The invention provides a hybrid ale strain of Saccharomyces cerevisiae and uses thereof.

The method comprises a step for culturing microorganisms and a fermentation step. The apparatus comprises two compartments (5 6), one for each step of the method, and the two are separated by a filtering barrier (8), which allows circulation of the medium to be fermented.

The method comprises a step for culturing microorganisms and a fermentation step. The apparatus comprises two compartments (5 6), one for each step of the method, and the two are separated by a filtering barrier (8), which allows circulation of the medium to be fermented.

Kombucha, kefir, and other fermented beverages may be manufactured using a fermenter that draws off some fermented beverage, then adds starter liquid to a fermenter. Production may be regulated by managing heat, oxygen, or other inputs to achieve a desired quantity of finished beverage output, and production may be increased or decreased to match consumption. A controller may monitor beverage consumption and may adjust processing variables to achieve production goals, while automatically managing the overall process. A system may have a feed tank from which unprocessed liquid may be added to the fermenter at the same or similar quantities as finished beverage may be transferred to a dispensing system. The system may operate with little expertise or knowledge by a human operator.

The present invention relates to a new yeast product that is suitable for the production of beer, and uses of this product. The product is a closed container containing 0.1 to 50 l of a frozen yeast product wherein the frozen yeast product contains at least one strain, e.g. one, two or three yeast strains, suitable for beer brewing in a total concentration of at least 10.sup.9 CFU/g, with each yeast strain suitable for beer brewing being present in a concentration of at least 10.sup.8 CFU/g, the frozen yeast product provides a liquid aqueous suspension with a dry matter content below 35% (w/w) upon thawing; and no cryoprotectant is added to the frozen yeast product.

The present invention relates to a new yeast product that is suitable for the production of beer, and uses of this product. The product is a closed container containing 0.1 to 50 l of a frozen yeast product wherein the frozen yeast product contains at least one strain, e.g. one, two or three yeast strains, suitable for beer brewing in a total concentration of at least 10.sup.9 CFU/g, with each yeast strain suitable for beer brewing being present in a concentration of at least 10.sup.8 CFU/g, the frozen yeast product provides a liquid aqueous suspension with a dry matter content below 35% (w/w) upon thawing; and no cryoprotectant is added to the frozen yeast product.

A method of processing a marijuana infused craft known as Dry Budding, the method including the steps of: mashing with water and milled-grains to form a mash; lautering wherein the mash is separated into clear liquid wort and residual-grain; boiling, adding hops and heating to form a hopped-wort; cooling the hopped-wort and adding oxygen; fermenting via yeast and allowing CO.sub.2 to be released; filtering a fermented-solution; and packaging a filtered-fermented-solution. The marijuana is incorporated into the craft beer using only marijuana flowers and marijuana leaves to induce infusion creating a psycho-active effect ingestible beverage as the marijuana infused craft beer. In alternate processes the marijuana is incorporated into the craft beer in different steps.

A method of processing a marijuana infused craft known as Dry Budding, the method including the steps of: mashing with water and milled-grains to form a mash; lautering wherein the mash is separated into clear liquid wort and residual-grain; boiling, adding hops and heating to form a hopped-wort; cooling the hopped-wort and adding oxygen; fermenting via yeast and allowing CO.sub.2 to be released; filtering a fermented-solution; and packaging a filtered-fermented-solution. The marijuana is incorporated into the craft beer using only marijuana flowers and marijuana leaves to induce infusion creating a psycho-active effect ingestible beverage as the marijuana infused craft beer. In alternate processes the marijuana is incorporated into the craft beer in different steps.

The present disclosure concerns recombinant yeast host cells expressing heterologous enzymes for hydrolyzing flavor compounds glycosidically bound to a sugar molecule. The recombinant yeast host cells can be used in a subsequent production process to make alcoholic beverage products such as wines and beers.

The present disclosure concerns recombinant yeast host cells expressing heterologous enzymes for hydrolyzing flavor compounds glycosidically bound to a sugar molecule. The recombinant yeast host cells can be used in a subsequent production process to make alcoholic beverage products such as wines and beers.