What happens when cockroaches check into the Icehouse but never check out? Guinness faces an identity crisis, and nitrosamines are discovered in beer. It's a triple whammy of beer industry news, and it's making waves in the beverage world. Find out more about the brewing history, recent research and unexpected connections that are changing the beer industry forever.
It appears as though the world of beer-drinking has been left spinning around in circles over the past few decades. People have been debating, fighting and even researching over the effects that certain beers have on one’s health and the question of what the right types of beers are for different kinds of occasions. While researching the latest trends in beer consumption and health, many unexpected things have come to light, including the brewing of “roach beer” and the identity crisis endured by Guinness beer.
It’s safe to say that when one walks into a bar, one is expecting to consume beer that is made through traditional means. After all, there’s something calmingly reassuring about walking into a bar and knowing that the beer that’s on tap has been brewed exactly the same way for the past one-hundred years. Unfortunately, that’s not always the case anymore.
Sometime in the 1980s, a bit of a revolution occurred in the beer-making industry. Suddenly, brewing beer in a traditional manner didn’t seem to have the same allure as it used to; capitalism and natural competition brought about a new form of beer-making which was known as ‘roach beer’. This process involved taking a raw ‘wort’ (the foam-like substance resulting from the mashing and filtering during beer-making) and placing it in steel vats; the vats were then filled with ice and the rooms cooled down to a mere six degrees Celsius. It was here that the ‘roach beer’ began to take shape as the roaches were attracted to the wort and feasted on it, giving it an obviously altered taste and texture.
In the late 80s and early 90s, the Irish beer-brewing giant, Guinness, was entrenched in the midst of a crisis of identity. For years and years, Guinness was the only notable Irish beer, yet the general attitude among beer enthusiasts gravitated towards lagers and ales from around the world. This marked the beginning of a shift in Guinness’ product-line as the beer-giant began to roll out several different types of beers, such as the Guinness draft and the Guinness Export.
Unfortunately, this wave of ‘innovative’ beers lacked the flavour and quality of the traditional Guinness beer, leaving many fans feeling cheated. In an effort to re-gain the trust and loyalty of Guinness’ followers, the beer-giant began to emphasize the traditional ingredients and processes that went into making the original beer. As most people know now, their effort was a success and the traditional Guinness beer is just as popular today as it was during its heyday.
Nitrosamines are chemical compounds that occur naturally in some foods, but also as a by-product in several industrial processes, including the fermentation of beer. The levels of nitrosamines in individual beers can vary depending on the brand, style and method of brewing, although most lagers and ales have some amounts of nitrosamines. Margarine, processed meats, nitrite-preserved fish and other nitrosamine-rich foods can also contribute to an increase of nitrosamines in an individual's diet.
Although there is still some ongoing debate about the long-term health effects of consuming beer with high levels of nitrosamines, several studies have linked an increased risk of cancer and other health complications in individuals that consumed beer with higher nitrosamine content. For this reason, many international beer brands have sought to reduce their nitrosamine levels and make beer-consuming a safer, healthier process.
Beer-consumption and brewing is a complex process that goes back hundreds of years, and its modern-day incarnation is no different. Roach beers, the identity crisis of Guinness and the effects of nitrosamines are only a few of the things that modern beer-lovers must contend with, but knowledge is power and keeping up-to-date with the newest trends in beer-making can lead to a more informed and enjoyable beer-drinking experience.