In a recent study published in Fermentation this March, researchers demonstrated that fermenting blue corn with the filamentous fungus Rhizopus oryzae could significantly enhance the grain’s antioxidant properties, unlocking up to 161% more phenolic compounds than in its unfermented state.
Contrary to what some might imagine, this process doesn’t involve adding fungus directly into the brew post-mash. Instead, it proposes a novel approach to pre-treating grains before brewing, resulting in a more nutritionally potent beer while preserving its flavor, provenance, and traditional brewing techniques.
Pre-Fermentation: A New Twist on an Old Technique
Solid-state fermentation (SSF) is a well-established process in the culinary world, with familiar products like koji, miso, and tempeh all relying on similar methods. However, applying SSF to brewing grains is a relatively new concept.
In the study, the research team incubated blue corn kernels with Rhizopus oryzae at 30°C for 72 hours, allowing the fungus to break down the corn’s tough cell walls and release polyphenols that would otherwise remain dormant. After just 60 hours, the antioxidant levels in the fermented corn were nearly double those found in the unfermented kernels, with a wide range of phenolic compounds identified—many of which are known for their anti-inflammatory, anticancer, and neuroprotective properties.
A Functional Brewer’s Tool?
The identification of bioactive compounds such as caffeoyl tartaric acid, rosmanol, and 5-heptadecylresorcinol is particularly significant. These compounds not only boast antioxidant properties but also offer a key advantage—they are stable and do not impart strong flavors to the final product. In small quantities, these phenolics could be incorporated into brewing without altering the beer’s profile or taste.
For example, a witbier or blonde ale brewed with a portion of fermented blue corn could maintain its crispness while also providing an antioxidant boost typically associated with beverages like red wine or green tea. Similarly, a low-alcohol table beer could achieve a “wellness” edge, offering bioactive benefits without relying on marketing gimmicks.
Brewing Innovation in the Post-Industrial Era
As the brewing industry increasingly looks to diversify beyond traditional hop-driven innovation, this research is particularly timely. The demand for functional beverages is rising, with consumers now seeking drinks that offer not only taste but health benefits as well. If a pint of beer can provide antioxidants in addition to refreshment, it could meet the growing demand for beverages that do more than just quench thirst.
However, there are challenges ahead. Scaling solid-state fermentation for large-scale brewing is a complex task, and the bioavailability of these polyphenols after brewing remains an area that requires further study. Nevertheless, the concept of pre-treating adjunct grains with Rhizopus oryzae before brewing offers a promising, innovative method to create a more functional beer while retaining traditional characteristics—one that combines modern health-conscious trends with the ancient craft of fermentation.
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