Leeuwenhoek discovered that yeast consist of globules floating in a fluid, but he thought they were merely the starchy particles of the grain from which the wort (liquid obtained from the brewing ...

There's something inherently satisfying about crafting a brew from scratch, from soil to sip. While yeast might take central ...

(No yeasts were completely pure until 1883, said Mathias Hutzler, a microbiologist and colleague of Zarnkow’s who studies brewing yeast history.) By the end of the Middle Ages, a mysterious ...

The current yield from yeast is 0.0012 percent w/w, that is lower than the 0.0032 percent w/w yield from the tree. However, a soapbark tree needs 30 to 50 years to produce QS-21, whereas the yeast ...

Kombucha brewing typically begins with a glass jar filled with tea, water, sucrose and a fermentation starter called a ...

In a new study looking at the fundamentals of biology, scientists at The University of Manchester and the University of Leicester have developed unique fertile hybrid yeast strains that offer novel ...

A: Traditional sake-making refers to sake-brewing techniques using koji bacteria ... “shubo” (propagated yeast), and water. There are slight differences depending on the sake to be made.