A method for the rapid production of alcohol-free, non-alcoholic and alcoholic beer

Abstract

A method for rapidly brewing a malt beverage having 0.00-0.49% alcohol by volume using yeast under aerobic or anaerobic conditions. The yeast undergoes fermentation (minimal yeast contact time) growth during either aerobic or anaerobic conditions, followed by inactivation by boiling. Beverage properties such as sweetness, aldehyde content, flavor actives, pH, mouthfeel, and heat are controlled to mimic popular beer styles. The beverage may be fortified with alcohol or rapidly fully fermented, thereby creating an alcoholic malt beverage containing greater than 0.49% alcohol by volume. The beverage may also be fortified with substances such as cannabis, terpenes, cannabinoids, cannabidiol (CBD), synthetic cannabinoids, mushrooms, or peyote to alter psychoactive or physiological properties. Kombucha, carbonated water, wine, or distilled spirits may also be produced in a rapid time frame using this method.

Description

[Technical field]

[0001] The present disclosure relates to methods for rapidly producing alcohol-free beverages containing 0% alcohol by volume, and non-alcoholic beverages containing 0.5% alcohol by volume or less. The disclosure also teaches methods for producing alcoholic beverages in a rapid time frame by the addition of alcohol (liquid, powdered, or other form) or by fermentation. [Background technology]

[0002] There is currently widespread consumer interest in non-alcoholic beverages, including beer-flavored beverages. These "non-alcoholic" beverages typically have some residual alcohol, generally less than 0.5% alcohol by volume (ABV).

[0003] Traditional alcoholic malt beverages are produced by yeast converting glucose in malt extract (wort) into ethyl alcohol and carbon dioxide gas (CO2), resulting in alcohol and carbon dioxide. The fermentation process begins when the cooled wort is transferred to a fermentation vessel and yeast is added. This occurs in an anaerobic environment and takes 2-6 weeks to produce the final product.

[0004] Some non-alcoholic beverages currently available are produced by inhibiting the fermentation process, thereby reducing the amount of alcohol produced while still retaining the beer flavors developed during the fermentation process, typically referred to as fermentation arrest.

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

[0006] Disclosed herein is a method for producing an alcohol-free or non-alcoholic beverage by combining pre-made or brewed malt extract (wort) and yeast, with or without maltodextrin or other dextrin-like compounds (additives), with or without hops, flavor actives, such as spices, psychoactives, and / or bioactives, in an aerobic or anaerobic environment, followed by heating to remove or control residual alcohol and flavor by evaporation. Also disclosed is a method for producing an alcoholic beverage by combining pre-made or brewed malt (wort) and yeast, with or without maltodextrin or other dextrin-like compounds (additives), with or without hops, flavor actives, such as spices, psychoactives, and / or bioactives, in an aerobic or anaerobic environment, followed by heating to control flavor and alcohol content. Summary of the Invention [Problem to be solved by the invention]

[0007] Traditionally, the flavor of many malty beer type beverages is developed during alcoholic fermentation of brewery materials by the introduction of yeast. Methods are provided for producing zero-fermented, partially fermented, or fully fermented malt beverages, where the flavor components are provided by malt and yeast (with or without hops, flavor actives, e.g., spices, psychoactives, bioactives, and / or other flavor components), resulting in beverages with less than 0.0% ABV, less than 0.5% ABV, or relatively high ABV, as measured with Anton Paar equipment or other industry standards known to those skilled in the art. [Means for solving the problem]

[0008] In one embodiment, a method for producing a partially fermented alcohol-free or non-alcoholic malt beverage (with minimal yeast contact time) from scratch comprises the steps of forming a base (consisting of malt extract and water) and adding yeast (with or without maltodextrin or other dextrin compounds (additives)) with or without hops, flavor actives, such as spices, psychoactives, and / or bioactives, under aerobic or anaerobic conditions. The growth of the yeast produces compounds associated with the desired flavor of beer, such as esters, while metabolizing and / or eliminating aldehyde compounds. The acidity of the mixture is controlled by adding food-grade acids. The "mouthfeel" of the product is controlled by boiling the malt / yeast / hops mixture (which releases peptides) and finally adding a small amount of a heat agent to mimic the physiological effects of alcohol during consumption. Examples of warming agents include isothiocyanates, which may be added in synthetic form or by adding botanicals containing isothiocyanates. This embodiment may also incorporate rapid production of alcoholic malt beverages by adding alcohol, either powdered or liquid, or by extending yeast contact time followed by boiling to control alcohol and flavor levels.

[0009] In one embodiment, a method for producing a zero to partially fermented alcohol-free or non-alcoholic malt beverage (with minimal yeast contact time) by mashing includes the steps of combining a wort, consisting of malt and water, with or without hops (with or without maltodextrin or other dextrin compounds (additives)), flavor actives, such as spices, psychoactives, and / or bioactives, at very high temperatures, followed by cooling and brewing by adding yeast under aerobic or anaerobic conditions. The growth of the yeast produces compounds associated with the flavor of beer, such as esters, while metabolizing and / or removing aldehyde compounds. The acidity of the mixture is controlled by adding food grade acids. The "mouthfeel" of the product is controlled by boiling the malt / yeast / hops mixture (which releases peptides) and finally adding a small amount of heat agent to simulate the effect of alcohol. Examples of warming agents include isothiocyanates, which may be added in synthetic form or by adding botanicals containing isothiocyanates.Alternatively, this embodiment also provides for rapid production of alcoholic malt beverages by adding powdered or liquid alcohol, or by using ultra-high or conventional temperature mashing, and extending yeast contact time and boiling time to control alcohol and flavor levels.

[0010] In one embodiment, a method for rapidly producing a fully fermented alcoholic malt beverage.

[0011] In some embodiments, the flavor of the product (beverage) is completed by adding hop oils, specialty malts, natural or artificial flavors, or any combination of fruits, herbs, spices, or vegetables to create the desired beer or other novel product flavor. Additionally, other compounds may be added, including cannabis, terpenes, cannabinoids, cannabidiol (CBD), synthetic cannabinoids, mushrooms, peyote, etc., that provide both flavor and potential physiological or psychoactive responses.

[0012] In one embodiment, the method produces a 0.00% ABV product, which may be more desirable than a 0.00-0.5% ABV product. Depending on the total contact time between the fermentable material and the yeast, combined with the length of time the mixture is held above the boiling point of ethanol (78.4°C), various levels of alcohol in the final product may be achieved. This may facilitate evaporation of unwanted alcohol. After producing a 0.0%-0.5% ABV product, a specified amount of alcohol may be added.

[0013] In one embodiment, the yeast is added on the "hot" side of the brewery and not on the "cold" side, i.e. at room temperature in the brewery and not in a cooler, sterile fermentation room. The type of yeast may include traditional brewer's yeast (e.g., Saccharomyces cerevisiae and Saccharomyces uvarum), but also other types of yeast, such as baker's yeast, wine yeast, champagne yeast, distiller's yeast, and any other type of cultured, wild, or industrial yeast, and combinations thereof. Other microorganisms that cannot ferment sugars may also be used, such as S. ludwigii, Pichia kluyveri, Zygosaccharomyces rouxii, and Torula delbrueckii, any genetically modified organisms (GMOs), and combinations thereof.

[0014] In one embodiment, the method produces beer that is produced in 95% less time than traditional brewing methods.

[0015] In one embodiment, the method produces beer that is produced in a time frame selected from the group consisting of less than 7 days, 6 days, 5 days, 4 days, 3 days, 2 days, 1 day, 12 hours, 8 hours, 6 hours, and 4 hours.

[0016] In one embodiment, the method produces beer using up to 25% less space than traditional brewing methods.

[0017] In one embodiment, the method produces beer at up to 20% lower cost than traditional brewing methods.

[0018] In one embodiment, tetrahydrocannabinol (THC) is added to the beer at a concentration selected from the group consisting of the ranges of 0.0001%, 0.0005%, 0.001%, 0.0015%, 0.002%, 0.0025%, 0.003%, 0.0035%, 0.004%, 0.0045%, 0.005%, to 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%.

[0019] In one embodiment, tetrahydrocannabinol (THC) may be used to infuse a malt beverage. In one embodiment, tetrahydrocannabinol (THC) may be used to infuse a malt beverage, with or without CBD.

[0020] In one embodiment, alcohol-free, non-alcoholic, or alcoholic wine may be produced. In one embodiment, alcohol-free, non-alcoholic, or alcoholic wine may be produced and may be infused with THC or CBD.

[0021] In one embodiment, additives selected from the group consisting of 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 (alcohol-free, non-alcoholic, or alcoholic).

[0022] Genetically modified or conventional recombinant yeast, or other microorganisms carrying genes and traits from other organisms, may also be taught in this process.

[0023] The addition of yeast is carried out under sterile or non-sterile conditions since it is added in relatively large quantities, thus destroying other microorganisms that may be present. The mixture is boiled for sterilization.

[0024] Yeast is used to reduce the flavor of aldehydes (responsible for undesirable "wort-like" flavors) with sufficient aeration and temperature, and is used under conditions that are not cold, sterile, or oxygen-free, as typically found in fermentation rooms. In one embodiment, yeast, or a mixture of yeast with other microorganisms, is used to modify the flavor, aroma, mouthfeel, or texture of the beverage product. The flavor compounds produced by yeast include esters and terpenoids, such as isoamyl acetate, phenethyl acetate, amyl acetate, and citronellol, all of which have boiling points above 100°C and therefore do not cook off (evaporate) during typical brewing and boiling procedures. These esters and flavor compounds remain in the final product to provide a beer-like flavor and aroma. Furthermore, when yeast is boiled, the single-celled microorganisms burst, and the amino acids and small amounts of proteins released provide a favorable mouthfeel, texture, and body similar to traditional fermented beers that contain alcohol.

[0025] "Mouthfeel" (texture or richness) is also controlled by including additional proteinaceous peptides, thereby mimicking the authentic mouthfeel of alcoholic beer.

[0026] The boiling process kills the yeast, allowing any type of yeast or microorganism to be used. In contrast, typical breweries are often hesitant to introduce foreign or wild yeast into their brewing facilities due to concerns about cross-contamination with the predominant yeast strains they may use. In one embodiment, the process removes the threat of contaminating yeast strains to the brewing process.

[0027] The body and sweetness can be adjusted to mimic the body and sweetness of any beer style.

[0028] In one embodiment, the entire process is rapid and may produce a final product in as little as one day, compared to the two to six weeks required to produce a traditional alcoholic, alcohol-free, or non-alcoholic malt beverage.

[0029] Alcohol may be added to the final product, resulting in a conventional alcohol-containing product that can be made in a rapid time frame.

[0030] In one embodiment, the physiological warming effect of alcohol after consumption is mimicked by using small amounts of allyl isothiocyanate introduced by the addition of cruciferous plants, such as horseradish, into the brewing mixture. In one embodiment, the physiological warming effect is provided by other natural and artificial means, including but not limited to the addition of natural or synthetic gingerols, shogaols, paradols, and zingerones from members of the Zingiberaceae family, such as ginger or grains of paradise. [Brief description of the drawings]

[0031] [Figure 1] Figure 1 shows the optimal RE:DE targets for simulating the body profile (flavor profile) of malt beverages. RE% (real extract % wt / wt) increases in heavier beer types, while the increase in DE (dextrose equivalent or sweetness) is relatively less. The balance between RE and DE is important to achieve the desired beer taste.

[0032] [Diagram 2] FIG. 2 shows a comparison of the two methods to produce alcohol-free (AF), non-alcoholic (NA), and alcoholic malt beverages in a rapid time frame.

[0033] [Diagram 3] FIG. 3 shows a comparison of three methods of producing an alcoholic malt beverage in a rapid time frame through a fermentation process.

[0034] [Figure 4]Figure 4 shows how boiling the wort removes a variety of select volatile organic components: undesirable volatile organic aromas are removed while desirable volatile organic aromas are retained.

[0035] [Diagram 5] FIG. 5 shows a diagram of the traditional brewing method, which takes 2 to 6 weeks and results in a fully fermented malt beverage.

[0036] [Figure 6] FIG. 6 shows a diagram of a 1-2 day “fast” brewing process for alcohol-free, non-alcoholic, or alcoholic malt beverages. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0037] definition

[0038] As used herein, the term "body" refers to the fullness of flavor of a beverage. Descriptions range from watery or characterless to satisfying or rich.

[0039] As used herein, the term "ultra high" refers to a mashing temperature of 75-100°C. In one embodiment, the mashing temperature is in the range of 75-85°C. In one embodiment, the mashing temperature is in the range of 80-100°C. In one embodiment, the mashing temperature is in the range of 76-86°C. In one embodiment, ultra high temperature refers to 80°C. Mashing temperature refers to the temperature required to optimize enzyme activity inherent in the mash and / or malt.

[0040] As used herein, the expression "aldehyde content" refers to the amount of aldehyde present in the final article. The aldehyde content is reduced below the sensory threshold, a term well known in the art.

[0041] As used herein, the terms "yeast exposure" and "yeast contact time" refer to allowing the yeast cells to metabolize the organic substrate.

[0042] As used herein, the term "mouthfeel" refers to the texture attributes of a beverage, i.e., what creates the tactile sensation in the mouth.

[0043] As used herein, the phrase "simulated alcohol thermogenesis" refers to the use of various compounds to mimic the effect that alcoholic beverages have on the heat receptors in the human body.

[0044] As used herein, the term "hops oil" refers to the essential oil extracted from the flowers or cones of hops.

[0045] As used herein, the expression "hops solution" refers to liquid extract, or dry hop powder, or dry hop pellets, or natural hop flowers.

[0046] As used herein, the phrase "adding alcohol" refers to adding alcohol, powdered alcohol, or high alcohol-containing liquid to the final product to produce an alcoholic or low-alcohol beverage. Additionally, alcohol may be added by controlling the yeast exposure (the time it takes for the yeast to produce flavor and alcohol); longer exposure times result in relatively more flavor production and less alcohol production. This should be balanced with the boiling time to minimize alcohol evaporation and loss.

[0047] As used herein, the expression "% True Extract" (%RE) is a measure of the specific gravity of a beverage, where specific gravity refers to the amount of solids (which includes fermentable sugars) present in the mixture. RE is expressed as a weight / weight ratio, where w / w represents the dissolved solids content in the beverage.

[0048] As used herein, the expression "dextrose equivalent" (DE) refers to the percentage of mono- and disaccharides present in a mixture and relates to relative sweetness.

[0049] As used herein, the term "partial fermentation" refers to a mixture produced by yeast that has undergone aerobic respiration, or minimal fermentative growth.

[0050] As used herein, the phrase "0% alcohol" means no detectable alcohol, and refers to 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, meaning no detectable alcohol. In one embodiment, less than 0.01-0.5% is considered non-alcoholic (NA) as defined by the TTB. Alcohol is measured with an Anton Paar instrument or other industry standard instrument to measure the alcohol content by volume-to-volume (v / v) percentage. Alternatively, it may be measured weight-to-weight (w / w). Alcohol by volume is known as ABV.

[0051] As used herein, the term "yeast" refers to a eukaryotic, unicellular microorganism classified as a member of the kingdom Fungi.

[0052] As used herein, the term "malt extract" refers to sugars extracted from germinated grains.

[0053] As used herein, the term "mixing" refers to agitation by shaking or stirring.

[0054] As used herein, the term "aeration" refers to the addition of air by means such as mixing or bubbling air or oxygen into a mixture.

[0055] As used herein, the term "maltodextrin" refers to a neutral tasting, water-soluble powder or liquid produced from vegetable starches, including, but not limited to, rice, corn, wheat, or tapioca.

[0056] As used herein, the term "mineral supplement" refers to minerals, including but not limited to salts and electrolytes.

[0057] As used herein, the term "deg P" refers to the measurement used to quantify the concentration of extract (primarily sugars from malt, but also other water-soluble materials in the wort) by weight percent, also commonly referred to as "degree plateau."

[0058] As used herein, the term "seltzer" refers to carbonated water.

[0059] As used herein, the term "dextrin compound" or "adduct" refers to a malt-free, non-fermentable source of sugars.

[0060] As used herein, the term "protein" refers to natural or synthetic nitrogen-containing organic compounds having large molecules made up of one or more long chains of amino acids, including whey, vegetable proteins, or animal proteins.

[0061] As used herein, the term "mash" refers to mixing ground malt and water and heating the mixture.

[0062] As used herein, the term "base" refers to a mixture of malt extract (dry or liquid) and water.

[0063] As used herein, the term "conventional temperature mashing" refers to a mashing mixture held within a temperature range of 40-75°C.

[0064] As used herein, the term "to completion of fermentation" refers to the end of the yeast fermentation cycle where zero or negligible fermentable material is present in the medium; or it can refer to the brewer removing the brewer's yeast at a particular time during fermentation when the desired fermentation endpoint has been reached, or it can refer to raising the temperature of the medium, thereby killing the brewer's yeast when the desired fermentation endpoint has been reached.

[0065] As used herein, the term "holding time" is defined as the amount of time, in seconds, minutes, hours, or days, allowed for a desired action or reaction to be completed.

[0066] As used herein, the term "holding temperature" is defined as the temperature in degrees Fahrenheit or Celsius at which a medium is held so that a desired action or reaction occurs.

[0067] Embodiment

[0068] In one embodiment, a method for producing a beer-flavored malt alcohol-free or non-alcoholic beverage (containing 0.0% to 0.5% alcohol by volume) includes the steps of forming a malt base (malt extract and water) with or without hops, flavor actives, such as spices, psychoactives, and / or bioactives; with zero to partial fermentation (minimal contact time) with yeast; and controlling the body (flavor) and sweetness of the malt base by blending malt extract, maltodextrins, or other dextrin compounds. Step 1 consists of blending a mixture of malt extract (dry or liquid), with or without adjuncts, hops, flavor actives, such as spices, psychoactives, and / or bioactives; water and yeast. This is held (with or without agitation) for 4 hours and aerated if necessary. In one embodiment, this is held for 0 to 5 hours. In one embodiment, this is held for 0 to 12 hours. In one embodiment, this is held for 0-24 hours. In one embodiment, this is held for 0 hours-1 week. In one embodiment, this is held at 30°C for 0 hours-2 weeks. In one embodiment, the temperature is 0-35°C. In one embodiment, the temperature is 0-75°C. Step 2 consists of adding maltodextrin or other dextrin compounds (additives) and water to achieve the desired true extract (RE)% and, if desired, adding lactic acid and hops solution to enhance flavor. The total weight of malt extract and maltodextrin or other dextrin compounds is calculated based on the true extract percentage of the alcoholic beer to be simulated. A typical beer has a final true extract percentage of 0.5-10% by weight (% w / w), where w / w represents the content of dissolved solids in the beer. For example, if 8% RE by weight is required, 8 grams of malt extract and maltodextrin should be added in 100 grams of liquid goods. Light beers have an RE of 0.5-2% by weight. Lager and wheat beers have an RE of 3-6% by weight. Non-alcoholic or alcohol-free wheat beers aim for an RE of 5.4% by weight.India pale ales (IPAs) and heavier beers have an RE of 4-8% by weight. Non-alcoholic or alcohol-free IPAs target an RE of 7.5% by weight. By targeting these RE amounts, the desired beer body (flavor) can be recreated by mixing malt extract and maltodextrin or other dextrin compounds, as well as combinations thereof.

[0069] The sweetness of the final product is controlled by the ratio of malt extract (with or without other monosaccharides) to maltodextrin or to other dextrin compounds, thereby targeting a particular dextrose equivalent (DE). DE refers to the content of monosaccharides and disaccharides and is related to the relative sweetness. Malt extract has high levels of monosaccharides that have a high relative sweetness (i.e., high DE). In contrast, maltodextrin has low levels of monosaccharides that have 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 0.5-2% by weight RE to about 0.5-2% by weight DE. In one embodiment, an IPA-style (beer) beverage has a ratio of about 4-8% by weight RE to about 3-6% by weight DE. In one embodiment, the wheat-style (beer) beverage has a ratio of about 3-6% by weight RE to about 2-4% by weight DE.

[0070] In one described embodiment, the RE is controlled in an all-grain brewing process using ultra-high temperature mashing at 75-85°C and up to 100°C. In one embodiment, the brewing mash mixture contains malted barley and water with or without additives, hops, flavor actives such as spices, psychoactives, and / or bioactives. In one embodiment, the brewing wort mixture contains malted or unmalted wheat (20-60%), oats (1-10%), rice (10-60%), corn (10-60%), rye (1-5%), triticale (5-20%), or any other grain, including so-called "ancient" grains, such as amaranth, quinoa, sorghum, teff, and spelt. In one embodiment, ancient grains are added at 1-50%. All additives are added as a weight percentage of the total mash weight. In one embodiment, starch (additive) is added in combination with dextrin compounds (non-fermentable, long chain sugars). During the mashing process, the mash mixture is heated to a temperature above 75°C prior to boiling. In one embodiment, the temperature during the mashing process ranges from 75°C to 100°C. In one embodiment, 80°C is used to produce RE with low fermentability and optimal body (flavor). In one embodiment, the mash mixture is heated for 20 minutes. In one embodiment, the mash mixture is heated for 15 minutes to 20 minutes. In one embodiment, the mash mixture is heated for 20 minutes to 25 minutes. In one embodiment, the mash mixture is heated for 25 minutes to 30 minutes. In one embodiment, the mash mixture is heated for 30 minutes to 35 minutes. In one embodiment, the mash mixture is heated for 35 minutes to 40 minutes.

[0071] In one embodiment described, the RE is controlled using conventional mashing temperatures and times in a whole grain brewing process. In one embodiment, the brewing mash mixture contains malted barley and water with or without additives, hops, flavor actives such as spices, psychoactives, and / or bioactives. In one embodiment, the brewing wort mixture contains malted or unmalted wheat (20-60%), oats (1-10%), rice (10-60%), corn (10-60%), rye (1-5%), triticale (5-20%), or any other grain, including so-called "ancient" grains, such as amaranth, quinoa, sorghum, teff, and spelt. In one embodiment, ancient grains are added at 1-50%. All additives are added as a weight percentage of the total mash weight. In one embodiment, starch (additive) is added in combination with dextrin compounds (non-fermentable, long chain sugars).

[0072] In one embodiment, the method includes reducing aldehydes by yeast exposure. Unfermented beer (also called "wort") has high concentrations of flavor-active compounds called aldehydes, which, when present in beer, cause unpleasant flavors. Aldehydes are present in the malt extract portion or the malt portion, with or without additives, hops, flavor actives, such as spices, psychoactives, and / or bioactives, and are not present in the maltodextrin portion, with or without hops, flavor actives, such as spices, psychoactives, and / or bioactives.

[0073] In one embodiment, wort (produced using either a malt extract base or brewer's malt), with or without base, adjuncts, hops, flavor actives such as spices, psychoactives, and / or bioactives, is mixed with yeast and water and held at room temperature, in one embodiment in the range of 0-35°C, in one embodiment in the range of 0-75°C, in one embodiment in the range of 30-65°C, for 0.00-5 hours, in one embodiment for 0 hours to 2 weeks, to reduce the aldehydes below their flavor threshold.

[0074] In one embodiment, wort (produced either on a malt extract base or on a brewer's malt base), with or without additives, flavor active materials such as hops, spices, psychoactive materials, and / or bioactive materials, or combinations thereof, is mixed with yeast and water and held at room temperature, in one embodiment in the range of 0-35°C, in one embodiment in the range of 0-75°C, in one embodiment in the range of 30-65°C, for 3-4 hours.

[0075] In one embodiment, wort (produced either on a malt extract base or on a brewer's malt base), with or without flavor active materials such as adjuncts, hops, spices, psychoactive materials, and / or bioactive materials, is mixed with yeast and water and held at room temperature, in one embodiment in the range of 0-35°C, in one embodiment in the range of 0-75°C, in one embodiment in the range of 30-65°C, for 2-4 hours.

[0076] In one embodiment, wort (produced by either a malt extract base or a brewer's malt base), with or without additives, flavor active materials such as hops, spices, psychoactive materials, and / or bioactive materials, and combinations thereof, is mixed with yeast and water and held at room temperature, in one embodiment in the range of 0-35°C, in one embodiment in the range of 0-75°C, in one embodiment in the range of 30-65°C, for 0-2 hours.

[0077] In one embodiment, wort (produced from either a malt extract base or a brewer's malt base), with or without flavor active materials such as additives, hops, spices, psychoactive materials, and / or bioactive materials, and combinations thereof, is mixed with yeast and water and held at room temperature, in one embodiment in the range of 0-35° C., in one embodiment in the range of 0-75° C., in one embodiment in the range of 30-65° C., for 4 hours. In one embodiment, maltodextrin or other dextrin compound is added to the brewer's yeast and held at a temperature in one embodiment in the range of 0-35° C., in one embodiment in the range of 0-75° C., in one embodiment in the range of 30-65° C.

[0078] In one embodiment, the temperature range is 28-35° C. In one embodiment, the temperature range is 31-32° C.

[0079] In one embodiment, the brewer's yeast is selected from the group consisting of Saccharomyces cerevisiae and Saccharomyces uvarum, and combinations thereof.

[0080] In one embodiment, the non-brewer's yeast strain is used at a temperature in the range of 0-35° C. In one embodiment, the non-brewer's yeast strain is used at a temperature above 35° C. In one embodiment, the non-brewer's yeast strain is used at a temperature as high as 75° C. In one embodiment, the yeast strain is kept at a temperature in the range of 0-35° C., in one embodiment at a temperature in the range of 0-75° C., in one embodiment at a temperature in the range of 30-65° C.

[0081] In one embodiment, the additional yeast strains include, but are not limited to, baker's yeast, wine yeast, champagne yeast, distiller's yeast, and any other type of cultured yeast, wild yeast, industrial yeast, and combinations thereof. In one embodiment, additional microorganisms that cannot ferment certain sugars are used and can include Saccharomycodes ludwigii, Pichia kluyveri, Zygosaccharomyces rouxii, Torula delbrueckii, or genetically modified organisms (GMOs), and combinations thereof.

[0082] In one embodiment, conventional or genetically modified yeast, as well as other microorganisms, carrying genes and traits from other organisms are used.

[0083] In one embodiment, other microorganisms are used that serve to reduce undesirable flavor compounds in the wort mixture.

[0084] In one embodiment, the presence of yeast or other microorganisms results in the production of flavor enhancing components such as esters and higher alcohols (alcohols with 2 or more carbon atoms), resulting in the reduction and elimination of undesirable flavors. Many of these flavor enhancing components have boiling points above 100° C., which is the temperature at which boiling occurs in conventional breweries, and therefore will survive the boiling process and will be present in the final product. These flavor enhancing components contribute to the flavor of the final product, the finished beer. Constant stirring provides aeration and oxygen, which will allow the yeast to activate and grow anaerobically or aerobically, thus minimizing the production of alcohol during this time. The growth of the yeast further produces flavor enhancing components and limits the production of aldehydes. Aeration 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 nutrients for the yeast or other microorganisms. Since the mixture is boiled, sterile conditions are not necessary; conditions involving aseptic techniques are possible.

[0085] After holding the mixture at 20-35°C for a range of 1-5 hours, a portion of the malt containing yeast (with or without adjuncts, hops, flavor actives such as spices, psychoactives, and / or bioactives) is added to the preformed maltodextrin solution (or other dextrin compound) described above at the appropriate RE concentration, and the mixture is boiled for 0.1 minutes or more to inactivate the yeast, cook off (evaporate) and remove any alcohol that may be produced, and pasteurize the solution.

[0086] In one embodiment, the boiling time is controlled to produce a desired amount of alcohol in the range of 0.00% or more and less than 0.49% ABV, or up to 0.5% ABV or more, depending on the desired final level of alcohol in the article. In one embodiment, a low alcohol beer article, defined by the Alcohol and Tobacco Tax and Trade Bureau (TTB) as 0.5-2.5% alcohol by volume, is produced by this process. In one embodiment, this allows the brewer to demonstrate that alcoholic fermentation may occur, as necessary, for example, where a demonstrated production of alcohol must occur in order for the article to be called "beer" or for the article to fall under the jurisdiction of one government agency (e.g., the Food and Drug Administration) or another government agency (e.g., the TTB) for required article labeling.

[0087] In one embodiment, the pH of the extract is controlled: soured malt or other soured raw materials or ingredients, such as lactic acid or any other food acid, e.g., citric acid, phosphoric acid, or acid preparations using acid-producing bacteria, e.g., Lactobacillus delbruckii, L. brevis, L. acidophilus, L. lactis, Pediococcus damnosus, etc. (formerly called P. cerevisiae, now classified as P. acidilactici), are used to lower the pH to that of the finished beer, in the range of about pH 3.0 to 6.5.

[0088] In one embodiment, "mouthfeel" is controlled by the addition of proteinaceous peptides. Mouthfeel is defined as the texture attribute of beer. It is controlled by boiling the yeast and malt mixture to kill and lyse the yeast cells, releasing yeast oligopeptides and polypeptides, thereby improving the mouthfeel of the product. Peptides consist of oligopeptides (2-20 amino acids in length) and polypeptides of about 50 amino acids or less. Peptides larger than about 50 amino acids, known as proteins, do not generally survive the boiling step of the brewing process. In one embodiment, peptides are added by natural, chemical, or enzymatic degradation of larger proteins.

[0089] In one embodiment, the products of fermentation products are added to enrich the final alcohol-free or non-alcoholic beer product with proteinaceous peptides. In one embodiment, these products include soy sauce (wheat or soybean fermentation) fermented with molds, such as Aspergillus spp., or soy sauce using bacteria, such as Lactobacillus spp., to break down existing sugars into lactic acid. Typical usage amounts are 0.1-50 milliliters or more of fermentation product per liter, thereby improving the mouthfeel. In one embodiment, usage amounts in non-alcoholic (beer) beverages are 1-5 milliliters per liter, with a preferred usage amount being 3 milliliters per liter. In one embodiment, usage amounts in low-alcohol (beer) beverages are 1-5 milliliters per liter, with a usage amount being 3 milliliters per liter. In one embodiment, proteinaceous peptides from the fermentation products miso, tauco, and kombucha are added.

[0090] In one embodiment, a small amount of allyl isothiocyanate is added to the mixture to mimic the "heat" of alcohol. 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 from the Brassicaceae family, classically referred to as the cruciferae (mustard family), including horseradish, mustard greens, turnips, rutabaga, cabbage, kohlrabi, Brussels sprouts, cauliflower, broccoli, and kale, are added. Foods made from these plants, such as wasabi (made from horseradish and mustard greens), are used. A range of 0.1 micrograms per liter to 1000 micrograms or more can be used to induce a heat response similar to that of alcohol. In one embodiment, about 100 micrograms per liter is added to provide a mild heat effect similar to alcohol. Plants or foods are added to the mash mixture at any time after boiling to achieve the desired heat level. The boiling point of allyl isothiocyanate is 151 °C, so it will stay in solution and boiling the wort at 100 °C will not vaporize it. The temporary heat from allyl isothiocyanate is different from the burning, sustained heat of capsaicin from chili peppers. The warming effect can also be mimicked by other natural and artificial means, such as the addition of gingerols, shogaols, paradols, or zingerones from members of the ginger family of plants, such as ginger or grains of paradise.

[0091] In one embodiment to create an IPA, a suitable hop oil or extract is added for bitterness and other flavorings. Hop oils and extracts can be very concentrated, with as little as 0.01 micrograms per liter or more than 100 milligrams per liter being used depending on the original concentration of the oil or extract. In one embodiment, the product is dry hopped with hop materials, such as hop pellets, at as little as 0.01 grams per liter to more than 1000 grams per liter. In one embodiment, specialty malts are added to mimic the desired beer style. These can be added as concentrated extracts or ground malt. The amount added can be as little as 0.01 grams per liter to more than 1000 grams per liter. Wheat malt can be added to provide a wheat beer flavor. In one embodiment, roasted malt is added for flavors associated with stout beers. In one embodiment, caramel malt is added for flavors associated with amber ales, etc. In one embodiment, natural and artificial flavors are added to the final product to create other desirable beer styles and novelties, such as carbonated water or kombucha.

[0092] In one embodiment, ingredients such as herbs, spices, teas, caffeine, proteins, vitamin and mineral supplements, melatonin, juices, cannabis, terpenes, cannabinoids, cannabidiol, synthetic cannabinoids, mushrooms, psilocybin-containing mushrooms, peyote, ayahuasca, mescaline, and other items that provide flavoring or physiological and psychoactive responses are added to the final product. In one embodiment, the final product is carbonated to a desired level, packaged, and sterilized. In one embodiment, the amount of carbonation ranges from a natural level of about 1.5% CO2 by volume (1.5 vol / vol) to a very high level of more than 3.0% CO2 by volume (3.0 vol / vol).

[0093] In one embodiment, the carbonation method is either natural carbonation or forced carbonation. Natural carbonation occurs during a short period of time that allows the yeast to ferment. Forced carbonation can be used in the range of 1.5% by volume (1.5 vol / vol) to 3.0% by volume (3.0 vol / vol) or higher to achieve a target level of 2.7.

[0094] In one embodiment, the alcohol-free or non-alcoholic product made by the described process becomes an alcoholic product by the addition of alcohol. This can be achieved by the addition of any product containing alcohol, or a fermented high alcohol content product (such as high alcohol beer or wine), or a powdered alcohol product. This process allows the production of alcoholic beverages in a short time, typically less than 12 hours, compared to the traditional time frame of 2 to 6 weeks or more, resulting in significant savings in cost, labor, and materials. The product made in this way is similar to a typically made product, such as beer, wine, kombucha, hard seltzer, etc. EXAMPLES

[0095] Implementations may include one or more of the following features. Method 1A: A method in which the resulting beverage contains 0%, 0.01%, 0.02%, 0.03%, 0.04% ABV, 0.45%-0.49% ABV, or 0.5% ABV or greater. Malt extract (with or without adjuncts), water, yeast, and / or other adjuncts are mixed and aerated as desired. The temperature of the mixture may be controlled to not exceed 35°C. The temperature of the mixture may be controlled within a range of 0-35°C. The temperature of the mixture may be controlled to not exceed 75°C. The mixture is held aerobically or anaerobically for 0-4 hours (range 0-5 hours, up to 2 weeks), after which maltodextrin or other dextrin compounds (adjuncts), water, and / or lactic acid are added as desired. Hops, spices, herbs, specialty malts, or combinations thereof may also be added. The mixture is heated to boiling and then cooled. The alcohol content is evaluated before or after heating, or both. The amount of malt extract and maltodextrin or other dextrin compounds (additives) is adjusted to change the body (flavor) and sweetness of the beverage. The aldehyde content and / or flavor enhancing components of the beverage are controlled during production by allowing zero to partial fermentation by yeast (minimizing yeast contact time) and by boiling. The mouthfeel of the beverage is controlled by adding proteinaceous peptides. After the addition of maltodextrin or other dextrin compounds, ingredients selected from the group that may include allyl isothiocyanate, gingerol, shogaol, paradol, and zingerone may be added. The flavor of the beverage is changed by adding ingredients 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 the addition of ingredients selected from the group which may include caffeine, proteins, vitamin supplements, mineral supplements, kombucha, herbs, teas, spices, beer, wine, spirits, terpenes, cannabinoids, synthetic cannabinoids, mushrooms, psilocybin-containing mushrooms, peyote, ayahuasca, mescaline, and combinations thereof. The additives provide flavor and / or physiological and / or psychological effects.Alcohol is added to the malt beverage to produce alcoholic beer in a shorter time frame than traditional methods or fermentation.

[0096] Method 1B: A method in which the resulting beverage contains 0.00% ABV, 0.01%, 0.02%, 0.03%, 0.04%, 0.45%, up to 0.49% ABV, or 0.5% or greater ABV. Malt, with or without additives, is mixed with water, with or without hops, flavor actives, such as spices, psychoactives, and / or bioactives, heated to at least 75°C (range 70-90°C) for at least 20 minutes (range 10-30 minutes), and then cooled to 30°C (range 0-35°C). Yeast is added, with or without additives, hops, flavor actives, such as spices, psychoactives, and / or bioactives; the mixture is held aerobically or anaerobically for 4 hours (range 0-5 hours, or up to 2 weeks). Additives, water, and / or lactic acid are added as desired. Hops, spices, herbs, specialty malts, or combinations thereof may be added. The mixture is heated to boiling and then cooled. The alcohol content is evaluated before or after heating, or both. The amount of malt extract and maltodextrin or other dextrin compounds (additives) is adjusted to vary the body (flavor) and sweetness of the beverage. The aldehyde content and / or flavor enhancing components of the beverage are controlled during production by allowing zero to partial fermentation by yeast (minimizing yeast contact time) and by boiling. The mouthfeel of the beverage may be controlled by adding proteinaceous peptides. After the addition of malt, materials selected from the group that may include allyl isothiocyanate, gingerol, shogaol, paradol, and zingerone may be added. The flavor of the beverage is altered by the addition of an ingredient selected from the group which may include hop oils, hop extracts, specialty malts, natural flavors, artificial flavors, and combinations thereof. The flavor of the beverage is altered by the addition of an ingredient selected from the group which may include caffeine, proteins, vitamin supplements, mineral supplements, kombucha, herbs, teas, spices, beer, wine, spirits, terpenes, cannabinoids, synthetic cannabinoids, mushrooms, psilocybin-containing mushrooms, peyote, ayahuasca, mescaline, and combinations thereof.The additives provide flavor and / or physiological and / or psychoactive responses. Alcohol is added to malt beverages to produce alcoholic beer in a shorter time frame than traditional methods or fermentation.

[0097] Method 2A: A method in which the resulting beverage contains greater than 0.5% ABV. Malt extract (with or without adjuncts), water, yeast, and / or other adjuncts are mixed and aerated as desired. The temperature of the mixture may be controlled to not exceed 35°C. The temperature of the mixture may be controlled within the range of 0-35°C. The temperature of the mixture may be controlled to not exceed 75°C. The mixture is held aerobically or anaerobically for 12 hours (range 6-48 hours), after which maltodextrin or other dextrin compounds (adjuncts), hops, spices, herbs, specialty malts, or combinations thereof may be added. The yeast is removed from the mixture and the mixture is heated to boiling and then cooled. The alcohol content is assessed before heating, or after heating, or both. The amount of malt extract and maltodextrin or other dextrin compounds (additives) are adjusted to vary the body (flavor) and sweetness of the beverage. The flavor of the beverage is altered by adding ingredients 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 ingredients selected from the group that may include caffeine, proteins, vitamin supplements, mineral supplements, kombucha, herbs, teas, spices, beer, wine, spirits, terpenes, cannabinoids, synthetic cannabinoids, mushrooms, psilocybin-containing mushrooms, peyote, ayahuasca, mescaline, and combinations thereof. Additives provide flavor and / or physiological and / or psychoactive effects. Fermentation time may be adjusted to control the desired alcohol content.

[0098] Method 2B: A method in which the resulting beverage contains greater than 0.5% ABV. Malt, with or without additives, with or without hops, flavor actives, such as spices, psychoactives, and / or bioactives, is mixed with water and heated to at least 75°C (range 70-90°C) for at least 20 minutes (range 10-30 minutes); then cooled to 30°C (range 0-35°C). Yeast is added with or without additives, hops, flavor actives, such as spices, psychoactives, and / or bioactives; the mixture is held aerobically or anaerobically for 12 hours (range 6-48 hours). Add additives, water, and / or lactic acid, as desired. Hops, spices, herbs, specialty malts, or combinations thereof may be added. Yeast is removed from the mixture and the mixture is heated to boiling and then cooled. The alcohol content is evaluated before or after heating, or both. The flavor of the beverage is altered by the addition of ingredients 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 the addition of ingredients selected from the group that may include caffeine, proteins, vitamin supplements, mineral supplements, kombucha, herbs, teas, spices, beer, wine, spirits, terpenes, cannabinoids, synthetic cannabinoids, mushrooms, psilocybin mushrooms, peyote, ayahuasca, mescaline, and combinations thereof. The additives provide flavor and / or physiological and / or psychoactive effects. The fermentation time may be adjusted to control the desired amount of alcohol.

[0099] Method 2C: A method in which the resulting beverage contains an ABV of greater than 0.5%. Malt, with or without adjuncts, is mixed with water, with or without hops, flavor actives, such as spices, psychoactives, and / or bioactives, and heated to at least conventional mashing temperatures (range 40-75°C); then cooled to 30°C (range 0-35°C). Yeast is added, with or without adjuncts, hops, flavor actives, such as spices, psychoactives, and / or bioactives; the mixture is held aerobically or anaerobically for 12 hours (range 6-48 hours). Adjuncts, water, and / or lactic acid are added as desired. Hops, spices, herbs, specialty malts, or combinations thereof may be added. Yeast is removed from the mixture, and the mixture is heated to boiling, then cooled. Alcohol content is assessed before heating, or after heating, or both. The flavor of the beverage is altered by the addition of ingredients selected from the group which may include hop oils, hop extracts, specialty malts, natural flavors, artificial flavors, and combinations thereof. The flavor of the beverage is altered by the addition of ingredients selected from the group which may include caffeine, proteins, vitamin supplements, mineral supplements, kombucha, herbs, teas, spices, beer, wine, spirits, terpenes, cannabinoids, synthetic cannabinoids, mushrooms, psilocybin mushrooms, peyote, ayahuasca, mescaline, and combinations thereof. The additives provide flavor and / or physiological and / or psychoactive responses. The fermentation time may be adjusted to control the desired alcohol content.

[0100] Table 1 summarizes quick brew process examples 1A / 1B. Table 2 summarizes quick brew process examples 2A / 2B / 2C.

[0101] [Table 1] [Table 2]

[0102] Example 1 - Method 1A; AF / NA Belgian Style White Ale (mixture of malt extract and maltodextrin) Rapid non-alcoholic production with 0.00% ABV Belgian Style White Brewed per barrel (159 liters)

[0103] [Table 3]

[0104] The grains, malt extract, and maltodextrin are mixed with 40 gallons (151 liters) of water at 30°C. Add yeast and aerate and mix at 30° C. for 4 hours. Add lactic acid. Add hops. Increase temperature to boiling; boil for 60 minutes. Add hops, orange peel, and coriander. If desired, the mixture may be clarified by whirlpooling or filtration. Transfer to a 4°C tank; deg P should be between 5.0 and 6.0 and pH between 4.15 and 4.35. Filter, carbonate and bottle.

[0105] Example 2 - Method 1A; Belgian-style white ale with added alcohol (mixture of malt extract and maltodextrin) Belgian Style White Brewed per barrel (159 liters)

[0106] [Table 4]

[0107] The grains, malt extract, and maltodextrin are mixed with 40 gallons (151 liters) of water at 30°C. Add yeast and aerate and mix at 30° C. for 4 hours. Add lactic acid. Add hops. Increase temperature to boiling; boil for 60 minutes. Add hops, orange peel, and coriander. If desired, the mixture may be clarified by whirlpooling or filtration. Transfer to a 4°C tank; deg P should be between 5.0 and 6.0 and pH between 4.15 and 4.35. Add alcohol in liquid or powder form to achieve the desired volume percent alcohol. Filter, carbonate and bottle.

[0108] Example 3 - Method 1B; AF / NA Belgian-style White Ale with UHT Mashing (Ultra-high temperature (UHT) mashing) Rapid non-alcoholic production with 0.00% ABV Belgian Style White Brewed per barrel (159 liters)

[0109] [Table 5]

[0110] Mash with 40 gallons (151 liters) water at 80°C; hold at 80°C for 30 minutes. Lauter into the brew kettle and sparge the grains with 80°C water. Cool to 30°C. Add yeast and aerate and mix at 30° C. for 4 hours. Add lactic acid. Add hops. Increase temperature to boiling; boil for 60 minutes. Add hops, orange peel, and coriander. If desired, the mixture may be clarified by whirlpooling or filtration. Transfer to a 4°C tank; deg P should be between 5.0 and 6.0 and pH between 4.15 and 4.35. Filter, carbonate and bottle.

[0111] Example 4 - Method 1B: Belgian-style white ale with UHT mashing and alcohol addition (Ultra-high temperature (UHT) mashing) Belgian Style White Brewed per barrel (159 liters)

[0112] [Table 6]

[0113] Mash with 40 gallons (151 liters) water at 80°C; hold at 80°C for 30 minutes. Lauter into the brew kettle and sparge the grains with 80°C water. Cool to 30°C. Add yeast and aerate and mix at 30° C. for 4 hours. Add lactic acid. Add hops. Increase temperature to boiling; boil for 60 minutes. Add hops, orange peel, and coriander. If desired, the mixture may be clarified by whirlpooling or filtration. Transfer to a 4°C tank; deg P should be between 2.0 and 3.0 and pH between 4.15 and 4.35. Add alcohol in liquid or powder form to achieve the desired volume percent alcohol. Filter, carbonate and bottle.

[0114] Example 5 - Method 1A; AF / NA IPA with Malt Extract (mixture of malt extract and maltodextrin) Rapid non-alcoholic production with 0.00% ABV Brewing per barrel (159 liters) of IPA

[0115] [Table 7]

[0116] The malt extract and maltodextrin are mixed with 40 gallons (151 liters) of water at 30°C. Add yeast and aerate and mix at 30° C. for 4 hours. Add lactic acid. Add hops. Increase temperature to boiling; boil for 60 minutes. Add hops. If desired, the mixture may be clarified by whirlpooling or filtration. Transfer to a 4°C tank; the deg P should be between 6.5 and 7 and the pH should be between 4.15 and 4.35. Dry hopping. Filter, carbonate and bottle.

[0117] Example 6 - Method 1A; IPA with alcohol by adding alcohol (mixture of malt extract and maltodextrin) Brewing per barrel (159 liters) of IPA

[0118] [Table 8]

[0119] The malt extract and maltodextrin are mixed with 40 gallons (151 liters) of water at 30°C. Add yeast and aerate and mix at 30° C. for 4 hours. Add lactic acid. Add hops. Increase temperature to boiling; boil for 60 minutes. Add hops. Clarify by whirlpooling or filtration. Transfer to a 4°C tank; the deg P should be between 6.5 and 7 and the pH should be between 4.15 and 4.35. Add alcohol in liquid or powder form to achieve the desired volume percent alcohol. Dry hopping. Filter, carbonate and bottle.

[0120] Example 7 - Method 1A; AF / NA IPA with UHT mashing (Ultra-high temperature (UHT) mashing) Rapid non-alcoholic production with 0.00% ABV Brewing per barrel (159 liters) of IPA

[0121] [Table 9]

[0122] Mash with 40 gallons (151 liters) water at 80°C; hold at 80°C for 30 minutes. Lauter into the brew kettle and sparge the grains with 80°C water. Cool to 30°C. Add yeast and aerate and mix at 30° C. for 4 hours. Add lactic acid. Add hops. Increase temperature to boiling; boil for 60 minutes. Add hops. Clarify by whirlpooling or filtration. Transfer to a 4°C tank; the deg P should be between 6.5 and 7 and the pH should be between 4.15 and 4.35. Dry hopping. Filter, carbonate and bottle.

[0123] Example 8 - Method 1B; Alcoholic IPA by UHT mashing and alcohol addition (Ultra-high temperature (UHT) mashing) Brewing per barrel (159 liters) of IPA

[0124] [Table 10]

[0125] Mash with 40 gallons (151 liters) water at 80°C; hold at 80°C for 30 minutes. Lauter into the brew kettle and sparge the grains with 80°C water. Cool to 30°C. Add yeast and aerate and mix at 30° C. for 4 hours. Add lactic acid. Add hops. Increase temperature to boiling; boil for 60 minutes. Add hops. Clarify by whirlpooling or filtration. Transfer to a 4°C tank; the deg P should be between 6.5 and 7 and the pH should be between 4.15 and 4.35. Add alcohol in liquid or powder form to achieve the desired volume percent alcohol. Dry hopping. Filter, carbonate and bottle.

[0126] Example 9 - Method 2A; Belgian-style white ale with alcohol by malt extract blending and fermentation (mixture of malt extract and maltodextrin) Belgian Style White Brewed per barrel (159 liters)

[0127] [Table 11]

[0128] The grains, malt extract, and maltodextrin are mixed with 40 gallons (151 liters) of water at 30°C. Yeast is added and fermentation is completed with aeration and mixing for 12 hours at 30°C. Remove the yeast. Increase the heat and bring to a boil. Boil until desired level of alcohol and volatile organic aromas is achieved. Add hops, orange peel, and coriander. If desired, the mixture may be clarified by whirlpooling or filtration. Transfer to a 4°C tank; the deg P should be between 2.0 and 3.0 and the ABV should be between 4.0 and 5.5. Filter, carbonate and bottle.

[0129] Example 10 - Method 2B; Alcoholic Belgian-style White Ale by UHT Mashing and Fermentation (Ultra-high temperature (UHT) mashing) Belgian Style White Brewed per barrel (159 liters)

[0130] [Table 12]

[0131] Mash with 40 gallons (151 liters) water at 80°C; hold at 80°C for 30 minutes. Lauter into brew kettle and sparge grains with 75°C water. Cool to 30°C. Yeast is added and fermentation is completed with aeration and mixing for 12 hours at 30°C. Remove the yeast. Increase the heat and bring to a boil. Boil until desired level of alcohol and volatile organic aromas is achieved. Add hops, orange peel, and coriander. Clarify by whirlpooling or filtration. Transfer to a 4°C tank; the deg P should be between 2.0 and 3.0 and the ABV should be between 4.0 and 5.5. Filter, carbonate and bottle.

[0132] Example 11 - Method 2C; Belgian-style white ale with alcohol, traditional mashing (Traditional mashing) Belgian Style White Brewed per barrel (159 liters)

[0133] [Table 13]

[0134] Mash with 40 gallons (151 liters) water at 60°C; hold at 60°C for 60 minutes. Ramp to 75°C; hold at 75°C for 10 minutes. Lauter into brew kettle and sparge grains with 75°C water. Cool to 30°C. Yeast is added and fermentation is completed with aeration and mixing for 12 hours at 30°C. Remove the yeast. Increase the heat and bring to a boil. Boil until desired level of alcohol and volatile organic aromas is achieved. Add hops, orange peel, and coriander. Clarify by whirlpooling or filtration. Transfer to a 4°C tank; the deg P should be between 2.0 and 3.0 and the ABV should be between 4.0 and 5.5. Filter, carbonate and bottle.

[0135] Example 12 - Method 2A; Alcoholic IPA by Malt Extract Blending and Fermentation (mixture of malt extract and maltodextrin) Brewing per barrel (159 liters) of IPA

[0136] [Table 14]

[0137] The malt extract and maltodextrin are mixed with 40 gallons (151 liters) of water at 30°C. Yeast is added and fermentation is completed with aeration and mixing for 12 hours at 30°C. Increase the heat and bring to a boil. Boil until desired level of alcohol and volatile organic aromas is achieved. Hops are added during the boil. Clarify by whirlpooling or filtration. Transfer to a 4°C tank; the deg P should be between 3.0 and 4.5 and the ABV should be between 6 and 7.5. Dry hopping. Filter, carbonate and bottle.

[0138] Example 13 - Method 2B; Alcoholic IPA via UHT Mashing / Fermentation (Ultra-high temperature (UHT) mashing) Brewing per barrel (159 liters) of IPA

[0139] [Table 15]

[0140] Mash the malt and corn syrup with 40 gallons (151 liters) of water at 80°C; hold at 80°C for 30 minutes. Lauter into the brew kettle and sparge the grains with 80°C water. Cool to 30°C. Yeast is added and fermentation is completed with aeration and mixing for 12 hours at 30°C. Remove the yeast. Increase the heat and bring to a boil. Boil until desired level of alcohol and volatile organic aromas is achieved. Add hops. Clarify by whirlpooling or filtration. Transfer to a 4°C tank; the deg P should be between 6.5 and 7 and the ABV should be between 4.15 and 4.35. Dry hopping. Filter, carbonate and bottle.

[0141] Example 14 - Method 2C; Alcoholic IPA by Traditional Mashing / Fermentation (Traditional mashing) Brewing per barrel (159 liters) of IPA

[0142] [Table 16]

[0143] Mash with 40 gallons (151 liters) water at 60°C; hold at 60°C for 60 minutes. Ramp to 75°C; hold at 75°C for 10 minutes. Lauter into brew kettle and sparge grains with 75°C water. Cool to 30°C. Yeast is added and fermentation is completed with aeration and mixing for 12 hours at 30°C. Remove the yeast. Increase the heat and bring to a boil. Boil until desired level of alcohol and volatile organic aromas is achieved. Add hops. Clarify by whirlpooling or filtration. Transfer to a 4°C tank; the deg P should be between 6.5 and 7 and the ABV should be between 4.15 and 4.35. Dry hopping. Filter, carbonate and bottle.

[0144] It will be apparent to those skilled in the art that various modifications and variations can be made to the methods and structures of the present 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 and water with or without adducts, hops, flavoring agents such as spices, psychoactive substances and / or physiologically active substances; (b) Heat the mixture at at least 70°C for at least 20 minutes, and then cool it to a temperature in the range of 0 to 35°C; (c) Adding yeast with or without psychoactive substances and / or physiologically active substances, such as hops, flavoring agents, such as spices; (d) The mixture is kept aerobic or anaerobic at a temperature of 0 to 75°C for 0.00 hours to 2 weeks; (e) Adding maltodextrin or other adducts, water, lactic acid, and hop solution to the mixture; (f) Heat the mixture to a boil; and, (g) Cool the mixture, Methods that include...

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

3. The method according to claim 1, wherein the beverage contains alcohol with an ABV of 0.50% to 15% by controlling the boiling time to obtain a desired final level of alcohol in the final product.

4. The method according to any one of claims 1 to 3, wherein the aldehyde content and / or flavor-enhancing components of the mixture are controlled during production by enabling partial fermentation by yeast instead of complete fermentation.

5. The method according to any one of claims 1 to 3, wherein the mouthfeel of the mixture or beverage is controlled by the addition of a protein peptide.

6. The method according to any one of claims 1 to 3, wherein the flavor of the mixture or beverage is altered by the addition of a material selected from the group consisting of hop oil, hop extract, special malt, natural flavors, artificial flavors, and combinations thereof, and / or the psychoactive and / or physiological composition of the mixture or beverage is altered by the addition of a material selected from the group consisting of caffeine, protein, vitamin supplements, mineral supplements, kombucha, herbs, tea, spices, beer, wine, distilled spirits, terpenes, cannabinoids, synthetic cannabinoids, mushrooms, psilocybin-containing mushrooms, peyote, ayahuasca, mescaline, and combinations thereof, and the addition provides the mixture or beverage with flavor and / or physiological and / or psychoactive effects.

7. The method according to any one of claims 1 to 3, wherein alcohol is added to the beverage to produce alcoholic beer in a faster time frame than conventional fermentation methods.

8. The method according to any one of claims 1 to 3, for producing wine, kombucha, alcohol-free, non-alcoholic, or alcoholic mixtures or beverages in a faster timeframe than conventional methods.

9. A rapid method for producing alcoholic beverages, including the following steps: (a) Mixing a malt extract and water base with or without adducts, hops, flavoring agents such as spices, psychoactive substances and / or physiologically active substances with yeast; (b) The mixture is kept aerobic or anaerobic at 30°C (in the range of 0 to 35°C, up to a maximum of 75°C) for 12 hours (in the range of 6 to 48 hours); (c) Adding maltodextrin or other additives, water, lactic acid, and hop solution to the mixture; (d) Removing yeast from the mixture; (e) Heat the mixture to a boil; and, (f) Cooling the mixture; Methods that include...

10. The method according to claim 9, wherein the beverage contains more than 0.5% ABV.

11. The method according to claim 9 or 10, wherein the aldehyde content and / or flavor-enhancing components of the mixture or beverage are controlled by changing the fermentation time.

12. The method according to claim 9 or 10, wherein the flavor of the mixture or beverage is altered by the addition of a material selected from the group consisting of hop oil, hop extract, special malt, natural flavors, artificial flavors, and combinations thereof, and / or the psychoactive and / or physiological composition of the mixture or beverage is 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, distilled spirits, terpenes, cannabinoids, synthetic cannabinoids, mushrooms, psilocybin-containing mushrooms, peyote, ayahuasca, mescaline, and combinations thereof, and the addition provides the mixture or beverage with flavor and / or physiological and / or psychoactive effects.

13. The method according to claim 9 or 10, for producing wine, kombucha, carbonated water, and other alcohol-free, non-alcoholic, or alcoholic mixtures or beverages in a faster timeframe than conventional methods.

14. A rapid method for producing alcoholic beverages, comprising the following steps: (a) Mixing malt and water; with or without adducts, hops, flavoring agents such as spices, psychoactive substances and / or physiologically active substances; (b) Heat the mixture at at least 70°C for at least 10 minutes, and then cool it to a temperature in the range of 0 to 35°C; (c) Adding yeast with or without hops, flavoring agents such as spices, psychoactive substances and / or physiologically active substances, and / or combinations thereof; (d) The mixture is kept aerobic or anaerobic at a temperature of 0 to 75°C for 6 to 48 hours; (e) Adding maltodextrin or other dextrin compounds (adducts), water, lactic acid, and hop solution to the mixture; (f) Remove the yeast from the mixture. (g) Heat the mixture to a boil; and, (h) Cool the mixture, Methods that include...

15. The method according to claim 14, wherein the beverage contains more than 0.5% ABV.

16. The method according to claim 14 or 15, wherein the aldehyde content and / or flavor-enhancing components of the beverage are controlled by changing the fermentation time.

17. The method according to claim 14 or 15, wherein the flavor of the mixture or beverage is altered by the addition of a material selected from the group consisting of hop oil, hop extract, special malt, natural flavors, artificial flavors, and combinations thereof, and / or the psychoactive and / or physiological composition of the beverage is 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, distilled spirits, terpenes, cannabinoids, synthetic cannabinoids, mushrooms, psilocybin-containing mushrooms, peyote, ayahuasca, mescaline, and combinations thereof, and the addition provides the mixture or beverage with flavor and / or physiological and / or psychoactive effects.

18. The method according to claim 14 or 15, for producing wine, kombucha, carbonated water, and other alcohol-free, non-alcoholic, or alcoholic mixtures or beverages in a faster timeframe than conventional methods.

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