Have you ever eaten a sour pickle at a deli? If you have, you likely recall the lip-puckering combination of salt, sweet, sour, and acid. Mouthwatering to some people and unpalatable to others, the ...

As both an ancient art and a cutting-edge science, fermentation is used widely in the production of foods and beverages. In his latest book, UC Davis brewing expert Charles Bamforth examines ...

What did you have for breakfast today? Whether it was buttered toast, yogurt and granola, or even just a cup of coffee... David Zilber says that odds are, at least part of it was fermented. He should ...

Have you ever wanted to get scientific with your beer drinking? Now is the time. Eugeneans will be able to evaluate the difference between fresh hop beer and beer made using roasted hops at ColdFire ...

Humans have used fermentation to produce wine, bread, and other related products for centuries. An article published in Microorganisms describes fermentation as the conversion of sugars or ...

Two local brewers are teaming up to make beer that’s brewed with wild yeasts and bacteria not found in more standard brews. The project, called Freak Folk Bier, will launch on August 9 with a ...

Walking into Last Rites is a different experience from walking into the average San Francisco tiki bar. With old-fashioned airplane seats and skulls scattered about, the vibe is as if you had crashed ...

Is it possible to brew beer on the moon? A group of engineering students from the University of California, San Diego wants to find out the feasibility of brewing the world's most widely consumed ...

However, bar manager Gabe Chavez has been in the process of transforming the menu since taking over in January. Now that the four-year veteran of the bar has taken the reins, he’s started to ...