WO2018015746A1

WO2018015746A1 - Improvements in or relating to brewing

Info

Publication number: WO2018015746A1
Application number: PCT/GB2017/052119
Authority: WO
Inventors: Martin DICKIE; Fraser GORMLEY
Original assignee: Brewdog Plc
Priority date: 2016-07-19
Filing date: 2017-07-19
Publication date: 2018-01-25
Also published as: GB201711584D0; GB2554514A

Abstract

A method of making an alcoholic beverage, the method comprising the steps of providing wort to a first fermentation vessel, adding yeast to the wort to ferment the wort in the first fermentation vessel, removing at least a portion of the yeast from the fermented wort, transferring the fermented wort to a hermetically sealed second fermentation vessel, and fermenting the wort in the second fermentation vessel to produce an alcoholic beverage, optionally beer, a malt-based beverage, or the like.

Description

Improvements in or relating to brewing

Field of the invention This invention relates to a method of brewing and a brewing system. In particular, the invention relates to a brewing method and a brewing system for making an alcoholic beverage, specifically a beer, a malt-based beverage, or the like. The invention also relates to a method of brewing and dispensing an alcoholic beverage, specifically a beer, a malt-based beverage, or the like.

Background to the invention

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

Brewing is the production of beer or the like through steeping a starch source (commonly cereal grains) in water and then fermenting with yeast. There are several steps in the brewing process, including for example: malting, milling, mashing, lautering, boiling, fermenting, conditioning and filtering.

Hops are used to provide aroma and bitterness to beer, amongst other things. The bitterness is provided by iso-alpha acids formed from alpha acids extracted from the hops, and the aroma is provided by oils extracted from the hops.

Typically, hops are added to a wort kettle in the boiling stage of the brewing process. Boiling the hops extracts alpha acids (which are largely insoluble in cold water, but more soluble in boiling water) and oils into the wort. During boiling, the extracted alpha acids are isomerised to the much more water soluble iso-alpha acids. The iso-alpha acids provide bitterness to the beer. If the hops are boiled for a long period of time, or if the quantity of hops boiled is large, the beer made will be more bitter. However, to extract the maximum aroma from the hops, it is beneficial to boil the hops for a long period of time, or to boil a large quantity of hops. In particular, to extract aroma from the hops, the hops can be added towards the end of the boil and allowed to steep, whilst the wort is still at or around boiling. However, this high temperature steep (at or just off the boil) causes a lot of bitterness conversion, which is picked up in the wort. Therefore, it can be difficult to prepare a beer with a relatively large amount of hop oil extracts and an increased aroma, and that is not very bitter.

Therefore, due to the conflict between getting maximum aroma (hop oil extracts) and minimising or at least balancing the bitterness (alpha acid extraction and iso-alpha acid formation), it has not been practicable to prepare beers with increased aroma and relatively low or moderate bitterness.

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.

"Cask beer", or "real ale" may be defined as a beer brewed by traditional fermentation followed by secondary fermentation within the dispense vessel, which is typically a cask, or another permeable or breathable vessel. The beer is typically not filtered or pasteurised and has no additional carbon dioxide to increase carbonation levels.

While brewing cask beer in this manner can lead to satisfactory and desirable beer, the process of storing and dispensing the beer is difficult and prone to undesirable effects. For example, it is difficult to prevent the uptake of excess oxygen within the cask to limit the secondary

fermentation. Continued secondary fermentation produces excess carbon dioxide during the secondary fermentation step, which over-ferments the beer and contributes to yeast-derived "off-flavours", including

acetaldehyde and sulphur compounds. Dispensing the beer from the cask is also challenging, as the pump dispensing systems required increases the risk of oxygen uptake.

The above-mentioned issues mean that it is difficult to maintain the quality of the beer and avoid a large amount of wastage.

The present inventors have appreciated the short comings with known brewing, storing and dispensing techniques. According to a first aspect of the present invention there is provided a method of making an alcoholic beverage, the method comprising the steps of:

providing wort to a first fermentation vessel;

adding yeast to the wort to ferment the wort in the first fermentation vessel;

removing at least a portion of the yeast from the fermented wort; transferring the fermented wort to a hermetically sealed second fermentation vessel; and

fermenting the wort in the second fermentation vessel to produce an alcoholic beverage, optionally beer, a malt-based beverage, or the like.

The method may comprise the initial step of preparing the wort. The preparation of the wort may comprise one or more of the steps of:

(i) milling;

(ii) mashing; and

(iii) lautering. The method may comprise the initial step of providing a wort production apparatus.

The method may comprise the initial step of providing a first portion of hops to the wort production apparatus to form a wort and hops mixture.

The method may comprise the initial step of heating the wort and hops mixture to boiling point or approximately boiling point to provide first hopped wort. The method may comprise the initial step of cooling the first hopped wort. The method may comprise the initial step of providing a second portion of hops to the first hopped wort to provide second hopped wort. The method may comprise the initial step of separating and optionally removing solids from the first hopped wort. The method may comprise the initial step of separating and optionally removing solids from the second hopped wort. The method may comprise the initial step of separating and optionally removing solids from the first and/or second hopped wort.

The wort and hops mixture may be heated to between approximately 97 °C and approximately 102 °C, optionally to between approximately 98 °C and approximately 101 °C, optionally to between approximately 99 °C and approximately 100 °C, optionally to between approximately 100 °C and approximately 102 °C, optionally to between approximately 100 °C and approximately 101 °C.

The wort and hops mixture may be heated for between approximately 45 minutes and approximately 120 minutes, optionally for between

approximately 60 minutes and approximately 90 minutes.

The first hopped wort may be cooled to between approximately 80 °C and approximately 97 °C, optionally to between approximately 80 °C and approximately 95 °C, optionally to between approximately 80 °C and approximately 93 °C, optionally to between approximately 80 °C and approximately 91 °C, optionally to between approximately 80 °C and approximately 89 °C, optionally to between approximately 80 °C and approximately 87 °C, optionally to between approximately 80 °C and approximately 85 °C, optionally to between approximately 80 °C and approximately 90 °C, optionally to between approximately 82 °C and approximately 88 °C, optionally to between approximately 84 °C and approximately 86 °C, optionally approximately 85 °C.

The second hopped wort may be held at a temperature of between approximately 80 °C and approximately 97 °C, optionally between approximately 80 °C and approximately 95 °C, optionally between approximately 80 °C and approximately 93 °C, optionally between approximately 80 °C and approximately 91 °C, optionally between approximately 80 °C and approximately 89 °C, optionally between approximately 80 °C and approximately 87 °C, optionally between approximately 80 °C and approximately 85 °C, optionally between approximately 80 °C and approximately 90 °C, optionally between approximately 82 °C and approximately 88 °C, optionally between approximately 84 °C and approximately 86 °C, optionally approximately 85 °C, for between approximately 10 minutes and approximately 70 minutes.

The wort production apparatus may be a wort kettle or the like.

The step of heating the wort and hops mixture to boiling point or approximately boiling point may take place in the wort production apparatus.

The step of separating and optionally removing solids from the hopped wort, may comprise separating the hopped wort into a liquid phase and a solid phase, and optionally removing the solid phase from the hopped wort.

The step of removing at least a portion of the yeast from the fermented wort may comprise the step of separating the wort into a liquid phase and a solid phase, and removing the solid phase from the wort. The second portion of hops may be provided to the first hopped wort in the wort production apparatus. There may be provided a separation apparatus fluidly connected to the wort production apparatus.

The second portion of hops may be provided to the first hopped wort in the separation apparatus.

The second portion of hops may be provided to the first hopped wort in- between the wort production apparatus and the separation apparatus.

The separation apparatus may be configured to separate the second hopped wort into a liquid phase and a solid phase, and optionally configured to remove the solid phase from the second hopped wort.

The separation apparatus may be a settling tank or a whirlpool tank, or the like.

The cooling of the first hopped wort may take place in a first cooling apparatus configured to reduce the temperature of the first hopped wort.

The first cooling apparatus may be fluidly connected in-between the wort production apparatus and separation apparatus.

The wort production apparatus may be fluidly connected to the first cooling apparatus and the separation apparatus may be fluidly connected to the first cooling apparatus. The wort production apparatus, the separation apparatus and the first cooling apparatus may be configured such that fluid can flow from the wort production apparatus to the first cooling apparatus, and such that fluid can flow from the first cooling apparatus to the separation apparatus.

The first cooling apparatus may be a heat exchanger.

The method may comprise the further step of cooling the second hopped wort.

The cooling of the second hopped wort may take place in a second cooling apparatus configured to reduce the temperature of the second hopped wort. The second cooling apparatus may be fluidly connected in-between the separation apparatus and the first fermentation vessel.

The separation apparatus, the first fermentation vessel and the second cooling apparatus may be configured such that fluid can flow from the separation apparatus to the second cooling apparatus, and such that fluid can flow from the second cooling apparatus to the first fermentation vessel.

The second cooling apparatus may be a heat exchanger.

The method may comprise the additional steps of:

(i) providing an apparatus for adding hops to the first fermentation vessel, 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 first fermentation vessel;

(ii) connecting the first inlet valve of the container to a source of hops;

(iii) 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 first fermentation vessel;

(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 first fermentation vessel to transfer hops from the container to the first fermentation vessel.

Steps (v) to (vii) may be repeated until the desired amount of hops are added to the first fermentation vessel.

The fermented wort in the first fermentation vessel may have a

carbonation level of 3.0g/l of carbon dioxide. The fermented wort in the first fermentation vessel may have a carbonation level of approximately 2.6g/l of carbon dioxide. The fermented wort in the first fermentation vessel may have a carbonation level of between approximately 2.6g/l and 3.0g/l of carbon dioxide. The fermented wort in the first fermentation vessel may have a carbonation level of between approximately 2.3g/l and 3.0g/l of carbon dioxide.

The method may comprise the step of maturing the fermented wort in the first fermentation vessel. The fermented wort may be matured at a pressure of 0.1 bar (10kPa). The fermented wort may be matured at a pressure of between 0.0 bar (OkPa) and 0.2 bar (20kPa). The fermented wort may be matured at a temperature of -1 .5°C. The fermented wort may be matured at a temperature of between -1 .5°C and 0°C.

The fermented wort may be matured for between 1 and 3 days.

The method may comprise the step of removing a significant portion of the yeast from the fermented wort. The method may comprise the step of removing the majority of the yeast from the fermented wort. The method may comprise the step of removing substantially all of the yeast from the fermented wort. The method may comprise the step of removing 95% to 99% of the yeast from the fermented wort. The method may comprise the step of removing between approximately 95% and 99% of the yeast from the fermented wort. The fermented wort after yeast removal may have a yeast concentration of between approximately 1 .0 x 10⁵ and 4.0 x 10⁵ colony forming units (cfu) per millilitre. The fermented wort after yeast removal may have a yeast concentration of between approximately 1 .0 x 10⁶ and 4.0 x 10⁶ colony forming units (cfu) per millilitre. The fermented wort after yeast removal may have a yeast concentration of between approximately 1 .0 x 10⁵ and 4.0 x 10⁶ colony forming units (cfu) per millilitre.

The step of removing at least a portion of the yeast from the fermented wort may comprise separating and removing the solid yeast from the fermented wort. The step of removing at least a portion of the yeast from the fermented wort may include using a separator. The separator may be a centrifuge. The separator may be the separation apparatus.

The carbonation level of the fermented wort may be controlled. The carbonation level of the fermented wort may be controlled by controlling the top pressure within the first fermentation vessel. The top pressure within the first fermentation vessel may be zero, close to zero, or substantially zero. As is known in the field, carbon dioxide solubility is a function of temperature and pressure, therefore controlling temperature and adding no additional top pressure maintains a standardised carbon dioxide solubility level, following the levels generated through

fermentation.

The carbonation level of the fermented wort may be maintained at 3.0g/l of carbon dioxide. The carbonation level of the fermented wort may be maintained at approximately 3.0g/l of carbon dioxide. The carbonation level of the fermented wort may be maintained at between approximately 2.6g/l and 3.0g/l of carbon dioxide. The carbonation level of the fermented wort may be maintained at between approximately 2.3g/l and 3.0g/l of carbon dioxide. The carbonation level of the fermented wort may be maintained at natural fermentation derived carbon dioxide levels.

The fermented wort may have an approximate dissolved oxygen content of 20 ppb (parts per billion). The fermented wort may have an

approximate dissolved oxygen content of between 0 ppb and 30 ppb (parts per billion). The fermented wort in the first fermentation vessel may be not

pasteurised. The fermented wort in the first fermentation vessel may not be pasteurised before being transferred to the second fermentation vessel. The fermented wort after yeast removal may be stored in the first fermentation vessel for between 1 and 3 days before transfer to the second fermentation vessel.

The fermented wort after yeast removal may be stored in the first fermentation vessel at a pressure of 0.1 bar (10kPa). The fermented wort after yeast removal may be stored in the first fermentation vessel at a pressure of between 0.0 bar (OkPa) and 0.3 bar (30kPa).

The fermented wort after yeast removal may be stored in the first fermentation vessel at a temperature of -1 .5°C. The fermented wort after yeast removal may be stored in the first fermentation vessel at a

temperature of between -1 .5°C and 0.0°C.

The fermented wort after yeast removal may be stored in a storage vessel for between 1 and 3 days before transfer to the second fermentation vessel. The storage vessel may be a holding vessel for temporary storage of the fermented wort.

The fermented wort after yeast removal may be stored in the storage vessel at a pressure of 0.1 bar (10kPa). The fermented wort after yeast removal may be stored in the storage vessel at a pressure of between 0.0 bar (OkPa) and 0.3 bar (30kPa).

The fermented wort after yeast removal may be stored in the storage vessel at a temperature of -1 .5°C. The fermented wort after yeast removal may be stored in the storage vessel at a temperature of between -1 .5°C and 0.0°C.

The storage vessel may be separate from the first fermentation vessel.

The fermented wort may be transferred to the second fermentation vessel with a carbonation level of 3.0g/l of carbon dioxide. The fermented wort may be transferred to the second fermentation vessel with a carbonation level of approximately 3.0g/l of carbon dioxide. The fermented wort may be transferred to the second fermentation vessel with a carbonation level of between approximately 2.6g/l and 3.0g/l of carbon dioxide. The fermented wort may be transferred to the second fermentation vessel with a carbonation level of between approximately 2.8g/l and 3.0g/l of carbon dioxide. The fermented wort may be transferred to the second

fermentation vessel with a carbonation level of between approximately 2.3g/l and 3.0g/l of carbon dioxide.

The step of fermenting the wort in the second fermentation vessel may increase the carbonation level of the wort. The fermented wort in the first fermentation vessel may be considered to be an alcoholic beverage, such as beer. Thus the term wort or alcoholic beverage/beer here may be used interchangeably. Similarly, the further fermentation in the second fermentation vessel may be fermentation of the wort or alcoholic beverage/beer therein.

The step of fermenting the wort/beer in the second fermentation vessel may increase the carbonation level from 3.0g/l of carbon dioxide to 3.1 g/l of carbon dioxide. The step of fermenting the wort/beer in the second fermentation vessel may increase the carbonation level from

approximately 3.0g/l of carbon dioxide to approximately 3.1 g/l of carbon dioxide. The step of fermenting the wort/beer in the second fermentation vessel may increase the carbonation level from approximately 2.8g/l of carbon dioxide to approximately 3.0g/l of carbon dioxide. The step of fermenting the wort/beer in the second fermentation vessel may increase the carbonation level from approximately 2.6g/l of carbon dioxide to approximately 2.8g/l of carbon dioxide. The step of fermenting the wort/beer in the second fermentation vessel may increase the carbonation level from approximately 2.6g/l of carbon dioxide to approximately 3.0g/l of carbon dioxide.

The step of fermenting the wort/beer in the second fermentation vessel may involve the use of residual oxygen present in dissolved form within the wort/beer. The step of fermenting the wort/beer in the second fermentation vessel may increase the alcohol by volume (ABV).

The step of fermenting the wort/beer in the second fermentation vessel may increase the alcohol by volume (ABV) by between 0.0% ABV and 0.1 % ABV. The step of fermenting the wort/beer in the second

fermentation vessel may increase the alcohol by volume (ABV) by between 0.0% ABV and 0.5% ABV.

The second fermentation vessel may be configured to store and dispense the alcoholic beverage. The alcoholic beverage may be dispensed from the second fermentation vessel. The alcoholic beverage may be dispensed directly from the second fermentation vessel. The alcoholic beverage may be dispensed for immediate consumption from the second fermentation vessel. The second fermentation vessel may be a keg. The second fermentation vessel may be a beer keg. The second fermentation vessel may be a disposable keg. The second fermentation vessel may be a one-way keg. The second fermentation vessel may be a one-way disposable keg.

The second fermentation vessel may include a first chamber and a second chamber. The first chamber may be an inner chamber and the second chamber may be an outer chamber. The first chamber may be located within the second chamber.

The first chamber may be a deformable bag, pouch, or the like. The first chamber may be a flexible bag, pouch, or the like.

The first chamber may be impermeable. The first chamber is hermetically sealed. The first chamber is hermetically sealable.

The fermented wort/beer may be transferred to the first chamber. The fermented wort/beer may be transferred to the first chamber from the first fermentation vessel or the storage vessel.

The second chamber may be a substantially rigid container. The second chamber may be a substantially cylindrical, or spherical, rigid container.

Transferring the wort/beer to the first chamber of the second fermentation vessel causes the first chamber to expand and increase in volume. Filling the first chamber of the second fermentation vessel with the wort/beer causes the first chamber to occupy substantially the entire volume of the second chamber. The first chamber may be configured to expand to occupy a significant portion of, or substantially the entire volume of, the second chamber. The second chamber may be made of a plastic or metal material.

The second chamber may be configured to receive one or more propellant fluids or gases to dispense the alcoholic beverage from the first chamber. The one or more propellant fluids or gases may be located between the inner wall(s), or surface(s), of the second chamber and the outer surface of the first chamber. The vessel may be configured to dispense the alcoholic beverage out of the first chamber by forcing the propellant fluid or gas into the second chamber. The propellant fluid or gas acts to compress the first chamber to force the alcoholic beverage out of the chamber.

The first and second chambers may be arranged such that the fermented wort/beer and the one or more propellant fluids or gases do not mix. The first and second chambers may be configured such that fermented wort/beer is not exposed to the one or more propellant fluids or gases. The first and second chambers are separate from one another. The first chamber may be associated with a first valve. The first valve allows filling and dispensing of the fermented wort/beer/alcoholic beverage from the second fermentation vessel.

The second chamber may be associated with a second valve. The second valve allows filling of the second chamber with the one or more propellant fluids or gases.

The first and second valves are separated from one another. The first and second valves are independent from one another. The method may comprise the further step of storing the second fermentation vessel between 8.0°C and 10.0°C. The method may comprise the further step of storing the second fermentation vessel between 6.0°C and 10.0°C.

The method may comprise the further step of dispensing the alcoholic beverage from the second fermentation vessel. The method may comprise the further step of dispensing the alcoholic beverage from the second fermentation vessel for immediate consumption.

The method may comprise the further step of dispensing the alcoholic beverage from the second fermentation vessel through a faucet head. The method may comprise the further step of dispensing the alcoholic beverage from the second fermentation vessel through a restrictor plate. The faucet head may include the restrictor plate. The restrictor plate may include one or more dispensing apertures. The restrictor plate may include a plurality of dispensing apertures.

The method may comprise the step of dispensing the alcoholic beverage by bypassing the, or a, remote cooler. The beer dispensing line in this arrangement may still be in contact with the, or a, recirculating draft system coolant. This may result in a temperature drop of between 1 .0°C and 2.0 °C. The method may comprise the further step of using a 70%:30%

nitrogen:carbon dioxide gas mixture to dispense the alcoholic beverage from the second fermentation vessel. The propellant used to dispense the alcoholic beverage from the second fermentation vessel may be a

70%:30% nitrogen:carbon dioxide gas mixture. However, it should be appreciated that other gases or gas mixtures may be used. The alcoholic beverage may be dispensed from the second fermentation vessel at 9.5°C. The alcoholic beverage may be dispensed from the second fermentation vessel at approximately 9.5°C. The alcoholic beverage may be dispensed from the second fermentation vessel at between approximately 9.25°C and 9.75°C. The alcoholic beverage may be dispensed from the second fermentation vessel at between

approximately 8°C and 10°C. The alcoholic beverage may be dispensed from the second fermentation vessel at 8.0°C. The alcoholic beverage may be dispensed from the second fermentation vessel at approximately 8.0°C. The alcoholic beverage may be dispensed from the second fermentation vessel at between approximately 7.75°C and 8.25°C. The alcoholic beverage may be dispensed from the second fermentation vessel at between

approximately 6°C and 9°C, 6°C and 10°C, 7°C and 9°C, 8°C and 9°C, 9°C and 10°C, or 8°C and 10°C.

According to a second aspect of the invention there is provided an alcoholic beverage obtainable, obtained, or directly obtained from the method of the first aspect, wherein optionally the alcoholic beverage is beer, a malt-based beverage, or the like.

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 first fermentation vessel, the first fermentation vessel being configured to receive wort from a source of wort and a yeast from a source of yeast, and to ferment the wort;

a yeast removal apparatus, the yeast removal apparatus being configured to remove at least a portion of the yeast from the fermented wort; and

a hermetically sealed second fermentation vessel, the second fermentation vessel being configured to receive wort from the first fermentation vessel, and to ferment the wort to produce an alcoholic beverage, optionally beer, a malt-based beverage, or the like.

The system may further comprise a wort production apparatus.

The wort production apparatus may comprise one or more of the following: (i) a milling apparatus;

(ii) a mashing apparatus; and

(iii) a lautering apparatus.

The wort production apparatus may be configured to be connectable to the source of wort. The wort production apparatus may be the source of wort.

The wort production apparatus may be configured to receive a first portion of hops to form a wort and hops mixture. The wort production apparatus may be operable to heat the wort and hops mixture to boiling point or approximately boiling point to provide a first hopped wort. The wort production apparatus may be configured to receive a second portion of hops from a further source of hops. Providing a second portion of hops to the first hopped wort provides a second hopped wort. The system may further comprise a first cooling apparatus. The first cooling apparatus may be operable to reduce the temperature of the first hopped wort.

The system may further comprise a separation apparatus. The separation apparatus may be a centrifuge. The separation apparatus may be fluidly connected to the wort production apparatus.

The separation apparatus may be operable to separate and optionally remove solids from the first hopped wort. The separation apparatus may be operable to separate and optionally remove solids from the second hopped wort. The separation apparatus may be operable to separate and optionally remove solids from the first and/or second hopped wort.

The wort production apparatus may be operable to heat the wort and hops mixture to between approximately 97 °C and approximately 102 °C, optionally to between approximately 98 °C and approximately 101 °C, optionally to between approximately 99 °C and approximately 100 °C, optionally to between approximately 100 °C and approximately 102 °C, optionally to between approximately 100 °C and approximately 101 °C.

The wort production apparatus may be operable to heat the wort and hops mixture for between approximately 45 minutes and approximately 120 minutes, optionally for between approximately 60 minutes and

approximately 90 minutes.

The first cooling apparatus may be operable to cool the first hopped wort to between approximately 80 °C and approximately 97 °C, optionally to between approximately 80 °C and approximately 95 °C, optionally to between approximately 80 °C and approximately 93 °C, optionally to between approximately 80 °C and approximately 91 °C, optionally to between approximately 80 °C and approximately 89 °C, optionally to between approximately 80 °C and approximately 87 °C, optionally to between approximately 80 °C and approximately 85 °C, optionally to between approximately 80 °C and approximately 90 °C, optionally to between approximately 82 °C and approximately 88 °C, optionally to between approximately 84 °C and approximately 86 °C, optionally approximately 85 °C.

The wort production apparatus and/or the first cooling apparatus may be operable to hold the second hopped wort at a temperature of between approximately 80 °C and approximately 97 °c, optional ly between approximately 80 °C and approximately 95 °c, optional ly between approximately 80 °C and approximately 93 °c, optional ly between approximately 80 °C and approximately 91 °c, optional ly between approximately 80 °C and approximately 89 °c, optional ly between approximately 80 °C and approximately 87 °c, optional ly between approximately 80 °C and approximately 85 °c, optional ly between approximately 80 °C and approximately 90 °c, optional ly between approximately 82 °C and approximately 88 °c, optional ly between approximately 84 °C and approximately 86 °c, optional ly approximately 85

°C, for between approximately 10 minutes and approximately 70 minutes. The wort production apparatus may be a wort kettle or the like.

The separation apparatus may be operable to separate the hopped wort into a liquid phase and a solid phase, and optionally removing the solid phase from the hopped wort.

The separation apparatus may be operable to remove the yeast portion from the fermented wort by separating the fermented wort into a liquid phase and a solid phase, and optionally removing the solid phase from the hopped wort.

The second portion of hops may be provided to the first hopped wort in- between the wort production apparatus and the separation apparatus. The separation apparatus may be a settling tank or a whirlpool tank, or the like.

The wort production apparatus may be fluidly connected to the first cooling apparatus and the separation apparatus may be fluidly connected to the first cooling apparatus.

The wort production apparatus, the separation apparatus and the first cooling apparatus may be configured such that fluid can flow from the wort production apparatus to the first cooling apparatus, and such that fluid can flow from the first cooling apparatus to the separation apparatus.

The first cooling apparatus may be a heat exchanger. The system may further comprise a second cooling apparatus. The second cooling apparatus may be configured to reduce the temperature of the second hopped wort. The second cooling apparatus may be fluidly connected in-between the separation apparatus and the first fermentation vessel.

The second cooling apparatus may be a heat exchanger.

The system may further comprise an apparatus for adding hops to the first fermentation vessel, 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 first fermentation vessel,

wherein the apparatus is operable to transfer hops in the container to the first fermentation vessel by firstly pressurising the container with gas by opening the second inlet valve, and then by secondly opening the outlet valve. The first fermentation vessel may be capable of being sealed and pressurised. The connection between the inlet valve and the first fermentation vessel may be capable of being 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 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. The container may have a substantially conical-shaped portion adjacent the outlet valve.

The first inlet valve may include a hop receiving chamber. The inlet valve of the fermentation tank may be located towards the upper end of the fermentation tank.

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 source or pressurised gas may be around 5 bar. The source of pressurised gas may be between 2.5 bar and 7.5 bar. The outlet valve may be a manually operated valve. The inlet valve may be a manually operated valve.

The apparatus for adding hops to the fermentation tank may further comprise 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.

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 is located towards the lower end of the container.

The container may be configured to store 15 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 5 litres and 500 litres.

The first inlet valve and the second inlet valve may be operable to allow purging of the container with pressurised gas.

The apparatus for adding hops to the fermentation vessel 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 vessel. The first fermentation vessel may be operable to control the pressure of the fermented wort.

The first fermentation vessel may be operable to control the temperature of the fermented wort.

The fermented wort in the first fermentation vessel may be considered to be an alcoholic beverage, such as beer. Thus the term wort or alcoholic beverage/beer here may be used interchangeably. Similarly, the further fermentation in the second fermentation vessel may be fermentation of the wort or alcoholic beverage/beer therein.

The second fermentation vessel may be configured to store and dispense the alcoholic beverage. The alcoholic beverage may be dispensed from the second fermentation vessel. The alcoholic beverage may be dispensed directly from the second fermentation vessel. The alcoholic beverage may be dispensed for immediate consumption from the second fermentation vessel. The second fermentation vessel may be a keg. The second fermentation vessel may be a beer keg. The second fermentation vessel may be a disposable keg. The second fermentation vessel may be a one-way keg. The second fermentation vessel may be a one-way disposable keg. The second fermentation vessel may include a first chamber and a second chamber. The first chamber may be an inner chamber and the second chamber may be an outer chamber. The first chamber may be located within the second chamber. The first chamber may be a deformable bag, pouch, or the like. The first chamber may be a flexible bag, pouch, or the like.

The first chamber may be configured to receive the fermented wort/beer from the first fermentation vessel. The second chamber may be a substantially rigid container. The second chamber may be a substantially cylindrical, or spherical, rigid container.

The first chamber of the second fermentation vessel may be configured to expand and increase in volume when filled with the fermented wort/beer. The first chamber may be configured to occupy substantially the entire volume of the second chamber when filled with the fermented wort/beer. The first chamber may be configured to occupy substantially a significant portion of, or substantially the entire volume of, the second chamber when filled with the fermented wort/beer.

The second chamber may be made of a plastic or metal material.

The second chamber may be associated with a second valve. The second valve allows filling of the second chamber with the one or more propellant fluids or gases. The propellant used to dispense the alcoholic beverage from the second fermentation vessel may be a 70%:30% nitrogen:carbon dioxide gas mixture. However, it should be appreciated that other gases or gas mixtures may be used.

The first and second valves are separated from one another. The first and second valves are independent from one another.

The brewing system may further comprise a dispensing apparatus. The dispensing apparatus may be a tap, valve, faucet head, or the like. The dispensing apparatus may be connectable/attachable to the second fermentation vessel. The dispensing apparatus may be detachably connectable to the second fermentation vessel. Embodiments of the third aspect of the invention may include one or more features of the first or second aspects of the invention or their

embodiments. Similarly, embodiments of the first or second 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 an alcoholic beverage obtainable, obtained, or directly obtained from the brewing system of the third aspect, wherein optionally the alcoholic beverage is beer, a malt-based beverage, or the like.

Embodiments of the fourth aspect of the invention may include one or more features of the first, second or third aspects of the invention or their embodiments. Similarly, embodiments of the first, second or third 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, the method comprising the steps of:

providing wort to a first fermentation vessel;

adding yeast to the wort to ferment the wort in the first fermentation vessel;

fermenting the wort in the second fermentation vessel.

Embodiments of the fifth aspect of the invention may include one or more features of the first, second, third or fourth aspects of the invention or their embodiments. Similarly, embodiments of the first, second, third or fourth 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 wort obtainable, obtained, or directly obtained from the method of the fifth aspect.

According to seventh aspect of the present invention there is provided a method of making and dispensing an alcoholic beverage, the method comprising the steps of:

providing wort to a first fermentation vessel;

adding yeast to the wort to ferment the wort in the first fermentation vessel;

removing at least a portion of the yeast from the fermented wort; transferring the fermented wort to a hermetically sealed second fermentation vessel;

fermenting the wort in the second fermentation vessel to produce an alcoholic beverage, optionally beer, a malt-based beverage, or the like; and

dispensing the alcoholic beverage to a drinking receptacle, or the like.

The method may comprise the further step of storing the second fermentation vessel for a predetermined period of time before dispensing the alcoholic beverage therefrom. The second fermentation vessel may be stored for a period of between 1 and 2 days prior to dispensing the alcoholic beverage therefrom.

Embodiments of the seventh aspect of the invention may include one or more features of the first, second, third, fourth, fifth or sixth aspects of the invention or their embodiments. Similarly, embodiments of the first, second, third, fourth, fifth or sixth 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 the method of the seventh aspect, wherein optionally the alcoholic beverage is beer, a malt-based beverage, or the like.

Embodiments of the eighth aspect of the invention may include one or more features of the first, second, third, fourth, fifth, sixth or seventh aspects of the invention or their embodiments. Similarly, embodiments of the first, second, third, fourth, fifth, sixth or seventh 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 a method of making an alcoholic beverage, the method comprising the steps of:

providing wort to a first fermentation vessel;

adding yeast to the wort to ferment the wort in the first fermentation vessel to produce an alcoholic beverage, optionally beer, a malt-based beverage, or the like;

removing at least a portion of the yeast from the alcoholic beverage;

transferring the alcoholic beverage to a hermetically sealed second fermentation vessel; and

fermenting the alcoholic beverage in the second fermentation vessel. Fermenting the alcoholic beverage in the second fermentation vessel may be a further fermentation of the alcoholic beverage. The fermented wort in the first fermentation vessel may be considered to be an alcoholic beverage, such as beer. Thus the term wort or alcoholic beverage may be used interchangeably. Similarly, the further

fermentation in the second fermentation vessel may be fermentation of the wort or alcoholic beverage therein.

Embodiments of the ninth aspect of the invention may include one or more features of the first, second, third, fourth, fifth, sixth, seventh or eighth aspects of the invention or their embodiments. Similarly, embodiments of the first, second, third, fourth, fifth, sixth, seventh or eighth 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 a brewing system comprising:

a first fermentation vessel, the first fermentation vessel being configured to receive wort from a source of wort and a yeast from a source of yeast, and to ferment the wort to produce an alcoholic beverage, optionally beer, a malt-based beverage, or the like;

a yeast removal apparatus, the yeast removal apparatus being configured to remove at least a portion of the yeast from the alcoholic beverage; and

a hermetically sealed second fermentation vessel, the second fermentation vessel being configured to receive alcoholic beverage from the first fermentation vessel, and to ferment the alcoholic beverage. Fermenting the alcoholic beverage in the second fermentation vessel may be a further fermentation of the alcoholic beverage.

The fermented wort in the first fermentation vessel may be considered to be an alcoholic beverage, such as beer. Thus the term wort or alcoholic beverage may be used interchangeably. Similarly, the further

fermentation in the second fermentation vessel may be fermentation of the wort or alcoholic beverage therein. Embodiments of the tenth aspect of the invention may include one or more features of the first, second, third, fourth, fifth, sixth, seventh, eighth or ninth aspects of the invention or their embodiments. Similarly,

embodiments of the first, second, third, fourth, fifth, sixth, seventh, eighth or ninth aspects of the invention may include one or more features of the tenth aspect of the invention or its embodiments.

Brief description of the drawings

Embodiments of the invention will now be described, by way of example only, with reference to the accompanying drawings, in which:

Fig. 1 is a schematic illustration of an apparatus for adding hops to a fermentation vessel of a brewing system according to the present invention;

Fig. 2 is a schematic illustration of a brewing system incorporating the apparatus of Fig. 1 ; and

Figs. 3a and 3b are schematic illustrations of the second fermentation vessel of Fig. 1 . Description of preferred embodiments

With reference to Fig. 1 , an apparatus 10 for adding hops to a first fermentation vessel 12 of a brewing system (as illustrated in Fig. 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 16a and second inlet valve 16b are located towards the opposite end of the container 16 from the outlet valve 16c. The first inlet valve 16a is connected to a source of hops 20. The second inlet valve 16b 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 first fermentation vessel 12. The first fermentation vessel 12 is a sealed vessel 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 first fermentation vessel 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 first fermentation vessel 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 16 to the first fermentation vessel 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 Fig. 1 , the inlet valve 12a of the first fermentation vessel 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 first fermentation vessel 12 may have a volume of between 10 hl_ and 2000 hl_ (1000 litres and 200,000 litres). The first fermentation vessel 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 first fermentation vessel 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 first fermentation vessel 12. Fig. 2 illustrates a brewing system 14 incorporating the apparatus 10 therein. The brewing system 14 is an example of a brewing system and a brewing and dispensing system. 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, a second wort cooling apparatus 34, such as a heat exchanger, a beer storage vessel 36, a hermetically sealed second fermentation vessel 38 and a dispensing apparatus 40. 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 Fig. 1 , hops are added to the first fermentation vessel 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 first fermentation vessel 12 are closed, the following steps are carried out:

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.

The first inlet valve 16a is then closed.

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.

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

Operation of the outlet valve 16c of the container 16 and the inlet valve 12a of the first fermentation vessel 12 is then carried out to allow the hops in the container 16 to be transferred to the first fermentation vessel 12. The first fermentation vessel 12 is at a much lower pressure than the pressure of the container 16. In use, the first fermentation vessel 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 first fermentation vessel 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 first fermentation vessel 12.

(vi) Once the hops have been transferred to the first fermentation vessel 12 the outlet valve 16c of the container 16 and the inlet valve 12a of the first fermentation vessel 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 first fermentation vessel 12.

The above-described method of adding hops to the first fermentation vessel 12 using the apparatus 10 may also include the optional 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:

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. 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:

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. 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.

The first inlet valve 16a is then closed and steps (iii) to (vi) described above may be carried out.

The method of adding hops to the first fermentation vessel 12 described above may be repeated until the desired amount of hops have been added to the first fermentation vessel 12. For example, 1 kg of hops may be added for every 100 litres of wort in the first fermentation vessel 12.

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

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

An example of the operation of the brewing system 14 of Fig. 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 alia, terminates the enzymatic processes, isomerises hop resins and sterilises the wort. The boiling process typically takes around 1 .5 hours. The wort may then be 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 may be added to the wort separator apparatus 32 at this stage. The wort may then be cooled by passing the wort through the second wort cooling apparatus 34. The wort is typically cooled to around 20 °C. The wort is then passed into the first fermentation vessel 12 to begin the fermentation process. Yeast is then added from the source of yeast 12'. The wort is then fermented for around 5 to 7 days at 20 °C. During this period the temperature is lowered to 16 °C.

After the wort has fermented in the first fermentation vessel 12 the dry hopping process using the apparatus 10 is carried out to add further hops to the beer in the first fermentation vessel 12. The beer is then matured with the hops at a temperature between -0.5 °C and -1 .5 °C. This may be for around 7 to 14 days.

After maturation the majority of the yeast is removed by transferring the fermented wort to the separator 32. The majority of the yeast is removed by the separator 32. In the embodiment illustrated and described here the separator 32 is an Alfa Laval (TM) 701 edrive centrifuge. However, it should be appreciated that other centrifuges, whirlpools, or the like, may be used.

The separator 32 carries out "rough separation" of the fermented wort. This does not remove all the yeast from the fermented wort. This process leaves the fermented wort with a yeast concentration of between approximately 1 .0 x 10⁵ and 4.0 x 10⁶ colony forming units (cfu) per millilitre preferably between 1 .0 x 10⁶ and 4.0 x 10⁶ colony forming units (cfu) per millilitre. However, it should be appreciated that any desired yeast concentration may be produced with this separation process.

The fermented wort in the first fermentation vessel 12 may have a carbonation level of 3.0g/l of carbon dioxide. However, it should be appreciated that the fermented wort in the first fermentation vessel 12 may have a carbonation level of between approximately 2.3g/l and 3.0g/l of carbon dioxide, between approximately 2.8g/l and 3.0g/l of carbon dioxide, or between approximately 2.6g/l and 3.0g/l of carbon dioxide. The fermented wort may have an approximate dissolved oxygen content of 20 ppb (parts per billion). However, it should be appreciated that the fermented wort may have an approximate dissolved oxygen content of between 0 ppb and 30 ppb (parts per billion). The fermented wort in the first fermentation vessel 12 may be not pasteurised. That is, the fermented wort in the first fermentation vessel 12 may not be pasteurised before being transferred to the separator 32, storage vessel 36 or second fermentation vessel 38.

The fermented wort is then passed to the beer storage vessel 36, which may be a bright beer tank. Here the fermented wort is held at a pressure of 0.1 bar (10kPa) and a temperature of -1 .5°C until transfer to the second fermentation vessel 38.

The fermented wort is then transferred from the storage vessel 36 to the second fermentation vessel 38 for secondary fermentation, as described further below. Note: It should be appreciated that the fermented wort may be transferred straight to the second fermentation vessel 38 from the separator 32.

The fermented wort is transferred to the second fermentation vessel 38 with a carbonation level of 3.0g/l of carbon dioxide. However, it should be appreciated that the fermented wort may be transferred to the second fermentation vessel 38 with a carbonation level of between approximately 2.6g/l and 3.0g/l of carbon dioxide, between approximately 2.8g/l and 3.0g/l of carbon dioxide, or between approximately 2.3g/l and 3.0g/l of carbon dioxide. Since the fermented wort being transferred to the second fermentation vessel 38 still contains yeast, the wort continues to ferment in the second fermentation vessel 38. Secondary fermentation occurs from the remaining yeast and residual oxygen present in dissolved form within the fermented wort. Using only the residual oxygen present in dissolved form within the fermented wort ensures that the wort cannot over-ferment, which avoids the beer having "off flavours", including acetaldehyde and sulphur compounds.

The step of fermenting the wort in the second fermentation vessel 38 increases the carbonation level of the wort. The carbonation level may be increased from 3.0g/l of carbon dioxide to 3.1 g/l of carbon dioxide.

However, it should be appreciated that the carbonation level may be increased to other desired levels, depending on the starting carbonation level, the amount of yeast and oxygen and the length of time the secondary fermentation is carried out. The carbonation level may, for example, be increased from 2.8g/l of carbon dioxide to 3.0g/l of carbon dioxide, from 2.8g/l of carbon dioxide to 3.1 g/l of carbon dioxide, from 2.6g/l of carbon dioxide to 3.0g/l of carbon dioxide, or from 2.6g/l of carbon dioxide to 2.8g/l of carbon dioxide.

The step of fermenting the wort in the second fermentation vessel 38 also increases the alcohol by volume (ABV). The may increase the alcohol by volume (ABV) by between 0.0% ABV and 0.1 % ABV. However, it should be appreciated that the alcohol by volume (ABV) may be increased by higher, such as 0.5% ABV, or lower levels.

As described above, the second fermentation vessel 38 is hermetically sealed. That is, the second fermentation vessel 38 may be hermetically sealable. In the embodiment described here the second fermentation vessel 38 is a beer keg. However, it should be appreciated that the second fermentation vessel 38 may be any suitable vessel which is, or may be, hermetically sealed.

The second fermentation vessel 38 is configured to store and dispense the alcoholic beverage. The alcoholic beverage may therefore be dispensed from the second fermentation vessel 38 for immediate consumption. The second fermentation vessel 38 may also include a dispensing apparatus 40 to assist with the dispensing and pouring of the alcoholic beverage. The dispensing apparatus 40 may be a restrictor plate within a faucet head. The restrictor plate may include a plurality of dispensing apertures, which are designed to restrict the flow of the alcoholic beverage

therethrough. This restricts the flow of the alcoholic beverage and results in a "creaming" of the beer. As illustrated in Figs. 3a and 3b, the second fermentation vessel 38 includes a first chamber 38a and a second chamber 38b. The first chamber 38a is an inner chamber and the second chamber 38b is an outer chamber. The first chamber 38a is located within the second chamber 38b.

The first chamber 38a is a deformable, flexible bag, pouch, or the like.

The first chamber 38a is impermeable. As described above, the fermented wort is transferred to the first chamber 38a.

In the embodiment described here the second chamber 38b is a substantially rigid, cylindrical container. However, it should be appreciated that the second chamber 38b may be a substantially spherical, rigid container, or the like.

Fig. 3a illustrates the first chamber 38a before fermented wort is transferred thereto. Transferring the wort (W) to the first chamber 38a of the second fermentation vessel 38 causes the first chamber 38a to increase in volume, as illustrated in Fig. 3b. Filling the first chamber 38a of the second fermentation vessel 38 with the wort causes the first chamber 38a to occupy substantially the entire volume of the second chamber 38b. The first chamber 38a may be configured to expand to occupy a significant portion of, or substantially the entire volume of, the second chamber 38b.

The second chamber 38b may be made of a plastic or metal material.

The second chamber 38b is configured to receive one or more propellant fluids or gases to dispense the alcoholic beverage from the first chamber 38a. The one or more propellant fluids or gases are located between the inner wall(s), or surface(s) 38c, of the second chamber 38b and the outer surface 38' of the first chamber 38a. The vessel 38 is configured to dispense the alcoholic beverage out of the first chamber 38a by forcing the propellant fluid or gas into the second chamber 38b. The propellant fluid or gas acts to compress the first chamber 38a and force the alcoholic beverage out of the chamber 38a.

The first and second chambers 38a, 38b are arranged such that the fermented wort and the one or more propellant fluids or gases do not mix. The first and second chambers 38a, 38b are configured such that fermented wort is not exposed to the one or more propellant fluids or gases. The first and second chambers 38a, 38b are separate from one another. The first chamber 38a is associated with a first valve 38d. The first valve 38d allows filling and dispensing of the fermented wort/alcoholic beverage from the second fermentation vessel 38.

The second chamber is associated with a second valve 38e. The second valve 38e allows filling of the second chamber 38b with the one or more propellant fluids or gases. The propellant gas may be a 70%:30% nitrogen:carbon dioxide gas mixture.

The first and second valves 38d, 38e are separated and independent from one another.

Prior to dispensing, the second fermentation vessel is stored between 8.0°C and 10.0°C. As described above, the second fermentation vessel 38 includes a dispensing apparatus 40. The dispensing apparatus 40 may be a tap, valve, faucet head, or the like. The dispensing apparatus 40 may be connectable/attachable to the second fermentation vessel 38. The dispensing apparatus 40 may be detachably connectable to the second fermentation vessel 38. In this manner the alcoholic beverage may be dispensed from the second fermentation vessel 38 for immediate consumption.

The alcoholic beverage may be dispensed from the second fermentation vessel 38 at approximately 9.5°C. However, it should be appreciated that the alcoholic beverage may be dispensed from the second fermentation vessel 38 at between approximately 9.25°C and 9.75°C, 8°C and 10°C, 7.75°C and 8.25°C, 6°C and 9°C, 6°C and 10°C, 7°C and 9°C, 8°C and 9°C, or 9°C and 10°C. The alcoholic beverage may alternatively be dispensed from the second fermentation vessel 38 at approximately 8.0°C. It should be appreciated that the alcoholic beverage may be dispensed from the second fermentation vessel 38 at any of the above-referenced temperatures and the specific choice of is optional. The above-described process may be used to make beer and other alcoholic beverages that may be brewed.

The apparatus, system and methods of the present invention overcome a number of problems normally associated with brewing.

The apparatus, system and method of the present invention allow a small amount of controlled secondary fermentation in the second vessel 38. Use of a hermetically sealed vessel prevents uptake of excess oxygen, thus limiting secondary fermentation.

This limited secondary fermentation ensures that brewery quality is maintained and that excess carbon dioxide is not produced, therefore not over-fermenting the beer and contributing to yeast derived "off flavours", including acetaldehyde and sulphur compounds.

The transfer of the fermented wort into a keg means that the beer is packaged in an extremely simple way. This means that handling and dispensing of the beer is easy, meaning that vast majority of publicans can store and serve without prior experience in cask beer management or the requirement to install hand pumping facilities to dispense the beer. This further decreases the opportunity for poor quality beer storage and dispensing by avoiding oxygen uptake. This also reduces beer wastage and standardises the consumer experience of cask beer.

The shelf life of beer produced by these apparatus, systems and methods may be around two to three weeks. However, the lack of oxygen uptake, and avoidance of beer staling and off flavour production, ensures that the beer is fresher for the duration of the shelf life. The apparatus, systems and methods of the present invention provides a controlled secondary fermentation of the wort in the second fermentation vessel. By knowing the residual amount of yeast in the first fermented wort, controlled fermentation to produce an alcoholic beverage with the above-described parameters can be reliably and repeatably produced. This provides for standardised brewing of cask beer.

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

The apparatus 10 also allows relatively large quantities of hops to be added safely to the fermentation vessel 12 at a single time. This also reduces the likelihood of oxygen entering the fermentation vessel 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 vessel 12 in an anaerobic manner (due to the sealed arrangement between the apparatus 10 and the fermentation vessel 12). The purging of the apparatus 10 with pressurised carbon dioxide gas also reduces the likelihood of oxygen entering the

fermentation vessel 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 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 may be made to the foregoing embodiment without departing from the scope of the present invention. For example, although the above-mentioned brewing method describes first and second hopping, it should be appreciated that these steps are optional and are not required to be performed.

Similarly, although the above-mentioned brewing method describes dry hopping with the apparatus 10, it should be appreciated that this step is optional and is not required to be performed.

Furthermore, although the second fermentation vessel is described above as being hermetically sealed, it should be appreciated that the second fermentation vessel may be hermetically sealable. Also, it should be appreciated that the term "yeast" may include bacteria, or any other compound used to allow fermentation of wort. That is, yeast and/or bacteria, or any other compound used to allow fermentation of wort, may be used in the fermentation process.

Furthermore, 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 10 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.

Also, although the method described above refer to transferring the fermented wort to a hermetically sealed second fermentation vessel from the first fermentation vessel, it should be appreciated that at this point the fermented wort in the first fermentation vessel is, or may be considered to be, an alcoholic beverage, such as beer. Similarly, when the method describes fermenting the wort in the second fermentation vessel to produce an alcoholic beverage, optionally beer, a malt-based beverage, or the like, it should be appreciated that this may be a further fermentation of the alcoholic beverage, such as beer, from the first fermentation vessel.

For the avoidance of doubt, the fermented wort in the first vessel may be considered to be an alcoholic beverage, such as beer, and this may be further fermented in the second vessel, as further fermented wort or further fermented alcoholic beverage, such as beer.

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

1 . A method of making an alcoholic beverage, the method comprising the steps of:

providing wort to a first fermentation vessel;

adding yeast to the wort to ferment the wort in the first fermentation vessel;

2. The method of claim 1 , wherein the step of removing at least a portion of the yeast from the fermented wort comprises the step of separating the wort into a liquid phase and a solid phase, and removing the solid phase from the wort.

3. The method of claim 1 or claim 2, wherein the fermented wort in the first fermentation vessel has a carbonation level of 3.0g/l of carbon dioxide, between approximately 2.3g/l and 3.0g/l of carbon dioxide, or between approximately 2.3g/l and 3.0g/l of carbon dioxide.

4. The method of any preceding claim, wherein the fermented wort after yeast removal may have a yeast concentration of between

approximately 1 .0 x 10⁵ and 4.0 x 10⁶ colony forming units (cfu) per millilitre.

5. The method of any preceding claim, comprising the further step of controlling the carbonation level of the fermented wort.

6. The method of any preceding claim, wherein the carbonation level of the fermented wort is maintained at between approximately 3.0g/l of carbon dioxide, between approximately 2.8g/l and 3.0g/l of carbon dioxide, or between approximately 2.6g/l and 3.0g/l of carbon dioxide.

7. The method of any preceding claim, wherein the fermented wort may have an approximate dissolved oxygen content of between 0 ppb and 30 ppb (parts per billion).

8. The method of any preceding claim, wherein the fermented wort is unpasteurised.

9. The method of any preceding claim, wherein the fermented wort after yeast removal is stored in the first fermentation vessel for between 1 and 3 days before transfer to the second fermentation vessel.

10. The method of any preceding claim, wherein the fermented wort after yeast removal is stored in the first fermentation vessel at a pressure of between 0.0 bar (OkPa) and 0.3 bar (30kPa).

1 1 . The method of any preceding claim, wherein the fermented wort after yeast removal is stored in the first fermentation vessel at a

temperature of between -1 .5°C and 0.0°C.

12. The method of any preceding claim, wherein the fermented wort after yeast removal is stored in a storage vessel for between 1 and 3 days before transfer to the second fermentation vessel.

13. The method of claim 12, wherein the fermented wort after yeast removal is stored in the storage vessel at a pressure of between 0.0 bar (OkPa) and 0.3 bar (30kPa).

14. The method of claim 12 or claim 13, wherein the fermented wort after yeast removal may be stored in the storage vessel at a temperature of between -1 .5°C and 0.0°C.

15. The method of any preceding claim, wherein the fermented wort is transferred to the second fermentation vessel with a carbonation level of approximately 3.0g/l of carbon dioxide, approximately 2.8g/l of carbon dioxide, or approximately between 2.6g/l and 3/0g/l of carbon dioxide.

16. The method of any preceding claim, wherein the step of fermenting the wort in the second fermentation vessel increases the carbonation level from approximately 3.0g/l of carbon dioxide to approximately 3.1 g/l of carbon dioxide, from approximately 2.8g/l of carbon dioxide to

approximately 3.0g/l of carbon dioxide, or from approximately 2.6g/l of carbon dioxide to approximately 2.8g/l of carbon dioxide.

17. The method of any preceding claim, wherein the step of fermenting the wort in the second fermentation vessel involves the use of residual oxygen present in dissolved form within the wort.

18. The method of any preceding claim, wherein the step of fermenting the wort in the second fermentation vessel increases the alcohol by volume (ABV) by between 0.0% ABV and 0.5% ABV.

19. The method of any preceding claim, wherein the second

fermentation vessel is configured to store and dispense the alcoholic beverage.

20. The method of any preceding claim, wherein the second

fermentation vessel is a beer keg.

21 . The method of any preceding claim, wherein the second

fermentation vessel includes a first chamber and a second chamber, the first chamber being an inner chamber and the second chamber being an outer chamber, and the first chamber being located within the second chamber.

22. The method of claim 21 , wherein the first chamber is a deformable, flexible, bag, pouch, or the like.

23. The method of claim 21 or claim 22, wherein the first chamber is impermeable.

24. The method of any of claims 21 to 23, wherein the first chamber is hermetically sealable.

25. The method of any of claims 21 to 24, wherein the fermented wort is transferred to the first chamber of the second fermentation vessel.

26. The method of any of claims 21 to 25, wherein the second chamber is a substantially rigid container.

27. The method of any of claims 21 to 26, wherein transferring the wort to the first chamber of the second fermentation vessel causes the first chamber to expand and increase in volume, and occupy substantially the entire volume of the second chamber.

28. The method of any of claims 21 to 27, wherein the second chamber is configured to receive one or more propellant fluids or gases to dispense the alcoholic beverage from the first chamber.

29. The method of claim 28, wherein the one or more propellant fluids or gases are located between the inner wall(s), or surface(s), of the second chamber and the outer surface of the first chamber, and the vessel is configured to dispense the alcoholic beverage out of the first chamber by forcing the propellant fluid or gas into the second chamber, the propellant fluid or gas acting to compress the first chamber to force the alcoholic beverage out of the chamber.

30. The method of claim 28 or claim 29, wherein the first and second chambers are arranged such that the fermented wort and the one or more propellant fluids or gases do not mix.

31 . The method of any of claims 21 to 30, wherein the first and second chambers are separate from one another.

32. The method of any of claims 21 to 31 , wherein the first chamber is associated with a first valve, the first valve allowing filling and dispensing of the fermented wort/alcoholic beverage from the second fermentation vessel.

33. The method of any of claims 21 to 32, wherein the second chamber is associated with a second valve, the second valve allowing filling of the second chamber with the one or more propellant fluids or gases.

34. The method of any of claim 33, wherein the first and second valves are separate and independent from one another.

35. The method of any of any preceding claim, wherein the method comprises the further step of storing the second fermentation vessel between 6.0°C and 10.0°C.

36. The method of any of any preceding claim, wherein the method comprises the further step of dispensing the alcoholic beverage from the second fermentation vessel.

37. The method of claim 36, wherein the alcoholic beverage is dispensed through a restrictor plate.

38. The method of claim 36 or claim 37, wherein the alcoholic beverage is dispensed from the second fermentation vessel at between

approximately 8.0°C and 10.0°C.

39. The method of any preceding claim, wherein the method comprises the initial step of providing a first portion of hops to the wort production apparatus to form a wort and hops mixture.

40. The method of claim 39, wherein the method comprises the initial step of heating the wort and hops mixture to boiling point or approximately boiling point to provide first hopped wort.

41 . The method of claim 40, wherein the method comprises the initial step of cooling the first hopped wort.

42. The method of claim 40 or claim 41 , wherein the method comprises the initial step of providing a second portion of hops to the first hopped wort to provide second hopped wort.

43. The method of any of claims 39 to 42, wherein the wort and hops mixture is heated to between approximately 97 °C and approximately 102 °C.

44. The method of any of claims 41 to 43, wherein the first hopped wort is cooled to between approximately 80 °C and approximately 97 °C.

45. The method of any of claims 42 to 44, wherein the second hopped wort is held at a temperature of between approximately 80 °C and approximately 97 °C.

46. The method of any preceding claim, wherein the method comprises the additional steps of:

(ii) connecting the first inlet valve of the container to a source of hops; (iii) connecting the second inlet valve of the container to a source of pressurised gas;

(v) operating the first inlet valve to at least partially fill the container with hops; operating the second inlet valve to pressurise the container with gas; and

operating the outlet valve of the container and the inlet valve of the first fermentation vessel to transfer hops from the container to the first fermentation vessel.

47. An alcoholic beverage obtainable, obtained, or directly obtained from the method of any one of claims 1 to 46, wherein optionally the alcoholic beverage is beer, a malt-based beverage, or the like.

48. A brewing system comprising:

a first fermentation vessel, the first fermentation vessel being configured to receive wort from a source of wort and a yeast from a source of yeast, and to ferment the wort;

49. The brewing system of claim 48, wherein the system further comprises a separation apparatus, the separation apparatus being operable to remove the yeast portion from the fermented wort by separating the fermented wort into a liquid phase and a solid phase, and optionally removing the solid phase from the hopped wort.

50. The brewing system of claim 48 or claim 49, wherein the second fermentation vessel is configured to store and dispense the alcoholic beverage.

51 . The brewing system of any of claims 48 to 50, wherein the second fermentation vessel is a beer keg.

52. The brewing system of any of claims 48 to 51 , wherein the second fermentation vessel includes a first chamber and a second chamber, the first chamber being an inner chamber and the second chamber being an outer chamber, and the first chamber being located within the second chamber.

53. The brewing system of claim 52, wherein the first chamber is a deformable, flexible, bag, pouch, or the like.

54. The brewing system of claim 52 or claim 53, wherein the first chamber is impermeable.

55. The brewing system of any of claims 52 to 54, wherein the first chamber is hermetically sealable.

56. The brewing system of any of claims 52 to 55, wherein the first chamber is configured to receive the fermented wort from the first fermentation vessel.

57. The brewing system of any of clams 52 to 56, wherein the second chamber is a substantially rigid container.

58. The brewing system of any of claims 52 to 57, wherein the first chamber of the second fermentation vessel is configured to expand and increase in volume when filled with the fermented wort.

59. The brewing system of any of claims 52 to 58, wherein the second chamber is configured to receive one or more propellant fluids or gases to dispense the alcoholic beverage from the first chamber.

60. The brewing system of claim 59, wherein the one or more propellant fluids or gases are located between the inner wall(s), or surface(s), of the second chamber and the outer surface of the first chamber, and the vessel is configured to dispense the alcoholic beverage out of the first chamber by forcing the propellant fluid or gas into the second chamber, the propellant fluid or gas acts to compress the first chamber to force the alcoholic beverage out of the chamber.

61 . The brewing system of claim 59 or claim 60, wherein the first and second chambers are arranged such that the fermented wort and the one or more propellant fluids or gases do not mix.

62. The brewing system of any of claims 52 to 61 , wherein the first and second chambers are separate from one another.

63. The brewing system of any of claims 52 to 62, wherein the first chamber is associated with a first valve, the first valve allowing filling and dispensing of the fermented wort/alcoholic beverage from the second fermentation vessel.

64. The brewing system of any of claims 52 to 63, wherein the second chamber is associated with a second valve, the second valve allowing filling of the second chamber with the one or more propellant fluids or gases.

65. The brewing system of claim 64, wherein the first and second valves are separate and independent from one another.

66. The brewing system of any of claims 48 to 65, wherein the brewing system further comprises a dispensing apparatus.

67. The brewing system of claims 48 to 66, wherein the dispensing apparatus is connectable to the second fermentation vessel.

68. The brewing system of claims 48 to 67, wherein the brewing system further comprises an apparatus for adding hops to the first fermentation vessel, 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

wherein the apparatus is operable to transfer hops in the container to the first fermentation vessel by firstly pressurising the container with gas by opening the second inlet valve, and then by secondly opening the outlet valve.

69. An alcoholic beverage obtainable, obtained, or directly obtained from the brewing system of any one of claims 48 to 68, wherein optionally the alcoholic beverage is beer, a malt-based beverage, or the like.

70. A method of fermentation, the method comprising the steps of: providing wort to a first fermentation vessel;

adding yeast to the wort to ferment the wort in the first fermentation vessel;

fermenting the wort in the second fermentation vessel.

71 . A wort obtainable, obtained, or directly obtained from the method of claim 70.

72. A method of making and dispensing an alcoholic beverage, the method comprising the steps of:

providing wort to a first fermentation vessel;

adding yeast to the wort to ferment the wort in the first fermentation vessel;

dispensing the alcoholic beverage to a drinking receptacle, or the like.

73. An alcoholic beverage obtainable, obtained, or directly obtained from the method of claim 72, wherein optionally the alcoholic beverage is beer, a malt-based beverage, or the like.

74. A method of making an alcoholic beverage, the method comprising the steps of:

providing wort to a first fermentation vessel;

removing at least a portion of the yeast from the alcoholic beverage;

fermenting the alcoholic beverage in the second fermentation vessel.

75. A brewing system comprising:

a hermetically sealed second fermentation vessel, the second fermentation vessel being configured to receive alcoholic beverage from the first fermentation vessel, and to ferment the alcoholic beverage.