The world’s first probiotic beer was concocted right here in Singapore. So will it change the hearts, minds and gastrointestinal flora of people?
If there’s anything that neatly sums up Brewerkz head brewer Dmitrii “Mitch” Gribov’s career, it’s his latest project: brewing the world’s first probiotic beer. To be more specific, it is a raspberry sour christened Red Billion. It’s the first product in a planned series of probiotic beers launched by Probicient, a collaboration between the National University of Singapore’s (NUS) Department of Food Science & Technology and deep‐tech start‐up specialist Origgin Ventures.
“Brewing is easy in a nutshell,” Gribov shares somewhat matter-of-factly over a Zoom interview. “But the devil is in the details.” Similarly, producing probiotic beer is “ideologically simple”—just add pre‐propagated probiotics during brewing—but it’s a process fraught with many devils (about SG$1.5 million and four years’ worth, to be exact).
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To start off, there were logistical challenges. The four-year course of the project saw several changes in personnel, including Gribov (who has been brewing professionally for more than seven years and was previously the brewer at Master Gao Brewing Co in China), who took over the project from his predecessor at Brewerkz. No thanks to the pandemic, the labs at NUS were also closed for a period.
Then there were the technical challenges. Probiotics, which are microorganisms that improve gut flora, do not usually play well with everything that makes beer, well, beer. Ethanol and hop acids kill off microorganisms, while yeasts can compete for the same resources as the probiotics. To make the beer probiotic-friendly, it could not be hopped and had to be below a certain alcohol by volume threshold.