METHOD FOR OPERATING A FERMENTATION AND BOTTLING ASSEMBLY OF BEER

Description

[0001] The invention relates to an arrangement for fermenting and bottling beer as part of a brewing apparatus and to a method for carrying out this arrangement.

[0002] In a known process, the carbon dioxide produced during fermentation is extracted and either discarded or, if necessary, processed to be added back to the beer at the end of the brewing process and / or when dispensing.

[0003] DE 100 03 155 A1 discloses a generic arrangement for fermenting and bottling beer. The carbon dioxide produced during fermentation is initially collected in the upper collection area 73 of the fermentation vessel 59. The carbon dioxide is then discharged via the carbon dioxide line 74 while maintaining the internal pressure in the fermentation vessel 59. The carbon dioxide is further purified in a filter 91 and compressed by a downstream compressor 92. It is then temporarily stored in a carbon dioxide storage tank 93, from which it is supplied to the carbon dioxide impregnation line 85 as needed.

[0004] The object of the invention is seen as being to further develop a method for operating an arrangement for filling beer in such a way that the carbon dioxide produced during fermentation is put to additional use.

[0005] The arrangement according to the invention serves for bottling beer as part of a brewing apparatus, wherein the arrangement comprises a fermentation vessel and a bottling device. A method according to the invention also describes the operation of such an arrangement.

[0006] The fermentation vessel is typically designed so that a beer chamber is located in the lower part and a gas chamber in the upper part. The terms beer chamber and gas chamber are to be understood as areas that can vary depending on the fill level. Therefore, the fermentation vessel does not have a physical separation between the beer chamber and the gas chamber.

[0007] The fermentation vessel can be made of different materials, but preferably of stainless steel or copper.

[0008] The fermentation vessel can be filled with a volume of less than 200 liters of beer, preferably less than 150 liters, for example 60 liters, where the volume is to be understood as the maximum practical filling level, since a minimum volume must always be kept free for gas space. Those skilled in the art are familiar with fermentation vessels of this size as part of a small-scale brewing system, which is also preferably operated in the present process according to the invention.

[0009] The beer chamber contains beer prepared during the fermentation process. The gas chamber contains carbon dioxide produced during the fermentation process for the preparation of the beer.

[0010] During the fermentation process, the fermentation vessel and the bottling device are gradually pressurized to a preset pressure. This pressure is generated by the carbon dioxide produced during fermentation. According to the invention, the pressure is controlled by a control and / or regulating device designed to perform the aforementioned pressure regulation. This control and / or regulating device can, for example, be simply part of a pressure relief valve or comprise a more complex control and / or regulation system for additional valves along various lines, such as beer inlets and outlets or gas lines, of the system according to the invention.

[0011] The pressure can preferably be distributed evenly between the fermentation vessel and the filling device. Alternatively, the pressure can first be generated in the fermentation vessel, possibly with an overpressure exceeding the actual target pressure, and then supplied to the filling device.

[0012] The preset pressure is to be understood as overpressure relative to an external pressure and can be kept constant during the filling process.

[0013] The filling device can typically include one or more barrels, which, according to the definition of the present invention, are also part of the filling device.

[0014] For the purposes of the present invention, the term "barrel" preferably includes tanks of the usual filling sizes, particularly preferably up to 200 l filling volume or more, but preferably between 5-100 l filling volume.

[0015] The preset pressure can be adjusted and kept constant during the fermentation and bottling process by introducing carbon dioxide into the barrels.

[0016] The arrangement can include a gas line connecting the gas space of the fermentation vessel to the filling device. The gas line can be equipped with a valve, which can preferably be adjusted, and in particular controlled, by the regulating and / or control device.

[0017] The filling device includes at least one of the aforementioned barrels, wherein the preset overpressure during the fermentation process in the arrangement including the barrel is set by directly transferring the carbon dioxide from the fermentation vessel to the filling device and is kept constant during the filling process.

[0018] The individual valves of the arrangement can be controlled digitally by the control and / or regulating device, for example, by means of a central control unit of the system which in turn can be controlled by a remote control or a provided application via a mobile phone.

[0019] The preset pressure can be built up and maintained in the range between 1.5 bar and 2.5 bar, preferably between 1.8 bar and 2.5 bar.

[0020] The pipe nozzle of a filling line can extend into the fermentation tank from a bottom area of ​​the fermentation tank.

[0021] It is advantageous if excess pressure in the filling device can be returned to the gas space in order to build up a uniform pressure in the fermentation vessel and in the filling device, and especially to maintain it during the filling of the barrels.

[0022] The gas line can be used, in particular, to supply the inherent pressure of the arrangement to the filling device by means of carbon dioxide supplied from the fermentation tank.

[0023] It is also advantageous if the arrangement on the gas line has a valve and optionally a pressure sensor, whereby the pressure sensor triggers a switching of the valve by means of a measurement signal, e.g. in the event of a pressure increase during filling.

[0024] It is also advantageous if the aforementioned valve is designed such that the gas line is open when beer is being filled from the fermentation tank into a keg of the bottling plant via another line, the aforementioned filling line. This allows a constant pressure to be maintained automatically in the device.

[0025] Another advantageous embodiment of the device is that the filling device has a pressure relief valve which can release carbon dioxide, for example, in the event of fermentation-related overpressure that is greater than the target pressure.

[0026] Furthermore, a pressure relief valve designed to be controllable and / or regulated in this way ensures safe operation of the arrangement.

[0027] The arrangement can include a beer line. The fermentation vessel, in particular unfermented beer from the brewing apparatus, can be filled via the beer line with the addition of yeast. Preferably, the beer has a temperature between 15°C and 20°C. A warm fermentation can then take place in the fermentation vessel for a preset period, preferably 3 to 5 days.

[0028] The beer line can also be advantageously designed as a drain, for example to remove unbottled beer residue and yeast deposits from the

[0029] to drain from the fermentation tank. A controllable and / or adjustable valve can also be advantageously installed in this beer line. The same applies to the bottling line and the gas line.

[0030] The arrangement may include a beer foot, located in the lower part of the beer room, for the purpose of collecting unbottled beer or settled yeast for disposal during cleaning of the fermentation vessel.

[0031] The arrangement can be advantageously designed to carry out a cold fermentation after the warm fermentation.

[0032] The arrangement may include a cooling device for cooling the beer and carbon dioxide provided in the fermentation vessel, e.g. in preparation for cold fermentation.

[0033] Advantageously, the cooling device and / or the fermentation vessel can include a temperature sensor that monitors the cooling device so that the beer provided in the fermentation vessel is cooled to between 2°C and 10°C, preferably between 2°C and 4°C. This can preferably be done over a period of between 2 and 10 days.

[0034] The temperature sensor can also be digital, for example for temperature display via a remote control or a provided application via a mobile phone.

[0035] The cooling device can include a cooling housing that encloses the fermentation vessel. Alternatively, cooling can be achieved using ice water in a double wall surrounding the beer chamber of the fermentation vessel. The double wall along the fermentation vessel can be arranged only in certain areas, e.g., as a half-shell.

[0036] To clean the fermentation vessel, it is advantageous if the fermentation vessel is designed in multiple parts.

[0037] It is also advantageous if the fermentation vessel has a spray head at the top of the gas chamber and a cleaning valve for introducing a cleaning medium.

[0038] This arrangement allows the fermentation vessel to be cleaned, for example in case of slight contamination after fermentation, without having to open or dismantle the fermentation vessel.

[0039] Part of the bottling plant is one or more barrels, each barrel of which may have a bag into which CO2 and the beer can be introduced from the fermentation tank in a medium-tight manner.

[0040] The bag may preferably have a so-called perforated lid with a retaining plate which is inserted into an opening of a housing of the barrel.

[0041] The barrel may also have a gas connection for connecting compressed air to introduce gas into the space between the bag and the housing, without the introduced gas coming into contact with the beer inside the bag.

[0042] The gas connection can preferably be spaced away from the mounting plate, so that gas is introduced into the space between the bag and the housing radially to the direction of introduction of the beer.

[0043] The filling plant can consist of several interconnectable modular units, in particular each consisting of a fermentation tank and a filling device, each of which can form a closed system.

[0044] The invention is explained in more detail below with reference to the drawing. The drawing shows exemplary embodiments of the invention. These represent: Fig. 1 a schematic three-dimensional view of a setup for brewing beer; Fig. 2a schematic view of a barrel for connection to the filling device; Fig. 3 a schematically simplified view of an arrangement according to the invention for fermenting and bottling beer; and Fig. 4 A schematic view of a modular arrangement for fermenting and bottling beer.

[0045] Fig. 1 shows a device for brewing beer comprising a mash vessel 100, a wort boiling vessel 200 and an arrangement for fermenting and bottling beer 300.

[0046] The brewing apparatus includes a mash tun 100; however, several mash tuns can also be arranged one above the other. The mash tun 100 is connected to the wort boiling vessel 200 via a pipe system, into which the mash is pumped 150 after mashing in and, if applicable, after lautering.

[0047] A first spray device is arranged on the support sieve 110 at the bottom of the mash vessel 100. The first spray device 120 has a vertically arranged spray tube 130. This can extend as a lance over at least 50% of the height of the mash vessel 100. The spray tube is closed at its end and has openings at its edges for introducing liquid, in particular water, into the mash. The spray tube 130 preferably tapers to a point at its end. The first spray device 120 leaches out pockets within the mash cake that would not be leached out without the spray device 130, as tests have shown.

[0048] Additional spray nozzles are located around the edge of the mash tun for introducing water during mashing. A spray head on the lid can be used for cleaning or as an additional spray nozzle for introducing water during mashing.

[0049] The term mash can encompass all types of mash and also pellets such as hop pellets.

[0050] During the mashing process, the liquid typically becomes cloudy due to the rising of small particles. To retain these particles when draining, for example, the wort, the mash tun may have a support sieve and / or a particle sieve at the bottom. A filter basket may also be located inside the mash tun.

[0051] The mash tun 100 is connected to the wort boiling vessel 200 via a piping system 160, which is equipped with valves 170 with valve circuits for regulating the process or procedure in the mash and / or wort boiling vessel. During operation, water in the wort boiling vessel 200 is heated to individual temperature levels by means of a gas burner or another suitable heating device, e.g., an electric heating device. From the wort boiling vessel 200, the water is fed into the mash tun 100 from below via the piping system. Initially, the mash floats on the water. In addition to boiling the wort, the wort boiling vessel 200 is used to either maintain or increase the necessary water temperature in the various mash tuns 100, depending on the brewing process. The wort boiling vessel 200 has a double jacket in which the water is heated.

[0052] After the brewing process in the mash tuns 100 is complete, hot water is drawn from the double jacket 210 of the wort boiling vessel 200 and sprayed over the mash from above. The saturated residual liquid can then be pumped or forced from the mash tuns 100 into the wort boiling vessel 200 for the wort boiling process. This continues until the desired amount of water is reached before the wort boils. The process is then stopped, and the wort boils in the wort boiling vessel 200. While the wort is boiling, the mash tun 100 is emptied for cleaning and can be refilled until the end of the current boiling process. The mash tun 100 can then be reused with preheated water from the double jacket of the wort boiling vessel 200 to prepare another batch of wort.Once the boiling process of the first batch is complete, the unfermented beer is pumped into the fermentation vessel 1 of the arrangement according to the invention for fermentation and bottling of beer 300. For this purpose, the wort can be cooled down before being transferred to the fermentation vessel by introducing cooling water into the double jacket 210. The double jacket 210 can extend only over a partial area, e.g., as a half-shell over the lower area of ​​the wort boiling vessel.

[0053] The double jacket 210 can, for example, have a cooling line 180 for introducing ice water, a line 160 for introducing tap water, and a drain 190 for draining water from the double jacket into a gully or drain. Hot water can also be routed from the double jacket 210 into the mash tank 100 via line 160.

[0054] The arrangement according to the invention serves for the fermentation and bottling of beer as part of the aforementioned brewing apparatus. It shows in Fig. 1 the fermentation vessel 1 and a filling device 2.

[0055] After boiling the wort, the unfermented beer is cooled to approximately 20°C. Hops can then be added, and a warm fermentation takes place with the addition of yeast at approximately 11-25°C, although the exact temperature depends on the beer style. This fermentation can last several days. Yeast, for example as a suspension, can be added to the fermentation vessel 1 via a closable inlet 28.

[0056] A cold fermentation then takes place at temperatures between 2-10°C. For this, the temperature of the beer in fermentation vessel 1 is reduced. This can be achieved using a double jacket, similar to brewing vessel 200, and / or a refrigerator.

[0057] Finally, the bottling takes place under constant overpressure, using the CO2 produced in the fermentation process in an energy-efficient manner.

[0058] The arrangement 300 according to the invention is described in detail below: The fermentation vessel 1 can be divided, particularly when filled, into a beer chamber in the lower part of the fermentation vessel 1 and a gas chamber in the upper part of the fermentation vessel 1. The entirety of the two aforementioned chambers forms a single cavity, which is bounded by a housing 3 of the fermentation vessel 1. The transition between the two chambers forms the gas-liquid phase boundary.

[0059] The fermentation vessel 1 can be designed as a pressure vessel. The carbon dioxide supplied during the fermentation process pressurizes the fermentation vessel 1 and the filling device 2 to a preset pressure, which is generated by the supplied carbon dioxide. This is an overpressure compared to the ambient pressure.

[0060] The preset pressure is kept constant during the filling process. Fig. 1 It also shows barrels 5 as part of the filling device 2. This can be at least one barrel or several barrels 5, which may, for example, be made of stainless steel.

[0061] During the fermentation process, pressure is gradually built up by the carbon dioxide produced, and the bottling equipment, including any connected barrels, is flooded with CO2 until a target pressure is reached. During bottling, the overpressure or target pressure is kept constant.

[0062] In Fig. 1 The unfermented beer is introduced via the beer line 18, which is equipped with the feed valve 10, into a funnel-shaped beer foot 16 in the bottom area of ​​the fermentation vessel 1. The beer foot is optional and serves, among other things, to collect suspended solids.

[0063] Fig. 1 Figure 1 further shows a gas line 6 and a first valve 7. This first valve can be controlled or regulated such that a constant pressure is maintained in the fermentation vessel 1 and in the filling device 2 after a preset pressure has been established, for example between 1.5 bar and 2.5 bar, preferably between 1.8 bar and 2.5 bar.

[0064] The gas line 6 opens into a pipe stub 8 which projects into the fermentation tank 1, originating from an imaginary base space of the fermentation tank 1. The pipe stub 8 can optionally be telescopic, so that the vertical position of the opening of the pipe stub 8 is variable and can be adjusted.

[0065] Optionally or additionally, the fermentation vessel 1 may have a level sensor (not shown) to prevent overfilling of the fermentation vessel 1.

[0066] The optional valve control of the first valve 7 can advantageously be designed to be digitally controllable, for example by means of a central control unit or a control and / or regulating device of the system.

[0067] The bottling plant 1 of the Fig. 1furthermore, it has a pressure relief valve 12 which can be regulated or controlled in such a way that the pressure relief valve 12 is opened after the build-up of a pressure differential exceeding the preset pressure.

[0068] This arrangement is advantageous for ensuring a uniform gas pressure. Since the amount of CO2 produced during fermentation can vary depending on the mash composition, this measure makes the process more controllable.

[0069] The pressure relief valve 12 can also be optionally digitally controlled, for example by means of a remote control or a dedicated application via the aforementioned central control unit. However, it is also possible that the pressure relief valve 12 is simply set to a predetermined overpressure and regulated and / or controlled accordingly by a local control device.

[0070] Fig. 3shows in another simplified view of the device the Fig. 1 with a gas line 6, which leads via the filling line 13 for the beer into the pipe stub 8.

[0071] The filling line 13 has a valve 11. During the pressure build-up in the fermentation process until the target pressure is reached, this valve 11 is closed and separates the liquid from the gaseous area at the beginning of the fermentation process until the time of filling. The valve 11 is only opened when the fermentation process is complete. The pressure relief valve 12 in the gas line 6, on the other hand, regulates the pressure conditions, particularly during the fermentation process and also during the filling process.

[0072] Valve 11 will be switched upon initiation of the filling process by a control or regulation of a control and / or regulating device not shown, so that the filling line 13 is opened and beer is introduced into the barrels 5 via this line.

[0073] The arrangement of the filling line 13 and the gas line 6 is therefore advantageous because it allows a pressure equilibrium to be established between the fermentation tank 1 and the filling plant 2.

[0074] During filling, the beer can flow into the barrels 5 with the filling line 13 open, while at the same time there is an overpressure, so that the CO2 contained in the beer cannot escape during filling due to the overpressure and the beer remains particularly fizzy.

[0075] Analogous to valve 6, valve 11 can also be controlled via a central control unit integrated into the system, as a preferred variant of a control and / or regulating device, which in turn can preferably be controlled via a remote control or a mobile phone, e.g. as part of an automatic brewing program, e.g. as an app.

[0076] The pressure relief valve 12 is preferably set to a fixed value corresponding to the overpressure that is to be kept constant during fermentation and filling. If the pressure exceeds the preset value during fermentation or filling, the pressure relief valve opens and releases excess gas until the set value is reached.

[0077] Furthermore, a spray head 21 is provided in the head area of ​​the fermentation vessel 1, which can be supplied with cleaning fluid via the gas line 6 in the opposite direction to the gas discharge. This cleaning fluid can be supplied via a feed line 19, see Fig. 1 , is fed into the system and can be used to clean the empty fermentation tank after the fermentation process has ended and the subsequent bottling has taken place.

[0078] The housing 3 of the fermentation tank can be constructed in at least two parts and can, for example, consist of two tank halves which are connected to each other in a medium-tight manner to the housing 3 via a clamping ring 20, for example in the form of a bung connection.

[0079] Provided that thorough cleaning is possible, the fermentation vessel can be opened and cleaned very easily.

[0080] If a double jacket 22 is provided, it can be filled with cooling water or ice water, e.g., for additional cooling at temperatures between 10-15°C in the fermentation vessel 1. Ice water can be supplied to the double jacket via the same line at temperatures between 0 and 10°C, preferably between 1-3°C. The double jacket can also have inlet and outlet lines for a cooling medium.

[0081] To monitor the process temperature, a temperature sensor 29 can be arranged on the fermentation vessel, as is done, for example, in Fig. 4 is shown.

[0082] To produce this ice water, the device 300 also has a cooling unit 26, which additionally cools the water supplied via the house connection down to a desired target temperature.

[0083] Barrels 5, of a special design, are used in the filling device 2.

[0084] Figure 2Figure 5 shows a drum that can be filled by the filling system. The drum has a housing made of a dimensionally stable material, for example, plastic or, in particular, metal, preferably stainless steel. The drum of Figure 2The housing 31 is essentially spherical in shape, and can be divided into two housing parts 32 in the form of half-shells, which are preferably connected to each other via a tongue and groove connection and a clamping ring 33 to form a medium-tight connection. The housing 31 has a receiving opening at one point for receiving a plug 37 of an insert 40 that is detachably arranged relative to the housing 31. In addition to the plug 37, the insert 40 has a bag made of an expandable and / or compressible material. The bag 34 can, for example, be made of a plastic material, e.g., a plastic film, or of a plastic-metal composite material. The bag can, in particular, be diffusion-tight with respect to CO₂, so that the carbon dioxide contained in the beer cannot escape through the wall of the plastic bag.

[0085] Furthermore, the lid has a retaining plate which is inserted into the opening of the housing 31, and a first supply line 38, which is designed as a hollow lance and through which beer is supplied to the fermentation vessel 1. Fig. 1 and 3 The first supply line 38 has a process-side process connection 39 with which the barrel is connected to the filling device 2 and with which the barrel can be disconnected from the beer line of the filling system 2. Furthermore, the pierceable lid 37, in particular the retaining plate 42, has a second supply line 41 for connection to the carbon dioxide gas line 9, so that carbon dioxide can be introduced into the bag 34 of the insert 40 via this second supply line 41.

[0086] After the carbon dioxide is introduced, the bag 34 inflates so that it rests against the inside of the housing 31. This state of the bag is described in the Figure 2Represented by reference numeral 34a. When inflated, beer can now be introduced into bag 34.

[0087] Furthermore, the barrel 5 has a compressed air connection 35, which is located on the housing part 32 beyond the receiving opening of the puncture lid 37 and through which compressed air, for example via a compressor 36, can be introduced. Alternatively to the compressed air compressor 36, a gas cylinder, for example a carbon dioxide gas cylinder or a compressed air cylinder, can also be provided. While the introduction of carbon dioxide is used to inflate the bag 34 in Figure 2The pressure is applied axially, i.e., from the puncture lid, via the second supply line 35 laterally and beyond the puncture lid, thus enabling optimized emptying of the drum. Reference numeral 34b shows a deformation of the bag 34 under the influence of edge-side pressure exerted by the supply of compressed air via the supply line connection 35. This supply line connection 35 is located in the housing 31, but outside the bag 34, and therefore causes a deformation of the bag 34 within the housing 31.

[0088] This design of the beer keg allows the insert 40 to be replaced without additional cleaning of the keg or the housing 31, meaning the housing itself has no food-contact surfaces that require cleaning. The insert 40 can be considered a single-use application, i.e., for one-time use only. After the beer has been dispensed from the keg at a tap system, the insert 40 can be discarded and the housing 31 fitted with a new insert 40. This insert can be easily replaced by the user, either by opening the housing 31 by releasing the clamping ring 33 and separating the two housing parts 32, or by threading the plug through the housing opening in which the retaining plate 42 is positioned.In this way, the housing can also be easily disassembled if the user wishes to clean the housing 31 or considers a better positioning of the plug cover 37 or the supply lines 41 leading from it necessary.

[0089] Figure 3 Figure 5 schematically shows the state of a barrel 5 before it is filled with carbon dioxide and beer. The bag 34 rests in a relaxed state against the first supply line 38. At the beginning of the filling process, carbon dioxide is first introduced into the bag 34 via gas line 6, causing the bag to expand within the housing of the beer barrel 5. After the bag 34 has inflated, beer is then introduced from the fermentation vessel 1 into the now inflated bag 34, maintaining a constant carbon dioxide pressure within the system.

[0090] This type of filling allows for a hygienic and high-quality fermentation and filling of beer into barrels 5 in a straightforward manner.

[0091] The in Fig. 1 and 3 The illustrated arrangement consisting of a fermentation vessel and a filling device, in conjunction with the gas line 6 and the filling line 13, forms a self-contained, and in particular pressure-stable, system.

[0092] This system is modular by several further arrangements according to the invention, as can be seen from Fig. 4 It is evident that the system is expandable, allowing for a separate fermentation process in each module with a different beer style. This frees up the upstream units, namely the mash tun 100 and the wort boiling tank 200, for further brewing processes. This allows for increased brewing capacity should demand grow.

[0093] When dispensing beer, the sack built into the kegs allows gas pressure to be introduced from the outside, eliminating the need for costly CO2 injection. The gas pressure acts on the sack and is not directly introduced into the liquid.

[0094] The modular arrangement 100', 100" of the Fig. 4 assigns an analogous, but simplified, structure to Fig. 1 Individual positions, e.g., the position of the pressure relief valve 12', 12", may differ, while the functionality of the respective component remains unchanged. Each unit can consist of one or more modules with process connections 45, allowing the system to be expanded with additional units or modules.

[0095] Continue in Fig. 4 and for the sake of completeness, a cleaning device 46 is arranged for cleaning the barrel connections of the barrels 5', 5". Reference sign

[0096] 1, 1', 1" Fermentation vessel 2 Filling device 3 Housing 5, 5', 5" barrels 6 gas line 7, 7', 7" first valve 8 pipe fitting 11 Second valve 12 Pressure relief valve 13, 13', 13" Filling line 16 Beer foot 18 Beer line 19 Supply line (cleaning medium) 21 Spray head 22 Double jacket 23 Drain / Gully 28 Yeast dispensing opening 29 Temperature sensor 31 Housing 32 Housing parts 33 Tension ring 34 Bag 34a Inflated state 34b Relaxed state 35 Compressed air connection 36 Compressed air compressor 37 Plug cover 38 Supply line 39 Process connection 40 Insert 41 Supply line 42 Retaining plate 45 Process connection 46 Cleaning device 100 Mash vessel 110 Carrier sieve 120 Spray device 150 Pump 160 Piping system 170 Valves 180 Cooling line (double jacket) 190 Drain line (double jacket) 195 Gully 200 Wort boiling vessel 210 Double jacket 300 Arrangement for fermenting and bottling beer

Claims

1. Arrangement for fermenting and bottling beer as part of a device for brewing, wherein the arrangement comprises a fermentation vessel (1) and a bottling device (2), wherein the arrangement has a control and / or regulating device which is designed in such a way that both the fermentation vessel (1) and the bottling device (2) are subjected to a preset overpressure, wherein this overpressure is generated by the carbon dioxide provided in the fermentation vessel (1), characterized in that the arrangement has a gas line (6) with a pressure relief valve (12), which can be controlled or regulated by the control and / or regulating device in such a way that a constant pressure is maintained in the fermentation vessel (1) and in the bottling device (2) after a preset pressure has been built up.

2. Arrangement according to claim 1, characterized in that the preset pressure is in the range between 1.5 and 2.5 bar.

3. Arrangement according to claim 1 or 2, characterized in that the gas line (6) opens via a filling line (13) into a pipe connection (8), which extends from a bottom area of the fermentation vessel (1) into the fermentation vessel, in particular into the fermentation vessel (1), wherein a valve (11) is arranged upstream of the pipe connection (8), which separates a gas area from a liquid area, so that when the valve (11) is opened, at least one or more barrels of the bottling device (2) are filled under pressure.

4. Arrangement according to one of the preceding claims, characterized in that the fermentation vessel (1), gas line (6), one or more barrels (5), and the filling line (13) form a closed system.

5. Arrangement according to one of the preceding claims, characterized in that the control and / or regulating device is designed in such a way that when the valve (11) upstream of the pipe connection (8) is opened, the gas line (6) is open during the bottling process.

6. Arrangement according to one of the preceding claims, characterized in that the arrangement has a cooling device or a double jacket (22) arranged on the fermentation vessel for cooling the carbon dioxide and beer provided in the fermentation vessel (1), which is designed in such a way that the beer is cooled to between 2°C and 10°C, preferably between 2°C and 4°C.

7. Arrangement according to one of the preceding claims, characterized in that the fermentation vessel (1) has a cleaning device with a spray head (21), which is preferably designed as a surge cleaner and via which the CO2 produced can be discharged in the opposite direction.

8. Arrangement according to claim 7, characterized in that each barrel (5) has a bag (34) into which CO2 and the beer can be introduced from the fermentation vessel (1) in a medium-tight manner.

9. Arrangement according to claim 8, characterized in that the bag (34) has a pierceable lid (37) with a retaining plate (42) which is inserted into an opening in a housing (31) of the barrel (5).

10. Arrangement according to one of the preceding claims 8 or 9, characterized in that the barrel (5) has a gas connection (35) for connecting compressed air for introducing gas into the intermediate space between the bag (34) and the housing (31) without the introduced gas coming into contact with the beer in the bag (34).

11. Arrangement according to claim 10, characterized in that the gas connection (35) is particularly preferably spaced apart from the retaining plate (42) so that gas is introduced into the intermediate space between the bag (34) and the housing (31) radially to the direction of introduction of the beer.

12. Arrangement according to one of the preceding claims, characterized in that the arrangement consists of a plurality of modular units (100, 100') that can be coupled together, each of which forms a closed system in itself.

13. Method for operating an arrangement for fermenting and bottling beer according to one of the preceding claims, characterized in that during the fermentation process, both the fermentation vessel (1) and the bottling device (2) are placed under a preset overpressure, which overpressure is generated by the carbon dioxide provided in the fermentation vessel, and wherein, in a particularly preferable manner, the preset overpressure is kept constant during the bottling process.

14. Method according to claim 13, characterized in that the bottling device (2) has at least one barrel (5), wherein the preset overpressure is set during the fermentation process in the arrangement including the barrel (5) by directly transferring the carbon dioxide from the fermentation vessel (1) into the bottling device (2) and is kept constant during the bottling process.

15. Device for brewing comprising a mash vessel (100), a wort boiling vessel (200) and an arrangement for fermenting and bottling beer (300) according to one of the preceding claims.