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.

An automated beer-brewing system and method includes plural brewing containers, supply containers, and post-beer brewing containers to bottle the brewed beer and to handle waste fluids and solids. Plural pipes couple the brewing containers to the group of post-beer-brewing containers and beer-brewing containers. Plural brew-cycle control valves are coupled to each of the pipes, to locate all of the control valves in a central region of the system.

An automated beer-brewing system and method includes plural brewing containers, supply containers, and post-beer brewing containers to bottle the brewed beer and to handle waste fluids and solids. Plural pipes couple the brewing containers to the group of post-beer-brewing containers and beer-brewing containers. Plural brew-cycle control valves are coupled to each of the pipes, to locate all of the control valves in a central region of the system.

A process for the production of beer. More particularly, the invention relates to a step of mashing for the beer production process. In particularly, the present invention relates firstly to the mashing of a first portion of the milled malt to be fed to a mashing step and then, to the mashing the same again with a second portion. In said mashing process, the ratio of the first portion of the milled malt to the total milled malt is at most 50% by weight. In another aspect, the invention relates to the use of mashing method according to the invention for the production of beer. In a further aspect, the invention relates to beer obtained by the mashing method.

A process for the production of beer. More particularly, the invention relates to a step of mashing for the beer production process. In particularly, the present invention relates firstly to the mashing of a first portion of the milled malt to be fed to a mashing step and then, to the mashing the same again with a second portion. In said mashing process, the ratio of the first portion of the milled malt to the total milled malt is at most 50% by weight. In another aspect, the invention relates to the use of mashing method according to the invention for the production of beer. In a further aspect, the invention relates to beer obtained by the mashing method.

Method for the production of a polyphenolic composition from barley malt, including the fundamental steps of: grinding of the malt grains and splitting into two portions, 20% and 80%; mixing each of the two portions with water to obtain an A mixture and a B mixture, the A mixture being prepared with the 20% portion to obtain a mixture of the malt in water at a final concentration between 9.5% and 20%, the B mixture being prepared with the 80% portion to obtain a mixture of the malt in water at a final concentration between 33% and 60%; thermal cycle; separation of the liquid component from the solid component; boiling of the liquid component and the addition of hops; rapid cooling of the wort; storage; in which said thermal cycle consists of a first phase and a second phase, in which the first phase applies to the 20% portion (Mixture A) and the second phase during which Mixture B is added to Mixture A. The relative polyphenolic composition obtained according to this method is characterized by the fact that it can be in liquid, powder, dry, and lyophilized form, its use and relative beverage or beer according to the present method not obtained with fermentation methods.

Method for the production of a polyphenolic composition from barley malt, including the fundamental steps of: grinding of the malt grains and splitting into two portions, 20% and 80%; mixing each of the two portions with water to obtain an A mixture and a B mixture, the A mixture being prepared with the 20% portion to obtain a mixture of the malt in water at a final concentration between 9.5% and 20%, the B mixture being prepared with the 80% portion to obtain a mixture of the malt in water at a final concentration between 33% and 60%; thermal cycle; separation of the liquid component from the solid component; boiling of the liquid component and the addition of hops; rapid cooling of the wort; storage; in which said thermal cycle consists of a first phase and a second phase, in which the first phase applies to the 20% portion (Mixture A) and the second phase during which Mixture B is added to Mixture A. The relative polyphenolic composition obtained according to this method is characterized by the fact that it can be in liquid, powder, dry, and lyophilized form, its use and relative beverage or beer according to the present method not obtained with fermentation methods.

Compositions and methods are disclosed for stabilizing the flavor of a fermented beverage, most particularly beer, by the addition of a composition comprising a tannin and a solid carrier prior to, or during early stages of, fermentation of the beverage. The invention is also directed to the fermented beverage prepared by such a method. The composition may include at least one polyphenol therein and may be in the form of a pellet.

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.