A method for a multi-step supply of heat to at least one processing device in a brewhouse includes storing in an energy storage tank a heat transfer medium, which is heated by a heat recovery device before it is stored; in a first phase, supplying heat to the at least one processing device mainly by supplying the heat transfer medium from the energy storage tank to the at least one processing device; and, subsequently, in a second phase, supplying a heat amount, which increases over time, of heat of non-recuperative origin to the heat transfer medium supplied to the at least one processing device, and thus to the at least one processing device.

This beer-flavored beverage has a genuine extract value of at most 2.30 mass %, a pyroglutamic acid content of at least 15 mg/L, and a linalool content of 5-100 mass ppb.

This beer-flavored beverage has a genuine extract value of at most 2.30 mass %, a pyroglutamic acid content of at least 15 mg/L, and a linalool content of 5-100 mass ppb.

The specification describes several examples of beer production processes, including a process including the steps of: mashing, including transferring sugar from grain-based solids to water, thereby producing wort; separating the wort from the grain-based solids; cooling the separated wort, including transferring heat from the separated wort to a cooling fluid; concentrating the sugar content of the cooled wort using membrane filtration, including separating water from the cooled wort; transferring heat from the separated wort to the concentrated wort; boiling the concentrated wort subsequently to said transferring heat from the separated wort to the concentrated wort; and fermenting the concentrated wort subsequently to said boiling.

The specification describes several examples of beer production processes, including a process including the steps of: mashing, including transferring sugar from grain-based solids to water, thereby producing wort; separating the wort from the grain-based solids; cooling the separated wort, including transferring heat from the separated wort to a cooling fluid; concentrating the sugar content of the cooled wort using membrane filtration, including separating water from the cooled wort; transferring heat from the separated wort to the concentrated wort; boiling the concentrated wort subsequently to said transferring heat from the separated wort to the concentrated wort; and fermenting the concentrated wort subsequently to said boiling.

A method for producing a beer-taste beverage, comprising a mixing step of mixing a beer-taste stock solution at 3.0 C. to 15.0 C. and an edible aqueous solution at 3.0 C. to 15.0 C.

A method for producing a beer-taste beverage, comprising a mixing step of mixing a beer-taste stock solution at 3.0 C. to 15.0 C. and an edible aqueous solution at 3.0 C. to 15.0 C.

A method for producing a beer-taste beverage including a mixing step of mixing a beer-taste stock solution at and an edible aqueous solution at 3.0 C. to 15.0 C.

[00001]$\begin{array}{cc}0.1\mathrm{ratio}\left(X\right)3.& \mathrm{Conditional}\mathrm{formula}\left(1\right)\end{array}$

(where the ratio (X) represents a total weight of the cooling material (g)/a total volume of the beer-taste stock solution and the edible aqueous solution (mL)).

A method for producing a beer-taste beverage including a mixing step of mixing a beer-taste stock solution at and an edible aqueous solution at 3.0 C. to 15.0 C.

[00001]$\begin{array}{cc}0.1\mathrm{ratio}\left(X\right)3.& \mathrm{Conditional}\mathrm{formula}\left(1\right)\end{array}$

(where the ratio (X) represents a total weight of the cooling material (g)/a total volume of the beer-taste stock solution and the edible aqueous solution (mL)).

There is a demand for a beer-taste wort having less grain odor. The beer-taste wort has a ratio ((B)/(A)) of an original extract concentration (unit: mass %) (B) to an alcohol content (unit: (v/v) %) (A) of 2.50 or less.