beer

Over centuries of cultivating Saccharomyces cerevisiae to make dough, bakers have put selective pressure on the species, causing it to diverge into two distinct groups, according to the authors.

Microscopic analysis of charred, shapeless lumps from archaeological sites revealed ancient cereal grains that may have undergone malting to make beer.

The average price of a pint could double by the end of this century because of declines in barley yields, a study predicts.

An online survey finds that people report feeling most relaxed with a glass of red wine or beer, and most aggressive when drinking spirits.

Sequencing more than 150 yeast genomes, scientists describe distinct lineages cultivated by humans for making beer and wine.

Genetic engineering could help keep harmful toxins out of barley and beer, but will consumers with a thirst for craft malts and brews buy into it?

Measuring consciousness; unethical data splitting; the deliciousness of beer; autism mutations linked to cannabinoid signaling; arming animals against electron microscopes

Just the flavor of beer is enough to boost dopamine in brain areas related to reward—especially in men with alcoholic relatives.

A brewmaster is creating a signature concoction using yeast found in his facial hair.

A new yeast species found in Patagonia appears to be the missing half of the long-used lager yeast.