What is low-alcohol and alcohol-free beer?Beer is one of the oldest and most widely consumed of all alcoholic drinks, but almost one in three of us are now reaching for low or no-alcohol versions ‘semi-regularly.’So what's the difference between a regular pint and low-alcohol or alcohol-free alterna

Stuck fermentation is a common problem in brewing, and it can be caused by a variety of factors. The most common cause of stuck fermentation is a lack of oxygen, which can prevent the yeast from continuing to ferment the beer. Other causes of stuck fermentation include too high of a starting gravity

Pasteurization is the process of heat treating beer to inhibit the growth of potential beer spoilage microorganisms and prolong the shelf life of the beer. Named after the great French scientist Louis Pasteur, who was able to prolong the drinking quality of beer by holding the beer at 55°C–60°C (131