Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production?

While popular, non-alcoholic beer remains a mystery to some people. They don't know what is in it, or how it's made.

Found in focaccia recipes, too, brewer's yeast is a holdover from the early 19th century, when bakers skimmed lees (spent yeasts) from beer tanks to make their dough. In 1846, commercial baker's ...

Yeast is a common ingredient in bread, beer, and a range of other foods. In recent years, some people have started consuming a specific type of yeast called nutritional yeast. Due to its ...

Mix the Dough: In a large mixing bowl, whisk together the flour, salt, sugar, and yeast. Pour in the beer and stir until a ...

It’s also among the most complex beers that’s widely available. At its base are gentle layers of oats, wheat, and barley. Then, the natural spice profile of Belgian-style yeast blends with ...