Making beers on the moon might seem like a pipe dream to many, but for a group of students from the University of California at San Diego, there is a chance to take their research beyond Earth’s surface.

The Lab2Moon competition, held by TeamIndus, is offering students the chance to secure a spot on the TeamIndus rocket this year.

Taking craft beer to the next level, the students want to test whether it’s possible for yeast(酵母) to work and create beer on the moon. However, they believe the experiment is not just a creative concept for astronauts, it’s also important for the development of drugs and yeast-containing food, like bread.

“The idea started out with a few laughs among a group of friends,” said Neeki Ashari, a fifth-year bioengineering students at UC San Diego. “We all appreciate the craft beer. When we heard that there was an opportunity to design an experiment that would go up on India’s moonlander, w e thought we could combine our hobby with the competition by focusing on the practicality of yeast in outer space.”

The preparation work for the beer — up to the stage of adding yeast — will all be done on Earth, and rather than separating the fermentation ( 发酵) and carbonation stage of making beer, the team plans to combine them.

This removes the need to release CO2 accumulated in the process, which may result in cleanliness and safety issues out in space.

If selected, Team Original Gravity will be the first to make beer in outer space, and the fermentation will take place in a container no bigger than a soda can.

All teams competing for the place will showcase their ideas in Bangalore, India, in March.

Sadly, you won’t be enjoying moon beer in your local craft beer bar anytime soon, as no samples will be brought back. However, this small experiment could provide important data on just how practical it is for us to make and create our own resources on other planets and moons by learning how consumables (消耗品) behave in different environments.

China’ s booming coffee business has made it the second most important market for global giant Starbucks, behind only its home U.S. market. But it’s also providing fertile ground for new and innovative (勇于创新的) players catering to local preferences. One of the latest in that group is Shanghai-based chain Manner Coffee, which, together with other similar homegrown names, are reshaping the country’s coffee drinking landscape.

This year alone has seen 16 financing events in China’s coffee sector, with more than 5 billion yuan ($784 million ) pouring into the space. Even the infamous Luckin Coffee, which was removed from the Nasdaq last year after being exposed for massive fraud (欺诈), is once again attracting investors’ attention.

Dubbed (被称作) as a seller of “street coffee” priced between 10 yuan and 20 yuan per cup, equal to $ 3 or less, Manner quickly became popular among young office workers for its less expensive price and high quality.

Manner and the other up-and-comers are thriving on a China coffee market that is growing at a healthy 15% per year. After expanding slowly in its first three years, Manner’s store count rose from just eight at the end of 2018 to 194 this year, with 165 in Shanghai and the rest in Beijng, Shenzhen, Chengdu and other cities. It plans to keep expanding outside of Shanghai by opening up to 100 new stores a year.

Meanwhile, Starbucks reported its same-store sales in the Chinese market grew by just 19% in its financial third quarter, down sharply from 91% growth in the previous quarter, due in part to weak year-ago figures from stores affected during early stages of the pandemic in 2020. The company forecast that growth would slow further still in the following years.