The yeast is having a moment at small U.S. craft brewers from coast to coast, and will be celebrated by more than 30 breweries at the inaugural Kveik Fest in Chicago on Saturday, Sept. 7.

The brewers finally settled on US-05, an American ale yeast. When they put them in front of the big bosses, it was unanimous.

A study released today digs into the genetic history of brewer's yeast, Saccharomyces cerevisiae. There are many populations of yeast that humans have used for millennia, including those that make ...

Most ale yeasts produce flaw-free beer at around 68 degrees. Any higher, they’ll give off unwanted esters, phenols or other compounds that are both unwanted and unpleasant.

These yeast strains, called “kveik” and used for centuries by Norwegian cottage brewers, are becoming so prized among a select few American craft brewers that one avid Chicago adherent is ...

Upon first look and taste, blonde ale and cream ale clearly have a lot in common. Is there a difference between the two? We look into it.

Posted in chemistry hacks Tagged ACTG, arachnid, E coli, gene, genes, genetic, gibson, modification, mods, spider, yeast ← Pint-sized Jacob’s Ladder Packs 10,000 Volts In A Pickle Jar ...

Ginger ale is a classic carbonated beverage with well more than a century of history, but why does a non-alcoholic beverage have an alcoholic name?

Business Ancient Yeast Adds Flavor To Today's Ale July 29, 20096:00 AM ET Heard on Morning Edition ... 1-Minute Listen Playlist ...

Ale yeast, S. cerevisiae, has been doing this throughout the history of beer, which stretches back to at least 6,000 B.C. in Mesopotamia, the cradle of civilization.

I like Elsewhere Brewing for its lagers. But brewmaster Josh Watterson makes some fine ales, too, including the new Idol Cream-Style Ale. And with that in mind, it’s this week’s Beer Pick.