The Chosun Ilbo on MSN

South Korean brewers' divergent non-alcoholic beer methods

We do not ferment.”, HiteJinro Beverage “We first make real beer, then remove the alcohol.”, Oriental Brewery “We use yeast ...
The Conversation

We’re getting really good at making alcohol‑free beer and wine. Here’s how it’s done

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 ...
Nature

Yeast Fermentation and the Making of Beer and Wine

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production? Aa Aa Aa ...

Paris discovers traditional Korean spirits: between heritage, fermentation and gastronomy

Food, traditional Korean liquors are now stepping onto the international stage. Long relegated to the shadows of Korean ...
Nanowerk

Fermentation: Biochemistry, Major Types, and Role in Modern Biotechnology

Humans have used fermentation for thousands of years. Chemical residues from pottery at Jiahu, in central China, date a fermented beverage of rice, honey, and fruit to roughly 9,000 years ago, and ...