In 2023, a fifth of 1664 brand blond beers will be brewed using traceable responsible barley, supplied by Soufflet/InVivo, explains the Kronenbourg company. The brewer Kronenbourg SAS (simplified joint-stock company) aims to bring together 250 farmers, producing 25,000 t of traceable responsible barley on 5,000 ha by 2026, he announced at a press conference on 14 February 2023. This is
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Researchers from the University of Copenhagen have developed a technique that adds the hoppy flavour back to non-alcoholic beers in an environmentally friendly way. When alcohol is removed from the beer, for example by heating it up, the aroma that comes from hops is also removed. Other methods for making alcohol-free beer by minimising fermentation can also lead to poor aroma because
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Scientists are working on bringing whisky flavours from the early 19th Century back into production. Researchers at Heriot-Watt University in Edinburgh are testing how the crops that were common back then respond to modern processing methods. Over the next six years, they plan to test at least eight heritage barley varieties. They want to find out whether old species of
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