Developing Film with Beer

Further Exploring the Magic of Polyphenols

Film processed with beer; photo by Author

In several previous blog posts (here and here), I delved into the unconventional methods of using coffee and wine to develop film. However, another surprising technique you may not have heard of is beerol, which, as you might have guessed already, uses beer.

Though it may seem odd, the polyphenols present in beer react beautifully with silver halides on film. In this post, I will delve into the process of developing film with beer, step by step.

So, grab a cold one (or not), and let’s get started!

Geek Talk: The Chemical Process

Technically speaking, caffenol, wineol, and beerol are all caffenols, named after the caffeic acid that makes the magic happen.

Caffeic acid is a naturally occurring phenolic compound found in various plant-based foods and beverages, including coffee, wine, and beer. Each, however, contains varying amounts of caffeic acid.

Coffee: Caffeic acid is one of coffee’s most abundant phenolic compounds. According to a study published in the Journal of Agricultural and Food Chemistry, an average cup of coffee (8 oz/240 ml) contains approximately 70–350 mg of caffeic acid, depending on factors such as roast level, brewing method, and coffee bean type.

Wine: The caffeic acid in wine is typically smaller than in coffee. Red wines contain higher levels of caffeic acid than white wines, with an average of 1.3–12.8 mg per liter for red wines and 0.4–4.6 mg per liter for white wines.

Beer: Beer contains caffeic acid at much lower levels than coffee or wine at approximately 1–2 mg of caffeic acid per 12 oz (355 ml) serving of beer.

It’s worth noting that the amount of caffeic acid in each of these beverages can vary greatly depending on factors such as production methods, storage conditions, and individual ingredient variations. However, these are just general estimates that can give you an idea of how much caffeic acid you might expect to find in each beverage.