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.

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: 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: A vessel for steeping grain having a tank (12). A central column (44) is disposed in the center of the tank (12) having transport lines (42) with air lifts (46) on the lower end of the lines for the transporting of grain and steeping fluid from the bottom of the tank to the top of the tank. Air for the air lifts (46) is introduced to the air lifts along line (50). Air is withdrawn from the tank by line 25 and compressed for the line (50) by air compressor (27).

Abstract: An installation for producing wort by means of a cereal cooker and by means of a mash tun, wherein the cereal cooker is connected to a malt adjunct bin via an adjunct prewasher and to a grist bin, and wherein the mash tun is connected to the grist bin via a mash bin connected to a water supply and via a pump. A combination bin is provided to reduce the headroom of such an installation and to save construction expenses, which is formed as an adjunct prewasher and a mash tun.

Abstract: Installation for steeping grains of the type comprising a tank (1) provided with a cylindrical lateral wall (2), with a bottom (3) and with a perforated platform (11) disposed at a certain distance from the bottom (3) and on which the grain rests in a layer of suitable thickness, the upper surface of this layer of grains being able to be levelled by a rotary system with raking arms (6) carrying blades and associated with a first motor (9) capable of rotating them, a second motor (10) being coupled to the system in order to make it vertically movable. This installation comprises removable connection making it possible to connect, mechanically and temporarily, the perforated platform (11) to the system with raking arms (6) and blades or directly to the second motor (10).

Abstract: A consecutive extraction device for extracting an extract of an effective ingredient of malt, malted rice or malted soybean is provided. An extract of the effective ingredient of malt, malted rice or malted soybean in the liquid state and a process for using the extract of the effective ingredient to improve the quality of food are also provided.

Abstract: The invention relates to a wort boiler apparatus comprising a wort boiler vessel and at least one separate heating circuit external of the boiler vessel and including a heat exchanger for heating or boiling the wort, the heat exchanger comprising an arrangement of heat exchanger pipes for passing the wort through the heat exchanger. The object of the invention is to provide a heat exchanger adapted to be adjusted to different evaporation values as required for making different types of beer. To attain this object, the invention provides that the arrangement of heat exchanger pipes includes pipe connections and valves in an arrangement permitting the wort to be passed through the heat exchanger along flowpaths of different lengths.

Abstract: A method of separating trub from hot wort, in which unpurified hot wort is supplied to a settling device and after the settling process purified wort is withdrawn at a level above the bottom of the settling device, and trub is withdrawn at a level at or near the bottom of the settling device. According to the invention, a gravity-induced circulation is created in the settling device by withdrawing heat from one part of the surface of the wort liquid and screening off the other part of the surface against heat loss. A column of liquid topped by said one part is kept separate from a column of liquid topped by the other part throughout its entire height, except for a narrow upper gap and a bottom gap.

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: Wort, heated to boiling in a brew kettle, is continuously withdrawn from the brew kettle and passed through a copper heat exchange coil in an external heat exchanger. Hot combustion gases are discharged at high velocity into direct contact with the heat exchange coil to thereby heat the wort flowing through the coil to a temperature in the range of 220.degree. to 240.degree. F. The heated wort is then returned to the brew kettle and discharged at a location beneath the level of the wort in the kettle. The direct firing of the wort in the copper heat exchange coil provides improved flavor characteristics for the beer.

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 clarifying or clearing vat for the production of worts during the manufacture of beer, including a chopping or breaking open arrangement incorporating a carrying arm which is raisably and lowerably drivable about a central shaft in the clarifying vat. Knives are mounted on the arm for the breaking open or chopping of the brewer's grain. A grain sweeping beam is articulated to the carrying arm and is swingable from a lowered operative position into an elevated or raised inoperative position, whereby the grain sweeping beam is retained in the inoperative position thereof by a latching element which engages into a bolt provided on the carrying arm.

Abstract: Process for the preparation of a sweet wort from a cereal, in which previously mashed cereal flour is mixed with a hydrolyzing substance introducing enzymes to undergo a saccharification treatment. Before mashing, the cereal flour is subjected to a cooking-extrusion at a temperature above 100.degree. C., by passage continuously in a screw-extrusion machine provided with heating means. The amount of water can be limited to that necessary for the bursting of the starch grain. The extruded cereal is then mashed and mixed with the hydrolyzing substance to undergo saccharification, and the latter can then be effected by infusion. The invention is especially applicable to the preparation of beer or of alcoholic beverages by fermentation of the sweet wort obtained.

Abstract: A brew kettle in which the upper portion of the kettle wall includes a manhole and a vent hole and in which a door is pivotally mounted inside the upper wall portion such that, in its closed position, it closes off the manhole. The door is normally open due to the force of its own weight, and a counterweight arm is mounted on the door and extends inside the kettle so as to substantially reduce the force necessary to close the door.

Abstract: Brewing apparatus for batch brewing beer or ale comprises a fermentation vessel 1 in which a fermentable liquor is contained, a float hydrometer 11 and a sensor 12 for monitoring downward displacement of the hydrometer 11 as the specific gravity of the liquor reduces due to fermentation. The sensor 12 includes means for providing a signal in a controller 3 at a desired specific gravity to indicate completion of the required fermentation and the controller 3 is operable to control automatic transfer of the fermented liquor to a maturing vessel 4 and, after a predetermined time interval to a barrel or the like.

Abstract: The invention relates to apparatus for the continuous boiling of wort in which separators (5 and 6) which serve for depressurization and lowering of the temperature of the wort and for separating off the vapor are each combined into one structural unit (8 and 7 respectively) with the appertaining recuperative heat exchangers (2 and 1 respectively). This results in considerable simplification of the apparatus, a reduction in the amount of space required and an increase in the degree of efficiency from the point of view of heat engineering.

Abstract: Continuous pressure boiling of beer wort is carried out in a multistage column having an upright inner wall enclosing a head region near the top of the column, a sump region near the bottom of the column and a wort compartment between the head and sump regions. The wort compartment includes a plurality of superposed, substantially horizontal plates. Each plate is provided with an overflow weir on its upper surface with an opening between the overflow weir and the wall of the column. Regenerative preheated wort is charged onto an upper plate and flows downward from one plate to another over the overflow weirs and through the openings. A heated gaseous medium introduced into the sump region raises through the openings and heats the downward flowing wort to boiling temperature to degas and free the wort from undesirable foreign substances. Vapors from the wort are condensed in the head region and discharged, and the processed wort is discharged from the sump region.

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: An apparatus for mixing particulate material and a liquid comprising an inclined screw barrel with a conveying screw, wherein the screw barrel projects beyond the last screw flight and in this region comprises inlets for streams of liquid.

Abstract: Apparatus for supplying material to a wet-crushing mill comprises a storage container for the material, and a rotary feeder arranged below the storage container and forming a bottom closure for the container. At least one device above the rotary feeder is provided for delivering steeping water to the material, and at least one device for removing steeping water from the material comprises a sieve fixedly arranged below the rotary feeder adjacent to the periphery of the feeder. An after-steeping vessel is arranged below the feeder to receive material therefrom.

Abstract: A method of preparing an extract from hops comprises contacting the hops to be extracted with carbon dioxide in the liquid state to dissolve the matter to be extracted in the liquid carbon dioxide, heating the solution of extract to evaporate carbon dioxide from the solution of extract, compressing and condensing the evaporated carbon dioxide vapor to re-form liquid carbon dioxide, and re-cycling the liquid carbon dioxide to contact the material to be extracted. At least part of the heat evolved from the carbon dioxide vapor after its compression and during its change of state from vapor to liquid carbon dioxide is used to cause the change of state of the liquid carbon dioxide in the solution of the extract to evaporate the carbon dioxide from the solution of the extract.A plant for the preparation of an extract of hops by extraction with liquid carbon dioxide is also disclosed together with modifications of the plant to enhance the recovery of hop oils or to obtain a separate extraction of the hop oils.

Abstract: A method of preparing an extract from a material comprises contacting the material to be extracted with carbon dioxide in the liquid state to dissolve the matter to be extracted in the liquid carbon dioxide, heating the solution of extract to evaporate carbon dioxide from the solution of extract, compressing and condensing the evaporated carbon dioxide vapor to re-form liquid carbon dioxide, and re-cycling the liquid carbon dioxide to contact the material to be extracted. At least part of the heat evolved from the carbon dioxide vapor after its compression and during its change of state from vapor to liquid carbon dioxide is used to cause the change of state of the liquid carbon dioxide in the solution of the extract to evaporate the carbon dioxide from the solution of the extract.

Abstract: Germination of cereal grain in malting is carried out by passing steeped grain to and through a series of six closed spaced discrete vessels in succession. The grain is maintained in each vessel for about a day and in each vessel is subjected to an upward flow of humidified attemperated air. The grain is turned either in a vessel or through transference to the next vessel. Transference from one vessel to the other is carried out by discharging the grain from each vessel along a lower conveyor to an elevator which raises the grain to an upper conveyor that discharges the grain down into the next vessel. Grain leaves the last vessel of the series as green malt and then passes to a malt kiln where it is dried to a desired moisture level.

Abstract: A continuous mashing process for producing wort in the production of beer comprises providing a mash mixture of malt and raw grains; continuously flowing the mash mixture through a mash reactor; and heating the mixture during its flow through the reactor to progressively raise the temperature of the mixture at an almost constant temperature gradient from approximately 30.degree. C at the reactor inlet end to approximately 80.degree. C at the reactor outlet end to thereby form mash. During its flow through the reactor, the mixture is agitated in a controlled manner to effectively prevent overheating thereof and facilitate the extraction and diffusion of the active ingredients in the mixture, and the agitation is carried out so as to prevent back-flow of the mash within the reactor. The mash is then filtered to produce wort.

Abstract: Mash is separated into draff and clarified beer wort using a cylindrical upright vessel having an upper portion with a circumferential wall, a lower portion conically converging toward an apertured support forming the bottom of the vessel, and a suction chamber connected to the vessel bottom having a lower conical portion with an outlet for wort and having a conduit leading from the side for applying a vacuum.