beer

Better Beer by Biological Betterment

- Adam Clare
beer

Barley, like many other plants, faces worse growing conditions thanks to the ongoing climate crisis. Also like other plants, researchers are looking into ways to help the plant survive unpredictable weather changes. Biologists in Japan have modified the barley plant to survive early flooding which will help farmers get a good price for their crop while also ensuring we have a reliable source of a key ingredient for beer.?

The researchers are ecstatic to have hit gold in their plant biotechnology endeavor. Dr. Hisano exclaims, “We could successfully produce mutant barley that was resistant to pre-harvest sprouting, using the CRISPR/Cas9 technology. Also, our study has not only clarified the roles of qsd1 and qsd2 in grain germination or dormancy, but has also established that qsd2 plays a more significant role.”

Overall, this study serves as a milestone for present and future crop improvement research, using efficient gene manipulation like that offered by CRISPR/Cas9. The researchers are hopeful that they may be able to solve the food and environmental problems that human beings are currently facing worldwide, using their enhanced biotechnology techniques.

Read more.

Beer Cans for Passive Heating

- Adam Clare

They aren’t just for transporting a yummy beverage, beer cans can be used to create passive heating too. A simple contraption that you can make in your spare time can save you heating costs and help reduce your carbon footprint. A beer can heating system, like the one in the video above, is just a series of cans in a row painted black out in the sun under a casing. The dark cans heat up from the sun and move air through them using basic convection.

A DIY beer can heating system is perfect for a shed, garage, or even using it augment your home’s existing heating system.

The concept is relatively simple. The aluminum cans have both of their ends cut off and are fashioned into a series of long metal tubes, painted black. With a fan at one end, and some fins cut into the tubes slowing down the airflow, the metal is positioned in a way to get heated by the sun as the warm air is pulled into the building.

Thirteen years later, the same old beer cans are still chugging along, helping keep the space warm and heating bills low – about $300 annually, McLauchlin estimates.

“It’s -22 C right now and my furnace didn’t come on today,” he said over the phone in early December.

Read more.

Thanks to Mike!

Burning Iron: An Eco-Friendly Brewing Process

- Adam Clare

beerSwinkels Family Brewers in the Netherlands recently adopted a new way to heat their brewing process: melted iron. And it’s arguably sustainable. It’s not as weird as it sounds.

Essentially iron dust is set alight, which burns in a contained system and produces heat (which is used to hear water in the brewery). Once burnt, the iron basically becomes rust, which then can be turned back into usable iron using electricity. If electricity is sustainably produced then the whole system is carbon neutral.

If burning metal powder as fuel sounds strange, the next part of the process will be even more surprising. That rust can be regenerated straight back into iron powder with the application of electricity, and if you do this using solar, wind or other zero-carbon power generation systems, you end up with a totally carbon-free cycle. The iron acts as a kind of clean battery for combustion processes, charging up via one of a number of means including electrolysis, and discharging in flames and heat.

…

As a burnable clean energy storage medium, iron powder’s advantages include the fact that it’s cheap and abundant, the fact that it’s easy to transport and has a good energy density, its high burning temperature of up to 1,800 °C (3,272 °F), and the fact that (unlike hydrogen, for example) it doesn’t need to be cryogenically cooled, or lose any energy during long periods of storage. 

Read more.

Town uses Beer Waste to Save Money

- Adam Clare

beer

Waste water is a headache to deal with since it’s a complex soup of bacteria and other tiny elements which vary day to day. When a brewery puts its waste into the sewage system it can really mess things up for the facilities cleaning waste water since the chemical balance changes so drastically. A town in Montana decided to work with their local brewery to turn that negative impact into a positive one and it worked like a charm!

If you home-brew beer you should dump your leftovers from the brewing process on your garden. It’s great for the plants and, trust me, it works.

Because it’s rich in yeast, hops and sugar, brewery waste can throw off the microbes that wastewater treatment plants rely on to remove nitrogen and phosphorus. The two nutrients can cause algae blooms in rivers and kill off fish.

“But if we can use [brewery waste] correctly and put it in the right spot, it’s very beneficial to the process,” engineering consultant Coralynn Revis says.

Revis led a pilot project here last summer to try to do just that. Bozeman worked with a local brewery to feed its beer waste to the treatment plant’s bacteria at just the right time in just the right dosage.

“This is super-simplified, but like, if they’re eating their french fries, they need a little ketchup with it. So to get the nitrate out, you dose a little carbon, and the bugs are happier,” Revis explained.

She says it worked.

Read more.

Spent Grains From Beer Used to Grow Mushrooms

- Adam Clare

beer

An enterprising student went on a brewery tour and discovered a lot of food waste. Grain is used when making beer in a similar way that tea is steeped, after the grain has been soaking in the water it is discarded. In some areas that grain gets turned into compost, other areas the grain can end up in a landfill. Beer is an energy intensive product and being able to cut waste is beneficial for everybody, and that’s what the student did. He has started a company that takes that grain and uses it to grow mushrooms!

One day, not long after he arrived in 2015, he was eyeing a pile of spent grain left over after the sugars are extracted during the fermenting process. Brewers not only want to dispose of it, but ditch it fast, because bacteria begin to work on the grain and, after a couple of days, cause an awful stink. “Why are we throwing this away?” he remembers asking a professor. He was directed to microbiologist Paul Tiege, a research scientist in the Olds College Centre for Innovation (OCCI), who encouraged Villeneuve to run nutritional tests on the spent grain. “Alex spotted an opportunity . . . actually, several opportunities . . . where others see a liability,” says Tiege, who worked alongside Villeneuve on his research. “He fleshed out his idea, developed a research plan and decided to turn the idea into a business.”

Tiege says it was fortuitous timing, as the innovation centre had created an incubator fund in 2015 of up to $5,000 to ensure “innovative ideas do not get stuck in the development phase.” Villeneuve’s idea was greenlighted, and he began testing

Read more.

Scroll To Top
%d bloggers like this: