{"id":873374,"date":"2025-09-16T03:12:33","date_gmt":"2025-09-16T08:12:33","guid":{"rendered":"https:\/\/newsycanuse.com\/index.php\/2025\/09\/16\/luke-oneill-how-ai-is-improving-pints\/"},"modified":"2025-09-16T03:12:33","modified_gmt":"2025-09-16T08:12:33","slug":"luke-oneill-how-ai-is-improving-pints","status":"publish","type":"post","link":"https:\/\/newsycanuse.com\/index.php\/2025\/09\/16\/luke-oneill-how-ai-is-improving-pints\/","title":{"rendered":"Luke O&#8217;Neill: How AI is improving pints"},"content":{"rendered":"<p>Recipes <\/p>\n<div id=\"article-content\" class>\n<p><strong>Artificial intelligence is now so advanced it is inventing tasty new pints, Luke O\u2019Neill has said.\u00a0<\/strong><\/p>\n<p><span>Use of the technology is growing and several beer companies decided to see how good it might be at inventing new recipes.\u00a0<\/span><\/p>\n<p><span>On <\/span><a href=\"https:\/\/www.newstalk.com\/shows\/pat-kenny-show-234857\"><b><i>The Pat Kenny Show<\/i><\/b><\/a><span>, Professor O\u2019Neill said many of the results have been positive so far.\u00a0<\/span><\/p>\n<p><span>\u201cBecks is 150 years old; to celebrate their anniversary, they said we\u2019re going to have a robot designed beers and they used AI to make a beer,\u201d he explained.\u00a0<\/span><\/p>\n<p><span>\u201cSt Austell\u2019s, a UK brewer, again they\u2019ve made a beer; it\u2019s called \u2018Hand Brewed by Robots\u2019.\u201d\u00a0<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/media.radiocms.net\/uploads\/2024\/10\/25214920\/PD5HNG.jpg\" alt=\"recipes Locals rescue pub\" width=\"1920\" height=\"1280\"> A party of four clink glasses. Picture by: Alamy.com.\u00a0<\/p>\n<p><span>Professor O\u2019Neill added that designing a new beer is \u201cquite complicated\u201d because so many chemicals are required to brew it.\u00a0<\/span><\/p>\n<p><span>\u201cThere\u2019s sweetness, acidity, the hop level and various other components that they will measure,\u201d he said.\u00a0<\/span><\/p>\n<p><span>\u201cOne good example is in the University of Leuven, they analysed 250 beers in great detail and then began modelling what a new beer would look like.\u00a0<\/span><\/p>\n<p><span>\u201cThey added in glycerol &#8211; which is a natural chemical or lactic acid &#8211; and then modelled that.\u00a0<\/span><\/p>\n<p><span>\u201cLo and behold, they got a beer out of it that the consumers liked; the brewer himself said he would never have thought of adding those ingredients.\u201d\u00a0<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/media.radiocms.net\/uploads\/2022\/01\/17150532\/E1EYGT.jpg\" alt=\"recipes E1EYGT A couple of pints of beer in the sunlight on a pub table\" width=\"2048\" height=\"1365\"> Pints of beer in the sunlight on a pub table. Picture by: Alamy.com.\u00a0<\/p>\n<p><span>There is also the bane of every barman\u2019s working life to consider &#8211; the foam in a pint.\u00a0<\/span><\/p>\n<p><span>Seemingly, AI can now be used to reduce that as well.\u00a0<\/span><\/p>\n<p><span>\u201cThe more you ferment, the less protein there is &#8211; it gets damaged,\u201d Professor O\u2019Neill said.\u00a0<\/span><\/p>\n<p><span>\u201cSo, less fermentation means less foam &#8211; with one exception; the Trappist Beers in Belgium.\u00a0<\/span><\/p>\n<p><span>\u201cThey are famous for repeat fermentation; they noticed there\u2019s a specific protein in those beers, it\u2019s called LTP1.\u00a0<\/span><\/p>\n<p><span>\u201cThat improves fermentation and you get better foams.\u00a0<\/span><\/p>\n<p><span>\u201cSo, suddenly they\u2019ve realised there\u2019s other ways to make better foam.\u201d<\/span><\/p>\n<p><em><strong>Main image: Split of Luke O&#8217;Neill and pints. Pictures by: Newstalk and PA.\u00a0<\/strong><\/em><\/p>\n<\/p><\/div>\n<p><a href=\"https:\/\/www.newstalk.com\/news\/luke-oneill-how-ai-is-improving-pints-2194027\" class=\"button purchase\" rel=\"nofollow noopener\" target=\"_blank\">Read More<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipes Artificial intelligence is now so advanced it is inventing tasty new pints, Luke O\u2019Neill has said.\u00a0 Use of the technology is growing and several beer companies decided to see how good it might be at inventing new recipes.\u00a0 On The Pat Kenny Show, Professor O\u2019Neill said many of the results have been positive so [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":873375,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28369,47104],"tags":[131512],"class_list":["post-873374","post","type-post","status-publish","format-standard","has-post-thumbnail","category-improving","category-oneill","tag-popular-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts\/873374","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/comments?post=873374"}],"version-history":[{"count":0,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts\/873374\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/media\/873375"}],"wp:attachment":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/media?parent=873374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/categories?post=873374"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/tags?post=873374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}