Brewing Process With Electrolytes

Abstract

Methods and processes for brewing malt beverages with electrolytes are provided. In one embodiment of the invention, salts or electrolyte-yielding compounds are added in concentrations or levels greater than those currently believed to be practicable in the art. In some embodiments, the electrolyte-yielding compounds may be added in one or more stages of the brewing process. The methods presented provide flexibility in brewing malt beverages, including beer, with altered electrolyte levels, and alterations of one or more flavors.

Claims

1. A method for brewing malt beverages using one or more pluralities of brewing ingredients and one or more pluralities of electrolyte-yielding compounds, the method comprising: mashing of a first plurality of the brewing ingredients, comprising strike water and grains, creating a plurality of mash comprising a plurality of wort and a plurality of residual grain; then sparging the plurality of residual grain with a second plurality of the brewing ingredients, creating a plurality of sparging water; then boiling the plurality of wort and the plurality of sparging water with a third plurality of the brewing ingredients, creating a plurality of altered wort; and then fermentation of the plurality of altered wort with a fourth plurality of brewing ingredients, resulting in a plurality of brewed malt beverage.

2. The method of claim 1, in which after fermentation of the plurality of altered wort, the plurality of brewed malt beverage is carbonated.

3. The method of claim 1, in which a first plurality of electrolyte-yielding compounds is mixed with the strike water before the grains are mixed with the strike water.

4. The method of claim 1, in which a first plurality of electrolyte-yielding compounds is mixed with the strike water after the grains are mixed with the strike water.

5. The method of claim 1, in which a second plurality of electrolyte-yielding compounds is mixed with the grains prior to mixing the strike water and the grains.

6. The method of claim 1, in which the plurality of wort and the plurality of residual grain are separated, and then a third plurality of electrolyte-yielding compounds is added to the plurality of wort.

7. The method of claim 1, in which a fourth plurality of electrolyte-yielding compounds is added to the plurality of sparging water before, while, or after the plurality of sparging water is run over or through the plurality of residual grain.

8. The method of claim 1, in which the plurality of wort and the plurality of sparging water are combined, and in which a fifth plurality of electrolyte-yielding compounds is added to the combined wort and sparging water after the plurality of wort and the plurality of sparging water are combined, the addition of the fifth plurality of electrolyte-yielding compounds occurring before the third plurality of the brewing ingredients, which further comprises a plurality of flavoring ingredients, is combined with the combined wort and sparging water.

9. The method of claim 1, in which the plurality of wort and the plurality of sparging water are combined, and in which a sixth plurality of electrolyte-yielding compounds is added to the combined wort and sparging water after the plurality of wort and the plurality of sparging water are combined, the addition of the sixth plurality of electrolyte-yielding compounds occurring while or after the third plurality of the brewing ingredients, which further comprises a plurality of flavoring ingredients, is combined with the combined wort and sparging water.

10. The method of claim 1, in which a seventh plurality of electrolyte-yielding compounds is added to the plurality of altered wort before the fourth plurality of brewing ingredients, which fourth plurality of brewing ingredients comprises yeast.

11. The method of claim 1, in which an eighth plurality of electrolyte-yielding compounds is added to the plurality of altered wort after the fourth plurality of brewing ingredients, which fourth plurality of brewing ingredients comprises yeast.

12. The method of claim 1, in which a ninth plurality of electrolyte-yielding compounds is added to the plurality of brewed malt beverage after fermentation.

13. The method of claim 2, in which a tenth plurality of electrolyte-yielding compounds is added to the plurality of brewed malt beverage after the plurality of brewed malt beverage is carbonated.

14. The method of claim 1, in which one or more of the pluralities of electrolyte-yielding compounds yield potassium ions as an electrolyte.

15. The method of claim 1, in which one or more of the pluralities of electrolyte-yielding compounds yield sodium ions as an electrolyte.

16. The method of claim 1, in which one or more of the pluralities of electrolyte-yielding compounds yield citrate ions as an electrolyte.

17. The method of claim 1, in which the concentration of calcium ions may exceed approximately 352 parts per million in the strike water and/or in the sparging water and/or in the plurality of brewed malt beverage.

18. The method of claim 17, in which the concentration of calcium ions is altered to exceed approximately 352 parts per million.

19. The method of claim 1, in which the concentration of magnesium ions may exceed approximately 68 parts per million in the strike water and/or in the sparging water and/or in the plurality of brewed malt beverage.

20. The method of claim 19, in which the concentration of magnesium ions is altered to exceed approximately 68 parts per million.

21. The method of claim 1, in which the concentration of sodium ions may exceed approximately 230 parts per million in the strike water and/or in the sparging water and/or in the plurality of brewed malt beverage.

22. The method of claim 21, in which the concentration of sodium ions is altered to exceed approximately 230 parts per million.

23. The method of claim 1, in which the concentration of potassium ions may exceed approximately 500 parts per million in the strike water and/or in the sparging water and/or in the plurality of brewed malt beverage.

24. The method of claim 23, in which the concentration of potassium ions is altered to exceed approximately 500 parts per million.

25. The method of claim 1, in which the concentration of potassium ions in the strike water and/or in the sparging water is altered by more than approximately 50 ppm.

26. The method of claim 1, in which the concentration of potassium ions may exceed approximately 1100 parts per million in the plurality of brewed malt beverage.

27. A method for regulating pH during the brewing process when brewing a malt beverage; in which said brewing process comprises mashing brewing ingredients creating wort and residual grain, sparging the residual grain creating sparging water, boiling the wort and sparging water creating altered wort, and fermenting the altered wort created a brewed malt beverage; the method comprising adding one or more pluralities of electrolyte-yielding compounds to regulate the pH of one or more of the brewing ingredients, the wort, the residual grain, the sparging water, the altered wort, and the brewed malt beverage.

28. The method of claim 27, in which one or more of the pluralities of electrolyte-yielding compounds yield, as electrolytes, one or more of calcium ions, magnesium ions, potassium ions, sodium ions, chloride ions, sulfate ions, carbonate or bicarbonate ions, citrate ions, or hydroxide ions.

29. A method for using one or more pluralities of electrolyte-yielding compounds to aid in the processing of brewing ingredients during one or more steps of the brewing process when brewing a malt beverage; in which said brewing process comprises the steps of mashing brewing ingredients creating wort and residual grain, sparging the residual grain creating sparging water, boiling the wort and sparging water creating altered wort, and fermenting the altered wort created a brewed malt beverage.

30. The method of claim 29, in which one or more of the pluralities of electrolyte-yielding compounds yield, as electrolytes, one or more of calcium ions, magnesium ions, potassium ions, sodium ions, chloride ions, sulfate ions, carbonate or bicarbonate ions, citrate ions, or hydroxide ions.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0017] The foregoing summary, as well as the following detailed description of various embodiments, is better understood when read in conjunction with the appended drawings. For the purposes of illustration, there is shown in the drawings exemplary embodiments; but, the presently disclosed subject matter is not limited to the specific methods and instrumentalities disclosed. In the drawings, like reference characters generally refer to the same components or steps of the device throughout the different figures. In the following detailed description, various embodiments of the present invention are described with reference to the following drawings, in which:

[0018] FIG. 1 shows a view of an exemplary embodiment of brewing equipment and brewing ingredients such as may be used to carry out the present invention.

[0019] FIG. 2 depicts electrolyte levels in parts per million (ppm) of the water supplies of well-known brewing cities, and types of beer typically made in those cities with water supplies at approximately those electrolyte levels.

[0020] FIG. 3A summarizes, in tabular form, the understanding in the current art of which electrolyte-yielding compounds may be added at certain stages of the brewing process.

[0021] FIG. 3B summarizes, in tabular form, the understanding in the current art of upper limits for electrolyte levels in the strike or sparging water, and of upper limits for electrolyte levels in the final product; where values are not specified there is no generally known limit.

[0022] FIG. 4 depicts an exemplary method of brewing beer or other malt beverages, and ingredients which may be used in the exemplary method.

DETAILED DESCRIPTION OF THE DRAWINGS

[0023] The presently disclosed invention is described with specificity to meet statutory requirements. But, the description itself is not intended to limit the scope of this patent. Rather, the claimed invention might also be embodied in other ways, to include different steps or elements similar to the ones described in this document, in conjunction with other present or future technologies. Moreover, although the term “step” may be used herein to connote different aspects of methods employed, the term should not be interpreted as implying any particular order among or between various steps herein disclosed unless and except when the order of individual steps is explicitly described.

[0024] The present subject matter discloses methods and processes for brewing malt beverages, including but not limited to beer. As a mid-level overview, the present invention presents modifications to traditional methods of brewing malt beverages, the modifications comprising altering the electrolyte levels in, and/or altering the flavor profiles of, the finished products by the addition of one or more electrolyte-yielding compounds to the ingredients of the brewed malt beverage, at, before, or after one or more of the steps of the traditional brewing process. In addition to the goals of altering electrolyte levels in the finished product, and or altering the flavor profiles of the finished product, any or all of the presently-disclosed additions of electrolyte-yielding compounds, at any stage of the brewing process, may be used and intended for use to regulate pH at a plurality of stages of the brewing process; to serve as a processing aid at a plurality of stages of the brewing process; to serve as a flavor enhancer or to alter the flavor of the finished product; to serve as a flavor aid; and/or to serve as a nutrient enhancer or to alter the nutrient content of the finished product, any of which are in accordance with CFR 21 Part 184.

[0025] FIG. 1 presents representative equipment and ingredients that may be used in brewing malt beverages following the methods disclosed herein. While exemplary equipment is listed here, this listing is not intended to exclude other equipment that may be used, in addition to or in place of various of the exemplary equipment listed herein, in carrying out any of the presently disclosed methods. Such exemplary equipment may include, but is not limited to, a hot water tank 102 which may be used for brew water treatment, a mash conversion vessel 110, a lauter tun 112, a brew kettle 114 (also known in the art as a boil kettle), a yeast storage and delivery vessel 120, a fermentation vessel 122, a barrel 124, a filtration system 126, a bright tank 130, a keg 132, cans 134, bottles 136, and a CO.sub.2 storage tank 138. With any of the foregoing list of equipment and ingredients, each or any of the items may be a plurality of items, as multiple of any of the items listed here (or other items of equipment not listed) may be used in carrying out any of the methods presently disclosed. Note, also, that as the brewing process necessarily converts a plurality of ingredients into another ingredient or plurality of ingredients, various of the ingredients listed are to be understood as being the current incarnation of another ingredient or plurality of ingredients at a plurality of stages of the brewing process, and not as separate and wholly distinct ingredients that are created or added at different steps of the brewing process. For instance, the water comprising the strike water 140 is later, after alteration and addition of one or more various ingredients, water referred to as the wort 142. Note also that while various of the ingredients are depicted in FIG. 1 as being present in or introduced into various of the equipment, this is only for illustrative purposes, and is not intended to limit in which items of equipment any of the ingredients may or may not be introduced or placed.

[0026] With reference to FIG. 2, it is apparent, and well known to one of skill in the art, that the electrolyte levels of the strike water 140 used in brewing vary widely. FIG. 2 depicts typical electrolyte levels in parts per million (ppm) of the water supplies of well-known brewing cities, and types of beer typically made in those cities with water supplies at approximately those electrolyte levels. The electrolytic composition of the water used influences the resulting chemical composition of the beer that is produced, leading in part to the regional differences in beer flavor, color, smell, pH, and head (the foam of bubbles at the top of a poured or drawn beer) that are well known to those skilled as brewers, to merchants, and to most knowledgeable consumers of beer and other malt beverages. While other factors affect the finished product, such as the type of grain 150, how it is treated, other ingredients used, the yeast 158 used, and the temperature and time used in various of the steps of the brewing process, it is well established that the electrolyte composition of the strike water 140 strongly influences the beer that is produced. FIG. 2 also depicts the typical beer style brewed in various regions, with those traditional beer styles influenced by the locally available ingredients, and by the water used in the brewing process as an ingredient—the strike water 140.

[0027] FIG. 3A illustrates the state of the current art with regard to which electrolyte-yielding compounds are recommended to be added at which stages of the brewing process. With reference to FIG. 3B, well-known guides to brewing make recommendations for upper limits of electrolyte levels, for various electrolytes, to be used in the strike water 140 and/or sparging water 144 to brew different varieties of beer; where values are not specified there is no generally known or recommended limit. These electrolyte levels will vary with the style of beer which the brewer intends to brew. Traditionally, styles of beer developed in different places, and the various styles of beer were and are strongly determined by the naturally-occurring electrolyte levels in the local water supply. Depending on the local water supply, whether tap or bottled, a brewer may be able to brew some or all of the traditional types of beer, based in large part on the electrolyte content of the available water (assuming, of course, that other ingredients required for any particular style of beer are available or can be purchased). The recommendations in FIG. 3B illustrate the state of the known prior art with regard to recommendations for electrolyte levels in the strike water 140, and for levels of electrolytes in the finished brewed product. The present invention discloses levels of electrolytes in the strike water 140 and/or as additions at one or more later steps of the brewing process, yielding electrolyte levels in the finished brewed malt beverage that exceed the currently known viable maximum levels for electrolyte concentrations in the strike water 140. It is presently believed that brewing beer with electrolyte levels exceeding those maximum recommendations will result in failed brews. The present invention presents methods for brewing with electrolytes at levels exceeding the currently understood state of the art, for pH regulation, and/or as a processing aid, and/or otherwise altering the electrolyte levels in the finished brewed product, and/or altering the flavor profiles of the finished brewed product.

[0028] With reference to FIG. 4, an exemplary method 400 of brewing malt beverages is presented. The traditional brewing process comprises the steps of mashing 410, sparging 420, boiling 430, fermentation 440, and then typically carbonation 450, followed by packaging 452 (and sometimes, a carbonation 450 is added in the packaging 452). In some embodiments of the present invention, a first plurality of electrolyte-yielding compounds 170 may be added 470 to the strike water 140 before or after the grains 150 are mixed with the strike water 140. In other embodiments of the invention, a second plurality of electrolyte-yielding compounds 171 may be mixed 471 with the grains 150 or processed with the grains 150 prior to mixing the strike water 140 and the grains 150.

[0029] In still other embodiments, a third plurality of electrolyte-yielding compounds 172 may be added 472 to the wort 142 after the wort 142 is separated from the residual grain 152. A fourth plurality of electrolyte-yielding compounds 173 may be added 473 to the sparging water 144 before, while, or after the sparging water 144 is run over or through the residual grain 152. A fifth plurality of electrolyte-yielding compounds 174 may be added 474 to the combined wort 142 and sparging water 144 after the wort 142 and sparging water 144 are combined but before the hops 154, hops extracts 155, and/or other ingredients 156 (collectively, the flavoring ingredients 157) are combined 460 with the combined wort 142 and sparging water 144, creating a hopped wort 142. In some embodiments of the present invention, a sixth plurality of electrolyte-yielding compounds 175 may be added 475 to the wort 142 and sparging water 144 while the combining 460 of the flavoring ingredients 157 with the mixed wort 142 and sparging water 144 is occurring, or after the combining 460 of the flavoring ingredients 157 with the mixed wort 142 and sparging water 144 has occurred, created the hopped wort 142. The additions of the fifth plurality of electrolyte-yielding compounds 174 and of the sixth plurality of electrolyte-yielding compounds 175 may take place before the mixed wort 142 and sparging water 144 are boiled, while the mixed wort 142 and sparging water 144 are being boiled, or after the mixed wort 142 and sparging water 144 have been boiled.

[0030] In some embodiments, a seventh plurality of electrolyte-yielding compounds 176 may be added 476 to the hopped wort 142 before the introduction of the yeast 158. In other embodiments of the invention, an eighth plurality of electrolyte-yielding compounds 177 may be added 477 to the hopped wort 142 after the yeast 158 have been introduced and begun fermenting 440 the hopped wort 142 into beer or another malt beverage 146. A ninth plurality of electrolyte-yielding compounds 178 may be added 478 to the malt beverage 146 after fermentation 440 is complete and before carbonation 450. In other embodiments, a tenth plurality of electrolyte-yielding compounds 179 may be added 479 to the malt beverage 146 after carbonation 450, before or up to the time when the malt beverage 146 is packaged 452.

[0031] In any embodiments of the present invention, the first plurality of electrolyte-yielding compounds 170, second plurality of electrolyte-yielding compounds 171, third plurality of electrolyte-yielding compounds 172, fourth plurality of electrolyte-yielding compounds 173, fifth plurality of electrolyte-yielding compounds 174, sixth plurality of electrolyte-yielding compounds 175, seventh plurality of electrolyte-yielding compounds 176, eighth plurality of electrolyte-yielding compounds 177, ninth plurality of electrolyte-yielding compounds 178, and tenth plurality of electrolyte-yielding compounds 179 may be identical to each other in composition and relative amounts of electrolyte-yielding compounds, or may all be different, or some of the pluralities of electrolyte-yielding compounds may be different and some the same. Each of the pluralities of electrolyte-yielding compounds may comprise one or more compounds, to yield one or more different electrolytes upon addition to the malt beverage or ingredients during the brewing process as described above, and in any of a range of concentrations that may vary for each electrolyte independently, such that, at, before, or after each step of the brewing process, any of the plurality of electrolytes may be within ranges heretofore understood in the art to be acceptable at that step of the brewing process, and any of the plurality of electrolytes may be altered to be outside of ranges heretofore understood in the art to be acceptable at that step of the brewing process.

[0032] The following electrolyte-yielding compounds may be used in the foregoing description of the present invention. Any of these electrolyte-yielding compounds may be used as a pure or nearly pure reagent, provided they are physically or chemically safe to add to water (e.g. pure sodium or potassium should not be used, as they would explode), or mixed with any other compounds, either as stabilizers, dispersants, or other electrolyte-yielding compounds. This listing is not meant to be exhaustive or limiting, but rather to illustrate the range of salts and other electrolyte-yielding compounds that may be used in the inventive method for pH regulation and/or as a processing aid during brewing, and/or to create altered electrolyte levels and/or altered flavor profiles in the brewed malt beverage, which electrolytes may include but are not limited to ionic forms of calcium, magnesium, potassium, sodium, chlorine (such as chloride), sulfur (such as sulfate or sulfite), carbon (such as carbonate or bicarbonate), citrate, and hydroxide.

[0033] To yield calcium ions as an electrolyte, electrolyte-yielding compounds that may be used include, but are not limited to, calcium chloride, calcium sulfate (commonly referred to as gypsum), calcium gluconate, calcium citrate, calcium hydroxide, calcium phosphate, calcium carbonate (commonly referred to as chalk), calcium acetate, calcium alginate, calcium glycerophosphate, calcium iodate, calcium lactate, calcium oxide, calcium pantothenate, calcium propionate, and calcium stearate. To yield potassium ions as an electrolyte, electrolyte-yielding compounds that may be used include, but are not limited to, potassium chloride, potassium sulfate, potassium gluconate, potassium citrate, potassium hydroxide, potassium phosphate, potassium bicarbonate, potassium alginate, potassium carbonate, potassium citrate, potassium hydroxide, potassium iodide, potassium iodate, and potassium lactate. To yield further alterations in the levels of potassium as an electrolyte, electrolyte-yielding compounds that may be used include, but are not limited to, chloride salts and/or sulfate salts.

[0034] To yield magnesium ions as an electrolyte, electrolyte-yielding compounds that may be used include, but are not limited to, magnesium sulfate, magnesium bicarbonate, magnesium citrate, magnesium carbonate, magnesium chloride, magnesium hydroxide, magnesium oxide, magnesium phosphate, and magnesium stearate. To yield sodium ions as an electrolyte, electrolyte-yielding compounds that may be used include, but are not limited to, sodium chloride (commonly referred to as table salt, and used as a flavoring in beer and malt beverages, in addition to being used as an electrolyte-yielding compound for brewing), sodium sulfate, sodium gluconate, sodium citrate, sodium hydroxide, sodium phosphate, sodium bicarbonate, sodium acetate, sodium alginate, sodium benzoate, sodium carbonate, sodium diacetate, sodium hypophosphite, sodium lactate, sodium metasilicate, sodium propionate, sodium sesquicarbonate, sodium tartrate, sodium potassium tartrate, and sodium thiosulfate.

[0035] The electrolyte concentrations in the finished brewed malt beverage or in the stages of the production of the malt beverage during the carrying out of the present invention may exceed the following levels. The concentration of calcium ions in a brewed malt beverage, or in any liquid ingredient used or present in any step of the presently disclosed invention including but not limited to the strike water 140 and/or the sparging water 144, may exceed approximately 352 parts per million (ppm) under the presently disclosed invention. The concentration of calcium may be altered to achieve any such concentration in any such ingredient. As used throughout the discussion of the present invention, “altered” means changed by the brewer or practitioner of the present invention, by use of addition or removal of any ingredient or substance. 352 ppm of calcium is the historic water profile for Burton on Trent, England, and this concentration of calcium is the highest recommended in the current art for brewing beer or other malt beverages.

[0036] The concentration of magnesium ions in a brewed malt beverage, or in any liquid ingredient used or present in any step of the presently disclosed invention including but not limited to the strike water 140 and/or the sparging water 144, may exceed approximately 68 ppm under the presently disclosed invention. The concentration of magnesium may be altered to achieve any such concentration in any such ingredient. 68 ppm of magnesium is the historic water profile for Vienna, Austria, and this concentration of magnesium is the highest recommended in the current art for brewing beer or other malt beverages.

[0037] The concentration of sodium ions in a brewed malt beverage, or in any liquid ingredient used or present in any step of the presently disclosed invention including but not limited to the strike water 140 and/or the sparging water 144, may exceed approximately 230 ppm under the presently disclosed invention. The concentration of sodium may be altered to achieve any such concentration in any such ingredient. 86 ppm of sodium is the historic water profile for London, England. 230 ppm of sodium is the highest recommended concentration in the current art for brewing beer or other malt beverages.

[0038] The concentration of potassium ions in a brewed malt beverage, or in any liquid ingredient used or present in any step of the presently disclosed invention including but not limited to the strike water 140 and/or the sparging water 144, may exceed approximately 500 ppm under the presently disclosed invention. In some embodiments of the present invention, the concentration of potassium may exceed approximately 1100 ppm in a brewed malt beverage, or in any liquid ingredient used or present in any step of the presently disclosed invention including but not limited to the strike water 140 and/or the sparging water 144. The concentration of potassium may be altered to achieve any such concentration in any such ingredient. In some embodiments of the present invention, the concentration of potassium in the strike water 140 and/or in the sparging water 144 may be altered by more than approximately 50 ppm, not counting any alteration of the potassium concentration in the strike water 140 due to the addition of or mixing of the grains 150 with the strike water 140, and subsequent mashing 410. Potassium is typically, under the present art, not added as an electrolyte because potassium occurs naturally in the grains 150 that are used for brewing, and potassium is extracted from those grains 150 during the mashing 410. The currently accepted range of potassium concentrations in brewed malt beverages is approximately 300 to 500 ppm, and though there are examples of beer-type beverages with potassium concentrations of up to 600 ppm potassium, such as that disclosed by Witt, 500 ppm of potassium is the highest recommended in the current art for brewing beer or other malt beverages.

[0039] Any of the foregoing additions of electrolyte-yielding compounds may be used: to regulate pH during the brewing process, at any stage of the brewing process; to serve as a processing aid, at any stage of the brewing process; and/or to assist with other alterations to the brewing process.

[0040] Certain embodiments of the present invention were described above, to provide methods for brewing beer or other malt beverages with altered electrolyte levels and/or altered flavor profiles. From the foregoing it will be seen that this invention is one well adapted to attain all the ends and objects set forth above, together with other advantages, which are obvious and inherent to the system and method. It will be understood that certain features and sub-combinations are of utility and may be employed without reference to other features and sub-combinations. It is expressly noted that the present invention is not limited to those embodiments described above, but rather the intention is that additions and modifications to what was expressly described herein are also included within the scope of the invention. Moreover, it is to be understood that the features of the various embodiments described herein are not mutually exclusive and can exist in various combinations and permutations, even if such combinations or permutations were not made express herein, without departing from the spirit and scope of the invention. In fact, variations, modifications, and other implementations of what was described herein will occur to those of ordinary skill in the art without departing from the spirit and the scope of the invention. As such, the invention is not to be defined only by the preceding illustrative description.