beer science

The 18th Century Chemist Who Discovered Oxygen and Changed Champagne and Beer Forever

The 18th Century Chemist Who Discovered Oxygen and Changed Champagne and Beer Forever

”Champagne is just wine,” physicist Roberto Zenit said. “What makes it special is the carbonation.” It’s true: We love our bubbles. In 2017, the world guzzled 544 million bottles ($913 million) of Prosecco, 307 million bottles ($5.6 billion) of Champagne, and approximately 550 billion bottles ($661 billion) of beer. Although fermentation naturally imparts some carbonation […]

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The Dirty Secret Ruining Your Draft Beer

The Dirty Secret Ruining Your Draft Beer

Anyone who’s worked in a fast-food restaurant or movie theater knows the fountain soda myth: Colas pumped fresh on site taste better than ones from the bottle or can. A similar belief exists in beer. Ask any beer lover, and they’ll tell you there’s something special about a beer poured fresh from the tap. In […]

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