Abstract: Studies with aflatoxin B1, ochratoxin A, zearalenone, deoxynivalenol, and fumonisins B1 and B2 added at various stages of the brewing process show that these mycotoxins (or metabolites) may be transmitted from contaminated grains into beer. Citrinin does not survive the mashing step. Mycotoxins in beer could originate from the malted grain or from adjuncts. Although high incidences and concentrations of aflatoxins and zearalenone have been found in local beers brewed in Africa, aflatoxins have not been detected in European beers. Zearalenone and alpha- or beta-zearalenol (the metabolite likely to occur) have not been found in Canadian and European beers, except for one sample analyzed by thin-layer chromatography only. Ochratoxin A rarely has been detected at > 1 ng/mL in beer; liquid chromatographic methods with a 0.05-0.1 ng/mL detection limit, however, have shown moderately high incidences of trace levels. Deoxynivalenol, which survives the brewing process, has been found with high incidence in Canadian and European beers, with concentration of > 200 ng/mL reported in several German beers. Fumonisins B1 and B2 occur to a limited extent in beer.

Abstract: Ancient Egyptian methods of baking and brewing are investigated by optical and scanning electron microscopy of desiccated bread loaves and beer remains. The results suggest that current conceptions about ancient Egyptian bread and beer making should be modified. Bread was made not only with flour from raw grain, but sometimes also with malt and with yeast. Brewing blended cooked and uncooked malt with water; the mixture was strained free of husk before inoculation with yeast.

Abstract: A beverage brewing method for producing a brewed beverage having a serving temperature within a predetermined serving temperature range. A beverage brewing appliance includes a brewing apparatus for infusing a beverage brewing substance retained therein to extract a brewed beverage therefrom. The appliance also includes a first water source having a water heater coupled thereto for providing and delivering brewing water to the brewing apparatus within a predetermined range of brewing temperatures to produce a desired brewed beverage. The brewing appliance also includes a second water source for providing and delivering temperature reduction water to the brewed beverage within a temperature range which, when mixed with the brewed beverage results in a final beverage dispensed from the brewing apparatus within a predetermined serving temperature ranges. The second water source is coupled with a temperature manipulating structure to deliver a desired quantity of temperature reduction water which will result in the beverage being dispensed within the predetermined range of serving temperature.

Abstract: Sulfite is widely used as an antioxidant in food production. In beer brewing, sulfite has the additional role of stabilizing the flavor by forming adducts with aldehydes. Inadequate amounts of sulfite are sometimes produced by brewer's yeasts, so means of controlling the sulfite production are desired. In Saccharomyces yeasts, MET10 encodes a subunit of sulfite reductase. Partial or full elimination of MET10 gene activity in a brewer's yeast resulted in increased sulfite accumulation. Beer produced with such yeasts was quite satisfactory and showed increased flavor stability.

Abstract: Enzymic breakdown of endosperm proteins of sorghum was more effective at 20°C than at 25°C and 30°C, as regards total protein solubilization, α-amino nitrogen and peptide production. Although the embryos (axes and scutella), of the three temperature treatments contained similar quantities of protein, it appeared that less proteins, in terms of amino acids and peptides, were transferred to the roots during malting at 30°C than at 25°C and 20°C. During mashing, higher levels of peptides but lower levels of α-amino nitrogen and total soluble nitrogen were released in an infusion mash at 65°C than in a decantation mash where enzymically active wort was decanted and used to mash gelatinized sorghum starch at 65°C. Although more of the maltose-producing enzyme—β—amylase was found in sorghum malts made at 25°C and 30°C than at 20°C, it would seem that, for sorghum, malting temperature of 20°C to 25°C were optimal as regards protein breakdown during malting. The protein breakdown produced when sorghum is malted at 20°C is comparable to that found in barley malt and should support similar levels of adjuncts and yeast growth during brewing.

Abstract: Most brewing strains of Saccharomyces cerevisiae flocculate following growth in beer wort. However, many do not flocculate in laboratory culture media, because their initial pH and buffering capacity do not correspond to the pH range within which these yeasts flocculate. Many, though not all, NewFlo phenotype brewing yeasts flocculate within a narrow pH range only; this is indicative of the existence of more than one NewFlo flocculation phenotype. Such strains may be flocculated by small alterations of pH to within the flocculation range. Induction of flocculation by pH change may be used to separate cells from media at any stage during fermentation.

Abstract: A biocatalyst was prepared by immobilization of Saccharomyces cerevisiae strain AXAZ-1 on delignified cellulosic (D.C.) material and studied in the fermentation of wort for batch and continuous brewing. The immobilized yeast gave an important operational stability without decrease of its activity, even at low temperatures (0−5 °C), compared with free cells. Batch fermentations at various temperatures were faster than those of free cells and those usual in commercial brewing. A traditional bottom fermentation takes 8−10 days. Specifically, at 0 °C, the fermentation rate was 4−5 times higher than that of free cells. Diacetyl and polyphenol contents as well as bitterness and pH were lower than those when free cells were used for fermentations; at 0 °C, polyphenol content was ∼30% and bitterness 50% of the values noted when free cells were used for fermentations. The alcohol concentration at 0 °C was ∼20% higher than that of free cells. The continuous system was operated continuously for 3 months with relativ...

Abstract: On completion of a brewery fermentation, the yeast crop is removed from green beer, stored, and repitched. The effect of serial repitching on yeast inoculum condition and its subsequent fermentatio...

Abstract: A method and system for brewing a desired volume of coffee at a selected brew time, in which a volume of water corresponding to the desired volume of coffee is heated and directed into contact with coffee grounds (400) in a brewing chamber (312) Contact between at least a portion of the heated water and the coffee grounds is maintained for approximately the selected brew time to form brewed coffee The brewing time, however, is substantially independent of the desired volume of coffee to be brewed and is controlled by ontrol of the rate at which heated liquid flows into or out of the brewing chamber At the expiration of the brewing time, brewed coffee is released through an opening (376) in the brewing chamber and into an underlying receptacle (16)

Abstract: N. B. OMAR, M. L. MERROUN, M. T. GONZALEZ-MUNOZ AND J. M. ARIAS. 1996. Yeast cells are capable of carrying out biosorption with various heavy metals. The biomass deriving from Saccharomyces cerevisiae coming from brewing industries is a by-product that is possible to be used in the purification of water contaminated with these ions. In this paper we show that yeast biomass from one of the city's breweries can adsorb uranium efficiently, up to 2.4mmol of this metal per gram of dry biomass. It can also be seen that the temperature (between 10° and 37°C) has no effect on the biosorption, while pH does have an influence, 4.5 being the best value. When the concentrations of uranium range between 0.1 and 0.5 mol 1-1 the yeast dry biomass is capable of adsorbing between 84% and 98% of this metal in solution.

Abstract: Summary The use of immobilized yeast cell systems in industry has been extensively reported in the literature. The brewing industry is closely examining immobilization technology and evaluating its merits as related to their particular applications. Industrial scale systems utilizing immobilized yeast cells have been used for the production of low alcohol beers and for maturation or secondary fermentation of “young” beer. Research in primary fermentation of beer continues and several groups have developed laboratory scale systems. Labatt Breweries of Canada, in cooperation with researchers from the Department of Chemical and Biochemical Engineering at the University of Western Ontario, have conducted preliminary experiments using kappa-carrageenan immobilized yeast cells. A 50 L gas lift draft tube bioreactor was utilized for the continuous primary fermentation of beer with a minimum residence time of 20 hours. A beer product with an acceptable flavour profile was produced.

Abstract: The absorption and excretion of various metal ions by a brewing yeast strain are continuous processes throughout fermentation. The K+ ion is loosely bound to the cell as evidenced by its occurrence...

Abstract: There is provided a system for brewing beer particularly suited for a brew pub setting. The invention utilizes a cooker to heat water and a pre-blend syrup of ingredients. Once the beer mixture is boiled for a sufficient length of time in the cooker, the mixture is transferred to a brewing vessel. A spiral spray nozzle is used to add water to the brewing vessel in a conical spray pattern which causes the water to be oxygenated once it passes through the spiral spray end of the nozzle. Yeast is added to the brew mixture and oxygenated water in the brewing vessel. The beer mixture is permitted to ferment in the brewing vessel for a sufficient length of time. The fermented beer mixture is transferred to a plurality of kegs, each of which contains a mixture of sugar and gelatin. The sugar and gelatin allow the beer mixture and age and clarify. Once the beer mixture has aged a sufficient time, the beer mixture is dispensed from the kegs. The system of the invention includes a keg cleaning device for simultaneously depressurizing the keg while hooking up the device to the keg.

Abstract: The substitution of sorghum for barley malt is a successful indigenous technology capability (ITC) development in the brewing industry in Nigeria. However, this ITC was accompanied by milling, mashing, and lautering problems. The milling problem was solved by adapting the existing barley malt cleaner to sorghum grain at no cost. The use of external enzymes and installation of a mash filter eliminated the mashing and lautering problems. However, the use of malted sorghum, with a simple modification of the existing line without the addition of external enzymes, could solve these problems at reduced cost. A brewery wishing to adopt this process should have a malting plant to guarantee the quality and steady supply of malt. Such a malting plant of 6000 tonnes annual capacity and operating at full capacity could generate additional internal rate of return (IRR) of 32.5%, which is greater than the existing bank interest rate (13%). The policy which emphasized the use of local raw material is very effec...

Abstract: The health-care milk wine with 14-16% (V/V) of alcohol degree is made up of glutinous rice, carambola, white sugar and perfume through extruding carambola to obtain juice, addition of distiller's yeast, fermentation, mixing cooked glutinous rice and carambola dregs with distiller's yeast, fermentation, extruding to obtain juice, and mixing the obtained juices with white sugar and perfume, and features that its yeast is made of Chinese-medicinal materials and it contains rich nutrients including protein, fat and saccharide, so combining nutrition with medical effect.

Abstract: Erin S.c. O·Connor-Cox. Chief Fcnnenlalion Scienlisl. Ph.D .. Soulh African Breweries Cenlral OFfice Technical. Brewing Researeh & Developmenl Depl.. P.O. Box 782178. SandlOn 2146. Soulh Africa Elilabclh J. Lodolo. Senior Research Scienlisl. SOUlh African Breweries. P.O. Box 782178. Sandlon 2146. Soulh Africa Gary J. Sleyn. Projecl Brewer. Soulh African Breweries. Chamdor Brewery. Brewing Depanmenl. P.O. Box 1791. Krugersdorp 1740. Soulh Africa Barry C. Axcell. Chief African Breweries. Manager: Brewing Rescarch & Developmenl Depanlllenl. Ph.D .. Soulh African Breweries. P.O. Box 782178. Sandlon 2146. Soulh Africa

Abstract: of EP0773285The present invention is directed to a method for stabilizing the flavor of a fermented malt beverage, most particularly a beer, by the addition of an oxoaldehyde reductase enzyme, the fermented malt beverage prepared by such a method, and to the use during the brewing process of oxoaldehyde reductase enzymes from naturally occuring sources, including those produced by yeasts, to stabilize the flavor of the resulting beer product and to produce a beer having a stable flavor. The invention also relates to microorganisms, particularly yeasts, which have been specifically modified, selected, or genetically engineered to express or secrete an oxoaldehyde reductase enzyme which may be used during the brewing process to stabilize the flavor of the resulting beer product and to produce a beer having a stable flavor. The present invention also provides extracts from a naturally occuring source (e.g., yeast), or a modified yeast or extract thereof, which will provide a sufficient amount of the necessary enzymes to block, inhibit or reduce the Maillard reaction intermediates (e.g., 3-deoxyglucosone), which result in the formation of the stale flavor in fermented malt beverages. In addition, the present invention provides fermented malt beverages having enhanced flavor stability produced by these methods.

Abstract: The method for brewing beer with alcohol content less than 1.8%, pH value 5-6 and reflectivity over 1.5 from soybean protein liquid includes such steps as adding sugar, boiling, adding hop, filtering cooling, inoculating yeast, prefermenting at 13-25 deg.C for at least 4 days, postfermenting at -1-4 deg.C for at least 4 days, filtering at constant pressure, pouring and sterilizing.

Abstract: The present invention relates to a brewing method of special beer without four carcinogenic substances of dimethyl nitrosamine, diethyl nitrosamine, nitrosomethylbenzylamine and aflatoxin B1. Said method uses the purified malt and auxiliary material in which the above-mentioned four carcinogenic substances are radically removed to make wort or adds edible enzyme and raw juices of plant, fruit and Chinese medicinal material containing anticancer subtances to make wort, and makes them into the invented beer (including dry beer, alcohol-free beer, health-care beer and fruit-taste beer) through such processes of fermentation and brewing.

Abstract: Amylolytic brewing yeast can be used for the production of low carbohydrate beer and for maximizing fermentation efficiency. In this paper we describe the characterisation of amylolytic brewing yeast in which the STA2 (DEX1) gene, which codes for an extracellular glucoamylase, was cloned under two different promoters; PGK (phosphoglycerate kinase) and GPD1 (sn-glycerol -3-phosphate dehydrogenase) present on episomal plasmids. Both amylolytic strains were shown to ferment and degrade wort as efficiently as the control strain supplemented with an exogenous commercial glucoamylase, despite reduced intracellular glycogen levels (30% of wild-type). However, the nature of the promoter on the expression plasmid was shown to influence both the growth rate of the amylolytic strains and the stability of the plasmids during non-selective growth. One of the strains containing plasmid pDVX4 (GPD promoter) was found to show high levels of stability when tested in ten successive pilot scale (8Hlitre) fermentations.

Abstract: A widely cultivated cocoyam variety,Xanthosoma sagittifollium, was assessed for its suitability for lager beer production, using maltedSorghum vulgare (white variety) for saccharification of the substrate. The three-mash decoction method was used. Results showed that the cocoyam was superior to barley and sorghum as a substrate because of its potentially higher carbohydrate content (71–78%) compared to barley (65%) and sorghum (70–73%). The percentage wort extract was 13.3–14.5° plato compared to 7–12 for barley and 13° for the tuber crop, cassava. The kiln driedXanthosoma sagittifollium gave a dark bager beer with good aroma (68%) and very good flavour (73%) when compared with a commercial lager beer (Monarch) as standard (100%). The alcohol content (4.16% w/v) and the specific gravity (1013) were within the range (4.0–6.4%) and (1011–1019), respectively, specified by the Standard Organization of Nigeria. Although the bitterness value 40 EBU, was higher than the typical range 16–30 EBU, the taste panel indicated this was acceptable. The pH was 4.68 compared with the standard 4.36, while the acidity (as % lactic acid) was 0.36 compared to 0.24 for some commercial products.

Abstract: Malt pH, defined as the pH of worts prepared by the Institute of Brewing Methods of Analysis, was examined in commercial malts from a single malting plant over four crop years, 1990 to 1993. Batch to batch variability was found, in addition to a distinct pattern within two of the years, with a gradual decrease in the winter months following commencement of malting of the new crop barley, followed by a subsequent increase in the late summer. Variability in pH and the longer term trend were not related to any measured processing variables or characteristics of the barley used for malting. Possible reasons for the differences in pH were examined and a negative relationship between malt pH and wort lactate content was demonstrated in a selection of malts from two crop years. A method is proposed for extraction and purification of lactate directly from malt and using this method it was shown that lactate in wort derives mainly from malt with only small amounts being produced during mashing.

Abstract: A single chamber brewing device for brewing beverage has a single brewing chamber for receiving water and a brewing material such as tea, a thermally controlled heating element, and a thermally responsive valve for releasing brewed beverage from the brewing chamber into a container positionable underneath the brewing chamber. The heating element may be a heating and pumping element which pumps heated water into the brewing chamber to produce a dynamic flow within the brewing chamber to improve the brewing process.

Abstract: The suitability of barley malt as a raw material for brewing is determined by an amalgamation of “indirect” and “direct” contributions to the beer produced. Indirect contributions are considered as those which affect the quality of the brewing process performance whereas direct contributions are considered as those which affect the quality of the product. As a potential indirect contribution of malt to brewing quality evidence is presented that barley malt contains a flocculent which influences mash filterability. As a potential direct contribution of barley malt to beer quality evidence is presented that the mineral silicate found in beer may have a role in moderating dietary aluminium.

Abstract: A process and assembly cool water used in the beer brewing process by means of a chilling assembly. The novelty is that the chilling assembly is a salt pref. LiBr absorption chilling assembly (12) with an evaporator (13), absorber(19), generator (25) and condenser (28), and that the generator (28) is driven by heat which is surplus to the brewing process. The heat is recovered pref. from the steam evaporated from the wort copper (3), and held temporarily in an energy storage unit (8). The process heat is supplied by a central heat energy power supply.

Abstract: Processes of a brewing method are immersing rice, boiling down, cooling, fermentation in jar, fermentation after perfusing unstrained spirit, squeezing and boiling wine, etc. Quick-brewing distiller's yeast cultured with alcohol active dried yeast of above 0.006 percent is used as leaven, and sulfite is added to distiller's yeast. This invention suits specially to producing yellow rice wine in large porcelain jar (500L) with non-glutinous rice wheat leaven. Advantages: used quantity of alcohol active dried yeast is decreased by 90-92 percent, period of fermentation is decreased by 33 percent, and wine yield is increased by 20 percent.

Abstract: PURPOSE: To simply obtain a non-alcohol beer by mixing a treating solution prepared by dissolving beer essence in warm water with water in a thermostatic tank and brewing. CONSTITUTION: A treating solution prepared by dissolving beer essence in warm water and water are put in an excellently sterilized and cleaned thermostatic tank 1 and stirred. Yeast for beer is thrown in the tank while maintaining the tank at 19-24 deg.C by a constant-temperature cold water from a cold water generator 3. The tank is closed with a cover 12 and allowed to stand for 4-5 days, brewed beer is taken out from a removing device 15 to provide the objective apparatus for producing beers. The apparatus is applicable to a refreshing beverage, foamed liquor, etc., besides ordinary beers.

Abstract: A new test for wort cold break performance of malt was developed, based on laboratory mashing and boiling, followed by adding a range of concentrations of copper finings at different wort pH values. The test predicted successfully brewery wort cold break performance, with malts being ranked on the basis of production of wort cold break which required a low concentration of copper finings for precipitation and flocculation. A relationship between wort pH and the concentration of copper finings required to give an acceptable cold break was established with both brewery and laboratory worts. A strong correlation (r = 0.922, p << 0.01) was found between copper finings concentration and the two variables wort pH and the amount of cold break protein. Differences in brewery cold break performance were explained largely by a difference in wort pH, although other as yet unidentified factors appeared to be involved. Cold break performance of malts was affected by both crop year and protein modification, but not total nitrogen or total soluble nitrogen. A brewing trial is described in which wort pH is increased at the end of boiling, leading to significant improvements in both cold break and isinglass finings performance.