Music and Sound Frequencies as Variables in Beer Production

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Beer production is a complex process that depends on an intricate interaction between chemical, biological, and environmental factors.

In recent years, there has been growing interest in exploring how non-traditional variables, such as sound, can influence fermentation and maturation processes.

Let us delve into the physical and biochemical effects of sound frequencies on beer production, analyzing their impact on yeast activity, the formation of aromatic compounds, and the stability of the final product.

Furthermore, we will review whether music, as a source of sound frequencies, can modulate these processes and what has been measured so far.

Physical effects on fermentation

Sound, as a mechanical wave, has the ability to interact with materials at a molecular level.

During fermentation, yeasts are suspended in a liquid medium, and the way sound reaches that liquid matters. Benitez and colleagues warned in 2023 that most studies emit sound from speakers through the air, and that the difference in density between air and liquid can greatly alter the sound the microorganisms receive.

Ultrasound, with frequencies above the audible range, can produce cavitation. The waves generate small bubbles in the liquid that collapse rapidly and release energy.

Using low-intensity ultrasound at 28 kHz, Dai and colleagues increased the biomass of Saccharomyces cerevisiae by 127% in 2017. The yeast membrane became more permeable and released proteins and other intracellular compounds.

Low-intensity ultrasound also accelerated the growth of some bacteria in a study by Pitt and Ross (2003).

Yeast biochemistry

At the biochemical level, audible sound has shown measurable effects in some trials. In 2021, Harris and colleagues exposed yeast to a continuous 90 dB tone at 100 Hz and at 10 kHz, and its growth was 23% faster than in silence.

That same study found differences in volatile compounds across all conditions, and these are the compounds that define beer aroma and flavor. Aromas associated with citrus notes increased with sound.

Another trial produced more modest results. In 2021, Adadi and colleagues applied sound at 200 to 800 Hz and at 800 to 2,000 Hz, at 124 and 140 dB, during the fermentation of a beer.

Only some alcohols responded consistently to sound, and all fermentations finished at the same final gravity as the silent control.

Maturation and stability

During maturation, beer undergoes a series of chemical and physical changes that define its final flavor, aroma, and texture. There is very little measured data on the effect of sound at this stage.

During fermentation, the data on yeast in suspension do not point to faster natural clarification. In 2026, Adadi and colleagues found that the most intense sound treatments kept more yeast in suspension, although in their 2021 trial the silent samples were the ones with the most yeast in suspension.

That same work cut fermentation time by about 46 hours with sound at 800 to 2,000 Hz, with minimal impact on the volatile compounds of the finished beer.

We have not found studies that measure the effect of sound on the carbonation, foam, or colloidal stability of beer.

Music and sound frequencies

Music and sound frequencies can be considered as two different things, although they are closely related.

1. Sound frequencies

They are mechanical vibrations that travel through air or through a liquid. Their frequency is measured in Hertz (Hz) and determines the pitch of a sound. They are a physical phenomenon that can exist without a musical structure.

2. Music

It is the art that organizes sounds and silences over time, using elements such as rhythm, melody, and harmony. Music uses sound frequencies, but its essence lies in artistic intention and structure.

Music combines many frequencies at once. We have not found any study that has measured whether this has a different effect on fermentation than a controlled tone or noise.

Synergistic effects on beer?

We have not found studies that compare musical genres during fermentation. The ideas circulating about each style are hypotheses, and they are best read that way.

1. Classical music

It is often associated with more stable fermentation because of its harmonic patterns. We have not found published trials that have measured this in yeast.

2. Electronic music

Its emphasis on low frequencies and repetitive rhythms suggests it could stimulate yeast. In the Harris trial, which included a 100 Hz tone, growth increased with sound, always with pure tones and not with music.

3. Rock and metal

Their high intensity and wide frequency range are linked to a more turbulent environment. The 2021 Adadi trial reached 140 dB without consistent changes in the beer’s esters.

What has been measured is the effect of music on the drinker. In a 2016 study with 231 participants, Reinoso Carvalho and colleagues found that tasting a beer was more pleasant with music than in silence.

Applications and future research

Published results on sound in fermentation are still contradictory. Using a system that transmits sound directly into the liquid inside an anechoic chamber, Benitez and colleagues found little consistent effect of frequency or intensity on growth, maltose consumption, or ethanol production.

If results such as the 46-hour reduction in the 2026 study are confirmed, sound could be used to shorten fermentation.

In addition, music can already be used to change the tasting experience, offering consumers novel sensory experiences.

However, many questions still remain unanswered. For example, how do different frequencies interact with specific yeast varieties? Is it possible to standardize the effects of sound on large production volumes?

These questions require deeper research and interdisciplinary collaborations between physicists, biochemists, and brewmasters.

Frequently Asked Questions (FAQ)

1. Which types of yeast respond best to sound stimulation?

The studies reviewed here use Saccharomyces cerevisiae, so there is no data to compare strains. Results with that same yeast range from 23% faster growth (Harris, 2021) to a weak and inconsistent effect (Benitez, 2023).

2. Is sound exposure a viable fermentation method for large industrial volumes?

There is not yet enough data to say so. The way sound is transmitted can alter the results, as the 2023 study by Benitez and colleagues warns.

3. Is there an ideal “playlist” or musical genre to enhance beer?

We have not found studies that compare musical genres during fermentation. Music does change perception while drinking, and in a 2016 study with 231 participants, tasting was more pleasant with music than in silence.

4. How to measure and control sound intensity to avoid damaging yeasts?

Intensity is measured in decibels (dB), and there is no standardized protocol. Published trials have used anything from a continuous 90 dB (Harris, 2021) up to 140 dB (Adadi, 2021).

5. What side effects can sound have on the final profile of beer?

The studies reviewed have not found clear negative effects on flavor. In the 2026 trial, sound accelerated fermentation with minimal impact on volatile compounds, and in the 2021 trial only some alcohols changed consistently.

References

1. Adadi, P., Harris, A., Bremer, P., Silcock, P., Ganley, A. R. D., Jeffs, A. G., & Eyres, G. T. (2021). The effect of sound frequency and intensity on yeast growth, fermentation performance and volatile composition of beer. Molecules, 26(23), 7239. https://doi.org/10.3390/molecules26237239
2. Adadi, P., Harris, A., Bremer, P., Silcock, P., Ganley, A. R. D., Jowett, T., Jeffs, A. G., & Eyres, G. T. (2026). Modulation of beer fermentation time and yeast metabolite generation using audible sound with elevated particle motion. Food Research International, 238, 119444. https://doi.org/10.1016/j.foodres.2026.119444
3. Benitez, R., Harris, A., Mansfield, E., Silcock, P., Eyres, G., Villas-Bôas, S. G., Jeffs, A., & Ganley, A. R. D. (2023). Direct liquid transmission of sound has little impact on fermentation performance in Saccharomyces cerevisiae. PLOS ONE, 18(2), e0281762. https://doi.org/10.1371/journal.pone.0281762
4. Dai, C., Xiong, F., He, R., Zhang, W., & Ma, H. (2017). Effects of low-intensity ultrasound on the growth, cell membrane permeability and ethanol tolerance of Saccharomyces cerevisiae. Ultrasonics Sonochemistry, 36, 191-197. https://doi.org/10.1016/j.ultsonch.2016.11.035
5. Harris, A., Lindsay, M. A., Ganley, A. R. D., Jeffs, A., & Villas-Boas, S. G. (2021). Sound stimulation can affect Saccharomyces cerevisiae growth and production of volatile metabolites in liquid medium. Metabolites, 11(9), 605. https://doi.org/10.3390/metabo11090605
6. Pitt, W. G., & Ross, S. A. (2003). Ultrasound increases the rate of bacterial cell growth. Biotechnology Progress, 19(3), 1038-1044. https://doi.org/10.1021/bp0340685
7. Reinoso Carvalho, F., Velasco, C., van Ee, R., Leboeuf, Y., & Spence, C. (2016). Music influences hedonic and taste ratings in beer. Frontiers in Psychology, 7, 636. https://doi.org/10.3389/fpsyg.2016.00636

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