Republic of Fremantle in WA uses innovative 'grape to glass' distilling methods to create its base spirit from locally sourced wine.
The findings show that wine waste, also known as pomace or marc, could become a source for supplements or food products.
Krones' Steinecker Phoebus is a membrane filter developed based on the Hydronomic UF (ultrafiltration) water treatment system.
RMIT students have developed a regenerative wine bottle from the solid remains of grapes after vinification.
Gintonica has launched a new podcast to provide gin lovers with an insight into the Australian gin industry and share stories of local distilleries.
Barrell Craft Spirits (BCS) is set to expand distribution into Australia, the company's first direct export outside of the US.
As its Brisbane brews launch, BrewDog unveiled a $55m climate action plan that includes a host of sustainability initiatives introduced in Australia.
Young Henrys' brewers, in association with scientists from the UTS Climate Change Cluster (C3), are using algae to cut carbon emissions.
Researchers have studied how acids and other flavour components evolve while sour beer ages with an aim to help brewers brew better beers.
An Australian technology suite called eBottli uses high-tech tracking and blockchain data to protect premium Australian wine from counterfeiters.
GENE-UP BREW is designed to provide a fast, simple and accurate method for the detection of spoilage organisms in beer during both production and post packaging.
A collaborative project is transforming the leftovers of the Australian wine industry into nutraceutical ingredients.
Novel magnetic nanotechnology has been developed to quickly and efficiently remove haze-forming proteins, which could result in savings for the wine industry.
A material often used as a filter to make wine and beer clearer could be transferring heavy metals such as arsenic into the beverages, according to a new study.
University of the Sunshine Coast scientists and Newstead Brewing Co have partnered to develop a beer using Australian-farmed seaweed in an effort to promote it as a nutritious, tasty and locally grown resource.