CN116254161A - Household beer brewing device and beer brewing process - Google Patents
Household beer brewing device and beer brewing process Download PDFInfo
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- CN116254161A CN116254161A CN202111498751.7A CN202111498751A CN116254161A CN 116254161 A CN116254161 A CN 116254161A CN 202111498751 A CN202111498751 A CN 202111498751A CN 116254161 A CN116254161 A CN 116254161A
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- brewing
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C13/00—Brewing devices, not covered by a single group of C12C1/00 - C12C12/04
- C12C13/10—Home brew equipment
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
- C12C11/006—Fermentation tanks therefor
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/28—After-treatment, e.g. sterilisation
Abstract
The invention relates to a household beer brewing device and a beer brewing process. The material collecting box, the grain box, the proportioning box and the heating device are arranged in the main machine box, and the wine brewing barrel, the heating device, the grain box and the material collecting box are sequentially connected through a pump and a pipeline to form a first closed circulation pipeline; the heating device is also connected with the material mixing box through a pipeline, so that the brewing barrel, the heating device, the material mixing box and the material mixing box form a second closed circulation pipeline. The beer brewing process is to extract grains and flavor matters from wort, and then to ferment through multiple pressure regulation to produce beer with unique flavor and high quality. The invention has the advantage that the quality of the refined beer brewing in the home environment can be ensured through the optimized beer brewing device and the brewing process.
Description
Technical Field
The invention relates to beer brewing equipment, in particular to a household beer brewing device and a beer brewing process.
Background
Although a small amount of household refined beer equipment exists in the market at present, the popularization of the refined beer in China is relatively not popular, so that most of the household refined beer equipment is imported abroad at present, and most of families in China are unfamiliar with the brewing mode of the household refined beer equipment, so that the finally brewed refined beer has poor flavor.
Specifically, the existing household refined beer brewing equipment uses a plastic barrel and a water seal to perform pressureless fermentation in the first fermentation, and has the advantages of low hardware cost, long fermentation time, accurate temperature requirement and change of metabolism of yeast under the condition of inaccurate temperature, and a great amount of volatile substances such as lipid, higher alcohol and the like are generated to influence the flavor and health of beer. After this stage, the wine is transferred to a wine bottle or a stainless steel wine barrel for subsequent secondary fermentation.
Disclosure of Invention
The invention aims at: the device and the brewing process can ensure the quality of the refined beer brewing in the household environment.
The invention is realized by the following technical scheme: the household beer brewing device comprises a main case 1, a material collecting box 2, a grain box 3, a material mixing box 4, a heating device, a plurality of electromagnetic valves 6, a beer brewing barrel 7, a pump and a pipeline.
The material collecting box 2, the grain box 3, the material mixing box 4 and the heating device are arranged in the main machine box, and the brewing barrel 7, the heating device, the grain box 3 and the material collecting box 2 are sequentially connected through a pump and a pipeline to form a first closed circulation pipeline; the heating device is also connected with the material collecting box 2 through a pipeline, so that the brewing barrel, the heating device, the material collecting box 4 and the material collecting box 2 form a second closed circulation pipeline; the electromagnetic valve 6 is arranged in front of the grain box 3 and the batching box 4 to realize the switching of two closed circulation pipelines; the brewing barrel 7 is provided with a discharging connector 71 and a feeding connector 72, and a barrel cover 73 is arranged on the brewing barrel 7; the barrel cover 73 is provided with a pressure stabilizing valve hole, the pressure stabilizing valve hole is detachably connected with a low-pressure stabilizing valve 731 or a high-pressure stabilizing valve 732, and the feed joint 72 is detachably connected with a pressure reducing valve 8.
A beer brewing process of a household beer brewing device comprises the following steps:
step 1: extracting wort, namely repeatedly circulating the wort in a first closed circulating pipeline to extract essence of grains in the grain box 3;
step 2: extracting flavor substances, namely repeatedly circulating the wort treated in the step 1 in a second closed circulating pipeline to extract essence of ingredients in the ingredient box 4;
step 3: introducing the wort processed in the step 2 into a brewing barrel 7, connecting the barrel cover of the brewing barrel with a low-pressure stabilizing valve 731, adjusting to room temperature, adding yeast and performing low-pressure fermentation;
step 4: secondary treatment, namely connecting a barrel cover 73 of the wine brewing barrel with a high-pressure stabilizing valve 732, and then adding sugar into the wort treated in the step 3 for high-pressure fermentation; or the barrel cover of the wine brewing barrel is connected with a high-pressure stabilizing valve 732, a carbon dioxide bottle is connected with a pressure reducing valve 8, a feeding connector 72 is connected with the pressure reducing valve 8, carbon dioxide is injected from the pressure reducing valve 8 to adjust the pressure, and carbonation is directly carried out;
wherein the low-pressure fermentation parameter in the step 3 is that the pressure range in the brewing barrel is controlled to be 0.16-0.22MPa by a low-pressure stabilizing valve 731;
and 4, controlling the weight ratio of sugar wort in the step: adding sugar 0.6-1.2 parts per 100 parts of wort; or the high-pressure stabilizing valve is connected and directly carbonated through the pressure reducing valve, and the pressure in the wine brewing barrel is controlled to be 0.24-0.28MPa by the high-pressure stabilizing valve.
Compared with the prior art, the invention has the beneficial effects that:
1. the fermentation parameters are adjusted in the later stage by controlling the extraction of the wort essence and the flavor substances in the earlier stage, so that the home environment is ensured to be capable of brewing the refined beer with good taste.
2. The utilization rate of single equipment is improved, and the need of continuously switching containers in the brewing process is avoided.
Drawings
FIG. 1 is an exploded view of a home beer brewing apparatus;
fig. 2 is an exploded view of the brew barrel.
Description of the reference numerals: 1 main case, 12 pumps, 2 material collecting boxes, 3 grain boxes, 4 grain boxes, 5 heating devices, 6 electromagnetic valves, 7 wine brewing barrels, 71 discharging connectors, 72 feeding connectors, 73 barrel covers, 731 low-pressure stabilizing valves, 732 high-pressure stabilizing valves, 8 pressure reducing valves and 9 water storage tanks.
Detailed Description
The invention is described in detail below with reference to the accompanying drawings:
as shown in fig. 1 and 2: the household beer brewing device comprises a main case 1, a material collecting box 2, a grain box 3, a material mixing box 4, a heating device 5, a plurality of electromagnetic valves 6, a beer brewing barrel 7, a pump 12 and a pipeline.
The material collecting box 2, the grain box 3, the material mixing box 4 and the heating device are arranged in the main machine box 1, and the brewing barrel 7, the heating device 5, the grain box 3 and the material collecting box 2 are sequentially connected through a pump and a pipeline to form a first closed circulation pipeline; the heating device is also connected with the material collecting box 2 through a pipeline, so that the brewing barrel, the heating device, the material collecting box 4 and the material collecting box 2 form a second closed circulation pipeline; the electromagnetic valve 6 is arranged in front of the grain box 3 and the batching box 4 to realize the switching of two closed circulation pipelines; the brewing barrel 7 is provided with a discharging connector 71 and a feeding connector 72, and a barrel cover 73 is arranged on the brewing barrel 7; the barrel cover 73 is provided with a pressure stabilizing valve hole, the pressure stabilizing valve hole is detachably connected with a low-pressure stabilizing valve 731 or a high-pressure stabilizing valve 732, and the feed joint 72 is detachably connected with a pressure reducing valve 8.
Unlike conventional processes, conventional wort treatment is performed by adding the process of brewing barrel 7 and wort circulation to the original wort preparation step, and circulating the grains, ingredients and water between the machine and the brewing barrel after saccharification and boiling of the grains and ingredients in other containers are completed, and then introducing the grains and ingredients into the fermentation container (i.e. the conventional process is that no circulation is performed, i.e. the water is used for soaking the malt first, then the malt is taken out and boiling is started). And in order to control the adjustment of parameters in the later brewing process, a pressure reducing valve 8 and a pressure stabilizing valve 73 are added to the brewing barrel 7.
It should be noted that, the batching box 4 can divide out a plurality of spaces in order to place different batching, and every space can additionally match a batching solenoid valve, and solenoid valve 6 passes through the pipeline and connects different batching solenoid valves, and the wheat juice is through switching of solenoid valve back, and the rethread opens and closes different batching solenoid valves, ensures that the wheat juice can flow the batching in the appointed space according to appointed requirement in the specific time, and through the order difference of flowing through the batching, the time of batching infiltration is different to adjust wheat juice (wheat juice specific gravity and beer flavor).
Further, it still includes water storage tank 9, and water storage tank 9 places in mainframe box 1, and the water storage tank is equipped with the moisturizing pipe that is connected to sink case 2 and is equipped with solenoid valve 6 on the moisturizing pipe.
The process for brewing wine by the equipment is as follows:
step 1: extracting wort, namely repeatedly circulating the wort in a first closed circulating pipeline to extract essence of grains in the grain box 3;
step 2: extracting flavor substances, namely repeatedly circulating the wort treated in the step 1 in a second closed circulating pipeline to extract essence of ingredients in the ingredient box 3;
the brewing barrels in the steps 1 and 2 participate in the circulation process of wort. And finally, the wort after circulation enters a wine brewing barrel for reprocessing.
Step 3: introducing the wort processed in the step 2 into a brewing barrel 7, connecting the barrel cover of the brewing barrel with a low-pressure stabilizing valve 73, adjusting to a proper temperature, adding yeast and carrying out low-pressure fermentation;
step 4: secondary treatment, namely connecting a barrel cover 73 of the wine brewing barrel with a high-pressure stabilizing valve 732, and then adding sugar into the wort treated in the step 3 for high-pressure fermentation; or the barrel cover of the wine brewing barrel is connected with a high-pressure stabilizing valve 732, a carbon dioxide bottle is connected with a pressure reducing valve 8, a feeding connector 72 is connected with the pressure reducing valve 8, carbon dioxide is injected from the pressure reducing valve 8 to adjust the pressure, and carbonation is directly carried out;
wherein the low-pressure fermentation parameter in the step 3 is that the pressure range in the brewing barrel is controlled to be 0.16-0.22MPa by a low-pressure stabilizing valve 731; and 4, controlling the weight ratio of sugar wort in the step: adding sugar 0.6-1.2 parts per 100 parts of wort; or the high-pressure stabilizing valve is connected and directly carbonated through the pressure reducing valve, and the pressure in the wine brewing barrel is controlled to be 0.24-0.28MPa by the high-pressure stabilizing valve.
Wherein the weight ratio of wort to grain is 1:0.2-0.36, the circulation temperature is 38-78deg.C, and the circulation time is 1-2 hr. In step 2, the circulation temperature of the wort is 90-100 ℃ and the circulation time is 1-2 hours (if a plurality of proportioning solenoid valves are arranged, the flavor of the wort can be adjusted by adjusting the switch of the different proportioning solenoid valves). In the step 3, 0.06-0.12 parts of yeast is added into 100 parts of wort according to the weight fraction ratio, the fermentation time is 24-168 hours, and the fermentation temperature is 10-40 ℃. In the step 4, 0.6-1 part of sugar is added into 100 parts of wort according to the weight fraction ratio, the fermentation time is not less than 7 days, and the fermentation temperature is 10-40 ℃.
In the step 4, the amount of carbon dioxide is regulated to 0.24-0.28MPa in the brewing barrel, the temperature of the brewing barrel (7) is regulated to 1-8 ℃, and the brewing barrel is maintained for 24-36 hours.
The following is an example of a process section, which may be described separately in steps 1 and 2 and steps 3 and 4.
Example 1
Step 1: extracting wort, namely repeatedly circulating the wort in a first closed circulating pipeline to extract essence of grains in the grain box 3; the weight ratio of wort to cereal was 67℃for a cycle time of 70 ℃. The grain used here was pilson malt, light colored wheat malt.
Step 2: extracting flavor substances, namely repeatedly circulating the wort treated in the step 1 in a second closed circulating pipeline to extract essence of ingredients in the ingredient box 3; the circulation temperature of the wort is 95 ℃ and the circulation time is 60 minutes, wherein the ingredients in the batching box comprise Satz, coriander seeds and sweet orange peel. ( The dosing tank has four spaces, controlled by the dosing solenoid valve described earlier, with 60 minutes being the total cycle time, this example using three spaces of 123, specifically space 1,95 degrees 40 minutes, space 2, 95 degrees 15 minutes, space 3,95 degrees 5 minutes. Wherein, wort is in contact with the flavor substances in the space 1 and is not in contact with the flavor substances in other spaces, wort is in contact with the flavor substances in the space 1 and the space 2 simultaneously in contact with the space 2, and wort is in contact with the flavor substances in the space 1 and the space 2 and the space 3 simultaneously in contact with the space 3. )
Example 2
Step 1: extracting wort, namely repeatedly circulating the wort in a first closed circulating pipeline to extract essence of grains in the grain box 3; the weight ratio of wort to cereal is 62 ℃, the cycle time is 20 minutes, 67 ℃, the cycle time is 30 minutes, the cycle temperature is 72 ℃, and the cycle time is 20 minutes. The cereal used here is Hort malt, light-colored burnt malt, dark-colored barley malt.
Step 2: extracting flavor substances, namely repeatedly circulating the wort treated in the step 1 in a second closed circulating pipeline to extract essence of ingredients in the ingredient box 3; the circulation temperature of the wort is 95 ℃ and the circulation time is 70 minutes, and the ingredients in the box comprise pearl, qiuke, caskate and Chu. ( The batch tank had four spaces, 70 minutes being the total cycle time, with specific times being space 1,98 degrees 45 minutes, space 2, 98 degrees 10 minutes, space 3,98 degrees 10 minutes, space 4,98 degrees 5 minutes. Wherein, wort does not contact the flavor substances of other spaces when contacting space 1, wort contacts the flavor substances of space 1 and space 2 when contacting space 2, wort contacts the flavor substances of space 1 and space 2 and space 3 when contacting space 3, wort contacts the flavor substances of space 1 and space 2 and space 3 and space 4 when cooking space 4. )
On the basis of examples 1, 2, examples of steps 3, 4 are as follows:
example 3
Step 3: introducing the wort treated in the step 2 into a brewing barrel 7, connecting the brewing barrel 7 with a low-pressure stabilizing valve 731, standing to room temperature, adding yeast, and performing low-pressure fermentation; wherein the low pressure fermentation parameter in the step 3 is that the pressure range in the brewing barrel is controlled to be 0.18MPa by a low pressure stabilizing valve 731; 0.08 part of yeast is added into 100 parts of wort according to the weight fraction ratio, the fermentation time is 120 hours, and the fermentation temperature is 20 ℃.
Step 4: secondary treatment, namely connecting a barrel cover 73 of the wine brewing barrel with a high-pressure stabilizing valve 732, and then adding glucose into the wort treated in the step 3 for high-pressure fermentation; in the step 4, 0.8 part of sugar is added into 100 parts of wort according to the weight fraction ratio, the fermentation time is 7 days, and the fermentation temperature is 22 ℃.
Example 4
Step 3: introducing the wort treated in the step 2 into a brewing barrel 7, connecting the brewing barrel 7 with a low-pressure stabilizing valve 731, standing to room temperature, adding yeast, and performing low-pressure fermentation; wherein the low pressure fermentation parameter in the step 3 is that the pressure range in the brewing barrel is controlled to be 0.19MPa by a low pressure stabilizing valve 731; 0.1 part of yeast is added into 100 parts of wort according to the weight fraction ratio, the fermentation time is 72 hours, and the fermentation temperature is 33 ℃.
Step 4: secondary treatment, namely connecting a barrel cover 73 of the wine brewing barrel with a high-pressure stabilizing valve 732, and then adding white granulated sugar into the wort treated in the step 3 for high-pressure fermentation; in the step 4, 0.6 part of sugar is added into 100 parts of wort according to the weight fraction ratio, the fermentation time is 8 days, and the fermentation temperature is 33 ℃.
Example 5
Step 3: introducing the wort treated in the step 2 into a brewing barrel 7, connecting the brewing barrel 7 with a low-pressure stabilizing valve 731, standing to room temperature, adding yeast, and performing low-pressure fermentation; wherein the low pressure fermentation parameter in the step 3 is that the pressure range in the brewing barrel is controlled to be 0.2MPa by a low pressure stabilizing valve 731; 0.12 part of yeast is added into 100 parts of wort according to the weight fraction ratio, the fermentation time is 96 hours, and the fermentation temperature is 28 ℃.
Step 4: and (3) performing secondary treatment, namely connecting a barrel cover 73 of the brewing barrel with a high-pressure stabilizing valve 732, then connecting a carbon dioxide bottle into a reducing valve 8, connecting the reducing valve into a feeding connector 72 of the brewing barrel processed in the step (3), carbonating, wherein the amount of introduced carbon dioxide is 0.24MPa for regulating the pressure in the brewing barrel, and maintaining the temperature of the brewing barrel 7 to 3 ℃ for 36 hours.
Example 6
Step 3: introducing the wort treated in the step 2 into a brewing barrel 7, connecting the brewing barrel 7 with a low-pressure stabilizing valve 731, adjusting to room temperature, adding yeast, and performing low-pressure fermentation; wherein the low pressure fermentation parameter in the step 3 is that the pressure range in the brewing barrel is controlled to be 0.21MPa by a low pressure stabilizing valve 731; 0.11 part of yeast is added into 100 parts of wort according to the weight fraction ratio, the fermentation time is 36 hours, and the fermentation temperature is 40 ℃.
Step 4: and (3) performing secondary treatment, namely connecting a barrel cover 73 of the brewing barrel with a high-pressure stabilizing valve 732, then connecting a carbon dioxide bottle into a reducing valve 8, connecting the reducing valve into a feeding connector 72 of the brewing barrel processed in the step (3), carbonating, wherein the amount of introduced carbon dioxide is 0.28MPa for regulating the pressure in the brewing barrel, and maintaining the temperature of the brewing barrel 7 to 5 ℃ for 24 hours.
When the wine is required to be discharged, the discharging connector 71 of the wine brewing barrel 7 is only required to be connected with a wine discharging device.
The pressure in the brewing barrel is designed and adjusted based on the standard atmospheric pressure of 0.1 MPa; if the atmospheric pressure outside the wine brewing barrel is lower than 0.1MPa in a specific plateau region, the pressure in the wine brewing barrel needs to be adaptively adjusted at the moment. In addition, the pressure in the brewing barrel is the sum of the external atmospheric pressure and the regulating (displaying) value of the pressure stabilizing valve.
While the invention has been illustrated and described with respect to specific embodiments and alternatives thereof, it will be appreciated that various changes and modifications can be made therein without departing from the spirit of the invention. It is, therefore, to be understood that the invention is not to be in any way limited except by the appended claims and their equivalents.
Claims (8)
1. Household beer brewing device is characterized in that: the automatic grain mixing machine comprises a main machine case (1), a material collecting box (2), a grain box (3), a material mixing box (4), a heating device (5), a plurality of electromagnetic valves (6), a brewing barrel (7), a pump (12) and a pipeline; the material collecting box (2), the grain box (3), the material mixing box (4) and the heating device are arranged in the main case (1), and the wine brewing barrel (7), the heating device (5), the grain box (3) and the material collecting box (2) are sequentially connected through a pump and a pipeline to form a first closed circulation pipeline; the heating device is also connected with the material collecting box (2) through a pipeline, so that the wine brewing barrel, the heating device, the material collecting box (4) and the material collecting box (2) form a second closed circulation pipeline; the electromagnetic valve (6) is arranged in front of the grain box (3) and the proportioning box (4) to realize the switching of two closed circulation pipelines; a discharging connector (71) and a feeding connector (72) are arranged on the brewing barrel (7), and a barrel cover (73) is arranged on the brewing barrel (7); the barrel cover (73) is provided with a pressure stabilizing valve hole, the pressure stabilizing valve hole is connected with a low-pressure stabilizing valve (731) or a high-pressure stabilizing valve (732) in a disassembling and assembling mode, and the feeding connector (72) is connected with a pressure reducing valve (8) in a disassembling and assembling mode.
2. The home beer brewing apparatus according to claim 1, wherein: the water storage box (9) is arranged in the main case (1), is provided with a water supplementing pipe connected to the material collecting box (2), and is provided with an electromagnetic valve (6).
3. A beer brewing process based on the home-use fine brewing beer apparatus according to any one of claims 1-2, characterized in that: it comprises the following steps:
step 1: extracting wort, namely repeatedly circulating the wort in a first closed circulating pipeline to extract essence of grains in a grain box (3);
step 2: extracting flavor substances, namely repeatedly circulating the wort treated in the step 1 in a second closed circulating pipeline to extract essence of ingredients in a batching box (4);
step 3: introducing the wort treated in the step (2) into a brewing barrel (7) and connecting the barrel cover of the brewing barrel with a low-pressure stabilizing valve (731), adjusting to room temperature, adding yeast and carrying out low-pressure fermentation;
step 4: secondary treatment, namely connecting a barrel cover (73) of the wine brewing barrel with a high-pressure stabilizing valve (732), and then adding sugar into the wort treated in the step 3 for high-pressure fermentation; or the barrel cover of the wine brewing barrel is connected with a high-pressure stabilizing valve (732), a carbon dioxide bottle is connected with a pressure reducing valve (8), a feeding connector (72) is connected with the pressure reducing valve (8), carbon dioxide is injected from the pressure reducing valve (8) to adjust pressure, and carbonation is directly carried out;
wherein the low-pressure fermentation parameter in the step 3 is that a low-pressure stabilizing valve (731) controls the pressure range in a brewing barrel to be 0.16-0.22MPa;
and 4, controlling the weight ratio of sugar wort in the step: adding sugar 0.6-1.2 parts per 100 parts of wort; or the high-pressure stabilizing valve is connected and directly carbonated through the pressure reducing valve, and the pressure in the wine brewing barrel is controlled to be 0.24-0.28MPa by the high-pressure stabilizing valve.
4. A beer brewing process according to claim 3, wherein in step 1, the weight ratio of wort to cereal is 1:0.2-0.36, the circulation temperature is 38-78 ℃, and the circulation time is 1-2 hours.
5. A beer brewing process according to claim 3, wherein in step 2, the wort is circulated at 90-100deg.C for 1-2 hours.
6. The beer brewing process of the home-use fine brewing beer apparatus according to claim 3, wherein in the step 3, 0.06-0.12 parts of yeast is added to 100 parts of wort by weight, the fermentation time is 24-168 hours, and the fermentation temperature is 10-40 ℃.
7. The beer brewing process of the home-use fine brewing beer apparatus according to claim 3, wherein in the step 4, 0.6-1 part of sugar is added to 100 parts of wort in terms of weight fraction, the fermentation time is not less than 7 days, and the fermentation temperature is 10-40 ℃.
8. A beer brewing process according to claim 3, wherein in step 4, the amount of carbon dioxide is such that the pressure in the keg is adjusted to 0.24-0.28MPa, and the keg (7) is adjusted to 1-8 ℃ and maintained for 24-36 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111498751.7A CN116254161A (en) | 2021-12-09 | 2021-12-09 | Household beer brewing device and beer brewing process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111498751.7A CN116254161A (en) | 2021-12-09 | 2021-12-09 | Household beer brewing device and beer brewing process |
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| Publication Number | Publication Date |
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| CN116254161A true CN116254161A (en) | 2023-06-13 |
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| CN202111498751.7A Pending CN116254161A (en) | 2021-12-09 | 2021-12-09 | Household beer brewing device and beer brewing process |
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2021
- 2021-12-09 CN CN202111498751.7A patent/CN116254161A/en active Pending
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