Scientists from the University of La Salle in Colombia and the Polytechnic University of Catalonia in Spain have developed a technology for producing "beer capsules", which are concentrated beers that can be diluted and carbonated at home.
Their research and development is based on low-temperature concentration technology - removing some liquids through freezing. Through this method, scientists have successfully enhanced the taste and aroma of beer.
This work began in 2015, when scientists first conducted experiments using ethanol and water. They studied the literature and found that low-temperature concentration technology has not yet been studied in the field of beer.
We have successfully obtained a beer with flavor characteristics different from the original sample. This eoe beer not only becomes richer, but also has a stronger sweetness, floral and fruity aroma. After low-temperature concentration, the beer presents a flavor that has never been seen before, "said Manuel Osorio, one of the authors of the study.
Project manager Fabian Leonardo Moreno explained that low-temperature concentration technology can be applied to any finished beer without the need for repeated fermentation or maturation stages.
After successfully concentrating different types of beer at low temperatures, scientists decided to develop capsules for home brewing. They concentrate beer to an undrinkable level, but as long as water is added and carbonated using a household siphon, it becomes regular beer.
Scientists compared their research and development results with coffee capsules and believe that due to the reduction in product volume and container weight, this technology will significantly save the transportation cost of beer. In addition, "beer capsules" require less cooling energy and occupy less space in the refrigerator. Scientists have not yet conducted comprehensive testing on the shelf life of the product, but they believe that due to its low moisture content, this beer can be stored for a longer period of time.
From a technical perspective, this task is extremely challenging, especially considering that we must preserve the flavor of beer. If the concentrated product doesn't taste like beer, then it's meaningless, "the scientists said.
Scientists completed these projects in 2023 and obtained relevant patents a year later. Currently, Lhasa Wana University is seeking business partners interested in developing this product and bringing it to market.
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