It's been around for centuries but it seems like beer has never been more popular.
Microbreweries are cranking out special stouts, IPAs, lagers and pilsners. And the flavors and aromas of each of those brews all come down to chemistry.
This week, in honor of St. Patrick's Day, ACS Reactions takes on craft beer chemistry.
Sip on the video here:
Read more about beer and Saint Patrick here:
So many new choices means a lot can go wrong pairing beer and food. That's why we are here to save your holiday.
Weekend Science: The Chemistry Of Pairing Food And Beer
Beer consumers in a blind experiment found that greater perceived bitterness increased the appeal of beers. That's the opposite of most foods.
Here's why.
Weekend Science: Are You Bitter? You're More Likely To Drink IPA Beers
AI won't take over art or literature, the first killer app may be beer. Because human experts don't work at 3 a.m. and they don't work on Sunday, but robots will.
Robot Tongue Identifies The Correct Beer Every Time
A shipwreck allowed scholars to determine the original ingredients of beer in the hold and then compare the results to six reference beers.
Weekend Science: 1840s Shipwreck Leads To Important Beer Science Discovery
Who Was Saint Patrick?
In 1776, the Irish remained British loyalists, it was the Scottish who helped make America great against England.
On St. Patrick's Day, 33 Million Americans Will Claim To Be Irish, But In 1776 Few Irish Wanted To Be American
