Beer Carbonation via Decoupled Brewing and Dispensing
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
The existing beer production process is complex and costly due to the need for pressure-resistant containers and stringent safety regulations, primarily because beer must be carbonated during brewing, making filling, transport, and dispensing systems expensive and logistically challenging.
Innovation Solution
A method involving the production of a CO2-free or low-CO2 beer intermediate product, which is then filled into non-pressurized containers and carbonated separately using an impregnator with a large surface area, allowing for the addition of CO2 or other gases, such as a CO2/nitrogen mixture, during serving.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If beer is carbonated during brewing using traditional methods, then the beer achieves proper carbonation and taste, but the filling, transport, and storage become complex and costly due to pressure-resistant container requirements
Solution Approach 1:
The patent separates the carbonation process from the brewing process. Beer is first brewed without carbonation (or with minimal carbonation), then carbonated separately in a second step before filling. This segmentation allows the brewing and carbonation processes to be independently optimized and eliminates the need for pressure-resistant containers during brewing and transport.
Solution Approach 2:
The patent performs preliminary brewing and transport of beer in a non-carbonated or low-carbonation state, before the final carbonation step. This preliminary action in a non-pressurized state simplifies all subsequent handling, filling, and transport operations, avoiding the need for complex pressure-resistant systems.
2Reliability
If beer is stored and transported in pressurized containers to maintain carbonation, then carbonation is maintained, but safety regulations and inspection requirements increase complexity and cost
Solution Approach 1:
The patent performs preliminary brewing, filtering, and transport of beer in a non-carbonated or low-carbonation state, before the final carbonation step occurs at the point of service. This eliminates the need for pressure-resistant containers during manufacturing and transport, thereby eliminating the associated safety regulations and inspection requirements.
3Reliability
If reusable pressure-resistant containers are used for beer transport, then carbonation is maintained, but cleaning, refilling, and return transport costs increase
Solution Approach 1:
The patent performs preliminary transport of beer in a non-pressurized state, eliminating the need for reusable pressure-resistant containers and their associated cleaning, refilling, and return logistics. The carbonation is added later at the point of service, simplifying the entire supply chain.
Solution Approach 2:
The patent enables the use of simple, non-pressurized containers that can be easily disposed of or reused without intensive cleaning, replacing expensive reusable pressure-resistant containers that require complex maintenance and return logistics.
4Reliability
If beer is dispensed from pressurized containers, then carbonation is maintained, but the dispensing system requirements and costs increase
Solution Approach 1:
The patent performs preliminary carbonation at the point of service rather than during brewing and transport. This allows the dispensing system to work with already-carbonated beer, eliminating the need for complex pressurized dispensing systems and high-pressure pumps.
Solution Approach 2:
The patent replaces complex mechanical pressurized dispensing systems with simpler gravity-based or low-pressure dispensing systems, since carbonation is achieved through chemical/physical absorption in a second step rather than through pressurized storage.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach reduces bottling and logistics costs, eliminates safety concerns, and enhances consumer safety by decoupling carbonation from the brewing process, enabling easier transport and storage, while maintaining the quality and taste of the final beer product.
Implementation Method 1
carbonated separately using an impregnator with a large surface area, allowing for the addition of CO2 or other gases
Implementation Method 2
the fermentation process produces alcohol and - in popular parlance - carbon dioxide
Implementation Method 3
Over 99% of carbon dioxide only binds physically in water (or beer)... the carbon dioxide produced in the secondary fermentation phase, on the other hand, is bound in the beer by applying counter pressure
Data Source
AI summary
The invention relates to a beer-manufacturing process which includes the following steps: a) production of a beer intermediate which is low in CO2, in particular free of CO2, b) introduction of the beer intermediate into at least one unpressurized or scarcely pressurizable container, and c) addition of CO2 to the beer intermediate in a drink-dispensing system, thus resulting in the CO2-containing final product in the form of beer ready for consumption.