Method and apparatus for distributed production of beer
AssigneeGranite City Food and Brewery, Ltd.
InventorWilliam E. Burdick
Life of this patent
Estimating the term…
Abstract
The present invention calls for the establishment of a centralized facility for the production of unfermented, undiluted, and unprocessed hopped wort using a single source of water. The hopped wort is then cooled and transported to a plurality of remote fermentation sites where the hopped wort will be fermented into beer by the addition of yeast. The fermentation sites are preferably located within a restaurant to provide the diners with the aesthetic enjoyment of consuming beers fermented on the premises and to provide a consistent quality from one restaurant location to the next where such beers are produced.
Claims9
A method for distributed production of commercial volumes of beer, comprising:
- a) producing multiple barrels of hopped wort in a brew kettle;
- b) transferring and chilling the hopped wort to a holding vessel;
- c) transferring the chilled hopped wort into a transportation vessel on a vehicle;
- d) transporting the chilled hopped wort to one of a plurality of brewing pubs;
- e) transferring the hopped wort into a fermentation vessel at the brew pub;
- f) elevating the hopped wort to an appropriate fermentation temperature;
- and
- g) adding a predetermined amount of yeast cells to the hopped wort in the fermentation vessel to produce beer.
A method for distributing production of commercial volumes of beer, comprising:
- a) producing multiple barrels of hopped wort in a brew kettle at a first location;
- b) transferring a first portion of the hopped wort to a fermentation vessel at the first location to produce beer;
- c) transferring and chilling a second portion of the hopped wort to a holding vessel at the first location;
- d) transferring the chilled hopped wort into a transportation vessel on a vehicle;
- e) transporting the chilled hopped wort to one of the plurality of brewing pubs;
- f) transferring the chilled hopped wort into a fermentation vessel at the one brew pub;
- g) elevating the chilled hopped wort temperature to an appropriate fermentation temperature;
- and
- h) adding a predetermined amount of yeast cells to the hopped wort in the fermentation vessel to produce beer.
A commercial multiple barrel beer brewing apparatus, comprising:
- a) a brew kettle located at a first location;
- b) a hopped wort holding vessel;
- c) a chiller for cooling hopped wort stored in the holding vessel to a temperature range of approximately 29° F. to 40° F.;
- d) a transportation vessel on a vehicle to transport chilled hopped wort to a brew pub;
- e) a first conduit in flow communication between the chilled hopped wort holding vessel and the transportation vessel;
- f) a fermentation vessel located at a brew pub;
- and
- g) a second conduit in flow communication between the transportation vessel and the fermentation vessel.
Dependencies are inferred from the claim text.