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 method of making a fermented beverage, in particular a cereal-based fermented beverage, the method comprising the steps of: Preparing a wort and boiling said wort, the boiled wort comprising a liquid fraction and a solids fraction; Separating the liquid fraction from the solids fraction; Fermenting the liquid fraction; Maturing the fermented liquid fraction to obtain the fermented beverage wherein hop bine leaves and/or hop bine stems are added to the wort and maintained in contact with the liquid fraction of the wort for a period of at least 20 minutes at a temperature of ranging between 70-100 C.

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.

A beer making system may modify a beer ingredient/process recipe to adjust sensory characteristics of a desired beer. With a given ingredient list and starting recipe, a performance model of a brewing system may be used to generate an updated recipe when given a set of desired sensory characteristics of a desired beer. A user interface may permit a user to adjust characteristics such as thin/thick mouthfeel, dryness/maltiness, hops bitterness, hops flavor, hops aroma, and other characteristics. An updated recipe may change mashing schedules, boiling schedules, or other programmatically controlled aspects of a brewing system. The performance model may include heuristics as well as performance metrics derived from observing previous brewing sessions on one or multiple devices.

A fermented malt beverage obtained by fermenting a malt with an yeast, characterized in that the fermented malt beverage fulfills: (A) a bitterness unit measured in accordance with a method described in the section 8.15 Bitterness Units of The Methods of Analysis of BCOJ: 30 to 45 BU; and (B) a total content of sugars composed of glucose, sucrose, maltose, isomaltose, and a trisaccharide: 0.9 to 3.0 w/v %. The fermented malt beverage of the present invention is provided with bitterness and sweetness, and excellent in the balances thereof, so that the beverage can provide a new taste as a luxury product.

A method for producing a beer-taste beverage, characterized in that the method includes adding a hop bract-containing composition having an -acid content of less than 1% by weight of the composition in the step of producing a beer-taste beverage. According to the present invention, by the use of the hop bracts, it is possible to realize a balance between the bitterness, aroma derived from hops, and taste that cannot be achieved by a conventional production method. By appropriately adjusting the timing of adding hop bracts, beer-taste beverages having preferred features and strength of the aroma and controlled taste can be provided.

A method of processing a marijuana infused craft known as Dry Budding, the method including the steps of: mashing with water and milled-grains to form a mash; lautering wherein the mash is separated into clear liquid wort and residual-grain; boiling, adding hops and heating to form a hopped-wort; cooling the hopped-wort and adding oxygen; fermenting via yeast and allowing CO.sub.2 to be released; filtering a fermented-solution; and packaging a filtered-fermented-solution. The marijuana is incorporated into the craft beer using only marijuana flowers and marijuana leaves to induce infusion creating a psycho-active effect ingestible beverage as the marijuana infused craft beer. In alternate processes the marijuana is incorporated into the craft beer in different steps.

A device for extracting aroma substances from vegetable aroma carriers into a brewing liquid includes a solids separating device for separating the vegetable aroma carriers from the brewing liquid in flow, the solids of the aroma carriers being held back in the solids separating device. The device comprises a heater for heating the suspension of brewing liquid and aroma carriers to an isomerization temperature at which the -acids contained in the aroma carriers are converted into iso--acids.

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 a sugars content of 2.5 g/100 ml or less.