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.