Bringing together the world's of beer and science, Heineken has developed a new beer called H41 that is made from a wild fungus found in the remote Patagonian forests. The new beer is the first in the brand's Wild Lager series, which is a project that aims to combine the knowledge of one Argentinian scientist and the palate of one Heineken brewmaster.
Just as its name suggests, H41 is a mysterious new brew that is the result of a unique scientific discovery. More specifically, H41 refers to the longitudinal coordinates for the spot where one of the beer's key ingredients was uncovered. This ingredient is a wild fungus called 'llao llao,' with a sweet and smoky flavor that is indicative of Patagonian cuisine. As a result, the brew pairs best with classic Patagonian dishes such as spicy foods, chocolate, and barbecued meat.
Image Credit: <i> Heieken.</i>
Why This Trend Is Growing
- Wild Lager Series
- Heineken's new H41 beer is part of their Wild Lager series, showing a trend towards experimenting with unique and unconventional ingredients in brewing.
- Scientific Beer Brewing
- The development of H41 beer demonstrates a trend of using scientific discoveries and collaborations with scientists to create innovative and distinct brews.
- Local and Regional Ingredients
- The use of the wild fungus 'llao llao' in H41 highlights a trend of using local and regional ingredients to create distinct flavors in beer.
Industries Being Reshaped
- Craft Beer Brewing
- The craft beer industry can explore innovative brewing techniques and unique ingredient combinations through the example of Heineken's Wild Lager series.
- Food and Beverage
- The food and beverage industry can incorporate locally sourced ingredients and collaborate with scientists to create unique flavor profiles in their products, similar to Heineken's approach with H41 beer.
- Scientific Research and Collaboration
- The scientific research and collaboration industry can find opportunities to partner with beverage companies to develop innovative products and flavors, as demonstrated by Heineken's collaboration with argentinian scientist for H41 beer.
