NZ751653B2 - A Control Unit for a Beer Production System - Google Patents

Abstract

Disclosed is a control unit for a beer production system (400). A beer production module (414) receives a selection of one of a plurality of recipes for beer stored on a memory (408) and controls formation of a mixture of ingredients, including at least wort concentrate, in accordance with the selected recipe. The module (414) also monitors and controls conditions associated with production of beer from the mixture of ingredients including at least temperature, and carbon dioxide evolution. ted recipe. The module (414) also monitors and controls conditions associated with production of beer from the mixture of ingredients including at least temperature, and carbon dioxide evolution.

Description

A l Unit for a Beer Production System cost involved in building new brewing facilities and/or the lack of d brew masters to oversee the brewing process in the dual rants. Consequently, often times a successfiil restaurant offering on—site g 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 oversee 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 es of the claimed subject matter, nor is it intended to be used to limit the scope of the claimed subject matter.

Various ments describe techniques for producing beer using a wort concentrate. In various ments, 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 e 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 filtered water, an acid neutralizing solution, and yeast, and fermented for a predetermined time period. Various embodiments can r 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.

'BRIEF DESCRIPTION OF THE DRAWINGS - While the specification 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 process for ing wort concentrate in accordance with one or more ments; 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 process 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 embodiments.

DETAILED DESCRIPTION Overview 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 in predetermined amounts while at a temperature of about ight degrees s or greater. In various embodiments, acid and sulphur can be added to the wort trate to produce a sulfur concentration of 10 ppm or more and a pH below about 3.0. Packages can then be shipped or otherwise orted or stored. In various embodiments, the wort concentrate is mixed with predetermined amounts of filtered water, an acid neutralizing solution, and yeast and ted for a predetermined time period. Various embodiments can further e cooling the fermented mixture to about zero degrees Celsius and storing the fermented mixture. In some embodiments, yeast finings are introduced and the fermented mixture is filtered and carbonated such that beer is produced.

In the discussion that follows, a section entitled "Producing Wort Concentrate" describes various techniques for producing wort concentrate in accordance with one or more embodiments. Next, a section ed "Packaging Wort Concentrate" describes various techniques for packaging wort concentrate in accordance with one or more embodiments. A n entitled "Producing Beer from Wort Concentrate" describes techniques for using packaged wort concentrate to produce beer for consumption. Finally, a section entitled le System" describes an example system that can be used to ent one or more embodiments. . [0015] er, 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 ance with one or more ments.

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

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

Block 104 mashes the e ofblock 102 at a first temperature. This can be performed in any suitable way. In various embodiments, the first temperature is a temperature of approximately 65 degrees Celsius. Mashing s the enzymes in the grain to convert starches (e.g., long chain carbohydrates) from the grain into fermentable sugars. [This conversion process is sometimes called "saccharification." Fermentable sugars can include, for e, glucose, maltose, and malotriose. In various embodiments, the-mixture is mashed for an amount of time between ten and thirty minutes. The ular 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 employed 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 e at the second ature. 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 s at a ature between 73 and 74 s s. This secondary mashing can produce fermentable sugars and/or non—fermentable 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 process sometimes referred to as "lautering" and erred 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 ive to convert hops from non-bitter compounds into bitter compounds. In various embodiments, the predetermined amount of time is between about 1 and about 3 hours. The particular 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.

Finally, block 116 packages the wort concentrate. This can be performed in any le way, examples of which are provided above and below.

At least one result ofprocess 100 is a wort concentration having a c 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 ofproducing 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 packing wort concentrate in accordance with one or more embodiments. Process 200 can be employed, for example, by block 116 in Fig. 1.

Block 202 boils the wort. This can be med in any le way. For example, wort can be boiled with hops, such as described 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 d to clarify, effective to separate out solid particles, including coagulated protein and hops compounds. In various embodiments, most or a majority of the solid particles are ted from the wort concentrate.

Block 206 acidifies the wort concentrate. This can be performed in any suitable way. For e, phosphoric or lactic acid can be added to the wort effective 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 performed in any suitable way. For example, sodium metabisulphite and/or potassium metabisulphite can be added in an amount effective 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 ature between about 58 and about 60 degrees Celsius. . [0032] Finally, block 210 packages the wort concentrate. This can be med in any le way. For example, the wort concentrate can be ed and shipped in predetermined sizes, weights, or the like. For example, the wort trate can be packaged into 20 or 25 liter bags in boxes or a suitable y . In s 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 ization of the wort concentrate, a substantially microbiologically stable wort concentration can be achieved by using less than all of these techniques. For example, packaging the wort at a temperature n about 58 degrees Celsius and about 60 degrees Celsius can have a pasteurization effect. As r example, acidification of the wort concentration to a pH ofbetween about 2.0 and about 3.0 can have'a rious effect on bacteria and yeast to minimize or even prevent bacterial and/or yeast growth or survival. In some embodiments, alternative 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 concentrate. The wort concentrate can be, for example, the wort trate 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 automated 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 performed in any suitable way. For example, a user can select a recipe from a system screen and a pre- determined amount ofwort concentrate can be pumped into a fermentation tank according to the ed recipe. Filtered 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 system. In ments when the mixture is formed by a system, the system can receive a user selection of a recipe and cause an riate 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 on of ingredients. In various embodiments, temperature and carbon dioxide evolution are monitored during fermentation. Carbon e evolution can be calibrated against specific gravity drop and subsequent alcohol 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 fermented mixture. This can be performed in any le way. For example, when red carbon dioxide levels indicate fermentation is substantially complete, temperature of the fermentation 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 ted mixture is cooled at a temperature n about zero and about four degrees Celsius 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 discharging waste yeast and cleaning system lines, yeast finings can be introduced into the fermentation tank. In various 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 another vessel. In various embodiments, filtration can occur tically. In some embodiments, a pH meter, flowmeter, and pressure transducers can be used to monitor filtration.

Finally, block 312 carbonates the filtrate. This can be performed in any suitable way. For example, a carbon dioxide and time dependent regime can be ented automatically upon transfer of the filtrate into the bright tank. Upon carbonation, the beer is ready for ption. 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 various 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.

Example System Fig. 4 s an example system 400 that can be used to implement one or more embodiments. For example, system 400 can be used to automatically e beer from wort concentrate, such as described in example s 300.

System 400 includes input device 402 that may include et Protocol (IP) input devices as well as other input devices, such as a rd. Other input devices can be WO 31475 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 communication interface. Through communication interface 404, system 400 can direct other components, such as tation tanks, bright tanks, filtration components, and the like, to be configured according to particular parameters. A network interface provides a connection between system 400 and a communication k by which other electronic and computing devices can communicate data with system 400. A ss interface can enable system 400 to operate as a mobile device for wireless communications.

System 400 also es one or more processors 406 (e.g., any of microprocessors, controllers, 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, es 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 storage device may be implemented as any type of magnetic or optical storage , such as a hard disk drive, a recordable and/or rewriteable compact disc (CD), any type of a digital versatile disc (DVD), and the like.

Computer-readable media 408 provides 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 operational aspects of system 400. The data storage to store content and data 410 can be, for example, storage of recipes for ing beer from wort concentrate and production routines to produce the beer. For example, various routines for times and temperatures of the fermentation tank can be stored as t 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 , 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 executed on sor 406. Device executable modules can also include a beer production module 414 as described above and below.

Beer production module 414 can be implemented to control various facets of beer production, 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 e evolution and, upon ing that a pre-determined amount of carbon e has been released into the atmosphere, can shut off the gas valve effective to use onal 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 c gravity drop through evolution of carbon dioxide. When the appropriate alcohol content has been d, beer production module 414 can cause the ferrnenter to be cooled and arrest further fermentation. In s 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 transferred to one or more specific components, implement and time a cleaning regime, and cause the component to be sanitized.

System 400 also includes an audio and/or video input/output 418 that provides audio and/or video data to an audio rendering and/or display system 420. The audio rendering and/or display system 420 can be implemented as integrated ent(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 entative ofmodules that are configured to e represented functionality. Further, any of the functions described herein can be ented using software, firmware (e.g., fixed logic circuitry), manual processing, or a ation of these implementations. The terms "module," "functionality," and "logic" as used herein generally represent software, firmware, hardware, or a combination thereof. In the case of a software implementation, the module, onality, or logic represents program code that performs specified tasks when executed on a processor (e.g., CPU or CPUs). The program 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 bed above, it should be understood that they have been presented by way of example, and not tion. It will be nt 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 d by any of the above-described exemplary embodiments, but should be defined only in accordance with the following claims and their equivalents.

Claims (5)

WHAT IS CLAIMED IS:

1. A control unit for a beer production system, including: at least one processor configured to execute computer-readable instructions stored on at least one computer-readable storage media, the computer-readable instructions including: a beer production module configured to: receive a selection of one of a plurality of recipes for beer stored on the at least one computer-readable storage media; control formation of a mixture of ingredients in accordance with the selected recipe, wherein at least one of the ingredients is a wort concentrate ted from a sealed package; monitor conditions associated with production of beer from the mixture of ingredients, including at least temperature, and carbon dioxide evolution; and control the conditions in accordance with a production routine associated with the ed recipe and stored on the at least one computerreadable storage media.

2. The l unit of claim 1, wherein the beer production module is configured to determine that tation of the e of ingredients is complete based at least in part on the carbon e ion.

3. The l unit of claim 2, wherein the beer production module is configured to cool the fermented mixture of ingredients to between about zero and about four degrees Celsius.

4. The control unit of any one of claims 1 to 3, wherein the beer production module is configured to control a gas valve of a fermentation tank containing the mixture of ingredients based at least in part on carbon dioxide evolution.

5. The control unit of any one of claims 1 to 4, n the beer production module is configured to control cleaning of one or more components of a beer brewing system exposed to the ingredients. 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