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Sugars from field peas speed up sour beer brewing, researchers discover

Phys Org
Summary
Nutrition label

88% Informative

Researchers report in the Journal of Agricultural and Food Chemistry brewed new sours in less time using a seemingly strange ingredient: field peas.

The characteristic mouth-puckering taste of a sour beer comes from acids made by lactic acid-producing bacteria.

Pulses have historically been underutilized largely because of their tendency to impart beany flavors to foods.

VR Score

90

Informative language

91

Neutral language

58

Article tone

formal

Language

English

Language complexity

61

Offensive language

not offensive

Hate speech

not hateful

Attention-grabbing headline

not detected

Known propaganda techniques

not detected

Time-value

long-living

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