CDR Beerlab enables on-site testing, with results available in just minutes, allowing faster decisions to be made during the brewing process.
With the Christmas break looming it is worth knowing that wine glass sizes are seven times bigger now than they were 300 years ago. And the increase in size has been fastest in the last 20 years.
Scottish-based brewery Brewdog has launched a protest beer which aims to 'shake the world by the shoulders' and encourage world leaders to take action against climate change, particularly US President Donald Trump.
Researchers from the University of British Columbia (UBC) Okanagan have created an analytical test to accurately measure the amount of smoky compounds in grapes.
John Hyslop, a businessman with a background in industrial chemistry, has developed a 10-year-old whisky equivalent in just 10 weeks.
Most people would not associate wine with sustainability, but a collaboration between STULZ New Zealand and Mt Difficulty Winery could change this.
Scientists from the Technical University of Munich (TUM) have discovered the reason why areas prone to forest fires produce unpalatable wine.
Research by global marketing intelligence agency Mintel suggested European consumers enjoy the taste of beer containing low or no alcohol as much as full-strength beer.
It all gets back to the chemistry of the flavour compounds in whisky.
The number of breweries worldwide exceeds 19,000, and 94% can be defined as craft beer producers, according to a recent survey.
Dilution of beer and wine for alcohol analysis
Can beer be brewed on the moon?
When a pioneer of the American craft brewing scene was ready to take their business out of the garage and into a brand new facility, they chose a CombiCube B from Krones as their core technology.
A South Australian company that reformulates wine industry waste into value-add products is helping to drive Australia's booming craft spirits sector.
Belgian researchers have found that yeasts used for beer and winemaking were domesticated in the 16th century, around 100 years before the discovery of microbes.