Beer
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A small pilot study suggests that moderate consumption of lager beer may influence the diversity of our gut bacteria in a positive way, whether it's a traditional brew or one of the increasingly popular non-alcoholic variety.
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While non-alcoholic beer has some obvious advantages over its traditional counterpart, many people say that it just doesn't taste as good. Danish scientists now claim to have overcome that problem, using genetically engineered baker's yeast.
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A set of lengthy silver and gold tubes dug up from a famous grave in the the Caucuses has been found to represent the oldest surviving drinking straws, with the scientists behind the discovery believing they were used for communal beer consumption.
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Nothing tops off a day's adventure like an ice-cold beer. GSI Outdoors makes it easier to enjoy that beer anywhere with a vacuum-insulated cooler tube designed to stack two 12-oz cans and keep them chilled for the journey.
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Researchers studying exceptionally well-preserved feces found in Iron Age salt mines have discovered the presence of fungi used in food fermentation. The findings indicate the miners were feasting on blue cheese and beer around 2,700 years ago.
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Archaeologists have discovered one of the oldest examples of alcohol consumption. Ancient pots dating back 9,000 years have been found to contain traces of an early form of beer, which seems to have been used as part of a ritual honoring the dead.
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Have you ever wondered how many bubbles there are in your Friday knockoff beer? No? Well scientists apparently have, and in a new study they’ve finally answered the question nobody’s been asking, with a vague “a lot, we guess.”
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The brewing of beer produces great quantities of leftover grain, which often ends up being processed into cattle feed. Scientists have developed a new method of extracting the protein and fiber from that waste, however, for use by humans.
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Archeologists working in Egypt have uncovered the world's first industrial-scale beer brewery, which they believe was pumping out thousands of liters of beer for the ancient kings of the region some 5,000 years ago.
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Among other factors, one of the things that makes so-called hoppy beers so popular is their fruity aroma. A new process could allow brewers to better quantify the thiol compounds that produce that aroma, in the development of fruitier-smelling beers.
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Yes, iron. Fine iron powder can burn at high temperatures, emitting nothing but rust as a by-product. That rust can be reduced back into iron powder using renewable energy to create a clean, renewable combustion fuel that could have big implications.
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Nothing ruins a session like stale beer, but it’s a common problem. Now researchers from Jiangnan University have found a way to keep beer fresher for longer, by genetically engineering lager yeast to produce certain compounds that slow staleness.
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