In this era that personifies alcohol as an injurious habit, Singapore scientist Alcine Chan has come up with a brand new astounding formula that helps in preparing a beer which can be better called as ‘probiotic beer’, she made an extensive research on the subject from past one year. helps in improving gut health and immune system.
This beer has multiple positive factors like improving gut health and the state of the immune system. This formula is definitely a breakthrough in beverages market. Alcine started her research with a recipe of malt, alcohol, hops and a strain of probiotic bacteria.
For those people who focus on progressing in health aspects, ultimately unable to give up alcohol now has a solution. It is heard, with minor alterations in the formula, many other flavors can be mixed providing preferred tastes.
The 23-Year-Old Alcine, while demonstrating the pre-fermentation process in a laboratory at the National University of Singapore (NUS), was quoted saying, “The hops are the main ingredient that kills probiotics, so we had to find a way for the probiotics to overcome the hops.”
She believes that the popularity of beer promises huge market potential for the process, added that she hoped it would reach as many consumers as possible.
This young scientist went then stated that it was her habit of consuming the probiotic yogurt and dairy drinks, that inspired her, and helped her in perfecting this breakthrough beer. This recipe is the major project of her for the final year.
The pale, bubbly drink tastes slightly sweet and has 3.5 percent alcohol content, just under the 4 percent to 6 percent of regular beers. Every 100 ml (3.4 oz) of the drink, or roughly just over a mouthful, contains 1 billion probiotic organisms. While probiotics have been shown to improve digestive function and boost the immune system, among other health benefits, project researchers stop short of making nutrition claims.
Liu Shao Quan, Alcine’s project supervisor was quoted saying, “The beer is simply a new vehicle for delivering probiotics and the associated health benefits,” then added that the beer is not named yet.
Meanwhile, Melissa Mak, the founder of Fermentation Friends, a group that holds workshops on making fermented probiotic food and beverages, said she would give the beer a try. “It’s highly incongruous to think of beer as being a good thing in terms of nutrition, no one knows for sure, but I think it’s a very exciting new product,” said Mak.
Parallel to this, Liu’s team has also experimented with flavored coffees and wines made from Southeast Asia’s popular lychee and durian fruits.
However, it will be some time before bars can offer the new beer, as the researchers wait for their drink to be patented. The pair is also in talks with beer companies on marketing plans, Liu said, without disclosing the details of the further plans.
As per the sources, this beer contains the Lactobacillus paracasei L26 probiotic strain.