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.

An emulsifier process aid may increase the bittering effect of hops in the beer making process, which may reduce the length of time for boiling while using less hops. An emulsifier, such as lecithin, may be added to the hops during pelletization or other processing steps, or may be added to the boil directly. The emulsifier may cause the hop oils to be more readily absorbed into the wort and act as a process aid to increase efficiency of the boil and hops utilization.

The present invention relates to a method for extraction and dissolution of hop acids, including alpha-acids, iso-alpha-acids, beta-acids and derivatives thereof, in aqueous media, comprising the formation of quaternary ammonium salts of hop acids with quaternary ammonium compounds or mixtures thereof; The invention further relates to, the use of quaternary ammonium salts of hop acids in the beer brewing process. The present invention further relates to a method for preparing a brewed beverage, particularly for brewing a beer, and in particular to a method to improve the utilization of hop acids, including alpha-acids and (reduced) iso-alpha-acids in the brewing process.

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 product hydrolysate from brewers' spent grain is disclosed, and the process for the preparation thereof, as well as uses thereof in food for humans and feed for animals. This hydrolysate contains a high percentage of pentosans at a low molecular weight which therefore offers a high bioavailability of soluble fibres. This allows the drawbacks associated with a high consumption of wholegrain products to be overcome, while also allowing consumers to benefit from the nutritional components contained therein.

There is a demand for a beer-taste wort having less grain odor. The beer-taste wort has a ratio ((B)/(A)) of an original extract concentration (unit: mass %) (B) to an alcohol content (unit: (v/v) %) (A) of 2.50 or less.