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UrduEmpa researchers have extracted nanocellulose from a waste product of beer brewing and processed it into an aerogel. The high-quality biodegradable material could be used in food packaging.
Tag: BEER
Making gluten-free, sorghum-based beers easier to brew and enjoy
Beer is usually made from barley, leaving those with a gluten allergy unable to enjoy. Sorghum could be an alternative, but complex preparation steps hamper its adoption. A team reporting in ACS’ Journal of Proteome Research has uncovered an enzyme that could improve sorghum-based beers’ future.
New study finds global climate change could impact the flavor and cost of American beer
There are few things tastier than the crisp bite of a cold IPA…for now. A recent study published in the journal Nature Communications found the changing global climate may be affecting the flavor and cost of beer. A warmer and drier climate is expected to lower the yield of hops — the aromatic flowers of the Humulus lupulus plant that give beer its signature bitter flavor — in Europe up to 18 percent by 2050.
Choose the right brews for your Fourth of July cookout: Virginia Tech food chemist offers beer and food pairing tips
Peanut butter and jelly. Fireworks and the Fourth of July. A juicy burger and a crisp German lager. Some things just go together. With the recent rise of craft beer in the U.S., Americans now have more beer choices than ever before. While it’s tempting to serve your favorite adult beverage with every dish, pairing the right beer style with your dish of choice can elevate your Independence Day meal.
Beer prices could be on the rise due to CO2 shortage and supply chain shortfalls, says expert
By Max Esterhuizen While the beer industry reports that they have enough supply for current operations, a CO2 shortage could impact smaller and independent breweries with higher prices, says a Virginia Tech beer expert. “The beer industry supply chain is…
New hops breeding program will grow, develop signature NY varieties
A $300,000 investment from New York state has paved the way for a new hops breeding program at Cornell AgriTech, which will grow and develop signature New York hops varieties – selected for high yield, preferred flavors and disease resistance – in support of the state’s $3.4 billion craft brewing industry.
How a new malting barley variety for California came to be
Twenty-year process involved evaluating malting barley germplasm strains, breeding efforts
Separating beer waste into proteins for foods, and fiber for biofuels
The beer-making process yields a large amount of spent grain as a waste product. Today, scientists report a new way to extract the protein and fiber from brewer’s spent grain and use it to create new types of protein sources, biofuels and more. They will present their results at ACS Spring 2021.
Cornell-bred malting barley has a name: Excelsior Gold
The first variety of spring malting barley bred by Cornell University to succeed in New York’s wet climate and support the state’s $5.4 billion craft beer industry just got a new name: Excelsior Gold.
Name that grain: New Cornell malting barley supports NY brewers
Cornell University has developed the first variety of spring malting barley designed to succeed in New York’s wet climate and support the state’s $5 billion craft beer industry. All it needs now is a name.
How sour beer gets so… sour (video)
Sour beer has recently surged in popularity in the U.S. Today, scientists report progress on a study of how organic acids and other flavor components in the beverage evolve as it ages. They will present their results at the American Chemical Society Fall 2020 Virtual Meeting & Expo.
Cornell experts offer advice for reopening craft beverage tasting rooms
The tasting rooms of New York state’s craft beverage industry are beginning to open up. Cornell University experts offer best practices on how reopen safely in the era of COVID-19.
With new barley variety, Cornell leads way for NYS brewers
Cornell University researchers have just released a new variety of New York-adapted spring barley, to meet needs created by a 2012 Farm Brewery Bill that expects New York’s craft brewers to steadily increase the amount of state-sourced ingredients used in their beer.