A wild hero who arrives with innovation flavor
In the world of artisanal and modern beer, an unexpected ally emerges: a fungus with an ancient history and a potential that goes beyond simple conservation. This is Nagardo, a compound that, although it is still in diapers in terms of popularity, is quickly conquering brewer teachers who seek to take a natural turn to their product.
Origins of a mycelial jewel
This compound comes from a fungus that we call Dacryopinax Spathularia, nicknamed with affection as ‘the sweet ear of Osmanthus’ for its aromatic properties. Cultivated in controlled environments, in regions of subtropical climate, this fungus has been valued in traditional Asian medicine due to its antimicrobial and antioxidant effects. Its food conservation history in ancient cultures now finds a new scenario: La Cervecería.
What does Nagardo a beer superhero
A shield against undesirable invaders
This compound acts as a formidable guardian for beer, inhibiting the development of bacteria and fungi that can ruin their quality. The wonder: it is up to 50 times more effective than some synthetic preservatives, which makes it a very powerful and natural option.
The antioxidant who maintains the live spark
Another outstanding quality of this magical fungus is its antioxidant capacity. It means that it protects oxidation beer, that silent enemy that can ruin aromas and flavors over time, ensuring that freshness and essence last in each bottle.
Nature without altering character
Unlike many artificial preservatives, Nagardo does not change the color or modifies the sensory profile. Beer retains its authenticity, allowing original flavors to shine without chemical interference.
Applications that open a range of possibilities
Although he is still young in the beer market, the first experiences with Nagardo show a promising panorama. Artisanal brewers are experiencing their doses and combinations to create more durable recipes without sacrificing their unique character.
An ideal ally for alcohol without beers
Without alcohol, often more vulnerable to contamination and oxidations, find a fundamental ally in Nagardo. Thanks to their neutral profile and preservative capacity, it allows these drinks to maintain their quality without adding synthetic ingredients, aligning with conscious and ecological consumption trends.
Beyond conservation: a jump towards innovation
Nagardo not only promises to prolong freshness, but can also transform the perception of artisanal beer, facilitating the creation of more original styles and flavors. Its sustainable nature and their conservative profile open doors for producers to experience without fear of altering their recipes, promoting greater creativity in the industry.
What does it highlight in front of traditional preservatives?
From its natural origin, the extraction process without solvents and its minimum impact on the sensory profile of beer make it a competitor with substantial advantages. It is more efficient – even 50 times – than many chemical preservatives, which means less additives and cleaner production.
Looking to the future: more than a trend, a revolution
As the demand for natural and sustainable products grows, Nagardo is emerging as one of the protagonists of change in the beer industry. Beyond its imediato use, it could mark the beginning of a new era where the quality, authenticity and care of the environment are the norm, promoting brewers to explore without limits.
