| 摘要 |
<p>Rapid production of brewed beer, is new. For a rapid production of brewed beer, the prepared raw material with a starch content is mashed with water at a temperature of 70-80 [deg] C. A wort which can be fermented is obtained from the mashed bran through the saccharification of the starch. The wort is separated from insoluble matter e.g. grains, is boiled and hops are added. The boiled wort is cleaned of residual hops, cooled and the clouding is removed. The clear wort is fed into at least one closed fermentation vessel under a given pressure and temperature and flow speed over active fermenting yeast colonies on a large-surface carrier, for fermentation to a set level. The young beer is collected from the fermentation stage, cleaned and impregnated with carbonic acid as a beverage ready for drinking to be delivered to the bars. The carbonic acid developed during the fermentation of the wort in the closed vessel is gathered, and used for the impregnation of the young beer. The young beer from the vessel is held in an intermediate store before it goes to the bar, and is impregnated with the carbonic acid during the intermediate storage. The young beer from the closed vessel is cooled, and can be pumped in a closed circuit for separation from any remaining yeast. Before fermentation, the cooled and clear wort is held in an intermediate store. The yeast is colonized on a porous carrier. In the closed vessel, the fermentation is at a temperature of 3-30 [deg] C at a pressure of 1-4 bar, while the wort is recirculated at least partially. The alcohol content of the young beer is set by the level of fermentation in the closed fermentation vessel at =0.5-1.0 volume.%. Before fermentation, the wort is enriched with oxygen. An independent claim is included for a beer brewing assembly with a mash tun (5) and a brewing tun (6) fitted with a heating system (30) and a stirrer (13,22) to recirculate the mash or wort. The mash (5) and brewing (6) tuns are combined into a single unit.</p> |
