Abstract: The present invention relates to a continuous method of fermenting wort, said method comprising: -fermenting wort with a biologically active yeast to produce an alcohol containing fermented liquid; -introducing the fermented liquid containing at least 10 g/l of biologically active yeast into a maturation vessel; -separately removing yeast containing sediment and supernatant liquid from the vessel; and -optionally recirculating at least a part of the yeast containing sediment to the wort fermentation; wherein the residence time of the fermented liquid in the maturation vessel exceeds 6 hours. The present method offers the advantage that it combines maturation and yeast separation into one processing step, whereas conventional continuous processes require at least two separate processing steps, one for yeast separation and one for maturation.

Abstract: The invention provides a continuous method for the production of a yeast fermented beverage, comprising consecutive continuous processing steps; wherein the gravity of a mash extract is maintained at more than 22° P; the gravity of the wort produced from the mash extract is maintained at more than 22° P until said wort is diluted with additional water; and the gravity of the diluted wort is within the range of 10-35° P; and wherein less than 30 wt. % of the fermentable sugars in the mash extract and wort are derived from fermentable sugars added after hydrolysis of the starch contained in the mash. The method offers the advantage that it is highly efficient in terms of energy consumption and extraction yields. Furthermore, it achieves extremely high productivity, especially in the operation of the brewhouse.

Abstract: The present invention relates to a method of producing yeast fermented beverages, which method comprises the following consecutive continuous processing steps: a. introducing wort into a series of one or more propagation vessels in which it is combined with a recirculated stream of yeast-containing residue and in which the yeast is allowed to propagate under aerobic conditions while being kept suspended; b. transferring the yeast-containing wort from the propagation vessel into a series of one or more fermentation vessels in which the yeast is kept suspended under anaerobic conditions and is allowed to metabolize carbohydrates present in the wort; c. transferring at least a part of the fermented wort from the series of one or more fermentation vessels to one or more separators to remove a yeast-containing residue; d. recirculating part of the yeast-containing residue to the series of one or more propagation vessels; and e.

Abstract: The present invention relates to a continuous method of fermenting wort, said method comprising: —fermenting wort with a biologically active yeast to produce an alcohol containing fermented liquid; —introducing the fermented liquid containing at least 10 g/l of biologically active yeast into a maturation vessel; —separately removing yeast containing sediment and supernatant liquid from the vessel; and —optionally recirculating at least a part of the yeast containing sediment to the wort fermentation; wherein the residence time of the fermented liquid in the maturation vessel exceeds 6 hours. The present method offers the advantage that it combines maturation and yeast separation into one processing step, whereas conventional continuous processes require at least two separate processing steps, one for yeast separation and one for maturation.

Abstract: The present invention relates to a method of producing yeast fermented beverages, which method comprises the following consecutive continuous processing steps: a. introducing wort into a series of one or more propagation vessels in which it is combined with a recirculated stream of yeast-containing residue and in which the yeast is allowed to propagate under aerobic conditions whilst being kept suspended; b. transferring the yeast-containing wort from the propagation vessel into a series of one or more fermentation vessels in which the yeast is kept suspended under anaerobic conditions and is allowed to metabolise carbohydrates present in the wort; c. transferring at least a part of the fermented wort from the series of one or more fermentation vessels to one or more separators to remove a yeast-containing residue; d. recirculating part of the yeast-containing residue to the series of one or more propagation vessels; and e.