Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production?

One of the four main components of beer, yeast is often overlooked in favor of malt and hops. Here's what you should know. Yeast is the amazing little microbe that is responsible for fermentation.

Found in focaccia recipes, too, brewer's yeast is a holdover from the early 19th century, when bakers skimmed lees (spent yeasts) from beer tanks to make their dough. In 1846, commercial baker's ...

“Sour beer is the beer enthusiast’s alternative to champagne," said co-author Bjørge Westereng of the Norwegian University of Life Science. "By using sugars derived from peas that yeast cannot ...

IKOMA, Nara Prefecture--For a craft beer with a kick, researchers at a national graduate school university here helped develop a special yeast with high fermentation performance. The team members ...

Beer is one of the oldest and most widely consumed alcoholic beverages in the world, with a rich tapestry of history and ...

"Sour beer is the beer enthusiast's alternative to Champagne. By using sugars derived from peas that yeast cannot metabolize, we promote the growth of bacteria essential for producing sour beer ...