The St. Louis region is home to various breweries with long-standing histories of beer-making roots.

Making beer with minimal or no alcohol is a common mishap for new homebrewers. It means the pitch or fermentation temperature was off for the yeast or something else did not happen as intended. A ...

Beer has been around for more than 7,000 years and has become one of the most popular alcoholic beverages in the world. More than 50 billion gallons are served annually, with the average American ...

Are you interested in the history of beer, food science, or just a fan of gathering “um, actually” details about things? Well you’re in for a treat because FoodCult (exploring Food, Culture, and ...

There is increasing consumer demand for low- or non-alcoholic beers, and science is helping improve both the brewing process and the flavor profiles of the final product. One promising approach to ...