October 15, 2004

Closed-Source Beer

One of the oldest and most beloved beverages,is going closed source in this new method of brewing.

The yeast fuses itself to the surface and feeds the wort at an increased rate, meaning the fermentation process takes only a few hours.

Any normal brewer's yeast can be used in his process but the lifespan of the yeast is much longer than in traditional processing, where yeast degenerates after three brews and starts to affect the quality of the beer, says Heiliger.

"We tested it and after a year the yeast was still good. The beer still tasted fine. We wouldn't normally keep the same yeast for that period of time but it shows that you can do without cleaning for, say, six months," he says.

"My system is closed so once you put the yeast in, it stays there. You do not need to touch it. The more you touch the yeast, the greater risk of getting an infection which is deadly in a brewery."

Heiliger says that his device takes up about 30 square meters, whereas traditional systems can be up to 300 square meters in size.

Look for that new microbrew, Basement Beer.

Posted by Vanderleun at October 15, 2004 4:39 PM
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