Could this powder be the beer industry’s ‘iPhone moment’?

The latest innovation entails simply three steps: add water, add powder, combine.

The man behind the beer powder, Klosterbrauerei Neuzelle managing director Stefan Fritsche, believes it’s going to revolutionise the brewing trade.

But one professional is not so certain, saying the thought is fascinating and “could be fun” however he cannot see it taking off, or tasting significantly good.

The concept is comparatively easy, even when the approach behind it’s rather more sophisticated, and tightly guarded by Fritsche and his group on the family-run monastery brewer with a historical past that dates again not years however centuries.

“One thing which I didn’t like all the time was that I’m just transporting mainly water and bottles, and how to get rid of water and bottles,” he advised 9news.com.au.

“So finally we said no, let’s try to do some powder, maybe just a taste of beer … to export this to the world.”

Almost two years later, with the assistance of some federal authorities funding and what Fritsche stated was €400,000 ($652,000) of the brewery’s personal cash, the beer boffins had their proof of idea.

It’s a “dextrin-rich beer” brewed utilizing conventional strategies after which remodeled right into a “water-soluble beer powder/granulate”.

But that is all Fritsche will say.

“Pulverbier” is the newest in a long-line of attention-grabbing brews from Neuzeller Klosterbrauerei Neuzeller however Fritsche insists it is not a gimmick.

Their second batch — the primary nonetheless wasn’t fairly proper — is a pilsner, which Fritsche describes as the perfect alcohol-free beer he is ever tasted.

He plans to create alcoholic variations and up the carbonation, which he admits remains to be considerably missing, with future brews.

He was additionally enjoying coy about the place he hoped to promote the beer, however stated he had “contact with very interesting people around the world”.

“People from the brewing area, of course, and people from the production area like that who know exactly what is now happening,” he stated. 

“I’m feeling a little bit like this iPhone moment. You know, I would call it the iPhone moment.

” … You see some issues and sure, that is precisely what we’d like.”

But Assistant Professor Rod White from the University of Nottingham warns there’s a long road ahead when “messing with one thing very particular to folks”.

“Even if it tastes okay, I’ve labored in brewing a very long time earlier than I did this job, and also you mess with folks’s beer at your peril,” the former Molson Coors UK lead technical auditor told 9News.com.au.

“Your beer could be very, very emotive — you do not want anybody to let you know that as an Australian — beer is emotive, it is, it is regional.”

While Fritsche is confident of widespread success leading bigger brewers to follow his lead, White would be “shocked” if such a “conservative” industry accepted such a radical change.

Instead, he sees a potential market among campers, hikers and in other areas where weight is an issue, and thinks the real benefit is not so much in stripping the water out of the beer but cutting back on packaging.

If beer makers and drinkers want to do something to cut back on their carbon footprint, White has two suggestions.

First, switch to aluminium cans. Second, go to the pub.

“I believe we would be much better off as a society ingesting much less however ingesting extra in pubs socially, you realize, attempting to struggle social exclusion,” he said.

“Moderate consumption pubs is a marvellous factor that is good for humanity. 

“And I think swigging cans at home in front of the telly probably doesn’t have a great deal of value other than, you know, maybe you want a beer on a Friday after a heavy week.”