PatMac
Well-Known Member
Has anyone else read this? http://www.telegraph.co.uk/health/h...drunkenness-and-hangovers-in-development.html
Scientists are working on a substitute to replace alcohol.
"The synthetic alcohol, being developed from chemicals related to Valium, works like alcohol on nerves in the brain that provide a feeling of wellbeing and relaxation. But unlike alcohol its does not affect other parts of the brain that control mood swings and lead to addiction. It is also much easier to flush out of the body. Finally because it is much more focused in its effects, it can also be switched off with an antidote, leaving the drinker immediately sober."
The article makes a big point that it would replace the alcohol in beer and wine. Alcohol is created as a byproduct of the yeast eating the sugars in fermentation. Are they suggesting that beer, with this substitute, would skip the fermentation stage completely?
It would be cool to become instantly sober after a long night of drinking. But, if this substitute becomes globally regulated and enforced wouldn't it completely change the methods and science of brewing? Would beer be as good without aging and maturing through the fermentation process?
Scientists are working on a substitute to replace alcohol.
"The synthetic alcohol, being developed from chemicals related to Valium, works like alcohol on nerves in the brain that provide a feeling of wellbeing and relaxation. But unlike alcohol its does not affect other parts of the brain that control mood swings and lead to addiction. It is also much easier to flush out of the body. Finally because it is much more focused in its effects, it can also be switched off with an antidote, leaving the drinker immediately sober."
The article makes a big point that it would replace the alcohol in beer and wine. Alcohol is created as a byproduct of the yeast eating the sugars in fermentation. Are they suggesting that beer, with this substitute, would skip the fermentation stage completely?
It would be cool to become instantly sober after a long night of drinking. But, if this substitute becomes globally regulated and enforced wouldn't it completely change the methods and science of brewing? Would beer be as good without aging and maturing through the fermentation process?