Rapid Beer Brewing With Minimal Yeast Contact for Alcohol Control
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Solution Overview
Problem
Current methods for producing non-alcoholic and alcoholic beverages take too long and require extensive fermentation processes, often resulting in residual alcohol levels that consumers may not desire.
Innovation Solution
A rapid method involving minimal yeast contact time and aerobic or anaerobic environments, combined with heating to control flavor and alcohol content, allows for the production of alcohol-free, non-alcoholic, or alcoholic beverages in a fraction of the traditional time, using additives to simulate beer-like flavors and mouthfeel.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional fermentation process is used to produce alcoholic beverages, then alcohol content and carbonation are achieved, but production time takes two to six weeks
Solution Approach 1:
The patent applies preliminary action by pre-converting starch to fermentable sugars in the malt extract before fermentation, and by using pre-cultured yeast strains optimized for rapid fermentation. This allows the fermentation process to be completed in 1-3 days instead of 2-6 weeks, dramatically reducing production time while maintaining alcohol content specifications
Solution Approach 2:
The patent changes key process parameters including raising fermentation temperature to 20-30°C (higher than traditional), adjusting yeast concentration to 10-100 mL per hectoliter, and controlling oxygen levels during different fermentation stages. These parameter changes accelerate fermentation kinetics while maintaining product quality
2Manufacturing precision
If arrested fermentation is used to reduce alcohol content, then residual alcohol is reduced, but beer flavors are compromised
Solution Approach 1:
The patent applies preliminary action by adding flavor-active materials, spices, and aromatic compounds to the malt extract before or during the brief fermentation process. This ensures that desirable beer flavors are established before alcohol removal, preventing flavor loss when alcohol is eliminated through heating or other removal methods
Solution Approach 2:
The patent uses maltodextrin and other dextrinous compounds as intermediaries to provide body and mouthfeel characteristics of beer without contributing to alcohol formation. These substances simulate the sensory properties of fermented beer while allowing precise control over final alcohol content
3Manufacturing precision
If alcohol is removed from final product to create non-alcoholic beverage, then alcohol content is reduced to 0%, but production time increases
Solution Approach 1:
The patent applies preliminary action by conducting a very brief fermentation (1-3 days) that produces minimal alcohol, then immediately applying heating treatment to eliminate any residual alcohol. This approach avoids the need for extended fermentation followed by lengthy alcohol removal processes, achieving 0% ABV in total production time of under one week
Solution Approach 2:
The patent uses heating to induce phase transition and evaporation of alcohol from the beverage. By heating the partially fermented malt extract to temperatures above the boiling point of alcohol (78°C), alcohol is selectively evaporated while retaining water-soluble flavor compounds, achieving alcohol-free beverage rapidly
4Object-generated harmful factors
If extended yeast contact time is used to enhance flavors, then flavor compounds are produced, but alcohol content increases beyond desired levels
Solution Approach 1:
The patent applies preliminary action by adding flavor-active materials, hop extracts, and aromatic compounds to the malt extract before or during the brief fermentation process. This ensures that desirable flavors are established through direct addition rather than extended fermentation, allowing alcohol content to be kept low while maintaining flavor quality
Solution Approach 2:
The patent uses partial action by limiting yeast contact time to only what is necessary for minimal alcohol production (1-3 days), then stopping fermentation through heating or other methods. This partial fermentation is sufficient to develop some flavor compounds while preventing excessive alcohol formation
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 method significantly reduces production time to as little as one day, uses less space and costs up to 20% less than conventional methods, and allows for precise control over alcohol content and flavor profiles, including the addition of psychoactive substances like THC and CBD.
Implementation Method 1
yeast converts the glucose in a malt extract (wort), into ethyl alcohol and carbon dioxide gas (CO2), resulting in the alcohol content and carbonation
Implementation Method 2
followed by heating to eliminate or control residual alcohol and flavor by evaporation
Data Source
AI summary
A rapid method of brewing malt beverages having 0.00-0.49% alcohol by volume, with the use of yeast in aerobic or anaerobic conditions. The yeast is inactivated by boiling after undergoing fermentative (minimal yeast contact time) growth, during either aerobic or anaerobic conditions. Aspects of the beverage such as sweetness, aldehyde content, flavor-positive components, pH, mouthfeel and heat are controlled to emulate popular styles of beer. The beverage may be fortified with alcohol or rapidly fully fermented to create alcoholic malt beverages with greater than 0.49% alcohol by volume. The beverage may also be fortified with substances such as cannabis, terpenes, cannabinoids, cannabidiols (CBDs), synthetic cannabinoids, mushrooms or peyote to change the psychoactive or physiological properties. Kombucha, hard seltzer, wine or spirits can also be produced using this method in a rapid time frame.