A product hydrolysate from brewers' spent grain is disclosed, and the process for the preparation thereof, as well as uses thereof in food for humans and feed for animals. This hydrolysate contains a high percentage of pentosans at a low molecular weight which therefore offers a high bioavailability of soluble fibres. This allows the drawbacks associated with a high consumption of wholegrain products to be overcome, while also allowing consumers to benefit from the nutritional components contained therein.

A user interface for a beer recipe creator may have a series of icons that may represent ingredients. A user may drag and drop or otherwise add the icons to containers on a display screen to add or remove ingredients to the recipe. With each added or removed ingredient, a set of descriptors may be updated. The descriptors may include numerical values of beer parameters as well as textual descriptions and visual descriptions. The system may allow a user to start with a desired beer style, and the parameters may show variances from the selected style. The system may generate an ingredients list, as well as a brewing recipe that may be transferred to a controller for a beer making machine. The system may adjust certain parameters that are controllable by the beer making machine to make flavor and other adjustments selected by a user.

A beer maker may include a fermentation vessel accommodated in a space and having a beer brewing space, a main channel communicating with the beer brewing space, a sub-channel communicating with the beer brewing space, a gas pump connected to the sub-channel to pump gas to the sub-channel, and a gas valve at the sub-channel. Ingredients for brewing beer are supplied to the beer brewing space through the main channel, and gas is supplied to the beer brewing space through the sub-channel, so that beer can be simply brewed while minimizing a user from opening the lid.

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.

A user interface for a beer recipe creator may have a series of icons that may represent ingredients. A user may drag and drop or otherwise add the icons to containers on a display screen to add or remove ingredients to the recipe. With each added or removed ingredient, a set of descriptors may be updated. The descriptors may include numerical values of beer parameters as well as textual descriptions and visual descriptions. The system may allow a user to start with a desired beer style, and the parameters may show variances from the selected style. The system may generate an ingredients list, as well as a brewing recipe that may be transferred to a controller for a beer making machine. The system may adjust certain parameters that are controllable by the beer making machine to make flavor and other adjustments selected by a user.

A beer making system may use direct steam injection during wort manufacturing. Steam may be added directly to the wort, and may be part of a recirculating mash system. The steam may be the primary mechanism for adding heat to the system, and may eliminate many problems that often occur when using conventional heating systems. A water reservoir may feed a stream generator, which may inject steam into wort during mashing or boiling steps. A controller may monitor temperature and other parameters, and may calculate the dilution of wort based on the water added through the steam injection and allow a brewing system to compensate for said dilution and still produce desired results.

A beer making system may use direct steam injection during wort manufacturing. Steam may be added directly to the wort, and may be part of a recirculating mash system. The steam may be the primary mechanism for adding heat to the system, and may eliminate many problems that often occur when using conventional heating systems. A water reservoir may feed a stream generator, which may inject steam into wort during mashing or boiling steps. A controller may monitor temperature and other parameters, and may calculate the dilution of wort based on the water added through the steam injection and allow a brewing system to compensate for said dilution and still produce desired results.

The present invention relates to a beer-taste beverage having a malt ratio in materials of 66.6% by mass or less, a protein content greater than 0.31 g/100 ml, and sugars content of 2.5 g/100 ml or less.

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.

Ultraviolet irradiation of fluids for the purposes of disinfection, sterilization and modification of a target organic compound found within the fluids. The target compound in the fluids can have an absorption spectra with an ultraviolet wavelength ranging from 230 nm to 360 nm. The absorption spectra includes a first and second set of wavelengths corresponding to absorption peaks and absorption valleys in the absorption spectra, respectively. A-set of ultraviolet radiation sources irradiate the fluids. The set of ultraviolet radiation sources operate at a set of peak wavelengths ranging from 230 nm to 360 nm with a peak full width at half maximum that is less than 20 nm. The set of peak wavelengths are proximate to at least one wavelength in the second set of wavelengths corresponding to the absorption valleys in the absorption spectra with a variation of a full width half maximum of the absorption valley.