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New brewing Method Means Faster Beer, Less Waste

Posted by timothy on from the curing-worts dept.

thatshortkid writes "A brewmaster in Germany has invented a cylinder that fuses yeast to the sides, allowing the yeast to do its fermentation job faster. A process that normally takes 10 days now takes a few hours. Also, yeast that normally has to be changed out after three brews can now last up to six months to a year."

2 of 72 comments (clear)

  1. Re:Hopefully this equals by gl4ss · · Score: 3, Informative

    but.. if you don't count the taxes beer _IS_ pretty damn cheap already, compared to other drinks(milk, juice, stuff like that).

    i'd wonder more about what kind of new beers will come because of this, because obviously it allows the process to be changed.

    --
    world was created 5 seconds before this post as it is.
  2. not entirely new by NaturePhotog · · Score: 4, Informative
    Professor Graham Stewart, a brewing expert at Heriot-Watt University in Scotland and the head of the International Centre for Brewing and Distilling, told CNN that Heiliger's concept was not entirely new.
    He says it is a type of "continuous fermentation," which has been used for about 50 years in wine-making and 15 years in beer-making.
    ...and believes the idea could work well on a small scale.

    Makes me wonder if the idea doesn't scale well. That said, IAAB (I am a brewer; I worked in a brewpub and brew on premises for several years and home brew), and I wonder if it might not still be a boon (boont? mmm...amber...) to smaller breweries, brewpubs, and especially brew on premises. Most brewpubs go through much smaller amounts of any given beer than they brew, and this might be away to "brew on demand" or the like, and give a fresher product.

    For brew on premises customers, instead of brew, wait two weeks, come back and bottle, it could be brew in the morning, bottle in the afternoon, and might appeal to more people that way. I recall a fair number of people who were put off by two week wait.

    And all that said, it seems like there will still be call for the more traditional brewing process, as different beers, etc. use different fermenting processes (lager = cooler, bottom-fermenting yeast; barleywine = two fermentations, one with wine yeast; lambic = 'spontaneous' fermentation)