By TOM MARQUARDT and PATRICK DARR   Wine history is ladened with invention. Specialized harvesting equipment, optical grape ...

Food poisoning is never fun, and it's also dangerous. But despite what you may think, your alcoholic drinks can also be ...

Alcohol has been a part of human civilization for thousands of years, with evidence dating as far back as 7000–6600 […] ...

The traditional Japanese paste tastes nuttier and more roasted when made in orbit, according to an experiment that could help ...

Christian Schubert and Scott Lafontaine are fighting an old prejudice: that rice doesn’t belong in beer. Now they’ve got the ...

For thousands of years, in cultures everywhere, people have been fermenting food to preserve and improve its flavor. In ...

From wines and spirits to beers, cannabis-infused sips and non-alcoholic wonders, discover the standout beverages that offer ...

What is fermentation, and how can eating fermented foods support better gut health? Here's what to know—and which foods to ...

There is increasing consumer demand for low- or non-alcoholic beers, and science is helping improve both the brewing process and the flavor profiles of the final product. One promising approach to ...

And this isn’t some niche revival. According to Future Market Insights (FMI), the global fermented ingredients market is set ...

For centuries, Korea has stood at the heart of fermentation culture. Traditional Korean alcohols made from rice, nuruk ...