The component of spirulina known as phycocyanin is what gives beer its blue color. During the making process, it is add to the beer. Prost Brew Pub in Hyderabad brews a beer that uses spirulina, the algae that contains a natural pigment that turns the beer blue. The blue-producing spirulina component, called phycocyanin, is usually add to beer during the brewing process.

HOW BEER BECOMES BLUE?

The blue colour is produce by spirulina, an algae farmed in basins by Etika Spirulina in northern France. The phycocyanin, a spirulina component that imparts the blue colour, is then add to the beer during the brewing process that’s how beer color gets blue.

HOW MAY SPIRULINA BE ADDED TO BEER?

A small bowl or, if your beer glass is broad enough, the bottom of it, should be filled with 1/2 teaspoon of phycocyanin. A few tablespoons of beer should be add after which the powder should be thoroughly mixed with a little whisk. Pour into a beer glass and then fill with the remaining beer.

PHYCOCYANIN BEER HAVE ANY BENEFITS?

The Phycocyanin ingredient that imparts the blue colour, is add to the beer. Spirulina is said to provide a number of benefits, such as acting as an antioxidant and lowering blood pressure. It can also aid in controlling blood sugar. The Canadian City Bank of Commerce on the intersection of Gardner Street and Eleven Mile Avenue is site to Oak Park’s first craft brewery, UCBC. These beers include one produced with blue spirulina. “It has a lot of health benefits, so you can drink something healthy with your beer.”

IS IT SUITABLE FOR CURRENT HEALTHY NUTRITION TREND?

In addition to meeting the unique requirements of the beer business for simple ingredients, phycocyanin for beer contains simple ingredients that are appropriate for the current trends of healthy nutrition, clean label, and other trends. After realising these criteria, numerous breweries successively released blue beer.

WHY PEOPLE PREFER PHYCOCYANIN?

Because people prefer natural to artificial food colorings, demand for phycocyanin has increased, but production costs are still prohibitive, according to researcher Chelsea Brain.

PEOPLE REVIEW ABOUT PHYCOCYANIN BEER

The farm that produces the spirulina is own by Xavier Delannoy. He claimed that following multiple experiments, the brewery had discovered a combination that satisfied customers.

He claimed that between October and December of last year, 1,500 bottles of the blue beer were sold. The brewery is currently getting ready to raise its output to satisfy demand.

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