A Cornell University Professor is Hoping to Create a Dairy By-Product Beer
Justin Lam — April 16, 2018 — Tech
References: news.cornell.edu & thedrinksbusiness
Assistant professor at Cornell University's Food Science program, Sam Alcaine, is focusing his research to eventually make dairy by-product beer. With his former work as innovation manager at Miller Brewing, Alcaine is hoping to create alcoholic dairy beverages from whey. According to Alcaine, the process he has developed involves the correct mix of time and temperature that leads to the breaking down of lactose into glucose and galactose. This breakdown is still in testing, as multiple factors can change the process, such as the breed of cow.
In early trials, Alcain was able to produce a low-alcohol dairy by-product beer at 2.7% ABV with a sour and salty flavor similar to a Gose beer. Alcain hopes that his research will lead to a new economic arena for entrepreneurs and brewers to explore as consumers grow more demanding of interesting flavors and methods.
Image Credit: Patrick Shanahan/University Photography
In early trials, Alcain was able to produce a low-alcohol dairy by-product beer at 2.7% ABV with a sour and salty flavor similar to a Gose beer. Alcain hopes that his research will lead to a new economic arena for entrepreneurs and brewers to explore as consumers grow more demanding of interesting flavors and methods.
Image Credit: Patrick Shanahan/University Photography
Trend Themes
1. Dairy-based Beer - Creating alcoholic dairy beverages from whey presents an opportunity for entrepreneurs and brewers to tap into the growing demand for unique flavors and methods.
2. By-product Utilization - Developing innovative ways to utilize dairy by-products like whey in the brewing industry can contribute to sustainability and reduce waste.
3. Flavor Exploration - Experimenting with sour and salty flavors in dairy-based beer presents an opportunity for brewers to cater to consumers who seek unique taste experiences.
Industry Implications
1. Brewing Industry - The brewing industry can explore the creation of dairy-based beers using by-products like whey, responding to consumer demand for innovative and distinctive beverages.
2. Food and Beverage Industry - The food and beverage industry can leverage dairy by-products, like whey, to develop new products and tap into the growing market for unique flavor profiles.
3. Sustainable Consumption - The concept of utilizing dairy by-products in the brewing process aligns with the sustainability goals of the food and beverage industry, contributing to a more circular economy.
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