Beer

There are more alcoholic drink options than in years past rivaling beer, and people generally aren’t drinking as much as they may have in the past.

Today’s agricultural staples are planted into the ground each growing season, but Kernza remains in the ground for years, improving soil conditions.

Could whale baleen filter microplastics out of water like they filter plankton? What if microbes could be engineered to create a plastic alternative? Scientists are asking these questions in St. Louis labs.

Beer foam isn’t superfluous but a key to flavor. More St. Louis breweries and drinkers are taking note.

Craft brewing is a male-dominated industry, but efforts are underway to make the field more diverse. In St. Louis, some women have broken through to become head brewers and want the industry to be more welcoming to all.

A beer writer and St. Louis brewer sing the praises of an ale “for all seasons and occasions."

The lager has a long history in St. Louis — and despite its low-key image, experts say it’s surprisingly difficult to make well. Two local brewers discuss the lager’s local roots, and highlight some new favorites.

Nestled within a patchwork of corn and soybean fields in Ava, Illinois, Scratch Brewing Co. uses hyperlocal ingredients foraged from the surrounding forest to flavor its beers. The microbrewery has garnered national attention for its unusual brews, earning a spot as a semifinalist for a James Beard Award this year.

Craft brewers pride themselves on being local, but one of their main ingredients comes from far away. Missouri-grown hops could be an option.

Experts in making beer, wine and other adult drinks will discuss their craft this month in St. Louis. The Venture Cafe is putting on “The Art of Alcohol”…