I'm highly skeptical of the claim that such a system can plausibly "preserv[e] beer’s organoleptic qualities". The claim is repeated in the conclusion in a Tru

I'm highly skeptical of the claim that such a system can plausibly "preserv[e] beer’s organoleptic qualities". The claim is repeated in the conclusion in a Trumpian fashion: "We anticipate that the new CHC brewing process affords beer of taste, flavor, body and color comparable with state-of-the-art craft beers, while offering further advantages, beyond the discussed ones, that will be the subject of a forthcoming study." Somehow, though, that's the only mention of the flavor profile of the beer produced. They do describe measuring some key properties with a BeerLab, but those numbers hardly tell a complete story. Given the horrid state the mash ends up in, and the fact that it isn't removed until the water has reached 78C, I'd expect plenty of tannins to be swept along in the race to efficiency. I'd also briefly like to complain about the sad charts in this paper. What order are those bars in? Where are they drawing the conclusions in the text from? Why are the data points collected so inconsistent?