The Kenyan state’s war against traditional brews is driven by a colonial mentality.
Articles on Brewing
Displaying 1 - 20 of 22 articles
It’s fine to be punk, but don’t expect the financial rules to change.
Breweries nationwide create waste at several stages of the beer-making process. Repurposing parts of this waste could improve antibacterial drugs.
Students learn the history of beer, how to do a tasting analysis, and the hallmarks of designing a proper − and profitable − beer menu.
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.
Nonalcoholic beer may sound like an oxymoron, but newer techniques are producing tasty, high-quality options in this growing beverage category.
In an engineering course at UC Davis, students learn all the nuances that go into brewing ‘a truly excellent cup of coffee.’
Beer was extremely popular in ancient Mesopotamia. Sipped through straws, it differed from today’s beer and was enjoyed by people from all walks of life.
A consistent, predictable and friendly policy environment can attract private sector investments in agriculture to drive transformation.
Until now the search for early evidence of alcohol has fixated on residue analysis.
Bread. Yeast. Wine. Cheese. All these delicious foods are courtesy of various forms of domesticated fungi. So how, exactly, did humans tame wild fungi into the cooperative species that make our food?
The practices and values of craftsmanship correspond well with the requirements for a sustainable economy. But they’re threatened by industry.
A statistical method widely used today by scientists and others is all thanks to a statistician at a Guinness brewery whose work was published anonymously more than a century ago.
Craft beer is exploding in popularity, but it’s big corporations that are taking the bulk of the market.
The science behind why what your barista achieves at the cafe tastes better than what you can come up with at home.
Independent brewer joins the long list of small counter-culture firms that sold us revolution and walked away wealthy.
All the talk about a golden time for UK exporters forgets one crucial point.
It may be the world’s largest beer maker, but Anheuser-Busch’s days may be numbered thanks to the rapid rise of craft brewing and a little thing called disruption.
AB InBev’s expected bid for SABMiller continues a trend of industry consolidation at the top, but the strong growth in craft brewing is challenging that strategy.
Vegemite has been used for many things over the years. But claims it was used to brew alcohol in dry Indigenous communities had many asking if that was even possible.
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Biostatistician, The University of Melbourne
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Reader in Economics, City St George's, University of London
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Associate Professor of Management, University of Portland
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Assistant Professor of Management, University of Cincinnati
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Researcher, The University of Melbourne
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Associate Professor of Strategy and Entrepreneurship, University of Portland
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Professor of Marketing and Consumer Behaviour, Queensland University of Technology
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The University of Queensland
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Associate Professor of Community Sustainability, Michigan State University