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posted by Fnord666 on Tuesday September 12, @06:50PM   Printer-friendly
from the as-long-as-it's-not-IPA dept.

From Ocean To Potion: Kelp Finds A Niche In The Craft Beer Market

Kelp was dubbed "the new kale" a few years back by chefs, nutritionists and foodies who embraced its oceanic flavors and purported health benefits. Now seaweed is the star ingredient in "Selkie," a beer at the Portsmouth Brewery on New Hampshire's seacoast. Its named after a mesmerizing, mythological water creature that — as the story goes — can shed its skin to take human form on land.

[...] Enter Michael Chambers, a marine aquaculture specialist at the University of New Hampshire. "Next thing we knew Matt and Joanne were out at the farm collecting sugar kelp," Chambers says.

UNH's program maintains a floating aquaculture operation in Portsmouth that's used for research and training on how to grow sustainable seafood. "Right now we're growing sugar kelp, steelhead trout and blue mussels — all in the same floating structure," Chambers says. "The fish are in net pens inside the frame, and along the perimeter outside of the frame we have the sugar kelp and mussels growing — so it's almost like a biological curtain."

The fish eat and then excrete nutrients that are absorbed by the kelp and mussels, he continues, "so it has a cleaning effect on the environment we're growing them in. Plus, we're growing three different types of seafood."

Collecting sugar kelp was "one of the more interesting days of work," Gallagher says. "Most of the time, as a brewer, you're stuck down in the cellar doing your brewer things." He and Francis brought 60 pounds of sugar kelp back to the brewery. They rinsed away epiphytes, including tiny crustaceans that grow on the surface of sea plants. Then into the boil it went.

Is the craft beer industry running out of things to put in beer?


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  • (Score: -1, Spam) by Anonymous Coward on Tuesday September 12, @06:51PM

    by Anonymous Coward on Tuesday September 12, @06:51PM (#566911)

    Ladies get moist. Dick Niggers in the house.

    We ain't never fuck no old pussy, nope.

    We be fuckin a lotta young pussy, that's right.

    Dick Niggers gonna slide this fine crafted nigger dick tween yo wet kelp folds.

  • (Score: 1) by fustakrakich on Tuesday September 12, @07:07PM (3 children)

    by fustakrakich (6150) on Tuesday September 12, @07:07PM (#566915) Journal

    I don't think transfiguration is something I want in my beer.

  • (Score: 0) by Anonymous Coward on Tuesday September 12, @07:34PM

    by Anonymous Coward on Tuesday September 12, @07:34PM (#566932)

    You know how MSG came about? The Japanese has a tradition of making broth by boiling sea weed (kelp). A Japanese chemist analyzed the broth to figure out what make it "brothy", and isolated the chemical compound, and then found a way to synthesize its analogue, i.e., monosodium glutamate, aka MSG.

    Anyways. Try some Japanese green teas, they're flavored with sea weed flavor. DO NOT WANT. I doubt I would like seaweed-flavored beer.

  • (Score: 1) by oldmac31310 on Tuesday September 12, @07:46PM

    by oldmac31310 (4521) on Tuesday September 12, @07:46PM (#566938)

    Is this what they are brewing by any chance?

  • (Score: 0) by Anonymous Coward on Tuesday September 12, @07:52PM

    by Anonymous Coward on Tuesday September 12, @07:52PM (#566939)

    Epiphytes are plants but crustaceans are animals.

  • (Score: 2) by Gaaark on Tuesday September 12, @07:58PM

    by Gaaark (41) Subscriber Badge on Tuesday September 12, @07:58PM (#566940) Homepage Journal

    "from the as-long-as-it's-not-IPA dept."

    I like IPA's, the hoppier the better. And Porters... mmmmmm....

    Now it's gotta be gluten free. :(

    --
    --- That's not flying: that's... falling... with more luck than I have. ---
  • (Score: 5, Interesting) by Azuma Hazuki on Tuesday September 12, @08:14PM (4 children)

    by Azuma Hazuki (5086) on Tuesday September 12, @08:14PM (#566946)

    The fact that someone is FINALLY taking a holistic approach to aquaculture rather than just going "let's dump a bunch of fish in a tank and drop food in now and then." There's three trophic levels represented here, two of which purify their surrounding environment. THIS is how to do fish farming.

  • (Score: 4, Interesting) by FatPhil on Tuesday September 12, @09:38PM

    by FatPhil (863) <{pc-soylent} {at} {asdf.fi}> on Tuesday September 12, @09:38PM (#566970) Homepage
    Here's my review of such a beer from 2010, and the commercial description indicates it's a recipe that borrows ideas from way back: https://www.ratebeer.com/beer/heather-ales-kelpie/8500/51287/
    --
    I was worried about my command. I was the scientist of the Holy Ghost.
  • (Score: 2) by JeanCroix on Wednesday September 13, @05:12PM

    by JeanCroix (573) on Wednesday September 13, @05:12PM (#567295)

    Is the craft beer industry running out of things to put in beer?

    Obviously. I predict (and sincerely hope) the the Next Big Thing in the world of craft brewing will be beer-flavored beer.

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