beer Archives | The American Ceramic Society

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Microcapsule carbon capture technique may help microbreweries go ‘green’

By April Gocha / June 30, 2017

Lawrence Livermore National Lab scientists have developed a carbon capture system that uses simple, nontoxic carbon dioxide-grabbing polymer microcapsules to absorb and store the greenhouse gas generated during beer brewing.

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Infographic: Your call—Our top stories from the past 365 days

By April Gocha / January 13, 2015

ACerS editors Eileen, Jessica, and April all have weighed in over the past few weeks about their reflections or predictions regarding the coming of 2015—but what say you?

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No more party fouls—Magnets save beer from gushing foam

By April Gocha / December 23, 2014

After successful use of magnets for mayonnaise emulsification, a team of researchers from the University of Leuven (Belgium) wondered whether magnets could also have a place in beer brewing to help prevent gushing.

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Ceramics and glass business news of the week

By April Gocha / October 10, 2014

GT Advanced Technologies goes bankrupt, Alcoa opens aerospace alloy plant, Xaar dropping the axe, David Slutz dishes all, and more ceramics and glass business news of the week for October 10, 2014.

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Ceramics and glass business news of the week

By April Gocha / October 3, 2014

Ford sheds some light, new 3D printers for glass and ceramics, Bayer MaterialScience names CFO, Harper makes carbon fiber, craft beer bottles by O-I, and more ceramics and glass business news for October 3, 2014.

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Beer begets better bones: Bioceramics from beer brewing waste may be the key to bone replacements

By April Gocha / June 15, 2014

Researchers from the Universidad Politecnica de Madrid and Consejo Superior de Investigaciones Cientificas, in collaboration with Mahou and Createch Co., have pioneered a new bone biomaterial from an unlikely source—beer brewing waste.

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Ceramics and glass business news of the week

By April Gocha / May 15, 2014

Ceramics and glass business news of the week for May 16, 2014.

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Hooray, beer! Beer marinade can reduce dangerous compounds in grilled meat

By April Gocha / April 4, 2014

New research shows that marinating meat in beer before grilling can reduce the amount of polycyclic aromatic hydrocarbons, potentially dangerous compounds that have been linked to cancer, that form in the meat during cooking.

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Video: Tapping into source of tiny bubbles

By Jim Destefani / December 5, 2013

Applied here to study the phenomenon of a “tapped” beer bottle spewing its contents everywhere, fluid dynamics may also result in better materials for cavitation environments.

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The beer brewer’s kin: The genealogy of lager beer microbes

By Eileen De Guire / August 31, 2011

Octoberfest in Germany. Credit: senator86; Wikepedia, Creative Commons license It’s September, which means Octoberfest season is almost here. Ever wonder what really makes those delicious brews? I just came across this fun piece of science about the domestication of yeast microbes, those friendly little beasts that make lager beers for us. The domestication of plants…

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