NZ617205B2 - Producing beer using a wort concentrate - Google Patents

Abstract

Disclosed is a method of producing wort concentrate comprising: -mashing a mixture comprising malted grain and water; -filtering the mixture to obtain wort; -adding hops to the wort; and -boiling the hops and the wort effective to produce a wort concentrate having a specific gravity of at least 1.085 kg/m3; -cooling the wort concentrate to a temperature between about 58 and about 60 degrees Celsius to assist in substantial pasteurisation of the wort concentrate; and -packaging the cooled wort concentrate while at a temperature between about 58 and about 60 degrees Celsius for transportation to another location. 1.085 kg/m3; -cooling the wort concentrate to a temperature between about 58 and about 60 degrees Celsius to assist in substantial pasteurisation of the wort concentrate; and -packaging the cooled wort concentrate while at a temperature between about 58 and about 60 degrees Celsius for transportation to another location.

Description

TITLE Producing Beer Using a Wort Concentrate FIELD Various embodiments relate generally to beer production and restaurant services, pubs, retail stores, and more particularly, to a method ofproducing wort concentrate, which is subsequently directed to individual commercial establishments where beer is crafted, produced, and sold to consumers.

BACKGROUND Beer production is an age-old art; one that is often individualized for particular regions, , styles, and the like. "Micro-brews" and uniquely crafted beers allow for more positive variations, as opposed to major beer manufacturers, in beer quality for a consumer.

Generally, beer production ofbeer starts by producing "sweet wort." The sweet wort is formed by the addition of water to malted and unmalted crushed grain such as, but not limited to, barley to form a slurry or mash in a mash tun. Through the action of naturally occurring enzymes this mash is then converted into the sweet wort. Subsequently, the liquid in the sweet wort is drained from the mash tun and directed to a brew kettle where hops are added. The hopped liquid is then boiled in the brew kettle to produce a d wort." The final step in the g process involves the addition of yeast to cause fermentation to occur in a fermentation vessel, which in turn results in the production of alcohol.

Restaurants generally e customers with beer by purchasing beer produced at a breWery, which is then shipped to a rant for sale, or, in a few ces, by producing the beer on—site at the restaurant. Restaurants that produce the beer on-site are typically referred to as "brew-pubs." The vast majority ofbeer is brewed by the major breweries and thentranspOIted to various rants and served either in individual containers es or cans) or out of kegs.

Some restaurants have made the large capital expenditures necessary to brew beer from start to finish, on—site; r, the actual number of such restaurants is low because of the associated financial investment and liability in purchasing, ing, and maintaining a quality beer production ty in arestaurant. In addition, such restaurants may find this expansion difficult to achieve for several reasons, not the least of them being e of the CONFIRMATION COPY cost involved in building new brewing facilities and/or the lack of skilled brew s to oversee the brewing process in the individual restaurants. Consequently, often times a successfiil restaurant offering on—site brewing as well as other restaurant services is unable to expand beyond a single restaurant because ofthe capital cost involved with establishing another on—site brewery and/or the lack of a brew maSter to e the brewing operation.

SUMMARY This Summary is provided to introducela selection of concepts in a simplified form that are further described below in the Detailed Description. This Summary is not intended to identify key features or essential features of the claimed subject matter, nor is it intended to be used to limit the scope of the d t matter.

Various embodiments describe techniques for producing beer using a wort concentrate. In various embodiments, a wort concentrate having a specific gravity of at least about 1.085 kg/m3 is produced and packaged predetermined amounts while at a temperature of about fifty-eight degrees Celsius or greater. In various embodiments, acid and sulphur can be added to the wort concentrate to produce a sulfur tration of 10 ppm or more and a pH below about 3.0. Packages can then be shipped or otherwise transported or stored. In various embodiments, the wort trate is mixed with predetermined amounts of filtered water, an acid neutralizing on, and yeast, and fermented for a predetermined time period. Various embodiments can further include cooling the fermented e to about zero degrees Celsius and storing the fermented e. In some embodiments, yeast finings are introduced and the fermented mixture is filtered and carbonated such that beer is ed.

'BRIEF DESCRIPTION OF THE DRAWINGS - While the cation concludes with claims particularly pointing out and distinctly claiming the subject matter, it is believed that the embodiments will be better understood from the following description in conjunction with the accompanying figures, in which: Fig. 1 is a block diagram of an example s for producing wort concentrate in accordance with one or more embodiments; Fig. 2 depicts an example s for packaging wort concentrate in accordance with one or more embodiments; Fig. 3 is a block diagram of an example s for producing a fermented mixture from wort concentrate in accordance with one or more embodiments; and Fig. 4 is a block diagram of an example system that can be used to implement one or more ments.

DETAILED DESCRIPTION Overview Various embodiments describe techniques for producing beer using a wort concentrate. In various embodiments, a wort concentrate having a c gravity of at least about 1.085 kg/m3 is produced and packaged in predetermined amounts while at a ature of about fifty-eight degrees Celsius or greater. In various embodiments, acid and r can be added to the wort concentrate to produce a sulfur concentration of 10 ppm or more and a pH below about 3.0. Packages can then be shipped or otherwise transported or stored. In various embodiments, the wort concentrate is mixed with predetermined amounts of d water, an acid neutralizing solution, and yeast and fermented for a predetermined time period. Various embodiments can further include cooling the fermented e to about zero degrees Celsius and storing the fermented mixture. In some embodiments, yeast finings are uced and the fermented mixture is filtered and carbonated such that beer is produced.

In the discussion that follows, a section entitled "Producing Wort trate" describes various techniques for producing wort concentrate in accordance with one or more embodiments. Next, a section entitled ging Wort Concentrate" describes s techniques for packaging wort concentrate in accordance with one or more embodiments. A section entitled "Producing Beer from Wort Concentrate" describes techniques for using packaged wort concentrate to produce beer for consumption. Finally, a section entitled "Example System" describes an example system that can be used to implement one or more embodiments. . [0015] Consider, now, an example process for producing wort concentrate in accordance with one or more embodiments.

Producing Wort Concentrate Fig. 1 is a block diagram of an example process 100 for producing wort concentrate in accordance with one or more embodiments.

Block 102 mixes ingredients. ients can include malted grain and water. .

Malted grain can be, for example, barley, wheat, rice, or other . In some embodiments, the malted grain can be d or milled. Other ingredients can be added, depending on the particular embodiment. The ients can be mixed in a mash tun or other vessel.

Block 104 mashes the mixture ofblock 102 at a first temperature. This can be performed in any suitable way. In s embodiments, the first temperature is a temperature of approximately 65 degrees Celsius. Mashing s the enzymes in the grain to t starches (e.g., long chain carbohydrates) from the grain into table sugars. [This conversion process is sometimes called "saccharification." Fermentable sugars can include, for example, glucose, maltose, and malotriose. In various embodiments, the-mixture is mashed for an amount of time between ten and thirty minutes. The particular time of mashing can vary depending on the particular embodiment.

Block 106 increases the temperature. This can be performedin any suitable way. For example, a brewer can increase the temperature manually or an automated system can be ed to increase the temperature to a temperature between 73 and 74 degrees Celsius. The particular increase in ature can vary depending on the specific embodiment.

Next, block 108 mashes the mixture at the second temperature. This can be performed in any suitable way. For example, the mixture can be mashed for an amount of time between about thirty and about ninety minutes at a temperature between 73 and 74 degrees Celsius. This ary mashing can produce fermentable sugars and/or rmentable sugars. Non-fermentable sugars, such as DP4 and DP3 for example, can contribute to the body and mouthfeel of the final beer product.

Block 110 filters liquid off the mixture. This can be performed in any suitable way. For example, the wort can be strained through the bottom of the mash tun in a s sometimes referred to as "lautering" and transferred into another . Other methods of filtering the wort from the mash mixture can be used, depending on the particular embodiment.

Next, block 112 adds hops to the wort. This can be performed in any suitable way. For example, hops can be added, with or without other ingredients such as herbs or sugars, to the wort to add flavor, aroma, and bitterness.

Block 114 boils the hops and wort mixture. This can be performed in any suitable way. For example, the hops and wort mixture can be boiled in the brew kettle for a predetermined amount of time effective to t hops from tter compounds into bitter compounds. In various embodiments, the predetermined amount of time is between about 1 and about 3 hours. The ular amount of time can vary depending on the specific embodiment. In various embodiments, the hops and wort mixture is boiled effective to produce a wort concentrate having a specific gravity in a range from about 1.085 kg/m3 to about 1.095 kg/m3.

WO 31475 Finally, block 116 packages the wort concentrate. This can be performed in any suitable way, examples of which are ed above and below.

At least one result ofprocess 100 is a wort concentration having a specific gravity in the range of about 1.085 kg/m3 to about 1.095 kg/m3. By contrast, traditional wort concentrations have a specific gravity in the range of about 1.038 kg/m3 to about 1.060 kg/m3.

The increased specific gravity and tration of the wort concentrate can be attributed at least in part to an increased boiling time over convention methods of wort production.

Having described an example method ucing a wort concentrate, consider now a description of techniques for packaging the wort concentrate.

Packaging Wort Concentrate Fig. 2 illustrates an example process 200 for g wort concentrate in accordance with one or more ments. Process 200 can be employed, for example, by block 116 in Fig. 1.

Block 202 boils the wort. This can be performed in any suitable way. For example, wort can be boiled with hops, such as bed above in reference to block 114.

Next, block 204 Whirlpools the wort. This can be performed in any suitable way. For example, after boiling, the hopped wort can be settled to y, effective to separate out solid particles, including coagulated protein and hops compounds. In various ments, most or a majority of the solid les are separated from the wort concentrate.

Block 206 acidifies the wort concentrate. This can be performed in any suitable way. For example, phosphoric or lactic acid can be added to the wort ive to acidifiy the wort to a pH of between about 2.0 and about 3.0. In various embodiments, sulfur is added to a level of 10ppm or more. This can be med in any suitable way. For example, sodium metabisulphite and/or potassium metabisulphite can be added in an amount ive to adjust the sulfiJr level to 10ppm or more.

Next, block 208 cools the wort concentrate. This can be performed in any suitable way. For example, the wort can be transferred from the whirlpool through a heat exchanger into a fermenter for cooling. Other methods of cooling wort concentrate can be used depending on the particular embodiment. In various embodiments, the wort concentrate is cooled to a temperature between about 58 and about 60 degrees Celsius. . [0032] Finally, block 210 packages the wort concentrate. This can be performed in any suitable way. For example, the wort concentrate can be packaged and shipped in predetermined sizes, weights, or the like. For example, the wort concentrate can be packaged into 20 or 25 liter bags in boxes or a suitable one-way vessel. In various embodiments, the wort concentrate is packaged at a temperature between about 58 degrees Celsius and about 60 degrees Celsius. s 200 can be used to package the wort concentrate such that the wort concentrate is substantially microbiologically stabilized. While various techniques included in process 200 can contribute to the stabilization and sterilization of the wort trate, a substantially microbiologically stable wort concentration can be achieved by using less than all of these techniques. For example, packaging the wort at a ature between about 58 degrees Celsius and about 60 degrees Celsius can have a pasteurization . As another example, cation of the wort concentration to a pH ofbetween about 2.0 and about 3.0 can have'a deleterious effect on bacteria and yeast to ze or even prevent bacterial and/or yeast growth or survival. In some embodiments, ative techniques may be employed.

Once packaged, the wort concentrate can be shipped to a retail outlet, such as a restaurant, bar, store, or the like, for use in producing beer.

Producing‘Beer from Wort Concentrate Fig. 3 is a block diagram of an example process 300 for producing beer from wort trate. The wort concentrate can be, for example, the wort concentrate produced by process 100 and packaged by process 200. In various embodiments, the wort concentrate can be selected based upon the end-type ofbeer desired, such as, for example, lager, dry, amber, stout, wheat, or the like. In various embodiments, process 300 can be performed by an ted system.

Block 302 adds the wort concentrate, water, acid neutralizer, and yeast to a fermenter. In some embodiments, other ingredients may also be added. This can be med in any suitable way. For example, a user can select a recipe from a system screen and a pre- ined amount ofwort concentrate can be pumped into a fermentation tank according to the selected recipe. ed water, an acid neutralizing solution, and yeast can also be added to the fermentation tank. This can be performed by a user or automatically by the . In embodiments when the mixture is formed by a system, the system can receive a user selection of a recipe and cause an appropriate amount of each ingredient to be added to the tank.

Block 304 ferments the mixture. This can be performed in any suitable way.

For example, in some embodiments, a user can push a "start" button when all ingredients have been added by block 302, or the system can automatically start fermentingupon the addition of ingredients. In various embodiments, temperature and carbon dioxide evolution are monitored during fermentation. Carbon dioxide evolution can be calibrated against specific gravity drop and subsequent l development through a mass flow meter. In various embodiments, the mixture is fermented until carbon dioxide evolution reaches a pre-determined level.

Next, block 306 cools the ted mixture. This can be performed in any suitable way. For e, when monitored carbon dioxide levels indicate fermentation is substantially complete, temperature of the tation tank can be decreased effective to cool the fermented mixture to a temperature between about zero and about four degrees Celsius. In various embodiments, the fermented mixture is cooled at a temperature between about zero and about four degrees s for about five to seven days. The time and temperature of cooling can vary depending on the particular embodiment.

Block 308 adds yeast finings. This can be performed in any suitable way. For example, after rging waste yeast and cleaning system lines, yeast finings can be introduced into the fermentation tank. In s embodiments, yeast finings are added to the fermented mixture and the mixture is stored for about twenty-four hours.

Next, block 310 filters the mixture. This can be performed in any suitable way.

For example, the mixture can be filtered into a bright tank or r vessel. In various embodiments, filtration can occur automatically. In some embodiments, a pH meter, flowmeter, and pressure transducers can be used to monitor ion.

Finally, block 312 carbonates the filtrate. This can be med in any suitable way. For example, a carbon dioxide and time dependent regime can be implemented automatically upon transfer of the filtrate into the bright tank. Upon carbonation, the beer is ready for consumption. The beer can be, for example, packaged into cans, bottles, or kegs, or can be otherwise prepared for consumption.

The techniques described above can be implemented to produce beer from a wort concentrate. In s embodiments, the techniques can be implemented by an automatic system such that a brew master need not be on-site to produce the beer. Consider the following example system that can be used to implement one or more embodiments. e System Fig. 4 depicts an example system 400 that can be used to implement one or more embodiments. For example, system 400 can be used to automatically produce beer from wort concentrate, such as bed in example process 300.

System 400 includes input device 402 that may include Internet Protocol (IP) input devices as well as other input devices, such as a keyboard. Other input devices can be used, such as a pressure transducer, pH meter, flow meter, and the like. System 400 further includes communication ace 404 that can be implemented as any one or more of a wireless interface, any type of network interface, and as any other type of ication interface. Through communication interface 404, system 400 can direct other ents, such as fermentation tanks, bright tanks, filtration components, and the like, to be configured according to particular ters. A network interface provides a connection between system 400 and a ication network by which other electronic and computing devices can communicate data with system 400. A wireless interface can enable system 400 to operate as a mobile device for wireless communications.

System 400 also includes one or more processors 406 (e.g., any of microprocessors, llers, and the like) which process various computer-executable instructions to control the operation of system 400 and to communicate with other electronic devices. System 400 can be implemented with computer-readable media 408, such as one or more memory components, examples ofwhich include random access memory (RAM) and non-volatileimemory (e.g., any one or more of a nly memory (ROM), flash memory, EPROM, EEPROM, etc.). A disk e device may be implemented as any type of magnetic or optical storage device, such as a hard disk drive, a recordable and/or rewriteable compact disc (CD), any type of a digital ile disc (DVD), and the like. er-readable media 408 es data storage to store content and data 410, as well as device executable modules and any other types of information and/or data ‘ related to ional aspects of system 400. The data storage to store content and data 410 can be, for example, storage of recipes for producing beer from wort concentrate and production routines to produce the beer. For example, various routines for times and atures of the fermentation tank can be stored as content and data 410. One such configuration of a computer-readable medium is signal bearing medium and thus is configured to transmit the instructions (e.g., as a carrier wave) to the hardware of the computing device.

The computer-readable medium may also be configured as a computer-readable storage medium and thus is not a signal bearing medium. Examples of a computer-readable storage medium include a random access memory (RAM), read-only memory (ROM), an optical disc, flash memory, hard disk memory, and other memory devices that may use magnetic, optical, and other techniques to store instructions and other data. The storage type computer-readable media are explicitly defined herein to exclude propagated data signals.

An operating system 412 can be maintained as a computer executable module with the computer-readable media 408 and ed on processor 406. Device executable modules can also e a beer production module 414 as described above and below.

Beer production module 414 can be implemented to control various facets of beer tion, such as described in process 300. For example, beer production module 414 can control dilution, fermentation, filtration, transfers of filtrate and mixtures between vessels, carbonation, and ng. In various embodiments, beer production module 414 monitors carbon dioxide ion and, upon ing that a pre-determined amount of carbon dioxide has been released into the atmosphere, can shut off the gas valve effective to use additional carbon dioxide generated to pre-carbonate the beer. In various embodiments, the beer is pre- carbonated to a level of 2.0 — 2.6 (volume/volume), and is measured by an input device 402, such as a pressure transducer.

In addition to measuring carbon dioxide evolution, beer production module 414 ' is configured to monitor alcohol formation and a drop in the specific gravity of the e.

For example, given static state ions of volume and temperature, beer production module 414 can monitor the alcohol formation and specific gravity drop through evolution of carbon dioxide. When the appropriate alcohol content has been reached, beer production module 414 can cause the nter to be cooled and arrest further fermentation. In various embodiments, beer production module 414 causes the ferrnenter to be cooled when the specific gravity of the beer is about 1.045 kg/m3.

Beer production module 414 can also be configured to cause a beer brewing system, including fermenters, transfer lines, filtration ent, and bright tanks, to be cleaned. For example, in addition to being connected to each of these components via communication interface 404, system 400 can be connected to a clean water tank in which cleaning solutions can be made. Beer production module 414 can direct a cleaning solution to be erred to one or more specific components, implement and time a cleaning regime, and cause the component to be sanitized.

System 400 also es an audio and/or video input/output 418 that es audio and/or video data to an audio ing and/or display system 420. The audio rendering and/or display system 420 can be implemented as integrated component(s) of the example system 400, and can include any components that process, display, and/or otherwise render audio, video, and image data.

As before, the blocks may be representative ofmodules that are configured to provide represented functionality. Further, any of the functions described herein can be 2012/000624 implemented using software, firmware (e.g., fixed logic circuitry), manual processing, or a combination of these implementations. The terms "module," ionality," and "logic" as used herein generally represent software, firmware, hardware, or a combination thereof. In the case of a software implementation, the , functionality, or logic represents program code that performs specified tasks when executed on a processor (e.g., CPU or CPUs). The m code can be stored in one or more computer-readable storage devices. The features of the techniques described above are platform-independent, meaning that the techniques may be implemented on a variety of commercial computing platforms having a variety of processors.

While various embodiments have been described above, it should be understood that they have been presented by way of example, and not limitation. It will be apparent to persons skilled in the relevant art(s) that various changes in form and detail can be made therein without departing from the scope of the present disclosure. Thus, embodiments should not be limited by any of the above-described exemplary embodiments, but should be defined only in accordance with the following claims and their equivalents.

Claims (7)

WHAT IS CLAIMED IS:

1. A method of ing wort concentrate comprising: mashing a mixture comprising malted grain and water; filtering the mixture to obtain wort; adding hops to the wort; and boiling the hops and the wort ive to produce a wort concentrate having a specific gravity of at least 1.085 kg/m3; cooling the wort concentrate to a temperature between about 58 and about 60 degrees s to assist in substantial pasteurization of the wort concentrate; and packaging the cooled wort trate while at a temperature between about 58 and about 60 degrees Celsius for transportation to another location.

2. The method of claim 1, mashing the mixture comprising: mashing the mixture at a first temperature; increasing the ature; and mashing the e as a second temperature, the second temperature being greater than the first temperature.

3. The method of claim 2, wherein mashing the mixture at the first temperature comprises mashing the mixture at the first temperature for between ten and thirty minutes, wherein the first temperature is about 65 degrees Celsius.

4. The method of either claim 2 or claim 3, wherein the second temperature is between about 73 degrees Celsius and about 74 degrees Celsius.

5. The method of any one of claims 1 to 4, further comprising whirlpooling the hops and the wort effective to cause a separation of solid particles from the wort concentrate prior to cooling the wort trate.

6. The method of any one of claims 1 to 5, further comprising acidifying the wort trate such that the wort concentrate has a pH from about 2 to about 3 prior to packaging the wort concentrate.

7. A computer-readable storage medium having stored thereon computer-readable which when executed by at least one processor cause the at least one processor to perform a method of ing wort concentrate as claimed in any one of claims 1 to 6. Mix ingredients Mash mixture at first temperature Increase ature Mash mixture at second temperature Filter liquid off mixture Add hops Boil hops and wort mixture 1_1§ Package wort concentrate