By Phil Mellows Brewing is both an art and a science. It’s not simply a matter of creating flavoursome recipes for beer. To make it work, the brewer must master some hard science to harness natural processes. While astronomers turn their telescopes to the skies, brewers are focused on the microbiological magic that happens when yeast meets sugar and converts it into alcohol and carbon dioxide, adjusting variables such as raw materials, timings and temperatures to achieve the desired result.
The high science of low-alcohol beers
The high science of low-alcohol beers
The high science of low-alcohol beers
By Phil Mellows Brewing is both an art and a science. It’s not simply a matter of creating flavoursome recipes for beer. To make it work, the brewer must master some hard science to harness natural processes. While astronomers turn their telescopes to the skies, brewers are focused on the microbiological magic that happens when yeast meets sugar and converts it into alcohol and carbon dioxide, adjusting variables such as raw materials, timings and temperatures to achieve the desired result.