Not forever blowing bubbles

[Keats]

"The Belgium-based company AB InBev says it has developed a technique to generate gas bubbles without the need to boil the water and hops.


Bubbles are said to be crucial in determining the taste of a beer. Traditionally, gas bubbles are generated via steam through the natural cooking process, requiring bountiful levels of water and heat. AB InBev says, however, it is able to simulate the effects of boiling the brew."

And all this time I've been using sugar to prime beer and generate bubbles!

https://www.theguardian.com/world/2...wer-ab-inbev-develops-greener-bubbles-in-beer

 

[IainM]

Ok, so they have discovered a way of removing unwanted volatiles by warming the wort and bubbling C02 through it instead of having to do a boil. Presumably, given their desire to roll it out to all their breweries, the warming is sufficient to play the role of the hot break and sterilisation too. Good for them. So much of their swill gets drunk that reducing their power and water usage can only be a good thing.

 

[Sadfield]

I presume some journo was on holiday on the first of the month and has only just tackled their backlog of emails.

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[-Bezza-]

So they want to reduce their CO2 emissions by pumping CO2 through the beer. I'm sure that works from a scientific point of view but just seems funny reading it!

Reducing emissions and water usage by a giant brewer can only be a good thing. Don't think they make much worth drinking so personally don't care what impact is has on the flavour!

I wonder if we'll have less rain given lower levels of evaporation?

 

[Ajhutch]

Does paragraph two even make sense? Seems to mix up malting and mashing/boiling.

“The Belgium-based company AB InBev says it has developed a technique to generate gas bubbles needed for the malting of grains before fermentation without the need to boil the water and hops.”

Anyway, ignore that bit.

It’s not about carbonation of the beer, it says that later in the article.

Reading it all through it looks like this is about the ‘driving off oxygen’ purpose of the boil, almost analogous to the process of purging kegs but with wort? I don’t know enough to properly understand this. It makes sense in that they have ways to replicate the other purposes of the boil (pasteurisation, concentration, bittering that I can think of) so if you can deal with the oxygen one then you’ve eliminated the need to do a traditional boil.

Edit. I just realised I’ve basically replicated @IainM comments in a less good way. He actually knows some science, so read his post and ignore mine!

 

[Sadfield]

The "Patented technology" of running a gas through a liquid to create bubbles?

 

[Ajhutch]

It’s weird that I can’t get this out of my head, I need to get out more. It’s the headline that’s the problem isn’t it. This is nothing to do with bubbles in beer as the vast majority of people would understand bubbles in beer.

 

[-Bezza-]

The "Patented technology" of running a gas through a liquid to create bubbles?

You have to wonder what brewery wouldn't be able to now go out and test that for themselves without paying for the IP.

I do like this part of the headline though...

AB InBev says it has developed a technique to generate gas bubbles

I'm not sure they can say opening the tap on a gas regulator is a technique they have developed.

 

[Sadfield]

If anyone wants way too much information on this topic, there is some information on the project and patent, linked from this blog.

http://edsbeer.blogspot.co.uk/2018/04/bollocks-from-guardian.html?m=1

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[marshbrewer]

The Belgium-based company AB InBev says it has developed a technique to generate gas bubbles

Pah, my Mrs can do that by eating cabbage and having a bath. Nowt new there.

 

[dad_of_jon]

"The method it has developed does not detract from the taste of the finished drink, its says"

that's because there's no flavour in most of their products to start with!