https://theoutline.com/post/4736/greek-yogurt-acid-whey-alcohol-beverage-waste-economy-sustainable
It seems like it could be a nice option for making milkshake IPA’s and other beers that would normally need a bit of acid and non fermentable sugars. Definitely an interesting sounding product.
The lactose intolerant community is going to love this.
As someone who’s lactose intolerant, let’s keep dairy out of traditional non-dairy things. I’m OK with not being able to have milk stouts, I’m no OK with someone boosting a beer and not saying anything about it.
I don’t know how much of a “small” amount can cause problems, but there should be very little lactose left in yogurt. Lactobacillus turns that into lactic acid.
I’m not quite sure I understand the process of what they are doing here. Using bacteria to convert the lactose to galactose, which is still not fermentable by regular yeast, that I know of, so they must be using brett to create the alcohol. Either way, this is a lot of technology to throw at a waste product. I understand wanting to be resourceful and use things, but not when the end result will be drastically more expensive than a standard product. Who wants a 12$ pint of 3% beer? It should add value but not be over the top.