A study conducted by the Institute for Bioeconomics of the National Research Council of Florence (CNR-IBE) has led to the production of wort ready for fermentation without going through the boiling stage, preserving all chemical and organoleptic characteristics. Hydrodynamic cavitation allows the wort to be heated to 94°C, unlike traditional production, which involves boiling at 100°C for 90 minutes. This ensures a reduction in time and energy consumption of more than 80%. The use of this process, given its possible application on an industrial scale, outlines a new, economically and environmentally more sustainable way of producing beer. The findings of this study demonstrate the potential of a patent that CNR filed in 2016 and has continued to develop over time.