PREVIEW

Singing the Brews! Playing Music or White Noise to Beer 'Speeds up Fermentation Process'. Scientists in New Zealand believe they have found a way to speed up the beer brewing process – by playing music or white noise to the fermenting liquid. A team from Otago University has discovered that audible sound can reduce fermentation time by 21 to 31 hours without changing the flavour of the finished product. Lead author Dr Parise Adadi, who carried out the study as part of his PhD in the Department of Food Science, said the technique could allow breweries to increase production without compromising quality. “These findings could pave the way for innovative research directions, benefitting breweries, yeast manufacturers, and the broader food industry,” he explained. Though the process utilises white noise, it could in principle work with similar constant stimulation such as loud repetitive music. “The application of sound stimulation increased the yeast growth by maintaining a higher concentration of yeast cells in suspension,” Dr Adadi explained. The experiments compared two batches of standardised wort – the sugary liquid extracted from malt with one subjected to continuous sound stimulation at between 800 and 2000 Hz and around 140 decibels. The batch exposed to sound fermented more quickly than the control. Dr Adadi said the results could have “a substantial impact” on the brewing industry. “Faster fermentation times would enhance production efficiency, enabling breweries to increase output while preserving beer quality.”