Advancements in Beer Technology


Although the above concept may be still be in the development stages there are a few comically cutting edge beer related developments stirring around the science communities that have been catching Nitch's attention. Cruise with me through a few of my most recent favorites.



Japan Has A Heads Up on Flat Beer


Do you love the thrill of smashing the bottom of your glass beer bottle on the top of a mates while screaming "SUCK!" and watching his face contort into knots as he helplessly gulps down mouth fulls of cheap beer froth?

Well then look no further then then Japan for an entire 5 seconds of fresh foam mustache wearing delight! Fun for the entire family, no shaking required, this sensation is ahead of the innovation game with hours of bubbly fun right at your finger tips. Available in two colors!



Heineken Gets the Box Rolling

Heineken is serious about it's inventions for beer and employs teams of fresh from college hopefuls to fill their beer marketing labs. One of the things that Europeans have less of then Americans is space. Paris is literally stacked on top of each other, which means that there isn't room for that sleek new refrigerator and it's ample alcohol shelving. 


Solution? 

“Imagine being able to really fill a fridge with beer. No space lost.”

He asks the question as he introduces us to Heineken’s new “cube”; a brilliantly simple concept from the mind of designer Petit Romain of France that is so obvious you sort of have to ponder why it’s never been done before. The cube concept pitches several advantages that range from the economic, to the environmental. Quite simnply, a cubed bottle is easier to store for manufacture, more efficient to transport and finally, store in the fridge. By maximising spatial usage, there should be long term fuel economy gains that in turn minimise carbon footprint. This green cubed bottle really may be the greenest bottle ever.



Australians Create High End Sampling Machine


Although Aussies have a racking lust for cheap lager there are also brains in the wilderness who are looking for ways to advance their palates along with their budget. Amuse wine bar in Honolulu, Hawaii once pitched Nitch's appetite for sampling with her love of card swiping and frankensteined a high end wine venue with the cheapness of $1 samples.



From Melbourne Industrial designers JonesChijoff, a method for preserving boutique bottled beer after the cap has been popped. The system, dubbed the BeerVault is available in the Biero Bar in Melbourne and was designed to offer customers the ability to sample premium boutique beers, which can cost up to $200 a longneck. Because the beers can be so expensive, there historically hasn't been a way to offer customers the ability to try to boutique beers without buying a whole bottle. Australians will spend an average of $50 for a 30 pack of watered lager but coughing up more then $10 for a craft brew is unthinkable. Demonstrating the need that the big island down south has for this invention and it's an admirable one in the quest to swing the guzzling masses into a finer way of life. 




Filling from the bottom up: 

No longer just a sexual reference



This story and innovation is years old and the only reason why I add it is because I've had the pleasure of being one of the first people to view the system back in 2010. I was working and living in San Diego California and had the pleasure of serving, chatting and day time drinking with Mr. Josh Springer, founder of GrindOn Industries and creator of "Bottoms Up" draft beer dispensing system. Not only a visual spectacle, but a super efficient way to  fill up beers for the masses. At the time he showed me all the videos and then the science behing the trick, while we sipped craft beers and cooly flirted. He was charming and smitten by his own success in a delightfully sweet way that almost made me feel bad to have to express my general disregard and animosity toward the invention. 

"It is the drive through window of beer drinking," I recall remarking boldly after our third or forth pint. People that drink this kind of beer don't need it shoveled down their throats anymore the they need a faster way of frying potatoes in grease. But none the less, I admit to it's pioneering technology and resourcefulness, wishing Josh all the best in this endeavors and hopefully we'll get a chance to meet up again in the future. I welcome the chance to have my beer filled from the bottom, hint hint, wink wink. 

If anyone owns or sees any of these forefronts of beering technology, drop me a picture, video or review!


Looking forward to a fruitful future of outstanding beer focused developments.