The present invention relates to variants having glucoamylase activity with improved properties and to compositions comprising these variants suitable for use for example in the production of a food, beverage (e.g. beer), feed, biochemical, or biofuel. Also disclosed are DNA constructs encoding the variants and methods of producing the glucoamylase variants in host cells. Furthermore, different methods and uses related to glucoamylases according to the invention are disclosed, such as in a brewing process.

The present invention relates to variants having glucoamylase activity with improved properties and to compositions comprising these variants suitable for use for example in the production of a food, beverage (e.g. beer), feed, biochemical, or biofuel. Also disclosed are DNA constructs encoding the variants and methods of producing the glucoamylase variants in host cells. Furthermore, different methods and uses related to glucoamylases according to the invention are disclosed, such as in a brewing process.

A beverage making apparatus includes a fermentation tank assembly including a fermentation tank having an opening formed therein, a fermentation tank cover covering the opening, and a heat exchange element arranged in contact with the fermentation tank. The beverage making apparatus also includes a first channel including a first end that is connected to the fermentation tank assembly; and a second end connected to: a second channel connected to a water tank, and a third channel connected to a dispenser of the beverage making apparatus.

A hop composition can be prepared by admixing wet hops and deaerated water, wherein the water of the hop composition contains less than 500 ppb dissolved oxygen. The resulting hop composition preferably contains 1-30 wt % wet hops and 70-99 wt % added water, wherein the water of the hop composition contains less than 500 ppb dissolved oxygen. A finished beer can be prepared from a hop composition of the invention. Optionally, the hop composition can be frozen before use in preparing a finished beer.

A hop composition can be prepared by admixing wet hops and deaerated water, wherein the water of the hop composition contains less than 500 ppb dissolved oxygen. The resulting hop composition preferably contains 1-30 wt % wet hops and 70-99 wt % added water, wherein the water of the hop composition contains less than 500 ppb dissolved oxygen. A finished beer can be prepared from a hop composition of the invention. Optionally, the hop composition can be frozen before use in preparing a finished beer.

A beverage-making apparatus includes a water supply heater configured to heat water; an ingredient supplier connected to the water supply heater through a water supply channel; a container connected to the ingredient supplier through a first channel; a first valve configured to regulate a flow through the first channel; and a beverage extractor connected to the first channel at a location between the ingredient supplier and the first valve.

A decompression mechanism may include a decompression case having an inlet that receives a beverage and an outlet that discharges the beverage; a decompression inner member including an inner body positioned inside of the decompression case and a guide formed in a spiral shape on an outer circumference of the inner body and in contact with an inner face of the decompression case; and a decompression channel defined between the decompression case and the decompression inner member. The decompression channel may have an input opening in communication with the inlet and an output opening in communication with the outlet, and a cross-sectional area of the decompression channel may increase as the decompression channel extends from the input opening to the output opening.

The present invention relates primarily to craft beer, specifically the creation of a method to create flavorful non-alcoholic and low-alcoholic versions of virtually any style of craft beer. It also relates to craft distilled spirits, primarily craft whiskey. Additionally, it relates to the creation of other non-alcoholic and low-alcoholic versions of other beverages such as wine (including grape or other fruit) or cider, and other craft distilled spirits such as brandy and vodka

An apparatus for brewing and dispensing a beverage comprising a fermentation container for containing and fermenting a beverage, the fermentation container comprising a first outlet, and a collector for collecting waste from the fermentation container, the collector being attachable to and detachable from the fermentation container at the first outlet.

Processes and systems for recovering products from a corn fermentation mash. In one example, a process for recovering products from a corn fermentation mash can include separating ethanol from a fermentation mash to produce a whole stillage. The fermentation mash can be derived from a ground corn product milled from a plurality of corn pieces. The plurality of corn pieces can include whole corn kernels, fragmented corn kernels, size-reduced corn kernels, milled corn kernels, or a mixture thereof. Greater than 25 wt % of the ground corn product can have a particle size of greater than 105 μm and greater than 80 wt % of the ground corn product can have a particle size of 425 μm or less, as measured according to AOAC 965.22-1966. The process can also include separating the whole stillage to produce a fiber rich portion and a filtrate.