GB2531054A

GB2531054A - Improvements in or relating to brewing

Info

Publication number: GB2531054A
Application number: GB1417906.3A
Authority: GB
Inventors: Dickie Martin
Original assignee: BREWDOG PLC
Current assignee: BREWDOG PLC
Priority date: 2014-10-09
Filing date: 2014-10-09
Publication date: 2016-04-13
Anticipated expiration: 2034-10-09
Also published as: GB201417906D0; GB2531054B

Abstract

An apparatus 10 for adding hops to a fermentation tank 12 of a brewing system comprising a container 16 having a first inlet valve 16a being connectable to a source of hops 20, a second inlet valve 20b being connectable to a source of pressurised gas 22 and an outlet valve 16c being connectable to an inlet valve 12a of the fermentation tank 12, wherein the apparatus 10 is operable to transfer hops in the container 16 to the fermentation tank 12 by firstly pressurising the container 16 with gas by opening the second inlet valve 12b, and then by secondly opening the outlet valve 16c. The brewing system may also include a wort production apparatus and a wort boiling apparatus. Preferably the pressurised gas is carbon dioxide or an inert gas. A method of adding hops to a fermentation tank of a brewing system is also provided.

Description

Improvements in or relating to brewing The present invention relates to apparatus and methods for improved brewing.

During brewing processes hops are added during the boiling of the wort to extract the alpha acids that are required to provide the bitter flavour needed to offset the sweet barley malt of the wofl. It is also known to add hops directly to the fermentation tank during fermentation of the wort. This technique is known as dry hopping". The dry hops are allowed to soak in the finished beer for anywhere form several days to several weeks. Dry hopping adds aromatic oils that are normally lost in the wort boiling process and results in the beer having a hoppy aroma.

While dry hopping is known to improve the hoppy aroma of the beer, it also increases the risk of oxidation of the beer, as dry hopping is often carried out with the fermentation tank open to atmosphere. Oxidation of the beer in the fermentation tank is highly undesirable, as this creates aldehydes, which can result in musty or stale aromas and undesirable flavours.

The present inventors have appreciated the shortcomings with known brewing processes that use dry hopping techniques.

According to a first aspect of the present invention there is provided an apparatus for adding hops to a fermentation tank of a brewing system comprising: a container having a first inlet valve being connectable to a source of hops, a second inlet valve being connectable to a source of pressurised gas and an outlet valve being connectable to an inlet valve of the fermentation tank, wherein the apparatus is operable to transfer hops in the container to the fermentation tank by firstly pressurising the container with gas by opening the second inlet valve, and then by secondly opening the outlet valve.

The term hop" or hops" used throughout this specification is considered to be any twining plant of the genus Humulus Lupu/us, and in particular the dried ripe cones of the female flowers of this plant.

The fermentation tank is sealed and the connection between the inlet valve of the fermentation tank and the outlet valve of the container is also sealed.

The second inlet valve may be connectable to a source of pressurised carbon dioxide gas. The second inlet valve may be connectable to a source of pressurised nitrogen gas. The second inlet valve may be connectable to a source of pressurised inert gas.

The container may be a substantially cylindrical-shaped member. The first inlet valve and the second inlet valve may be located towards one end of the container and the outlet valve may be located towards the opposite end of the container.

The container may have a substantially conical-shaped portion adjacent the outlet valve. The arrangement of the conical-shaped portion assists in the transfer of the hops out of the container to the fermentation tank.

The first inlet valve may be arranged such that at least a portion of the inlet valve faces upwards. The first inlet valve may be a manually operated valve. Alternatively, the first inlet valve may be automatically operated.

The first inlet valve may include a hop receiving chamber. The hop receiving chamber may be attached to first inlet valve. The hop receiving chamber may include a funnel portion. The hop receiving chamber may be sealable. The hop receiving chamber may have a sealable lid. In this arrangement, once hops are loaded to the hop receiving chamber and/or the container the lid may be closed and sealed.

The source of hops may be a source of hop pellets. The hop pellets may be able to flow to the first inlet valve. Alternatively, the hop pellets may be manually added to the first inlet valve of the container.

The second inlet valve may be a manually operated valve. Alternatively, the second inlet valve may be automatically operated. The source of pressurised gas may be around 5 bar. The source of pressurised gas may be between 2.5 bar and 7.5 bar. The second inlet valve may include a regulator. The second inlet valve may be operable to allow controlled pressurisation of the container.

The outlet valve may be a manually operated valve. Alternatively, the outlet valve may be automatically operated.

The inlet valve of the fermentation tank may be located towards the upper end of the fermentation tank. The inlet valve of the fermentation tank may be a manually operated valve. Alternatively, the inlet valve of the fermentation tank may be automatically operated.

The apparatus may further comprise a frame member, the frame member being configured to provide support to the container. The container may be attached to the frame member. The frame member may also provide support to the source of hops and/or the source of gas.

The container may be mounted to the frame member such that one end of the container is higher than the other end of the container. The first and second inlet valves may be located towards the upper end of the container and the outlet valve may be located towards the lower end of the container. The container may be mounted to the frame member such that the longitudinal axis of the container is approximately 45 degrees to the horizontal, or a planar base portion of the frame member.

The container may be configured to store 15 kg of hops. The container may be configured to store between 15 kg and 20 kg of hops. The container may be configured to store between 5 kg and 30 kg of hops.

The container may be configured to store between 5 kg and 500 kg of hops. The container may have a volume of 15 litres. The container may have a volume of between 15 litres and 20 litres. The container may have a volume of between 5 litres and 30 litres. The container may have a volume of between 5 litres and 500 litres.

The apparatus may also be operable to allow purging of the hop-filled container with the pressurised gas before the hops are transferred to the fermentation tank. In this arrangement, with the outlet valve remaining closed, pressurised gas is fed into the container by opening the second inlet valve and allowed to exit the container through the first inlet valve.

The apparatus may include a plurality of containers, each container having a first inlet valve being connectable to a, or the, source of hops, a second inlet valve being connectable to a, or the, source of pressurised gas and an outlet valve being connectable to an, or the, inlet valve of the S fermentation tank.

According to a second aspect of the present invention there is provided a fermentation tank for a brewing system, comprising: an apparatus for adding hops to the fermentation tank, the apparatus comprising: a container having a first inlet valve being connectable to a source of hops, a second inlet valve being connectable to a source of pressurised gas and an outlet valve being connectable to an inlet valve of the fermentation tank, wherein the apparatus is operable to transfer hops in the container to the fermentation tank by firstly pressurising the container with gas by opening the second inlet valve, and then by secondly opening the outlet valve.

The fermentation tank may be a cylindro-conical vessel (CCV). The fermentation tank may include a cylindrical upper portion and a conical lower portion. The fermentation tank may have a volume of around 400 hL. The fermentation tank may have a volume of between 200 hL to 600 hL. The fermentation tank may have a volume of between 10 hL to 2000 hL. The fermentation tank may be configured to control the temperature of fluids stored therein.

S

The apparatus may include a plurality of containers, each container having a first inlet valve being connectable to a, or the, source of hops, a second inlet valve being connectable to a, or the, source of pressurised gas and an outlet valve being connectable to an, or the, inlet valve of the fermentation tank.

Embodiments of the second aspect of the invention may include one or more features of the first aspect of the invention or its embodiments.

Similarly, embodiments of the first aspect of the invention may include one or more features of the second aspect of the invention or its embodiments.

According to a third aspect of the present invention there is provided a brewing system comprising: a wort production apparatus; a wort boiling apparatus; a fermentation tank; and an apparatus for adding hops to the fermentation tank, the apparatus comprising: a container having a first inlet valve being connectable to a source of hops, a second inlet valve being connectable to a source of pressurised gas and an outlet valve being connectable to an inlet valve of the fermentation tank, wherein the apparatus is operable to transfer hops in the container to the fermentation tank by firstly pressurising the container with gas by opening the second inlet valve, and then by secondly opening the outlet valve.

The wort production apparatus may be a mash tun vessel.

The brewing system may further comprise a source of malt. The source of malt may be configured to provide malt to the wort production apparatus.

The brewing system may further comprise a source of hot water. The source of hot water may be configured to provide hot water to the wort production apparatus.

The wort boiling apparatus may be a boiling kettle. The wort boiling apparatus may be associated with a source of hops. In this arrangement hops are provided to the wort boiling apparatus. The wort boiling apparatus may be located between the wort production apparatus and the fermentation tank.

The brewing system may further comprise a wort cooling apparatus. The wort cooling apparatus may be configured to cool wort exiting the wort boiling apparatus. The wort cooling apparatus may be a heat exchanger.

The wort cooling apparatus may be water-operated heat exchanger. The wort cooling apparatus may be located between the wort boiling apparatus and the fermentation tank. The wort cooling apparatus may be configured to cool the wort exiting the wort boiling apparatus to between approximately 85 °C and approximately 90 °C.

The brewing system may further comprise a whirlpool apparatus, or wort separator apparatus. The whirlpool apparatus may be associated with a source of hops. The whirlpool apparatus may be configured to receive hops from a source of hops. In this arrangement hops are provided to the S whirlpool apparatus. The whirlpool apparatus may be located between the wort boiling apparatus and the fermentation tank.

The brewing system may further comprise a further wort cooling apparatus. The further wort cooling apparatus may be configured to cool wort exiting the whirlpool apparatus. The further wort cooling apparatus may be a heat exchanger. The further wort cooling apparatus may be water-operated heat exchanger. The further wort cooling apparatus may be located between the whirlpool apparatus and the fermentation tank.

The brewing system may further comprise a source of yeast, or bacteria.

The source of yeast may be associated with the fermentation tank.

The brewing system may further comprise a conditioning tank. The conditioning tank may be located after the fermentation tank.

Embodiments of the third aspect of the invention may include one or more features of any of the previous aspects of the invention or its embodiments. Similarly, embodiments of any of the previous aspects of the invention may include one or more features of the third aspect of the invention or its embodiments.

According to a fourth aspect of the present invention there is provided a method of adding hops to a fermentation tank of a brewing system comprising the steps of: (i) providing an apparatus comprising: a container having a first inlet valve being connectable to a source of hops, a second inlet valve being connectable to a source of pressurised gas and an outlet valve being connectable to an inlet valve of the fermentation tank; (ii) connecting the first inlet valve of the container to a source of hops; (Hi) connecting the second inlet valve of the container to a source of pressurised gas; (iv) connecting the outlet valve of the container to the inlet valve of the fermentation tank; (v) operating the first inlet valve to at least partially fill the container with hops; (vi) operating the second inlet valve to pressurise the container with gas; and (vii) operating the outlet valve of the container and the inlet valve of the fermentation tank to transfer hops from the container to the fermentation tank.

The method may include an additional initial step of purging the hop-filled container with pressurised gas before operation of the outlet valve of the container and the inlet valve of the fermentation tank. The initial step of purging the hop-filled container with pressurised gas before operation of the outlet valve of the container and the inlet valve of the fermentation tank may include the step of: operating the first and second inlet valves of the container in combination to allow pressurised gas to flow from the second inlet valve through the container and out of the first inlet valve.

S The method may include repeating steps (v) to (vii) until a desired amount of hops has been added to the fermentation tank.

Embodiments of the fourth aspect of the invention may include one or more features of any of the previous aspects of the invention or its embodiments. Similarly, embodiments of any of the previous aspects of the invention may include one or more features of the fourth aspect of the invention or its embodiments.

According to a fifth aspect of the present invention there is provided a method of fermentation comprising the steps of: (i) providing a fermentation tank comprising: an apparatus for adding hops to the fermentation tank, the apparatus comprising: a container having a first inlet valve being connectable to a source of hops, a second inlet valve being connectable to a source of pressurised gas and an outlet valve being connectable to an inlet valve of the fermentation tank; (ii) at least partially filling the fermentation tank with wort; (Hi) connecting the first inlet valve of the container to a source of hops; (iv) connecting the second inlet valve of the container to a source of pressurised gas; (v) connecting the outlet valve of the container to the inlet valve of the fermentation tank; (vi) operating the first inlet valve to at least partially fill the container with hops; (vii) operating the second inlet valve to pressurise the container with gas; (viii) operating the outlet valve of the container and the inlet valve of the fermentation tank to transfer hops from the container to the fermentation tank; and (ix) adding yeast, or bacteria, to the fermentation tank to ferment the wort.

Embodiments of the fifth aspect of the invention may include one or more features of any of the previous aspects of the invention or its embodiments. Similarly, embodiments of any of the previous aspects of the invention may include one or more features of the fifth aspect of the invention or its embodiments.

According to a sixth aspect of the present invention there is provided a method of making an alcoholic beverage comprising the steps of: (i) providing a brewing system comprising: a wort production apparatus; a wort boiling apparatus; a fermentation tank; and an apparatus for adding hops to the fermentation tank, the apparatus comprising: a container having a first inlet valve being connectable to a source of hops, a second inlet valve being connectable to a source of pressurised gas and an outlet valve being connectable to an inlet valve of the fermentation tank; (H) at least partially filling the fermentation tank with wort; (Hi) connecting the first inlet valve of the container to a source of hops; (iv) connecting the second inlet valve of the container to a source of pressurised gas; (v) connecting the outlet valve of the container to the inlet valve of the fermentation tank; (vi) operating the first inlet valve to at least partially fill the container with hops; (vii) operating the second inlet valve to pressurise the container with gas; (viii) operating the outlet valve of the container and the inlet valve of the fermentation tank to transfer hops from the container to the fermentation tank; and (x) adding yeast, or bacteria, to the wort to ferment the wort in the fermentation tank and produce the alcoholic beverage.

The alcoholic beverage may be a beer. The alcoholic beverage may be a malt-based beverage. The alcoholic beverage may be a malt-based beer.

Embodiments of the sixth aspect of the invention may include one or more features of any of the previous aspects of the invention or its embodiments. Similarly, embodiments of any of the previous aspects of the invention may include one or more features of the sixth aspect of the invention or its embodiments.

According to a seventh aspect of the present invention there is provided an alcoholic beverage obtainable, obtained, or directly obtained from a fermentation tank comprising: an apparatus for adding hops to the fermentation tank, the apparatus comprising: a container having a first inlet valve being connectable to a source of hops, a second inlet valve being connectable to a source of pressurised gas and an outlet valve being connectable to an inlet valve of the fermentation tank, wherein the apparatus is operable to transfer hops in the container to the fermentation tank by firstly pressurising the container with gas by opening the second inlet valve, and then by secondly opening the outlet valve.

Embodiments of the seventh aspect of the invention may include one or more features of any of the previous aspects of the invention or its embodiments. Similarly, embodiments of any of the previous aspects of the invention may include one or more features of the seventh aspect of the invention or its embodiments.

According to an eighth aspect of the present invention there is provided an alcoholic beverage obtainable, obtained, or directly obtained from a brewing system comprising: a wort production apparatus; a wort boiling apparatus; a fermentation tank; and an apparatus for adding hops to the fermentation tank, the apparatus comprising: a container having a first inlet valve being connectable to a source of hops, a second inlet valve being connectable to a source of pressurised gas and an outlet valve being connectable to an inlet valve of the fermentation tank, wherein the apparatus is operable to transfer hops in the container to the fermentation tank by firstly pressurising the container with gas by opening the second inlet valve, and then by secondly opening the outlet valve.

The second inlet valve may be a manually operated valve. Alternatively, the second inlet valve may be automatically operated. The source of pressurised gas may be around S bar. The source of pressurised gas may be between 2.5 bar and 7.5 bar. The second inlet valve may include a regulator. The second inlet valve may be operable to allow controlled pressurisation of the container.

The apparatus may also be operable to allow purging of the hop-filled S container with the pressurised gas before the hops are transferred to the fermentation tank. In this arrangement, with the outlet valve remaining closed, pressurised gas is fed into the container by opening the second inlet valve and allowed to exit the container through the first inlet valve.

Embodiments of the eighth aspect of the invention may include one or more features of any of the previous aspects of the invention or its embodiments. Similarly, embodiments of any of the previous aspects of the invention may include one or more features of the eighth aspect of the invention or its embodiments.

According to a ninth aspect of the present invention there is provided an alcoholic beverage obtainable, obtained, or directly obtained from a method comprising the steps of: (Hi) providing a fermentation tank comprising: an apparatus for adding hops to the fermentation tank, the apparatus comprising: a container having a first inlet valve being connectable to a source of hops, a second inlet valve being connectable to a source of pressurised gas and an outlet valve being connectable to an inlet valve of the fermentation tank, (iv) at least partially filling the fermentation tank with wort; (Hi) connecting the first inlet valve of the container to a source of hops; (iv) connecting the second inlet valve of the container to a source of pressurised gas; (v) connecting the outlet valve of the container to the inlet valve of the fermentation tank; (vi) operating the first inlet valve to at least partially fill the container with hops; (vii) operating the second inlet valve to pressurise the container with gas; (xi) operating the outlet valve of the container and the inlet valve of the fermentation tank to transfer hops from the container to the fermentation tank; and (xii) adding yeast, or bacteria, to the wort to ferment the wort in the fermentation tank and produce the alcoholic beverage.

Embodiments of the ninth aspect of the invention may include one or more features of any of the previous aspects of the invention or its embodiments. Similarly, embodiments of any of the previous aspects of the invention may include one or more features of the ninth aspect of the invention or its embodiments.

According to a tenth aspect of the present invention there is provided an alcoholic beverage obtainable, obtained, or directly obtained from a method comprising the steps of: (i) providing a brewing system comprising: a wort production apparatus; a wort boiling apparatus; a fermentation tank; and an apparatus for adding hops to the fermentation tank, the apparatus comprising: a container having a first inlet valve being connectable to a source of hops, a second inlet valve being connectable to a source of pressurised gas and an outlet valve being connectable to an inlet valve of the fermentation tank; (H) at least partially filling the fermentation tank with wort; (iii) connecting the first inlet valve of the container to a source of hops; (iv) connecting the second inlet valve of the container to a source of pressurised gas; (v) connecting the outlet valve of the container to the inlet valve of the fermentation tank; (vi) operating the first inlet valve to at least partially fill the container with hops; (vii) operating the second inlet valve to pressurise the container with gas; (viii) operating the outlet valve of the container and the inlet valve of the fermentation tank to transfer hops from the container to the fermentation tank; and (ix) adding yeast, or bacteria, to the wort to ferment the wort in the fermentation tank and produce the alcoholic beverage.

Embodiments of the tenth aspect of the invention may include one or more features of any of the previous aspects of the invention or its embodiments. Similarly, embodiments of any of the previous aspects of the invention may include one or more features of the tenth aspect of the invention or its embodiments.

It should be appreciated that the order that the steps are recited and any numbering given to those steps in any of the methods or processes described above is only exemplary, and that the steps may be carried out in any order except where it is clear that a specific order is meant and/or a specific order is required or essential for the proper functioning of the method or process.

Brief Description of Drawings

Embodiments of the present invention will now be described, by way of example only, with reference to the accompany drawings, in which:-Figure 1 is a schematic illustration of an apparatus for adding hops to a fermentation tank of a brewing system according to the present invention; Figure 2 is a schematic illustration of a brewing system incorporating the apparatus of figure 1; and Figure 3 is a schematic illustration of a brewing system in accordance with another embodiment of the invention.

Detailed Description

With reference to figure 1 an apparatus 10 for adding hops to a fermentation tank 12 of a brewing system (as illustrated in figure 2) is illustrated.

The apparatus 10 comprises a hop container 16 (an example of a container) that is supported on a frame member 18. The container 16 has a first inlet valve 16a, a second inlet valve 16b and an outlet valve 16c.

The first inlet valve iSa and second inlet valve 16b are located towards the opposite end of the container 16 from the outlet valve 1 6c.

S The first inlet valve 1 6a is connected to a source of hops 20. The second inlet valve 1 6b is connected to a source of pressurised carbon dioxide gas 22 (an example of a pressurised gas). The outlet valve 16c is connected to an inlet valve 12a of the fermentation tank 12. The fermentation tank 12 is a sealed tank and the connection between the inlet valve 12a and the apparatus 10 is also sealed.

As described further below, the apparatus 10 is operable to transfer hops in the container 16 to the fermentation tank 12 by firstly pressurising the container 16 with carbon dioxide gas by opening the second inlet valve 16b, and then by secondly opening the outlet valve 16c.

In the embodiment illustrated and described here the container 16 is a substantially cylindrical-shaped member. However, it should be appreciated that the container 16 may be any shape suitable to store and allow transfer of the hops to the fermentation tank 12. The container 16 has a conical-shaped end portion 16d adjacent the outlet valve 16c. The conical-shaped end portion 16d of the container 16 assists in the transfer of the hops out of the container l6to the fermentation tank 12.

In the embodiment illustrated and described here the first inlet valve 16a is associated with a funnel-shaped hop receiving chamber 24. This allows the hops to be manually loaded to the container 16. However, it should be appreciated that any suitable method or apparatus for loading the hops to the container 16 may be used, such as an automated hop filling apparatus. The hop receiving chamber 24 includes a sealable lid (not illustrated).

The first inlet valve 16a is a manually operated valve, such as a hand valve. However, it should be appreciated that the first inlet valve 16a may alternatively be an automated valve.

In the embodiment illustrated and described here the hops that are used are hop pellets (pelletised hops), such as T-90, T-45 etc., or whole hops.

However, it should be appreciated that other types of hops may be used.

The second inlet valve 16b is a manually operated valve, such as a hand valve. However, it should be appreciated that the second inlet valve 16b may alternatively be an automated valve.

The source of carbon dioxide gas 22 may be a source pressurised to around 5 bar. However, it should be appreciated that the source of carbon dioxide gas 22 may be of any pressure required to operate the apparatus 10. The second inlet valve 16b may also include a regulator to allow controlled pressurisation of the container 16.

The outlet valve 16c is a manually operated valve, such as a hand valve.

However, it should be appreciated that the outlet valve 16c may alternatively be an automated valve.

As illustrated in figure 1, the inlet valve 12a of the fermentation tank 12 is located towards the upper end thereof. In the embodiment illustrated and described here the inlet valve 12a is an automated valve. However, it should be appreciated that the inlet valve 12a may alternatively be a manually operated valve. The fermentation tank 12 may have a volume of between 10 hL and 2000 hL (1000 litres and 200,000 litres). The fermentation tank 12 is also associated with a source of yeast 12' (or bacteria).

The frame member 18 provides support to the container 16 and is configured to position the container 16 such that the longitudinal axis 16' of the container 16 is approximately 45 degrees to the horizontal, or ground to which the frame member 18 stands. In this arrangement the first and second inlet valves 16a, 16b are located towards the upper end of the container 16 and the outlet valve 16c is located towards the lower end of the container 16.

In the embodiment illustrated and described here the container 16 is capable of holding up to 20 kg of hops (around 20 litres). However, it should be appreciated that the capacity of the container 16 may be increased or decreased depending on the requirements of the system or method. The container may capable of holding up to 500 kg of hops (around 500 litres).

As described further below the apparatus 10 is also operable to allow purging of the hop-filled container 16 with the pressurised carbon dioxide before the hops are transferred to the fermentation tank 12. In this arrangement, with the outlet valve 16c remaining closed, pressurised carbon dioxide is fed into the container 16 by opening the second inlet valve 16b and allowed to exit the container 16 through the first inlet valve 16a. Alternatively, the container 16 may be partially pressurised with carbon dioxide gas and then the first inlet valve 16a may be opened to purge the container 16. The first inlet valve 16a is then closed and the container pressurised for hop transfer, as described above. The purging of the container 16 (and hops located therein) removes atmospheric gases (including oxygen) from the apparatus 10 and reduces the risk of oxidation of the beer in the fermentation tank 12.

Figure 2 illustrates a brewing system 14 incorporating the apparatus 10 S therein. The brewing system 14 includes a wort production apparatus 26, such as a mash tun, a lautering apparatus 27, a wort boiling apparatus 28, such as a wort kettle, a first wort cooling apparatus 30, such as a heat exchanger, a wort separator apparatus 32, such as a whirlpool, and a second wort cooling apparatus 34 (an example of a further wort cooling apparatus), such as a heat exchanger. Although not illustrated, it should be appreciated that the brewing system 14 may also include other apparatus that are commonly used in the brewing process, such as a milling apparatus, a mashing apparatus, and a hopback filtering apparatus. As described below, the fermentation tank 12 is also associated with a source of yeast 12'.

An example of the operation of the apparatus 10 will now be given.

With reference to figure 1, hops are added to the fermentation tank 12 as follows.

Starting from an initial state where the container 16 is empty and the first inlet valve 16a, second inlet valve 16b, outlet valve 16c and inlet valve 12a of the fermentation tank 12 are closed, the following steps are carried out: (i) The container 16 is at least partially filled with hops from the source of hops 20. This is carried out by opening the first inlet valve 16a and allowing hops to pass from the hop receiving chamber 24 into the container 16.

(ii) The first inlet valve 16a is then closed.

(iii) The second inlet valve 16b is then opened to allow pressurised carbon dioxide from the source of pressurised carbon dioxide 22 to pass into the container 16. The pressure in the container 16 is allowed to increase to the desired level for hop transport. In the embodiment illustrated and described here this is around 3.5 bar.

(iv) Once the desired pressure in the container is reached the second inlet valve 16b is then closed.

(v) Operation of the outlet valve 16c of the container 16 and the inlet valve 1 2a of the fermentation tank 12 is then carried out to allow the hops in the container 16 to be transferred to the fermentation tank 12. The fermentation tank 12 is at a much lower pressure than the pressure of the container 16. In use, the fermentation tank 12 operates at around 0.7 bar. It is this pressure differential that allows the hops to be transported from the container 16 to the fermentation tank 12. In this arrangement the carbon dioxide may be considered as a transport fluid which carries the hops with it as it flows from the container 16 to the fermentation tank 12.

(vi) Once the hops have been transferred to the fermentation tank 12 the outlet valve 1 6c of the container 16 and the inlet valve 12a of the fermentation tank 12 are closed, which brings the apparatus 10 back to its initial state, as described above.

The above-described steps are repeated until the desired amount of hops are added to the fermentation tank.

The above-described method of adding hops to the fermentation tank 12 using the apparatus 10 may also include the option step of purging the hop-filled container 16 with pressurised carbon dioxide gas before transferring the hops out of the container 16. This initial step may be described as follows.

Starting from the stage where step (i) described above has been completed the following steps are carried out: (i) The second inlet valve 16b is opened to allow pressurised carbon dioxide from the source of pressurised carbon dioxide 22 to pass into the container 16. Since the first inlet valve 16a is open at this stage, the carbon dioxide flows into the container 16 and then exits the first inlet valve 16a. This purges the container 16 of atmospheric gases, which includes oxygen.

(ii) The first inlet valve 16a is then closed and the pressure is allowed to build, as described above.

Alternatively, starting from the stage where step (ii) has been completed, the following steps may be carried out: (i) The second inlet valve 16b is opened to allow pressurised carbon dioxide from the source of pressurised carbon dioxide 22 to pass into the container 16. Since the first inlet valve 16a is closed at this stage, pressure in the container starts to increase.

(ii) Once the pressure in the container 16 has reached an acceptable level for purging, the first inlet valve 16a is opened to allow atmospheric gases and carbon dioxide in the container 16 to be ejected through the first inlet valve 16a.

(iii) The first inlet valve 1 6a is then closed and steps (iii) to (vi) described above may be carried out.

The method of adding hops to the fermentation tank 12 described above may be repeated until the desired amount of hops have been added to the fermentation tank 12. For example, 1 kg of hops may be added for every litres of wort in the fermentation tank 12.

As illustrated in figure 2, the fermentation tank 12 is also associated with a source of yeast 12' (or bacteria).

Once the hops and yeast have been added to the fermentation tank 12 the wort is fermented in the desired manner.

An example of the operation of the brewing system 14 of figure 2 will now be given. An alcoholic beverage may be brewed as detailed in the following steps: Malt and hot water is added to the wort production apparatus 26. The malt and hot water are mixed in the wort production apparatus 26 to create a cereal mash. This process typically takes around 1 hour. During this mashing process enzymes in the malt convert the starches in the grain into sugars. The cereal mash is then transferred to a lautering apparatus 27 to separate the wort from the spent grain. The result of this is the wort. The wort is then transferred to the wort boiling apparatus 28 where it is boiled with hops. Boiling of the wort, inter a/ia, terminates the enzymatic processes, isomerises hop resins and sterilises the wort. The boiling process typically takes around 1.5 hours. The wort is then cooled by passing the wort through the first wort cooling apparatus 30. The wort is typically cooled from around 99 °C to around 85 °C. The cooled wort is then passed into the wort separator apparatus (whirlpool) 32 where the solid particles in the wort are separated and removed.

Additional hops are added to the wort separator apparatus 32 at this stage. The wort is then cooled by passing the wort through the second wort cooling apparatus 34. The wort is typically cooled to around 20°C. so

The wort is then passed into the fermentation tank 12 to begin the fermentation process. Yeast is then added from the source of yeast 12.

The wort is then fermented for around S to 7 days at 20 °C. The temperature is dropped to 16°C over this period and the yeast is removed.

After the wort has fermented in the fermentation tank 12 the dry hopping process using the apparatus 10 is carried out to add further hops to the beer in the fermentation tank 12. The beer is then matured with the hops at a temperature between -0.5 °G and -1.5°C for around 7 to 14 days.

After this stage the beer is then passed to a filtration apparatus (not illustrated), as is known in the art. After filtration the beer is ready for bottling, or the like. The above-described process may be used to make beer and other alcoholic beverages that may be brewed.

Figure 3 illustrates an alternative brewing system 140. The brewing system 140 includes a wort production apparatus 260, such as a mash tun, a lautering apparatus 270, a wort vessel 280, such as a wort kettle, a first cooling apparatus 300, such as a heat exchanger, a separation vessel 320, such as a whirlpool or a settling tank, a second cooling apparatus 340 (an example of a further cooling apparatus), such as a heat exchanger, and a fermentation tank 120. Although not illustrated, it should be appreciated that the brewing system 140 may also include other apparatus that are commonly used in the brewing process, such as a milling apparatus, a malting apparatus, and a hopback filtering apparatus.

As described below, the fermentation tank 120 is also associated with a source of yeast 120'.

Taken together, the wort vessel 280 with a source of heat, the first cooling apparatus 300 and the separation vessel 320 may be taken to be an apparatus for adding hops to wort.

The wort vessel 280 and/or the separation vessel 320 are configured to receive a first and/or a second portion of hops respectively. Alternatively, the second portion of hops can be added between the wort vessel 280 and the separation vessel 320.

An example of the operation of the brewing system 140 of figure 3 will now be given. An alcoholic beverage, in particular beer or a malt-based beverage, may be brewed as detailed in the following steps: Malt and hot water is added to the wort production apparatus 260. The malt and hot water are mixed in the wort production apparatus 260 to create a cereal mash. This process typically takes around 1 hour. During this mashing process enzymes in the malt convert the starches in the grain into sugars.

The cereal mash is then transferred to a lautering apparatus 270 to separate the wort from the spent grain. The result of this is the wort. The wort is then transferred to the wort vessel 280. A first portion of whole hops is added to the wort vessel 280 and the wort and hops mixture is boiled using a source of heat (not shown) at ambient pressure. The wort and hops mixture is typically heated to about 100 °C, but can be heated to from about 97 °C to about 102 °C. The amount of hops added is typically between 0.01 g per litre and 10 g per litre. The pH at this stage is typically from about pH 4.9 to about pH 5.3.

Boiling of the wort and hops mixture, inter a/ia, extracts alpha acids into solution and converts them to iso-alpha acids, and extracts aromatic oils.

The boiling process typically takes around 1.5 hours, but can vary from about 45 minutes to about 120 minutes, and in particular from about 60 minutes to about 90 minutes. The so-formed first hopped wort is then cooled by passing the first hopped wort through the first cooling apparatus (heat exchanger) 300. The first hopped wort is typically cooled from around boiling to between approximately 97 °C and approximately 80 °C.

However, a variety of temperatures can be used within this range. The cooled first hopped wort is then passed into the wort separator apparatus (whirlpool) 320 (at ambient pressure) where a second portion of hops is added, providing second hopped wort. Alternatively, a second portion of S hops is added to the cooled first hopped wort in the wort vessel 280. In another alternative, a second portion of hops is added to the cooled first hopped wort between the wort vessel 280 and the wort separator apparatus 320. The amount of hops added is typically between 0.01 g per litre and 10 g per litre. The second hopped wort is typically held at a temperature of between approximately 97 °C and approximately 80 °C, and may particularly be at approximately 85 °C, for between about 10 minutes and about 70 minutes, for between about 20 minutes and about minutes, or for between about 30 minutes and about 50 minutes.

However, a variety of times and temperatures can be used within the stated ranges.

The time for which the second hopped wort is held at the temperature range described above can be split over different events. For example, it may take around 15 minutes to transfer the second hopped wort into the wort separator apparatus 320; the second hopped wort may then be allowed to steep in the wort separator apparatus 320 for around 15 minutes; and it may take around 40 minutes to transfer the second hopped wort out of the wort separator apparatus 320.

Solid particles in the wort are then separated to provide a second hopped wort liquid phase and solid phase, and the solid phase is removed. The pH in the wort separator apparatus 320 is typically from about pH 4.9 to about pH 5.3.

The second hopped wort is then cooled by passing the second hopped wort through the second cooling apparatus 340. The second hopped wort is typically cooled to around 20 °C. The second hopped wort is then passed into the fermentation tank 120 to begin the fermentation process.

S Yeast is then added from the source of yeast 120'. The second hopped wort is then fermented for around 10 to 20 days. After this stage the beer is then passed to a filtration apparatus (not illustrated), as is known in the art. After filtration the beer is ready for bottling, or the like. The above-described process may be used to make beer, a malt-based beverage, and other alcoholic beverages that may be brewed.

PG OG

Sample Name Density (present (original pH Colour Bitterness Value Value gravtty) gravity)

-----EBC IBU

Punk IPA 1.05132 53.21 53.77 5.15 17 60.6 Dead Pony Club 103814 40 39.92 5.03 32.5 638 Libertine Black Ale 1,0681 70+Q2 70.05 5.01 182,4 88 This is LaRer 1.04069 4236 42.55 5.26 11.9 57.6 Sam Saint 1.04886 50.74 50.77 4.9 77.6 47.4 Hardcore IPA 1.08384 S.79 86.14 4.91 65 110

Table 1

Table 1 provides certain physical properties of beers and the like.

The apparatus, systems and methods of the present invention overcome the oxidation problems normally associated with dry hopping. The apparatus 10 of the present invention ensures that the addition of hops to the fermentation tank 12 is carried out in the absence of oxygen. That is, the apparatus 10 and fermentation tank 12 are not open to atmosphere when the hops are added to the fermentation tank 12. Also, the step of purging the container 16 and hops with pressurised carbon dioxide gas before the hops are transferred to the fermentation tank 12 further reduces the risk of oxygen entering the fermentation tank 12 during the dry hopping process.

The apparatus 10 also allows relatively large quantities of hops to be added safely to the fermentation tank 12 at a single time. This also reduces the likelihood of oxygen entering the fermentation tank 12, as the volume of hops required to be added can be achieved in a shorter period of time.

The apparatus, systems and methods of the present invention avoid the oxidation problems normally associated with dry hopping by adding the hops to the fermentation tank 12 in an anaerobic manner (due to the sealed arrangement between the apparatus 10 and the fermentation tank 12). The purging of the apparatus 10 with pressurised carbon dioxide gas also reduces the likelihood of oxygen entering the fermentation tank 12 during the addition of the hops.

The apparatus, systems and methods of the present invention also overcome the problem on increased bitterness when extracting additional aromatic oils from hops. In more detail, the first addition of and boiling of hops provides both aromatic oils and iso-alpha acids to the wort. The cooling of the first hopped wort before the additional of a second portion of hops means that the second portion of hops are treated at a lower temperature than the first portion of hops. This results in a beer with increased aromatic properties, but without the associated increase in bitterness.

Without wishing to be bound by theory, it is though that the second portion S of hops treated at a lower temperature results in extraction of aromatic oils but with a reduced extraction of alpha acids and/or a reduction in the conversion of alpha acids to iso-alpha acids. Thus, the beer made from the wort has increased aroma without increased bitterness.

Modifications and improvements may be made to the above without departing from the scope of the present invention. For example, although the container 16 of the apparatus 10 has been described above as being around 15 litres to 20 litres in capacity, it should be appreciated that the capacity of the container 16 of the apparatus 10 could be any suitable value, depending on the requirements of the system. Similarly, the fermentation tank 12 may also be of any size. The pressure of carbon dioxide gas would be adjusted accordingly to ensure that the hops are transferred from the container 16 to the fermentation tank 12.

Furthermore, although the hops have been described above as being added manually to the container 16, it should be appreciated that the hops may be added automatically to the container 16.

Also, although only a single container 16 has been illustrated and described above as being used to transfer the hops to the fermentation tank 12, it should be appreciated that the apparatus 10 may include a plurality of containers 16, each container being operable by one or more sources of pressurised carbon dioxide gas to transfer hops to the fermentation tank 12.

Furthermore, it should also be appreciated that the brewing system 14 may include two or more, or a plurality, of apparatuses 10, each apparatus being operable to transfer hops to the fermentation tank 12. Similarly, the brewing system 14 may include one or more fermentation tanks 12, with each fermentation tank being associated with an apparatus 10.

Also, it will be appreciated that the order that the steps are recited and any numbering given to those steps in any of the methods or processes described above is only exemplary, and that the steps may be carried out in any order except where it is clear that a specific order is meant and/or a specific order is required or essential for the proper functioning of the method or process.

It will be appreciated that the order that the steps are recited and any numbering given to those steps is only exemplary, and that the steps may be carried out in any order except where it is clear that a specific order is meant and/or a specific order is required or essential for the proper functioning of the method or process.

Furthermore, although pressurised carbon dioxide gas has been described above to transfer the hops to the fermentation tank 12, it should be appreciated that other gases may be used, such as nitrogen, or other inert gases.

While this invention has been described with reference to the sample embodiments thereof, it will be appreciated by those of ordinary skill in the art that modifications can be made to the structure and elements of the invention without departing from the spirit and scope of the invention as a whole.

Claims

Claims 1. A brewing system comprising: a wort production apparatus; a wort boiling apparatus; a fermentation tank; and an apparatus for adding hops to the fermentation tank, the apparatus comprising: a container having a first inlet valve being connectable to a source of hops, a second inlet valve being connectable to a source of pressurised gas and an outlet valve being connectable to an inlet valve of the fermentation tank, wherein the apparatus is operable to transfer hops in the container to the fermentation tank by firstly pressurising the container with gas by opening the second inlet valve, and then by secondly opening the outlet valve.
2. A brewing system as claimed in claim 1, wherein fermentation tank is capable of being sealed and pressurised.
3. A brewing system as claimed in claim 1 or claim 2, wherein the container is a substantially cylindrical-shaped member and the first inlet valve and the second inlet valve are located towards one end of the container and the outlet valve is located towards the opposite end of the container.
4. A brewing system as claimed in any preceding claim, wherein the container has a substantially conical-shaped portion adjacent the outlet valve.
5. A brewing system as claimed in any preceding claim, wherein the first inlet valve includes a hop receiving chamber.
6. A brewing system as claimed in any preceding claim, wherein the inlet valve of the fermentation tank is located towards the upper end of the fermentation tank.
7. A brewing system as claimed in any preceding claim, wherein the apparatus further comprises a frame member, the frame member being configured to provide support to the container, the source of hops, and/or the source of pressurised gas.
8. A brewing system as claimed in claim 7, wherein the container is mounted to the frame member such that one end of the container is higher than the other end of the container.
9. A brewing system as claimed in claim 8, wherein the first and second inlet valves are located towards the upper end of the container and the outlet valve is located towards the lower end of the container.
10. A brewing system as claimed in any preceding claim, wherein the first inlet valve and the second inlet valve are operable to allow purging of the container with pressurised gas.
11. A brewing system as claimed in any preceding claim, wherein the apparatus includes a plurality of containers, each container having a first inlet valve being connectable to a, or the, source of hops, a second inlet valve being connectable to a, or the, source of pressurised gas and an outlet valve being connectable to an, or the, inlet valve of the fermentation tank.
12. A brewing system as claimed in any preceding claim, wherein the brewing system furthers comprises a wort cooling apparatus, the wort cooling apparatus being configured to cool wort exiting the wort boiling apparatus.
13. A brewing system as claimed in claim 12, wherein the wort cooling apparatus is configured to cool the wort exiting the wort boiling apparatus to between approximately 85 °G and approximately 90 °G.
14. A brewing system as claimed in claim 12 or claim 13, wherein the wort cooling apparatus is located between the wort boiling apparatus and the fermentation tank.
15. A brewing system as claimed in any preceding claim, wherein the brewing system further comprises a whirlpool apparatus, or wort separator apparatus.
16. A brewing system as claimed in claim 15, wherein the whirlpool apparatus is configured to receive hops from a source of hops.
17. A brewing system as claimed in claim 15 or claim 16, wherein the whirlpool apparatus is located between the wort boiling apparatus and the fermentation tank.
18. A brewing system as claimed in any preceding claim, wherein the brewing system further comprises a further wart cooling apparatus, the further wort cooling apparatus being configured to cool wort exiting the whirlpool apparatus.
19. A brewing system as claimed in claim 18, wherein the further wort cooling apparatus is located between the whirlpool apparatus and the fermentation tank.
20. A method of making an alcoholic beverage comprising the steps of: (i) providing a brewing system comprising: a wort production apparatus; a wort boiling apparatus; a fermentation tank; and an apparatus for adding hops to the fermentation tank, the apparatus comprising: a container having a first inlet valve being connectable to a source of hops, a second inlet valve being connectable to a source of pressurised gas and an outlet valve being connectable to an inlet valve of the fermentation tank; (ii) at least partially filling the fermentation tank with wort; (Hi) connecting the first inlet valve of the container to a source of hops; (iv) connecting the second inlet valve of the container to a source of pressurised gas; (v) connecting the outlet valve of the container to the inlet valve of the fermentation tank; (vi) operating the first inlet valve to at least partially fill the container with hops; (vii) operating the second inlet valve to pressurise the container with gas; (viii) operating the outlet valve of the container and the inlet valve of the fermentation tank to transfer hops from the container to the fermentation tank; and (ix) adding yeast, or bacteria, to the wort to ferment the wort in the fermentation tank and produce the alcoholic beverage.
21. The method of claim 20, wherein steps (vi) to (viii) are repeated until the desired amount of hops are added to the fermentation tank.
22. The method of claim 20 or claim 21, wherein the wort exiting the wort boiling apparatus is cooled to between approximately 80 °C and approximately 97 °C.
23. The method of any of claims 20 to 22, wherein the brewing system further comprises a whirlpool apparatus, or wort separator apparatus, and the method comprises the further step of adding hops to the wort in the whirlpool apparatus.
24. A method of making an alcoholic beverage using the brewing system of any of claims 1 to 19.
25. An alcoholic beverage obtainable, obtained, or directly obtained from a brewing system comprising: a wort production apparatus; a wort boiling apparatus; a fermentation tank; and an apparatus for adding hops to the fermentation tank, the apparatus comprising: a container having a first inlet valve being connectable to a source of hops, a second inlet valve being connectable to a source of pressurised gas and an outlet valve being connectable to an inlet valve of the fermentation tank, wherein the apparatus is operable to transfer hops in the container to the fermentation tank by firstly pressurising the container with gas by opening the second inlet valve, and then by secondly opening the outlet valve.
26. An alcoholic beverage obtainable, obtained, or directly obtained from the brewing system of any of claims 1 to 19.
27. An alcoholic beverage obtainable, obtained, or directly obtained from a method comprising the steps of: (i) providing a brewing system comprising: a wort production apparatus; a wort boiling apparatus; a fermentation tank; and an apparatus for adding hops to the fermentation tank, the apparatus comprising: a container having a first inlet valve being connectable to a source of hops, a second inlet valve being connectable to a source of pressurised gas and an outlet valve being connectable to an inlet valve of the fermentation tank; (H) at least partially filling the fermentation tank with wort; (Hi) connecting the first inlet valve of the container to a source of hops; (iv) connecting the second inlet valve of the container to a source of pressurised gas; (v) connecting the outlet valve of the container to the inlet valve of the fermentation tank; (vi) operating the first inlet valve to at least partially fill the container with hops; (vii) operating the second inlet valve to pressurise the container with gas; (viii) operating the outlet valve of the container and the inlet valve of the fermentation tank to transfer hops from the container to the fermentation tank; and (ix) adding yeast, or bacteria, to the wort to ferment the wort in the fermentation tank and produce the alcoholic beverage.
28. An apparatus for adding hops to a fermentation tank of a brewing system comprising: a container having a first inlet valve being connectable to a source of hops, a second inlet valve being connectable to a source of pressurised gas and an outlet valve being connectable to an inlet valve of the fermentation tank, wherein the apparatus is operable to transfer hops in the container to the fermentation tank by firstly pressurising the container with gas by opening the second inlet valve, and then by secondly opening the outlet valve.
29. An apparatus as claimed in claim 28, wherein fermentation tank is capable of being sealed and pressurised.
30. An apparatus as claimed in claim 28 or claim 29, wherein the container is a substantially cylindrical-shaped member and the first inlet valve and the second inlet valve are located towards one end of the container and the outlet valve is located towards the opposite end of the container.
31. An apparatus as claimed in any of claims 28 to 30, wherein the container has a substantially conical-shaped portion adjacent the outlet valve.
32. An apparatus as claimed in any of claims 28 to 31, wherein the first inlet valve includes a hop receiving chamber.
33. An apparatus as claimed in any of claims 28 to 32, wherein the inlet valve of the fermentation tank is located towards the upper end of the fermentation tank.
34. An apparatus as claimed in any of claims 28 to 33, wherein the apparatus further comprises a frame member, the frame member being configured to provide support to the container, the source of hops, or the source of pressurised gas.
35. An apparatus as claimed in claim 34, wherein the container is mounted to the frame member such that one end of the container is higher than the other end of the container.
36. An apparatus as claimed in claim 35, wherein the first and second inlet valves are located towards the upper end of the container and the outlet valve is located towards the lower end of the container.
37. An apparatus as claimed in any of claims 28 to 36, wherein the first inlet valve and the second inlet valve are operable to allow purging of the container with pressurised gas.
38. An apparatus as claimed in any of claims 28 to 37, wherein the apparatus includes a plurality of containers, each container having a first inlet valve being connectable to a, or the, source of hops, a second inlet valve being connectable to a, or the, source of pressurised gas and an outlet valve being connectable to an, or the, inlet valve of the fermentation tank.
39. A fermentation tank for a brewing system, comprising: an apparatus for adding hops to the fermentation tank] the apparatus comprising: a container having a first inlet valve being connectable to a source of hops, a second inlet valve being connectable to a source of pressurised gas and an outlet valve being connectable to an inlet valve of the fermentation tank, wherein the apparatus is operable to transfer hops in the container to the fermentation tank by firstly pressurising the container with gas by opening the second inlet valve, and then by secondly opening the outlet valve.
40. A method of adding hops to a fermentation tank of a brewing system comprising the steps of: (i) providing an apparatus comprising: a container having a first inlet valve being connectable to a source of hops, a second inlet valve being connectable to a source of pressurised gas and an outlet valve being connectable to an inlet valve of the fermentation tank; (H) connecting the first inlet valve of the container to a source of hops; (Hi) connecting the second inlet valve of the container to a source of pressurised gas; (iv) connecting the outlet valve of the container to the inlet valve of the fermentation tank; (v) operating the first inlet valve to at least partially fill the container with hops; (vi) operating the second inlet valve to pressurise the container with gas; and (vii) operating the outlet valve of the container and the inlet valve of the fermentation tank to transfer hops from the container to the fermentation tank.
41. A method of fermentation comprising the steps of: (i) providing a fermentation tank comprising: an apparatus for adding hops to the fermentation tank, the apparatus comprising: a container having a first inlet valve being connectable to a source of hops, a second inlet valve being connectable to a source of pressurised gas and an outlet valve being connectable to an inlet valve of the fermentation tank; (H) at least partially filling the fermentation tank with wort; (iii) connecting the first inlet valve of the container to a source of hops; (iv) connecting the second inlet valve of the container to a source of pressurised gas; (v) connecting the outlet valve of the container to the inlet valve of the fermentation tank; (vi) operating the first inlet valve to at least partially fill the container with hops; (vii) operating the second inlet valve to pressurise the container with gas; (viii) operating the outlet valve of the container and the inlet valve of the fermentation tank to transfer hops from the container to the fermentation tank; and (ix) adding yeast, or bacteria, to the fermentation tank to ferment the wort.
42. An alcoholic beverage obtainable, obtained, or directly obtained from a fermentation tank comprising: an apparatus for adding hops to the fermentation tank, the apparatus comprising: a container having a first inlet valve being connectable to a source of hops, a second inlet valve being connectable to a source of pressurised gas and an outlet valve being connectable to an inlet valve of the fermentation tank, wherein the apparatus is operable to transfer hops in the container to the fermentation tank by firstly pressurising the container with gas by opening the second inlet valve, and then by secondly opening the outlet valve.
43. An alcoholic beverage obtainable, obtained, or directly obtained from a method comprising the steps of: (i) providing a fermentation tank comprising: an apparatus for adding hops to the fermentation tank, the apparatus comprising: a container having a first inlet valve being connectable to a source of hops, a second inlet valve being connectable to a source of pressurised gas and an outlet valve being connectable to an inlet valve of the fermentation tank, (H) at least partially filling the fermentation tank with wort; (iii) connecting the first inlet valve of the container to a source of hops; (iv) connecting the second inlet valve of the container to a source of pressurised gas; (v) connecting the outlet valve of the container to the inlet valve of the fermentation tank; (vi) operating the first inlet valve to at least partially fill the container with hops; (vii) operating the second inlet valve to pressurise the container with gas; (viii) operating the outlet valve of the container and the inlet valve of the fermentation tank to transfer hops from the container to the fermentation tank; and (ix) adding yeast, or bacteria, to the wod to ferment the wort in the fermentation tank and produce the alcoholic beverage.
44. An alcoholic beverage obtainable, obtained, or directly obtained from the method of any of claims 20 to 23.