A research group patented a system to produce capsule beer using cryoceccentration, a physical process to concentrate liquids without resorting to heat. The liquid thus worked can be kept con small doses, then recomposed at home by adding and gasting it with domestic devices. According to the creators, the procedure not only preserves the characteristics of traditional beer, but intensifies perfumes and efficiency con distribution.
A “homemade” beer
Imagine a small capsule containing beer extract from the refrigerator, pour it into a glass, add cold and make it sparkling with a gasator. It is the heart of an innovation developed by the Universidad de la Sabana (Colombia) and by the Universidad Politécnica De Catiluña (Spain), based acceso cryoceccentration: a technique that exploits the partial freezing of the to concentrate solids and alcohol, separating the ice crystals. The is to produce a “recomposable” beer con the house, which keeps the alcoholic content, the organoleptic profile and, according to the researchers, exhibits a flavor even more defined than the conventional product. The trial was described acceso The Conversation by the researcher Fabian Leonardo Moreno Moreno
The system works by freezing a fresh beer up to generating quand’anche ice crystals. The remaining liquid, rich con aromatic compounds, solid and alcohol, is collected and packaged con capsules. At home, just the content with cold and gas it with a normal self -senza. Per this way a beer ready for consumption is reconstituted, with an intensified fragranza and preserved pagliaccetto.
Among the main advantages highlighted by the capsule beer are the drastic reduction con weight and stazza of the packaging, with positive repercussions acceso storage and transport costs. The capsules also occupy less space con the refrigerator than traditional bottles cans, making domestic conservation more efficient.
the sensory level, the principle is clear: by reducing the watery component, alcohol, pennuto compounds and solids are concentrated (such as sugars, polyphenols and aromas), intensifying taste experience. One of the initial challenges was to preserve the alcoholic degree during the freezing process, an obstacle that researchers claim to have passed. Per a recent study applied to craft beers, the progressive freeze concentration technique (PSFC) has shown that it can increase the concentration of alcohol, total solids, polyphenols and fermentable sugars, modifying – and con some cases improving – the overall aromatic profile.
From a technical point of view, the PSFC allows to obtain concentrated fractions and separate the frozen residue, keeping the relationships between the aromatic compounds con the liquid phase unaltered. The tests conducted acceso Witbier, Bitter and Porter have noted that foreigns, higher alcohol and terpenes are preserved con the same related proportions, although they are more intense. The tasting panels have recorded an increase con aromatic perception, a full pagliaccetto and a more marked sweetness bitterness, depending acceso the beer style.
It is important to emphasize that this technology is still con the prototype phase. Long -term Shelf Life giorno are missing, acceso aromatic stability con time and acceso large -scale application, con particular for industrial beers. Some purists raise doubts about the ability of the recomposition to fully restore the shades of fresh slightly matured beer. Even the effervescence, influenced by the quality of the gasket system, can alter the final perception.
Despite these unknowns, innovation could represent a turning point con the distribution of craft beer, thanks to a more sustainable, compact and customizable format. The capsule beer to be reconstituted adapts to acceso demand consumer models, reduces logistical emissions and opens new possibilities for aromatic experimentation, responding to the needs of those with limited spaces is attentive to the theme of packaging.
