Beverage apparatus and method

Abstract

A beverage apparatus, system and methods for use are provided. The apparatus includes a pressure vessel configured to receive a flexible bag for containing a beverage. A pressure release valve is connected to the bag, and a pressure source connected to the pressure vessel. A temperature adjustment device is also provided to adjust temperature within the pressure vessel. A controller controls the temperature adjustment device and the pressure source to achieve a desired temperature and pressure within the pressure vessel according to a current mode of the apparatus, where the current mode is selected from a plurality of modes.

Claims

1. A beverage apparatus, comprising: a pressure vessel configured to receive a flexible bag for containing a beverage; a pressure release valve configured to be connected to the bag; a pressure source connected to the pressure vessel, wherein the pressure source is configured to pressurize the pressure vessel using a gas; a temperature adjustment device configured to adjust temperature within the pressure vessel independently of the pressure source; and a controller comprising one or more processors and one or more memories storing instructions that are executable by the one or more processors and configured to: control the temperature adjustment device to maintain a desired temperature within the pressure vessel according to a current mode of the apparatus, and control the pressure source to achieve a desired pressure within the pressure vessel according to the current mode, wherein the current mode is selected from a plurality of modes, wherein the modes comprise a fermenting mode, in which the controller is configured to control the temperature adjustment device to adjust the temperature within the pressure vessel to be within a first temperature range suitable for fermentation of the beverage, for a first predetermined period of time.

2. A beverage apparatus as claimed in claim 1, wherein the modes comprise a conditioning mode, in which the controller is configured to: control the temperature adjustment device to adjust the temperature within the pressure vessel to be within a second temperature range below the first temperature range, suitable for conditioning of the beverage, for a second predetermined period of time.

3. A beverage apparatus as claimed in claim 2, wherein while in the conditioning mode the controller is configured to: control the pressure source to achieve a desired conditioning pressure level within the pressure vessel.

4. A beverage apparatus as claimed in claim 3, wherein while in the conditioning mode the controller is configured to: determine the desired conditioning pressure level based at least in part on the temperature within the pressure vessel.

5. A beverage apparatus as claimed in claim 4, wherein while in the conditioning mode the controller is configured to: initiate control of the pressure source to achieve the desired conditioning pressure level on determining that the temperature within the pressure vessel has decreased from being within the first temperature range to a predetermined temperature.

6. A beverage apparatus as claimed in claim 4, wherein the desired conditioning pressure level is proportional to the temperature within the pressure vessel.

7. A beverage apparatus as claimed in claim 2, wherein the modes comprise a dispense mode, in which the controller is configured to: control the temperature adjustment device to adjust the temperature within the pressure vessel to be within a third temperature range suitable for dispensing of the beverage; and control the pressure source to maintain a dispensing pressure level within the pressure vessel.

8. A beverage system, comprising: a beverage apparatus, comprising: a pressure vessel configured to receive a flexible bag for containing a beverage; a pressure release valve configured to be connected to the bag; a pressure source connected to the pressure vessel, wherein the pressure source is configured to pressurize the pressure vessel using a gas; a temperature adjustment device configured to adjust temperature within the pressure vessel independently of the pressure source; and a controller comprising one or more processors and one or more memories storing instructions that are executable by the one or more processors and configured to: control the temperature adjustment device to maintain a desired temperature within the pressure vessel according to a current mode of the apparatus, and control the pressure source to achieve a desired pressure within the pressure vessel according to the current mode, wherein the current mode is selected from a plurality of modes, wherein the modes comprise a fermenting mode, in which the controller is configured to control the temperature adjustment device to adjust the temperature within the pressure vessel to be within a first temperature range suitable for fermentation of the beverage, for a first predetermined period of time; and a flexible bag containing a beverage, the bag positioned within the pressure vessel.

9. A beverage system as claimed in claim 8, wherein the pressure vessel comprises a lid configured to be fitted to the pressure chamber, wherein the bag comprises a spout made of more rigid material than the walls of the bag, configured to be attached to the lid such that at least a portion of the flexible walls of the bag lie against a surface of the lid facing the pressure chamber.

10. A beverage system as claimed in claim 9, wherein the spout comprises a flange configured to bear against the surface of the lid facing the pressure chamber.

11. A beverage system as claimed in claim 8, wherein an internal capacity of the bag is greater than an internal volume of the pressure vessel.

12. A method of brewing a beverage using the beverage system comprising a beverage apparatus, the apparatus comprising a pressure vessel configured to receive a flexible bag for containing a beverage, a pressure release valve configured to be connected to the bag, a pressure source connected to the pressure vessel and configured to pressurize the pressure vessel using a gas, a temperature adjustment device configured to adjust temperature within the pressure vessel independently of the pressure source, and a controller comprising one or more processors and one or more memories storing instructions that are executable by the one or more processors and configured to control the temperature adjustment device and the pressure source, the system further comprising a flexible bag configured to be positioned within the pressure vessel, and the method comprising the steps of: positioning the bag within the pressure vessel; connecting the bag to the pressure release valve; mixing base ingredients and fermentation agent within the bag; and controlling the temperature within the pressure vessel according to a current mode of the apparatus.

13. A method as claimed in claim 12, comprising: controlling, using the controller, the temperature adjustment device to adjust the temperature within the pressure vessel to be within a first temperature range suitable for fermentation of the beverage, for a first predetermined period of time.

14. A method as claimed in claim 13, comprising: on completion of the first period of time, controlling, the temperature adjustment device to adjust the temperature within the pressure vessel to be within a second temperature range below the first temperature range, suitable for conditioning of the beverage, for a second predetermined period of time.

15. A method as claimed in claim 14, comprising: controlling the pressure source to achieve a desired conditioning pressure level within the pressure vessel.

16. A method as claimed in claim 15, comprising: determining the desired conditioning pressure level based at least in part on the temperature within the pressure vessel.

17. A method as claimed in claim 15, wherein controlling the pressure source to achieve a desired conditioning pressure level comprises initiating control on determining that the temperature within the pressure vessel has decreased from being within the first temperature range to a predetermined temperature.

18. A method as claimed in claim 16, wherein the desired conditioning pressure level is proportional to the temperature within the pressure vessel.

19. A method as claimed in claim 14, comprising: controlling the temperature adjustment device to adjust the temperature within the pressure vessel to be within a third temperature range suitable for dispensing of the beverage; and controlling the pressure source to maintain a dispensing pressure level within the pressure vessel.

Description

BRIEF DESCRIPTION OF DRAWINGS

(1) Further aspects of the present invention will become apparent from the following description which is given by way of example only and with reference to the accompanying drawing in which:

(2) FIG. 1 is a perspective exploded view of an exemplary beverage apparatus;

(3) FIG. 2A is cross-sectional view of an exemplary pressure vessel;

(4) FIG. 2B is a cross-sectional view of the interface between an exemplary lid and chamber of the pressure vessel;

(5) FIG. 2C is an exemplary flexible bag;

(6) FIG. 2D is a cross-sectional view of the interface between the bag and lid;

(7) FIG. 3 is a cross-sectional view of an exemplary dispensing tap;

(8) FIG. 4 is a flow chart illustrating a first exemplary method of operating the beverage brewing apparatus;

(9) FIG. 5 is a flow chart illustrating a second exemplary method of operating the beverage brewing apparatus, and

(10) FIG. 6 is a flow chart illustrating a third exemplary method of operating the beverage brewing apparatus.

DETAILED DESCRIPTION

(11) FIG. 1 illustrates a beverage apparatus (generally indicated by arrow 10)illustrated without a housing. The apparatus 10 includes a pressure vessel 11 having a pressure chamber 12 and a lid 13. The pressure vessel 11 is configured to receive a flexible bag, as will be described further below.

(12) A temperature adjustment device is provided in the form of a peltier element 14, cooling block 15, heat sink 16, and cooling fan 17. Power is provided by power supply 18, and the temperature adjustment device is controlled by controller 19 to achieve a desired temperature within the pressure vessel 11. It should be appreciated that a temperature sensor outputting an indication of temperature may be integrated into the temperature adjustment device, or provided separately.

(13) A pressure source 20 includes an air pump and pressure sensor, controlled by controller 19 to achieve a desired pressure within the pressure vessel 11. While the pressure sensor is illustrated as an integral component of the pressure source, it should be appreciated that this may be positioned at any desirable position within the apparatus 10. A pressure release valve and gauge 21 is configured to be connected to the interior of the bag within the pressure vessel 11, as will be illustrated in an exemplary embodiment described below.

(14) A display unit 22 displays information relating to operation of the apparatus to the user, with user input unit 23 enabling the user to input commands to controller 19. The controller 19 may also communicate wirelessly with a remote user device, for example a smartphone (not illustrated), to display such information and receive user inputs.

(15) FIG. 2A illustrates a pressure vessel 200, which may be used as pressure vessel 11 in FIG. 1. The pressure vessel 200 includes a pressure chamber 201 and lid 202, configured to contain a flexible bag 203, to which a fitment 204 is attached.

(16) The interface between the pressure chamber 201 and lid 202 is illustrated in greater detail in FIG. 2B. A seal 205 around the periphery of the lid 202 seals against the wall of chamber 201. A pressure port 206 between the interior and exterior of the chamber 201 permits fluid communication with the pressure source (for example pressure source 20 of FIG. 1).

(17) A ridge 207 on the underside of the lid 202 extends into the chamber 201, to a point below the port 206leaving an air gap 208 between the chamber 201 and 202 via which the pressure in the chamber 201 may be adjusted.

(18) The underside 209 of lid 202 is convex, with a curved transition 210 to the ridge 207. The curve assists in shaping the bag (bag 203 of FIG. 2A) as it expands against the lid 202 due to internal pressure. The ridge 207 assists in preventing the pressure port 206 from becoming blocked by the bagparticularly when securing the lid 202 to the chamber 201.

(19) FIG. 2C illustrates the bag 203, including a main compartment 220 made of a foil laminate. The top edge 221 of the bag 203 is convex. When expanded, this encourages the bag 203 to expand evenly against the lid 202 and chamber 201. In contrast, the bottom 222 of the bag 203 is square, leading to creases and folds forming in the base to entrap residual un-dissolved ingredients and reduce the likelihood of them being dispensed.

(20) The bag 203 may be sold with the main compartment 220 containing base ingredients (for example wortwhether concentrated or diluted) for a beverage, and a secondary compartment in the form of an additive fitment 223 containing a fermentation agent such as yeast. In another embodiment, the bag 203 may include only the main compartment 220, containing a beverage ready for consumption, or to be filled with ingredients or a finished beverage by the user, or containing some of the ingredients with the remaining ingredients and fermentation agent to be added by the user.

(21) A rigid spout 224 is provided towards the top of the bag 203, providing a port to the interior of the main compartment 220.

(22) FIG. 2D illustrates the ridged spout 224 attaching to the lid 202 via a bayonet catch arrangement. The spout 224 includes a flange 225, against which a gasket 226 is seated and seals the interface between the spout 224 and lid 202.

(23) A fitment 230 clips into the spout 224. The fitment 230 includes a dispensing port 231, to which a tube (not illustrated) may be connected to provide a conduit to a dispensing tap (for example dispensing tap 300 of FIG. 3discussed further below). A bag pressure port 232 is disposed above the dispensing port 231, to which a tube (not illustrated) may be connected to provide a fluid pathway to a pressure release valve (for example pressure release valve and gauge 21 of FIG. 1). A gas-permeable but liquid resistant barrier 233 may be positioned between the bag pressure port 232 and remainder of the fitment to reduce the likelihood of liquid entering the tube to the pressure release valve 21.

(24) An additive port 234 in the top of the fitment 230 permits the introduction of additives into the main compartment 220 of the bag 203 shown in FIG. 2C. A one way valve is formed by seal 235, the edges of which may lift in response to pressure in the additive port 233 from additives injected therein. In other embodiments, a septum or self-sealing valve may be provided in place of the additive port 233 and seal 234.

(25) It is envisaged that the bag 203 (containing ingredients), fitment 230, and tubing may be sold as a kitset. Once the kitset has been used to produce and/or dispense the beverage, it may be disposed of. It is envisaged that this may be particularly useful for avoiding the need to sanitise the equipment between usesparticularly where the beverage is a fermented beverage such as beer.

(26) A fitment cap 235 may be fastened to the fitment 230 for aesthetic purposes, and to protect the ports 231 and 232.

(27) FIG. 3 illustrates a dispensing tap 300. The tap 300 is mounted in a housing 301which may be used to contain the components in FIG. 1. The tap 300 includes a downspout 302 and downspout cover 303, which may be rotated out from the housing 301 when dispensing is desired. It should be appreciated that this is not intended to be limiting, and that in embodiments the positioning of the downspout 302 may be fixed relative to the housing 301.

(28) A flexible tube (not illustrated) may be connected to a stem 304 of the downspout 302, passing through a pinch member 305. The pinch member 305 is connected to a handle 306 via an actuator link 307. When the handle 306 is in a stored position against the housing, or in the open position illustrated, the pinch member 305 is drawn towards a back wall 308 of the stem 304 to pinch and seal the flexible tube.

(29) When the handle 306 is drawn forward from the position illustrated, the pinch member 305 is pushed forward by the link 307 to open the tube to permit fluid flow. It is envisaged that in exemplary embodiments the inner diameter of the tubing may be substantially 4 mm or less, and may vary in inner diameter at points along its length. It is envisaged that this may assist in dropping the dispensing pressure when the tap 300 is opened, reducing turbulence in the fluid flow and therefore reducing foam production.

(30) The controller 19 may be configured to implement a number of methods, which will be described with reference to FIG. 1 to FIG. 3. It should be appreciated that the precise values provided are exemplary.

(31) Referring to FIG. 4, prior to initiation of method 400, the bag 203 may be secured to the lid 202 and placed within the pressure vessel 201. Where required, water may be added to the main compartment 220, along with a fermentation agent. The fitment 230 and tubing are also connected as required.

(32) In step 401, the controller 19 receives an initiation signal from the user interface 23 indicating that the user wishes to begin a brewing process. This initiation signal may include an indication of the beverage currently being brewed in order to enable determination or access of the appropriate control settings.

(33) In step 402, the controller 19 controls the Peltier element 14 to adjust the temperature within the sealed interior of the pressure vessel, for example to substantially 20 C. or such other temperature specified as appropriate for the brewing mode.

(34) In step 403, the temperature is maintained for substantially 120 hours (depending on the product style). During this time, pressure is built up within the bag 203 due to conversion of fermentable sugars in the wort to alcohol and CO.sub.2. The system is sealed and therefore retains some of the CO.sub.2 in the bag 203. The pressure relief valve 21 manages the bag 203 pressure by allowing excess CO.sub.2 to be releasedfor example maintaining substantially 20 to substantially 25 PSI pressure in the bagto encourage reabsorption of the CO.sub.2 into the fermenting wort to naturally carbonate the beverage.

(35) In step 404, on completion of the substantially 120 hours the controller 19 determines that the brewing process has completed, and transitions to a conditioning modewhich will be described with reference to FIG. 5. An indication of the apparatus 10 being in a conditioning mode may be displayed on the user interface 22.

(36) Method 500 of FIG. 5 is a conditioning process for fermented beverages, such as beer, having undergone the brewing process of method 400.

(37) Prior to initiation of, during, or after method 500 clarification agents may be added to the main compartment 220 of the bag 203.

(38) In step 501, the controller 19 controls the Peltier element 14 to adjust the temperature within the sealed interior of the pressure vessel to a conditioning temperaturefor example substantially 2 C.

(39) In step 502, the controller 19 controls the pressure source 20 to adjust the pressure within the sealed interior of the pressure vessel, for example to substantially 10 to substantially 12 PSI. The controller may initiate such control on determining that temperature has dropped to a predetermined threshold below which carbonation may be impacted onfor example between substantially 4 to substantially 9 C. Further, desired pressure levels may be determined based on temperature sensed within the vessel 11.

(40) In step 503, the controller 19 maintains the temperature and pressure for substantially 70 hours.

(41) In step 504, on completion of the 70 hours the controller 19 determines that the conditioning process has completed, and transitions to a dispensing modewhich will be described with reference to FIG. 6. An indication of the apparatus 10 being in a dispensing mode may be displayed on the user interface 22.

(42) Where the bag 203 contains a beverage provided in a condition for consumption, it may be fitted to the apparatus substantially as described above, and a chilling mode initiated by a user via user interface 23. The controller 19 controls Peltier device 14 to maintain a temperature of substantially 2 to substantially 4 C. for several hours before entering the dispense mode.

(43) Method 600 of FIG. 6 is a dispensing process using the apparatus 10.

(44) In step 601, the controller 19 controls the Peltier element 14 to adjust the temperature within the sealed interior of the pressure vessel to the desired dispensing temperaturefor example substantially 2 to substantially 4 C.

(45) In step 602, the controller 17 controls the pressure source 20 to maintain pressure within the sealed interior of the pressure vessel 11 to be substantially 10 to substantially 12 PSI. In doing so, when dispensing tap 300 is opened by the user the pressure differential between the sealed interior of the pressure vessel 11 and the interior of the bag 203 compresses the bag 203 to dispense the beverage through the fitment 230 at the top of the bag 203.

(46) This squeezing action may result in sediment remaining settled in the bottom of the bag 203 until the bag 203 to contain it and prevent it from being disturbed and dispensed with the beverage. However, it should be appreciated that filtration means may be providedfor example inline filter 24 of FIG. 1. It is envisaged that such a filter 24 may also assist in reducing foaming of the beverage as it is dispensed.

(47) This filter 24 may also be configured to contain flavouring, providing multi-functionality within a single unit. In addition to reducing space requirements within the apparatus 10, this may reduce the number of components requiring cleaning by the user to maintain hygiene.

(48) Once the tap 300 is closed, the external pressure on the bag 203 is maintained to achieve the internal pressure required to maintain the desired level of carbonation.

(49) The weight of the apparatus 10 may be monitoredfor example using load cell 25 of FIG. 1 in communication with the controller 19and used to determine the quantity of beverage remaining for display to the user. Alternatively, the controller 19 may determine the volume of beverage dispensed (and therefore volume remaining) based on how long the tap 300 is open and a flow rate for the tap 300. The length of time the tap 300 is open may be determined, for example, based on changes in pressure within the vessel 11 and time required for the pressure source 20 to restore pressure.

(50) Once all the beverage has been dispensed, pressure may be released, and the bag 203 may be removed and disposed ofalthough it should be appreciated that some or all of the components may be reused if so desired.

(51) Aspects of the present invention have been described by way of example only and it should be appreciated that modifications and additions may be made thereto without departing from the scope thereof as defined in the appended claims.