Method for rapidly producing alcohol-free, non-alcohol and alcohol-containing beer

Abstract

A method of using yeast under aerobic or anaerobic conditions to rapidly brew a malt beverage having an alcoholic strength of 0.00% to 0.49%. Yeast grows through fermentation (shortest yeast contact time) under aerobic or anaerobic conditions and then is inactivated through boiling. The sweetness, the aldehyde content, the front flavor components, the pH value, the taste, the heat degree and the like of the beverage are controlled, so that a popular beer style is simulated. The beverage may be fortified with alcohol or rapidly fully fermented to produce an alcoholic malt beverage having an alcoholic strength of greater than 0.49%. The beverage may also be fortified with terpenes, cannabidiol (CBD), mushrooms, or Pallet, etc. to alter mental activity or physiological properties. The method can also be used for producing Kangpu tea, hard soda water, wine or spirit in a short time.

Description

Technical Field

[0001] The present disclosure relates to a method for rapidly producing alcohol-free beverages containing 0% alcohol and non-alcoholic beverages containing up to 0.5% alcohol. The present disclosure also teaches the production of alcoholic beverages in a short time by adding alcohol (liquid, powder or other form) or by fermentation. Background Art

[0002] Currently, consumers are generally interested in non-alcoholic beverages, including beer-flavored beverages. These "non-alcoholic" beverages usually contain some residual alcohol, generally less than 0.5% alcohol by volume (ABV).

[0003] Traditionally, alcoholic malt beverages are produced by yeast converting glucose in the malt extract (wort) into ethanol and carbon dioxide gas (CO2), which gives the alcohol content and carbonation. The fermentation process begins when the cooled wort is transferred to a fermentation vessel and yeast is added. This process takes place in an oxygen-free environment and takes two to six weeks to produce the final product.

[0004] Some non-alcoholic beverages currently available are produced by arresting the fermentation process, which reduces the amount of alcohol produced while retaining the beer flavor produced during the fermentation process. This is generally referred to as arrested fermentation.

[0005] Other non-alcoholic beverages are produced by removing the alcohol from the final product or eliminating the fermentation step entirely. Beer flavor can be provided in other ways.

[0006] The present invention discloses a method for producing non-alcoholic or non-alcoholic beverages, which comprises mixing pre-made or brewed malt extract (wort) with yeast in an aerobic or anaerobic environment with or without maltodextrin or other dextrin compounds (auxiliary materials) and with or without hops, flavor active substances (such as spices), psychoactive substances and / or physiologically active substances, and then heating to eliminate or control residual alcohol and flavor by evaporation. Also disclosed is a method for producing an alcoholic beverage, which comprises mixing pre-made or brewed malt (wort) with yeast in an aerobic or anaerobic environment with or without maltodextrin or other dextrin compounds (auxiliary materials) and with or without hops, flavor active substances (such as spices), psychoactive substances and / or physiologically active substances, and then heating to control flavor and alcohol content. BRIEF DESCRIPTION OF THE DRAWINGS

[0007] Figure 1The optimal RE:DE target for simulating the thickness characteristics of malt beverages is shown. RE% (real extract% weight / weight) increases in heavier beer types, while DE (dextrose equivalent or sweetness) increases to a lesser extent. The balance between RE and DE is critical to achieving the desired beer flavor.

[0008] Figure 2 A comparison of two methods for producing non-alcoholic (AF), non-alcoholic (NA) and alcoholic malt beverages in a rapid time is shown.

[0009] Figure 3 A comparison of three methods for producing alcoholic malt beverages in a rapid time by a fermentation process is shown.

[0010] Figure 4 It shows how different volatile organic components can be removed by boiling the wort. Unfavorable volatile organic aromas are removed, while favorable volatile organic aromas are retained.

[0011] Figure 5 A diagram showing the traditional brewing method, which takes two to six weeks and produces a fully fermented malt beverage.

[0012] Figure 6 Diagram showing a one to two day "quick" brewing method for non-alcoholic, non-alcoholic or alcoholic malt beverages. Summary of the invention

[0013] Traditionally, the flavor of many malty beer-type beverages is derived from alcoholic fermentation of brewing materials by the introduction of yeast. A method for producing a zero-fermented, partially fermented, or fully fermented malt beverage is provided, wherein the flavor components are provided by malt and yeast (with or without hops, flavor active substances (such as spices), psychoactive substances, physiologically active substances and / or other flavor components), thereby obtaining a beverage with an ABV of 0.0%, less than 0.5%, or higher as measured by an Anton-Paar instrument or other industry standards known to those skilled in the art.

[0014] In one embodiment, a method for producing a zero-fermentation or partially fermented alcohol-free or non-alcoholic malt beverage (made with a minimum yeast contact time) comprises the following steps: constructing a base (composed of malt extract and water) and adding yeast (with or without maltodextrin or other dextrin compounds (adjuvants)), and with or without hops, flavor active substances (e.g., spices), psychoactive substances and / or physiologically active substances, under aerobic or anaerobic conditions. The growth of yeast produces compounds (e.g., esters) associated with the desired flavor of beer, while metabolizing and / or removing aldehyde compounds. The acidity of the mixture is controlled by adding food-grade acid. The "mouth feel" of the product is controlled by boiling the malt / yeast / hop mixture (releasing peptides), and finally a small amount of warming agent is added to simulate the physiological effects of alcohol during drinking. An example of a warming agent is an isothiocyanate, which can be added in a synthetic form or by adding a plant containing an isothiocyanate. This embodiment may also include controlling the alcohol and flavor levels by adding powdered or liquid alcohol or by extending the yeast contact time and then boiling, thereby quickly producing an alcoholic malt beverage.

[0015] In one embodiment, a method for producing a zero-fermented or partially fermented alcohol-free or non-alcoholic malt beverage (made with a minimum yeast contact time) by saccharification comprises the following steps: brewing a wort consisting of malt and water (with or without maltodextrin or other dextrin compounds (adjuvants)) mixed with or without hops, flavor active substances (such as spices), psychoactive substances and / or physiologically active substances at ultra-high temperature, followed by cooling and adding yeast under aerobic or anaerobic conditions. The growth of yeast produces compounds associated with beer flavor (such as esters) while metabolizing and / or removing aldehyde compounds. The acidity of the mixture is controlled by adding food-grade acid. The "mouth feel" of the product is controlled by boiling the malt / yeast / hop mixture (releasing peptides), and finally a small amount of warming agent is added to simulate the effect of alcohol. An example of a warming agent is an isothiocyanate, which can be added in a synthetic form or by adding plants containing isothiocyanates. Alternatively, this embodiment can also rapidly produce alcoholic malt beverages by adding powdered or liquid alcohol or by controlling alcohol and flavor levels through ultra-high temperature or conventional temperature mashing and extended yeast contact time and boiling.

[0016] In one embodiment, a method for rapidly producing a fully fermented alcoholic malt beverage.

[0017] In one embodiment, the flavor of the product (beverage) is accomplished by adding hop oils, specialty malts, natural or artificial flavors, or any combination of fruits, herbs, spices, or vegetables to produce the desired flavor of beer or other new products. In addition, other compounds may be added, including terpenes, cannabidiol (CBD), mushrooms, peyote, and other compounds that provide both flavor and potential physiological or mental alterations.

[0018] In one embodiment, the method produces a 0.00% ABV product, which may be more desirable than a 0 to 0.5% ABV product. Different alcohol levels may also be achieved in the final product depending on the total contact time between the fermentable material and the yeast and the length of time the mixture is kept at or above the boiling point of ethanol (78.4°C). This may help evaporate unwanted alcohol. A certain amount of alcohol may also be added after the 0.0% to 0.5% ABV product is produced.

[0019] In one embodiment, yeast addition occurs on the "hot" side of the winery rather than the "cold" side, i.e., at about room temperature in the winery rather than in a cooler sterile fermentation cellar. Yeast types can include traditional brewer's yeast (e.g., Saccharomyces cerevisiae and Saccharomyces suvarum), but can also include other types of yeast, such as baker's yeast, wine yeast, champagne yeast, distilling yeast, and any other type of domesticated, wild or industrial yeast and combinations thereof. Other microorganisms that cannot ferment sugars can also be used, and they can include S. ludwigii, Pichia kluyveri, Zygosaccharomyces rouxii, and Torula delbrueckii, any genetically modified organisms (GMOs), and combinations thereof.

[0020] In one embodiment, the method produces beer that can be produced in 95% less time than conventional brewing methods.

[0021] In one embodiment, the beer produced by the method is produced within a time frame selected from 7 days, 6 days, 5 days, 4 days, 3 days, 2 days, 1 day, 12 hours, 8 hours, 6 hours and less than 4 hours.

[0022] In one embodiment, the method produces beer in a space that is reduced by up to 25% compared to conventional brewing methods.

[0023] In one embodiment, the method produces beer at a cost up to 20% lower than traditional brewing methods.

[0024] In one embodiment, non-alcoholic, non-alcoholic, or alcoholic wines can be produced. In one embodiment, non-alcoholic, non-alcoholic, or alcoholic wines can be produced and CBD can be added.

[0025] In one embodiment, additives selected from zinc, oxygen, fatty acids, temperature, yeast concentration, and / or other ingredients or factors, and combinations thereof, may be varied to control the final flavor profile of the finished malt beverage (non-alcoholic, non-alcoholic, or alcoholic).

[0026] Also taught in the process are genetically modified or traditionally modified yeast or other microorganisms that possess genes and properties from other organisms.

[0027] The addition of yeast is done under sterile or non-sterile conditions, as the yeast is added in relatively large quantities and thus outcompetes other microorganisms that may be present. The mixture is sterilized by boiling.

[0028] Yeast is used to reduce the flavor of aldehydes (contributors to bad "wort" flavors) under adequate ventilation and temperature, rather than in the cold, sterile, anaerobic conditions typically performed in a fermentation cellar. In one embodiment, yeast or a mixture of yeast and other microorganisms is used to modify the flavor, aroma, mouthfeel or texture of a beverage product. The flavor compounds produced by yeast include esters and terpenes, such as isoamyl acetate, phenylethyl acetate, amyl acetate and citronellol, which all have boiling points above 100°C and therefore do not boil (evaporate) during typical brewing and boiling processes. These esters and flavor compounds are retained in the final product to provide a beer-like flavor and aroma. In addition, when the yeast is boiled, the single-cell microorganism ruptures, releasing amino acids and small proteins that provide a good mouthfeel, texture and thickness, similar to traditional fermented beers containing alcohol.

[0029] The "mouthfeel" (texture or fullness) was also manipulated by including additional protein peptides to simulate the authentic taste of alcoholic beer.

[0030] The boiling process kills the yeast, which allows any type of yeast or microorganism to be used. In contrast, typical breweries are often opposed to bringing foreign or wild yeast into their brewing facilities due to concerns about cross contamination with the primary yeast strains they may be using. In one embodiment, this process eliminates the threat of yeast strain contaminants to the brewing process.

[0031] Thickness and sweetness can be adjusted to simulate the thickness and sweetness of any beer style.

[0032] In one embodiment, the entire process is so rapid that a finished product can be produced in as little as one day, compared to the two to six weeks required to produce a traditional alcoholic, non-alcoholic or non-alcoholic malt beverage.

[0033] Alcohol can also be added to the finished product, allowing for the rapid production of traditional alcoholic products.

[0034] In one embodiment, the physiological warming effect after drinking alcohol is simulated by using a small amount of allyl isothiocyanate, which is introduced by adding cruciferous plants (such as horseradish) to the brewing mixture. In one embodiment, the physiological warming effect is produced by other natural and artificial means, including but not limited to the addition of natural or synthetic gingerols, shogaols, shogaols or zingerones from members of the Zingiberaceae family (such as ginger or pepper) and combinations thereof.

[0035] definition

[0036] As used herein, the term "body" refers to the fullness of a beverage's flavor. Descriptions range from thin or featureless to satisfying or rich.

[0037] As used herein, the phrase "ultra-high" refers to a saccharification temperature between 75 and 100°C. In one embodiment, the saccharification temperature ranges from 75 to 85°C. In one embodiment, the saccharification temperature ranges from 80 to 100°C. In one embodiment, the saccharification temperature ranges from 76 to 86°C. In one embodiment, ultra-high temperature refers to 80°C. The saccharification temperature refers to the temperature required to optimize the enzyme activity inherent in the mash and / or malt.

[0038] The phrase "aldehyde content" as used herein refers to the amount of aldehydes present in the final product. The aldehyde content is reduced below the sensory threshold. This is a well-known term in the art.

[0039] As used herein, the phrases "yeast exposure" and "yeast contact time" refer to allowing the yeast cells to metabolize the organic substrate.

[0040] As used herein, the term "mouthfeel" refers to the textural attributes of a beverage, ie, the tactile sensation produced in the mouth.

[0041] As used herein, the phrase "simulated alcohol warming" refers to the use of various compounds to simulate the effects of alcoholic beverages on the body's thermal receptors.

[0042] As used herein, the phrase "hop oil" refers to the essential oil extracted from hops or hop pellets.

[0043] As used herein, the phrase "hop solution" refers to a liquid extract or dry hop powder or dry hop pellets or natural hops.

[0044] As used herein, the phrase "added alcohol" means that alcohol, powdered alcohol, or high alcohol content liquid is added to the final product to produce an alcoholic or low alcohol beverage. In addition, alcohol can be added by controlling yeast exposure (the amount of time the yeast produces flavor and alcohol); longer exposure times produce more flavor and less alcohol. This is balanced with boiling time to minimize evaporation and loss of alcohol.

[0045] As used herein, the phrase "% real extract" (%RE) is a measure of the specific gravity of a beverage, where specific gravity refers to the amount of solids (including fermentable sugars) present in a mixture. RE is expressed as a weight / weight ratio, where w / w represents the content of dissolved solids in the beverage.

[0046] As used herein, the phrase "dextrose equivalent" (DE) refers to the percentage of monosaccharides and disaccharides present in a mixture, and is related to relative sweetness.

[0047] As used herein, the phrase "partial fermentation" refers to a mixture produced by aerobic respiration or minimal fermentative growth of yeast.

[0048] As used herein, the phrase "0% alcohol" means 0% alcohol, in one embodiment 0.0% alcohol, in one embodiment 0.00% alcohol, all of which are referred to as alcohol-free (AF), as defined by the Alcohol and Tobacco Tax and Trade Bureau (TTB) or other government agencies, in which alcohol cannot be detected. In one embodiment, 0.01% to less than 0.5% is considered non-alcoholic (NA), as defined by the TTB. Alcohol is measured by an Anton-Paar instrument or other industry standard, measuring the alcohol percentage by volume (v / v) percentage. Alternatively, this can be measured by weight by weight (w / w). Alcohol by volume is referred to as ABV.

[0049] As used herein, the term "yeast" refers to a eukaryotic unicellular microorganism classified as a member of the kingdom Fungi.

[0050] As used herein, the term "malt extract" refers to sugars extracted from germinated grains.

[0051] As used herein, the term "mixing" means stirring by shaking or agitating.

[0052] As used herein, the term "aeration" refers to the addition of air by means of mixing or bubbling air or oxygen through the mixture.

[0053] As used herein, the term "maltodextrin" refers to a water-soluble powder or liquid with a neutral taste made from plant starches including but not limited to rice, corn, wheat or tapioca.

[0054] As used herein, the term "mineral supplement" refers to minerals including, but not limited to, salts and electrolytes.

[0055] The term "P degree" as used herein refers to a measure used to quantify the concentration of extract (mainly sugars from malt, but also other soluble substances in wort), expressed as a weight percentage. It is also commonly referred to as Degrees Plato.

[0056] As used herein, the term "seltzer" refers to carbonated water.

[0057] As used herein, the term "dextrin compound" or "adjunct" refers to a non-malt, non-fermentable source of sugars.

[0058] The term "protein" as used herein refers to a natural or synthetic nitrogen-containing organic compound having a macromolecule composed of one or more long chains of amino acids, including whey, plant protein or animal protein.

[0059] As used herein, the term "mashing" refers to mixing ground malt and water and heating the mixture.

[0060] As used herein, the term "base" refers to a mixture of malt extract (dry or liquid) and water.

[0061] As used herein, the term "conventional temperature saccharification" refers to maintaining the saccharification mixture at a temperature in the range of 40 to 75°C.

[0062] The term "until fermentation is complete" as used herein means that the fermentable substances present in the culture medium are zero or negligible at the end of the yeast fermentation cycle; or it may mean that the brewer removes the brewer's yeast at a specific time when the desired fermentation endpoint is reached during the fermentation process, or it may mean that the temperature of the culture medium is raised to kill the brewer's yeast when the desired fermentation endpoint is reached.

[0063] As used herein, the term "hold time" is defined as the total time (in seconds, minutes, hours or days) allowed to complete a desired action or reaction.

[0064] As used herein, the term "maintenance temperature" is defined as the temperature (in degrees Fahrenheit or Celsius) at which a culture medium is maintained in order for a desired action or reaction to occur. DETAILED DESCRIPTION

[0065] In one embodiment, a method for producing a beer-like malt non-alcoholic or non-alcoholic beverage (containing 0.0% alcohol to 0.5% alcohol) comprises the following steps: constructing a malt base (malt extract plus water) containing or not containing hops, flavor active substances (such as spices), psychoactive substances and / or physiologically active substances; zero fermentation to partial fermentation by yeast (with the shortest contact time), and controlling the thickness and sweetness of the malt base by blending malt extract, maltodextrin or other dextrin compounds. Step 1 includes blending a mixture of malt extract (dry or liquid) containing or not containing auxiliary materials, hops, flavor active substances (such as spices), psychoactive substances and / or physiologically active substances with water and yeast. It is kept (stirred or not) and aerated (if necessary) for 4 hours. In one embodiment, it is kept for 0 to 5 hours. In one embodiment, it is kept for 0 to 12 hours. In one embodiment, it is kept for 0 to 24 hours. In one embodiment, it is kept for 0 to 1 week. In one embodiment, it is kept at 30°C for 0 hours to 2 weeks. In one embodiment, the temperature is 0 to 35°C. In one embodiment, the temperature is 0 to 75°C. Step 2 includes adding maltodextrin or other dextrin compounds (adjuvants) and water to achieve the desired % real extract (RE), and adding lactic acid and hop solution (if necessary) to enhance flavor. The total weight of malt extract plus maltodextrin or other dextrin compounds is calculated based on the % RE of the alcoholic beer to be simulated. Typical beers have a finished product % RE between 0.5-10% w / w, where w / w represents the content of dissolved solids in the beer. For example, 8% w / w RE requires 8 grams of malt extract and maltodextrin to be added to 100 grams of liquid product. The RE of pale beer is 0.5 to 2% w / w. The RE of lager and wheat beer is 3 to 6% w / w. The target RE for non-alcoholic or non-alcoholic wheat beer is 5.4% w / w. The RE of India Pale Ale (IPA) and strong beer is 4 to 8% w / w. The target RE for non-alcoholic or alcohol-free IPAs is 7.5% w / w. By targeting these RE amounts, the desired beer thickness can be reproduced using mixtures of malt extract and maltodextrin or other dextrin compounds and combinations thereof.

[0066] The sweetness of the final product is controlled by the ratio of malt extract (with or without other monosaccharides) to maltodextrin or other dextrin compounds to achieve a specific dextrose equivalent (DE). DE refers to the percentage of monosaccharides and disaccharides present, which is related to relative sweetness. Malt extract has a high level of monosaccharides and a high relative sweetness (i.e., high DE). In contrast, maltodextrin has a low level of monosaccharides and a low relative sweetness (i.e., not sweet). Any ratio of malt extract to maltodextrin can be used. In one embodiment, a light (beer) beverage has a ratio of about 0.5 to 2% w / w RE to about 0.5 to 2% w / w DE. In one embodiment, an IPA style (beer) beverage has a ratio of about 4 to 8% w / w RE to about 3 to 6% w / w DE. In one embodiment, a wheat style (beer) beverage has a ratio of about 3 to 6% w / w RE to about 2 to 4% w / w DE.

[0067] In one embodiment described, RE is controlled using ultra-high saccharification temperatures of 75 to 85°C and up to 100°C during whole grain brewing. In one embodiment, the beer brewing saccharification mixture comprises malted barley and water, with or without adjuncts, hops, flavor active substances (e.g., spices), psychoactive substances, and / or physiologically active substances. In one embodiment, the brewing saccharification mixture comprises malted or unmalted wheat (20-60%), oats (1 to 10%), rice (10 to 60%), corn (10 to 60%), rye (1 to 5%), triticale (5 to 20%), or any other grain, including so-called "ancient" grains such as amaranth, quinoa, sorghum, teff, and spelt. In one embodiment, the addition amount of ancient grains is 1 to 50%. All additives are added as a weight percentage of the total saccharification weight. In one embodiment, starch (adjunct) is added in combination with dextrin compounds (non-fermentable long-chain sugars). During the saccharification process, the saccharification mixture is heated to a temperature above 75°C and then boiled. In one embodiment, the temperature range during the saccharification process is 75 to 100°C. In one embodiment, 80°C is used to produce RE with low fermentability and optimal thickness. In one embodiment, the saccharification mixture is heated for 20 minutes. In one embodiment, the saccharification mixture is heated for 15 to 20 minutes. In one embodiment, the saccharification mixture is heated for 20 to 25 minutes. In one embodiment, the saccharification mixture is heated for 25 to 30 minutes. In one embodiment, the saccharification mixture is heated for 30 to 35 minutes. In one embodiment, the saccharification mixture is heated for 35 to 40 minutes.

[0068] In one embodiment described, RE is controlled in a whole grain brewing process using traditional saccharification temperature and time. In one embodiment, the beer brewing saccharification mixture comprises malted barley and water, with or without adjuncts, hops, flavor active substances (e.g., spices), psychoactive substances and / or physiologically active substances. In one embodiment, the brewing saccharification mixture comprises malted or unmalted wheat (20-60%), oats (1 to 10%), rice (10 to 60%), corn (10 to 60%), rye (1 to 5%), triticale (5 to 20%), or any other grain, including so-called "ancient" grains, such as amaranth, quinoa, sorghum, teff, and spelt. In one embodiment, the addition amount of ancient grains is 1 to 50%. All additives are added in weight percentage of the total saccharification weight. In one embodiment, starch (adjunct) is added in combination with dextrin compounds (non-fermentable long-chain sugars).

[0069] In one embodiment, the method includes reducing aldehydes by yeast exposure. Unfermented beer (also known as "wort") contains a large amount of flavor active compounds, called aldehydes, which, if present in beer, will cause unpleasant flavors. Aldehydes are present in the malt extract part or the malt part (whether or not containing auxiliary materials, hops, flavor active substances (such as spices), psychoactive substances and / or physiologically active substances), but not in the maltodextrin part (whether or not containing hops, flavor active substances (such as spices), psychoactive substances and / or physiologically active substances).

[0070] In one embodiment, wort (prepared with a malt extract base or brewing malt) with or without adjuncts, hops, flavor active substances (e.g., spices), psychoactive substances and / or physiologically active substances in the base is mixed with yeast and water and maintained at room temperature, in one embodiment, in the range of 0-35° C., in one embodiment, in the range of 0 to 75° C., in one embodiment, in the range of 30-65° C., for 0.00 to 5 hours, in one embodiment, from 0 hours to 2 weeks, thereby reducing aldehydes below their flavor threshold.

[0071] In one embodiment, wort (prepared with a malt extract base or a brewing malt base) with or without adjuncts, hops, flavor active substances (e.g., spices), psychoactive substances and / or physiologically active substances or combinations thereof is mixed with yeast and water and maintained at room temperature, in one embodiment, in the range of 0-35° C., in one embodiment, in the range of 0 to 75° C., in one embodiment, in the range of 30 to 65° C., for 3 to 4 hours.

[0072] In one embodiment, wort (prepared with a malt extract base or a brewing malt base) with or without adjuvants, hops, flavor active substances (e.g., spices), psychoactive substances and / or physiologically active substances is mixed with yeast and water and maintained at room temperature, in one embodiment, in the range of 0-35° C., in one embodiment, in the range of 0 to 75° C., in one embodiment, in the range of 30 to 65° C., for 2 to 4 hours.

[0073] In one embodiment, wort (prepared with a malt extract base or a brewing malt base) with or without adjuvants, hops, flavor active substances (e.g., spices), psychoactive substances and / or physiologically active substances and combinations thereof is mixed with yeast and water and maintained at room temperature, in one embodiment, in the range of 0-35° C., in one embodiment, in the range of 0 to 75° C., in one embodiment, in the range of 30 to 65° C., for 0 to 2 hours.

[0074] In one embodiment, wort (prepared with a malt extract base or a brewing malt base) containing or not containing adjuvants, hops, flavor active substances (such as spices), psychoactive substances and / or physiologically active substances and combinations thereof is mixed with yeast and water and maintained at room temperature, in one embodiment, in the range of 0-35°C, in one embodiment, in the range of 0 to 75°C, in one embodiment, in the range of 30 to 65°C, for 4 hours. In one embodiment, maltodextrin or other dextrin compounds are added to brewing yeast and maintained within a certain temperature range, in one embodiment, in the range of 0-35°C, in one embodiment, in the range of 0 to 75°C, in one embodiment, in the range of 30 to 65°C.

[0075] In one embodiment, the temperature ranges from 28 to 35°C. In one embodiment, the temperature ranges from 31 to 32°C.

[0076] In one embodiment, the brewing yeast is selected from the group consisting of Saccharomyces cerevisiae and Saccharomyces vitis vinifera and combinations thereof.

[0077] In one embodiment, the non-brewing yeast strain is used at a temperature in the range of 0 to 35°C. In one embodiment, the non-brewing yeast strain is used at a temperature above 35°C. In one embodiment, the non-brewing yeast strain is used at a temperature up to 75°C. In one embodiment, the yeast strain is maintained in the range of 0 to 35°C, in one embodiment, in the range of 0 to 75°C, in one embodiment, in the range between 30 to 65°C.

[0078] In one embodiment, additional yeast strains include, but are not limited to, baker's yeast, wine yeast, champagne yeast, distillers yeast, and any other type of domesticated, wild or industrial yeast, and combinations thereof. In one embodiment, additional microorganisms that are unable to ferment certain sugars are used, which may include Saccharomyces ruddii, Pichia kluyveri, Zygosaccharomyces rouxii, and Torulosus delbrueckii or genetically modified organisms (GMOs) and combinations thereof.

[0079] In one embodiment, classically or genetically engineered yeast or other microorganisms are used that possess genes and properties of other organisms.

[0080] In one embodiment, other microorganisms are used which serve to reduce negative flavor compounds in the wort mixture.

[0081] In one embodiment, the presence of yeast or other microorganisms leads to the production of positive flavor components, such as esters and higher alcohols (alcohols with more than two carbon atoms), and reduces or eliminates negative flavors. Many of these positive flavor components have a boiling point above 100°C, which is the temperature of boiling in traditional breweries, so they will survive the boiling step and exist in the finished product. These positive flavor components increase the finished beer flavor of the final product. Continuous stirring provides aeration and oxygen, making the yeast active and growing in an anaerobic or aerobic manner, thereby minimizing the production of alcohol during this period. The growth of yeast also produces positive flavor compounds and limits the production of aldehydes. Ventilation can also be achieved by other means, such as bubbling air or oxygen through the mixture. In one embodiment, a solution rich in unsaturated fatty acids (such as unsaturated vegetable oils) is used to provide nutrition for yeast or other microorganisms. Since the mixture will be boiled, sterility is not required; conditions can also include aseptic techniques.

[0082] The mixture is maintained at 20 to 35°C for 1 to 5 hours, and then the malt portion (with or without adjuncts, hops, flavor active substances (e.g., spices), psychoactive substances and / or physiologically active substances) is added together with yeast at an appropriate RE concentration to the above-prepared maltodextrin solution (or other dextrin compound), and the mixture is boiled for 0.1 minute or more to inactivate the yeast, boil (evaporate) and remove any alcohol that may be produced, and sterilize the solution.

[0083] In one embodiment, the boiling time is controlled to produce the desired amount of alcohol, which ranges from 0.00% to less than 0.49% ABV, or 0.5% or more ABV, depending on the desired final alcohol level in the product. In one embodiment, this process is used to make a low alcohol beer product, which is defined by the Alcohol and Tobacco Tax and Trade Bureau (TTB) as having 0.5 to 2.5% ABV. In one embodiment, this allows the brewer to demonstrate, if necessary, that alcohol fermentation can be allowed to occur where alcohol production is necessary in order for the product to be called "beer", or in order for the product to fall under the jurisdiction of one government agency (e.g., the Food and Drug Administration) or another government agency (e.g., the TTB) in terms of required product labeling.

[0084] In one embodiment, the pH of the extract is controlled, using lactic acid or any other food grade acid, such as citric acid, phosphoric acid, or acid preparations using acid-producing bacteria (e.g., Lactobacillus delbrueckii, Lactobacillus brevis, Lactobacillus acidophilus, Lactococcus lactis, Lactobacillus acidobacillus, Pediococcus injuris (formerly known as P. cerevisiae, now classified as P. acidilactici)), acidulated malt, or other acidifying ingredients or materials, to reduce the pH to the pH of the finished beer, in the range of about pH 3.0 to 6.5.

[0085] In one embodiment, "mouthfeel" is controlled by adding protein peptides. Mouthfeel is defined as the textural attribute of beer. This is controlled by boiling the yeast and malt mixture to kill and dissolve the yeast cells, releasing yeast oligopeptides and polypeptides, thereby improving the mouthfeel of the product. Peptides can consist of oligopeptides (2 to 20 amino acids in length) and polypeptides of up to about 50 amino acids. Peptides greater than about 50 amino acids are called proteins and generally cannot survive the boiling step of the brewing process. In one embodiment, peptides are added by natural, chemical, or enzymatic breakdown of larger proteins.

[0086] In one embodiment, a fermented product preparation is added to enrich the final non-alcoholic or non-alcoholic beer product with protein peptides. In one embodiment, these products include soy sauce (fermented wheat or soybeans), which is fermented using molds such as Aspergillus, or existing sugars are decomposed into lactic acid using bacteria such as Lactobacillus. The typical range of use is 0.1 to 50 milliliters per liter or more of fermented products to impart mouthfeel. In one embodiment, the usage amount in non-alcoholic (beer) beverages is 1 to 5mL per liter, and the preferred usage amount is 3mL per liter. In one embodiment, the usage amount in low-alcohol (beer) beverages is 1 to 5mL per liter, and the usage amount is 3mL per liter in one embodiment. In one embodiment, protein peptides from fermented products miso (Miso), Indonesian hot sauce (tauco) and kombucha are added.

[0087] In one embodiment, to simulate the "heat" of alcohol, a small amount of allyl isothiocyanate is added to the mixture. This can be introduced by adding synthetic or isolated allyl isothiocyanate, or by adding a small amount of plant material containing the compound. In one embodiment, plants of the cruciferous family (traditionally known as Cruciferae) are added, including horseradish, mustard seeds, turnips, rutabagas, cabbage, kohlrabi, Brussels sprouts, cauliflower, broccoli, and kale. Foods made from these plants, such as mustard (made from horseradish and mustard seeds), are used. A range of 0.1 to 1000 micrograms per liter or more can be used to induce a thermal reaction similar to the warming of alcohol. In one embodiment, about 100 micrograms per liter are added to provide a mild warming effect similar to alcohol. After boiling, plants or foods can be added to the mashing mixture at any time to achieve the desired degree of warming. Since allyl isothiocyanate has a boiling point of 151°C, it will remain dissolved, and boiling the wort at 100°C will not evaporate it. The short-lived heat of allyl isothiocyanate is different from the searing, long-lasting heat of capsaicin in chili peppers. The heating effect can also be simulated by other natural and artificial means, such as adding gingerols, shogaols, zingerones, or zingerones from members of the ginger family, such as ginger or pepper.

[0088] In one embodiment, to make IPA, appropriate hop oil or extract is added to increase bitterness and other flavors. Hop oil and extract can be highly concentrated, and depending on the original concentration of the oil or extract, as little as 0.01 micrograms per liter or more than 100 mg per liter can be used. In one embodiment, the product uses hop material (e.g., hop pellets) for dry hopping, and the amount used is as little as 0.01 grams per liter to more than 1000 grams per liter. In one embodiment, special malt is added to imitate the desired beer style. These can be added as concentrated extracts or ground malt. The addition amount can be as low as 0.01 grams per liter to more than 1000 grams per liter. Wheat malt can be added to obtain wheat beer flavor. In one embodiment, roasted malt is added to obtain the flavor associated with stout. In one embodiment, caramel malt is added to obtain the flavor associated with amber ale beer, etc. In one embodiment, natural and artificial flavoring agents are added to the finished product to produce other desired beer styles and new products, such as soda or kombucha.

[0089] In one embodiment, ingredients such as herbs, spices, teas, caffeine, proteins, vitamin and mineral supplements, melatonin, juices, terpenes, cannabidiol, mushrooms, psilocybin-containing mushrooms, peyote, ayahuasca, mescaline, and other items that provide flavoring or physiological and mind-altering responses are added to the finished product. In one embodiment, the finished product is carbonated to a desired level and then packaged and pasteurized. In one embodiment, the carbonation ranges from natural levels of about 1.5 vol / vol CO2 to very high levels of over 3.0 vol / vol CO2.

[0090] In one embodiment, the carbonation method can be natural carbonation or forced carbonation. Natural carbonation occurs in a short time allowing yeast to ferment. Forced carbonation can be used to achieve a target level of 2.7, ranging from 1.5 vol / vol to 3.0 vol / vol or higher.

[0091] In one embodiment, the non-alcoholic or non-alcoholic product made by the method is made into an alcoholic product by adding alcohol. This can be achieved by adding any alcoholic product, a fermented high-alcohol product (such as high-alcohol beer or wine), or a powdered alcohol product. The process allows the production of alcoholic beverages in a short period of time (usually less than 12 hours), while the traditional time range is 2 to 6 weeks or more, thereby greatly saving costs, labor and materials. Products made in this way are similar to traditionally manufactured products, such as beer, wine, kombucha, hard soda, etc.

[0092] Implementations may include one or more of the following features.

[0093] Method 1A:The beverage produced contains 0% ABV, 0.01%, 0.02%, 0.03%, 0.04%, 0.45% to 0.49% ABV or 0.5% or higher ABV. Malt extract (with or without adjuvants), water, yeast and / or other adjuvants are mixed and aerated (if necessary). The temperature of the mixture can be controlled so that it does not exceed 35°C. The temperature of the mixture can be controlled within the range of 0 to 35°C. The temperature of the mixture can be controlled so that it does not exceed 75°C. The mixture is kept aerobically or anaerobic for 0 to 4 hours (range 0 to 5 hours, up to 2 weeks), and then maltodextrin or other dextrin compounds (adjuvants), water and / or lactic acid are added (if necessary). Hops, spices, herbs, specialty malts or combinations thereof can also be added. The mixture is heated to boiling and then cooled. The alcohol content is evaluated before heating, or after heating, or before and after heating. The amount of malt extract and maltodextrin or other dextrin compounds (adjuvants) is adjusted to change the thickness and sweetness of the beverage. The aldehyde content and / or positive flavor components of the beverage are controlled by allowing the yeast to ferment from zero to partial fermentation (shortest yeast contact time) and boiling during the production process. The mouthfeel of the beverage is controlled by adding protein peptides. After adding maltodextrin or other dextrin compounds, materials selected from the group that can include allyl isothiocyanate, gingerol, shogaol, zingerone, and zingerone can be added. The flavor of the beverage is changed by adding materials selected from the group that can include hop oil, hop extract, specialty malt, natural flavors, artificial flavors, and combinations thereof. The flavor of the beverage is changed by adding materials selected from the group that can include caffeine, protein, vitamin supplements, mineral supplements, kombucha, herbs, tea, spices, beer, wine, spirits, terpenes, mushrooms, mushrooms containing psilocybin, peyote, ayahuasca, mescaline, and combinations thereof. Additives provide flavor and / or physiological and / or mind-altering responses. Alcohol is added to malt beverages to produce alcoholic beer in a faster time than traditional methods or fermentation.

[0094] Method 1B:The beverage produced contains 0.00% ABV, 0.01%, 0.02%, 0.03%, 0.04%, 0.45% to 0.49% ABV or 0.5% or more ABV. The malt (with or without adjuncts) is mixed with water (with or without hops, flavor active substances (such as spices), psychoactive substances and / or physiologically active substances), heated to at least 75°C (range 70 to 90°C) for at least 20 minutes (range 10 to 30 minutes); then cooled to 30°C (range 0 to 35°C). Yeast (with or without adjuncts, hops, flavor active substances (such as spices), psychoactive substances and / or physiologically active substances) is added; and the mixture is kept aerobically or anaerobic for 4 hours (range 0 to 5 hours, or up to 2 weeks). Adjuncts, water and / or lactic acid may be added (if necessary). Hops, spices, herbs, specialty malts or combinations thereof may be added. The mixture is heated to boiling and then cooled. Before heating, or after heating, or before and after heating, the alcohol content is evaluated. The amount of malt extract and maltodextrin or other dextrin compounds is adjusted to change the thickness and sweetness of the beverage. The aldehyde content and / or positive flavor components of the beverage are controlled by allowing the yeast to undergo zero fermentation to partial fermentation (the shortest yeast contact time) and boiling during the production process. The mouthfeel of the beverage is controlled by adding protein peptides. After adding malt, a material selected from the group that may include allyl isothiocyanate, gingerol, shogaol, zingerone, and zingerone can be added. The flavor of the beverage is changed by adding a material selected from the group that may include hop oil, hop extract, specialty malt, natural flavor, artificial flavor, and a combination thereof. The flavor of the beverage is changed by adding a material selected from the group that may include caffeine, protein, vitamin supplements, mineral supplements, kombucha, herbs, tea, spices, beer, wine, spirits, terpenes, mushrooms, mushrooms containing psilocybin, peyote, ayahuasca, mescaline, and a combination thereof. Additives provide flavor and / or physiological and / or mind-altering responses. Alcohol is added to malt beverages to produce alcoholic beer in a faster time than traditional methods or fermentation.

[0095] Method 2A:The method of producing a beverage containing more than 0.5% ABV. Malt extract (with or without adjuvants), water, yeast and / or other adjuvants are mixed and aerated (if necessary). The temperature of the mixture can be controlled so that it does not exceed 35°C. The temperature of the mixture can be controlled within the range of 0 to 35°C. The temperature of the mixture can be controlled so that it does not exceed 75°C. The temperature is controlled for 12 hours (range 6 to 48 hours) under aerobic or anaerobic conditions, after which maltodextrin or other dextrin compounds (adjuvants), hops, spices, herbs, specialty malts or combinations thereof can be added. Yeast is removed from the mixture, and the mixture is then heated to boiling and then cooled. Alcohol content is assessed before heating, or after heating, or before and after heating. The amount of malt extract and maltodextrin or other dextrin compounds (adjuvants) is adjusted to change the thickness and sweetness of the beverage. The flavor of the beverage is changed by adding materials selected from the group that can include hop oil, hop extract, specialty malt, natural flavors, artificial flavors and combinations thereof. The flavor of the beverage is altered by adding materials selected from the group that may include caffeine, protein, vitamin supplements, mineral supplements, kombucha, herbs, teas, spices, beer, wine, spirits, terpenes, mushrooms, psilocybin-containing mushrooms, peyote, ayahuasca, mescaline, and combinations thereof. The additions provide flavor and / or physiological and / or mind-altering responses. The fermentation time may be adjusted to control the amount of alcohol desired.

[0096] Method 2B:A method in which the beverage produced contains more than 0.5% ABV. Malt (with or without adjuncts) is mixed with water (with or without hops, flavor active substances (such as spices), psychoactive substances and / or physiologically active substances), heated to at least 75°C (range 70 to 90°C) for at least 20 minutes (range 10 to 30 minutes); then cooled to 30°C (range 0 to 35°C). Yeast (with or without adjuncts, hops, flavor active substances (such as spices), psychoactive substances and / or physiologically active substances) is added; and the mixture is kept aerobically or anaerobic for 12 hours (range 6 to 48 hours). Adjuncts, water and / or lactic acid may be added (if necessary). Hops, spices, herbs, specialty malts or combinations thereof may be added. The yeast is removed from the mixture, and the mixture is then heated to boiling and then cooled. The alcohol content is evaluated before heating, or after heating, or before and after heating. The flavor of the beverage is altered by adding materials selected from the group that may include hop oils, hop extracts, specialty malts, natural flavors, artificial flavors, and combinations thereof. The flavor of the beverage is altered by adding materials selected from the group that may include caffeine, protein, vitamin supplements, mineral supplements, kombucha, herbs, teas, spices, beer, wine, spirits, terpenes, mushrooms, psilocybin-containing mushrooms, peyote, ayahuasca, mescaline, and combinations thereof. Additives provide flavor and / or physiological and / or mental altering responses. Fermentation time may be adjusted to control the amount of alcohol desired.

[0097] Method 2C:A method in which the beverage produced contains more than 0.5% ABV. Malt (with or without adjuvants) is mixed with water (with or without hops, flavor active substances (such as spices), psychoactive substances and / or physiologically active substances), heated to a traditional mashing temperature (ranging from 40 to 75°C); then cooled to 30°C (ranging from 0 to 35°C). Yeast (with or without adjuvants, hops, flavor active substances (such as spices), psychoactive substances and / or physiologically active substances) is added; and the mixture is kept aerobically or anaerobic for 12 hours (ranging from 6 to 48 hours). Adjuvants, water and / or lactic acid may be added (if necessary). Hops, spices, herbs, specialty malts or combinations thereof may be added. Yeast is removed from the mixture, and the mixture is then heated to boiling and then cooled. The alcohol content is evaluated before heating, or after heating, or before and after heating. The flavor of the beverage is changed by adding a material selected from the group that may include hop oil, hop extract, specialty malt, natural flavoring agent, artificial flavoring agent and a combination thereof. The flavor of the beverage is altered by adding materials selected from the group that may include caffeine, protein, vitamin supplements, mineral supplements, kombucha, herbs, teas, spices, beer, wine, spirits, terpenes, mushrooms, psilocybin-containing mushrooms, peyote, ayahuasca, mescaline, and combinations thereof. The additions provide flavor and / or physiological and / or mind-altering responses. The fermentation time may be adjusted to control the amount of alcohol desired.

[0098] Table 1 is a summary of the rapid brewing process Examples 1A / 1B. Table 2 is a summary of the rapid brewing process Examples 2A / 2B / 2C.

[0099] Table 1

[0100]

[0101]

[0102] Table 2

[0103]

[0104] Example 1 - Method 1A; AF / NA Belgian Style White Ale (Using Malt Extract)

[0105] (Mixture of malt extract and maltodextrin)

[0106] 0.00% ABV Fast-Produced Non-Alcoholic Belgian-Style White Ale, Barrel

[0107] Element QTY Malt Extract 1-5lbs Maltodextrin 1-5lbs Wheat Extract 1-5lbs oat 0.5-5lbs Lactic acid, 88% 50-100ml Brewing Yeast 15-30gm Hops 50-200gm Orange peel 200-1000gm / bbl Coriander 100-500gm / bbl

[0108] Mix the grains, malt extract and maltodextrin with 40 gallons of water at 30°C

[0109] Add yeast, aerate and mix at 30°C for 4 hours

[0110] Add lactic acid

[0111] Adding hops

[0112] Bring to a boil; boil for 60 minutes

[0113] Add hops, orange peel and coriander

[0114] Clarify by whirlpool or filter (if necessary)

[0115] Transfer to a 4°C tank; should be 5.0 to 6.0°P, pH should be 4.15 to 4.35

[0116] Filtration, Carbonation and Packaging

[0117] Example 2 - Method 1A; Alcoholic Belgian-Style White Ale (by adding alcohol)

[0118] (Mixture of malt extract and maltodextrin)

[0119] Belgian-style white beer, barrel

[0120] Element QTY Malt Extract 1-5lbs Maltodextrin 1-5lbs Wheat Extract 1-5lbs oat 0.5-5lbs Lactic acid, 88% 50-100ml Brewing Yeast 15-30gm Hops 50-200gm Orange peel 200-1000gm / bbl Coriander 100-500gm / bbl

[0121] Mix the grains, malt extract and maltodextrin with 40 gallons of water at 30°C

[0122] Add yeast, aerate and mix at 30°C for 4 hours

[0123] Add lactic acid

[0124] Adding hops

[0125] Bring to a boil; boil for 60 minutes

[0126] Add hops, orange peel and coriander

[0127] Clarify by vortex sedimentation or filter (if necessary)

[0128] Transfer to a 4°C tank; should be 2.0 to 3.0 degrees P, pH should be 4.15 to 4.35

[0129] Add alcohol in liquid or powder form to achieve desired % alcohol.

[0130] Filtration, Carbonation and Packaging

[0131] Example 3 - Method 1B; AF / NA Belgian Style White Ale (by UHT Mashing)

[0132] (UHT saccharification)

[0133] 0.00% ABV Fast-Produced Non-Alcoholic Belgian-Style White Ale, Barrel

[0134]

[0135]

[0136] Mash with 40 gallons of water at 80°C; hold at 80°C for 30 minutes.

[0137] Filter the wort into the brewing kettle and spray the grains with 80℃ water

[0138] Cool to 30°C.

[0139] Add yeast, aerate and mix at 30°C for 4 hours

[0140] Add lactic acid

[0141] Adding hops

[0142] Bring to a boil; boil for 60 minutes

[0143] Add hops, orange peel and coriander

[0144] Clarify by vortex sedimentation or filter (if necessary)

[0145] Transfer to a 4°C tank; should be 5.0 to 6.0°P, pH should be 4.15 to 4.35

[0146] Filtration, Carbonation and Packaging

[0147] Example 4 - Method 1B; Belgian-style white ale (by UHT mashing and alcohol addition)

[0148] (UHT saccharification)

[0149] Belgian-style white beer, barrel

[0150]

[0151]

[0152] Mash with 40 gallons of water at 80°C; hold at 80°C for 30 minutes.

[0153] Filter the wort into the brew kettle and spray the grains with 80°C water

[0154] Cool to 30°C.

[0155] Add yeast, aerate and mix at 30°C for 4 hours

[0156] Add lactic acid

[0157] Adding hops

[0158] Bring to a boil; boil for 60 minutes

[0159] Add hops, orange peel and coriander

[0160] Clarify by vortex sedimentation or filter (if necessary)

[0161] Transfer to tanks at 4°C; should be 2.0 to 3.0P, pH should be 4.15 to 4.35 Add alcohol in liquid or powder form to desired % alcohol Filter, carbonate and package

[0162] Example 5—Method 1A; AF / NAIPA (using malt extract)

[0163] (Mixture of malt extract and maltodextrin)

[0164] 0.00% ABV Fast Non-Alcoholic Production

[0165] IPA beer, barrel

[0166]

[0167]

[0168] Mix malt extract and maltodextrin with 40 gallons of water at 30°C Add yeast, aerate and mix for 4 hours at 30°C

[0169] Add lactic acid

[0170] Adding hops

[0171] Bring to a boil; boil for 60 minutes

[0172] Adding hops

[0173] Clarification by cyclotron sedimentation or filter

[0174] Transfer to a tank at 4°C; should be 6.5 to 7°P, pH should be 4.15 to 4.35 Dry hops

[0175] Filtration, Carbonation and Packaging

[0176] Example 6—Method 1A; Alcoholic IPA (by adding alcohol)

[0177] (Mixture of malt extract and maltodextrin)

[0178] IPA beer, barrel

[0179] Element QTY Malt Extract 2-12lbs Maltodextrin 2-12lbs Lactic acid, 88% 50-100ml Brewing Yeast 15-30gm Hops 100-300gm Dry hops 500-1000gm / bbl

[0180] Mix malt extract and maltodextrin with 40 gallons of water at 30°C Add yeast, aerate and mix for 4 hours at 30°C

[0181] Add lactic acid

[0182] Adding hops

[0183] Bring to a boil; boil for 60 minutes

[0184] Adding hops

[0185] Clarification by cyclotron sedimentation or filter

[0186] Transfer to a 4°C tank; should be 6.5 to 7°P, pH should be 4.15 to 4.35 Add alcohol in liquid or powder form to desired % alcohol

[0187] Dry hops

[0188] Filtration, Carbonation and Packaging

[0189] Example 7—Method 1B; AF / NA IPA (by UHT saccharification)

[0190] (UHT saccharification)

[0191] 0.00% ABV Fast Non-Alcoholic Production

[0192] IPA beer, barrel

[0193] Element QTY malt 25-35lbs Maltodextrin 25-35lbs Lactic acid, 88% 50-100ml Brewing Yeast 15-30gm Hops 100-300gm Dry hops 500-1000gm / bbl

[0194] Mash with 40 gallons of water at 80°C; hold at 80°C for 30 minutes.

[0195] Filter the wort into the brew kettle and spray the grains with 80°C water

[0196] Cool to 30°C.

[0197] Add yeast, aerate and mix at 30°C for 4 hours

[0198] Add lactic acid

[0199] Adding hops

[0200] Bring to a boil; boil for 60 minutes

[0201] Adding hops

[0202] Clarification by cyclotron sedimentation or filter

[0203] Transfer to a tank at 4°C; should be 6.5 to 7°P, pH should be 4.15 to 4.35 Dry hops

[0204] Filtration, Carbonation and Packaging

[0205] Example 8 - Method 1B; Alcoholic IPA (via UHT saccharification and alcohol addition)

[0206] (UHT saccharification)

[0207] IPA beer, barrel

[0208] Element QTY malt 25-35lbs Maltodextrin 25-35lbs Lactic acid, 88% 50-100ml Brewing Yeast 15-30gm Hops 100-300gm Dry hops 500-1000gm / bbl

[0209] Mash with 40 gallons of water at 80°C; hold at 80°C for 30 minutes.

[0210] Filter the wort into the brew kettle and spray the grains with 80°C water

[0211] Cool to 30°C.

[0212] Add yeast, aerate and mix at 30°C for 4 hours

[0213] Add lactic acid

[0214] Adding hops

[0215] Bring to a boil; boil for 60 minutes

[0216] Adding hops

[0217] Clarification by cyclotron sedimentation or filter

[0218] Transfer to a 4°C tank; should be 6.5 to 7°C, pH should be 4.15 to 4.35

[0219] Add alcohol in liquid or powder form to achieve desired % alcohol

[0220] Dry hops

[0221] Filtration, Carbonation and Packaging

[0222] Example 9—Method 2A: Alcoholic Belgian-style white ale (by mixing and fermenting malt extracts) yeast)

[0223] (Mixture of malt extract and maltodextrin)

[0224] Belgian-style white beer, barrel

[0225]

[0226]

[0227] Mix the grains, hops, malt extract and maltodextrin with 40 gallons of water at 30°C.

[0228] Add yeast, aerate and stir at 30℃ for 12 hours until fermentation is complete

[0229] Remove yeast

[0230] Heat to boiling

[0231] Boil until desired level of alcohol and volatile organic aroma is reached

[0232] Add hops, orange peel and coriander during the boil

[0233] Clarify by whirlpool or filter (if necessary)

[0234] Transfer to a 4°C jar; should be 2.0 to 3.0 degrees Celsius, 4.0 to 5.5% ABV

[0235] Filtration, Carbonation and Packaging

[0236] Example 10 - Method 2B; Alcoholic Belgian-Style White Ale (by UHT Mashing and Fermentation)

[0237] (UHT saccharification)

[0238] Belgian-style white beer, barrel

[0239] Element QTY malt 20-30lbs Maltodextrin 20-30lbs wheat 15-25lbs oat 1-10lbs Lactic acid, 88% 50-100ml Brewing Yeast 15-30gm Hops 50-200gm Orange peel 200-1000gm / bbl Coriander 100-500gm / bbl

[0240] Mash with 40 gallons of water at 80°C; hold at 80°C for 30 minutes.

[0241] Filter the wort into the brew kettle and spray the grains with 75°C water

[0242] Cool to 30°C.

[0243] Add yeast, aerate and mix at 30°C for 12 hours until fermentation is complete

[0244] Remove yeast

[0245] Heat to boiling

[0246] Boil until desired level of alcohol and volatile organic aroma is reached

[0247] Add hops, coriander and orange peel during the boil

[0248] Clarify by vortex sedimentation or filter (if necessary)

[0249] Transfer to a jar at 4°C; should be 2.0 to 3.0 degrees Celsius, 4.0 to 5.5% ABV

[0250] Filtration, Carbonation and Packaging

[0251] Example 11 - Method 2C; Alcoholic Belgian-Style White Ale (Traditional Mashing)

[0252] (Traditional saccharification)

[0253] Belgian-style white beer, barrel

[0254] Element QTY malt 20-30lbs Maltodextrin 20-30lbs wheat 15-25lbs oat 1-10lbs Lactic acid, 88% 50-100ml Brewing Yeast 15-30gm Hops 50-200gm Orange peel 200-1000gm / bbl Coriander 100-500gm / bbl

[0255] Mash with 40 gallons of water at 60°C; hold at 60°C for 60 minutes.

[0256] Raise to 75°C; hold at 75°C for 10 minutes.

[0257] Filter the wort into the brew kettle and spray the grains with 75°C water

[0258] Cool to 30°C.

[0259] Add yeast, aerate and mix at 30°C for 12 hours until fermentation is complete

[0260] Remove yeast

[0261] Heat to boiling

[0262] Boil until desired level of alcohol and volatile organic aroma is reached

[0263] Add hops, coriander and orange peel during the boil

[0264] Clarify by vortex sedimentation or filter (if necessary)

[0265] Transfer to a jar at 4°C; should be 2.0 to 3.0 degrees Celsius, 4.0 to 5.5% ABV

[0266] Filtration, Carbonation and Packaging

[0267] Example 12 - Method 2A; Alcoholic IPA (by malt extract mixing and fermentation)

[0268] (Mixture of malt extract and maltodextrin)

[0269] IPA beer, barrel

[0270] Element QTY Malt Extract 4-20lbs Maltodextrin 4-20lbs Lactic acid, 88% 50-100ml Brewing Yeast 15-45gm Hops 100-300gm Dry hops 500-1000gm / bbl

[0271] Mix malt extract and maltodextrin with 40 gallons of water at 30°C

[0272] Add yeast, aerate and mix at 30°C for 12 hours until fermentation is complete

[0273] Heat to boiling

[0274] Boil until desired level of alcohol and volatile organic aroma is reached

[0275] Add hops during the boil

[0276] Clarification by cyclotron sedimentation or filter

[0277] Transfer to a jar at 4°C; should be 3.0 to 4.5 proof, 6 to 7.5% ABV

[0278] Dry hops

[0279] Filtration, Carbonation and Packaging

[0280] Example 13 - Method 2B; Alcoholic IPA (via UHT saccharification / fermentation)

[0281] (UHT saccharification)

[0282] IPA beer, barrel

[0283] Element QTY malt 20-30lbs Corn syrup 10-15lbs Lactic acid, 88% 50-100ml Brewing Yeast 15-30gm Hops 100-300gm Dry hops 500-1000gm / bbl

[0284] Mash malt and corn syrup (dextrin compound) with 40 gallons of water at 80°C; hold at 80°C for 30 minutes. Filter the wort into the brew kettle and spray the grains with 80°C water

[0285] Cool to 30°C.

[0286] Add yeast, aerate and mix at 30°C for 12 hours until fermentation is complete

[0287] Remove yeast

[0288] Heat to boiling

[0289] Boil until desired level of alcohol and volatile organic aroma is reached

[0290] Adding hops

[0291] Clarification by cyclotron sedimentation or filter

[0292] Transfer to a 4°C tank; should be 6.5 to 7°C, pH should be 4.15 to 4.35

[0293] Dry hops

[0294] Filtration, Carbonation and Packaging

[0295] Example 14 - Method 2C; Alcoholic IPA (via traditional saccharification / fermentation)

[0296] (Traditional saccharification)

[0297] IPA beer, barrel

[0298] Element QTY malt 20-30lbs Corn syrup 10-15lbs Lactic acid, 88% 50-100ml Brewing Yeast 15-30gm Hops 100-300gm Dry hops 500-1000gm / bbl

[0299] Mash with 40 gallons of water at 60°C; hold at 60°C for 60 minutes.

[0300] Raise to 75°C; hold at 75°C for 10 minutes.

[0301] Filter the wort into the brew kettle and spray the grains with 75°C water

[0302] Cool to 30°C.

[0303] Add yeast, aerate and mix at 30°C for 12 hours until fermentation is complete

[0304] Remove yeast

[0305] Heat to boiling

[0306] Boil until desired level of alcohol and volatile organic aroma is reached

[0307] Adding hops

[0308] Clarification by cyclotron sedimentation or filter

[0309] Transfer to a 4°C tank; should be 6.5 to 7°C, pH should be 4.15 to 4.35

[0310] Dry hops

[0311] Filtration, Carbonation and Packaging

[0312] ****

[0313] It will be apparent to those skilled in the art that various modifications and variations can be made in the methods and compositions of the disclosure without departing from the spirit or scope of the disclosure.

Claims

1. A method for producing a beverage, comprising the following steps: a. Mixing malt extract and water as a base with yeast; with or without the addition of adjuvants, hops, flavor active substances such as spices, psychoactive substances and / or physiologically active substances; b. maintaining the mixture at a temperature in the range of 0°C to 75°C for a period of 0.00 hours to 2 weeks in an aerobic or anaerobic manner; c. adding maltodextrin or other dextrin compounds (adjuvants), water, lactic acid and hop solution to the mixture; d. heating the mixture to boiling; then e. Cooling.

2. The method according to claim 1, wherein the beverage contains 0.00% to 0.49% alcohol ABV by controlling the boiling time.

3. The method according to claims 1 to 2, wherein the amount of malt extract and adjuncts are adjusted to vary the thickness and sweetness of the beverage.

4. The method according to claims 1 to 3, wherein additional ingredients consisting of hops, spices, herbs, specialty malts or combinations thereof are added to the mixture.

5. The method according to claims 1 to 4, wherein the alcohol content of the mixture is assessed before heating, or after heating, or before and after heating.

6. The method according to claims 1 to 5, wherein the aldehyde content and / or positive flavor components of the beverage are controlled by allowing zero or partial fermentation of the yeast during the production process.

7. The method according to claims 1 to 6, wherein the mouthfeel of the beverage is controlled by adding protein peptides.

8. The method according to claims 1 to 7, wherein after adding maltodextrin or other auxiliary materials, a material selected from the group consisting of allyl isothiocyanate, gingerol, shogaol, zingerone, zingerone and combinations thereof is added to the mixture.

9. The method of claims 1 to 8, wherein the flavor of the beverage is altered by adding a material selected from the group consisting of hop oils, hop extracts, specialty malts, natural flavors, artificial flavors, and combinations thereof.

10. The method of claims 1 to 9, wherein the flavor and / or psychoactive or physiological properties of the beverage are altered by adding a material selected from the group consisting of caffeine, protein, vitamin supplements, mineral supplements, kombucha, herbs, teas, spices, beer, wine, spirits, terpenes, mushrooms, psilocybin-containing mushrooms, peyote, ayahuasca, mescaline, and combinations thereof.

11. A method according to claim 10, wherein the additive provides flavour and / or a physiological and / or mental altering response to the beverage.

12. A method according to claims 1 to 11 wherein alcohol is added to the beverage to make an alcoholic beer in a faster time than conventional fermentation methods.

13. The method according to claims 1 to 11, wherein beer, wine, kombucha, soda and other non-alcoholic, non-alcoholic or alcoholic mixtures or beverages are produced in a faster time than conventional methods.

14. A method for producing a beverage, comprising the steps of: a. mixing malt and water with or without the addition of adjuvants, hops, flavor active substances such as spices, psychoactive substances and / or physiologically active substances; b. heating the mixture to at least 70°C for at least 20 minutes and then cooling to a temperature in the range of 0°C to 35°C; c. adding yeast, with or without adding hops, flavor active substances such as spices, psychoactive substances and / or physiologically active substances and combinations thereof; d. maintaining the mixture in the range of 0°C to 75°C aerobically or anaerobically for 0.00 hours to 2 weeks; e. adding maltodextrin or other adjuvants, water, lactic acid and hop solution to the mixture; f. heating the mixture to boiling; then g. Cool the mixture.

15. The method of claim 14, wherein the beverage contains 0.00% to 0.49% alcohol ABV by controlling the boiling time.

16. The method of claim 14, wherein the beverage contains 0.50% to 15% alcohol ABV by controlling the boil time to achieve the desired final alcohol level in the finished product.

17. The method according to claims 14 to 16, wherein additional ingredients consisting of hops, spices, herbs, specialty malts or combinations thereof are added to the mixture.

18. A method according to claims 14 to 17, wherein the alcohol content of the mixture is assessed before heating, or after heating, or before and after heating.

19. The method according to claims 14 to 18, wherein the aldehyde content and / or positive flavour components of the mixture are controlled by allowing the yeast to undergo zero or partial fermentation during the production process.

20. The method according to claims 14 to 19, wherein the mouthfeel of the mix or beverage is controlled by adding protein peptides.

21. A method according to claims 14 to 20, wherein a material selected from the group consisting of allyl isothiocyanate, gingerol, shogaol, zingerol and zingerone is added to the mixture or beverage after the addition of maltodextrin or other dextrin compound.

22. The method of claims 14 to 21, wherein the flavor of the mixture or beverage is altered by adding a material selected from the group consisting of hop oils, hop extracts, specialty malts, natural flavors, artificial flavors, and combinations thereof.

23. The method of claims 14 to 22, wherein the flavor and / or psychoactive or physiological properties of the mixture or beverage are altered by adding a material selected from the group consisting of caffeine, protein, vitamin supplements, mineral supplements, kombucha, herbs, teas, spices, beer, wine, spirits, terpenes, mushrooms, psilocybin-containing mushrooms, peyote, ayahuasca, mescaline, and combinations thereof.

24. A method according to claim 23, wherein the additive provides flavour and / or physiological and / or mental altering responses to the mix or beverage.

25. A method according to claims 14 to 24, wherein alcohol is added to the beverage to produce an alcoholic beer in a faster time than conventional fermentation methods.

26. The method of claims 14 to 24, wherein wine, kombucha, soda, other non-alcoholic, non-alcoholic or alcoholic mix or beverage is produced in a faster time than conventional methods.

27. A rapid method for producing an alcoholic beverage comprising the steps of: a. Mixing malt extract and water as a base with yeast; with or without the addition of adjuvants, hops, flavor active substances such as spices, psychoactive substances and / or physiologically active substances; b. The mixture is maintained at 30°C (range 0°C-35°C, maximum 75°C) in an aerobic or anaerobic manner for 12 hours (range 6 hours to 48 hours); c. adding maltodextrin or other adjuvants, water, lactic acid and hop solution to the mixture; d. removing yeast from said mixture; e. heating the mixture to boiling; then f. Cool the mixture.

28. The method of claim 27, wherein the beverage contains more than 0.5% ABV.

29. A method according to claims 27 to 28, wherein the amounts of malt extract and adjuncts are adjusted to vary the thickness and sweetness of the beverage.

30. The method of claims 27 to 29, wherein additional ingredients consisting of hops, spices, herbs, specialty malts, or combinations thereof are added to the mixture.

31. The method of claims 27 to 30, wherein the alcohol content of the mixture is assessed before heating, after heating, or both before and after heating.

32. A method according to claims 27 to 31 , wherein the aldehyde content and / or positive flavour components of the mix or beverage is controlled by varying the fermentation time.

33. The method of claims 27 to 32, wherein the flavor of the mixture or beverage is altered by adding a material selected from the group consisting of hop oils, hop extracts, specialty malts, natural flavors, artificial flavors, and combinations thereof.

34. The method of claims 27 to 33, wherein the flavor and / or psychoactive or physiological properties of the mixture or beverage are altered by the addition of a material selected from the group consisting of caffeine, protein, vitamin supplements, mineral supplements, kombucha, herbs, teas, spices, beer, wine, spirits, terpenes, mushrooms, psilocybin-containing mushrooms, peyote, ayahuasca, mescaline, and combinations thereof.

35. A method according to claim 34, wherein the additive provides flavour and / or physiological and / or mental altering responses to the mix or beverage.

36. The method of claims 27 to 35, wherein wine, kombucha, soda and other non-alcoholic, non-alcoholic or alcoholic mixes or beverages are produced in a faster time than conventional methods.

37. A rapid method for producing an alcoholic beverage comprising the steps of: a. mixing malt and water; with or without adding auxiliary materials, hops, flavor active substances such as spices, psychoactive substances and / or physiologically active substances; b. heating the mixture to at least 70°C for at least 10 minutes and then cooling to a temperature in the range of 0°C to 35°C; c. adding yeast, with or without adding hops, flavor active substances such as spices, psychoactive substances and / or physiologically active substances and combinations thereof; d. maintaining the mixture in the range of 0°C to 75°C aerobically or anaerobically for 6 to 48 hours; e. adding maltodextrin or other dextrin compounds (adjuvants), water, lactic acid and hop solution to the mixture; f. removing yeast from said mixture; g. heating the mixture to boiling; then h. Cool the mixture.

38. The method of claim 37, wherein the beverage contains an ABV of greater than 0.5%.

39. A method according to claims 37 to 38, wherein the amounts of malt extract and adjuncts are adjusted to vary the thickness and sweetness of the beverage.

40. The method of claims 37 to 39, wherein additional ingredients consisting of hops, spices, herbs, specialty malts or combinations thereof are added.

41. A method according to claims 37 to 40, wherein the alcohol content is assessed before heating, or after heating, or before and after heating.

42. A method according to claims 37 to 41 wherein the aldehyde content and / or positive flavour components of the beverage are controlled by varying the fermentation time.

43. The method of claims 37 to 42, wherein the flavor of the beverage is altered by adding a material selected from the group consisting of hop oils, hop extracts, specialty malts, natural flavors, artificial flavors, and combinations thereof.

44. The method of claims 37 to 43, wherein the flavor and / or psychoactive or physiological properties of the beverage are altered by the addition of a material selected from the group consisting of caffeine, protein, vitamin supplements, mineral supplements, kombucha, herbs, teas, spices, beer, wine, spirits, terpenes, mushrooms, psilocybin-containing mushrooms, peyote, ayahuasca, mescaline, and combinations thereof.

45. A method according to claim 44, wherein the additive provides a flavour and / or a physiological and / or mental altering response.

46. ​​The method of claims 37 to 45, wherein wine, kombucha, soda and other non-alcoholic, non-alcoholic or alcoholic mixes or beverages are produced in a faster time than conventional methods.

47. A rapid method for producing an alcoholic beverage comprising the steps of: a. mixing malt and water; with or without adding auxiliary materials, hops, flavor active substances such as spices, psychoactive substances and / or physiologically active substances; b. heating the mixture to a range of 40°C to 65°C for 5 to 90 minutes, raising the temperature to a range of 70°C to 80°C for 2 to 15 minutes, and then cooling to 0°C to 35°C; c. adding yeast to the mixture, with or without hops, flavor active substances such as spices, psychoactive substances and / or physiologically active substances; d. maintaining the mixture at 0°C to 75°C in an aerobic or anaerobic manner for 6 to 48 hours; e. removing yeast from the mixture; f. heating the mixture to boiling; then g. Cool the mixture.

48. The method of claim 47, wherein the mixture contains more than 0.5% ABV.

49. The method of claim 47, wherein after the maintaining in step d, maltodextrin or other dextrin compounds (adjuvants), water, lactic acid and hop solution are added.

50. A method according to claims 47 to 49, wherein the amounts of malt extract and adjuncts are adjusted to vary the thickness and sweetness of the mixture.

51. The method of claims 47 to 50, wherein additional ingredients consisting of hops, spices, herbs, specialty malts, or combinations thereof are added to the mixture.

52. A method according to claims 47 to 51 wherein the alcohol content of the mixture is assessed before heating, or after heating, or before and after heating.

53. The method of claims 47 to 52, wherein the aldehyde content and / or positive flavour components of the mixture are controlled by varying the fermentation time.

54. The method of claims 47 to 53, wherein the flavor of the mixture is altered by adding a material selected from the group consisting of hop oils, hop extracts, specialty malts, natural flavors, artificial flavors, and combinations thereof.

55. The method of claims 47 to 54, wherein the flavor and / or psychoactive or physiological properties of the mixture are altered by the addition of a material selected from the group consisting of caffeine, protein, vitamin supplements, mineral supplements, kombucha, herbs, teas, spices, beer, wine, spirits, terpenes, mushrooms, psilocybin-containing mushrooms, peyote, ayahuasca, mescaline, and combinations thereof.

56. A method according to claim 55, wherein the additive provides flavour and / or a physiological and / or mental altering response to the mixture.

57. The method of claims 47 to 56, wherein wine, kombucha, soda and other non-alcoholic, non-alcoholic or alcoholic mixes or beverages are produced in a faster time than conventional methods.

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