The Kenyan state’s war against traditional brews is driven by a colonial mentality.
Articles on Beer
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Canada’s shunning of beer, wine and spirits from the US is a textbook example of how market access for politically exposed goods can quickly unravel.
The alcohol industry loves studies like this. Scientists are less impressed.
Beer’s entanglement with law dates back to ancient times, and continues today. Hops into it.
Breweries nationwide create waste at several stages of the beer-making process. Repurposing parts of this waste could improve antibacterial drugs.
Being a sports fan has been shown to cultivate a sense of belonging. But what about all that sitting, snacking and drinking? And what does that mean for younger, health-conscious fans?
The brewer and pub chain’s funding model ran out of fizz.
Municipal drinking amenities were built to control and profit from African drinking. In Bulawayo, the quality of the beer became a colonial obsession.
Students learn the history of beer, how to do a tasting analysis, and the hallmarks of designing a proper − and profitable − beer menu.
A long-running pickup game in North Carolina – made up of ‘geezers’ with various political leanings – thrives by reducing conflict.
Since it was so widely consumed, beer has made the perfect target for taxation for governments throughout the centuries. But the way Australia taxes beer has caused prices to soar.
Growing health and wellness consciousness, accompanied by changing social patterns, have sparked Gen Z’s interest in the ‘sober curious’ movement.
A research team at the University of Victoria has created a new method for making oil-in-beer emulsions that could advance the science of brewing.
Guinness adverts show how African men’s search for validation can enrich western corporations.
Until a few years ago, it was impossible to create new lager beer.
Knowing a little bit of chemistry can help a lot when your mouth is on fire.
At Christchurch Cathedral in Dublin masons received up to 15 pints a day as payment.
It’s time to revisit the evidence for the health benefits of moderate drinking, and separate fact from wishful thinking. Can we confidently say, ‘Cheers to good health?’
Nonalcoholic beer may sound like an oxymoron, but newer techniques are producing tasty, high-quality options in this growing beverage category.
By 2050, the chemicals which make craft beers ‘hoppy’ could decrease by a third.
Top contributors
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Professor of Regional Economic Development, Northumbria University, Newcastle
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Associate Professor in Microbiology and Fermentation Technology, Federation University Australia
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Professor of History, University of Warwick
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Professor of Health Law, Policy & Management, Boston University
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Senior Lecturer in Microbiology and Fermentation Technology, Federation University Australia
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Associate Professor of Hospitality Management, Colorado State University
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Assistant Professor of Management, University of Cincinnati
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Professor specialising in Internet law, Bond University
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Professor of Geography and Environmental Studies, Texas State University
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Clinical Associate Professor, School of Medical Science & Sydney Infectious Diseases Institute; Principal Hospital Scientist, University of Sydney
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Senior Lecturer of Chemical Engineering, University of Pretoria
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Senior Lecturer, Department of Banking and Finance, Monash University
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Professor, National Drug Research Institute, Curtin University
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PhD Candidate, University of Nottingham
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Professor of Management, Farmer School of Business, Miami University