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  2. Beer chemistry - Wikipedia

    en.wikipedia.org/wiki/Beer_chemistry

    Weighing hops. The chemical compounds in beer give it a distinctive taste, smell and appearance. The majority of compounds in beer come from the metabolic activities of plants and yeast and so are covered by the fields of biochemistry and organic chemistry. [1]

  3. You Don’t Need To Like Science To Enjoy These 50 Memes (New Pics)

    www.aol.com/lifestyle/73-witty-funny-memes-inner...

    Science is Fun,’ which founder Tomas describes as a place where science is cool and fun, continues to grow by leaps and bounds. Currently, the account has a jaw-dropping 2.1 million followers ...

  4. 50 Hilarious Science Memes From “A Place Where Science Is ...

    www.aol.com/94-funny-science-memes-people...

    The science world is in constant motion. The post 50 Hilarious Science Memes From “A Place Where Science Is Cool” (New Pics) first appeared on Bored Panda.

  5. Beer head - Wikipedia

    en.wikipedia.org/wiki/Beer_head

    The carbon dioxide may be produced naturally through the activity of brewers yeast, or artificially by dissolving carbon dioxide under pressure into the liquid. The beer head is created by the carbon dioxide produced as a byproduct of the metabolism of brewer's yeast acting upon starches and sugars found in the wort.

  6. Beer - Wikipedia

    en.wikipedia.org/wiki/Beer

    Old English: Beore 'beer'. In early forms of English and in the Scandinavian languages, the usual word for beer was the word whose Modern English form is ale. [1] The modern word beer comes into present-day English from Old English bēor, itself from Common Germanic, it is found throughout the West Germanic and North Germanic dialects (modern Dutch and German bier, Old Norse bjórr).

  7. Zymology - Wikipedia

    en.wikipedia.org/wiki/Zymology

    Beer fermenting at a brewery. Zymology, also known as zymurgy, [a] is an applied science that studies the biochemical process of fermentation and its practical uses. Common topics include the selection of fermenting yeast and bacteria species and their use in brewing, wine making, fermenting milk, and the making of other fermented foods.

  8. Drink - Wikipedia

    en.wikipedia.org/wiki/Drink

    Beer is the world's most widely consumed alcoholic drink, [56] and is the third-most consumed drink overall, after water and tea. It is said to have been discovered by goddess Ninkasi around 5300 BCE, when she accidentally discovered yeast after leaving grain in jars that were later rained upon and left for several days.

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