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Perhaps no one is more reliant on high-quality water than brewers. Water makes up more than 90 percent of most beers. The water flowing from the Rockies is pure and clean, which helps explain why …
As we close Women's History Month, we raise our glasses to all the talented ladies behind the bar whose leadership and creativity keep revolutionizing the cocktail scene.
The university has teamed up with Lakewood Brewing Co. to create a brewing and fermentation certificate.
The job was unglamorous, but important: During an internship ahead of his final year in the fermentation sciences program at the University of California, Davis, Russell Heissner was at Domaine Chandon, tasked with overseeing the last squeeze of the sparkling wine crush. That meant extracting every last bit of liquid from the fibrous stems, seeds,
Beer and science — two things many would not expect to overlap, but this assumption couldn’t be further from the truth.