Dylan Parks is an associate professor of instruction in the Biology Department and he leads UTA’s Brewing and Fermentation Science certificate program. Dr. Parks specializes in microbiology, and with ...

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 ...

Researchers in Italy have developed a technique that promises to upend the age-old process of brewing beer. The key is cavitation—the formation and collapse of tiny bubbles in a liquid. They’re ...

Food scientists evaluated 11 commercially available yeast strains to identify their strengths based on chemical analysis and sensory panel opinions. Most of the yeasts that were tested are strains ...

As the brewing industry expands and new beer styles, such as hazy pale ales, emerge, brewers are constantly looking for new ways to analyze the composition of their beers to preserve the carefully ...