WO2017186713A1

WO2017186713A1 - Method and device for drawing and/or producing beer

Info

Publication number: WO2017186713A1
Application number: PCT/EP2017/059789
Authority: WO
Inventors: Gerhard Kamil
Original assignee: Granmalt Ag
Priority date: 2016-04-26
Filing date: 2017-04-25
Publication date: 2017-11-02
Also published as: DE102016107729A1

Abstract

During the production of wort-based beverages, such as beer, said drinks can be foamed by dissolving air in a corresponding beverage intermediate product (21) and the beverage intermediate product is subsequently released into a container communicating with the environment. In order to dissolve the air in the beverage intermediate product (21), a pressure-proof volume (90) receives the beverage intermediate product together with the compressed air. CO₂ is not required.

Description

Method and device for tapping and / or making beer

Technical area

The invention relates to an apparatus and a method for producing and / or tapping wort-based beverages, in particular beer. State of the art

The production of beer usually comprises at least the steps of malting a cereal, producing a wort from the grain, main fermentation of the wort, which is also abbreviated as wort to a so-called young beer and a secondary fermentation of the young beer. When malting cereal is germinated, forming enzymes that allows a split of starch contained in the grain to sugar. The malt thus prepared is then mashed with water and a wort is prepared, the starch being split by the enzymes and the sugars thus obtained dissolved. In the subsequent main fermentation, the sugar is converted by yeast to alcohol and carbon dioxide (C0 ₂ ). In addition, proteinases break down proteins into their low-molecular-weight constituents. The resulting intermediate product is called a green beer. After at least a large part of the sugar has been converted into the wort, the so-called secondary fermentation of the beer takes place, which is referred to as storage or maturation. Only with the secondary fermentation the finished beer develops. During secondary fermentation, not only the remaining sugar but also proteins and the like are metabolized by the yeast to alcohol and C0 ₂ (see also: Schwill-Miedaner, process engineering in the brewing process, Fachverlag Hans Carl Nuremberg, 1st edition, March 2016) ).

At least during the secondary fermentation, the corresponding storage tank is under a so-called bunging pressure. This serves to dissolve at least part of the yeast-produced C0 ₂ in the beer, so that the finished beer a C0 ₂ content of typically 4 to 6 g / l for pils and lager beers and from 5 to 8 g / l for wheat beers. Only then the beer bubbles at the later serving. Beer with a C0 ₂ content of less than 3g / l is considered inedible and will not be accepted by the consumer. During the later tapping of the beer, among other things, the dissolved in the beer and partly thawing during tapping C0 ₂ together with the protein components contained in the beer for the desired foaming of the beer, which the innkeeper the formation of a crown, ie the North German area as, Tulip 'or' flower 'designated foam layer on the beer allows. Other important reasons for the dissolution of C0 ₂ in beer, in addition to the consumer expected pearls of the beer, its preservative effect and the setting of a slightly acidic pH.

When decanting (ie, tapping) the beer from a transport or storage container into a drinking vessel, essentially two methods are used: either the beer runs to an outlet, eg, a bottleneck or one located at the bottom of a barrel, due to a pressure gradient created by gravity Tap or C0 _{2 is} applied in the vessel, so that the vessel has a higher pressure than the ambient pressure. This creates a pressure gradient with respect to the environment, which allows the beer through a beer line against gravity to push out of the vessel to a tap, from which it can then be dispensed into a drinking vessel or a pitcher. The contact of beer with oxygen must be strictly prevented according to prevailing teachings until it is dispensed into a drinking vessel (Hardwick, Handbook of Brewing, p. 349, Marcel Decker Inc., New York). There are also tapping methods are known in which the beer with a mixture of C0 ₂ and nitrogen (N ₂ ) is pressed out of the vessel (EP 1 971 678 Bl, Abs. [0015]). This is to achieve a creamier foam

(https://de.wikipedia.org/wiki/Guinness (beer) accessed 21.04.2016). In the recent past, it has been suggested (EP 1 971 678 B1) to store beer largely without pressure in hoses or other non-pressure-resistant containers ('bag-in-box', etc.) and to add C0 ₂ by means of a carbonization process only immediately before serving. The advantage of this method lies in the significantly reduced transport costs, since the beer no pressure tanks (pressure drums, pressure-resistant bottles or the like.) Are more necessary to transport it to the customer. DE 10 2015 010 783 B3 and DE 10 2007 048 570 AI make up the content of the above-mentioned

EP 1 971 678 B1 and describe in each case devices which are intended to dissolve C0 ₂ in beer.

In GB 2 205 816 it is proposed to dilute a beer concentrate with carbonated water.

With a view to transport costs, approaches (WO

2015155237 AI), which propose to remove the water from the finished beer (and thus also the C0 ₂ ), and to transport the thus obtained granulated or powdered dry beer or beer concentrate to Ausschankort or at least in its vicinity. There, the dry beer or beer concentrate is redissolved and carbonated, ie C0 ₂ is dissolved in the intermediate product and, if necessary, ethanol is added. Even if ethanol together with the beer concentrate (be it powdery, granular or syrupy) can be arranged together in a portion capsule (possibly in a separate chamber), the carbonization of the beer, ie the dissolution of a desired amount of CO ₂ in the container Beer intermediate problems because the end user must hold a C0 ₂ cartridge, which leads to acceptance problems and logistical costs.

According to the current state of brewing science, the contact of beer with oxygen is urgently to be avoided, because the microbiological, chemical, physical and flavor-side stability of the beers adversely affected. The upper limit for dissolved atmospheric oxygen is given as 0.10 mg / l (source: Narcissus, demolition of the brewery, 8 th ed., Wiley-VCH, Weinheim, 2017, chapter 7.1.2.4.) Presentation of the invention

The invention has for its object to foam a pressureless beer intermediate in a simple manner, so that, for example, a portionwise provision foaming beer, which is redissolved from a portion capsule or more generally from a portion container, without requiring a C0 ₂ Vorratsbehätniss would be kept.

This object is achieved by a method according to claim 1 and by a device according to claim 6. The finished beverage is the subject of claim 11. Advantageous embodiments of the invention are specified in the subclaims. The method allows the pouring of foaming beer and other frothy seasoning-based beverages. For this purpose, a beverage intermediate in a volume is first provided. Subsequently, air is dissolved in the beverage intermediate. This can take place, in particular, by pressurizing the volume receiving the beverage intermediate with compressed air. The beverage intermediate or the volume is now under pressure.

In summary, it is proposed in the production of seasoning-based beverages (eg beer) to foam these by first air is dissolved in a corresponding beverage intermediate and the beverage intermediate is then expanded into a communicating with the environment vessel. To release the air in the beverage intermediate, a pressure resistant volume may be applied to the beverage intermediate and compressed air. C02 is not needed. The small amount of C0 ₂ contained in air is negligible. In this sense, the drink is tapped without C0 ₂ . To pressurize the beverage intermediate with compressed air, one can initiate compressed air in a container in which the beverage intermediate product is kept. This can be carried out in portions or in the form of an "in-line printing", ie in a continuous process in which compressed air is added to a volume flow of the beverage intermediate In a further variant for pressurizing the beverage intermediate with compressed air, the beverage intermediate can also be introduced into an air-filled pressure vessel The advantage of the latter variant, which can be combined with the other two, is that pumps with which a correspondingly high fluid pressure can be generated are much simpler and thus more favorable than corresponding air compressors. Corresponding liquid pumps are industrially produced in large numbers and are therefore available at very low cost. Compressed air compressors producing a similar pressure (eg 12 bar) are considerably more expensive s, it can be useful before the introduction of the

Beverage Zwischenprodukts in the pressure vessel, the air vorzupannen, ie vorzuspannen, eg to twice, three times or four times the ambient pressure (assuming a constant temperature). Air pumps (ie air compressors) that provide these low pressures are also very cheap available. In such a biased compressed air vessel can then be introduced with a liquid pump, the beverage intermediate, wherein the air therein is further compressed and at least partially goes into solution. In a further variant, initially only a subset of the air to be dissolved in the beverage intermediate can be solved in which pressurized air is injected into the beverage intermediate (whether continuously or in batch). Subsequently, the beverage intermediate product with the amount of air dissolved therein is pumped into the pressure vessel, the air in the air-filled pressure vessel being compressed as described above and at least partially dissolving. This solution has the advantage that less compressed air, or compressed air is required with only a lower pressure, which reduces the deployment costs. In summary, to release air in the beverage intermediate, the beverage intermediate can be introduced into an at least partially air-filled pressure vessel. The air is compressed by the introduction of the liquid beverage intermediate product to thereby dissolve the air in the beverage intermediate. Preferably, the air is biased in the pressure vessel. By adjusting the bias, the discharge pressure can be adjusted after filling a given amount of beverage intermediate at a constant pressure vessel volume. Thus, adjusting the bias voltage allows the concentration of air dissolved in the beverage intermediate to be adjusted. Additionally or alternatively, to release air in the beverage intermediate, a volume receiving the beverage intermediate may be pressurized with compressed air.

As seasoning beverages are understood in brewing and thus also here such drinks in which malted and / or unmalted starchy vegetable raw materials such as barley, wheat, spelled, cassava, emmer, rice, corn etc. possibly with the addition of enzymes for the breakdown of starch be mashed first, after a refining process for further processing The resulting intermediate beverage product is formed. Preferably, the mash is heated before refining. The finished drink is then usually beer or other condiment-based beverage.

The compressed air may e.g. simple compressed ambient air, which was preferably at least coarse dedusted. In addition, the air may e.g. through an activated carbon filter or a water bath to remove impurities. Of course, the air can also in other ways of pollutants u.gl. getting cleaned. The optional cleaning of the air can be done before it is compressed. The compressed or compressed air may also be added to flavors which are later to be dissolved in the beverage intermediate. The compressed air can be generated by means of a compressor and / or a compressed air tank can be removed.

In the simplest case, the beverage intermediate in the volume is drinking water. However, the beverage intermediate may also already have flavoring agents. In particular, the beverage intermediate can be prepared by redissolving a beer extract or other extract of a wort-based beverage. The return can be done both before and after the release of the air.

The pressurized beverage intermediate can, if it already has all the desired flavor characteristics, be easily decompressed into an environment communicating vessel. This forms a foaming seasoning-based beverage, eg beer. In the simplest case, the further processing of the beverage intermediate product is therefore easy in serving in a drinking vessel. Alternatively, the beverage intermediate may be fed to further steps without relaxation. For example, the beverage intermediate can be cooled and / or with the beverage intermediate, a beverage container having a beverage extract, for example a portion be rinsed out. The beverage extract may in particular be a beer concentrate and / or granulated or powdered beer (or a concentrate of a seasoning-based beverage and / or a granulated or powdered seasoning-based beverage). The terms beverage extract and beverage concentrate are used synonymously herein and refer to a redissolving substance obtained by removing water from a wort-based beverage. Re-dissolving here means the dissolution of solids, such as a powder or granules, as well as the re-thinning of a viscous concentrate.

In another variant, the finished beverage is bottled as usual, for example in a can or a bottle. When opening the appropriate vessel, the drink is relaxed. At the latest when refilling into a drinking vessel it foams up. When filling the filling vessel can be biased as usual, except that instead of expensive C0 ₂ air can be used for tempering (Isobares filling). In the finished beverage preferably at least 1 g of air per liter of beverage, ie lg / 1 dissolved. Preferably, more than 1.5 g / l are dissolved in the finished beverage. Particularly preferably, at least 2 g / l or more are dissolved in the beverage. In addition to the air, other gases may be dissolved in the beverage, for example, to affect the taste.

The finished drink can u.a. Also include antioxidant to prevent or at least reduce the reaction of atmospheric oxygen with other beverage ingredients.

Preferably, first a beer concentrate is rinsed from a portion container with the beverage intermediate, which thereby dissolves in the beverage intermediate. Preferably, the beverage intermediate is only then cooled to the desired drinking temperature, because the previously higher temperature facilitates the re-dissolving of the beverage extract. Cooling, on the other hand, increases the solubility of the gases in the beverage intermediate in the air, so that at a given pressure, correspondingly more air can be dissolved in the beverage intermediate.

Particularly preferably, the portion container has an identifiable by a sensor label, which is read out accordingly by a sensor and in dependence of which the pressure is applied to the volume is set. For example, the portion container can have one or more recesses whose number and / or depth and / or position are recognized by at least one probe element (and / or optically) and converted either electronically or preferably mechanically into a pressure setting. In other words, the air pressure in the volume can preferably be adjusted automatically depending on the marking. Thereby, the air concentration in the beverage intermediate product can be automatically adjusted as a function of the respective portion container. This makes it possible for portion containers of different content, the different drinks give different strong pressures, so that a corresponding to the respective beverage foam crown arises when relaxing the beverage intermediate.

The device for tapping foaming beer and other effervescent seasoning-based beverages has at least one outlet for dispensing the beverage and at least one pressure-resistant volume. The volume has at least one inlet, which is preferably connected via at least one valve to a reservoir of a beverage intermediate. In the simplest case, the reservoir may be a water storage tank or a water pipe. The volume is also preferably fluid-conductively connected via at least one throttle and / or a valve to the outlet for the beverage. At least one compressed air source, for example a compressor and / or a compressed air reservoir, is at least indirectly connected to the volume on the outlet side in order to pressurize the volume with compressed air. In this case, air dissolves in the beverage intermediate, which, if necessary, in the volume is introduced from the reservoir. When the beverage intermediate exits the device via the outlet, it is depressurized, the air dissolved therein at least partially bubbles out and causes the beverage to foam. The resistance of the foam depends, in addition to the drinking vessel, inter alia on the beverage, in particular on the proteins contained therein. In one embodiment, the beverage intermediate product is mixed with compressed air immediately before serving, ie intermediate beverage is after the pressure-resistant volume was pressurized with compressed air, promptly taken from this, possibly subjected to further processing steps such as cooling and then relaxed. Alternatively, the beverage intermediate can be filled under pressure into a filling container, for example in bottles or cans, in order to be later consumed and / or subjected to compressed air after filling in order to dissolve it in the beverage intermediate. The relaxation then takes place automatically when opening the bottle or can. If the air is added to the beverage intermediate only when bottled, ie, dissolved therein, then the production of the beverage is preferably completed, and the beverage intermediate thus becomes the beverage. The filling container is then the pressure-resistant volume that is supplied with compressed air. There then remains (preferably) only the pressure-tight closure of the filling container, which does not change the beverage as such. The relaxation then takes place automatically when opening the filling container, ie the bottle or can to pour the beverage or to consume directly from the filling container.

The source of compressed air may be, for example, a simple air pump, a (small) compressor or the like. Of course, the compressed air can be cached in a preferably portable compressed air storage, such as a compressed air cylinder. For the sake of simplicity, the term compressed air source is used in this application in addition to the term compressed air source. The at Generating the compressed air generated heat can be used to heat the beverage intermediate, as described in more detail below, whereby the compressed air and the compressed air unit is cooled. In addition, the heating of the beverage intermediate enhances the re-release of the beverage extract (if required).

Preferably, the device has at least one receptacle for a portion container, which is arranged on a flow path between the reservoir and the outlet. For example, the receptacle may be connected to the outlet in such a way that a beverage intermediate flowing from the reservoir in the direction of the volume flushes a portion container arranged in the receptacle and / or which is connected to the outlet such that one of the volume moves in the direction of the volume Outlet flowing beverage intermediate flushes a serving container arranged in the receptacle. The compound can be connected via a simple, preferably as short and easy to clean as possible, e.g. through a pipe and / or a hose and / or through a channel on or in a e.g. injection-molded carriers are provided.

Preferably, the device has a cooling device for cooling the beverage intermediate. This is preferably located upstream of the volume so that the beverage intermediate is cooled to the volume, i. the cooling device is at least indirectly connected to the inlet of the volume on the outlet side.

On the inlet side, the cooling device is preferably connected to the at least one receptacle for at least one portion container, so that the portion container is flushed out with not yet cooled beverage intermediate product. Particularly preferably, the device has a heat exchanger for heating the beverage intermediate product, ie a heater, wherein the heated beverage intermediate product upstream of the inlet of the receptacle for the Por tion container is arranged so that the portion container is rinsed with the previously heated beverage intermediate. Particularly preferably serves as a heat source for the heat exchanger, the warm side of a heat exchanger of the above-mentioned cooling device and / or the waste heat of a compressor for generating compressed air.

The invention has been explained above on the basis of beer or a beer intermediate, but it has been found in experiments that, according to the process described above, any beverage containing proteins to a sufficient extent can be foamed. This means that the term beer or (beer) intermediate product can be replaced by "protein-containing beverage" or intermediate product of a "protein-containing beverage". A subset of these "protein-containing beverages" are beverages made from a wort, preferably by fermentation, that is, flavored beverages.

Description of the drawings

The invention will now be described by way of example without limitation of the general inventive idea by means of embodiments with reference to the drawings.

FIG. 1 shows a bleed-off diagram of an embodiment of the invention,

FIG. 2 schematically shows, in simplified form, a device according to the invention,

Figure 3 shows schematically simplified another device according to the invention, and

FIG. 4 shows an example of a foaming cold drink.

The flowchart in FIG. 1 begins by providing drinking water as a beverage intermediate (step 11). Now, this beverage intermediate is preferably heated slightly (step 12, optional), eg in a heat exchanger, which is fed with waste generated during the process. The preferably warmed beverage intermediate can now be used to redeem a beverage concentrate, for example a wort granulate or powder, beer granules and / or beer powder (step 13, optional). The beverage concentrate may also be in liquid form, ie as a liquid wort and / or beer concentrate. In the brewing industry, the terms concentrate and extract are often used interchangeably. In the optional step 14 below, the beverage intermediate is preferably cooled, eg to a preset drinking temperature, eg 7 ° C. (useful 3 ° -15 ° C. for cold drinks). Next, air is dissolved in the beverage intermediate (step 15). For this purpose, it can be acted upon eg in a pressure-resistant volume, ie in a pressure-resistant container or a pressure-resistant line with compressed air. The compressed air should ascend as slowly as possible and have the largest possible contact surface with the beverage intermediate, which can be achieved for example by air baffles (which are preferably made of stainless food-safe material, stainless steel, plastic, etc.) and / or membranes. Subsequently, the beverage intermediate can be relaxed, for example in a drinking vessel (step 16). Part of the air bubbles out of the drink, which forms the desired foam. Its strength and durability depends, inter alia, on the redissolved beverage extract. If an alcoholic beverage such as beer is to be provided, it is possible to use an ethanol-water mixture in step 11 and / or to store the required amount of ethanol when the beverage extract is redissolved in the appropriate vessel.

With a view to releasing the air, it makes sense to cool the intermediate beverage product before releasing the air (step 15). Subsequently, it should no longer be heated, which is why the redissolution (step 13) of the beverage extract should take place before cooling (step 13). But this has the disadvantage that in the flameproof volume a perishable liquid is introduced, which in particular, if louvers are provided in the volume can be hygienically problematic. Therefore, it might make sense to redeem the beverage extract only after loosening the air in step 15.

Step 13 would then be after step 15. However, depending on the solubility and the time available, it may also be sensible to carry out step 14 (cooling) only after step 13 (and thus also after step 15). Step 12, heating 'would then preferably be omitted.

The embodiment in FIG. 2 has a reservoir 20 for drinking water 21. On the outlet side, a pump 30 is connected to the reservoir in order to convey the drinking water 21, that is to say a beverage intermediate product 21, to a first heat exchanger 40. The heat exchanger 40 serves to heat the beverage intermediate and is in this sense a heater. From the heater 40, the beverage intermediate product flows via a line indicated only as a line to a receptacle 50 for a portion container 60 which has a beverage extract 61 in its interior. The receptacle 50 is here formed by way of example in several parts (shown are only a lower part 51 and an upper part 52) so that a deflated portion container 60 can be easily exchanged. As it flows through the receptacle and thus of the portion container 60, the beverage extract contained in the latter is redissolved. The beverage intermediate leaves the receptacle 50 and passes via a further line to a second heat exchanger 70, in which the beverage intermediate is cooled. The second heat exchanger 70 is thus a cooler 70. Leaving the cooler, the beverage intermediate product arrives at a pressure-resistant volume 90, which is designed here by way of example only as a serpentine and into which compressed air is additionally injected on the inlet side. This is represented by a compressor 80, which is connected on the outlet side to an inlet of the volume 90. The compressor 80 is to be understood only as an example of a compressed air source. Consequently, air is mixed with the beverage intermediate in the volume, with at least a portion of the air in the beverage intermediate dissolving. When connecting ßenden relaxation of the beverage intermediate product (indicated by throttle valve 95), at least part of the air bubbles (at the latest when decanting eg pouring) and the beverage intermediate foams as indicated in the illustrated glass on. The beverage intermediate now became a foaming beverage. 1, the two heat exchangers 40 and 70 are just as optional as the receptacle 50 with the portion container 60. Leaving the receptacle 50 for the portion container 60 away, one must in the reservoir instead of drinking water preferably protein-containing eg seasoning-based drink intermediate vorhalten. As also explained with reference to FIG. 1, the components 40, 50 and 70 can also be arranged at other positions. The position of the pump 30 can be varied as desired. For reasons of hygiene, the pump should preferably be arranged upstream of the receptacle 50.

FIG. 3 shows a device similar to FIG. 2, the same reference numerals designating the same parts, and the description of FIG. 2 also being able to be read on FIGS. 3 to the differences explained below. In Fig. 2, the flameproof volume 90 is shown as a conduit to indicate a continuous air release process. The disadvantage is that the generation of compressed air with the appropriate pressure with cf. high cost. This cost can be reduced by pumping with the pump 30 the beverage intermediate with the valve 94 closed in a pressure vessel 92 and thereby compressing the air in the pressure vessel 92 so that it is dissolved in the beverage intermediate. If you want to solve a larger amount of air in the beverage intermediate, you can bias the air in the pressure vessel 92 somewhat (by means of compressor 80), for example, to three times the ambient pressure (meaning 0.25 to 5facher ambient pressure) what with vglw. low cost is possible. Preferably, the beverage intermediate is atomized upon entry into the pressure vessel, ie, the inlet of the pressure vessel opens into or indicates a sprayer mounted in the pressure vessel (here greatly simplified as a curved baffle plate shown).

Fig. 4 shows a photograph of a wort-based beverage which has been tapped into the imaged glass according to the invention. For this purpose, a 2% (2 ° Plato) wort was produced from drinking water (public water supply Nördlingen) by means of a wort granulate (origin GranMalt AG). This wort content corresponds approximately to that of a beer after completion of secondary fermentation. The resulting beverage intermediate was then pressurized with compressed air in a pressure-resistant volume. For this purpose, a carbonator from the company Carbotek Systems GmbH was used, which was operated instead of C0 ₂ with compressed air. The beverage intermediate was cooled by means of a continuous cooler as usual and then relaxed by means of a tap. The cooling can take place both before pressurizing the intermediate product with compressed air and afterwards. In the context of this application, the dissolution of air in the beverage intermediate is regularly treated. This does not mean the release of air in normal contact with air, but a release of air in the order of more than 5 mg / l of air, which is about 10 times the upper limit specified by Narcissus. Preferably, at least 0.5 g / l of air, more preferably at least 1 g / l of air, more preferably more than 1.55 g / l of air is dissolved in the beverage intermediate.

The solubility of gases in liquids such as water, which is probably the most important component of the beverage intermediate in practice, is pressure-dependent and temperature-dependent. With increasing pressure, a larger amount of the gas in question dissolves in the liquid. If the ambient pressure surrounding the liquid decreases again, at least part of the previously dissolved gas bubbles out again, which contributes to the foam formation of wort-based beverages. With the The term "dissolving" of a gas in a liquid is therefore in the context of this application meant a process in which a gas, eg air is stored in the beverage intermediate to at least partially release it at a later time under possibly changed environmental parameters Whether the process of storage is a solving in the chemical sense or rather disperg- ing, it does not matter.

LIST OF REFERENCE NUMBERS

11 providing e.g. Drinking water as beverage intermediate

12 heating the beverage intermediate (optional)

13 redissolving the beverage extract (optional)

14 Cooling the beverage intermediate (optional)

15 Dissolving air in the beverage intermediate

16 relaxing the drink intermediate

20 reservoir

21 beverage intermediate

30 pump

40 first heat exchanger / heater (optional)

50 intake for portion capsule (optional)

51 lower part of the receptacle 50 (optional)

52 upper part of the receptacle 50 (optional)

60 portion containers (optional)

61 beverage extract (optional)

70 second heat exchanger / cooler (optional)

80 compressed air source, e.g. compressor

90 pressure-resistant volume

92 pressure vessels

93 atomizer (here as flapper)

94 valve

95 throttle valve (optional)

Claims

claims

A method of providing frothy beer and other frothy seasoning-based beverages, comprising the steps of:

Providing a beverage intermediate product (21) in a volume (90),

Dissolving air in the beverage intermediate (21),

Further processing of the pressurized beverage intermediate product (21) without relaxing it, and

Depressurizing the beverage intermediate (21) upon delivery to a vessel communicating with the environment.

2. The method according to claim 1,

characterized in that

providing at least one of the two steps, or 'further processing', the step of dissolving beverage concentrate disposed in a portion container (60) in the beverage intermediate (21) '.

3. The method according to claim 1 or 2,

characterized in that

the step of further processing merely consists in passing the beverage intermediate product (21) to the vessel communicating with the environment.

4. The method according to any one of claims 1 to 3,

characterized in that

providing the step, first, comprises redissolving at least one beverage concentrate disposed in a serving container in the beverage intermediate, and then cooling the thus obtained beverage intermediate.

5. The method according to any one of claims 2 to 4,

characterized in that

an identification of the portion container (60) is read by a sensor and that the pressure applied to the volume (90) when the air is released is set as a function of the marking.

6. The method according to any one of claims 1 to 5,

characterized in that

for dissolving air in the beverage intermediate (21), the beverage intermediate is introduced into an at least partially air-filled pressure vessel, the air being compressed by the introduction of the liquid beverage intermediate, thereby releasing air in the beverage intermediate.

7. The method according to claim 6,

characterized in that

the air in the pressure vessel is biased.

8. The method according to any one of claims 1 to 7,

characterized in that

for dissolving air in the beverage intermediate product (21) a compressed air is added to the volume receiving the beverage intermediate product.

9. Method according to claims 8 to 7 or 6,

characterized in that

the step of claim 8 is performed prior to introducing the beverage intermediate into the air-filled pressure vessel.

10. Apparatus for tapping foaming beer and other effervescent seasoning-based beverages, comprising at least one outlet for dispensing the beverage and at least one pressure-resistant volume (90),

- Having at least one inlet which is connected to a reservoir (20) of a beverage intermediate product (21) and

- Is connected via at least one throttle (95) and / or a valve with the outlet for the beverage fluid-conducting, characterized by

at least one compressed air unit (80) whose outlet is at least indirectly connected to the volume (90), whereby the volume (90) is acted upon by compressed air to air and / or air components in a in the volume (90) to be arranged beverage intermediate product (21) and / or by at least one pressure vessel (92) which can be filled with a beverage intermediate by means of a liquid pump (30), wherein the air present in the pressure vessel is compressed and at least partially dissolved in the beverage intermediate.

11. The device according to claim 10,

characterized in that

the device has at least one receptacle (50) for a portion container (60) of a wort-based beverage concentrate which is connected to the inlet such that a beverage intermediate product (21) flowing from the reservoir (20) in the direction of the volume (90) has an in the Receiving (50) arranged portion container (60) flushes and / or which is connected to the outlet such that a beverage intermediate product (21) flowing from the volume (90) towards the outlet flushes a portion container (60) arranged in the receptacle (50).

12. Device according to claim 11,

marked by

a heat exchanger (70) for cooling the beverage intermediate.

13. Device according to claim 12,

characterized in that

the heat exchanger (70) is connected on the inlet side with the receptacle (50) for the portion container (60) and on the outlet side with the inflow of the pressure-resistant volume (90).

14. Device according to one of claims 11 to 13,

characterized in that

the apparatus has a heater (40) for heating the beverage intermediate (21), the heater (40) having an outlet for the heated beverage intermediate (21) connected to an inlet of the receptacle (50) for the portion container (60) ,

15. Wort-based beverage, in particular beer, characterized in that the beverage at least lg / 1 air, preferably more than l, 75g / l contains.