ADDITION OF INGREDIENTS HAVING AROMATIC COMPONENTS TO A BEVERAGE

Abstract

A method for dry hopping a beverage such as young beer includes the steps of removing a portion of the beverage from the fermentation tank, mixing it with hops in a mixing vessel having a rotating paddle, and returning the young beer to the fermentation tank. A system and a mixing device are disclosed that are suitable for use with the method.

Claims

1. A method of adding an ingredient having aromatic components to a beverage contained in a fermentation tank, comprising: providing a mixing device having a vessel defining a compartment and having a paddle in the compartment that may be moved, charging the compartment of the mixing device with the ingredient, providing fluid communication between the fermentation tank and the compartment of the mixing device, purging the compartment of the mixing device and the fluid communication with an inert gas, filling the compartment of the vessel of the mixing device with beverage from the fermentation tank, stirring the ingredient and the beverage inside the compartment of the vessel of the mixing device by moving the paddle, determining when a sufficient amount of aromatic components from the ingredient have been added to the beverage in the compartment of the vessel of the mixing device, returning the beverage from the compartment of the vessel of the mixing tank to the fermentation tank together with a slurry formed from the ingredient in the compartment of the vessel of the mixing device.

2. The method according to claim 1 further comprising the step of sanitizing the compartment of the vessel of the mixing device prior to the step of charging the vessel of the mixing device with the ingredient.

3. The method according to claim 1 further comprising the step of removing the slurry from the fermentation tank.

4. The method according to claim 1 further comprising the step of transferring the beverage in the fermentation tank to downstream processing following the return of the beverage with the slurry from the compartment of the vessel of the mixing vessel.

5. The method according to claim 1 wherein the beverage is new beer and the ingredient is hops.

6. The method according to claim 5 wherein the hops are whole hops flowers or seed cones.

7. The method according to claim 5 wherein the hops are in the form of pellets.

8. The method according to claim 1 wherein the beverage is new beer and the ingredient is an adjunct.

9. The method according to claim 8 wherein the adjunct is selected from the group consisting of spices, herbs, extracts, and fruits.

10. The method according to claim 1 wherein the beverage is a cider.

11. A mixing device for adding an ingredient having aromatic components to a beverage, comprising: a vessel having walls defining a compartment, a paddle mounted on an axle inside the compartment and configured so that the paddle may be rotated by turning the axle, and a top port and a bottom port being defined in the vessel for providing access to the inner compartment, wherein the top port is configured to receive the ingredient into the compartment and the bottom port is configured to receive into and discharge the beverage from the compartment.

12. The mixing device according to claim 11 wherein the top port is configured to receive any of the group consisting of a funnel, a pressure system comprising a pressure gauge, and a clean-in-place spray ball.

13. The mixing device according to claim 11 wherein the pressure system further comprises a pressure relief valve and a CO.sub.2 valve.

14. The mixing device according to claim 11 further comprising a cart having wheels is attached to the vessel wherein the cart is configured to support the vessel and permit the vessel to be moved across a floor.

15. The mixing device according to claim 11 wherein the paddle is configured to rotate adjacent to but not in contact with the walls of the vessel whereby the ingredient will be stirred into the beverage.

16. The mixing device according to claim 11 further comprising a bottom access pipe system connected to and communicating with the bottom port whereby beverage may be supplied to and from the compartment of the vessel.

17. The mixing device according to claim 16 wherein the bottom access pipe system comprises a valve adapted to communicate with a hose for supplying the beverage to and from the compartment of the vessel.

18. A system for adding an ingredient having aromatic components to a beverage, comprising: a tank having walls defining a compartment adapted to contain the beverage and a port in a lower part of the tank and a port in an upper part of the tank providing fluid communication with the compartment, a mixing device comprising a vessel defining a compartment, a paddle mounted on an axle inside the compartment and configured so that the paddle may be rotated by turning the axle, and a top port and a bottom port being defined in the vessel for providing access to the compartment, wherein the top port is configured to receive the ingredient into the compartment of the mixing device and the bottom port is configured to receive into and discharge the beverage from the compartment of the mixing device, a hose adapted to be connected to the lower port of the tank and the bottom port of the vessel of the mixing device for providing fluid communication between the compartment of the tank and the compartment of the vessel of the mixing device, a source of compressed inert gas and a tube attached to the source for providing compressed inert gas to either the upper port of the tank or the top port of the vessel of the mixing device.

19. The system according to claim 18 further comprising a valve attached to the lower port of the tank wherein the hose is adapted to be connected to the valve.

20. The system according to claim 18 further comprising a valve attached to the bottom port of the vessel of the mixing device wherein the hose is adapted to be connected to the valve.

21. The system according to claim 19 further comprising a sight glass attached to the valve that is attached to the lower port of the tank.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0022] These and other aspects of the disclosed subject matter will become clear from the following description with reference to the accompanying drawings, wherein:

[0023] FIG. 1 is a perspective view of an exemplary embodiment of a mixing vessel made in accordance with principles of the disclosed subject matter;

[0024] FIG. 2 is a side plan view of the mixing vessel shown in FIG. 1;

[0025] FIG. 3 is a side sectional view of the mixing vessel taken along its center axis;

[0026] FIG. 4 is a sectional view of the mixing vessel taken along the plane 4 as shown in FIG. 2;

[0027] FIG. 5A is a front view showing an exemplary embodiment of a system for dry-hopping beer in accordance with principles of the disclosed subject matter, in which the system is set up for purging the mixing vessel and related hoses;

[0028] FIG. 5B is a front view of the system shown in FIG. 5A in which the system is set up for loading the mixing vessel from a fermentation tank;

[0029] FIG. 5C is a front view of the system shown in FIG. 5A in which the system is set up for discharging the mixing vessel to the fermentation tank; and

[0030] FIG. 6 is a block diagram depicting an exemplary method in accordance with principles of the disclosed subject matter.

DETAILED DESCRIPTION

[0031] The disclosed subject matter will be described in detail hereafter with reference to exemplary embodiments shown in the accompanying drawings. In this description, the specific ingredient having aromatic components is hops or hops pellets and the beverage is new or young beer, that is, beer that has been recently fermented and cooled. It will be understood that the methods, devices, and systems described below could be employed with other ingredients and beverages.

[0032] A currently preferred mixing device 1 according to the disclosed subject matter is shown in FIG. 1. The mixing device 1 has a mixing vessel 10 mounted on a cart 30 that is attached to and supported by wheels 34. Preferably, the wheels 34 are attached to the cart 30 so they can rotate about generally vertical axes, like caster wheels, for easier maneuverability. The mixing vessel 10 is shaped like a barrel with a generally cylindrical sidewall 11 joined to end walls 12 and 13 to define an interior compartment 14. The mixing vessel 10 is aligned on the cart 30 so the axis of the cylindrical sidewall 11 (and thus the compartment 14) is horizontal. The shaft 21 is located along the axis of the cylindrical sidewall 11 (see FIG. 3).

[0033] The mixing device 1 could have a mixing vessel 10 that has wheels attached directly to the vessel 10 in place of the cart 30, although this is not shown in the drawings.

[0034] The mixing vessel 10 preferably is made of stainless steel although other materials could be employed as long as they are strong to withstand pressurization as well as food-safe for sanitary reasons.

[0035] An upper port 15 is defined in the top of the sidewall 11. (Top and bottom for the purpose of this specification refer to positions on the sidewall 11 with respect to the floor supporting the cart 30.) A short cylinder with a circular flange 15a is attached (such as by welding) to the exterior of the sidewall 11 and above the port 15. The flange 15a is part of a tri-clamp or tri-clover sanitary fitting for detachable mating with use of the tri-clamp or tri-clover clamp 17 and a gasket (not shown) to corresponding flanges on various devices to be described below.

[0036] A bottom port 16 is defined in the bottom of the sidewall 11. A short cylinder with a circular flange 16a is attached (such as by welding) to the exterior of the sidewall 11 and below the port 16. The flange 16a is part of a tri-clamp or tri-clover sanitary fitting for detachable mating with use of a tri-clamp or tri-clover clamp and a gasket (not shown) to corresponding flanges on devices described below.

[0037] The mixing vessel 10 contains a mixing apparatus 20 that includes a paddle 25 that rotates within the compartment 14. An axle 21 is mounted between a bearing 22 attached to the end wall 12 and a bearing 23 attached to the end wall 13. The bearings 22 and 23 are aligned along the axis of the generally cylindrical sidewall 11 so the axle 21 occupies that axis. An end of the axle 21 is available to the outside of the mixing vessel 10 through an opening in the end wall 12. The handle 27 is detachably connected to the axis 21. The handle 27 can be manually turned so that the axle 21 rotates in the bearings 22 and 23.

[0038] Alternatively, the axle 21 may be connected to an electric motor (not shown) to turn the axle 21. The motor preferably would be attached to a power supply and a control system. The control system would be configured to turn the axle 21 and thus the paddle 25 according to a preset schedule.

[0039] The arms 26 are connected to the axle 21 and extend radially from the axle 21 to the paddle 25. The paddle 25 is generally parallel to the axle 21 and is both shaped and mounted at the ends of the arms 26 in such a way that the paddle 25 will be adjacent to but not contact the sidewall 11 when the axle 21 rotates. The paddle 25 as shown in the drawings is a flat blade configured to fit inside the walls 11, 12, and 13 that define the compartment 14 but other shapes are possible, such as a spiral.

[0040] An initial prototype of the mixing device 1 was constructed by adapting a Modern Cooperage mixing barrel. Modern Cooperage barrels are stainless steel barrels provided with a rotatable internal array that receives and mounts staves of oak (see www.moderncooperage.com). Their purpose is to age or mature wine by contacting it with the oak. In the past, barrels made of oak were used for wine maturation but the barrels needed to be replaced after use. The Modern Cooperage barrels last longer because only the wood staves need to be replaced with each charge of wine. The following patents relate to the general concept but do not exactly depict the Modern Cooperage mixing barrel used for the initial prototype: U.S. Pat. No. 7,284,476 B2 to Roleder for Container Assembly for Aging a Liquid and U.S. Pat. No. 9,032,864 B2 to Roleder for Container Assembly for Aging a Liquid.

[0041] The initial prototype of the mixing device 1 was constructed by adding a bottom port and bottom port flange to a Modern Cooperage barrel and by providing one permanent stainless steel paddle in place of the various removable oak staves. The port 18 on the end wall 12, originally provided for accessing the compartment 14 in order to remove and replace oak staves, is useful for providing a vent when the vessel 10 is being cleaned. (When using high-temperature cleaning chemicals the vessel 10 should be vented to avoid excessive positive or negative pressures that could compromise the integrity of the vessel 10.)

[0042] A cart 30 with wheels 34 was welded to the modified Modern Cooperage barrel so the mixing device 1 could be readily moved to be adjacent a fermentation tank or any other place the mixing device 1 is needed. The mixing device 1 also can be easily moved to a storage position that is out of the way of normal brewery operations.

[0043] The top port 15 may receive or attach to a number of devices as indicated in FIG. 2. One is the pressure system 40, consisting of a pressure gauge 42, a CO.sub.2 valve 44, and a pressure relief valve 46. The pressure system 40 both supplies carbon dioxide to the compartment 14 and releases pressure in that compartment.

[0044] Another device that may be attached to the top port 15 is a funnel 50. The funnel 50 may be inserted and connected to the top port 15 in order to load hops or hops pellets, or adjuncts, into the compartment 14.

[0045] Yet another device that may be attached to the top port 15 is a clean-in-place (CIP) spray ball 60. The CIP spray ball 60 may be inserted into the top port 15 in order to supply cleaning liquid and water to clean the compartment 14. The pressure system 40, funnel 50, and CIP spray ball 60 all have flanges that are detachably connected to the flange 15a and are secured in place by the tri-clamp 17.

[0046] The bottom port 16 is equipped with a flange 16a. The flange 16a may be connected to a bottom access pipe system 70 that permits connection by a separate hose or pipe to a fermentation tank 100. As seen in FIGS. 1, 2, 4, 5A, 5B, and 5C, the bottom access pipe system 70 is composed of a reduction pipe 71, an elbow 72, the extension pipe 73, and concluding in the valve 75 that terminates in a connection flange 76. The segments 71-73 and the valve 75 have flanges that are held together with tri-clamps. The bottom access pipe system 70 may be removed from the bottom port 16 by disconnecting it from the flange 16a by loosening a tri-clamp.

[0047] The vessel 10 of the currently preferred version of the mixing device 1 is generally cylindrical and is mounted on the cart 30 so the axis of the generally cylindrical vessel is horizontally aligned with the paddle 25 rotating about the axle 21. Alternative versions of the mixing device could employ different shapes and orientations of the vessel 10. For example, the axle 21 could be vertically aligned in the manner of the impeller in a cylindrical-conical fermentation tank. The vessel 10 should have a bottom port adapted for draining the hops slurry and the beverage after mixing of the beverage and the hops. The paddle 25 should be adapted to stir the hops into the beverage rather than leaving the hops on the bottom of the compartment 14.

[0048] A currently preferred method of dry hopping according to the disclosed subject matter is illustrated in the block diagram of FIG. 6. FIGS. 5A-5C show a system for dry-hopping beer in various configurations. In each of these configurations the mixing device 1 connected to a fermentation tank 100 by a sanitary hose 112.

[0049] In step 150, the mixing device 1 is first cleaned and sanitized. The compartment 14 of the mixing vessel 10 is cleaned and sanitized by spraying cleaning solution through the CIP spray ball 60 inserted in the top port 15 while the bottom port 16 is connected via the bottom access pipe system 70 to a hose connected to a pump (the hose and the pump are not shown in the drawings). The valve 75 is opened to allow the cleaning solution to escape through the bottom access pipe system 70 to flow to the pump and then re-circulated back through the spray ball 60 in a closed loop system.

[0050] As mentioned earlier, the port 18 on the end wall 12 is useful for providing a vent when the vessel 10 is being cleaned to avoid excessive positive or negative pressures that could compromise the integrity of the vessel 10. The operator or brewer then flushes the compartment 14 by spraying sterilized water through the CIP spray ball 60 inserted in the top port 15 while the valve 75 is open to permit the water to escape from the compartment 14 through the bottom port 16.

[0051] In step 152, the mixing device 1 is charged with hops. The bottom port 16 of the mixing vessel 10 is closed while the funnel 50 is fixed to the top port 15. The brewer adds hop pellets (or hop flowers) H through the funnel 50 in the amount of the brewer's choosing. FIG. 5A shows hops pellets H inside the compartment 14 of the mixing vessel 10 as a result of the performance of this step.

[0052] In step 154, the mixing device 1 is to be connected with a sanitary hose 112 to a fermentation tank 100 containing young beer as shown in FIG. 5A. The mixing device 1 is moved by rolling on its wheels 34 to be near the fermentation tank 100. On the fermentation tank end of the sanitary hose 112 is a sight glass assembly 110 attached to a sanitary tee 105 with a valve 105A. The tee 105 is attached to a tank valve 104 that in turn is connected to the port 102 in the side of the fermentation tank 100. The other end of the sight glass 110 is attached to the sanitary hose 112. The sanitary hose 112 is clamped to the bottom access pipe system 70 that is connected to the bottom port 16 of the mixing vessel 10. The tank valve 104 will be closed until the mixing device is ready to be charged with new beer from the tank 100.

[0053] In step 156, the mixing device 1 is purged of air (oxygen). The configuration of the system for dry-hopping beer for purging is shown in FIG. 5A. The top port 15 of the mixing vessel 10 is sealed by clamping a pressure system 40, consisting of a pressure gauge 42, a carbon dioxide valve 44, and a pressure relief valve 46, to the flange 15a using a gasket (not shown) and the tri-clamp 17. The carbon dioxide gas supply 120 is connected to the valve 105A by a hose 122 connected to the intermediate carbon dioxide valve 105B. Opening the valve 105A and the carbon dioxide valve 105B permits carbon dioxide gas from the CO2 supply 120 to flow through the carbon dioxide valve 105B and the valve 105A and thence through the sight glass assembly 110 into the sanitary hose 112. From the sanitary hose 112 the carbon dioxide gas flows through the bottom access pipe system 70 and through the port 60 into the compartment 14 of the mixing vessel 10. The valve 104 is closed and the valve 75 is opened during this step in order to direct the carbon dioxide gas toward the mixing vessel 10.

[0054] The carbon dioxide gas is supplied from the carbon dioxide supply at up to ten pounds per square inch (PSI) pressure and is vented from the compartment 14 by cracking the carbon dioxide valve 44 as needed. Pressurizing to ten PSI and then venting the compartment 14 to zero PSI three times should be sufficient to eradicate any oxygen from the compartment 14 of the mixing vessel 10 as well as any residual oxygen in the hops H contained in the compartment 14.

[0055] In step 158, the mixing device 1 is filled with young beer from the fermentation tank 100. The configuration of the system for dry-hopping beer for filling the mixing tank 10 is shown in FIG. 5B. The valve 105A is closed. The valve 104 is opened and the valve 75 remains open in order to provide a path for young beer to flow from the fermentation tank 100 to the mixing vessel 10 due to a difference in pressure or gradient between the fermentation tank 100 and the compartment 14 of the vessel 10. The pressure at the time of filling preferably is ten PSI in the compartment 14 of the vessel 10, and approximately twelve PSI in the fermentation tank 100. The pressure in the fermentation tank 100 is supplied by connecting the CO2 supply 120 to the carbon dioxide addition pipe 108 via the hose 122 and the carbon dioxide valve 109 (which may be the same as the carbon dioxide valve 105B).

[0056] The pressure imbalance between the fermentation tank 100 and the mixing vessel 10 allows for adequate flow of new or young beer without excessive foaming. The carbon dioxide valve 44 is cracked open to vent off flow-restrictive excessive pressure in the compartment 14. The young beer B that enters the compartment 14 of the mixing vessel 10 preferably should be free of yeast slurry, therefore the side valve 104 and not the lower-positioned bottom valve 106 of the fermentation tank 100 should be used to fill the compartment 14. The young beer B that enters the compartment 14 of the mixing vessel 10 preferably should be at a temperature of greater than 60 degrees Fahrenheit to ensure the hop oil solubility is more nearly ideal. The hops or hops pellets H will now be immersed in the young beer B.

[0057] In step 160, the hops H and the young beer B in the compartment 14 of the mixing vessel are stirred in order to extract hop oil into the young beer. Once the compartment 14 of the mixing vessel 10 is full, the valve 75 is shut and the carbon dioxide valve 44 is shut after the pressure of the compartment 14 reaches between three and five PSI. The paddle 25 is adapted to stir the hops H into the beverage B and for this purpose the paddle 25 is shaped and sized to nearly touch but not contact the side wall 11 of the vessel 10 so that the hops H will be mobilized into the beverage B and not left resting on the bottom of the compartment 14.

[0058] The hops H may be stirred or spanked using the mixer handle 27 or a motor to rotate the mixing paddle apparatus 20 and thus the paddle 25 at a frequency and duration of the brewer's choosing, such as one revolution every two hours, until the brewer has either determined that maximum oils have been extracted from the hops by sensory evaluation (smell and taste) or by gas chromatography. Alternatively, the brewer may follow a schedule that has been previously determined in light of experience to extract the maximum oils from the hops in view of the nature of the hops and the young beer.

[0059] A speed and frequency of spanking could be programmed into the motor's control system if a mixing motor is used to stir the hops. For example, the control system could be programmed to spank or rotate the paddle every X hours for Y minutes for Z days.

[0060] In step 162, the spanked beer, along with the hop slurry that will have been created by stirring or spanking the hops with the young beer, are sent to the fermentation tank 100. The configuration of the system for dry-hopping beer for doing so is shown in FIG. 5C. The brewer pressurizes the compartment 14 of the vessel 10 of the mixing vessel 10 preferably to ten PSI, as seen on the gauge 42, by supplying carbon dioxide from the carbon dioxide supply 120 via the carbon dioxide supply hose 122 and the carbon dioxide valve 44. The brewer then sets the pressure of the fermentation tank 100 preferably to three PSI. The valve 75 of the bottom access pipe 70 attached to the mixing vessel 10 is opened along with the fermentation tank valve 104. (The valve 105A should remain closed.) The large pressure differential allows for flow back into the fermentation tank 100. The brewer rotates the paddle 25 in the compartment 14 of the vessel 10 of the mixing vessel 10 to ensure all the dry-hopped beer and the hop slurry is sent to the fermentation tank 100.

[0061] In step 164 the hops slurry is removed from the fermentation tank 100. To do so, the fermentation tank temperature of the fermentation tank 100 is dropped to a conditioning temperature (preferably in the range 30-32 degrees Fahrenheit) to settle out the hop slurry. The hop slurry is removed through the bottom valve 106 of the fermentation tank 100 after settling.

[0062] In step 166 the finished dry hopped beer will continue through to the brewer's downstream bright beer processing.

[0063] Depending on the size of the fermentation tank 100, one performance of the steps 150 through 164 may be sufficient to dry hop the young beer in the fermentation tank 100. In practice, one loading of a mixing device 1 having a capacity of 80 gallons of new beer with about 1.2 pounds of hops pellets, in the performance of the steps 150-164, is found to be sufficient to treat the young beer in a 700 gallon fermentation tank 100. A larger fermentation tank 100 may require the treatment of more new beer in the mixing device 1, and thus the steps 150-164 could be repeated if necessary to dry hop the new beer.

[0064] Should a larger fermentation tank 100 be employed, preferably two or more mixing devices 1 would be charged one after the other from the fermentation tank 100 with new beer and set to performing step 160 at the same time, followed by sequential performance of the step 162 with each mixing device 1. This is to save time in the brewing process because using the same mixing device 1 twice or more times over in sequence will take more time. Alternatively, a larger mixing device 1 could be employed.

[0065] The detailed description above has discussed a system, method, and device for dry hopping young beer. However, the skilled person will recognize that the same system, method, and device could be employed to add the aromatic component from an ingredient such as an adjunct to young beer or to any fermented beverage, such as cider.

[0066] This specification describes currently preferred embodiments of the disclosed subject matter. However, it will be understood that various modifications may be made thereto, and it is intended that the appended claims cover all such modifications as fall within the spirit and scope of the disclosed subject matter.