DE102012106665A1 - Process for brewing beer - Google Patents

Abstract

A major cost factor in beer production are the complex brewery systems, especially in the so-called "fermentation and storage cellar". Another important cost factor - when delivering draft beer or similar beverages to customers - is the transport of these beverages. To reduce the costs and the logistical effort, it is proposed to fill a bag with wort granulate, if necessary together with yeast and hops. The bag has a small volume and a light weight and can therefore be easily transported to a destination. Only at the destination is water added to the bag so that the wort granulate is dissolved again and fermentation begins. The fermentation and storage tanks commonly used in breweries nowadays are no longer required. After fermentation is complete, the end product is available in the bag, which can be carbonized if necessary.

Description

Technical area

The invention relates to a method for brewing beer and an intermediate for the production of beer.

State of the art

In the production of beer, starch contained in a starch carrier, usually malt, during mash preparation is split by enzymes into various sugars and dissolved in water. The mash is usually refined, boiled, usually mixed with hops and cleaned of trubble. The intermediate thus obtained is referred to as Stammwürde, briefly wort or wort. The wort thus produced is then fermented into beer. Instead of alcoholic fermentation, other fermentation processes can be used to process the wort. Then you usually get sparkling drinks. Typical starch carriers which can also be made into malt are e.g. Barley, oats, wheat, rye, millet, rice or corn. The German Purity Law only allows the use of malt as a starch carrier for beer. In other countries, other starch carriers may also be added to the mash, for example unmalted cereals, potatoes, cassava, tapioca, yam, milet or the like. In order to digest the strength of these starch carriers, the necessary enzymes must be added, this can be done either by enzyme concentrates or by malt.

The final product obtained by the fermentation or fermentation process, hereinafter referred to simply as beer, usually has a content of 5 to 6 g per kilogram of CO ₂ , whereby the beer foams and pearls. Therefore, the beer must be stored and transported in pressure tanks, eg in mobile beer tankers or barrels under the so-called bung pressure. In particular, the cross-border transport of these pressurized (usually reusable) barrels is not without problems because of the corresponding legal restrictions and the retrieval of the barrels. In addition, the most commonly used reusable barrels bind a lot of capital.

That is why in the WO 2008/138400 proposed to decarbonate the beer in order to transport it pressure-free and to put it at the destination, for example, in a restaurant with CO ₂ again. Pressure tanks and the associated problems eliminated thereby.

Another problem with the production of beer is the high space and capital required for the equipment for fermenting the wort, so for example, the necessary according to the prior art storage tanks, mobile beer delivery tanker, cleaning systems, etc ..

Presentation of the invention

The invention is based on several observations: First, by the in the WO 2008/138400 described solution can be dispensed with the expensive pressure drums and instead a beer intermediate in disposable containers, such as so-called "bag-in-box" systems transported. Only at the place of need, for example in a catering business, the beer is returned to the desired CO2 content. However, the transport cost is still high because of the volume to be transported and the corresponding mass (beer is about 90% water). In addition, the decarbonated beer has only a limited shelf life, or ages strongly on longer transport routes. On the other hand it is the WO 2002/088294 A1 a fluidized bed process for granulating wort is known. This allows the place of wort preparation, so the so-called brewhouse process spatially and temporally decoupled from the later fermentation process in the fermentation house.

The invention has for its object to make beer with minimal transport costs large-scale, especially the respective catering freshly available. Another object of the invention is to reduce the capital expenditure for the brewing industry. It should therefore be provided with minimal technical equipment and correspondingly low investment the beer hitherto known to those skilled in the art as "draft beer", ie beer "for taping at the counter of local gastronomy".

The solution to this problem is given by a method or an intermediate product according to the corresponding independent claims.

The process for brewing beer has at least the following steps: filling a wort granulate into a preferably flexible sealable container. This can then be transported much easier than beer or wort to a destination. At the destination, the granulated wort, which is also referred to as wort granules, can be dissolved by adding water in the container, so that there is again a beer wort. This wort is then fermented in the container. This process offers a whole range of previously unrealisable advantages: Instead of beer or decarbonated beer, only a dry, very long-lasting intermediate product is transported compared to beer low mass and low volume. Pressure tanks for transport and storage can be omitted as well as the expenditure for the fermentation and storage cellar in the brewery is eliminated. The beer is only produced on or in the immediate vicinity of the destination. Therefore, the beer is always fresh.

Preferably, a bag is used as a container. This bag contains at least one wort granulate and preferably also already fermentation yeast, which is available as dry yeast or granulated active yeast. The bag then has a very small pack size and includes all but the still to be added water necessary for the production of the beer ingredients. The beer intermediate thus obtained is a new brewery product, much longer shelf life than beer or from the WO 2008/138400 well-known intermediate and easy to transport to any place. At the destination then only water is added and the fermentation process, ie the fermentation begins.

The wort granules contain all the constituents of the original wort with the exception of the water, including all components of the originally used and the flavor with influencing brewing water. In a preferred embodiment, therefore, the wort granules are dissolved by adding demineralized water in the container. Such water can be easily recovered anywhere from the locally available water. The use of demineralized water enables the decentralized production of a globally identical and therefore equally tasty beverage.

Particularly preferred in the flexible container is a protective gas atmosphere, e.g. a nitrogen atmosphere or a carbon dioxide atmosphere. As a result, the contents of the bag remain longer, flavors are spared. The expiry date of the so-packaged new brewery product exceeds that of beer or even decarbonated beer many times over.

Because the container is flexible, the volume fraction not needed during transport can be evacuated and folded up. This not only enables the mass to be transported, but also significantly reduces the volume to be transported. For example, the flexible container may be a bag which is arranged in a box or box according to the "bag-in-box" principle known per se.

Preferably, the box has a first compartment which receives the bag during transport and a second compartment which, after transporting the container, before or during dissolution of the wort granules, e.g. is created by unfolding, so that the box during transport has a minimal pack size and can still absorb the bag during the fermentation of the wort. The box can be made of cardboard, for example.

The volume of the flexible container, or the bag, is preferably such that it can absorb the dissolved wort again and also provides a sufficiently sized fermentation space. For this purpose, usually 20% of the total volume should be provided. The flexible container preferably has an outlet for gas formed during fermentation or a fermentation process, in particular for carbon dioxide. The outlet may be protected against the ingress of atmospheric oxygen or other substances by a check valve and / or a bunging apparatus and / or fermentation tube.

The water for dissolving the wort granules is preferably introduced into the flexible container through an inlet valve. In the flow direction in front of the inlet valve, a filter for removing undesired constituents, in particular chlorine, from the water is preferably arranged. A suitable filter is e.g. an activated carbon filter.

Preferably, the fermentation takes place without pressure, ie only under a slight overpressure which is just sufficient to prevent the penetration of atmospheric oxygen into the container. The pressure difference between the interior of the container and the environment is therefore preferably less than 250 hPa, more preferably less than 100 hPa. As a result, the requirements for the container and thus the costs are low. Such a pressureless container may also be provided without special safety measures, e.g. from a local fermentation station to a catering business. After completion of fermentation, the beer may then be carbonated if necessary. The carbonization preferably takes place just before serving, e.g. with a continuous carbonator upstream of a tap.

Instead of or in addition to the wort granules, which is obtained by a fluidized bed process, it is also possible to fill a liquid wort concentrate or a wort powder into the container and then redilute or dissolve it.

Description of the drawings

The the 1 to 7 each sketch process steps of an embodiment of the invention. The figures form a flowchart of a method.

In a first process step, as in 1 indicated, a wort granules 32 , preferably also yeast 34 and optionally hops, eg as hops extract 36 in a tubular in a flexible lockable container 10 , eg a multi-layer foil bag 10 filled. The wort granules 32 For example, a wort flavoring granulate and / or other granulated wort, for example a rice wort granulate, may be present. The yeast is preferably dry yeast, eg brewer's yeast.

In the production of rice wine, the starch contained in the rice is first digested, for example, in a brewing process, wherein the starch is split into different sugars and then dissolved in the rice wort. The rice wort can be granulated like a classic wort in a fluidized bed process. Such rice wort granules may alternatively or in addition to wort flavoring granules in the container 10 are given.

After the seasoning 32 , optionally the yeast 34 and optional hops extract 36 in the bag 10 are filled, this is preferably closed and largely evacuated to reduce the transport volume. To improve the durability of the remaining residual air can be exchanged for an inert gas, such as nitrogen or CO ₂ . This is schematically as a process step 2 in 2 outlined.

Preferably, the bag thus prepared is placed in a box, eg a folding box 20 used. The in 3 shown folding carton 20 has a lower first compartment that holds the bag 10 receives. Above the first compartment can be set up by folding side walls 22 a second compartment will be created. First, these foldable sidewalls 22 but folded up and a lid 24 can be put on the box. This condition is in the subsequent process step 4 (see. 4 ) indicated. The folded box has compared to finished beer or from the WO 2008/138400 known intermediate a small pack size, is pressureless and also has a low weight. This box can thus be easily transported to any destination.

At the destination, the lid becomes 24 initially removed, the foldable side walls 22 are set up to thereby create the second compartment, or to increase the volume of the box so far that the bag as explained below can be filled with a proper amount of water. After setting up the side walls, the lid can 24 to stabilize the box 20 again on the foldable side walls 22 be put on. Now a predetermined amount of water in the tubular bag 10 filled. This is in the subsequent process step 5 indicated (cf. 5 ). By the mass ratio of the wort granules 32 and the predetermined amount of water, the original wort content of the finished wort is determined. By filling the container 10 The wort granules dissolve with water 32 and optionally the hop extract 36 , Yeast 34 begins with the conversion of the sugars contained in the solution into carbon dioxide (CO ₂ ) and ethanol. This is in the process step 6 outlined ( 6 ).

Above the water level has the tubular bag 10 a fermentation room (cf. 6 ) for the usually resulting foam. So that the bag 10 does not burst, can CO ₂ through the pressure relief valve 14 that is designed as a bung or fermentation tube, escape. The pressure relief valve may be, for example, a check valve. The fermentation can either be done almost without pressure, which means that there is only a slight overpressure in the bag, which is just sufficient to allow ingress of oxygen or other air components in the bag 10 to prevent. Alternatively, in the bag 10 Also, a pressure of, for example, a few bar (2 to 3bar) are built. It is only important that the maximum pressure set by the pressure relief valve is below the bursting pressure of the bag 10 lies.

Once the fermentation is completed, is located at a non-pressurized fermentation, a beer intermediate, as it from the WO 2008/138400 is known in the bag. This can be achieved by carbonizing by means of a continuous carbonizing process indicated in the following process step 50 be prepared for beer. If the fermentation takes place under pressure, the subsequent carbonation can be dispensed with, then naturally cloudy, ie unfiltered beer is in the bag after completion of the fermentation 10 ,

If, for example, rice wort is used instead of wort, the fermentation would be carried out without pressure for the production of rice wine (sake) and would then have the finished rice wine 40 , Instead of a brewer's yeast one would use a wine yeast. A carbonization can be omitted.

The process according to the invention was described using the example of the production of beer or sake. The wort condiment or rice wort granulate in this process provides the fermentable sugars necessary for fermentation. Of course, these sugars can also be provided by starting materials other than barley or wheat or rice. Suitable starting materials are all starch-containing plants such as millet, cassava, potatoes, corn, etc. It is sufficient to digest the starch with appropriate enzymes, so that then the corresponding sugars are present in aqueous solution and can be granulated, for example by a fluidized bed process. The term beer wort should not be limited to a seasoning made of malted cereal in the context of this application, but can denote a liquid in the strength of a starch carrier open-minded. The term beer is thus only a synonym for a beverage obtained by fermentation or fermentation.

LIST OF REFERENCE NUMBERS

10

Hose / bag

12

Outlet / inlet especially for fluids

14

Pressure relief valve

20

Box / carton

22

foldable walls

24

cover

32

Seasoning granules,

34

yeast

36

Hops extract (optional)

38

water

40

Beer / beer intermediate

50

carburator

60

Schank point / tap

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• WO 2008138400 [0004, 0006, 0010, 0023, 0026]
• WO 2002088294 A1 [0006]

Claims (12)

A method of brewing beer, comprising the steps of: i. Filling of wort granules ( 32 ) in a flexible sealable container ( 10 ii. Transporting the container ( 10 ) to a destination, iii. Dissolving the wort granules ( 32 ) by adding water to the container ( 10 ) for the production of wort, iv. Fermenting and / or fermenting the wort in the container ( 10 ) A method according to claim 1, characterized in that as a flexible container a bag ( 10 ) is used. Method according to claim 2, characterized in that the bag ( 10 ) in a box ( 20 ) is arranged. Method according to claim 3, characterized in that the box ( 20 ) has a first compartment that during transport the bag ( 10 ) and that the box has a second compartment that is folded during transport. Method according to one of claims 1 to 4, characterized in that the fermentation and / or fermentation takes place in the container with an overpressure relative to the ambient pressure, which is less than 250 hPa. Intermediate for the production of beer, characterized by a flexible container ( 10 ) in which a wort granules ( 10 ) is arranged. Intermediate product according to claim 6, characterized in that in the flexible container ( 10 ) Dry yeast and / or yeast granules. Intermediate product according to one of claims 6 or 7, characterized in that the flexible container ( 10 ) a check valve ( 14 ) and / or has a bung apparatus and / or fermentation tube. Intermediate product according to one of claims 6 to 8, characterized in that the container ( 10 ) has an inlet valve for filling water into the container. Intermediate product according to claim 9, characterized in that upstream of the inlet valve ( 12 ) a filter for removing chlorine from the water is arranged. Intermediate product according to one of claims 6 to 10, characterized in that the container ( 10 ) in a box ( 10 ) is arranged. Intermediate product according to claim 11, characterized in that the container ( 10 ) in a first compartment of the box ( 20 ), and that the box has a second deployable compartment.

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