A fluid coupling system arranged laterally between a first tank and a second tank of a brewing system is provided. The fluid system comprises: a plurality of pipes configured to couple with an inlet and outlet of the first tank and an inlet and the outlet of the second tank; an impeller pump coupling with a pipe; and an actuator coupled with a pipe, configured to facilitate fluid flow through the fluid coupling system. A method of brewing a beverage using a brewing system is also provided, comprising: mashing ingredients within a first tank to form a mash; transferring the mash into a second tank; lautering the mash to form a clarified wort; transferring the clarified wort to the first tank for boiling; transferring the clarified wort to the second tank for chilling; emptying the first tank and the second tank; and cleaning the first tank and the second tank.

One embodiment of the present invention is a nested fermentation method for making a beverage, such as an alcoholic or non-alcoholic beer, a wine, or the like, the method comprising the steps of: creating a first solution, wherein creating the first solution comprises fermenting first fermentation ingredients; creating a second solution, wherein creating the second solution comprises removing a first portion of alcohol from the first solution; creating a third solution, wherein creating the third solution comprises removing a first portion of water from the second solution; creating a fourth solution, wherein creating the fourth solution comprises adding second fermentation ingredients to the third solution and fermenting the second fermentation ingredients in the third solution.

A beverage maker may include a fermenter having a space therein to make a beverage; a fluid tank configured to contain fluid; a fluid supply pump connected with the fluid tank; a flow rate detection sensor disposed in a channel connected with the fluid supply pump to detect a flow velocity or a flow rate of fluid which is discharged through the channel by the fluid supply pump; and a controller configured to perform a plurality of operations related to making of a beverage or cleaning of an inside of the beverage maker. The controller may be configured to when an operation requiring a supply of fluid is ongoing from among the plurality of operations, turn on the fluid supply pump to discharge fluid contained in the fluid tank; detect a lack of fluid in the fluid tank based on a first flow velocity or a first flow rate detected by the flow rate detection sensor; and generate a fluid replenishment request for the fluid tank based on a result of detecting.

The present invention relates to a method, apparatus and universal container for natural carbonation of beverages, which will be used in the food industry, in particular in the production of beer, sparkling wines and carbonated fruit drinks. The method of naturally occurring carbonation of beverages involves the operations of feeding with fermenting substrate, adding water, adding yeast, fermenting the resulting liquid mixture. The fermentation is carried out in a specialized container at an optimum temperature of 8° C. to 23° C., depending on the yeast species. The fermentation process lasts for 3 to 4 days and is accompanied by an increase in container pressure to 2 bar.

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 method for producing a food or a precursor of the same, including the steps: (a) providing a mash or a wort or last runnings as a first nutrient medium; and (b) treatment of the first nutrient medium with lactic acid bacteria of the species Lactobacillus rossiae (DSM 15814.sup.T) or with lactic acid bacteria of at least two kinds of species including Lactobacillus rossiae (DSM 15814.sup.T). Furthermore, a corresponding food and corresponding uses are claimed.

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.

Device for mixing the contents of a tank comprising a first pipe connecting body arranged on a connecting flange of a tank; a riser pipe extending through the first pipe connecting body into the tank; a mixing pipe extending through said first pipe connecting body into said tank; and a pump whose outlet can be connected at least to the mixing pipe and whose inlet can be connected both to the first pipe connecting body and to the riser pipe. Further a method for mixing the contents of a tank is claimed.

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.

Methods of preparing low alcohol malt beverages that include herbal compositions and that do not involve removal of alcohol to achieve an alcohol level of 2.5% or less are provided. In various implementations, methods of preparing low alcohol beverages can utilize biological approaches to limit alcohol levels in malt beverages containing herbal compositions. Herbal compositions can be selected to provide desired features to the low alcohol malt beverages.