Anyone for a BLUE beer? German uni brews drink coloured with seaweed

M/S Student brewing beer in Anhalt University of Applied Sciences lab, Kothen
C/U Student brewing beer
W/S Brewery
C/U Beer being filled into bottle
M/S Students
W/S Professor working
C/U Beer being filtered
SOT, Jean Titze, Food technologist (German): The goal is to create a beer that almost colourless, so the yellow beer doesn't interact with the blue colouring that we add through the seaweed as much."
C/U Malt spectrum
C/U Blue colouring being added
M/S Scientist examining sample
C/U Sample
C/U Blue beer in bottle
W/S Student in laboratory
C/U Student testing
M/S Student testing
C/U Student testing
M/S Student testing
C/U Student testing
M/S Student
C/U Colour chart of beer
M/S Students working in brewery
M/S Student
C/U Real Ocean Blue beer
SOT, Jean Titze, Food technologist (German): "We have a trend in recent years where consumers reject artificial food additives and we had the idea to create a fresh product and we decided to create a blue beer. Strictly speaking, it's not even beer, because beer cannot be blue. It's an alcoholic beverage."
C/U Name tag on Titze's lab coat
SOT, Jean Titze, food technologist (German): We achieve the blue colour by adding the seaweed Spirulina. It's a watery sample. First we separate the chlorophyl - seaweed is typically green- and then you gain phycocyanin which adds blue colouring.
C/U Blue beer
SOT, Jean Titze, food technologist (German): When I pour a beer for myself, it's not blue. That's why I don't have a problem with it [the beer not being a beer by definition], even as a passionate beer drinker. It tastes like beer, it smells like beer but definitely does not look like it."
W/S Brewery
C/U Hand pouring blue beer into glasses
C/U Hand pouring blue beer into glasses
M/S Titze and students try beer
C/U Student drinking beer
SCRIPT
A beer coloured blue using the seaweed spirulina was presented at the Anhalt University of Applied Sciences in Kothen on Thursday.
Ruptly had the chance to follow the production process, where the seaweed spirulina was added to a light coloured beer to achieve the blue colour of the beverage, which has been named 'Real Ocean Blue.'
While green beer has become more common on occasions like St Patricks day, blue beer is much more of a rarity. In order to achieve the colour, food technologist Jean Titze and his team extract the chlorophyl from the seaweed, leaving behind just the phycocyanin responsible for the blue colour, before adding it to the beer.