In the 2010s, Australian researchers turned 220-year-old yeast preserved from a 1797 shipwreck into a new beer.

Archaeologists have managed to brew beer from yeast found inside jugs abandoned thousands of years ago. This article explores why scientists are recreating these ancient beverages and what they hope to learn. People have been drinking beer for...

In 2018, archaeologists discovered traces of a wheat-and-barley-based alcoholic beverage near Haifa, in modern-day Israel, and believe it was produced by the Natufian people.

The short documentary follows Travis Rupp, a University of Colorado classics professor who also works with Avery Brewing to produce Ancient Egyptian, Roman, and Peruvian beer.

During the late 1800s when Budweiser beers hit the market, darker, all‑malt lagers dominated the US beer market. Budweiser was brewed with a single, consistent yeast strain that gave it a crisp uniform flavor, differentiating it from darker beers.

What did the people of yesterday make of beer, and how exactly did they make it? Explore the timeless beverage in this guide to ancient beers from around the world. Archaeological evidence suggests the rise of beer brewing may have coincided with humanity's shift from hunters to farmers. According to this article, beer was first enjoyed in ancient Mesopotamia, where paintings, poems, and myths glorified the porridge-like brew.

Beer dates back to ancient times, and since then, the fermented drink has taken on many different styles around the globe, depending on the grain and ingredients used. See how pilsners, IPAs, Sours, and other types evolved from the drink's early history.

On this day 209 years ago, a 15-foot-high wave of beer roared through the streets of an impoverished London neighborhood, killing eight people. Read this beer historian's account of the tragedy to learn more. The beer had burst from the nearby...

A 292-foot Whaleback ship, Barge 129, was found in Lake Superior 120 years after a storm sank it, the Great Lakes Shipwreck Historical Society said.

This history of beer's evolution during the Middle Ages unpacks how the brewing process, which killed harmful bacteria, made beer a safe alternative to water. That fact, along with the Catholic church condoning (and, in some cases, producing) the beverage, helped it evolve into a major commodity.

This enabled Budweiser to achieve national distribution long before competitors, fundamentally transforming the US beer industry. It was also among the earliest large-scale adopters to use pasteurization, allowing it to be shipped long distances without going bad.

Legend has it that the beer style earned its name in the late 1700s and early 1800s, when one brewer realized he had to add more alcohol and hops to his beers to survive the long boat ride to India. But as this essay by one beer historian makes clear, the facts don't line up with that myth.

Developed by researchers at Hebrew University, the method involves the firefly enzyme luciferase, which emits light from within bacteria expressing when they are in the presence of acetic acid vapors produced by wine. The process provides affordable, on-site, real-time monitoring of fermentation quality.

Winemaking is an ancient practice, and researchers continue to find evidence that this ritual came even earlier than previously estimated. This article outlines five key turning points in wine’s history, from the fermentation of fruit by our primate ancestors to today’s increasingly popular “New World” wine. Discover the fascinating scientific and cultural factors that led to wine’s changes in flavor and increased symbolic importance.

This historical survey from The Beer Connoisseur explores the breweries that survived the government's ban on alcohol production. The common denominator? They all pivoted their business models.

Why was the covered beer stein invented, and what led to the creation of the Vienna Lager beer style? Find out in this article about a 173-page comic book outlining the history of beer. According to creator Mike Smith, the history of beer is a...

Wine is the sublime product of fermentation, the process of breaking down fruit—typically grapes. As the grapes ferment, yeast consumes the natural sugars and converts them to alcohol. With the process first developed and refined thousands of years ago, wine has been a central feature of celebrations throughout modern history. Want to learn more about its origins? Check out 1440's explainer on wine.

Long before Champagne existed, people performed good-luck rituals before setting sail. But since animal sacrifice is generally frowned upon these days, a new tradition developed before a ship’s maiden voyage: smashing a bottle of Champagne against the hull.

Life in the New World's English colonies was hard, so it's easy to see how these colonizers might've wanted to reach for a cold one more often than not. This article explains how beer brewing became one of the most critical skills expected in imported English wives.

When the USS Oklahoma capsized amid the attacks, hundreds of sailors were buried within the ship's hull. Officials have used advances in forensic science to analyze DNA and dental evidence to help identify nearly 400 sailors decades after the fact.

This process occurs when microbes produce lactic acid, ethanol, or carbon dioxide after consuming sugars. The acid helps preserve vegetables in a brine solution during pickling and gives them a sour taste, while ethanol serves as the inebriant in alcoholic beverages. The acid and carbon dioxide give sourdough bread its taste and texture.

Alcoholic fermentation is the process where yeast transforms grape sugars into ethanol, creating wine. Microscopic fungi (commonly known as yeast) metabolize sugars, producing alcohol and carbon dioxide. Fermentation's speed and temperature impact wine's flavor and style: cooler temps suit fruity whites, while warmer ones enhance red's tannins. Fermentation stops when sugars are depleted or by temperature extremes, and sometimes yeast removal yields sweeter wines. Get a quick breakdown of the process with this easy explainer.

Researchers explain how they have recreated the scent of ancient Egyptian mummies and enabled museum-goers to experience that scent on specialized cards. The exhibit will be at the Royal BC Museum in Canada in June 2026.

Champagne wouldn’t be where it is today without a surprising partner: 17th-century British glassmakers. An energy crisis caused by deforestation—not enough trees to burn—led to the search for an alternative fuel source. Enter coal. The plentiful resource burned much hotter than wood, creating stronger glass that could stand up to the pressure of the carbon monoxide produced by the wine’s second fermentation and solving one of the fledgling industry’s most vexing problems.

In 1939, a team at Oxford—including Howard Florey, Ernst Chain, and Norman Heatley—revived Fleming’s forgotten discovery. Using makeshift equipment like bedpans and milk churns, they purified enough penicillin to prove it could treat deadly infections.

From Eberhard Anheuser’s purchase of the Bavarian Brewery in 1860 to the Anheuser-Busch and InBev merger that created what became the world’s largest brewer, this historical timeline highlights the most significant moments in Budweiser’s more than 150-year story.

A shipwreck. A freezing island. No trees. No help. Just 16 sailors, stranded for 8 months on Disappointment Island in 1907.

The trend began in 2024, when more craft breweries closed than opened, and has continued since then. Some blame the rise of canned cocktails, hard seltzers, and non-alcoholic beers, while others point to declining drinking rates for Gen Z.

Spectators have long enjoyed alcohol at sporting events, dating back at least to ancient Rome. This article unpacks how companies leveraged this history to make beer a central part of sporting events and masculine culture.

This helped reveal the marketing power of a horse-drawn beer wagon, so it invested in a second six-horse Clydesdale hitch. The Clydesdales soon went to New York, where they drew a crowd of thousands en route to the Empire State Building. Anheuser-Busch even gifted a case of Budweiser to New York Governor Alfred E. Smith in thanks for his help in the fight against Prohibition.

While many traditional histories credit German immigrant George Schneider with founding the Bavarian Brewery in 1852, an investigation from St. Louis Magazine found that it was actually started in 1857 by a fascinating German physician named Dr. Adam Hammer.

The ancient people drank beer from communal jars with long reed straws that pierced the thick top layer of the still-fermenting drink.

Over the past few decades, as craft beer from smaller breweries has become more popular (as well as seltzers, light beers, and other alternatives), Budweiser’s market share has declined.

The Budweiser parent company also created and sold out more than 25 different nonalcoholic products during this time, including but not limited to infant formula, frozen eggs, and specialized coffees and teas.

The chance encounter around 5,500 years ago laid the groundwork for cultured milk products like yogurt and cheese. Over time, microbes evolved in tandem with goats, sheep, and wheat to give us the wide variety of cheeses that we enjoy today.

Antarctica might not be known for its agriculture, but parts of its unique climate are suitable for growing wine grapes. Most of the wine produced there is icewine, a style of dessert wine commonly found in Canada and Germany. This guide covers Antarctica’s unique soil composition, grape varieties, and how exactly penguins contribute to this unusual wine-growing region. There’s even a recommendation for an Antarctic tasting room for adventurous souls.

A recording of a humpback whale was taken by scientists from the Woods Hole Oceanographic Institution near Bermuda in 1949, but forgotten for decades. When first captured, researchers didn't know what animal they were hearing, and therefore didn't catalogue the recording. The well-preserved audio was found by the team's archivist in 2025.

What do we know about early viticulture? The earliest evidence of winemaking comes from the country of Georgia. More than 8,000 years ago, people began fermenting grapes in clay vessels called qvevri (pronounced kway-vree). Join Master of Wine Konstantin Baum for a video diving into the origins of winemaking in Georgia, exploring how that country's unique mix of climates and cultures made it the perfect place for wine to flourish.

Named Ourasphaira giraldae, this new species of fungus, reported in 2019, was found in the Grassy Bay Formation in the Canadian Arctic. It pushed the fossil record of fungi back by about half a billion years since the oldest previously recognized fungi fossils came from the Rhynie chert, a Scottish site that dates back roughly 400 million years. This fungal discovery also suggests that fungi may have occurred on land much earlier than plants, raising questions about what ancient fungi used for nourishment.

Americans, in 2020, drank on average almost twenty-six gallons of beer per adult aged twenty-one or over, over the course of the pandemic.

The oldest DNA recovered so far is about 2 million years old and has given scientists an unadulterated peek into ancient history. This nine-minute video explores the findings and implications of the DNA, which was pulled from frozen soil in...