Grew up in the Franconian part of Bavaria and I will bet that it still tastes better than 99% of the so called fluid being passed off as beer in the states. And yes I have tried numerous small brand IPA and craft brews. But beer without alcohol, hahaha.

Read the article just to see how they solved the alcohol problem…well they didn’t! Carbonation is easy it will just be mixed with water and carbonated on a CO2 system.

A concentrate like how soda is shipped would work now and reduce shipping volume…

Hey, use Horse Piss instead of water and you have a trendy new IPA.

Once they solve the powdered alcohol problem they should use beer to mix it with to increase the alcohol content. I'm sure that's the plan for some people anyway.

I doubt that a way will be found to make powdered alcohol. Ethyl alcohol is a liquid in its natural state and when pure contains no water. Most moethods of powdering simply require removal of water, and since alcohol doesn't have any, it wouldn't work. In fact, absolute ethyl alcohol (no water at all) is so hydrophilic that it will absorb water from the air.to reach its azeotropic mixture of about 97% alcohol (3% water by volume).

flashguy

For myself, this is a good idea of have on hand in my "end of the world" backup supplies ... as I have a copper still that I can use to add the alcohol component to a powdered beer.

quote:

Originally posted by flashguy:
I doubt that a way will be found to make powdered alcohol. Ethyl alcohol is a liquid in its natural state and when pure contains no water. Most moethods of powdering simply require removal of water, and since alcohol doesn't have any, it wouldn't work. In fact, absolute ethyl alcohol (no water at all) is so hydrophilic that it will absorb water from the air.to reach its azeotropic mixture of about 97% alcohol (3% water by volume).

flashguy

Yes, that's if you work "inside the box".

I'm no scientist, but one "outside the box" solution would be create two or more compounds (each a powder) that react to create alcohol.

Alternatively, breed a strain of yeast that ferments so rapidly at room temp that you could have beer in minutes?

Or, a dissolvable capsule that carries the 4 to 9 percent alcohol by volume in liquid form?

A lightweight, shelf stable beer, would be great for hiking/backpacking trips. Currently, I bring whiskey in a plastic bottle, dark chocolate, and powdered coffee to have something to enjoy with friends by the campfire.

Even if the alcohol problem was solved it wouldn’t work for backpacking unless you like to drink it flat. You’d need to either mix with carbonated water (defeats the purpose, just pack beer) or have a small CO2 system.

The yeast idea won’t work either, that would be a system of shipping basically hop-bittered malt extract to be brewed at the destination. It would require temp controlled fermentation, then filtration equipment, then have to be transferred and carbonated and for all that the results would be inconsistent.

I have a freezer drier, I may freeze dry some beer and re-constitute it into a NA version out of curiosity to see what it tastes like.

One doesn't have to have a CO2 supply, it can be created by reacting powdered acid and bicarbonate of soda, but I doubt the taste would be any good.

flashguy

Some 40 years ago a japanese delegate to the current World Customs Organization showed me an aluminum bag containing powdered vodka + orange juice he brought to be classified.

My father was the top dog at the world tariff nomenclature project also known as Harmonized System.

0-0

I can’t believe the Germans were involved with this nonsense. Probably won’t be a big hit at Oktoberfest…

quote:

A brewery in Neuzelle, Germany says they have developed powdered beer and will start market-testing it in September.

Well that explains it....

Definitely NOT Bavaria.
Not the Rhur or North Rhineland-Westphalia
Not even Saxony
What the hell does a former East German town, practically in Poland, know about beer?

I'm sure there's entire regions, editorials and elected officials cranking their necks around and shouting, 'Who the efff, thought this was a good idea?'

How is it that it would not taste flat?

Can't taste any worse than some of the "lite" beers we seem to prefer here.

Now if they can just get the powdered Hefe formula right, I'm in business.