A process for preparing a cereal-based beverage, the method comprising: —providing malt or unmalted cereal grains; ˜mashing said malt or unmalted cereal grains to solubalize fermentable sugars therein the mashing comprising: —a first step wherein the malt or unmalted cereal grains are exposed to protease activity and optionally glucanase activity, the first step being carried out in a temperature interval A; —a subsequent second step wherein the malt or unmalted cereal grains are exposed to beta-amylase and alfa-amylase activity carried out in a temperature interval inhibiting the protease activity of the first step; —filtering the mashed malt or unmalted cereal grains to obtain a wort; —fermenting said wort to obtain the malt-based beverage; wherein the process comprises the addition of malt rootlets to the wort, characterised in that said malt rootlets are added to the malt or unmalted cereal grains during the second step of the mashing process at which protease activity is inhibited.

A corn-to-ethanol production process is disclosed. The process includes the steps of dry-milling corn kernels to form a corn flour; combining the corn flour with water to form a mash; extracting corn oil from the mash; fermenting the mash thereby producing beer and carbon dioxide; distilling the beer to produce ethanol and whole stillage; and processing the whole stillage to produce wet distiller's grains with solubles (WDGS) and/or dried distiller's grains with solubles (DDGS). The step of extracting corn oil from the mash includes the sub steps of: optionally wet-milling the mash; separating the mash to produce a light phase and a heavy phase; adding an alkanesulfonic acid to the light phase; extracting corn oil from the light phase; and combining the light phase having the corn oil extracted therefrom with the heavy phase to reform the mash.

A corn-to-ethanol production process is disclosed. The process includes the steps of dry-milling corn kernels to form a corn flour; combining the corn flour with water to form a mash; extracting corn oil from the mash; fermenting the mash thereby producing beer and carbon dioxide; distilling the beer to produce ethanol and whole stillage; and processing the whole stillage to produce wet distiller's grains with solubles (WDGS) and/or dried distiller's grains with solubles (DDGS). The step of extracting corn oil from the mash includes the sub steps of: optionally wet-milling the mash; separating the mash to produce a light phase and a heavy phase; adding an alkanesulfonic acid to the light phase; extracting corn oil from the light phase; and combining the light phase having the corn oil extracted therefrom with the heavy phase to reform the mash.

Herein are described processes for the preparation of a cannabinoid adjunct. The process includes contacting a first plant matter having a first cannabinoid to terpene (C/T) ratio with a solvent at a temperature below about 0° C. for at least 1 hour producing a first solvent fraction. The first solvent fraction is separated from the first plant matter and fractionated providing a second solvent fraction, a terpene fraction and a solvent-free cannabinoid fraction. The cannabinoid fraction has a second C/T ratio that is greater than or equal to the first C/T ratio. The cannabinoid fraction can be combined with a soluble fiber thereby producing the cannabinoid adjunct. The cannabinoid adjunct is suitable for use in edible products.

The present invention relates to methods for preparing cereal-based beverages. The present invention provides, for example, methods for steeping and germination of cereal grain under continuous aeration. Particularly, the present invention provides methods for heating the germinated cereal grains prior to wet milling of germinated cereal grains and direct transfer of the germinated grain, without drying, to the brewery for further processing. Compared to current methods the methods of the present invention significantly reduce water consumption, energy consumption and transport need.

The present invention relates to methods for preparing cereal-based beverages. The present invention provides, for example, methods for steeping and germination of cereal grain under continuous aeration. Particularly, the present invention provides methods for heating the germinated cereal grains prior to wet milling of germinated cereal grains and direct transfer of the germinated grain, without drying, to the brewery for further processing. Compared to current methods the methods of the present invention significantly reduce water consumption, energy consumption and transport need.

A compact beer brewing system (1) has vessels (2, 3) configured to perform mashing, lautering and boiling brewing stages applicable in small scale craft brewing operations. The compact and cost efficient brewing system easily, precisely and repeatably controls and improves critical brew processes involved in brewing and serving by including a bottom vessel (2) having an inner tun (28) configured to perform mashing and boiling stages, a top vessel (3) positioned above the bottom vessel (2) in fluid communication with the tun (28) and configured to perform lautering stage, and a pump (51) for moving fluid from the tun (28) to the top vessel (3). Preferably at least the bottom tun (28) and/or the top vessel (3) is/are substantially cylindrical, the diameter of the top vessel (3) is smaller than the diameter of the bottom tun (28) and the top vessel (3) is placed eccentrically over the bottom tun (28).

A compact beer brewing system (1) has vessels (2, 3) configured to perform mashing, lautering and boiling brewing stages applicable in small scale craft brewing operations. The compact and cost efficient brewing system easily, precisely and repeatably controls and improves critical brew processes involved in brewing and serving by including a bottom vessel (2) having an inner tun (28) configured to perform mashing and boiling stages, a top vessel (3) positioned above the bottom vessel (2) in fluid communication with the tun (28) and configured to perform lautering stage, and a pump (51) for moving fluid from the tun (28) to the top vessel (3). Preferably at least the bottom tun (28) and/or the top vessel (3) is/are substantially cylindrical, the diameter of the top vessel (3) is smaller than the diameter of the bottom tun (28) and the top vessel (3) is placed eccentrically over the bottom tun (28).

The present invention provides a process for treating a wort composition in a kettle, said method providing a significant energy saving compared to existing wort treatment processes. In particular, the process includes a hot-hold step for the wort, followed by gas sparging at elevated temperatures.

The present invention relates to method for production of brewer's wort comprising adding to a mash, a particular glucoamylase. The glucoamylase is obtained from Penicillium oxalicum. Further, the invention relates to use of a particular glucoamylase for production of brewer's wort. Furthermore, the invention relates to use of a combination of a glucoamylase and a pullulanase for production of brewer's wort.