Method and apparatus for distributed production of beer
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.
1. 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, wherein the hopped wort is chilled to a temperature of approximately 29° F. to 40° F.;
c) transferring the chilled hopped wort from the holding vessel into an insulated, aerobic, and unpressurized transportation vessel on a vehicle;
d) transporting the chilled hopped wort to one of a plurality of brewing pubs;
e) transferring the chilled hopped wort from the transportation vessel on the vehicle into a fermentation vessel at the brew pub;
f) elevating the chilled hopped wort to an appropriate fermentation temperature; and
g) adding a predetermined amount of yeast cells to the hopped wort in a fermentation vessel to produce beer.
2. The method of claim 1 , wherein the chilling of the hopped wort occurs after tiansferring to the holding vessel.
3. The method of claim 1 , further comprising transfening the chilled hopped wort into a refrigerated transportation vessel on the vehicle.
4. A method for distributed 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, wherein the hopped wort is chilled to a temperature of approximately 29° F. to 40° F.;
d) transferring the chilled hopped wort into an insulated, aerobic, and unpressurized transportation vessel on a vehicle;
e) transporting the chilled hopped wort to one of a plurality of brewing pubs;
f) transferring the chilled hopped wort into a fermentation vessel at one of the plurality of brew pubs;
g) elevating the chilled hopped wort to an appropriate fermentation temperature; and
g) adding a predetermined amount of yeast cells to the hopped wort in a fermentation vessel to produce beer.
5. The method of claim 4 , wherein the chilling of the hopped wort occurs after transferring to the holding vessel.
6. The method of claim 4 , further comprising transferring the chilled hopped wort into a refrigerated transportation vessel on a vehicle.
7. A method for distributed production of commercial volumes of beer, comprising the steps of:
a) at a first facility, producing multiple barrels of hopped wort in a brew kettle;
b) chilling a portion of the hopped wort from about 212° F. to about 29° F. to 40° F.;
c) transferring the chilled hopped wort to a holding vessel;
d) storing the chilled hopped wort in the holding vessel;
e) transferring the chilled hopped wort from the holding vessel into an insulated, aerobic, and unpressurized transportation vessel on a vehicle;
f) transporting the chilled hopped wort to one of a plurality of second facilities;
g) at a second facility, transferring the hopped wort into a fermentation vessel; and
h) adding a predetermined amount of yeast cells to the hopped wort in the fermentation vessel to produce beer.
8. The method of claim 7 , further comprising transferring the chilled hopped wort into a refrigerated transportation vessel mounted on the vehicle.