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 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 beer filter and a method of brewing beer is disclosed, the beer filter including an outer sheath, an outer permeable sheath disposed in the outer sheath, and an inner permeable sheath disposed in the outer permeable sheath. The method includes steps of disposing an outer permeable sheath within an outer sheath, filling an outer permeable sheath with hops, disposing an inner permeable sheath within the outer permeable sheath, and causing beer to flow from a vessel through and out of the inner permeable sheath, through the hops in the outer permeable sheath, out of the outer permeable sheath and into the outer sheath, and from the outer sheath and back into the vessel.

A beer making system may adjust the beer making process based on the age and provenance of hops to achieve a designed flavor profile. Hops may be analyzed and packaged, with the analysis stored for recall by a beer making system. When the hops are used during beer making, compensations may be made to the recipe parameters to compensate for estimated changes in the hops performance. In one use case, hops may be analyzed and sealed into single-use packages, which may be subsequently used with an automated or semi-automated beer making machine. A database lookup may be performed at beer making to adjust a recipe to increase or decrease time, temperature, or other parameters of a beer making process.

The invention regards an aroma extraction unit, comprising: a hydration tank containing a mixture of plants or parts thereof and a liquid, said tank configured to contain a positive gas flow pressure, a shearing unit configured for shearing the plants or parts thereof, a hydrodynamic cavitation unit, and at least one circulation unit, wherein the hydration tank, shearing unit, cavitation unit are in fluid communication, and the at least one circulation unit is configured for circulating the mixture from the tank into the shearing unit, further into the cavitation unit, and from the cavitation unit back into the tank and/or shearing unit.

A method for extracting value adding content substances from plant based content substance bearers into a brew liquid by bringing a predetermined amount of the plant based content substance bearers in contact with a predetermined volume of fresh brew liquid in a dispersion and extraction container so that the plant based content substance bearers are at least partially distributed or dissolved in the brew liquid by forming a first suspension and the value adding content substances transition from the plant based content substance bearers into the brew liquid and so that the plant based content substance bearers are separated from the brew liquid by gravity when performing a solid-liquid-separation.

The invention regards an aroma extraction unit, comprising: a hydration tank containing a mixture of plants or parts thereof and a liquid, said tank configured to contain a positive gas flow pressure, a shearing unit configured for shearing the plants or parts thereof, a hydrodynamic cavitation unit, andat least one circulation unit, wherein the hydration tank, shearing unit, cavitation unit are in fluid communication, and the at least one circulation unit is configured for circulating the mixture from the tank into the shearing unit, further into the cavitation unit, and from the cavitation unit back into the tank and/or shearing unit.