The invisible in beer: what you feel, but it’s not there. Coffee. Your brain feels coffee. Beer disagrees.
You feel coffee.But there is no coffee in the recipe. Coffee notes are common in some beers—especially darker ones. And no, coffee was not always added. These aromas come from roasted malt. During the roasting process, complex chemical reactions occur—such as the Maillard reaction, which create aromatic compounds that resemble coffee, chocolate, and even cocoa. […]
The invisible molecules of beer—Episode 3—When turbidity becomes identity.
Series: The Beer Molecules: Invisible Beerin the newsletter between the foam and the molecule The turbidity in beer was once considered a defect. For a long time, especially in light lagers, crystal-clear clarity was seen as a sign of technical quality.A blurred beer could indicate stability problems, protein precipitation, or filtration failures. But the history […]
The Invisible Beer Molecules – Episode 2 — The Beer Foam.
Beer foam is not just aesthetic.She is chemistry. That white collar that forms at the top of the cup is supported by a delicate network of molecules—mainly Proteins from malt. During the beer production process, some proteins survive mashing and fermentation.These proteins have hydrophobic regions capable of interacting with the Iso-alpha-acids of hops, forming structures […]
The Chemistry of Beer: When Science Becomes a Sensory Experience
Beer results from complex chemical and biochemical transformations involving water, malt, enzymes, hops and yeast. Each ingredient and process impacts the flavor and identity of the drink. Thus, beer is the combination of science and sensory experience, reflecting chemical decisions and creating diversity of styles.
The beer that gives cheap without hangover: revolution or liquid illusion?
A new drink developed by Gaba Labs promises to offer the feeling of relaxation of the beer, but without alcohol and hangovers. Led by neuroscientist David Nutt, the drink acts on the GABA receptors of the brain. However, tests are initial and there is no regulatory approval. The future of beer, now under debate.
Pubs of Glenthorne Road: A Journey Through Hammersmith’s Historic Taverns
Explore the rich pub culture of Glenthorne Road in Hammersmith, where traditional British charm meets modern hospitality. From centuries-old taverns to contemporary gastro pubs, each stop offers a unique taste of London’s vibrant beer heritage.
From Field to Glass, Heritage Corn Brings History to Beer
There is perhaps no crop that illustrates the success of agricultural science like corn. It has been bred to grow well, with strong stalks and robust disease resistance. And scientists have engineered multiple uses for it, making it a very agronomically successful plant. But that success has resulted in an almost monoculture of modern corn […]
Why Brewers are Embracing THC Beverages
THC (tetrahydrocannabinol) is a cannabinoid, and the primary psychoactive compound in cannabis that creates the high associated with marijuana use. Since cannabis has become legal in many states, people are using it in new ways, especially in the drinks space. But what’s the right way to do that? How do breweries, drinkers and mixologists deal […]
Craft Beer Brewing: From Grain to Glass
Beer is one of humanity’s oldest beverages, but its production involves a fascinating blend of tradition, science, and creativity. Behind every glass lies a step-by-step process that transforms basic ingredients — malt, water, hops, and yeast — into a flavorful, complex drink. Let’s walk through the craft beer brewing process, from milling the grains to […]
Understanding Beer Science: From Barley to Fermentable Sugar
The brewing process starts with malting barley, where grains absorb water, germinate, and are dried to create malt. Enzymes then convert starch into sugars during mashing, influencing the beer’s characteristics. The final wort, rich in fermentable sugars, is ready for fermentation, resulting in alcohol and distinct flavors. Beer production is a fascinating science.