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Beer

Man has made this exquisite beverage for 6,000 years, but it is only in the past century that he has begun to understand the subtle enzyme chemistry and microbiology of the process

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Scientific American Magazine Vol 201 Issue 6This article was originally published with the title “Beer” in Scientific American Magazine Vol. 201 No. 6 (), p. 90
doi:10.1038/scientificamerican0659-90