Dazed & Infused: THC-Infused Brew
Apparently THC-infused beer, as well as other drinks, is a thing now. Setting aside the legal obstacles, there are technical challenges associated with effectively incorporating the primary psychoactive component of cannabis into beverages in a stable and consistent manner. John M. Verive delves into the intricacies of this challenge, the underlying science, the necessary equipment, and sheds light on why this trend is making its way to a brewery near you.
The world of beer is in constant motion, with frequent reports on shifting consumer preferences, an increasing focus on healthier lifestyles, a slowdown in beer’s popularity among a new generation of drinkers, and the influence of the legalized marijuana industry. It’s as if every week heralds the introduction of a new brand of seltzer, kombucha, or non-alcoholic beer.
Craft brewers have demonstrated that where there’s demand for a particular beverage, they’re willing to produce it, even if it’s not their primary focus, as evident in the proliferation of various flavored hard seltzer brands.
Nevertheless, there’s an emerging category of beverages that’s garnering considerable attention, particularly among seasoned craft beer enthusiasts, and it’s closely linked to the budding cannabis industry.
From CBD-infused seltzer to THC-infused (almost) beer, a pioneering wave of cannabis-infused functional drinks is already on the market, with more innovations in the pipeline.
This domain is evolving rapidly as new technologies emerge, and methods are experimented with and honed. For brewers, it presents an exhilarating challenge as they tackle new brewing processes. It’s also an exciting venture for entrepreneurs launching brands and establishing supply chains.
And, of course, it’s a captivating journey for intrepid homebrewers who respond to a novel beverage on the shelves with the thought, “I can create that too.”
Most intriguing of all, perhaps, is the potential application of the technologies behind these infused beverages within the brewery itself.
Function Before Form
The concept of “functional beverages” is not a new one, having been applied to a wide range of products, from fortified chocolate milk to Vitamin Water.
This emerging wave of beverages, however, capitalizes on the unique compounds found in marijuana, known as cannabinoids, which offer a diverse array of effects.
These drinks come with numerous promises, spanning from the unquestionably psychoactive THC to the less understood properties of CBD, and the uncharted territory of terpenes and other compounds.
Keith Villa, a former Coors executive and the creator of Blue Moon, ventured into this space in 2018 with his brand, CERIA Brewing.
His ultimate objective is to make cannabis accessible to the general public in a socially acceptable format. Villa aims to challenge prevailing perceptions and views on cannabis consumption, particularly the act of smoking, which he sees as a significant obstacle.
Villa explains, “Beer is social. It’s for celebrations and toasts.” He envisions CERIA beers as fitting seamlessly into these social settings because, despite the shift in active ingredients, it remains beer.
Notably, cannabis remains federally illegal, and products containing both alcohol and THC are likewise prohibited. Consequently, CERIA Brewing focuses on non-alcoholic (NA) beverages.
Another brand entering the THC-infused drinks market is Bale Breaker, based in Yakima, Washington. With hop farming and beer brewing at the core of their business, it was a natural progression for the company to explore hemp cultivation, which subsequently led to discussions about marijuana cultivation.
This, in turn, led to market research and partnerships with local cannabis growers, culminating in the launch of a new brand: Sungaze Cannabis Company.
Kevin Smith, co-owner and brewmaster at Bale Breaker, emphasizes that marijuana has not been a part of the beverage landscape previously. He aims to destigmatize THC consumption, particularly of marijuana’s most psychoactive compound, and dispel the lingering stereotype of the “burnout stoner,” even as state prohibitions against the plant dissolve. Smith envisions people using marijuana socially, much like they would enjoy a pale ale.
Weed by Any Other Name
The notion of marijuana-infused beer is far from new. Historical examples of cannabis-infused beverages, both ancient and modern, exist. Moreover, the biological similarities between cannabis and its botanical cousin, Humulus lupulus (hops), have sparked numerous experiments seeking to blend the two.
One notable source on this subject is Ed Rosenthal’s 1997 book, “Marijuana Beer: How to Make Your Own Hi-Brew Beer,” which remained a go-to guide for infusing homebrew with cannabis for many years.
Rosenthal’s book outlines a basic homebrewing process, addresses the handling of marijuana, offers a handful of recipes, and even includes 16 pages of pre-designed beer labels.
Rosenthal’s infusion method was relatively straightforward: cannabis leaves and trimmings were infused post-fermentation, somewhat akin to dry-hopping.
Ethanol in the fermented beer served to extract the active compounds from the plant matter. However, this approach had its drawbacks, as it introduced more than just THC into the beer, making it challenging to avoid off-flavors, and it was nearly impossible to determine the precise THC content in each bottle.
In a bid to refine the process and navigate the complex legal landscape governing cannabis and brewing, Keith Villa authored “Brewing with Cannabis: Using THC and CBD in Beer,” published in 2021 by Brewers Publications.
A more modern and favored method for infusing THC into beer (at least for homebrewing) involves using high-proof spirits to first extract THC from the plant material and then utilizing this resulting tincture to dose the finished beer.
This method is more straightforward and effective, though the precise THC content in the beer remains somewhat uncertain.
While this approach works for adventurous homebrewers, the federal prohibition on mixing THC with any amount of alcohol currently prevents the use of ethanol extraction in craft breweries. Thus, any brewery or beverage manufacturer working with THC and CBD can only utilize them to create alcohol-free beverages, at least for the time being.
Another issue is that THC is oil-soluble, and oil and beer don’t readily mix, at least not without some additional measures or persuasion.
Micro Mixers
Advances in food science have resolved the challenge of creating stable emulsions, resulting in products like vinaigrettes that remain perfectly mixed and stable on grocery store shelves. Mustard is no longer the sole emulsifying agent available to salad dressing manufacturers.
One intriguing story shared by Keith Villa pertains to the use of emulsification techniques from the Cold War era. Soviet scientists developed a process that allowed testosterone to be invisibly dissolved in water, facilitating its open consumption by athletes without arousing suspicion.
Following the Cold War, this technology made its way to the West and gained traction among pharmaceutical researchers and food scientists.
This method, sometimes referred to as “nano-emulsification,” relies on modern emulsifying agents known as surfactants, which disrupt the typical hydrophobic characteristics of oil.
Devices like ultrasonic mixers or microfluidizers create minuscule surfactant bubbles, measured in nanometers, filled with oil. What’s crucial is that these ionically charged droplets are not only tiny but also repel other droplets, keeping them suspended in water (or beer).
This process allows previously immiscible liquids to not only mix but also creates a stable emulsion. Furthermore, the tiny droplets alter how the body absorbs the active compounds. In the case of THC emulsions, this leads to a quicker and more predictable onset of effects.
With traditional edibles, you typically don’t feel the high until your liver processes the THC. However, when THC is emulsified into small droplets, the digestive tract can absorb it more rapidly.
To illustrate, Paulo Sobral, a cannabis-beverage consultant, uses the analogy of the digestive system as a chain-link fence, the brain being on the other side, and traditional edibles being akin to a beachball that can’t pass through the fence.
Emulsification reduces the droplets to the size of “marbles,” allowing them to pass through the gaps in the fence. Consequently, THC reaches the brain in just minutes, offering a faster onset of effects.
This faster onset is particularly significant in making cannabis more socially accepted and suitable for social settings. Imagine how a delayed onset, as with alcohol, might affect your evening out or social gatherings, where you’d have a drink and then wait for a couple of hours for it to take effect.
Emulsified THC offers a more immediate experience, mitigating the unpredictability associated with traditional edibles and the tendency to consume too much out of impatience.
The article goes on to describe the taste and experience of trying a cannabis-infused beer, highlighting the pleasant flavor and mild effects of the product.
Hoppy Products
The key to creating these emulsions, whether with THC or CBD, is a milky liquid that readily mixes with water. Brewers can add it on the cold side before carbonating the beverage. This process is described as even easier than making hard seltzer.
While the emulsions do introduce some flavor, particularly CBD, which imparts a bit of bitterness, careful recipe design can make these flavors almost imperceptible.
One prominent manufacturer of THC and CBD emulsions used by craft brewers is SōRSE Technology in Seattle, Washington. They provide a range of “delivery systems for functional ingredients,” including THC, CBD, other cannabinoids, nootropics, and even hop compounds.
SōRSE employs the same technology for THC and CBD emulsification as they do for hops in their line of water-soluble beer additives. These additives offer solutions for enhancing haze, mouthfeel, or even customizing aroma enhancement, all aimed at improving the beer through technology.
According to Michael Flemmens, executive vice president at SōRSE, these additives serve as a “first-aid kit for the brewer,” providing more control and flexibility without requiring additional equipment or costly process changes. Given the craft brewing community’s propensity for experimentation, it’s expected that these water-soluble emulsion products will likely gain popularity, possibly starting in homebrewing before making their way to local taprooms.
Homebrewers, especially those inclined to experiment, stand to benefit from these easy-to-add emulsions. They can use them to adjust the body of their brews or transform a clear beer into a hazy masterpiece with an extended shelf life, offering significant advantages in the small-batch brewing context. Michael Flemmens notes that the primary challenges for entering the homebrew market are straightforward manufacturing and packaging concerns.
As these technologies are further integrated, we can anticipate more innovative and creative applications of water-soluble emulsions in the brewing world. This could manifest as homebrewers exploring new hop-derived additives or developing THC-infused beers and functional beverages within craft breweries, potentially giving rise to entirely new beer styles. One constant in modern brewing is change and the relentless pursuit of new and exciting possibilities.
