A brewing plant, comprising: a hot water storage device, including a high temperature portion and a low temperature portion, at least one high temperature water inlet, at least one high temperature water outlet, at least one low temperature water inlet, at least one low temperature water outlet; a mash container; a lauter tun or a mash filter flow connected with the mash container by a mash conduit; a wort kettle including a lauter wort inlet, a wort outlet, and an exhaust vapor condenser including a low temperature water connection and a high temperature water connection, wherein the lauter wort inlet is directly or indirectly connected through a lauter wort conduit with the lauter tun or the mash filter, wherein the low temperature water outlet of the hot water storage device is connected with the low temperature water connection of the exhaust vapor condenser.

A method for dry hopping a beverage such as young beer includes the steps of removing a portion of the beverage from the fermentation tank, mixing it with hops in a mixing vessel having a rotating paddle, and returning the young beer to the fermentation tank. A system and a mixing device are disclosed that are suitable for use with the method.

A method for dry hopping a beverage such as young beer includes the steps of removing a portion of the beverage from the fermentation tank, mixing it with hops in a mixing vessel having a rotating paddle, and returning the young beer to the fermentation tank. A system and a mixing device are disclosed that are suitable for use with the method.

A mobile terminal includes a wireless communication unit configured to communicate with a beverage-making apparatus; a display unit; an input unit configured to receive a recipe input request for inputting information about a recipe of a beverage for the beverage-making apparatus; and at least one processor. The at least one processor is configured to: in response to the recipe input request, display a recipe input interface for inputting the information about the recipe of the beverage; and based on displaying the recipe input interface, receive recipe information for the beverage through the displayed recipe input interface.

A mobile terminal includes a wireless communication unit configured to communicate with a beverage-making apparatus; a display unit; and at least one processor. The at least one processor is configured to: receive a first request for selecting a first ingredient included in a first ingredient category for making a beverage with the beverage-making apparatus; display at least one recommended second ingredient, among a plurality of second ingredients included in at least one second ingredient category, that is determined based on the selected first ingredient; receive a second request for selecting a second ingredient among the at least one recommended second ingredient that is displayed; and display, through the display unit, beverage recipe information related to a beverage-making recipe that includes the selected first ingredient and the selected second ingredient for making the beverage using the beverage-making apparatus.

An automated or semi-automated beer brewing system may adjust a brewing session based on data collected during the brewing session. The adjustments may attempt to achieve a set of desired taste characteristics, even though a brewing session may then deviate from an intended recipe. A performance model of the brewing system may include taste characteristic effects and operational aspects of an automated brewing system, and may be used to calculate changes to various brewing steps. A control system may analyze various measured parameters to determine deviation from an intended recipe, and may use the performance model to calculate updated brewing steps that may attempt to achieve the desired result. When such measured parameters indicate a malfunction, a brewing session may be paused or terminated.

An automated or semi-automated beer brewing system may adjust a brewing session based on data collected during the brewing session. The adjustments may attempt to achieve a set of desired taste characteristics, even though a brewing session may then deviate from an intended recipe. A performance model of the brewing system may include taste characteristic effects and operational aspects of an automated brewing system, and may be used to calculate changes to various brewing steps. A control system may analyze various measured parameters to determine deviation from an intended recipe, and may use the performance model to calculate updated brewing steps that may attempt to achieve the desired result. When such measured parameters indicate a malfunction, a brewing session may be paused or terminated.

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.

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.

In a process, a portion of a liquid mixture flow is vaporized to produce a vapor and a depleted flow of liquid. The vapor is introduced to a brine which is adapted to exothermically absorb one or more components therefrom, and heat is withdrawn, to produce at least a flow of heat and a flow of brine which is enriched in the one or more components. The heat previously withdrawn is transferred, to drive the vaporization. This transfer can be associated with the change of a working fluid from a gaseous into a liquid gate. In this case, the heat withdrawal involves the change of the working fluid from the liquid to the gaseous state. In the liquid state, the working thud flows only by one or more of gravity, convection and wicking. In the gaseous state, the working fluid flows only by one or more of diffusion and convection.