We’re pretty fucking proud that researchers in this country are putting their efforts towards the stuff that matters. The hard-hitting stuff. The breakthrough stuff. The Nobel Prize-winning stuff.
Case in point: researchers from Murdoch University in Perth have lent their talents to finding the optimum aesthetic for a frothy – figuring out how to make a beer as close to a 10 as it possibly can be.
A streamlined process of extracting certain types of protein found in local barley proved to be the clincher in their research – take those bad boys out, and you’re left with a cloudless brew fit for the Gods. The process reportedly leaves beers up to 40 per cent less hazy.
Speaking with the ABC, lead researcher Professor Chengdao Li said how a beer looks is becoming just as important as taste. “Beer drinkers nowadays care more and more about beer qualities, Not only do they need to taste good, they also need to look good. When beer has the haze formation, it looks like something’s been dropped in your beer.”
When met with a cloudy beer, consumers are suss AF over the quality, Li said. “Immediately, the beer drinkers are thinking ‘oh no, this is not good beer’.” Frankly, according to this writer, FALSE, because absolutely no beer is “not good beer”.
The new extracting process is also said to “provide the full flavours” and enhance the taste of a cold one. BLESS. THESE. RESEARCHERS.
via ABC.
Lead image by Max Mumby via Getty.
