[djkrudy]

My main concern is, like others below, the opaque beer. I've always known that to be the undesirable effect of "pulverizing" I think of it as maybe twice ground beef can be cooked more evenly than a steak, but the crust and raw elements are what make a steak better. That's an unscientific way to say it, but as a homebrewer I know that efficiency is NOT quality. "Cold brewing" or brewing with CHC may have advantages in releasing/ preserving flavor in hops, but the study doesn't support this claim. I don't care if I get 30% efficiency based on original alphas to extracted alphas if something else is lost. (Like taste, sensory effect or mouth feel) I'm thinking this may be more comparable to "dry hopping", which can be used to give hop forward bitterness instead of the dregs that hops boiled for an hour provide. (Like the difference between the aromatic taste of fresh salsa versus the nearly coppery taste of cooked all day tomato sauce. I love fresh salsa, but you can't replace that "dregs" almost umami flavor brought out in Marinara. Compare Bell's Two Hearted to 3F Zombie Dust. IBU's don't tell the whole story. I'm not discounting these methods, but I don't think that the research is comprehensive enough or takes into account taste enough to talk about completely converting a brewery to these methods.