Nonalcoholic beer: New techniques craft flavorful brews without the buzz

A nonalcoholic beer is usually a malt beverage that is more than 0.0% and less than 0.5% alcohol by volume (ABV). Producing a beer this low in alcohol requires the brewer to use practices and ...
JSTOR Daily

Alcoholic Fermentation in Multicellular Organisms

1. Ethanol is an end product of anaerobic metabolism in a surprisingly large variety of multicellular organisms. These include Angiosperms, Platyhelminthes, Aschelminthes, Acanthocephala, Arthropoda, ...
Oregonian

High-speed hooch: Beaverton startup speeds fermentation for your alcohol or fuel needs

This batch smells a little like bread, but the corn mash really stinks when it ferments. Ryan Meek is the 23-year-old CEO of NACA Fermentation, which is a start-up business based in Beaverton. Along ...
Nature

A higher spirit: avoiding yeast suicide during alcoholic fermentation

Alcoholic fermentation probably represents the oldest biotechnological utilization of a microorganism, even beyond history recording. Over time, yeast – especially the budding yeast Saccharomyces ...
Nature

Alcoholic Fermentation

THE appearance of Dr. Harden's “Alcoholic Fermentation” will be warmly welcomed by those engaged in studying problems connected with yeast and the production of alcohol. Dr. Harden's own contributions ...