Beer

People have been brewing beer for millennia, and the basic chemistry of fermentation is well understood. But thanks to advanced analytical techniques, scientists continue to learn more about the many different chemical compounds that contribute to the flavor and aroma of different kinds of beer. The latest such analysis comes courtesy of a team of German scientists who analyzed over 400 commercial beers from 40 countries. The scientists identified at least 7,700 different chemical formulas and tens of thousands of unique molecules, according to a recent paper published in the journal Frontiers in Chemistry. And they did it with a new approach that can analyze a sample in just 10 minutes.

 

"A recipe is like a phone book in the eyes of the law?you can't own something so factual."

 

Prepare to walk the cardboard plank.

 
Beer

Untapped chemicals in bitter buds may treat inflammation, infections, cancer.

 
 
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