BeerBorg

Apparently, these college students have figured out how to do it.

By using an approach called “microfluidics,” the team found that they could potentially speed up beer fermentation by nine times, without compromising quality or composition, according to a University of Pennsylvania press release.

Microfluidics? Are they like midi-chlorians?*

If this is true and they develop a way to actually speed up the process of fermentation think of the impact that would have on the beer industry.
And think of how much quicker we could go grain to glass!




*(Star Wars reference)

Interesting. The impact on commercial brewing could be huge, with higher profits and/or cheaper beer.

I'll bet the process isn't practical for home brewers, though.

Fermento were able to accelerate the rate at which yeast converts sugar to alcohol by 70 percent

I wonder if you used a yeast like a Belgian or Wheat strain that makes esters and phenols that *you want in the beer*, if this actually makes beer you want to drink, or if it just makes watered down tasting beers?

Or if it's only good for making Macro swill and IPAs where yeast produced flavors are not as desirable?

Faster doesn't necessarily = better.

They can have it. I'm not here for the speed of production. I enjoy the process and it's many variations "as is".

Good points. But those kids are gonna be rich!

John Sand wrote:Good points. But those kids are gonna be rich!

Maybe. But it's likely that the school owns the rights.

I think the article said that the students have the rights.

John Sand wrote:I think the article said that the students have the rights.

You're right. I should have read the whole article.

Pudge wrote:They can have it. I'm not here for the speed of production. I enjoy the process and it's many variations "as is".

Hear hear! I also enjoy the "zen" of brewing. There's something about the wait that just feels right.

I agree about the Zen part of a brew day, but the waiting part when I'm doing nothing could certainly be shorter.

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