Episode 361: How SHREDDER™ works
The Master Brewers Podcast dives into Kramanak Nanotech's revolutionary shredder technology, a non-thermal, non-chemical method for microbiological stabilization in beverages. Unlike pasteurization or sterile filtration, the shredder physically ruptures microbes on contact using a silicon-based microparticle with nanospikes—inspired by dragonfly wings—creating a 'bed of nails' effect that pops microbial cells like water balloons. The episode reveals stunning real-world results: shredded beer remained stable at room temperature for three months with zero detectable microbes and unchanged pH, while untreated samples exploded in microbial load and acidity. A former head brewer’s blind taste test of force-aged shredded IPA scored higher than fresh samples, proving sensory integrity is preserved. The system integrates seamlessly into brewing lines, requires minimal maintenance, and avoids microplastics, chemical residues, and filter breaches. Despite its promise, the biggest barrier to adoption isn’t technical—it’s cost. The technology demands a new regulatory classification, as it doesn’t fit neatly into existing categories like filtration or pasteurization. Yet, early trials across beer, wine, cider, milk, and water show consistent, non-detectable CFU counts, suggesting a paradigm shift in how brewers ensure shelf stability without flavor loss or operational complexity.
The shredder uses nano-spiked silicon microparticles to physically rupture microbes on contact, mimicking the 'bed of nails' effect of dragonfly wings.
Shredded beer maintained zero detectable microbes and unchanged pH after three months at room temperature, while untreated samples spiked to 300,000 CFU.
Unlike sterile filtration, the shredder doesn’t remove material—only microbes are destroyed, preserving flavor and body.
The system is plug-and-play, requires no operator intervention, and can be stored dry with no microbial growth risk.
Regulatory classification is still pending—current systems don’t fit into existing categories like pasteurization or filtration.
…and 3 more takeaways available in PodZeus
The Flood That Launched a Revolution
“So that was like the start of having a true environmental sample. And from there, we went on to trying milk because milk is pretty complex as a liquid and had phenomenal results with milk.”
The Science Behind the Shred: Nature-Inspired Nanospikes
“It's analogous to taking a water balloon dropping it onto a bed of nails. We're not relying upon charges in order to have that interaction between the microbe and the agent.”
Yeast Survives, But Flavor Doesn’t Suffer
Even with yeast remaining in the stream, shredding prevents autolysis and off-flavors, unlike thermal pasteurization, which can alter taste profiles.
Shelf Life Trials: The Proof Is in the Data
“After three months, the pH remained at 4.5. We were really just capturing that day one IPA and was very similar after three months.”
Cross-Industry Validation: From Beer to Water
The shredder works consistently across beer, wine, cider, milk, coffee, and water, with non-detectable CFUs in all tested beverages under real-world conditions.
“It's analogous to taking a water balloon dropping it onto a bed of nails.”
“I would say the biggest reason not to adopt it is that it's not free.”
“And we just, we recommend all our users to you can literally just open up all the, all the valves and drains and just let all the liquid drain out and it can be stored dry.”
Host
Guests
Kramanak Nanotech
organization
Matt Burkhart
person
Jesse Kramanek
person
Hopsteiner
organization
Master Brewers Association of the Americas
organization
Wehrmann Specialty Malts
organization
Berkeley Yeast
organization
Proximity Malt
organization
Lupulin Exchange
organization
Kinova Bioworks
organization
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