Provided is a brewing system (10) comprising a brewhouse assembly (12) having a mash tun (14), a kettle (16), a filter (18) and wort chiller (20) arranged in fluid communication for brewing purposes. The brewhouse assembly (12) is configured to operatively produce wort from mash liquor. Wort produced by the brewhouse assembly (12) is generally stored in a transport container (22). The brewing system 10 further includes a plurality of fermentation assemblies (24) each arranged remotely from the brewhouse assembly (12). Each fermentation assembly (24) includes at least one fermenter (26) which is arranged in fluid communication with a plurality of bright beer tanks (28). Each fermenter (26) is operatively suppliable with wort from the transport container (22) and is configured to produce beer from the wort for subsequent storage in a bright beer tank (28). The brewing system (10) also includes a monitoring and control system (30) which comprises a plurality of sensors (32) for sensing brewhouse and fermentation assembly operating characteristics, a plurality of actuators (34) configured to remotely control the brewhouse and fermentation assemblies (12) and (24) to influence these respective operating characteristics, and some manner of remote interface (100) for receiving the sensed operating characteristics and instructing the actuators (34).

The present invention relates to a beer-taste beverage having a malt ratio in materials of 66.6% by mass or less, a protein content greater than 0.31 g/100 ml, and a sugars content of 2.5 g/100 ml or less.

The disclosure is directed at a method and apparatus for producing an alcoholic beverage. In the current disclosure, the method and apparatus include the use of a nanobubble solution, such as nanobubble water, in the production of the alcoholic beverage. A nanobubble solution is produced

Device (V) for obtaining a wort (WO) from a mash (MA) in the beer brewing or beverage industry, at least comprising a receiving unit (AG) for receiving the mash (MA); at least one separating device (T; T1, T2) each having a surface (FA; FA1, FA2); wherein the surface (FA) has a multiplicity of openings (OP); wherein the device (V) is preferably suitable for separating the mash (MA) into the wort (WO) and a residual mash (RM) by means of the surface (FA) of the separating device (T); wherein the surface (FA; FA1, FA2) or a part thereof can be brought into contact with the mash (MA), if the mash (MA) is present in the receiving unit (AG) for separation into the wort (WO) and the residual mash (RM); and wherein, during the operation of the device (V), the surface (FA) is arranged such that it is moved or can be moved or can be rotated relative to the mash (MA), the residual mash (RM) and/or the receiving unit (AG).

Device (V) for obtaining a wort (WO) from a mash (MA) in the beer brewing or beverage industry, at least comprising a receiving unit (AG) for receiving the mash (MA); at least one separating device (T; T1, T2) each having a surface (FA; FA1, FA2); wherein the surface (FA) has a multiplicity of openings (OP); wherein the device (V) is preferably suitable for separating the mash (MA) into the wort (WO) and a residual mash (RM) by means of the surface (FA) of the separating device (T); wherein the surface (FA; FA1, FA2) or a part thereof can be brought into contact with the mash (MA), if the mash (MA) is present in the receiving unit (AG) for separation into the wort (WO) and the residual mash (RM); and wherein, during the operation of the device (V), the surface (FA) is arranged such that it is moved or can be moved or can be rotated relative to the mash (MA), the residual mash (RM) and/or the receiving unit (AG).

The present disclosure discloses a method for screening malt for brewing red beer, and belongs to the field of beer brewing. The method takes different kinds of malt samples as examples, and after whole malt mashing and dilution, mashed wort is diluted with water to a chroma value of 50-80 EBC; and when the red intensity of the mashed wort having a chromatic value of 50-80 EBC is 0.209-0.289, the measured malt can be fermented and brewed into red beer. The method can screen malt for red beer brewing simply and quickly, is of important practical significance for guiding the production of red beer, and lays an important foundation for further brewing red beer with different malt.

Method for mashing of malt and water to produce wort in a single upright tank (12), comprising the steps: feeding of fresh malt via a fresh malt inlet (16) to a lower part of the tank (12); feeding of mash water via a mash water inlet (22) to an upper part of the tank (12); mixing of the fresh malt and the mash water in the tank (12) to produce the wort by conveying malt from a lower part of the tank (12) to an upper part of the tank (12); discharge of used malt through an upper used malt outlet (18); and discharge of wort from the tank (12) through a lower wort outlet (20). The invention also disclose a mash apparatus (10) for production of wort, comprising a tank (12) for holding malt and water, said tank (12) having a lower part (14a) with a lower fresh malt inlet (16) and a lower wort outlet (20), an upper part (14b) with an upper used malt outlet (18) and an upper mash water inlet (22), wherein said tank (12) further comprises an internal conveyer (24) for feeding of malt from the lower part (14a) to the upper part (14b).

A method of preparing a wort with an increased level of free amino nitrogen (FAN) comprising: a) preparing a mash from a grist comprising malt and/or adjunct; and b) adding a M4 mettalloprotease obtainable from Actinobacteria; and wherein the amount of free amino nitrogen (FAN) in the wort is increased as compared to a wort produced in the absence of the M4 metalloprotease.

A method of preparing a wort with an increased level of free amino nitrogen (FAN) comprising: a) preparing a mash from a grist comprising malt and/or adjunct; and b) adding a M4 mettalloprotease obtainable from Actinobacteria; and wherein the amount of free amino nitrogen (FAN) in the wort is increased as compared to a wort produced in the absence of the M4 metalloprotease.

A method for producing a beer or a beer-like beverage with a pure and mild hop aroma having a slight raw hop odor, which includes maintaining a hop-mixed liquid in a tank, which liquid contains a hop and a solvent, at a temperature less than the boiling point of the solvent, wherein at least a part of the hop-mixed liquid is withdrawn from the tank, and the liquid is supplied to an empty portion of the tank, again, to circulate the hop-mixed liquid through the tank. Also disclosed is an apparatus for producing the beer or beer-like beverage.