Revolutionary Ferment: Cooking Up Craft Beer that Travels

Pasteurization, developed in the late 19th century , has made packaging and shipping of liquids long distances possible. Flash freezing processing has developed the frozen food market in a large global business. Beer manufacturers are trying to accomplish the same technology breakthrough in order to develop their entrepreneurial brewing into a global business. Especially in today’s society where micro-brews are ever popular and brands like Heineken, Guinness, and Stella Artois are readily available in corner stores through the United States. Belgian manufacturers are ready to enter the market and introduce the global market to their craft brews.

This article discusses how researchers in Belgium are helping small craft brewers vary their brewing techniques in order to increase shelf life. By increasing shelf life, the brewers are hoping to increase their markets to the US and other international locations. The current shelf life of their beer is only 3 months before the chemical processes make the beer taste like cardboard. Shipping to the US requires at least 5 weeks, which greatly reduces the beer manufacturers ability to distribute and sell the beer under favorable conditions. This research can greatly affect the ability of the international entrepreneur to develop their product into a true global product. What is also interesting to note in this article is that the Belgian government is supporting this research by providing a $1.7 million grant.