The invention relates to a method of preparing a beer having an ethanol content of 0-3.0% ABV, in situ fermentative production of gluconate component selected from gluconic acid, gluconate, glucono delta-lactone and combinations thereof by: (a) subjecting the boiled wort to two successive fermentation steps, starting with a fermentation step that generates the gluconate component, followed by the yeast fermentation; or (b) subjecting a first boiled wort to yeast fermentation to produce the yeast fermented wort; subjecting a second boiled wort to another fermentation step to generate the gluconate component and to produce a second fermented wort; and combining the yeast fermented wort and the second fermented wort. Also disclosed is a beer having an ethanol content of 0-3.0% ABV, and produced by the method.

Methods and systems are described that produce a nonalcoholic beer. The method includes heating water within a container, adding selected components to the water including at least one salt or at least one acid, bringing the water to a boil, adding selected hops to create a water brew, cooling the water brew, adding a selected percentage of a high krausening wort to the cooled water brew, allowing the wort to complete a fermentation cycle to produce a base product, diluting the base product by a percentage to thereby produce an ABV to at or below 0.5%, and adding at least one flavoring to the base product to produce the nonalcoholic beer.

Methods and systems are described that produce a nonalcoholic beer. The method includes heating water within a container, adding selected components to the water including at least one salt or at least one acid, bringing the water to a boil, adding selected hops to create a water brew, cooling the water brew, adding a selected percentage of a high krausening wort to the cooled water brew, allowing the wort to complete a fermentation cycle to produce a base product, diluting the base product by a percentage to thereby produce an ABV to at or below 0.5%, and adding at least one flavoring to the base product to produce the nonalcoholic beer.

A method is described for loading a plant product, preferably must or grape, inside a fermentation tank (12) comprising on its top a loading mouth (14), comprising the steps of: moving a quantity of plant product by putting it inside a container (50) coupled to a guide (22) arranged to guide it up above the loading mouth and, there, and transferring said amount inside the tank. The method ensures easy handling of the product.

A method is described for loading a plant product, preferably must or grape, inside a fermentation tank (12) comprising on its top a loading mouth (14), comprising the steps of: moving a quantity of plant product by putting it inside a container (50) coupled to a guide (22) arranged to guide it up above the loading mouth and, there, and transferring said amount inside the tank. The method ensures easy handling of the product.

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.

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 disclosure provides compositions and methods for improved hop acids formulations comprising myristic acid which have improved stability characteristics. The formulations may be used as an anti-bacterial agent in fermentation processes.

The present disclosure provides compositions and methods for improved hop acids formulations comprising myristic acid which have improved stability characteristics. The formulations may be used as an anti-bacterial agent in fermentation processes.

A beverage maker includes a fermentation module, a gas discharge channel connected to the fermentation module, a gas discharge valve connected to the gas discharge channel, a storage tank connected to the gas discharge value and provided with a space capable of accommodating gas therein, an actuator configured to inject gas collected in the space of the storage tank to the fermentation module through the gas discharge channel, a gas pressure sensor connected before the gas discharge valve in a gas flow direction in the gas discharge channel, and a controller configured to control the gas discharge valve and the actuator based on a pressure value of the gas pressure sensor.