It's not so much a material I get to taste as a material that removes other material to make a material difference to beer. Makes sense? Me neither - here's the story:
A material that could lead to beer with significantly longer shelf life has been designed by researchers. The approach works by removing riboflavin, or vitamin B2, which causes changes to beer's flavour when exposed to light passing through the bottle. Scientists at the Technical University of Dortmund designed a polymer "trap" with tiny crevices that capture the riboflavin molecules.
So, if there is no light exposure do we need the material? Did the scientists point that out before they took the grant money? Oh. That makes sense. The research was sponsored by Heineken. Note: riboflavin, also known as vitamin B2, is an easily absorbed micronutrient with a key role in maintaining health in humans and animals.
Comments
Tim - August 5, 2009 12:16 AM
Hello, I am advocating on behalf of Mr. Beelzebub,
How is this different than using a byproduct of fish swim bladders (Isinglass finings) to drop the yeast, and thus Vitamin B, out of ale? I should note, the use of this adjunct is common and traditional, especially in cask conditioned ale. Would you rather your beer contain fish guts or material produced in a controlled environment?
Knut Albert - August 5, 2009 7:48 AM
I think the big American brewers have been using this for a long time. It, unfortunately, removes all flavour from the beer as well.
I'd rather have fish guts, thank you!
Alan - August 5, 2009 8:06 AM
Fish guts. Or cows knee jelly. But best of all yeast.
travis - August 5, 2009 11:50 AM
Hmm don't cans/casks/kegs make this completely useless?
UNRELATED: where can I get grant money to test if light passes through metal?
Andy - August 5, 2009 1:08 PM
@Tim -
Some vitamin B is stored within yeast cells, but this only accounts for a small portion of riboflavin existing in beer. What you are describing is the use of "finings", which help coagulate proteins.
It would be interesting to see what, if any, flavor impact the removal of riboflavin would have on the finished beer. I'm fairly certain this process has not been used in major American breweries. However, some (Miller High Life, Newcastle) have begun using modified hop extracts with non-reactive alpha acids, e.g. tetra hops.