Abstract: Poor yeast crop viability has been reported in high-gravity brewing. When traditional pitching rates are used in high-gravity worts of 19.8–39° Plato, yeast viability is a problem within the first ...

Abstract: The properties of the yeast toxin produced by strains of a commercial brewing yeast genetically manipulated to possess killer character (brewing killers) are indistinguishable from those of the par...

Abstract: Recent advances in our knowledge of the plant physiological and biochemical processes surrounding malting and brewing have prompted the development of a new generation of analytical techniques. These techniques are based upon the measurement of biochemical and physical parameters which have lately been shown to directly influence the quality of both malt and beer. Recognition of these parameters, coupled with a deep insight of the physical and chemical changes that can occur during the entire malting and brewing production chain, allow strategic emplacement of new analyses in order to provide a superior specific monitoring of malting and brewing. In the present context we submit several examples of these novel analyses, spanning from barley control to analysis of pasteurising efficiency. Characteristic for all the analyses discussed, is the ease and rapidity with which they can be performed. The following methods are described: (1) Measurement of both pre-harvest sprouting and germination efficiency in barley. (2) Malt modification analysis to measure malting efficiency, time of kilning and malt homogeneity. (3) Rapid β-glucan analysis in malt, wort and beer. (4) Immunological analysis to determine the amount and type of additives in finished beer as well as addition of adjunct. (5) Enzymic and immunological control of beer pasteurisation.

Abstract: The fuzzy cluster elliptotype family of algorithms was used to cluster data from gas chromatographic analyses of beer from three Norwegian breweries. Twelve chemical compounds were measured. Throug...

Abstract: A brief history of the use of Polyclar® AT (PVPP) in brewing is given. Its stabilizing effect, particularly concerning the interactions with beer polyphenols, is presented according to currently ac...

Abstract: PURPOSE:To prepare red-colored liquor independent to the raw material, by using an adenine-demanding yeast as seed yeast, and utilizing the red pigment produced by the yeast as the colorant CONSTITUTION:An adenine-demanding yeast, eg adenine-demanding mutant KOY 3 strain (FERM-P No6188) derived from high-quality SAKE yeast KO strain, is used as a seed yeast, and the brewing is carried out by conventional process

Abstract: A brief history of the use of Polyclar® AT (PVPP) in brewing is given. Its stabilizing effect, particularly concerning the interactions with beer polyphenols, is presented according to currently accepted views. Crucial points in the application of this processing agent in brewing, such as the stage at which it is added, the amount, and the contact time, are discussed. The methods for quality control testing of Polyclar AT and for determining the residual soluble polyvinylpyrrol idone (PVP) in beer were experimentally evaluated. The regulations governing the use of AT in brewing are also reviewed.

Abstract: In order to automate the manual tea and coffee-brewing operation, the simplest solution seems to be three vessels mounted one above the other. However, this fails by the introduction of the tea or coffee into the central vessel. By our invention, the brewing container is accessible from above and can nevertheless easily be flooded with the aid of the principle of communicating pipes. In this case, the position of the upper vessels relative to one another in the horizontal plane is irrelevant. The brewing vessel can even be incorporated in the water-heating vessel. The beverage is made as follows: tea or coffee is introduced into the filter system and the latter is suspended in the brewing vessel, the water-heating vessel is filled with water, the brewing time preselected and the apparatus switched on. The following operation then proceeds automatically inside the apparatus: water is heated up to boiling, the water-heating vessel is connected to the brewing vessel, water flows into the brewing vessel, the brewing-time limiter runs from this point in time; when the brewing time has elapsed, the water-heating and brewing vessel is opened at the bottom, and hot residual water and concentrated tea or coffee drain into the serving container.

Abstract: A process for the treatment of beer with silica sol to achieve the object of improving a known process of this type in such a way that the clarification process is made more effective and more economical, with the option of shortening the brewing process by improving the filtration and separation properties of the beer to be, the silica sol is added according to the invention to the wort, and the wort or the new beer is separated from the resulting flocculation.

Abstract: Commercial brewing trials carried out with Yeoman hops from the 1981 crop have shown that these hops are suitable for producing both ales and lager beers. Seeded Yeoman hops show good storage characteristics and lost only 15·3% of their initial Lead Conductance Values after 44 weeks storage at ambient temperature.

Abstract: The brewing industry normally estimates the total protein content of beer and wort by the Kjeldahl nitrogen method. This article describes an alternate method for determining total nitrogen and est...

Abstract: An improved brewing unit in which energy is saved by providing a mash tun (14), hot water tank (10) and kettle (8) in a single unit (1), by partially enclosing the mash tun with the tank and if necessary pre-heating the water supply to the tank by using the heat from wort coolers provided between the unit (1) and fermentation tank (83, 85); further improvements are provided by constructing the kettle as a combined kettle and whirlpool in a single chamber having a circular wall (2) and a tangential inlet (92) to the wall, a pump (53) and wort boiler (6) being in circuit with the kettle so that wort is continuously circulated through the boiler and tangential inlet to the kettle whilst the worts are boiled. The combined kettle and whirlpool saves space and enables the process of brewing to be shortened with resultant savings in both energy and brewing time.

Abstract: PURPOSE:To prepare fermented Sake(liquor) having abundant active yeast, dissolved carbon dioxide gas, delightfulness of Sake immediately after squeezing, softness and freshness, by using gelatinized swelled glutinous rice as a main raw ingredient. CONSTITUTION:Gelatinized swelled glutinous rice, rice koji, and/or a brewing enzyme agent are fed to water, yeast is added to the ingredients, which are cultivated like Sake, to give yeast culture. Gelatinized swelled glutinous rice, rice koji and/or a brewing enzyme agent are added to the yeast culture once or more times, and the ingredients are fermented in complex way in parallel at 15-20 deg.C for about 7-10 days while the gelatinized swelled glutinous rice are being saccharized and protein decomposed. The unrifined Sake after fermentation is ground by a stone mill, silent cutter, etc. so that the remaining rice granules are mashed and filtered roughly, to give a product.

Abstract: The introduction of carbon dioxide hop extracts dissolved in liquid carbon dioxide to green beer during transfer from fermentation vessel to cold conditioning tank results in a sound dry hop flavour in the finished product. A system has been developed for injecting a solution of extract into a beer main. Extracts which are rich in hop oils are particularly suitable for imparting hop character to beer and a liquid-liquid countercurrent procedure is described for producing extract fractions containing enhanced levels of essential oil.

Abstract: This paper is a resumé of a report commissioned by the Energy Technology Support Unit in response to recommendations contained in the audit reports on the dairy and brewing industries [1,2]. It was prepared by NEI Projects Limited with the assistance of International Research and Development Limited. The purpose of the report was to promote the cost effective application of heat pumps to energy conservation in the dairy and brewing industries, by introducing heat pumps to dairy and brewery managers, and elaborating on the opportunities for heat pump applications in these two industries for the benefit of energy conservation systems suppliers and uses.

Abstract: PURPOSE:Brewing of Japanese SAKE is effected using powdery rice as a raw material to increase the utility of the raw material without any adverse effect on the quality of SAKE. CONSTITUTION:In the customary brewing of Japanese SAKE, rice is crushed into a powder of 16 or higher mesh, preferably higher than 32 mesh, particular 48 mesh in particle sizes, when the rice is raw and/or heated into its alpha-form and used as a raw material. Further, the amount of added water is increased to 150% only in the first, middle and end additional mushes consisting of boiled rice, KOJI and water, more preferably, the rice for KOJI also is crushed to prepare powdery KOJI.

Abstract: PURPOSE:A rice having a red-tinting pigment layer is used as a raw material to produce Japanese SAKE having clear red-tinting color free from disagreeableness, just like rose wine, and tasting the same as conventional Japanese SAKE. CONSTITUTION:Unpolished rice having a red-tiniting pigment layer is used as a part of the rice for SAKE-making or KOJI-making (rice malt) to effect customary brewing or the unpolished rice is powdered, saccharified and added to the brewing mash for fermentation. Or the above unpolished red rice is dipped in 10-100% alcohol solution in an amount 2-20 times that of the red rice or in water and an acidic solution of about 4pH to extract the red pigment. Then, the extract is added to SAKE made by a customary method.

Abstract: Publisher Summary This chapter discusses ventures in yeast utilization. It reviews the major yeast-dependent processes and products. Yeast products and yeast-based industries can be grouped, in general, into seven categories: (1) baker's yeast and bread-type products, (2) food and feed yeast biomass, (3) products derived from yeast biomass such as autolysates and biochemicals, (4) beer yeast and brewing, (5) wine yeast and winemaking, (6) distiller's yeast and distilled spirits, and (7) industrial grade ethanol (solvents) and fuel alcohol. The major industrial ventures in yeast processes and yeast utilization usually involve one or more of four species of yeast. Yeasts and the products they make are produced worldwide. The economic importance of yeast in the food and beverage industries far outweighs its other applications. The chapter explores the perspective of the yeast business— its practices, problems and prospects—with an account of a unique yeast-based process and product that transforms rose petals to gragrant beads.

Abstract: A device for wort boiling has a wort preheater which is heated by exit vapour and which is located upstream of the boiling and steaming in a brew pan or of a pressure and temperature increase and subsequent let-down of the wort within defined residence times. Downstream of the boiling process, two or more evaporation stages are provided in series, in which an evaporation of the wort right into vacuum takes place. The heat arising during the condensation in the vapour condensers of the individual evaporation stages is transferred to brewing water as coolant, in the direction opposite to that of the wort evaporation, and the brewing water is at the same time heated. The equipment for wort-boiling has at least one sludge separation (20) which is located immediately upstream of the stage (82) at the highest pressure and highest temperature of the stage evaporator (82, 86) for the evaporation of the wort or immediately downstream of the stage (86) thereof at the lowest pressure and lowest temperature and at the same time upstream of the wort cooling (90).

Abstract: Brewing apparatus and a method of brewing in which mash cooking and wort boiling are carried out in a single vessel (2), the vessel having an agitator (202), a heater preferably formed as a steam jacket (220, 224) and as an external through flow heater (8), the wort being circulated through the heater and back into the vessel by means of a tangential feed inlet (56) which causes the vessel's contents to whirl whilst the wort is boiling. The apparatus and method reduces the requirement for separate mash cooking and wort boiling vessels.

Abstract: PURPOSE:To prepare wine having stable quality, by using a novel wine yeast having a killer factor CONSTITUTION:Wine is prepared by using a wine yeast having a killer factor, eg Saccharomyces cerevisiae SAV-301 (FERM-P No6324), which is recovered after being used in fermentation one or more times

Abstract: PURPOSE:Brewing of Japanese SAKE is effected using powdery rice to increase the utilization of the raw material without any adverse effect on the quality of the produced SAKE. CONSTITUTION:In the customary brewing of Japanese SAKE, rice is crushed into a powder of higher 16 mesh, preferably higher than 32 mesh, particularly higher than 48 mesh in particle sizes, when the rice is raw or when or before it is converted into its alpha-form and the crushed rice is used as a raw material. The water amount is increased at least 3 times as much as conventiolnal, when the first, middle and/or end mushes are added during the fermentation. More preferably, crushed rice is used to prepare powdery KOJI.

Abstract: PURPOSE:To obtain malt whisky having high content of higher alcohols, by using a heat-resistant protease agent in combination with conventional agent in the saccharification of malt to increase the amino acid content of the wort, and carrying out the fermentation using the yeast in high concentration. CONSTITUTION:The amino acid content of wort is increased by using a heat- resistant protease agent in combination with conventional agent in the saccharification of malt. The amount of the inoculated yeast is increased to >= about 10 times that of the conventional process for the brewing of whisky, and the fermentation is carried out in the presence of the yeasts in high concentration. The conversion of the amino acids to higher alcohols can be improved, and the content of the higher alcohols in the fermented product is increased. The malt whisky having high content of higher alcohols such as amyl alcohol can be obtained by this process.

Abstract: A method for the quality improvement of low-quality rice for sake brewing is disclosed wherein a low-quality rice such as low-grade rice, undermilled rice or old rice is heated at a pressure of 3.0 kg/cm2 or above and a temperature of 185° C. or above for one minute or less, preferably 2 to 10 seconds, and quickly discharged into an atmosphere of ambient pressure to obtain a puffed rice utilized as a starting material for sake brewing.