Aspects of the present disclosure relate to an automated brewing system. In examples, a brewing system includes a variety of brewing components (e.g., one or more tanks, pumps, heaters, chillers, and/or sensors) and an associated brewing controller that manages operation of the brewing components. The brewing system may include an operator device that is in communication with the brewing controller and obtains one or more recipes (e.g., from a brewing platform) to be performed by the brewing system, thereby at least partially automatically brewing liquid based on the recipe accordingly. A user device may enable a user to browse recipes of the brewing platform, view the status of the brewing system, and/or control the brewing system, among other examples.

A component of a brewing system is provided, comprising a tank; a rotary arm disposed within the tank; an inlet pipe coupled with the rotary arm; and an outlet pipe coupled with a fluid coupling system of the brew system. Additionally, a brewing system is provided, which comprises: a first and a second tank, and a fluid coupling system between the first and second tank, the first tank including: an inner cylinder and an outer cylinder; a rotary arm; an inlet pipe fluidly coupled with the rotary arm; and an outlet pipe. Further, a method is provided, comprising: receiving water into the first tank; boiling the water; receiving malt into the first tank; mashing the malt to form a mash; transferring the mash out of the first tank; receiving wort into the first tank; boiling the wort within the first tank; and transferring the wort out of the first tank.

A component of a brewing system is provided, comprising a tank; a rotary arm disposed within the tank; an inlet pipe coupled with the rotary arm; and an outlet pipe coupled with a fluid coupling system of the brew system. Additionally, a brewing system is provided, which comprises: a first and a second tank, and a fluid coupling system between the first and second tank, the first tank including: an inner cylinder and an outer cylinder; a rotary arm; an inlet pipe fluidly coupled with the rotary arm; and an outlet pipe. Further, a method is provided, comprising: receiving water into the first tank; boiling the water; receiving malt into the first tank; mashing the malt to form a mash; transferring the mash out of the first tank; receiving wort into the first tank; boiling the wort within the first tank; and transferring the wort out of the first tank.

The invention provides a method of producing a low alcohol beer, comprising the steps of: providing an alcoholic malt beverage; subjecting the alcoholic malt beverage to a de-alcoholization step to produce a low alcohol malt beverage; adding hops to the low alcohol malt beverage in an amount of at least 10 g/hl to produce at least 10 hl of a suspension; keeping the suspension between 1 hour and 20 days at a temperature between −2 and 43° C. to produce a low alcohol beer; and optionally subjecting said low alcohol beer to a filtration step.

This process results in a low alcohol beer which has a surprisingly good taste profile.

Also provided is a low alcohol beer that is obtained by the aforementioned method.

The invention provides a method of producing a low alcohol beer, comprising the steps of: providing an alcoholic malt beverage; subjecting the alcoholic malt beverage to a de-alcoholization step to produce a low alcohol malt beverage; adding hops to the low alcohol malt beverage in an amount of at least 10 g/hl to produce at least 10 hl of a suspension; keeping the suspension between 1 hour and 20 days at a temperature between −2 and 43° C. to produce a low alcohol beer; and optionally subjecting said low alcohol beer to a filtration step.

This process results in a low alcohol beer which has a surprisingly good taste profile.

Also provided is a low alcohol beer that is obtained by the aforementioned method.

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 protease having at least 80% sequence identity to the polypeptide of SEQ ID NO: 1.

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 protease having at least 80% sequence identity to the polypeptide of SEQ ID NO: 1.

A method, and related apparatus, for producing beer from any types of grains includes activating phenomena of controlled hydro-dynamic cavitation during all the steps of the process, from mashing to hopping, and possibly after yeast inoculation. The present method and apparatus provide a number of advantages over traditional techniques, for example, avoiding the pre-crushing of the malts or the grains, thereby increasing the efficiency of saccharification and of starch extraction, and avoiding the boiling at equal efficiency of the hopping. Another advantage is the opportunity of causing the concentration of gluten to fall in the final product simply with controlled hydraulic processes through electromechanics, and of possibly extending fermentation.

The invention relates to methods for preparing a beverage comprising at least 2 g/L β-glucan, wherein said β-glucans have an average molecular weight in the range of 80 to 200 kDa. The methods involve mashing barley kernels comprising at least 10% β-glucans and having a ratio of DP3/DP4 in said β-glucan of at least 3 in the presence of α-amylase and endo-1,3(4)-β-glucanase activity. The beverages have a viscosity providing a good mouth-feel, and at the same time they comprise β-glucans, which are able to aid in lowering LDL cholesterol levels. The beverages are generally stable and can be stored for months at room temperature without a significant decrease in β-glucan content.

The invention relates to methods for preparing a beverage comprising at least 2 g/L β-glucan, wherein said β-glucans have an average molecular weight in the range of 80 to 200 kDa. The methods involve mashing barley kernels comprising at least 10% β-glucans and having a ratio of DP3/DP4 in said β-glucan of at least 3 in the presence of α-amylase and endo-1,3(4)-β-glucanase activity. The beverages have a viscosity providing a good mouth-feel, and at the same time they comprise β-glucans, which are able to aid in lowering LDL cholesterol levels. The beverages are generally stable and can be stored for months at room temperature without a significant decrease in β-glucan content.