Will you be happy to pay different prices at different times?
Articles on Beer
Displaying 21 - 40 of 102 articles
Ever wonder how soda manufacturers get the bubbles and fizz inside the can? A chemist explains some of the science behind the carbonation process. Hint − it involves carbon.
The cost of living crisis may have affected pricing for beer brands, helping brewers save money but it could also be good for people’s health.
If your beer has no foam you could end up with terrible bloat.
And you thought you were just going out for a beer.
What’s the difference between gluten-free and gluten-reduced? And why does the country of production make a difference?
Little-known documents and scientific detective work helped pinpoint the origin of lager.
Beer does more social damage than wine, suggesting it’s right to tax it more highly. But cask wine seems to be significantly undertaxed.
As the craft beer industry grows, so too do the dedicated communities that form around it – an expert explains.
Removing alcohol from wine and beer can be an expensive undertaking. But the craft industry is applying some smart low-tech options – with great results!
Scotland’s BrewDog had long championed its social and environmental values, then came accusations of a “bullying culture”. What can we learn from their case?
Research has been inconclusive on the degree to which drinking alcohol leads to the growth of harmful fat. But a new study suggests that beer and spirits are far bigger culprits than wine.
Young Nigerians are culturally encouraged to overdrink. How can they be protected?
Thanks to shifting tastes and improvements to the brewing process, more craft brewers are offering low-alcohol and nonalcoholic options – and are going toe to toe with America’s beer giants.
Today’s non-alcoholic drinks are perfectly at home in the wine bar or on the cocktail shelf.
In the US, underage drinking accounts for a whopping US$17.5 billion worth of alcohol yearly. New research shows which companies take in most of this money and how little is spent on prevention.
Tolerance happens when the brain adapts to the effects of alcohol – eventually causing us to need more to achieve the same effects.
Today, beer is marketed to men and the industry is run by men. It wasn’t always that way.
Nigerian students are consuming alcohol in alarming quantities, and for psychological reasons. What can be done?
To continue to sustain or grow populations — and economies — more is going to have to be done with the same amount of water, or even less.
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
