It’s a new kind of shrimp cocktail. When the mantis shrimp strikes its prey, its lightning-fast claws generate tiny vapor bubbles that quickly implode under pressure, creating powerful shock waves. That process, called cavitation, has now been adapted for industrial use — including beer-making. Cavitation’s so far been shown to reduce waste in the brewing process and to speed up the extraction of flavors from hops and fruit. It’s even been used to quick-age wine and spirits — and so far the industry is lapping it up.