Kombucha-based alcoholic beverage brewing system and method

Abstract

A system for producing kombucha-based alcoholic beverage includes a brew vessel for steeping tea to form a tea liquor, a primary fermentation vessel configured for anaerobic fermentation of a tea liquor into an alcoholic brew, a secondary fermentation vessel configured for further anaerobic fermentation of the alcoholic brew to an alcohol by volume (ABV) of at least 7%, an aerobic fermenter for fermenting tea liquor when mixed with sugar and inoculated with a symbiotic culture of bacteria and yeast (“SCOBY”) to form a fermented tea liquor, and a mixing tank dimensioned and configured to mix the alcoholic brew and the fermented tea liquor in desired ratios to produce a fermented alcoholic beverage having an ABV of approximately 3% to 7%. A method for producing kombucha-based alcoholic beverage is also disclosed.

Description

BACKGROUND OF INVENTIONField of Invention[0001]This application relates, in general, to systems for producing a fermented beverage and more particularly to systems for brewing kombucha-based alcoholic beverages, and to methods for their use.Description of Related Art[0002]Beer is believed to be the world's oldest and most widely consumed alcoholic beverage. Generally, beer is produced by the fermentation of starches derived from grains and flavored with hops. The strength of beer varies by local practice or beer style, however, the lagers that most consumers are familiar with fall in the range of 4-5% alcohol by volume (ABV).[0003]Kombucha is a traditional Chinese beverage that has become more popular in recent years because kombucha is full of health-promoting probiotics, vitamins, minerals, antioxidants, enzymes, organic acids, electrolytes, and the like. Generally, kombucha is a fermented beverage of lightly effervescent sweetened black or green tea. Due to the fermenting process...

AI Technical Summary

Benefits of technology

[0007]One aspect of the present invention is directed to a system for brewing a fermented alcoholic beverage including a brew vessel for steeping tea in a quantity of hot water to form a tea liquor, a primary fermentation vessel for receiving the tea liquor and one or more yeasts and one or more fermentables, the primary fermentation vessel configured for anaerobic fermentation of the tea liquor into an alcoholic brew such that carbon dioxide released during primary fermentation escapes from the primary fermentation vessel and air is prevented from entering the primary fermentation vessel, a secondary fermentation vessel for receiving the alcoholic brew from the primary fermentation vessel, the secondary fermentation vessel configured for further anaerobic fermentation of the alcoholic brew to an alcohol by volume (ABV) of at least 7% such that carbon dioxide released during further anaerobic fermentation to escapes from the secondary fermentation vessel and air is prevented from entering the secondary fermentation vessel, an aerobic fermenter for fermenting the tea liquor when mixed with sugar and inoculated with a symbiotic culture of bacteria and yeast (“SCOBY”) to form a fermented tea liquor, and a mixing tank configured for mixing the alcoholic brew having an ABV of at least 7% with a second batch of fermented tea liquor, the mixing tank dimensioned and configured to mix the alcoholic brew and the second batch of fermented tea liquor in desired ratios to produce a fermented alcoholic beverage having an ABV of approximately 3% to 7%.

[0009]The aerobic fermenter may include a fermentation filter prevent outside contamination to the tea liquor / sugar mixture.

[0012]The primary fermentation vessel may include a first fermentation lock to allow carbon dioxide released during primary fermentation to escape from the primary fermentation vessel while preventing air from entering the primary fermentation vessel.

[0013]The secondary fermentation vessel may include a second fermentation lock to allow carbon dioxide released during further anaerobic fermentation to escape from the secondary fermentation vessel while preventing air from entering the secondary fermentation vessel.

Problems solved by technology

Controversy has arisen because the U.S. Alcohol and Tobacco Tax and Trade Bureau (TTB) has recently begun enforcing TTB regulations on any kombucha that is at or above 0.5% ABV, and requiring such kombucha to be comply with alcoholic beverage regulations.

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