![University of Ò×ʤ²©¹ÙÍø logo](/unhtoday/sites/default/files/media/unhlogo_web_outline_hr.png"){kind=small}
From Port to Pint
Selkie is fresh, local, malty and (only slightly) salty
Wednesday, August 10, 2016
Seaweed has made its way into your favorite pint. The at the University of Ò×ʤ²©¹ÙÍø (a joint venture with and ) has provided one of the key ingredients for the newest beer at the Portsmouth Brewery in Portsmouth, N.H. Ò×ʤ²©¹ÙÍø researchers harvested 60 pounds of sugar kelp from their integrated multi-trophic aquaculture platform (video)Ìýand gave it to master brewers who transformed it into a rich crimson ale called Selkie.
Ìý
Videographer:
Contributors:
