Hop Isomerization Temperature Control in Beer Brewing
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Solution Overview
Problem
Conventional beer brewing methods result in rapid and extensive isomerization of hop components, leading to high thermal load and undesirable by-products, which negatively affect the quality of hops and resulting beers due to the formation of unwanted aroma substances.
Innovation Solution
A method involving mixing hop substrates with a lauter wort isomerization substrate at a controlled temperature range below the boiling point of wort, maintaining this temperature for an extended period, and partially separating solids to achieve gentle isomerization with reduced thermal stress, allowing for optimal yield of isomerized hop components without raising the isomerization temperature.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If hop components are isomerized at high temperatures to achieve rapid and extensive isomerization, then the isomerization degree is improved, but the thermal stress increases causing formation of undesirable by-products and negative impact on hop quality
Solution Approach 1:
The patent applies parameter changes by modifying the temperature parameter from conventional high-temperature isomerization (above wort boiling temperature) to a lower temperature range (15-95°C, preferably 20-90°C). This parameter change enables sufficient isomerization to occur without subjecting hop components to excessive thermal stress, thereby avoiding the formation of undesirable by-products while maintaining high isomerization degrees (80-95% or more of theoretical maximum).
2Speed
If hop components are isomerized at high temperatures for rapid isomerization, then the isomerization speed is improved, but undesirable hop aroma substances accumulate affecting beer quality
Solution Approach 1:
The patent changes the temperature parameter from high-temperature rapid isomerization to controlled low-temperature isomerization (15-95°C). This parameter change slows the isomerization rate but prevents the formation and accumulation of undesirable hop aroma substances that occur at high temperatures, thereby improving beer quality while still achieving high isomerization degrees through extended processing time.
3Productivity
If separate isomerization is performed in a fluid at temperatures higher than wort boiling temperature, then the isomerization efficiency is improved, but the quality of the resulting beer deteriorates due to thermal degradation
Solution Approach 1:
The patent applies parameter changes by reducing the isomerization temperature from above wort boiling temperature to a controlled range of 15-95°C. This parameter change maintains isomerization efficiency (achieving 80-95% or more of theoretical maximum isomerization) while preventing thermal degradation of hop components, thereby preserving beer quality without sacrificing productivity.
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 thermal stress on hop components, minimizes the formation of undesirable by-products, and enhances the quality of the isomerate by maintaining a lower thermal load and extending isomerization time independently of wort boiling, resulting in improved beer quality with higher isomerization yields.
Implementation Method 1
the isomerization of the hop components does not occur with the wort in the brew kettle, but separately in a fluid at temperatures higher than the wort boiling temperature
Implementation Method 2
Adjusting a temperature TG of the mixture G obtained in step (a) to a temperature within a temperature range TB which includes temperatures from 15 °C below to 2 °C below a temperature TMAX which the wort W reaches at most during its thermal treatment
Implementation Method 3
preferably at least partially separating solids from the mixture G obtained in step (c)
Data Source
Figure 1
AI summary
The invention relates to a process for isomerization of constituents of a hops substrate (H) in a beer preparation method comprising generation and thermal treatment of a wort (W). The isomerization takes place in an isomerization substrate (I) at a temperature between 15°C below and 2°C below a maximum temperature attained by the wort (W) during the thermal treatment of same in the beer preparation method. The isomerization time (tl) is 20 to 50 min longer than a time (tK) for thermal treatment of the wort (W) in the beer preparation method. The invention further relates to a corresponding use and apparatus.