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 device for producing fermented liquor includes: a main body, including: a control board; a carbon dioxide container connection; and a container, including: an outer container; a container cap, wherein the device is configured to: close a gas discharge port based on a pressure in the container reaching a first pressure; measure a first time for the pressure to become a second pressure, and store the first time; open the gas discharge port; close the gas discharge port based on the pressure becoming the first pressure, and measure a second time for the pressure to become the second pressure; and repeatedly, based on the second time being smaller than the first time: open the gas discharge port; close the gas discharge port based on the pressure becoming the first pressure; and measure the second time for the pressure to become the second pressure.

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.

A beer maker may include a fermentation vessel accommodated in a space and having a beer brewing space, a main channel communicating with the beer brewing space, a sub-channel communicating with the beer brewing space, a gas pump connected to the sub-channel to pump gas to the sub-channel, and a gas valve at the sub-channel. Ingredients for brewing beer are supplied to the beer brewing space through the main channel, and gas is supplied to the beer brewing space through the sub-channel, so that beer can be simply brewed while minimizing a user from opening the lid.

A beer maker may include: a fermentation container having a beer brewing space, a thermoelectric module (or device) for heating or cooling inside of the housing, an ingredient supplying device, and a main channel connecting the ingredient supplying device and the beer brewing space to each other. Ingredients may be fermented in the fermentation vessel container, which is protected by a housing. Ingredients may be provided into the beer brewing space in a state that a lid is closed, a foreign substance may be minimized from being contained in the beer.

A method for treating a wort in a kettle provides a kettle with an inlet for feeding a wort into the kettle and with an outlet for flowing the wort out of the kettle. A heating means for bringing the wort contained in the kettle close to or at boiling temperature, as well as for controlling the temperature. A gas sparging system for sparging an inert gas into said wort. Feeding wort from a lautering step into said boiling kettle through the inlet, the wort at a temperature below its boiling temperature. During sparging, heating the wort and maintaining it at a treatment temperature below the boiling temperature of the wort for a duration between 15 and 90 min, and no longer than required to evaporate at most 4 wt. % of water initially in the wort. Transferring the treated wort to a trub separation step through the outlet.

A method for treating a wort in a kettle provides a kettle with an inlet for feeding a wort into the kettle and with an outlet for flowing the wort out of the kettle. A heating means for bringing the wort contained in the kettle close to or at boiling temperature, as well as for controlling the temperature. A gas sparging system for sparging an inert gas into said wort. Feeding wort from a lautering step into said boiling kettle through the inlet, the wort at a temperature below its boiling temperature. During sparging, heating the wort and maintaining it at a treatment temperature below the boiling temperature of the wort for a duration between 15 and 90 min, and no longer than required to evaporate at most 4 wt. % of water initially in the wort. Transferring the treated wort to a trub separation step through the outlet.