Advancing a new technological standard in beer brewing powered by hydrodynamic cavitation

Controlled hydrodynamic cavitation (HC) technologies are arising as new standards in a growing number of industrial applications, often synergically with conventional processes. Water remediation, extraction of bioproducts, waste and biomass processing, creation of ultra-stable nanoemulsions, represent few of the fields benefitting from HC technologies. In the field of production and processing of beverages and other liquid foods, sometimes HC-based technologies can completely replace conventional ones with distinct advantages. For example, HC processes alone can achieve food-grade sterilization, pasteurization and homogenization, as well as enhance the extraction of valuable bound bioactive compounds. In the case of beer-brewing, HC processes make long-established production stages such as grain milling and wort boiling unnecessary at all, by means of stand-alone, highly scalable mashing and hopping devices, such as patented and developed on the industrial scale under the name of CAVIBEER. Dramatic reduction of saccharification temperature, acceleration and increase of starch extraction efficiency, significant time and energy savings, increased content of valuable prenylflavonoids and beer's shelf life, reduction of gluten concentration up to the gluten-free threshold, are among the most important advantages, while retaining safety, reliability, scalability, virtually universal application to any brewing recipe, and beer quality.