GB2606508A - Method and system for processing high-gravity beer into spirits - Google Patents
Method and system for processing high-gravity beer into spirits Download PDFInfo
- Publication number
- GB2606508A GB2606508A GB2211502.6A GB202211502A GB2606508A GB 2606508 A GB2606508 A GB 2606508A GB 202211502 A GB202211502 A GB 202211502A GB 2606508 A GB2606508 A GB 2606508A
- Authority
- GB
- United Kingdom
- Prior art keywords
- beer
- spirit
- aging
- tank
- period
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/08—Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02 - C12G3/07
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Methods and systems are provided that process beer into an oxygen-stable long shelf life spirit. The process includes introducing oxygen into the beer and heating the beer to a temperature within a predetermined temperature range and allowing the beer to age at the predetermined temperature for a number of days. During this aging process, the beer transforms into an oxidized beer spirit. The beer spirit is cooled to room temperature and is then chilled for a period of time to separate unwanted precipitate and byproducts from the beer spirit. After the beer spirit is chilled, the beer spirit is forced through at least one filter to remove precipitate and provide a clear and filtered spirit having a complex taste and aroma profile.
Claims (20)
1. A method for converting beer into spirits, comprising: introducing a beer into an aging tank; heating the beer inside the aging tank to a controlled temperature, wherein the controlled temperature is in a range of 45°C to 50°C; maintaining the controlled temperature of the beer inside the aging tank for an aging period, introducing oxygen into the beer while inside the aging tank, wherein during the aging period the beer transforms into a spirit; holding the spirit at a chill temperature in a range of -2°C to -6°C for a chill period; and pumping the spirit through a filtration system.
2. The method of claim 1, wherein the beer is between 20% and 24% alcohol by volume.
3. The method of claim 1, wherein prior to introducing the beer into the aging tank, the method further comprises: receiving an ultra-high gravity beer between 24% and 54% alcohol by volume; and diluting the ultra-high gravity beer to the beer at 21% alcohol by volume by adding a deaerated liquid to the ultra-high gravity beer.
4. The method of claim 3, wherein the aging period is between 7 days and 21 days.
5. The method of claim 4, wherein after the aging period, the method further comprises: conveying, via at least one fluid line, the spirit from the aging tank to a chilled holding tank, wherein the spirit is held at the chill temperature inside the chilled holding tank.
6. The method of claim 5, wherein the chill period is between 24 hours and 72 hours.
7. The method of claim 6, wherein prior to holding the spirit inside the chilled holding tank, the method comprises: cooling the spirit from the controlled temperature to room temperature in a range between 20°C and 25°C.
8. The method of claim 6, wherein introducing oxygen comprises pumping the oxygen into the beer such that dissolved oxygen concentrations in the beer are in a range of 300 ppb to 2,000 ppb.
9. The method of claim 6, wherein the filtration system includes a filter having a filtration media set to 1.0 micron.
10. The method of claim 6, wherein botanicals are added to the beer inside the aging tank, and wherein the botanicals are allowed to steep in the beer at the controlled temperature for the aging period.
11. The method of claim 6, further comprising: adding flavor ingredients to the spirit after the spirit is pumped through the filtration system; and bottling the spirit including the flavor ingredients added.
12. The method of claim 11, wherein during the aging period, an oxidation of polyphenols results in a complexation of the polyphenols with proteins into solids, the removal of which, via filtration, results in colloidal stability of the spirit.
13. The method of claim 12, wherein during the aging period, at least one of Strecker aldehydes, Maillard compounds, furanones, and other flavor compounds are formed in the beer.
14. A system for transforming beer into spirits, comprising: a feed stream providing a beer having an alcohol by volume in a range of 20% to 54%; a heated tank set at an elevated temperature within a range of 45°C to 50°C, wherein the heated tank holds the beer at the elevated temperature received from the feed stream for a predetermined aging time period; an oxygen introduction system that introduces oxygen into the beer while held inside the heated tank, wherein the oxygen is introduced into the beer such that the beer comprises a dissolved oxygen concentration in a range of 300 ppb to 2,000 ppb, and wherein during the predetermined aging time period the beer transforms into a spirit; a chilled tank set at a temperature within a range of -2°C to -6°C, wherein the chilled tank holds the spirit received from the heated tank for a predetermined chill time period; a filtration system comprising a series of filter elements arranged in a fluid flow path; a pump that conveys the spirit from the chilled tank after expiration of the predetermined chill time period through the filtration system via the fluid flow path; and a collection tank that stores the spirit pumped through the filtration system.
15. The system of claim 14, wherein the predetermined aging time period is between 7 days and 21 days, and wherein the predetermined chill time period is between 24 hours and 72 hours.
16. The system of claim 15, wherein during the predetermined aging time period, an oxidation of polyphenols drives a complexation with proteins to drive colloidal stability from the beer.
17. The system of claim 15, wherein during the predetermined aging time period, Strecker aldehydes and other oxygen generated flavor compounds are generated from the beer.
18. A method, comprising: receiving a beer having an alcohol by volume of at least 24%; decanting the beer into an intermediate bulk container; diluting the beer to an alcohol by volume of 21% using a deaerated liquid; aging the diluted beer in a holding tank at a temperature of 45°C to 50°C for an aging period between 7 and 21 days; introducing oxygen into the beer while in the holding tank, wherein the oxygen is introduced into the beer such that the beer comprises a dissolved oxygen concentration in a range of 300 ppb to 2,000 ppb, and wherein the introduction of the oxygen and the aging together transforms the beer into a spirit; cooling the spirit to a temperature below 45°C; chilling the spirit to a subzero temperature of -2°C to -6°C for a chill period between 24 and 72 hours; filtering the chilled spirit through a filter media having a filtration size between 0.5 and 5 microns; conveying the filtered spirit to a storage container; and adding flavor extracts to the filtered spirit.
19. The method of claim 18, wherein, after adding the flavor extracts to the filtered spirit, the method further comprises: adjusting a final alcohol by volume of the filtered spirit to 20%, or lower, by adding water to the filtered spirit.
20. The method of claim 18, wherein, after adding the flavor extracts to the filtered spirit, the method further comprises: adjusting a final alcohol by volume of the filtered spirit to 22%, or higher, by adding a neutral grain spirit to the filtered spirit.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US202062962328P | 2020-01-17 | 2020-01-17 | |
| PCT/US2020/067617 WO2021146056A1 (en) | 2020-01-17 | 2020-12-31 | Method and system for processing high-gravity beer into spirits |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB202211502D0 GB202211502D0 (en) | 2022-09-21 |
| GB2606508A true GB2606508A (en) | 2022-11-09 |
| GB2606508B GB2606508B (en) | 2023-11-01 |
Family
ID=76864407
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB2211502.6A Active GB2606508B (en) | 2020-01-17 | 2020-12-31 | Method and system for processing high-gravity beer into spirits |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP4090728A1 (en) |
| JP (1) | JP2023511312A (en) |
| KR (1) | KR20220127897A (en) |
| AU (1) | AU2020422462B2 (en) |
| CA (1) | CA3164906C (en) |
| GB (1) | GB2606508B (en) |
| WO (1) | WO2021146056A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116855328B (en) * | 2023-08-08 | 2024-07-16 | 广东广味老土炮酒业有限公司 | Intelligent preparation device and preparation process of health care wine |
| CN118620703A (en) * | 2024-08-12 | 2024-09-10 | 崇义富百乐发展有限公司 | Method for improving alcohol content of fermented wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2099864A (en) * | 1934-05-26 | 1937-11-23 | Semet Solvay Eng Corp | Process for manufacture of distilled spirits |
| US2104243A (en) * | 1938-01-04 | Process fob manufacture of spirit | ||
| US2358272A (en) * | 1942-02-11 | 1944-09-12 | Seagram & Sons Inc | Art of distilling spirituous liquors |
| US2868645A (en) * | 1956-11-13 | 1959-01-13 | Hiram Walker & Sons Inc | Processes for producing distilled potable alcoholic liquors |
| US2880091A (en) * | 1958-03-05 | 1959-03-31 | Hiram Walker & Sons Inc | Process for producing alcoholic beverage of controlled congener content |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3457082A (en) * | 1964-11-13 | 1969-07-22 | Phillips Petroleum Co | Preparation of reconstituted beer |
| DK0677097T3 (en) * | 1992-12-31 | 1997-02-03 | Metallgesellschaft Ag | Process for making beer |
| DE19526005C1 (en) * | 1995-07-17 | 1996-05-30 | Tucher Braeu Ag | Stable cloudy beer prodn. with good flavour without long storage |
-
2020
- 2020-12-31 GB GB2211502.6A patent/GB2606508B/en active Active
- 2020-12-31 CA CA3164906A patent/CA3164906C/en active Active
- 2020-12-31 AU AU2020422462A patent/AU2020422462B2/en active Active
- 2020-12-31 WO PCT/US2020/067617 patent/WO2021146056A1/en unknown
- 2020-12-31 EP EP20914304.9A patent/EP4090728A1/en active Pending
- 2020-12-31 JP JP2022543519A patent/JP2023511312A/en active Pending
- 2020-12-31 KR KR1020227028035A patent/KR20220127897A/en not_active Application Discontinuation
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2104243A (en) * | 1938-01-04 | Process fob manufacture of spirit | ||
| US2099864A (en) * | 1934-05-26 | 1937-11-23 | Semet Solvay Eng Corp | Process for manufacture of distilled spirits |
| US2358272A (en) * | 1942-02-11 | 1944-09-12 | Seagram & Sons Inc | Art of distilling spirituous liquors |
| US2868645A (en) * | 1956-11-13 | 1959-01-13 | Hiram Walker & Sons Inc | Processes for producing distilled potable alcoholic liquors |
| US2880091A (en) * | 1958-03-05 | 1959-03-31 | Hiram Walker & Sons Inc | Process for producing alcoholic beverage of controlled congener content |
Also Published As
| Publication number | Publication date |
|---|---|
| CA3164906A1 (en) | 2021-07-22 |
| CA3164906C (en) | 2024-06-04 |
| KR20220127897A (en) | 2022-09-20 |
| AU2020422462B2 (en) | 2024-03-28 |
| JP2023511312A (en) | 2023-03-17 |
| EP4090728A1 (en) | 2022-11-23 |
| GB202211502D0 (en) | 2022-09-21 |
| AU2020422462A1 (en) | 2022-08-11 |
| WO2021146056A1 (en) | 2021-07-22 |
| GB2606508B (en) | 2023-11-01 |
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