By Andrew Starke
Perth’s Nail Brewing Australia stands on the cusp of an extraordinary breakthrough after being granted patent for a revolutionary magnetised fermentation technique set to fundamentally alter how beer is brewed.
According to Nail brewer John Stallwood, magnetised fermentation can minimise fermentation and conditioning time from 14 days down to just six hours.
Not only does magnetised fermentation dramatically reduce beer fermentation and conditioning, it stabilizes the beer and mimimises the chance of bacteria infection and oxidation, which results in increased shelf life and improved product.
The benefits of magnetised fermentation include:
- A huge 98 percent reduction in beer fermentation and production time
- Minimal oxidation
- Improved filtration
- Improving beer shelf life by 5-20 percent
Magnetic effects induced in ethanolic fermentation by Saccharomyces cerevisiae strain results in balanced implosions accelerating the fermentation cycle while eliminating many problems.
Professor Cindy Butcher, who has devoted her entire career to the study of magnetic brewing, said: “Once the process started to work, everything just clicked into place like a natural reaction. The world of brewing will never be the same again.”
Nail Brewing Australia’s brewer John Stallwood said April 1 was the perfect day to announce the patent.
“The beer industry is just where the development has started but this magnetized beer can also be used for car fuel,” he said.
“Fifty litres of 4.6 percent ABV full strength beer will supply as much energy as 50 litres of unleaded petrol. Unfortunately the excise on full strength bottled beer is about $1.45 per litre which makes magnetized beer not add up financially.
“Many things on April Fool’s Day are a joke but high excise on beer is not a joke but a fact. Australian microbreweries paying over $1.45/litre for bottled full strength (4.6 percent ABV) beer or about 50c/330ml stubby is damaging the 120 microbreweries in Australia.
“Microbreweries want to employ people but can’t afford it and therefore can’t grow,” Stallwood said.