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simple solution: convert it to malt vinegar. this is a natural process caused by introducing a vinegar culture into the beer. then, sell it to the food industr
by nimbius 7y ago
simple solution: convert it to malt vinegar. this is a natural process caused by introducing a vinegar culture into the beer. then, sell it to the food industry or divert it to your food holdings (hot sauces or snacks.)
this can also be distilled into acetic acid which is used in everything from solvents to cervical cancer screens and the production of precursors for polyvinyl acetate.
- pugworthy 7y agoI appreciate your second paragraph. That said I couldn’t help think, “A New Problem Sours the Malt Vinegar Industry: One Million Kegs Are Sitting Idle“
- toyg 7y agoVinegar can actually get better with age.
- TeMPOraL 7y ago"It's not idle, it's appreciating."
- nimbius 7y agoIt is also trivially easy to turn your old beer into gourmet vinegar :) https://preserveandpickle.com/how-to-make-a-vinegar-mother/ https://preserveandpickle.com/how-to-make-a-vinegar-mother/
- onion2k 7y agoThat would ruin all the beer barrels though, which would be an expensive mistake.
- ac29 7y agoKegs of beer are stainless steel, is vinegar strong enough to ruin that?
- batty_alex 7y agoIt’s not so much the vinegar as it is the acetobacter bacteria that could quickly spoil the next beer to go into it. Brewers typically keep inoculated containers separate from non-inoculated containers to prevent unwanted souring or, in this case, vinegar.
- yellowapple 7y agoIs it not possible to re-inoculate the container? Seems like that should be a solved problem by now.
- milleramp 7y agoOr lager whiskey?