Comment on Whizzing up some Centennial Incognito
CompactFlax@discuss.tchncs.de 1 week ago
It’s intriguing to me. For professionals (even or especially small ones) the loss of product to vegetable matter is a significant concern especially in jurisdictions that are taxed on the wort rather than the product. I’ve heard of 20% or more loss, but that’s got something to do with being a tiny 3hL system and brewing triple IPAs. Still, it is expensive to throw away so much product.
One of the problems, I think, with nonalcoholic beer is that some of the compounds we like best in hops are not water soluble and depend on the alcohol to pull them out of the dry hopping. I wonder if this product changes that calculus.
alzymologist@sopuli.xyz 1 week ago
Even if they are extracted into this fluid (for example, with polyalcohols, maybe just sugars), they still might crash on “fermentation” of nonalcoholic beer, whatever process is used. Maybe if these are strictly nonfermentable polyalcohols and at the same time highly soluble in various conditions (maybe even at 0C fermentation, as one of possible production ways), this might work indeed.