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A Faster Way to Beer

Posted April 18, 2016 12:00 AM by Engineering360 eNewsletter

Just in time for spring break! A group of college students has found a faster way to make beer. The team from the University of Pennsylvania has come up with a prize-winning proposal to speed up the fermentation process in beer-making by up to nine times. They applied a microfluidic fabrication technology developed at Penn to the fermentation process, accelerating the rate at which yeast converts sugar to alcohol by increasing the surface area of the liquid sugars exposed to the yeast, all while maintaining alcohol quality and composition.


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#1

Re: A Faster Way to Beer

04/18/2016 11:26 AM

A lot of my friends in college majored in beer (minored in girls), but they never came up with anything useful.

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#2

Re: A Faster Way to Beer

04/18/2016 1:32 PM

I didn't know alcohol quality was important. I thought it was only quantity that was important.

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#3
In reply to #2

Re: A Faster Way to Beer

04/18/2016 4:11 PM

I agree. Ethanol does not have an isomorph. Therefore unless other alcohols are produced in this new process then the only alcohol quality attribute of interest is quantity. Now the additional byproducts from fermentation that produce the actual flavor of the brew is another matter all together.

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#4
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Re: A Faster Way to Beer

04/18/2016 7:48 PM

You mean we can get our (PBR, Schlitz, Old Milwaukee, Schaefer, Black Label, Narragansett, Natty Bo, LaBatt. . . etc) beer that much faster? Thanks, but I can wait. I'd much rather have one good beer than a six-pack of swill.

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#5
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Re: A Faster Way to Beer

04/18/2016 8:00 PM

Me too, now.

But, there was a time. PBR $1.06 a six pack. I made $70.00/week.

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#7
In reply to #3

Re: A Faster Way to Beer

04/19/2016 2:38 AM

Dont take the P**s out of their beer! There will be no beer left!

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#6

Re: A Faster Way to Beer

04/19/2016 12:16 AM

What's next - fully aged Bordeaux in a week?!

There was a comic who said he made his own aged wine - from raisins! Of course it was a joke, but wonder if he knew there really was sweet dessert wines made from raisins??

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#8

Re: A Faster Way to Beer

04/19/2016 4:48 AM

I take they are talking US knatsp*$$ not proper beer? In which case 'quality' and 'quantity' don't apply... http://www.fullers.co.uk/beer/explore-our-beers/golden-pride verses Miller Sh*te for example.

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#9

Re: A Faster Way to Beer

04/19/2016 10:15 AM

I can't imagine that is very good beer, I'm guessing they must have used ale yeast? I wonder how difficult it was to control the fermentation temperatures at that kind of conversion rate.

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