Throughout the annals of human history, whenever mankind would explore new lands one of the initial practices – following the securing of a food supply — would be in the localized creation of potables in the form of beer, wine, and spirits. After bringing along a cache of drinks, the next thing to do is establish the production of the next batch, dependent on the available raw goods in the new land. We now see there is already a study to look into the next new frontier.
If you have any familiarity with the beer brewing process, you are aware of the study of the brew based on its gravity. This is a measurement of the density of the beer in comparison to water, using a hydrometer to generate a ratio between the brew and water. Two determinations are made: Original Gravity is the pre-fermentation measure, and Final Gravity is the finished brew measurement, with the comparison of the two figures used to determine the alcohol content.
But there could be a completely new application in the future – Zero Gravity. This would pertain to the brewing of beer...in space.
At the University of Florida, two departments – Food Science and Human Nutrition, and Horticultural – teamed up to experiment on the viability of creating a batch of suds in the absence of the Earth’s gravitational pull. Instead of combining astrophysics and zymurgy on, say, the International Space Station, the UF departments simulated microgravity conditions and measured the effects it had on the beer and ale brewing process.
The experiment involved the use of clinostats to simulate the microgravity conditions in space and six brewing samples with wort and yeast were crafted, with three submitted to the microgravity conditions and three held in terrestrial conditions as a control. Throughout the fermentation process, slight samples were drawn from the microgravity samples to measure the various properties during development.
One aspect found was, unsurprisingly, that the yeast remained in suspension of the mixture. Depending on the brewing style, you are likely to get either yeast that rises in a vat or settles – top fermentation (normal for ales) or bottom fermentation (commonly lagers and pilsners). One aspect this perpetual suspension delivered was a more rapid fermentation. While the number of measured yeast cells remained the same the rate of sugar consumption was elevated, a logical result as this leads to more yeast exposed to the sugars in the wort.
As an example of this desired result, look at the making of Budweiser. The famed beechwood aging process is not done to add flavor; instead, the wood strips are placed in the base of the vats to provide a latticework for the bottom-fermenting yeast to settle upon, allowing more yeast cells to be exposed to the ambient sugars.
Conversely, one other difference with the microgravity brew was the decrease in ester production. In brewing beers, esters are a byproduct of fermentation, generated by the combination of residual acids and alcohol as well as influenced by temperature, and can deliver fruity or floral flavor components. In some wheat beers, for instance, esters are what provide the familiar banana characteristics with that style. The influence of esters delivering flavor is measured in the ratio of alcohol and ester concentrations, with a higher ratio indicating a diminished flavor profile.
In this study, the control beer had a ratio of 1.4/1, while the microgravity beer had a ratio of 4.6/1, indicating that the microgravity beer was less aromatic by this measure and delivered more of a dry character. To be sure, this was partially a result of their use of Diamond lager yeast, a selection that leads to lower ester production. Lagers and Pilsners use these yeasts and are fermented at lower temperatures to minimize ester production and produce the crisper characteristic of those styles.
One thing that is not addressed in this UF experiment is a point of curiosity that probably needs a larger brewing medium and actual space exploration to be realized. This would be the handling of the other byproduct of fermentation, carbon dioxide. Normally, the CO2 rises in a vat and may be vented during the initial fermentation process. In zero gravity, the CO2 would possibly dissipate evenly and remain suspended in the solution, maybe requiring the use of a vacuum process at one stage.
That, however, is more of a functional question. This paper leads one to believe that beer production in space is a realistic endeavor, and who knows what labels might be seen in the future.
Space Force IPA
Second Stage Stout
Liftoff Lager
Space X Atmos-beer
The possibilities are as expansive as our galaxy.
