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Chemistry World December 4, 2012 Emma Stoye	Low acrylamide potato on the horizon During cooking, different varieties of potatoes can produce widely varying levels of the carcinogen acrylamide. Researchers investigated the formation of the chemical in nine different potato varieties.
Chemistry World October 27, 2006 Emma Davies	Sulfate Solution to Acrylamide Problem Simple changes in farming methods could help reduce levels of acrylamide, the suspected carcinogen and possible neurotoxin, in wheat-based foods, according to UK researchers.
Chemistry World November 6, 2012 Laura Howes	Acrylamide levels in food still too high, EU says Ten years after a Swedish study found worryingly high levels of acrylamide in baked and fried foods, a new report from the European Food Safety Authority has found that little has changed and levels are still too high.
Chemistry World March 6, 2008 John Bonner	Soaking Spuds Cuts Cancer-Risk Chemical in Chips Washing raw potatoes in an enzyme solution, or even in water alone, can reduce the levels of a potential carcinogen produced when cooking French fries.
Chemistry World March 13, 2015 Emma Stoye	Shipwrecked beer from 1840s lives again Researchers in Finland and Germany have analyzed samples of 170-year-old beer recovered from a shipwreck in a bid to discover more about how the beverage, and the process of making it, has changed through the ages.
Scientific American May 2007 Steve Mirsky	Ale's Well with the World A yeasty discussion of the science of malt and hops.
Science News March 5, 2005 Janet Raloff	Beer's Well Done Benefit A new study shows that, at least in mice, beer limits the DNA damage triggered by exposure to the carcinogens that form in overcooked meat.
The Motley Fool March 31, 2011 Andrew Bond	A Bad Day for Good Beer? Consolidation in the industry may not be so bad for craft beer drinkers.
Chemistry World June 19, 2014 Paul Hughes	The chemistry of beer: the science of the suds This is an informative book, particularly for those with little knowledge of chemistry and brewing, but an interest in both.
Chemistry World February 2, 2012 Philip Robinson	Ultrafast NMR shows the way Chemists have created an ultrafast NMR technique that can 'watch' how chemical reactions occur in real time. They've used the technique to follow the formation of pyrimidines from carbonyls and even identified new intermediates never before thought to be part of the reaction.
Chemistry World September 30, 2009 Simon Haddlington	Porous networks trap reactive intermediates Chemists in Japan have shown how it is possible to take sequential x-ray snapshots of chemical reactions taking place within molecular-sized 'reaction chambers', capturing the crystal structures of short-lived reactive intermediates.
Chemistry World January 2012	Column: The crucible Why do some combinations of flavors strike us as appealing and others as peculiar?
AskMen.com April 26, 2001 Simon McNeil	The Health Benefits Of Beer Take heed all you beer lovers. It is now a proven fact that beer -- yes, beer -- can provide the same health benefits as wine...
Inc. April 1, 2004 Lora Kolodny	Rhonda Kallman - New Century Brewing Rhonda Kallman works her way up the ranks in the beer brewing industry.
Chemistry World November 19, 2014 William Bergius	A greener recipe for copper nanowires In an ingenious application of food chemistry more commonly associated with the searing of steak or baking of bread, scientists in Singapore have developed a green synthesis for well-defined copper nano wires.
The Motley Fool August 25, 2011 Robert Eberhard	Boston Beer Keeps It Fresh New plans at Boston Beer Co. should help the product, and the stock, in the long run.
The Motley Fool August 9, 2006 Nathan Parmelee	Boston Beer: Love the Product, Not the Stock Enjoying a company's products is one thing. Owning its shares is quite another. For now, investors should take the beer, not the stock.
Chemistry World July 9, 2012 Hayley Birch	The why of wine-in-a-box's odd taste Bag-in-box wine loses key flavor and aroma compounds to the plastic packaging it is stored in, according to a study by French researchers. But the authors have yet to show how the loss of these compounds affects the taste.
Chemistry World July 30, 2008 Ruth Tunnell	Bourbon's blueprint revealed Researchers based in Germany have picked out the molecules responsible for the aroma of Kentucky bourbon, in order to understand - and perhaps control - the spirit's flavor.
AskMen.com Jen Janzen	Beer Bellies Everything you need to know about beer bellies.
The Motley Fool May 13, 2011 Aimee Duffy	Can You Cash In on Craft Beer? Don't overlook these pint-sized stocks.
The Motley Fool February 10, 2011 Andrew Bond	Good Beer Leads to Good Profits Retailers that get behind the craft beer movement stand to benefit.
Chemistry World September 28, 2009 Phillip Broadwith	Champagne's aromatic chemistry The bubbles that fountain from a glass of champagne ferry a complex array of flavour molecules into the air above the glass, lifting the aroma towards you as you take a sip - and the molecular profile of this aerosol blend is very different to that of the bulk liquid, say European scientists.
Chemistry World April 12, 2013 Melissae Fellet	Elusive atmospheric intermediates reveal some secrets Scientists have found further evidence for the existence of an elusive intermediate implicated in chemical reactions that degrade atmospheric pollutants.
AskMen.com Steve Richer	How To: Brew Your Own Beer It rarely gets any better than kicking back with a bottle of suds, but finding the right type of beer for you can sometimes be challenging. The solution? Brew your own.
AskMen.com James Raiswell	Beer & Cheese Combinations As a partner for cheese, beer rarely lets us down. Here's a list of some basic cheese and beer pairings to get you started.
AskMen.com Kyle Darbyson	Top 10: Strange Beer Names It was a grueling bit of research but we managed to find a plethora of strange beer names -- and the stories behind them.