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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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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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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