Beer Brewing Technology Based on Hydrodynamic Cavitation

Technology Overview

The technology owner has developed and patented a beer brewing technology based on controlled hydrodynamic cavitation. This technology will be useful in reducing processing time and energy consumption by about half in the mashing and hopping stages. It has also aided in completely removing the dry milling and boiling stages involved in conventional processes. This technology will be hugely beneficial for manufacturing plants in the brewing and beverage industries as it can be easily integrated into the manufacturing processes carried out in breweries. 

Therefore, the technology owners are looking for industrial partnership for joint venture agreements or license agreements, with various options:

  • Patent licensing for any end use, such as beer production, or manufacturing of devices for craft and industrial breweries;
  • Sale/licensing of patent ownership shares for joint development through the creation of a new entity (joint venture agreement)
  • Patent (technology) sale.

Technology Features & Specifications

The innovative technology utilizes the power of hydrodynamic cavitation (HC) to rapidly accelerate and substantially increase the efficiency of beer brewing processes and also to enhance the nutritive and sensorial quality of the final product. The technology includes the utilization of a closed hydraulic circuit which connects one or more centrifugal pumps to the HC reactor and a main tank. The grains are mixed with water undergoing a hybrid heating- cavitation process. The cavitation process occurs in the HC reactor and the heating occurs due to friction in the cavitation zones. Fine crushing of grains occurs due to the mechanical effects followed by rapid saccharification and thermal activation of enzymes. The extraction of valuable compounds from hops also takes place at temperatures lower than the boiling point. Final solid separation from the clarified wort is then done. This novel beer brewing technology is completely safe and robust and enables easier, faster and automated cleaning of the reactors.

Potential Applications

The HC-based technology is already proven to replace conventional processes in the field of food and liquid processing with clear advantages, including pasteurization, sterilization, and homogenization along with enhanced extraction of valuable bioactive compounds. The optimized brewing process provides healthier products based on processes consuming lower energy. The technology owners have applied this technology for the first time in the beer manufacturing process and hence can be of use in the brewing and beverage industries.

Market Trends and Opportunities

This technology owner will be able to market the HC technology easily as it offers substantial reduction in the operational expenditure. This technology can be widely adopted in the brewing and food processing industries in Europe and Asia so as to enhance the nutritive quality of the final products.

Customer Benefits

This process has many features including the following:

  • Elimination of the most critical steps, including dry milling of the grains, hopping, and wort boiling. This leads to significant time and energy savings at an estimated level of more than 30%.
  • Reduction of starch saccharification temperature along with acceleration of starch extraction by 30 degrees Celsius lower than the temperatures in the traditional brewing processes. 

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