Currently, some of our beloved indulgences like butter, popcorn, chocolate, cookies, coffee, and yes, even ice cream are being made with a combination of probiotics and healthy ingredients.
However, the use of probiotics doesn’t end there.
To further optimize our gut-health, probiotics need to exist in our surrounding environment. At Airbiotics, we have has developed a variety of probiotic cleaning products that are all natural, non-toxic, and effective cleaning solutions for homes.
So you can eat your probiotics and clean with them but now you can relax and unwind with a probiotic-packed beer. That’s right, you can still keep up with your healthy lifestyle while enjoying an ice-cold brewski. Talk about having your cake and eating it too.
Beer connoisseurs and gut-health advocates have Alcine Chane, a food science and technology student at the National University of Singapore, to thank for the recent discovery of probiotic beer.
Who better to create such a concoction than a well-seasoned college student, right?
For her final project, Chane created a sour-tasting beer that’s packed full with the probiotic L26, Lactobacillus paracasei. This strand of probiotic is known to neutralize both toxins and viruses while further strengthening gut-health and the immune system (Source).
Studies have shown that probiotics have a positive effect on people's emotions and mental health and can boost brain health in those who suffer from dementia. Pair that together with the care-free effect beer has on those who drink it and you may just have a new sense of euphoria.
In the 9-month span it took to master her brew, Chane had to overcome a variety of difficulties.One of the main reasons why probiotic beer has yet to hit the market is due to the reaction hop acids have on probiotic strains. The hop acids that are found in a wide selection of beer tend to debilitate the growth and survival of probiotics altogether.
Through trial and error, Chane realized that the best way to create a probiotic-rich beer was by not filtering or pasteurizing it. Chane also explained that she used a lactic acid bacterium as a probiotic microorganism in order to utilize the sugars that are produced from the wort--the liquids drawn from the mashing process of the brewing of beer.
The lactic acid bacterium mixed with the sugars will produce a sour-tasting beer with sharp, tart flavors. For every 3 ounces of the final product, there are approximately one billion units of probiotics--the recommended daily amount set by the International Scientific Association for Probiotics and Prebiotics--with an alcohol content of 3.5%.
With the rise in popularity of foods and lifestyles that promote gut health in addition to the craft beer boom, this new probiotic beer is bound to be a hit.