Sour beers have become a fixture on microbrewery menus and store shelves. They're enjoyed for their tart, complex flavors, but some can require long and complicated brewing processes. Researchers have ...

Do you long for that tart fruity flavor of a sour beer but wish the complicated brewing process were faster? Norwegian scientists might have the answer: field peas, as well as beans and lentils.

Whether it's food production, medical microbiology or alcohol-fermentation, one yeast genus holds a near monopoly on research: Saccharomyces. It's "the most well-studied organism in history," ...

Next time you pour back a sour beer, you might like to know that tart and tangy goodness is the result of an immensely complex set of microbial interactions that chemists are only just beginning to ...

Next time you pour back a sour beer, you might like to know that tart and tangy goodness is the result of an immensely complex set of microbial interactions that chemists are only just beginning to ...

Next time you pour back a sour beer, you might like to know that tart and tangy goodness is the result of an immensely complex set of microbial interactions that chemists are only just beginning to ...

Sour beers have been commercially available in the U.S for nearly 50 years, but have been in existence for much longer. But my introduction to them, admittedly, did not go well. I think now, my tongue ...

Sour beers have been commercially available in the U.S for nearly 50 years, but have been in existence for much longer. But my introduction to them, admittedly, did not go well. I think now, my tongue ...