A method is described for loading a plant product, preferably must or grape, inside a fermentation tank (12) comprising on its top a loading mouth (14), comprising the steps of: moving a quantity of plant product by putting it inside a container (50) coupled to a guide (22) arranged to guide it up above the loading mouth and, there, and transferring said amount inside the tank.

The method ensures easy handling of the product.

The present disclosure provides compositions and methods for improved hop acids formulations including myristic acid which have improved stability characteristics. The formulations may be used as an anti-bacterial agent in fermentation processes.

The present disclosure provides compositions and methods for improved hop acids formulations including myristic acid which have improved stability characteristics. The formulations may be used as an anti-bacterial agent in fermentation processes.

The present invention relates to a method for producing a sport beverage, comprising the steps of providing malt and/or unmalted grains, providing mashing liquor produced from spent grains, processing the malt and the mashing liquor to obtain a wort, fermenting the wort by using a yeast and optionally, blending with flavour(s) and/or vitamin(s); and/or adding of sugar(s). The present invention further relates to a sport beverage obtained by said method, wherein said sport beverage is non-alcoholic or has an alcohol content of less than about 1.2 vol-%, preferably less than about 0.5 vol-%. The present invention also relates to the use of the sport beverage before and/or after physical activities.

The present invention relates to a method for producing a sport beverage, comprising the steps of providing malt and/or unmalted grains, providing mashing liquor produced from spent grains, processing the malt and the mashing liquor to obtain a wort, fermenting the wort by using a yeast and optionally, blending with flavour(s) and/or vitamin(s); and/or adding of sugar(s). The present invention further relates to a sport beverage obtained by said method, wherein said sport beverage is non-alcoholic or has an alcohol content of less than about 1.2 vol-%, preferably less than about 0.5 vol-%. The present invention also relates to the use of the sport beverage before and/or after physical activities.

A beverage maker includes a fermentation module, a gas discharge channel connected to the fermentation module, a gas discharge valve connected to the gas discharge channel, a storage tank connected to the gas discharge value and provided with a space capable of accommodating gas therein, an actuator configured to inject gas collected in the space of the storage tank to the fermentation module through the gas discharge channel, a gas pressure sensor connected before the gas discharge valve in a gas flow direction in the gas discharge channel, and a controller configured to control the gas discharge valve and the actuator based on a pressure value of the gas pressure sensor.

A beverage maker includes a fermentation module, a gas discharge channel connected to the fermentation module, a gas discharge valve connected to the gas discharge channel, a storage tank connected to the gas discharge value and provided with a space capable of accommodating gas therein, an actuator configured to inject gas collected in the space of the storage tank to the fermentation module through the gas discharge channel, a gas pressure sensor connected before the gas discharge valve in a gas flow direction in the gas discharge channel, and a controller configured to control the gas discharge valve and the actuator based on a pressure value of the gas pressure sensor.

Methods and systems are described that produce a nonalcoholic beer. The method includes heating water within a container, adding selected components to the water including at least one salt or at least one acid, bringing the water to a boil, adding selected hops to create a water brew, cooling the water brew, adding a selected percentage of a high krausening wort to the cooled water brew, allowing the wort to complete a fermentation cycle to produce a base product, diluting the base product by a percentage to thereby produce an ABV to at or below 0.5%, and adding at least one flavoring to the base product to produce the nonalcoholic beer.

Methods and systems are described that produce a nonalcoholic beer. The method includes heating water within a container, adding selected components to the water including at least one salt or at least one acid, bringing the water to a boil, adding selected hops to create a water brew, cooling the water brew, adding a selected percentage of a high krausening wort to the cooled water brew, allowing the wort to complete a fermentation cycle to produce a base product, diluting the base product by a percentage to thereby produce an ABV to at or below 0.5%, and adding at least one flavoring to the base product to produce the nonalcoholic beer.