Provided is a method for recovering linalool from hops at a high rate in the process of extraction with supercritical carbon dioxide. Also provided is a hop extract containing linalool in a high proportion.

In a method for obtaining a hop extract using supercritical carbon dioxide, the pressure of carbon dioxide in an extraction tank is adjusted to be in the range of 8 to 10 MPa, and the temperature of a separation tank is adjusted to not higher than 30 C. According to this method, an extract having a high ratio of the amount of linalool to that of -acids can be obtained. The recovery rate of linalool from hops is not lower than 33 mass %. The extract can be used as an additive for production of foods and beverages.

An automated or semi-automated beer brewing system may adjust a brewing session based on data collected during the brewing session. The adjustments may attempt to achieve a set of desired taste characteristics, even though a brewing session may then deviate from an intended recipe. A performance model of the brewing system may include taste characteristic effects and operational aspects of an automated brewing system, and may be used to calculate changes to various brewing steps. A control system may analyze various measured parameters to determine deviation from an intended recipe, and may use the performance model to calculate updated brewing steps that may attempt to achieve the desired result. When such measured parameters indicate a malfunction, a brewing session may be paused or terminated.

A system and method for generating wort utilizing steam injection heating and stratified flow. The system mixes a fine ground grain with water to form a slurry. The slurry is pumped through a steam injection heater to form a mash. The heated mash enters into a stratified vessel that creates a stratified temperature profile from a first end to a second end. The stratified heating vessel allows the mash to flow from the first end to the second end without internal mixing. After retention within the mash coil, the wort is directed to a mash filtration unit. After filtration, the wort enters into a boil kettle and is heated using a second steam injection heater. The boil kettle includes a spray head that directs brewing liquor onto the wort to reduce foam within the boil kettle. Finally, the wort passes through a scraped surface sieve that removes particles from the heated wort.

In a brewing system with a hot water layered storage tank (2) having a high-temperature area (2) and a low-temperature area (2), which has at least one high-temperature water inlet (20, 21, 22), at least one high-temperature water outlet (23), at least a low-temperature water inlet (24) and at least one low-temperature water outlet (25), with a mash vessel (3), a lauter tun (4) or mash filter fluidly connected to the mash vessel (3) via a mash line (34), a wort kettle (5), which has a lauter wort inlet (50), a wort outlet (51) and a vapor condenser (6) with a low-temperature water connection (60) and a high-temperature water connection (61), the lauter wort inlet (50) being connected via a lauter wort line (52). is fluidly connected directly or indirectly to the lauter tun (4) or the mash filter, the low-temperature water outlet (25) of the hot water stratified storage tank (2) being connected to the low-temperature water connection (60) of the vapor condenser (6) and the high-temperature water inlet (21) of the hot water layered storage tank (2) is in fluid connection with the high-temperature water connection (61) of the vapor condenser (6), it is provided that the hot water layered storage tank (2) is connected to a fresh water supply (7) via a fresh water supply line (70).) is in fluid communication and that the high-temperature water outlet (23) of the hot water stratified storage tank (2) is in fluid communication with a hot water inlet (33) of the mash vessel (3) via a mash water line (32). Alternatively or additionally, it can be provided that a wort cooler (9) is provided in the fresh water supply line, to which cold water is supplied via an external inflow line (71) which is fluidly connected to the fresh water supply (7), which is heated in the wort cooler (9), and which is fluidly connected via an inner inflow line (72) to the high-temperature water inlet (20) of the hot water stratified storage tank (2), the outer inflow-line (71) and the inner inflow line (72) being the fresh water supply line (70) of the hot water-Layered memory (2).

In a brewing system with a hot water layered storage tank (2) having a high-temperature area (2) and a low-temperature area (2), which has at least one high-temperature water inlet (20, 21, 22), at least one high-temperature water outlet (23), at least a low-temperature water inlet (24) and at least one low-temperature water outlet (25), with a mash vessel (3), a lauter tun (4) or mash filter fluidly connected to the mash vessel (3) via a mash line (34), a wort kettle (5), which has a lauter wort inlet (50), a wort outlet (51) and a vapor condenser (6) with a low-temperature water connection (60) and a high-temperature water connection (61), the lauter wort inlet (50) being connected via a lauter wort line (52). is fluidly connected directly or indirectly to the lauter tun (4) or the mash filter, the low-temperature water outlet (25) of the hot water stratified storage tank (2) being connected to the low-temperature water connection (60) of the vapor condenser (6) and the high-temperature water inlet (21) of the hot water layered storage tank (2) is in fluid connection with the high-temperature water connection (61) of the vapor condenser (6), it is provided that the hot water layered storage tank (2) is connected to a fresh water supply (7) via a fresh water supply line (70).) is in fluid communication and that the high-temperature water outlet (23) of the hot water stratified storage tank (2) is in fluid communication with a hot water inlet (33) of the mash vessel (3) via a mash water line (32). Alternatively or additionally, it can be provided that a wort cooler (9) is provided in the fresh water supply line, to which cold water is supplied via an external inflow line (71) which is fluidly connected to the fresh water supply (7), which is heated in the wort cooler (9), and which is fluidly connected via an inner inflow line (72) to the high-temperature water inlet (20) of the hot water stratified storage tank (2), the outer inflow-line (71) and the inner inflow line (72) being the fresh water supply line (70) of the hot water-Layered memory (2).

The present invention relates to a process for the prevention or reduction of haze in a beverage by the addition of an endoprotease.

The present invention relates to a process for the prevention or reduction of haze in a beverage by the addition of an endoprotease.

The invention relates to a method for preparing a brewed beverage, in particular for brewing a beer, comprising adding alkali metal salts of alpha-acids and beta-acids to wort before or during boiling of the wort, andafter boiling of the wortsubjecting the wort to a fermentation step wherein the brewed beverage (or beer) is produced. The method comprises contacting (blending or mixing) an alpha-acid and beta-acid containing matter with one or more alkali metal compounds, thereby forming alkali metal humulates and alkali metal lupulates, prior to the addition to the (boiling) wort.

It has unexpectedly been found that Pichia spp. strains have advantageous properties useful in the beer fermentation process. In particular, Pichia spp. yeast strains can be combined with normal beer yeast strains and different hop varieties in a fermentation process to produce synergistic effectsnamely, the increased production of esters in the fermentation product. More specifically, the yeast can be used to produce increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate and ethyl octanoate in beer. In addition, the Pichia spp. strain interacts differently with different hop varieties, so the flavor profile of beer can be tuned by using different combinations of Pichia spp. strains and hops. The present invention relates to a method of brewing beer using a Pichia spp. yeast strain and at least one hop variety, a beer obtainable by such a method and use of a Pichia spp. yeast strain according to the present invention.

Barley based beverages are produced in large quantities, employing highly energy consuming methods, for example in the malting and brewhouse facilities for kiln drying and wort boiling operations, respectively. The present invention relates to energy saving methods for preparing barley based beverages, as well as to barley plants useful in such methods. In particular, the invention describes barley plants with combined traits of null-lipoxygenase-1 (null-LOX-1), null-lipoxygenase-2 (null-LOX-2) and null-S-adenosylmethionine:methionine S-methyltransferase in one plant, which is particularly useful for energy saving methods to prepare barley based beverages, such as beer.