Chiber™ challenge tests point to superior shelf-life, lower costs and enhanced sustainability
Chinova Bioworks is building on a growing body of research demonstrating how its natural preservative, Chiber™ Mushroom Extract, provides a significant number of advantages for brewers of low-alcohol (LA) and non-alcohol (NA) beers.
As the move towards reduced alcohol consumption gathers pace, brewers are answering demands for LA and NA beers with a wider choice of increasingly sophisticated products. But brewers who are exploring the category are facing up to one significant challenge. While the alcohol content of conventional beer makes the beverage generally immune to spoilage from microorganisms, LA and NA beer brewers must tackle the heightened risk of microbial growth and spoilage caused by the absence of alcohol.
“Without the alcohol content, these beers are the perfect environment for yeast, mold, and bacteria to thrive. General spoilage is bad, but what's more serious is that these LA and NA beers have been shown to foster the growth of harmful pathogenic bacteria such as Listeria,” said David Brown, Chinova Bioworks, Co-founder and Chief Operating Officer.
“Brewers need to pay attention to this issue as the microbial growth can cause a number of challenges such as rancid flavor and aroma and production of CO2. If yeast grows in the NA beer, it could lead to alcohol production thereby making it not non-alcoholic, and most seriously in the case of pathogenic bacteria growth, it could make consumers seriously ill.”
Research shows how Chiber™ keeps draft NA and LA beer safe
The Chinova Bioworks scientists have shown that Chiber™ is a natural solution to these problems. The company has collaborated with brewers to produce beer containing Chiber™ in LA and NA products and study the antimicrobial impact it has in the beers over time. The company has summarized the results in a low and non-alcoholic beer poster, illustrating how a series of microbial challenge tests have demonstrated Chiber™ Mushroom Extract’s outstanding preservation properties for both draft and canned NA and LA beers, while also showing superior flavor outcomes and enhanced sustainability and production costs.
“Relying on several standard microbiology tests, the poster shows that Chiber™ Mushroom Extract is effective at killing off both general spoilage microorganisms–including yeast, mold, and bacteria–along with harmful pathogenic bacteria like E. coli, Salmonella, and Listeria,” said Brown.
“Once we had demonstrated this basic antimicrobial effect, we then went on to consider, from a microbiology perspective, how well Chiber™ could maintain the stability of non-alcoholic beer that had been kegged and is being served on draft at a taproom.”
Draft lines for kegged alcoholic beer can heighten the risk of microbial spoilage, but for NA and LA beers, the process is especially challenging. Tackling this issue, the poster highlights a shelf life study that was carried out in conjunction with WhiteLabs, proving how the inclusion of Chiber™ eliminated pathogenic bacteria activity in kegged beer.
“We showed through microbiology testing and analysis of the beer’s pH, alcohol content, and gravity measurements, that Chiber™ maintained an adequately low level of spoilage microorganisms and no pathogenic bacteria growth. This demonstrates that Chiber™ can effectively protect NA beer on draft from microbial spoilage,” Brown said.
These findings have huge implications for brewers because previously they could only offer LA and NA beers in cans or bottles which had been processed with Tunnel or other forms of Pasteurization. This type of research expands the opportunities for safely serving LA and NA beers to drinkers wanting the social experience of drinking draft beer without compromising on taste.
Tunnel Pasteurization compared to Chiber™ Mushroom Extract
Beating Tunnel Pasteurization on costs, ease-of-use and sustainability
The series of challenge tests also involved an assessment of how Chiber™ behaved when it was included in both NA and LA bottled and canned beers, which commonly undergo the energy-hungry and costly Tunnel Pasteurization process.
“We found that Chiber™ Mushroom Extract uses a small fraction of the energy per can of beer that Tunnel Pasteurization does, while maintaining a better flavor and carbonation of the NA beer,” added Brown.
The Chinova Bioworks team believes that Chiber™ also ticks the box on simplicity and ease of use, especially when compared to the significant investment that is required to install Tunnel Pasteurization equipment.
“The only difference is that Chiber™ remains in the beer, ensuring that even after opening the can, bottle, or keg, it's actively inhibiting any new microorganisms introduced into the beverage from the environment,” said Brown.
“Brewers are searching for alternatives to Tunnel Pasteurization because of its high energy consumption and negative impact on the beer's flavor, aroma, and carbonation level. The high temperature of Tunnel Pasteurization will degrade volatile hop compounds that make hoppy beers so flavorful, and its use can be part of what causes a skunky off-aroma.”
In a crowded marketplace, the ultimate goal of most brewers is to keep costs down so they can remain competitive, a criteria that Chiber™ can help meet while also hitting the crucial areas of flavor and sustainability.
“Using Chiber™ Mushroom Extract is about half the cost in use compared to Tunnel Pasteurization, and comes with no capital and installation costs for equipment. Ultimately, brewers can brew better tasting beer, for half the cost, while saving the environment,” Brown said.