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Brewing with insect protein adjuncts is one of the more genuinely experimental topics I’ve encountered in contemporary brewing, and I want to approach it honestly: my direct brewing experience with insect-derived ingredients is limited, the commercial product category is small, and consumer acceptance varies dramatically by market. But the underlying food science is real, insects are an efficient protein source, several insect-derived compounds have genuine brewing utility, and a handful of craft breweries have produced commercial beers using insect ingredients with positive results. This is a frontier topic where the science is ahead of the market adoption.
Insect-derived ingredients with brewing applications
Chitin from insect exoskeletons: Chitin is a polysaccharide that forms the structural material of insect exoskeletons. It shares structural similarity with glucan compounds in brewing and can function as a flocculating/fining agent, chitin or its derivative chitosan (deacetylated chitin) has documented effectiveness as a beer fining agent comparable to silica gel for protein haze reduction. Chitosan from crustacean sources (shrimp, crab) is already used commercially in winemaking as a fining agent, and insect-sourced chitin has similar composition and function. Cricket flour and mealworm protein: Processed insect flour has been used as an adjunct in small-scale experimental brewing, adding fermentable and non-fermentable protein content to the grain bill. Cricket flour contains approximately 60–65% protein and 20% fat (which must be managed to avoid beer head instability), along with fermentable sugars. Honey from bee-adjacent products: Honeybee products (propolis, royal jelly) have been explored for flavor contribution and antimicrobial properties in experimental brewing. Cochineal extract: The red colorant from cochineal insects (carminic acid) is a natural food coloring that has been used in beverages, historically in some traditional drinks and experimentally in craft beer for natural red coloration.
Practical considerations for insect ingredient use
For brewers interested in experimenting with insect-derived ingredients: chitosan for fining is the most practical and commercially available application, insect-sourced chitosan products are available through brewing supply companies in markets where insect food products are permitted, and the usage rate (0.5–1ml/gallon of liquid chitosan) and protocol are well-established from wine industry use. Cricket flour or mealworm additions to the mash would be treated similarly to other high-protein adjuncts, the fat content requires attention to head retention and clarity, and the fermentable sugar content is low relative to grain. Allergen labeling is mandatory in most markets: crustacean shellfish allergy cross-reacts with chitin from insects in sensitive individuals, and insect protein allergens are distinct, products using insect-derived ingredients must be labeled accordingly.
Common Questions
Would anyone actually drink insect beer?
Some people do and have, craft breweries in Europe, particularly in markets like the Netherlands, Belgium, and the UK where entomophagy (insect eating) has more cultural acceptance than in North America or East Asia, have produced commercially sold insect-ingredient beers that found willing consumers. In 2017, the Belgian craft brewery Ename produced a cricket beer (Cuvée des Insectes) using cricket flour in the grain bill that was commercially released and reviewed positively for its flavor, described as having a slightly nutty, toasted quality from the cricket flour. The consumer barrier in most Western markets is psychological rather than sensory, in blind tasting, most consumers can’t distinguish low-level cricket flour additions from conventional grain contributions. The flavor difference is subtle: a slightly nuttier, earthier character at low addition rates. The transparency question matters: most craft beer consumers willing to try unusual ingredients are the same consumers who would specifically seek out insect beer as a novelty, but mainstream consumer adoption requires overcoming a visceral aversion response that no amount of “but it tastes fine” assurance fully addresses. For homebrewing: it’s a legitimate experiment if you’re interested, and the chitosan fining application requires no disclosure because the insect-derived material is removed from the finished beer.
