The present invention relates to a beer-taste beverage having a malt ratio in materials of 66.6% by mass or less, a protein content greater than 0.31 g/100 ml, and a sugars content of 2.5 g/100 ml or less.

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.

A process for brewing sour beer includes: heating milled grain, water and enzymes to produce a mash; then combining the mash with hot water to produce a wort; then combining the wort with bioacid in a sour tank and heating the wort to produce a soured wort; then transferring the soured wort to a kettle; heating the soured wort in the kettle; then removing particulate matter from the soured wort; then transferring the soured wort to a cellar.

The present disclosure discloses a method for screening malt for brewing red beer, and belongs to the field of beer brewing. The method takes different kinds of malt samples as examples, and after whole malt mashing and dilution, mashed wort is diluted with water to a chroma value of 50-80 EBC; and when the red intensity of the mashed wort having a chromatic value of 50-80 EBC is 0.209-0.289, the measured malt can be fermented and brewed into red beer. The method can screen malt for red beer brewing simply and quickly, is of important practical significance for guiding the production of red beer, and lays an important foundation for further brewing red beer with different malt.

Pretreating hops includes soaking hops in whiskey for a period of time until the hops absorb a portion of the whiskey and begin to swell. These pretreated hops are in the form of hop flowers, a hop extract, a concentrated hop resin or liquid, or combinations thereof. In any case, the pretreated hops take on the flavors and aromas of the whiskey. A beer product is described that uses these pretreated hops added during the boil stage of brewing the beer, during fermentation of the beer, and/or after fermentation of the beer. Adding the pretreated hops during the brewing process results in the flavors and aromas from the whiskey imparting to the beer. The process obviates the requirement for finishing the beer in whiskey barrels or adding whiskey to the beer product after manufacturing to obtain a complex flavor profile.

This disclosure relates to a method and device for the operation of a combine harvester with multiple work elements for harvesting a crop via a driver assistance system. In one example implementation, a method for operating such a combine harvester includes determining separately a harvest setting for the crop and a machine configuration of the combine harvester, preselecting a process control strategy among a plurality of process control strategies based on the harvest setting and machine configuration wherein each of the plurality of process control strategies is aimed at fulfillment of at least one harvesting quality criterion stored in the memory of the combine harvester, and automatically determining at least one machine parameter for the work elements of the combine harvester according to the preselected process control strategy and controlling the work elements corresponding to the at least one machine parameter.

A beer brewing device comprises: a mashing module, a boil and fermentation module, and a temperature control module. The boil and fermentation module is assembled with the mashing module in a swappable manner. The temperature control module controls the temperature of the beer brewing process. The boil and fermentation module can be detached from the mashing module during the fermentation process or after the beer brewing process is completed, such that another boil and fermentation module can be connected with the mashing module to perform another beer brewing process. In addition, the beer brewing device also has the advantages of automatic high-temperature cleaning and sterilization functions, two fermentation processes in one tank, and integrated and automatic brewing process.

Trichomes are removed from hops flowers and the related undesirable vegetative matter by a process that deploys water slurry agitation to produce a mixture of solid trichomes and similarly sized plant debris from the flowers. The plant debris are then removed by gravity filtration in a dense inert liquid, which is preferably a salt or brine solution. The desirable trichomes or trichome glands float on the dense liquid, while the undesirable vegetative matter sinks to the bottom of the brine containing vessel. The trichomes are readily removed and can be processed further to form concentrates for flavoring beer or other beverage, as well as added directly to beer at any stage in the brewing process.

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.

A beer making system may modify a beer ingredient/process recipe to adjust sensory characteristics of a desired beer. With a given ingredient list and starting recipe, a performance model of a brewing system may be used to generate an updated recipe when given a set of desired sensory characteristics of a desired beer. A user interface may permit a user to adjust characteristics such as thin/thick mouthfeel, dryness/maltiness, hops bitterness, hops flavor, hops aroma, and other characteristics. An updated recipe may change mashing schedules, boiling schedules, or other programmatically controlled aspects of a brewing system. The performance model may include heuristics as well as performance metrics derived from observing previous brewing sessions on one or multiple devices.