A device for extracting aroma substances from vegetable aroma carriers into a brewing liquid, in particular into beer, includes a fluidized bed extractor accommodating a suspension bed including the brewing liquid and solid particles contained in aroma carriers. The fluidized bed extractor has at least an inlet and an outlet for the brewing liquid. A feed pump pumps the brewing liquid from the inlet through the fluidized bed extractor to the outlet. A feeding speed of the feed pump is set to a value at which an average vertical feeding speed of the brewing liquid in the fluidized bed extractor is lower than an average vertical sedimentation speed of the solid particles in the fluidized bed extractor.

A process that provides for the reuse of yeast biomass used in the alcoholic fermentation of both sugarcane and corn in independent or integrated processes with steps of separation and reuse of solids prior to distillation and which are used in the process itself and in other industrial applications such as the production of high protein content (DDG/DDGS) ration, due to the alcohol recovery of the process, biodiesel, cell wall and yeast extract, as well as energy generation. The process also includes a drying step using indirect contact dryers operating with low pressure, non-noble vapors, such as plant vapor and exhaust vapor, and with the recovery of the ethanol contained in the wet cake.

A beer filter and a method of brewing beer is disclosed, the beer filter including an outer sheath, an outer permeable sheath disposed in the outer sheath, and an inner permeable sheath disposed in the outer permeable sheath. The method includes steps of disposing an outer permeable sheath within an outer sheath, filling an outer permeable sheath with hops, disposing an inner permeable sheath within the outer permeable sheath, and causing beer to flow from a vessel through and out of the inner permeable sheath, through the hops in the outer permeable sheath, out of the outer permeable sheath and into the outer sheath, and from the outer sheath and back into the vessel.

A beverage-making apparatus includes a water supply heater configured to heat water; an ingredient supplier connected to the water supply heater through a water supply channel; a container connected to the ingredient supplier through a first channel; a first valve configured to regulate a flow through the first channel; and a beverage extractor connected to the first channel at a location between the ingredient supplier and the first valve.

The present invention relates to new products and processes for making and using hop extract products comprising hop oils present in amounts between about 6 mL/100 g to about 40 mL/100 g, or more. The oil enriched hop extracts of the present invention also contain higher proportions of oil relative to other hop components typically found in hop extracts. Production of the oil enriched hop extracts may comprise a partial or a first extraction of hop materials. In one preferred embodiment, such extraction may occur under pressures of 1700 psi to about 3700 psi for less than three hours. The enriched oil extracts of the present invention can be used to produce beers having enhanced aroma and flavor profiles. The present invention also relates to products and processes for making and using second extractions of hop materials comprising alpha acids present in amounts of, for example, about 50% to about 70% (w/w).

A system including: at least one fermentation tank; at least one processor configured to execute computer-readable instructions stored on at least one computer-readable storage media to perform a method of producing beer, including the steps of: forming a mixture of a wort concentrate including hops and having a specific gravity of at least 1.085 kg/m.sup.3, with water and yeast in the fermentation tank; fermenting the mixture; cooling the fermented mixture to about zero degrees Celsius; adding yeast finings; and carbonating the filtered fermented mixture such that beer is produced. A computer-readable storage medium having stored thereon computer-readable instructions which when executed by at least one processor cause the at least one processor to perform a method of producing beer.

A system including: at least one fermentation tank; at least one processor configured to execute computer-readable instructions stored on at least one computer-readable storage media to perform a method of producing beer, including the steps of: forming a mixture of a wort concentrate including hops and having a specific gravity of at least 1.085 kg/m.sup.3, with water and yeast in the fermentation tank; fermenting the mixture; cooling the fermented mixture to about zero degrees Celsius; adding yeast finings; and carbonating the filtered fermented mixture such that beer is produced. A computer-readable storage medium having stored thereon computer-readable instructions which when executed by at least one processor cause the at least one processor to perform a method of producing beer.

Embodiments described herein generally relate to systems and methods for processing non-fermented liquids. In some embodiments, non-fermented liquids may be processed into fermentable liquids in relatively short time (e.g., less than or equal to 30 minutes). In certain embodiments, the non-fermented liquids may be processed in relatively small batches (e.g., having a volume of less than or equal to 2 liters). The systems and methods described herein may be useful for producing fermented (e.g., alcoholic) beverages by a consumer. Advantageously, the systems and methods may be for use by a consumer where, upon introduction of a non-fermented liquid into the system, a fermented beverage is produced (e.g., in relatively small batches and/or in relative short times) as compared to traditional fermentation systems and methods (e.g., requiring relatively long fermentation times and/or relatively large batches). In certain embodiments, the systems and methods produce fermented beverages in a substantially continuous manner (e.g., as compared to traditional fermentation systems which utilize batch and/or semi-batch processes). Such systems may be useful for, for example, on-demand brewing of alcoholic beverages.

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.

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.