Abstract: The present invention relates to a fermenter consisting of a vat provided internally with a diaphragm designed to retain the gas bubbles produced by fermentation and release them when they have reached a large size. The diaphragm consists of a concave surface underneath which the rising bubbles are temporarily collected and continue to rise as soon as they flow out from the diaphragm full of gas. In this way the small bubbles which rise up combine together to form others which are larger and able to create strong currents which continuously remix the floating marc and in this way make it possible to avoid or, at least greatly limit, solidification of the cap, keeping it constantly fluid.

Abstract: A buoyant brewery installation, in particular a small-sized brewery installation mounted on a buoyant body, wherein a water conditioner, brewery apparatus, the tanks for fermentation and storing and other items necessary to produce beer are completely arranged on the buoyant body.

Abstract: An airlock assembly for allowing fermentation gasses to escape from a sealed fermentation vessel and preventing ambient gasses from entering the fermentation vessel and including structure for supporting an activated charcoal filter, or other filter medium, for absorbing organic by-product gasses of the fermentation process.

Abstract: A multi-stage column continuous fermentation system for brewing beer and the like. The system comprises several basic interconnected stages or sections including a discharge stage or section, a feed stage, at least one fermentation stage, a top stage, and a CO.sub.2 discharge column. The discharge section functions in waste and yeast collection and discharge. The feed stage functions as a means of inputting wort from the initial stages of the brewing process. Each fermentation stage functions in fermentation and CO.sub.2 gas bubble collection and discharge. In certain types of brew, this example included, more than one fermentation stage may be needed or desired. Additional fermentation and CO.sub.2 collection takes place along the added vertical space provided by each additional stage. An optional isolation stage or section may be added for certain types of brew where the brew requires cooling during ascension.

Abstract: A cask for storing alcoholic beverage is made of a pre-treated wooden material, such as oak wood, wherein the method of pre-treatment includes soaking the wood in a salt solution and heating or toasting the wood thereafter to produce a color change in the wood. Is has been found that impregnating the wood with salt extracts is beneficial in respect of flavoring and coloring the alcoholic beverage.

Abstract: An apparatus for brewing an alcoholic beverage includes a plurality of wooden barrels including at least one first wooden barrel, at least one second wooden barrel, and at least one third wooden barrel; an enclosed trough; a plurality of first conduits providing flow communication between each of the plurality of wooden barrels and the enclosed trough; an enclosed catch pot in flow communication with the enclosed trough; a plurality of second conduits providing flow communication between the enclosed catch pot and each of the plurality of wooden barrels; and devices, such as valves, for controlling flow between each of the plurality of wooden barrels and the second conduit.

Abstract: The present invention relates to an apparatus for heating up wort during brewing. For a simple and inexpensive force-type circulation of wort during the heating or boiling process preceding the hop adding step, the present invention suggests a connection pipe which is branched off from the casting pipe downstream of the casting pump and terminates again in the vessel underneath the inner boiler for heating wort. Furthermore, there is provided at least one respective shut-off device in the casting pipe and the connection pipe downstream of the casting pump.

Abstract: A method and apparatus for the removal of foam produced in the primary fermentation step of home brewmaking comprises primarily a kraeusen trap including a platform of a diameter slightly less than the inside diameter of a primary fermenter and one or more chimneys to permit the flow of foam from below the platform to the top surface of the platform. The device may also include means for maintaining a space between the perimeter of the platform and the inside surface of the primary fermenter. This space permits foam to flow around the platform to the top surface of the platform, and for beer brought with the foam to settle back into the batch. Each of the one or more chimneys may also include one or more drain holes for the flow of beer into the batch. The space between the platform and the inside diameter of the primary fermented is preferably maintained by a plurality of spacers, which preferably clip onto the perimeter of the platform.

Abstract: A lauter tun comprising a plurality of lauter pipes which are arranged with their openings in the bottom portion of the lauter tun in evenly distributed fashion over the bottom surface, which end in a collecting vessel positioned at a lower level than the bottom of the lauter tun and are led therefrom to a buffer vessel the level of which is controlled and which is connected via a compensating duct to the air chamber of the lauter tun. All of the lauter pipes end in a joint chamber of the collecting vessel which is connected via a single connection duct to the buffer vessel.

Abstract: There is provided a system for brewing beer particularly suited for a brew pub setting. The invention utilizes a cooker to heat water and a pre-blend syrup of ingredients. Once the beer mixture is boiled for a sufficient length of time in the cooker, the mixture is transferred to a brewing vessel. A spiral spray nozzle is used to add water to the brewing vessel in a conical spray pattern which causes the water to be oxygenated once it passes through the spiral spray end of the nozzle. Yeast is added to the brew mixture and oxygenated water in the brewing vessel. The beer mixture is permitted to ferment in the brewing vessel for a sufficient length of time. The fermented beer mixture is transferred to a plurality of kegs, each of which contains a mixture of sugar and gelatin. The sugar and gelatin allow the beer mixture and age and clarify. Once the beer mixture has aged a sufficient time, the beer mixture is dispensed from the kegs.

Abstract: The present invention relates to a koji production system capable of finely adjusting the water content of koji rice grains, comprising arranging a cooling and dehumidifying chamber and heating system 8 by means of a heat-pump process with a freezing cycle arranged in aerated circuit 5, in combination with heater H. In accordance with the present invention, koji can be produced at a large amount or at an extremely small amount, depending on the demand, and additionally, koji of various qualities such as high-quality koji for producing high-grade sake can be produced efficiently.

Abstract: A flat-surfaced steep tank floor has a "U" shaped primary channel which extends diametrically across the floor, and a plurality of "U" shaped secondary channels which extend transversely to and intersect the primary channel. The channels have perforated covers which can be controllably removed to facilitate cleaning. The primary channel slopes downwardly from one side of tank to the opposite side. Each secondary channel slopes downwardly from one side of the tank to the primary channel. The secondary channels are perforated at regular intervals. The tank is aerated via aeration conduits which extend beneath the floor and communicate with the perforations.

Abstract: An infusion apparatus for use with standard wine barrels to impart oak characteristics to a wine includes a permeable sleeve member consisting of one or more sleeve sections, each sleeve section containing a plurality of small oak staves, and terminating in a fastener for attachment to the wine barrel bung. The sleeve member sections are inserted through the bung hole of the wine barrel, and fastened to the bung for attachment. This enables the winemaker to achieve an oak extraction level of a new barrel with one load of the infusion sleeve over a reasonable period of time.

Abstract: The present invention relates to a wort kettle for boiling wort for brewing, the wort kettle comprising a vapor escape pipe and a vapor compressor, wherein vapor can escape to the outside via the vapor escape pipe during heating of the wort kettle and can be diverted by means of a shut-off device via the vapor compressor during boiling. In accordance with the invention, the shut-off device is formed by a water tank which is arranged in the direction of flow of the vapor in the vapor escape pipe behind the branch towards the vapor compressor.

Abstract: The present invention refers to a brewing house system including at least two wort coppers connected to the vapour compression system via copper ventilating pipes. In order to simplify such a brewing house system with respect to the structural expenditure required, the present invention provides the features that two pipe sections of the copper ventilating pipes are connected to a common change-over device, each of said pipe sections leading away from one wort copper and said change-over device connecting one of the two wort coppers to the vapour compression system in accordance with its respective switching position.

Abstract: In known beverage dealcoholizing plants, one disadvantage is that volatile content materials always escape, and the end product consequently lacks aroma materials and/or preserving materials that were previously present. This disadvantage is eliminated in that the volatile content materials, previously lost into the surroundings via the vacuum pump, are fed back again into the beverage. A duct at the exhaust air pipe, connected to the vacuum pump and leading to a gas washer, circulates the volatile content materials back into the beverage.

Abstract: The assembly of the invention includes a pressure vessel having a size to fit in a usual home refrigerator for the domestic fermenting of a fermentable liquid mixture under pressure and under chilled conditions, The pressure vessel defines a closed fermentation chamber for containing a bath having an amount of fermentable liquid mixture effective to provide a pressurized atmosphere above the surface of the bath within the closed fermentation chamber during the fermenting process, A pressure relief valve controls the pressure within the fermentation chamber at a level sufficient to maintain safety conditions during the fermentation process, Pressurized gaseous material is introduced into the pressure vessel to enhance the fermentation process within the chamber. A spigot is part of an output discharge mechanism including a float used to remove fermented beverage from adjacent the surface of the bath to draw beverage from the pressurized vessel while a pressurized atmosphere remains in the vessel.

Abstract: The assembly of the invention includes a pressure vessel having a size to fit in a usual home refrigerator for the domestic fermenting of a fermentable liquid mixture under pressure and under chilled conditions. The pressure vessel defines a closed fermentation chamber for containing a bath having an amount of fermentable liquid mixture effective to provide a pressurized atmosphere above the surface of the bath within the closed fermentation chamber during the fermenting process. A pressure relief valve controls the pressure within the fermentation chamber at a level sufficient to maintain safety conditions during the fermentation process. Pressurized gaseous material is introduced into the pressure vessel upon completion of the fermentation process to maintain pressure in the bath within the chamber.

Abstract: For continuous production of dealcoholized beverages, a substrate consisting of fruit or berry juice, grape juice or beer wort is first preclarified in a microfiltration device (2) and sterilized and then fermented by immobilized microorganisms in the fluid bed process in a tower fermenter (3). Support particles (12), which are kept in suspension in tower fermenter (3) and to which the microorganisms are bonded, guarantee an effective biomass retention. After fermentation in tower fermenter (3), the raw juice is freed of alcohol in a dealcoholization device (24) and then clarified in an ultrafiltration or microfiltration device (27). The process taking place in a continuous product line makes possible an especially economical and productive operation of the unit.

Abstract: A whirlpool for discharging hot dregs from the wort in a beer brewing process. The whirlpool includes a circular receptacle having a diameter which is approximately 2.0 to 3.5 times as large as its liquid level and a base onto the central area of which nozzles are directed for leading the dregs deposited in the area off to the outer marginal area of the base. The whirlpool includes at least two nozzles (12: 36, 37) that are arranged above the base (3;25) such that they are adapted to be rotated about the central longitudinal axis (2; 23) of the receptacle. The plane including the central longitudinal axis (21) of the nozzle may extend at an oblique angle to a perpendicular to the base. In one embodiment, a steam supply tube (1) is secured to the base of the receptacle, the tube being coaxial with the central longitudinal axis of the receptacle. An annular passage (9) is formed on the outer side of the tube, the annular passage communicating with a source of fluid and the nozzles.

Abstract: In the fermentation process, the vapors emitted from the fermentation vat, resulting from fermentation and entrained by the CO.sub.2, are subjected to condensation. This condensation is effectuated fractionally in at least two successive stages (5, 7) operating at temperatures of about -5.degree. C. to -15.degree. C. in the first stage and -15.degree. C. to -50.degree. C. in the second stage. The process is effective to improve the quality and/or the quantity of fermentation product, in particular of wine in the case of grapes fermentation.

Abstract: In the production of wine it is desireable that yeast propagation should remain substantially constant during fermentation and the wine to yeast propagation is normally cyclic. A computer controls functions between limits which are set both for Baume and cell count in a continuous fermenting tank. A Baume sensing means (for example a specific gravity sensing means) and a turbidity sensing means (for example a nephelometer sensor) sense the contents of the continuous fermenting tank. A pump pumps yeast from a yeast propagating tank in response to the requirements of the continuous fermenting tank. A second pump pumps partly fermented wine from the continuous fermenting tank into a buffer tank.

Abstract: A wort cooking or boiling arrangement, which operates with vapor concentration, including a wort cauldron or kettle and with two separate heating circuits which are located externally of the wort cauldron and which are formed by heat exchangers. One of the heat exchangers (live steam heat exchanger) is supplied with live stem for the heating of the worts, and the other heat exchanger (vapor heat exchanger) is supplied with concentrated vapors for the subsequent cooking or boiling of the worts. The two heat exchangers are located in each other within a common external cooker.

Abstract: A process and apparatus are provided for controlling the temperature of various phases in the winemaking process by means of a heat-exchanging fluid circulating in at least one flexible exchanger, the thermoregulating action of which is exerted in a horizontal plane to favor stratification of the temperatures.The apparatus comprises at least one removable heat exchanger consisting of a flexible or semirigid tubular structure made of a neutral material whose density is less than the density of the winemaking juice. The structure is placed in a horizontal plane in the winemaking vat.

Abstract: A supplementary wort removal device in lauter tuns is provided, in order to avoid tight and solidly constructed discharge pipe assemblies with check valves for the wort, and the supplementary wort removal device preferably has a plurality of annularly segmented and vertically movable hollow members with screen walls, and the hollow members are open on the bottom. Preferably, the hollow members have a transverse section in the form of an inverted U or V. Before the pumping of the mash into the lauter tun, the hollow members are simply placed with their open bottoms on the screen and/or perforated floor of the lauter tun. The wort which is being discharged from the draff layer and flowing through the screen walls into the inside chambers of hollow members flows further through the open bottoms of hollow members directly through the screen and/or perforated floor of the lauter tun and into a collection chamber between the screen and/or perforated floor and the tun floor.

Abstract: A process for producing ethanol or fermented beverages such as beer or wine wherein a suitable fermentable substrate (e.g., brewers wort, must) is contacted in a batch process with particles comprised of yeast cells encapsulated or immobilized within an insoluble, porous, semi-permeable matrix material at conditions effective for fermentation and maturation. The process employs means for maintaining efficient contact of substrate and yeast-containing particles.

Abstract: In a light powder granule treating system, a light powdery granule supplying member is connected to a light powdery granule treating member through a supply conduit, and a sensing member is arranged for detecting the light powdery granules being so stagnant within the conduit as to form a massive flow of a thickness which exceeds a predetermined value. When the sensing member detects the stagnant light powdery granules, it generates a detection signal which in turn stops the light powdery granule supplying member from operating.

Abstract: Ethanol and fermented beverages such as beer or wine are produced in a batch process by contacting a fermentable substrate with yeast cells encapsulated within a porous, semi-permeable material. Contacting is carrier out in a vessel containing the substrate and a semi-permeable retaining means submerged in the substrate. Encapsulated yeast cells are maintained below the retaining means and in contact with the substrate during fermentation while being freely movable in a portion of the substrate. The retaining means is permeable to the substrate and is substantially impermeable to the encapsulated yeast cells. Preferably, the matrix encapsulating the yeast cells is an alginate gel.

Abstract: Method and apparatus are disclosed for producing wine by full carbonic maceration in which whole uncrushed grapes are placed in a closable container to a depth that the grapes remain whole, the air within the container is expelled to produce a substantially anaerobic atmosphere in which the grapes undergo intra-cellular fermentation. The containers comprise sealable plastic bags that incorporate a one way valve to allow release but not entry of gases. The container preferably contains solid CO.sub.2 to expel air by vaporization of the solid CO.sub.2.

Abstract: The wine fermentation apparatus is for use with a fermentation vessel to control the fermentation process therein. The apparatus permits the egress of the upper floating layer and carbon dioxide gas from the fermentation vessel, provides for the ingress of a makeup fluid to minimize oxidation of the wine produced, and prevents the entrance of bacteria and air into the fermentation vessel, to avoid a detrimental effect on the anaerobic wine fermentation process proceeding therein. The apparatus is comprised of a stopper for sealingly engaging the upper neck portion of a fermentation vessel. The stopper has a pair of upwardly extending apertures therethrough for sealably receiving an egress conduit and an ingress conduit. At their lower ends, the ingress and egress conduits are in communication with the fermentation vessel. An accumulator container disposed spacially upward of the stopper, is in communication with the upper ends of the egress and ingress conduits.

Abstract: Brewing apparatus which comprises a first vessel including heating means, a second vessel including strainer means, a third vessel, and a valve means and pump arrangement by means of which the three vessels can be coupled as necessary for fluid transfer purposes so that the first vessel can be used firstly as a hot liquor tank to produce hot liquor which is transferred to the third vessel which serves firstly as a hot liquor container, from which in use the hot liquor is transferred to the second vessel wherein it is mashed with malt to produce a wort and which serves firstly as a mash tun, from which the wort is transferred to the first vessel therein to be heated with hops whereby the first vessel serves secondly as a brewing kettle from which the resultant brew is transferred to the third vessel which serves secondly as a fermenting vessel.

Abstract: In discontinuous wort boiling for the manufacture of beer, the energy of the vapor arising from the boiling is used in a heat exchanger for the production of hot water. The heated brewing water is reheated in a second heat exchange process by the energy from the vapor arising from the boiling and, with this reheated brewing water, the refined wort is heated again in another heat exchange process before the boiling, whereby the brewing water which is cooled in this heat exchange process is reheated by the energy from the vapor arising from the boiling. Thus, the energy from the vapor produced during the wort boiling is fed directly back into the wort boiling process.

Abstract: Apparatus for the continuous boiling of wort serving for beer production in a reactor at a temperature increased and a pressure increased during the time of stay in the reactor, which reactor is preceded by a wort preheater heated by wort vapor, and by an outside boiler heated by outside steam, and is followed by at least one expansion stage. The reactor and the at least single expansion stage are followed by at least two evaporation stages, to which wort vapor condensers are connected, to which the wort vapors from their associated evaporation stages are fed, and in which water is heated by the use of the condensate heat, while a wort cooler is connected to the output of the vacuum evaporator.

Abstract: A system and process for relatively quickly applying and evenly distributing accurate amounts of sulfur dioxide to must. The system comprises a sulfur dioxide containment vessel and means for pressurizing the sulfur dioxide in the vessel with an inert gas. Conduit means delivers the sulfur dioxide to a must flow conduit. An inert gas under relatively low pressure is introduced into the conduit for the sulfur dioxide conduit means for ultimate delivery to the must flow conduit. Metering means delivers the precise proportions of sulfur dioxide to the must flow conduit.The process enables the introduction of precise proportions of the sulfur dioxide to the must flow conduit and the introduction of an inert gas under relatively low pressure along with the sulfur dioxide into the must.

Abstract: The means includes a layer which comprises a multiplicity of preferably spherical floating bodies with eccentric centers of gravity and which floats on the surface of the beer wort or the new beer or the beer.As a result of their eccentric center of gravity, the floating bodies maintain a stable floatation position and both the floatation foam which is formed during floatation of the beer wort and also the fermentation foam which is formed during fermentation and post-fermentation of the wort or the new beer are deposited on the floating bodies. In addition, this layer reduces damaging contact of the liquid with the oxygen component in the air space in the wort vessel.

Abstract: Continuous fermentation of solutions such as grape juice with wine yeast is carried out in a tower under sterile conditions. In the process, a tower with an enlarged upper end section is sterilized with steam followed by introducing sterile gas into the tower to maintain a positive pressure of sterilized gas therein, then continuously introducing a fermentable solution into the lower end of the tower, fermenting the solution while introducing a stream of bubbles of sterile gas to agitate the solution, continuously removing fermentation products from the upper end section of the tower, separating yeast from the products and reintroducing the yeast into the lower end of the tower. Before fermentation of the solution, yeast may be cultured under aerobic conditions and when the desired yeast concentration is reached, the solution to be fermented is introduced and fermented under anaerobic conditions.

Abstract: Fermentation of solutions such as grape juice is carried out in an apparatus that permits continuously fermenting under sterile conditions. The apparatus is a closed slender upright hollow tower having connected thereto inlet and outlet means, sterile gas inlet means fitted with membrane filters, sintered candle means to introduce sterile gas, steam inlet means connected via sampling means for sterilizing with steam and pressure regulating means for maintaining excess pressure in the tower.

Abstract: A method of cooling beer, wherein beer contained in a cylindrical fermentation tank of a large capacity and undergoing a fermentation process extending from the beginning of fermentation to the termination of fermentation, is cooled by employing cooling jackets mounted on the external wall surface of the sidewall of the tank and on the bottom of the tank and wherein cooling is more intense at the lower layer of beer in the tank.

Abstract: An apparatus for fermenting liquids is composed of a rear member angularly disposed to the horizontal, two vertical side members attached to the rear member, and a front member angularly disposed to the horizontal attached to the vertical side members and the rear member at its base. The angular disposition between the rear member and the front member is no less than 20.degree. and no more than 140.degree.. The apparatus thus has a small horizontal cross-sectional area at its base and a large horizontal cross-sectional area at its top. An inlet for introducing liquids to be fermented is provided at the base and an outlet for removing fermented liquid is provided at the top of the apparatus. A top member may also be included. The inlet cooperates with the rear member, the two vertical side member, and the front member to create within the fermenting liquid two turbulent zones and a non-turbulent zone.

Abstract: Apparatus for the production of mash comprising a walled housing having at its lower end a walled chamber for the reception of brewing malt and water. Wet malt is introduced to the chamber via crushing rollers and water is introduced to the chamber over substantially its entire periphery by means of guides which deliver the water in a coherent film onto the surface of mash in the chamber.

Abstract: A digester tank assembly for use in digester systems for anaerobic digestion of waste water sludge comprising a tank having a fixed exterior cover, and a diaphragm member mounted in the tank dividing the tank into upper and lower compartments, said diaphragm member being positioned above the normal sludge level and being movable relative to the sludge level to provide for regulation of gas pressure on the interior of the digestion tank and to allow for substantial variations in gas storage volume at generally uniform pressures. The diaphragm member is connected to a sliding stack that is guided with respect to the fixed cover so that the stack will be allowed to move with the diaphragm as the diaphragm position varies in accordance with the gas storage volume. The diaphragm carries a flowable ballast material that will shift as the diaphragm raises and lowers and which can be varied in volume to maintain the desired pressure on the inside of the digester tank.

Abstract: A method of obtaining lupulin-rich products from hops, which comprises: subjecting frozen hop cones to coarse crushing by a first crusher equipped with a screen having width of openings in the range of 6 - 15 mm and sieving fragments of crushed hops passing therethrough to obtain a first lot of lupulin-rich product as accumulated beneath the sieve; and then subjecting the portion which passed over the screen of the sieve to recrushing by a second crusher equipped with a screen having narrower openings than that of the first crusher, to wit, a screen having width of openings in the range of 3 - 6 mm, and sieving fragments of recrushed hops passing therethrough to obtain a second lot of lupulin-rich product as accumulated beneath the sieve.

Abstract: The production of fermented alcoholic beverages in large volumes such as wine is accelerated by a process of introducing a fermentable mixture into a large volume batch container so that a portion of the container volume remains unfilled, substantially evacuating the unfilled volume of the container to produce an anaerobic environment within the container, introducing an outside source of fermentation gas into the unfilled volume of the container while maintaining the anaerobic environment, allowing fermentation to proceed and increase gaseous pressure, periodically reducing the gaseous pressure to a lower pressure limit when a pressure upper limit is reached, continuing periodic pressure reduction until primary fermentation is complete, and allowing aging to occur under controlled pressure of fermentation gas until aging is complete as indicated by a certain drop in pressure or by chemical analysis.

Abstract: Production of fermented liquids such as beer is continuously carried out under sterile conditions by flash sterilizing a mixture of wort and bitter substances by direct steam injection, boiling the mixture to complete transformation of bitter substances incorporated in the wort, decanting a precipitate formed in the wort under aeration of the wort by sterile air or oxygen, fermenting the wort by bringing the wort under sterile conditions into contact with yeast immobilized on an inert support, storing the fermented wort in the presence of yeast under sterile conditions and passing the fermented wort under sterile conditions into contact with a protease fixed on a support.

Abstract: In a continuous-flow wine-making apparatus comprising an external tower to which the grape juice to be transformed into wine is admitted and an internal concentric tower from which the manufactured wine is withdrawn, the internal tower is divided by an inclined bottom into two separate superimposed rooms, the wine is withdrawn from an intermediate place of the upper room and the solid refuse from the lowermost portion of this room, and a temperature-regulating fluid flows through the lower room.

Abstract: An apparatus is provided for processing and drying vinasse, produced from fermented mash. The mash is crushed, distilled and the resulting vinasse is fractionated in a decanter where the clear liquid is then passed into a three-phase downdraft vaporizer to thicken the liquid. The resulting liquid is then recombined with the solids in a cross-winged mixer where it is then dried.

Abstract: This invention relates to apparatus for fermenting liquid particularly on a domestic scale, the apparatus comprising a first and a second chamber, the said first chamber having a support for yeast, a closable inlet for charging said first chamber with liquid to be fermented and a gas outlet to which is attached a valve the first said chamber being connected in series with the second said chamber for liquid flow, the second said chamber having a closable outlet for liquid and a gas outlet to which is attached a valve.