A brewing apparatus comprising a first vessel having a top end having a top edge, a bottom end, an interior portion having an interior side wall, an exterior side wall. The brewing apparatus further comprises a secondary vessel having a top end having a top edge, a bottom end, an interior portion having an interior side wall, an exterior side wall, wherein the secondary vessel is configured to fit in the interior portion of the first vessel, wherein the secondary vessel includes a first row of one or more coupling members positioned along a first plane between the top edge and the bottom edge of the secondary vessel, wherein the coupling means are coupled to the exterior sidewall of the secondary vessel.

A brewing apparatus comprising a first vessel having a top end having a top edge, a bottom end, an interior portion having an interior side wall, an exterior side wall. The brewing apparatus further comprises a secondary vessel having a top end having a top edge, a bottom end, an interior portion having an interior side wall, an exterior side wall, wherein the secondary vessel is configured to fit in the interior portion of the first vessel, wherein the secondary vessel includes a first row of one or more coupling members positioned along a first plane between the top edge and the bottom edge of the secondary vessel, wherein the coupling means are coupled to the exterior sidewall of the secondary vessel.

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 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 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 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.

Device (V) for obtaining a wort (WO) from a mash (MA) in the beer brewing or beverage industry, at least comprising a receiving unit (AG) for receiving the mash (MA); at least one separating device (T; T1, T2) each having a surface (FA; FA1, FA2); wherein the surface (FA) has a multiplicity of openings (OP); wherein the device (V) is preferably suitable for separating the mash (MA) into the wort (WO) and a residual mash (RM) by means of the surface (FA) of the separating device (T); wherein the surface (FA; FA1, FA2) or a part thereof can be brought into contact with the mash (MA), if the mash (MA) is present in the receiving unit (AG) for separation into the wort (WO) and the residual mash (RM); and wherein, during the operation of the device (V), the surface (FA) is arranged such that it is moved or can be moved or can be rotated relative to the mash (MA), the residual mash (RM) and/or the receiving unit (AG).

A method for producing a saccharified mash comprising drawing out a part of a mash to be saccharified into a tank, heating the part, and returning the part and mixing with the remainder part, characterized in that the method comprises heating the drawn-out mash to be saccharified in a copper tube. A beer using a saccharified mash obtained by the production method of the present invention allows to control the generation of factors that would be regarded as negative in sensory aspect such as “burnt taste,” and shows overall excellent flavor such as being excellent in body, aroma and taste, so that a new taste can be provided as a luxurious product.

A method for producing a saccharified mash comprising drawing out a part of a mash to be saccharified into a tank, heating the part, and returning the part and mixing with the remainder part, characterized in that the method comprises heating the drawn-out mash to be saccharified in a copper tube. A beer using a saccharified mash obtained by the production method of the present invention allows to control the generation of factors that would be regarded as negative in sensory aspect such as “burnt taste,” and shows overall excellent flavor such as being excellent in body, aroma and taste, so that a new taste can be provided as a luxurious product.

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.