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 beverage maker includes a fermentation tank having an inner space, a water tank that supplies water to the fermentation tank, and an ingredient supply assembly provided between the fermentation tank and the water tank and configured to accommodate a beverage ingredient. At least a portion of the fermentation tank or at least a portion of the water tank is recessed into the ingredient supply assembly.

A beverage maker may include a fermentation device including a fermentation tank assembly having an opening, and a fermentation lid that opens and closes the opening, a refrigeration cycle including a compressor, a condenser, an expansion mechanism, and an evaporator formed therein such that a refrigerant circulates in the compressor, the condenser, the expansion mechanism, and the evaporator, which may adjust a temperature inside the fermentation tank assembly; a blower that may dissipate heat emitted by the condenser; a gas discharger connected to the fermentation device that discharges gas inside the fermentation device; and a rear cover provided behind the fermentation device which may include a through-hole such that both air blown by the blower and gas discharged from the gas discharger may be discharged through the through-hole.

Provided is a brewing system (10) comprising a brewhouse assembly (12) having a mash tun (14), a kettle (16), a filter (18) and wort chiller (20) arranged in fluid communication for brewing purposes. The brewhouse assembly (12) is configured to operatively produce wort from mash liquor. Wort produced by the brewhouse assembly (12) is generally stored in a transport container (22). The brewing system 10 further includes a plurality of fermentation assemblies (24) each arranged remotely from the brewhouse assembly (12). Each fermentation assembly (24) includes at least one fermenter (26) which is arranged in fluid communication with a plurality of bright beer tanks (28). Each fermenter (26) is operatively suppliable with wort from the transport container (22) and is configured to produce beer from the wort for subsequent storage in a bright beer tank (28). The brewing system (10) also includes a monitoring and control system (30) which comprises a plurality of sensors (32) for sensing brewhouse and fermentation assembly operating characteristics, a plurality of actuators (34) configured to remotely control the brewhouse and fermentation assemblies (12) and (24) to influence these respective operating characteristics, and some manner of remote interface (100) for receiving the sensed operating characteristics and instructing the actuators (34).

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.

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.

An automated beer-brewing system and method includes plural brewing containers, supply containers, and post-beer brewing containers to bottle the brewed beer and to handle waste fluids and solids. Plural pipes couple the brewing containers to the group of post-beer-brewing containers and beer-brewing containers. Plural brew-cycle control valves are coupled to each of the pipes, to locate all of the control valves in a central region of the system.

An automated beer-brewing system and method includes plural brewing containers, supply containers, and post-beer brewing containers to bottle the brewed beer and to handle waste fluids and solids. Plural pipes couple the brewing containers to the group of post-beer-brewing containers and beer-brewing containers. Plural brew-cycle control valves are coupled to each of the pipes, to locate all of the control valves in a central region of the system.

A beverage maker according to an embodiment of the present disclosure may comprise: a base; a fermentation module which comprises a fermenter module having an opening part, and a fermentation lid for opening and closing the opening part, and which is disposed on the upper side of the base; a passage module connected to the fermentation module and comprising at least one passage and at least one valve; and a main frame disposed on the upper side of the base and having at least a part of the passage module mounted thereto.

The present invention relates to a plumbing connection useful in the field of fluid transfer, including in many stages of beer brewing operations, to connect to a fluid inlet or outlet in which the plumbing connection includes a threaded, compressible bushing that compressibly grips a tube when tightened to make a plumbing connection.