Abstract: A beverage maker according to an embodiment of the present disclosure may comprise: a base; a fermentation module which comprises a fermenter module having an opening part, and a fermentation lid for opening and closing the opening part, and which is disposed on the upper side of the base; a passage module connected to the fermentation module and comprising at least one passage and at least one valve; and a main frame disposed on the upper side of the base and having at least a part of the passage module mounted thereto.

Abstract: A beer making system may use direct steam injection during wort manufacturing. Steam may be added directly to the wort, and may be part of a recirculating mash system. The steam may be the primary mechanism for adding heat to the system, and may eliminate many problems that often occur when using conventional heating systems. A water reservoir may feed a stream generator, which may inject steam into wort during mashing or boiling steps. A controller may monitor temperature and other parameters, and may calculate the dilution of wort based on the water added through the steam injection and allow a brewing system to compensate for said dilution and still produce desired results.

Abstract: A device for high pressure spray and counter-current precipitation extraction of herbal medicine is disclosed. A method for extracting herbal medicine using the device is also disclosed.

Abstract: A beer making device may have removable reservoirs through which brewing ingredients may be added. The removable reservoir may include a grain steeping reservoir and one or more adjunct or hops steeping reservoirs. A removable tub may contain the various reservoirs, and some or all of the various ingredient reservoirs may be removable from the reservoir tub. For example, a set of hops reservoirs may be manufactured as a single joined unit, and may be removable from the reservoir tub. The removable reservoirs may include a check valve which may shut off flow when the reservoir may be removed or dislodged, thereby minimizing leakage, and a beer making device may further sense such a situation and cause operations to cease.

Abstract: A fermenter is provided that heats and ferments a beverage feed material, such as grain and water, and a mashing device having a porous and permeable bottom to be positioned in the fermenter during heating to form an intermediate beverage feed material, such as a wort.

Abstract: A device for steeping barley having a container for containing the barley to be steeped. The container has a floor and the floor has passageways for flowing at least one of steeping water and gases through the passageways. The device further includes a water line system under the floor directly connected to the passageways.

Abstract: A device for brewing beer, particularly a wort pan (1), with a container body (2) to receive a wort reservoir (3) is described. The device contains an internal boiler (4) arranged in the container body (2), which is provided with a heat exchanger (5) and a guiding screen (8). Furthermore a wort forced flow (10) provided with a pump is also provided, which runs through the boiler (4). In order to increase the efficiency of the device, the wort forced flow (10) has a thin-layer distributor (17) for the wort, which contains a pipe subsection (11b) connected with the pump, which subsection leads above the guiding screen (8) via an outlet opening (13) with reduced outlet cross-section into the container body (2). Furthermore, above the outlet opening (13), a flow-guiding baffle surface (15) is provided, at which the flow arrives from below, to deflect the liquid towards the wort reservoir (3).

Abstract: A beer making system may use a detachable vessel to contain liquid during the mashing and boiling steps, and may also be used during the fermentation steps of beer making. The beer making system may recirculate liquid through the vessel, then select between several flow paths during the beer making process. A removable reservoir system having a grain reservoir and several hops or adjunct reservoirs may be selected as a flow path, as well as a bypass flow path. A programmable controller may cause liquid to recirculate through a heater and one of the various flow paths, the sequence, timing, and temperature profile of which are defined in a recipe for a particular beer.

Abstract: Systems and methods for separating an alcohol, and in particular butanol, from a fermented feed and concentrating thin stillage into syrup includes operation of one or more alcohol recovery distillation columns using the heat supplied by steam generated from concentration of the thin stillage in a multi-train, multi-effect evaporation system.

Abstract: A facility for introducing hop into a tank has a hop receiving tank that can be hermetically sealed and has an outflow and an inert gas supply at its bottom. The facility furthermore has a mixing apparatus that has two inlet pipes on its inflow side and an outlet pipe on the outflow side. This facility is adapted to a method for introducing hop into a tank, in which hop is put into a hop receiving container, air is expelled from the hop receiving container by inert gas and the hop with beer or “young beer” is supplied to the mixing apparatus.

Abstract: A brewing vessel (250) is provided for processing a brewing composition made up of a number of ingredients. The vessel (250) has a base (252) and contains at least one fluid processor (10) which, in use, lies below the surface level of the composition within the vessel (250). The at least one processor (10) comprises a substantially straight passage (14) having a passage inlet (16) adapted to receive the composition from within the vessel (250), and a passage outlet (18) adapted to dispatch the composition back into the vessel (250). The cross sectional area of the passage (14) does not reduce below the cross sectional area of the passage inlet (16).

Abstract: The present invention provides a brewing system that includes a cooking vessel configured to heat a fluid in the cooking vessel; a grain container having a false bottom, wherein the grain container is configured to hold a grain bed, wherein the grain container includes a plurality of sieves that are configured to separate the grain bed into a plurality of grain layers, and wherein the grain container is configured to be placed within the cooking vessel; and a fluid-circulation system configured to transfer fluid heated by the cooking vessel into the grain container such that the transferred fluid contacts a top surface of the grain bed, filters through the grain bed and the plurality of sieves, and enters the cooking vessel, and wherein the fluid-circulation system is further configured to re-circulate the fluid that exits the cooking vessel via a drain back to the top surface of the grain bed.

Abstract: An apparatus 110 for increasing extracts 100E taken from cellular plant tissue 100 has a preparation container 114 for holding the cellular plant tissue 100, the container 114 having an inlet or opening 112 to receive a fluid 101 to wet the cellular plant tissue 100 and take extracts 100E from the cellular plant tissue 100 to create a fluid with extracts mixture 101E, and an outlet to pass the fluid with extracts mixture, a lower portion of the container is a holding vessel 111 to receive the fluid with extracts 101E; and an acoustic shock wave device 43 for transmitting shock waves 200 to the wet cellular plant tissue 100 to enhance release of extracts 100E into the fluid 101.

Abstract: There has always been an energy cost to the heating associated with brewing either fermented or unfermented beverages. A novel method brewing is described in an effort to reduce or eliminate this energy cost by using the free and renewable source of energy: solar power. Included in this method is solar energy produced wort, solar roasted grains and roasted hops. Also described is a novel fermentation product, specifically a beer product. Also presented is a system that provides an environmentally sound inexpensive source of heat for wort production, roasting grains and roasting hops. This system creates roasted grains, roasted hops and worts that are different from those created by other known heating methods. Described is a method of brewing that is a combination of wort production, grain roasting and roasted hops using solar power.

Abstract: A method for processing a crushed vegetal material, which has a solid part and liquid part and is placed inside a container, includes increasing the gas pressure inside the container so that the gas dissolves or diffuses in the liquid part; and decreasing the gas pressure inside the container.

Abstract: The present subject matter relates to systems and methods for automated, whole grain brewing. In one configuration, such a system can include a base, a boil kettle positioned on the base, a first heating element in communication with the boil kettle and configured to selectively heat fluid contained in the boil kettle, and a mash tun positioned on the base, the mash tun configured to receive one or more solid or fluid materials therein. A pumping system positioned at least partially within the base can be connected to the boil kettle and the mash tun, the pumping system being operable to selectively pass fluid into, out of, and among the boil kettle and the mash tun. In addition, a control system can be positioned at least partially within the base and configured to selectively control the first heating element and the pumping system.

Abstract: A whirlpool with an inner chamber for hot break separation by means of the whirlpool effect. In order to remove undesired volatile substances from the wort in a simple manner, the whirlpool comprises an integrated stripper, which has an outer chamber arranged around the inner chamber, for evaporating undesired volatile substances from the wort that has been transferred from the inner chamber.

Abstract: A method and apparatus for dry hopping a beverage contained in a fermentation tank can include providing a hops vessel defining an interior space. The method can include adding hops to the interior space of the hops vessel, sealing the interior space of the hops vessel from ambient atmosphere, and propelling at least a portion of the hops from the interior space of the hops vessel into a supply hose, closing an exit port valve, and opening a bypass valve which is in fluid communication with a top portion of the hops vessel and the supply hose thereby propelling hops remaining in the supply hose into the fermentation tank.

Abstract: An improved system for filtering particulate matter from a liquid in a brewing pot. The improvement includes a filter assembly positioned about a drain tube. The filter assembly has a screen member surrounded by a shield member. The shield member is positioned between the drain tube and the particulate matter separated from the liquid. The bulk of the liquid, located in a top portion of a reservoir bypasses the screen member and drains through a drain reservoir and the drain tube. After removing the shield member, the remainder of the liquid drains through the screen member or filter and into the drain reservoir preventing the particulate matter from being carried through to a fermentor.

Abstract: A stripping method and a device for removing undesired flavoring substances from wort, including introducing the wort into a stripping container and producing a film that flows downward, blowing stripping gas into the stripping container in such a way that a stripping gas flow is produced, and discharging the wort.

Abstract: A device and method for recovering energy from a hot medium, in particular from hot wort or hot mash for a beer brewery, including a first heat exchanger device for a heat transfer medium that is arranged in particular downstream of a device for heating, boiling or keeping wort or mash warm and is designed such that the heat transfer medium can be heated while cooling preferably wort or mash, wherein at least one heat consumer of the brewery is heated with the heat transfer medium. The heat transfer medium cooled down during heating the heat consumer can be recirculated to the first heat exchanger device in the circuit.

Abstract: A facility for introducing hop into a tank has a hop receiving tank that can be hermetically sealed and has an outflow and an inert gas supply at its bottom. The facility furthermore has a mixing apparatus that has two inlet pipes on its inflow side and an outlet pipe on the outflow side. This facility is adapted to a method for introducing hop into a tank, in which hop is put into a hop receiving container, air is expelled from the hop receiving container by means of inert gas and the hop with beer or “young beer” is supplied to the mixing apparatus.

Abstract: A wort copper and a method of boiling wort, with the wort copper having an external boiler arranged outside of the wort copper, which cyclically heats wort from the wort copper, wherein the heated wort is re-supplied to the wort copper, and comprises an infeed tube and a rising pipe, through which wort heated by the external boiler rises upwards in the wort copper, as well as at least one intake opening is provided in the rising line for sucking in wort from a wort reservoir of the wort copper, wherein the cross-sectional surface of the rising pipe enlarges at least section-wise towards the upper end of the rising pipe.

Abstract: An apparatus and a method for stripping wort, with the apparatus including a receptacle that has a wort inlet and a wort outlet, and a heater on the side wall of the receptacle as well as a distributor device which applies the wort to the heating surface of the heater, such that the wort runs down the heating surface as a film.

Abstract: Equipment for yeast rehydration, in particular in dry, moist or in liquid dispersion form, which comprises a containment tank (2) closed by a cover (70) intended to receive a measured dose of yeasts to be rehydrated; first and second supply means (3, 4) adapted to respectively insert a rehydration liquid and nutritive substances in the tank (2); a circulation duct (14) placed in connection between at least one outlet opening (15) and at least one return opening (16, 16?) of the containment tank (2), intercepted by pumping means (17) for making the fluid mixture flow between the openings (14, 16). The equipment comprises means for insufflating air (32) inside the tank (2) susceptible for creating an over-pressure of a value that is regulated through suitable vent means (18).

Abstract: A system for filtering spent grains from unfermented beer is disclosed. The system has a pot assembly having a stock pot wall, lid, drain tube and outlet valve. A louvered false bottom is positioned in the pot assembly and forms an opening between the false bottom and the stock pot wall. The louvered false bottom has a plurality of raised louvers spaced over the false bottom. Each of the louvers has a top surface, a bottom surface, a leg and a slot. The slot can be made larger or smaller according to the grain crush size.

Abstract: A mash/lauter tun and method of converting grains to wort. The mash/lauter tun comprises a container with a double false bottom filter having two perforated plates disposed parallel with a space therebetween for receiving filtration media. The container further comprises thermometers extending to near the center of the tun and a rotating heat exchanger. In use, mash is loaded into the container and heated via the rotating heat exchanger by passing hot fluid through the rotating heat exchanger. The mash is then sparged by increasing pressure in the rotating heat exchanger above a threshold pressure via closure an outlet valve of the heat exchanger. The wort then passes through the double false bottom filter and is subsequently transferred to a brew kettle for boiling.

Abstract: The aim of the invention is firstly to dry the wort necessary for beer production and subsequently to re-dissolve the above for the further processing, in particular, the fermentation. According to the invention, the application of fluid bed technology is particularly suitable for the production of dried wort, in particular fluid-bed drying and fluid-bed coating. The advantage of said method for the production of granulates is that no loss of quality in the wort occurs during suitable temperature changes during the drying. The granulate can thus be coated with one or several further coatings, in particular with further flavourings. Above all flavourings can be encapsulated within the dried wort, such that the above is not lost on storage and possible transport.

Abstract: A process for obtaining a minimum concentration of 20.10?6 kg/L of iso-?-acids in a liquid composition, said process being characterized by mixing in water: a natural source of ?-acids; and at least one metal oxide.

Abstract: A beer-brewing method, and an apparatus implementing the method, where vapors escaping from the wort during a boiling phase are passed, on the steam side, to a rectifying column connected to a wort boiler and the vapors are rectified, at least one flavor-containing distillate being recovered from the vapors and being fed to the wort following the boiling phase.

Abstract: In order to permit continuous wort boiling during beverage brewing operations, wort is conducted over a plurality of substantially conically tapering heating surfaces arranged one above another in the manner of a cascade.

Abstract: A method for continuously producing wort as well as a method for carrying out said method, wherein order to optimize process times and avoid energy peaks, at least one of the processes for producing wort is continuously carried out at a substantially constant output.

Abstract: A method for boiling wort used in the production of beer the wort is boiled in a wort copper in which an inner boiler comprising a superimposed thin-film distributor is disposed. After boiling and after removal of the sludge in a whirlpool, the wort is again placed on the thin-film distributor for evaporation so that the wort copper simultaneously works as an evaporator.

Abstract: The invention relates to a spent grain bunker and a purifying process, wherein the spent grain bunker comprises a housing and a delivery device located in a lower region of the housing, delivering the spent grain out of the spent grain bunker. In order to enable a greater brew cycle and heavily dewater the spent grain, which also can shorten the purifying time, at least one part of the housing is designed as a strainer surface in the lower region of the housing of the spent grain bunker. Thus, when draining the last sparge or drawing the final wort from the purifying tub, the spent grain can be removed into a spent grain bunker, and the remaining fluid can be extracted from the spent grain by a strainer surface in the spent grain bunker.

Abstract: A commercial multiple barrel beer brewing apparatus includes a brew kettle at a first location; a hopped wort holding vessel; a chiller for chilling the hopped wort stored in the holding vessel to a temperature range of approximately 29° F. to 40° F.; a transportation vessel on a vehicle to transport chilled hopped wort to a brew pub; a first conduit between the chilled hopped wort holding vessel and the transportation vessel; a fermentation vessel located a brew pub; and a second conduit between the transportation vessel and the fermentation vessel.

Abstract: A device for brewing beer, particularly a wort pan (1), with a container body (2) to receive a wort reservoir (3), the device containing an internal boiler (4) arranged in the container body (2), which is provided with a heat exchanger (5) and a guiding screen (8). A wort forced flow (10) provided with a pump is also provided, which runs through the boiler (4). In order to increase the efficiency of the device, the wort forced flow (10) has a thin-layer distributor (17) for the wort, which contains a pipe subsection (11b) connected with the pump, which subsection leads above the guiding screen (8) via an outlet opening (13) with reduced outlet cross-section into the container body (2). Above the outlet opening (13), a flow-guiding baffle surface (15) is provided, at which the flow arrives from below, to deflect the liquid towards the wort reservoir (3).

Abstract: The invention relates to a grains-removing device for a lauter tun on which at least one grains-removing member is provided which can be adjusted between a raised neutral position and a lowered grains-removing position, wherein the spent grains can be conveyed out of the lauter tun by rotationally driving the grains-removing member arranged in the grains-removing position, and wherein on the grains-removing device, at least one position sensor (01) is provided, by means of which the position of the grains-removing member can be detected in at least one position, wherein the position sensor (01) interacts with a transmitter unit, wherein the sensor data of the position sensor (01) for the description of the position of the grains-removing member can be transmitted in a wireless manner from the transmitter unit to a stationary mounted receiver unit and transferred from the receiver unit to a control unit, and wherein for the supply of electrical energy to the transmitter unit, an electro-mechanical generator un

Abstract: A whirlpool with an inner chamber for hot break separation by means of the whirlpool effect. In order to remove undesired volatile substances from the wort in a simple manner, the whirlpool comprises an integrated stripper, which has an outer chamber arranged around the inner chamber, for evaporating undesired volatile substances from the wort that has been transferred from the inner chamber.

Abstract: A wort copper and a method of boiling wort, with the wort copper having an external boiler arranged outside of the wort copper, which cyclically heats wort from the wort copper, wherein the heated wort is re-supplied to the wort copper, and comprises an infeed tube and a rising pipe, through which wort heated by the external boiler rises upwards in the wort copper, as well as at least one intake opening is provided in the rising line for sucking in wort from a wort reservoir of the wort copper, wherein the cross-sectional surface of the rising pipe enlarges at least section-wise towards the upper end of the rising pipe.

Abstract: A brewery plant with at least one mash container, a lauter tun, a wort pan and a water housing, wherein at least part of the thermal energy requirement of the brewery is covered with solar collectors, and the solar collectors directly or indirectly heat a fluid. Also, a brewing method where the thermal energy requirement for at least of a part of the brewing process stages is at least partially covered with a fluid heated directly or indirectly by solar collectors.

Abstract: Equipment for yeast rehydration, in particular in dry, moist or in liquid dispersion form, which comprises a containment tank (2) closed by a cover (70) intended to receive a measured dose of yeasts to be rehydrated; first and second supply means (3, 4) adapted to respectively insert a rehydration liquid and nutritive substances in the tank (2); a circulation duct (14) placed in connection between at least one outlet opening (15) and at least one return opening (16, 16?) of the containment tank (2), intercepted by pumping means (17) for making the fluid mixture flow between the openings (14, 16). The equipment comprises means for insufflating air (32) inside the tank (2) susceptible for creating an over-pressure of a value that is regulated through suitable vent means (18).

Abstract: An apparatus 110 for increasing extracts 100E taken from cellular plant tissue 100 has a preparation container 114 for holding the cellular plant tissue 100, the container 114 having an inlet or opening 112 to receive a fluid 101 to wet the cellular plant tissue 100 and take extracts 100E from the cellular plant tissue 100 to create a fluid with extracts mixture 101E, and an outlet to pass the fluid with extracts mixture, a lower portion of the container is a holding vessel 111 to receive the fluid with extracts 101E; and an acoustic shock wave device 43 for transmitting shock waves 200 to the wet cellular plant tissue 100 to enhance release of extracts 100E into the fluid 101.

Abstract: A premasher (1, 100) for beer brewing processes, having a downpipe (2) for a stream of grist and an inlet opening (9) for mash water which opens into the downpipe (2). In order to improve the mixing degree of mash water and grist, the inlet opening (9) has associated therewith a turbulence-generating flow guide means (15, 25).

Abstract: A draught beverage (170) which may be alcoholic or non-alcoholic, for example a lager or cider in an open-topped drinking vessel or glass (172). The beverage comprises a water content and dissolved gas content. The draught beverage is dispensed from a font at a cooled temperature below the freezing point of water at ambient atmospheric pressure. The dispense temperature may be in the range of ?1° C. to ?12° C. The beverage in the glass may or may not be subjected to external excitement energy, for example ultra-sound, to encourage formation of nucleation sites in the beverage. Either way dissolved gas bubbles out of the beverage causing occurrence of nucleation sites at which ice (188A, 188B) from the water content forms. At least in part the ice has a slushy character. A head (174) also forms on the dispensed draught beverage and below the head the ice (188A, 188B) locates and develops downwards into the beverage.

Abstract: A system for filtering spent grains from unfermented beer is disclosed. The system has a pot assembly having a stock pot wall, lid, drain tube and outlet valve. A louvered false bottom is positioned in the pot assembly and forms an opening between the false bottom and the stock pot wall. The louvered false bottom has a plurality of raised louvers spaced over the false bottom. Each of the louvers has a top surface, a bottom surface, a leg and a slot. The slot can be made larger or smaller according to the grain crush size.

Abstract: A vessel and a method for thermally treating wort in beer brewing, wherein a wort guiding screen or cone is placed inside the vessel and a feed pipe ending above the wort guiding screen or cone is used to discharge wort from above onto the wort guiding screen or cone. The wort boiling method has the wort discharged onto an inclined, heated guiding surface from which it flows down and spreads into a sheet and is thereby heated.

Abstract: The invention relates to the food industry. In order to reduce sales expenses and preserve the taste of beer, the inventive device is provided by i-number communication units, necessary for operational connection and disconnection of i-number units for after-fermentation, and each of i-number units for after-fermentation is embodied in such a way so that it is transportable, thermally insulated, hermetic, protected from deposited yeast mixing with non-filtrated beer while transportation and can be connected to a cooling system, arranged at a point of sale and/or dispense.

Abstract: Iso-&agr;-acids and reduced iso-&agr;-acids in their free acids states are converted into mobile resins by the addition of concentrated solutions of alkali metal hydroxides. The products may be used in brewing for the bittering of beer and are most effectively used in an apparatus that automatically blends the product with water and injects the resultant, aqueous solution into beer.

Abstract: A device for eliminating unwanted volatile components from beer wort comprises a column (1) comprising:

Abstract: Novel foam proteins, monoclonal antibodies specifically recognizing said proteins, a method for determining foam protein contents in beer samples by an immunoassay using said monoclonal antibodies, a method for determining head retention and head retention stability of beer, as well as a method for evaluating raw materials of beer and stabilizers for beer are disclosed. The novel foam proteins crucial for head retention of beer have molecular weights of about 40000 to about 48000 as determined by Western blot analysis.