The toji is the chief executive of a sake brewery's production, the person whose judgment and intuition determine everything from the milling of the rice to the final pressing of the fermented mash.

Researchers at Heriot-Watt University have found that producing a stronger alcoholic liquid before distillation could make Scotch malt whisky production more efficient by cutting energy use, carbon ...

Researchers at Heriot-Watt University have found that producing a stronger alcoholic liquid before distillation could make ...

The project aims to move wines from 11%-12% alcohol to about 9%-10% by changing yeast behavior during production ...

A factorial study of red sorghum wort fermentation found the highest experimental alcohol content at 16°P and 106 CFU/mL, ...

Last time, we looked at the overall picture of how whisky is made.Malting. Mashing. Fermentation. Distillation. Cask filling.

A new review outlines how lactic acid, alcoholic, and mixed-culture fermentation can break down algal cell walls, soften ...

Tamil Nadu AAR declined to classify fermented grape beverage Royal Toast or determine GST rate without valid proof of alcohol ...

Flowers gathered in the forests of India, agave roasted in Mexico, and cassava grown in South America. When the raw materials ...

NØMØ was created to prove that choosing a non-alcoholic beer shouldn’t mean sacrificing flavor. Built from the ground up as ...

Drinking alcohol has been part of Australian culture for at least 240 years, and perhaps millennia prior. In recent years, however, there's been a growing trend towards opting for low- and no-alcohol ...

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits.