At Rowan, Farber teaches biology through the art of what he calls “yeast hunting.” ...

In our article “The hidden subtlety of beer foam stability: A blueprint for advanced foam formulations” (Phys. Fluids, 2025), ...

After coffee and tea, beer is the third most popular beverage in the world, and it's been a part of our societies and cultures for thousands of years. There's evidence that people were drinking ...

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? Aa Aa Aa ...

The process of beer-brewing has traditionally been considered an art form. Since the entire beer market reached a valuation of $116.0 billion in 2019, there has been an increase in the demand for ...

WHAT’S BREWING — Research on yeasts for nonalcoholic beer by Andew Maust, left, food science graduate student, and Scott Lafontaine, assistant professor of food chemistry, will help brewers develop ...