The Magazine of Chemistry Europe

The chemistry involved in the production of beer foam or "head" is explained and a short history of the highights of the Oktoberfest

As hops themselves actually are not bitter, and the wort tastes quite sweet, where does beer get its bitter taste from?

A closer look at the chemical role hops play in the beer-brewing process shows how beer owes its marvelous flavor to a great deal of chemistry

What does quinine do to counteract malaria?

The long road from the structure determination to the total synthesis of quinine is an exciting detective story

Thomas Buchler, CEO of the quinine producer Buchler & Co., talks about the ups and downs of the international cinchona trade

The quinine-containing bark of the Cinchona tree is probably the most valuable drug the Americas gave the world

Exploring the chemical reactions during the baking of the bread and the skills trained and experienced bakers need

Fragrant, aromatic bread, whether its wheat- or rye-based, undergoes a host of chemical reactions during the kneading of the dough

Transformation of ripe ears of grain into a fragrant, aromatic bread borders on the miraculous and behind such a miracle lies chemistry