Hint: it has nothing to do with the beer's flavor.
Tips on making Turkey Beer and other highly questionable holiday brews
Like a lot of suds on the top of your beer pour? Scientists have found a gene for that.
Our editors scrounged up some truly bizarre facts.
Anheuser-Busch is being sued for watering down their beer, but there's a way to test for that.
At the dawn of Prohibition, the future of happy hour looked bleak, but PopSci's archives reveal that within every speakeasy resides a science lab, and within every bootlegger, an unlikely inventor or chemist
It's... it's beautiful.
Not necessarily! The chemistry behind aging ales, wet-cardboard taste, and what you can do about it.
The yeast S. cerevisiae is instrumental in brewing ale. But did you know that it's also instrumental in helping scientists better understand cells?
New systems will use your cell phone to tell if your food is fresh
The precise tuggability of a piece of mozzarella must not be left indeterminate
It certainly looks that way if you hang around beer people.
Controversial theorist Aubrey de Grey insists that we are within reach of an engineered cure for aging. Are you prepared to live forever?
Meet the two chemical reactions that most influence the malt character and color of your brew.
I, for one, welcome our new unicellular overlords.
How science can give us more diverse and flavorful brews
PopSci cracks open 10 amazing machines to give you an animated look at the extraordinary tech that makes them work
Tissue engineers serve up lab-bred meat as an alternative to cattle farming
H2.0 wants you.
Send us your favorite tech tips, tricks and mods, as well as your most pressing tech questions, and we'll publish the best in an upcoming issue.
The challenge: pour beer with a consistently frothy head.
You've built your own carbonator; now start mineralizing
Why that might be a good thing
Six photos in honor of the 61st anniversary of his death