A beer-taste beverage containing (A) -octanolactone, (B) 5-hydroxymethylfurfural (5-HMF), (C) trans-oaklactone, and (D) 4-ethylguaiacol, wherein the components satisfy the following (1) and (2): (1) a concentration ratio of the component A to the component B, A/B (ppb/ppb), is 0.009 or more; and (2) a concentration ratio of the component C to the component D, C/D (ppb/ppb), is 0.1 or more. In the beer-taste beverage of the present invention, rich sweetness and a smoky feel are given in an excellent balance, and off-flavors distinctively owned by the beer-taste beverages or a degradation odor generated with the change over time is masked (reduced), so that a new taste can be provided as a luxury product.

A method for producing a fermented beverage, characterized in that the method includes adding a hop processed product to a raw material liquid from the tightly closed vessel, the hop processed product being prepared by treating a hop-containing water under conditions of a temperature of 100 C. or higher and 130 C. or lower, and preferably 105 C. or higher and 125 C. or lower, and a pressure of 0.01 MPa or more and 0.36 MPa or less in a tightly closed vessel; and adding an yeast to allow fermentation. According to the present invention, the bitterness ingredients and the aroma ingredients can be more conveniently extracted from the hops, so that a new taste can be provided as a luxury product.

A method, and related apparatus, for producing beer from any types of grains includes activating phenomena of controlled hydro-dynamic cavitation during all the steps of the process, from mashing to hopping, and possibly after yeast inoculation. The present method and apparatus provide a number of advantages over traditional techniques, for example, avoiding the pre-crushing of the malts or the grains, thereby increasing the efficiency of saccharification and of starch extraction, and avoiding the boiling at equal efficiency of the hopping. Another advantage is the opportunity of causing the concentration of gluten to fall in the final product simply with controlled hydraulic processes through electromechanics, and of possibly extending fermentation.

The present invention is in the field of minibreweries and concerns a double-walled vessel for boiling and fermenting wort, comprising (a1) an opening for receiving liquid and yeast, (a2) a space for holding the liquid, (a3) a temperature control element located between outside wall (a5) and inner wall (a6), (a4) an outlet for discharging liquid, equipped with a valve, and a (a9) a controller capable of controlling (a3), which contains a connection (a9) to an operating system. The invention also concerns a system containing or adapted to receive said vessel, a process for brewing beer using said system, kits of parts comprising said vessel and/or system and a program for executing said process.

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.

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.

A compact beer brewing system (1) has vessels (2, 3) configured to perform mashing, lautering and boiling brewing stages applicable in small scale craft brewing operations. The compact and cost efficient brewing system easily, precisely and repeatably controls and improves critical brew processes involved in brewing and serving by including bottom vessel (2) having an inner tun (28) configured to perform mashing and boiling stages, a top vessel (3) positioned above the bottom vessel (2) in fluid communication with the tun (28) and configured to perform lautering stage, and a pump (51) for moving fluid from the tun (28) to the top vessel (3). Preferably at least the bottom tun (28) and/or the top vessel (3) is/are substantially cylindrical, the diameter of the top vessel (3) is smaller than the diameter of the bottom tun (28) and the top vessel (3) is placed eccentrically over the bottom tun (28).

A device for extracting aroma substances from vegetable aroma carriers into a brewing liquid, in particular into beer, includes a fluidized bed extractor accommodating a suspension bed including the brewing liquid and solid particles contained in aroma carriers. The fluidized bed extractor has at least an inlet and an outlet for the brewing liquid. A feed pump pumps the brewing liquid from the inlet through the fluidized bed extractor to the outlet. A feeding speed of the feed pump is set to a value at which an average vertical feeding speed of the brewing liquid in the fluidized bed extractor is lower than an average vertical sedimentation speed of the solid particles in the fluidized bed extractor.

A method, and related apparatus, for producing beer from any types of grains includes activating phenomena of controlled hydro-dynamic cavitation during all the steps of the process, from mashing to hopping, and possibly after yeast inoculation. The present method and apparatus provide a number of advantages over traditional techniques, for example, avoiding the pre-crushing of the malts or the grains, thereby increasing the efficiency of saccharification and of starch extraction, and avoiding the boiling at equal efficiency of the hopping. Another advantage is the opportunity of causing the concentration of gluten to fall in the final product simply with controlled hydraulic processes through electromechanics, and of possibly extending fermentation.

A brewing device may have several different configurations to make various beverages. Under computer control, the device may be able to sequence various ingredients using direct or recirculating percolation for immediate consumption, such as coffee and tea, or for fermenting for later consumption, such as beer, kombutcha, or other consumable products. The device may be capable of a sequenced percolation, such as coffee infusion of a first type of coffee, then a second type of coffee, followed by vanilla, and followed by spices. The device may be capable of sequential, cascading, or parallel percolation directly or using recirculating paths. Ingredients may be pre-packaged or may be placed into various removable and cleanable containers. The device may further be capable of infusion by steeping ingredients in a dispensing device.