The craft beer industry continues to evolve. Whether you like it or not, some trends are here to stay. Here are several craft ...

The U.S. beer industry protects retailers through complex legalities. While they correct historical issues, the red tape ...

Wine ranks as a popular beverage that has stood the test of time, lending an effortless elegance to any occasion. But is wine ...

Scientists created bacteria that glow when wine is spoiled, offering wineries a cheap way of detecting acetic acid.

Beer brewing is both an ancient tradition and a modern craft. For thousands of years, humans have been brewing beer using simple ingredients and natural fermentation processes. Today, brewing has ...

A new cohort study found that specific gut bacteria contribute to auto-brewery syndrome, spurring studies into how fecal ...

Researchers built a living biosensor made of bacteria that lights up when it detects acetic acid, the main chemical signal that wine is starting to spoil. It works in real time, even in high-alcohol ...

Since the number of non-alcoholic beers has increased, we wanted to see which ones are worth buying, so we sampled a variety ...

Scientists in Belgium—that celebrated bastion of ancient beer culture—are harnessing genetic breakthroughs and machine ...

The Center for Beverage Innovation will bring together brewing industry experts from across the U.S. and Europe for an all-day event covering many aspects of developing non-alcoholic beer.

This time of year, with Dry January in full swing, it’s hard to ignore the sobering (pun intended) stories and stats on ...

Archaeologists discovered 3,000-year-old beer brewing evidence in western China's Bronze Age cemetery, revealing ancient ...