Patent Publication Number: US-2006018995-A1

Title: Method of preparing a beverage and resulting beverage

Description:
BACKGROUND  
      1. Field of the Invention  
      The present invention is related to methods of preparing fermented beverages and the resulting beverage. More particularly, the present disclosure relates to a process of producing a beverage infused with a liquid-infusible substance.  
      2. Background  
      The process of preparing fermented beverages, such as beer, cider, ale, porter, malt liquor and other similar fermented alcoholic beverages, is historically well established. As practiced in modern breweries, the process, in brief, comprises preparing a mash of malt, usually with cereal adjuncts, and heating the mash to create soluble proteins and convert starches into sugars and dextrins. The insoluble grains are filtered off and washed with hot water, which is combined with the soluble material. The resulting wort is boiled in a brew kettle to inactivate enzymes, sterilize the wort, extract desired hop components from added hops, and coagulate certain protein-like substances. The wort is then strained to remove spent hops and coagulate then cooled and pitched with yeast and fermented. The fermented brew, known as “green” or “ruh” beer, is then aged (“lagered”), clarified, filtered, and carbonated to produce a desired beer.  
      Teas and other various liquid-infusible substances are known for their medicinal qualities including the abundance of flavinoids (also known as bioflavinoids) that have antioxidant properties and imparting numerous characteristics to beverages. For example phenolic groups in tea leaves combine with peroxides and free radicals decreasing their ability to cause damage to genetic material after invading cell membranes. Teas and other liquid-infusible substances can be sources of valuable nutrients including: carotene, nicotinic acid, folic acid, calcium, manganese, potassium, fluoride, vitamins B1 (thymine), B2 (riboflavin), B6 (pyridoxine) and vitamin C. Tobacco has been linked to increasing concentration levels in humans. The chemical Nicotine in tobacco is a mild stimulant that increases blood pressure and pulse rate. Tobacco suppresses appetite and helps people maintain their body weight.  
      Both green teas and black teas have been shown to reduce the risk of several types of cancer including digestive tract, and urinary tract cancers. These teas have also been shown to reduce heart disease.  
      Green teas contain a polyphenol known as epigallocatechin gallate (EGCg) that has been shown to prevent tumor formation in animal studies. Further studies have shown that EGCg kills cancerous cells in the breast while leaving non-cancerous cells unharmed.  
      Marijuana, another liquid-infusible substance has been shown to reduce inter-ocular pressure in the eye preventing the disease glaucoma, which can lead to blindness from progressing. Marijuana is also used by AIDS patients and cancer patients to stimulate their appetite and counteract weight loss. Other benefits of marijuana include analgesic and pain relief properties produced by its active ingredient THC. It has also been found that marijuana reduces nausea and vomiting effects suffered by cancer patients being treated with chemotherapy.  
      Known beverage combinations include coffee and beer. In this process brewers add coffee into the beer during conditioning stages. Although coffee has been added to the brewing process, currently there is not a commercially available process to produce liquid infusible beverages, which combines the medicinal effects of tea.  
      What is needed is a tea or other liquid-infusible substance infused beverage with the soothing medicinal effects of the infused substance. 
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS  
       FIG. 1  depicts a process of manufacturing a beverage, which includes the step of adding tea and/or a water infusible substance.  
       FIG. 2  depicts an alternate process of manufacturing an infused beverage.  
       FIG. 3  depicts an alternate process of manufacturing an infused beverage.  
       FIG. 4  depicts an alternate process of manufacturing an infused beverage.  
       FIG. 5  depicts an alternate process of manufacturing an infused beverage.  
       FIG. 6  depicts an alternate process of manufacturing an infused beverage.  
       FIG. 7  depicts an alternate process of manufacturing an infused beverage.  
       FIG. 8  depicts an alternate process of manufacturing an infused beverage.  
       FIG. 9  depicts an alternate process of manufacturing an infused beverage.  
       FIG. 10  depicts an alternate process of manufacturing an infused beverage.  
       FIG. 11  depicts an alternate process of manufacturing an infused beverage.  
       FIG. 12  depicts an alternate process of manufacturing an infused beverage.  
    
    
     DETAILED DESCRIPTION  
      The embodiment shown in  FIG. 1  depicts a process of making a beverage that is infused with a tea. In the embodiment shown in  FIG. 1  barley kernels are combined with water and malting begins. Barley spends approximately 40 hours in tanks of water wherein the water is drained periodically and subsequently refilled. However, in alternated embodiments this time can be any convenient period. In one embodiment  102 , tea can be added in the amount of ¼ lb per 5 gallons of water. However, in alternate embodiments tea or other liquid-infusible substances can be added in any quantity to form a desired taste. Next, moistened barley is germinated  104  by spreading it on a surface in depths of 10-20 cm or using any convenient depth or using any other convenient depth. However, in alternate embodiments germination can be completed in any known or convenient manner. In step  106  of the embodiment shown in  FIG. 1 , malt kilning is completed by placing green malt into the kiln to dry. Kilning can be performed in any known or convenient manner. After the malt is kilned, the malt can then be milled  108 . In the milling process shown in  FIG. 1 , malt can be cracked open to expose the endosperm. In one embodiment milling is achieved by using a roller mill. Milling can be performed in any known or convenient manner.  
      After milling is completed and the endosperm is exposed  108 , the milled malt and solid adjuncts are mixed with water during mashing  110 . In the embodiment shown in  FIG. 1 , mashing  110  includes mixing warm water with milled grain in a vessel such that enzymes can convert proteins and starches to simple sugars. In one embodiment, water can be adjusted during mashing by adding mineral salts to adjust the pH of the mixture and produce the desired pH profile between 5.5 and 5.6 for mashing. However, in alternate embodiments any known or convenient method for mashing can be used and various pH profiles can be used.  
      After the step of mashing  110 , wort separation  112  can be completed. In one embodiment, mash is transferred to a the lauter tun. Sweet wort is run off into the brew kettle and the mash is rinsed with hot water. In another embodiment sweet wort is transferred to the mash tun where the mash is sparged and grains are extracted. However, in alternate embodiments any known or convenient method to separate wort can be used.  
      Once mashing  110  is finished the step of wort boiling  114  can be completed. In one embodiment wort is boiled for at least one hour and hops are added throughout the boil. However, in alternate embodiments any known or convenient method to boil wort can be used.  
      Subsequent to wort boiling  114 , wort-cooling  116  can be completed. In one embodiment wort is cooled on heat plate exchangers in a single stage utilizing chilled water and the cold break is removed. In another embodiment wort is cooled in multiple stages with ambient water and glycol and the cold break is removed. However, in alternate embodiments any known or convenient method to cool wort can be used.  
      After the step of wort cooling  116 , fermenting  118  can be completed. Chilled wort is transferred to the fermenter and yeast is pitched beginning the fermentation process. Yeast is pitched into the fermenter and the yeast consumes wort sugars converting them into alcohol and carbon dioxide. In one embodiment yeast is pitched and allowed to ferment the wort for eight days at 39-48 degrees Fahrenheit or any convenient time at any convenient temperature. In another embodiment yeast is pitched and allowed to ferment the wort for 48 hours or any convenient time. However, in alternate embodiments any known or convenient method to ferment wort can be used.  
      Next conditioning  120  is completed. During conditioning the green beer is matured.  
      In one embodiment lagering is utilized which comprises of a secondary fermentation of the remaining fermentable extract at a reduced rate that is controlled by low temperatures and low yeast count. In another embodiment maturation is accomplished through bottle conditioning which involves secondary fermentation and clarification in the bottle induced by adding yeast and sugar to the beer. In another embodiment secondary fermentation of cask-conditioned beers is induced by adding hops, sugars and yeast. However, in alternate embodiments any known or convenient method to condition green beer can be used or filtration may not be performed.  
      After the step of conditioning  120 , filtration  122  can be completed. Filtration is employed to remove residual yeast. In one embodiment powder filters using diatomaceous earth is used during filtration. In another embodiment depth filters are used for filtration made from a variety of materials, including melt-blown polypropylene, and polyester. However, in alternate embodiments any known or convenient method to filter beer can be used or filtration may not be conducted.  
      Next carbonation  124  is completed. In one embodiment mechanical carbonation is accomplished by adding carbon dioxide gas to the filtered beverage. However, in alternate embodiments any known or convenient method to carbonate beer can be used.  
      While this embodiment depicts tea as being added at step  102 , tea can be added before, after or during any of the steps described above. Various types of teas and amounts can be used. Furthermore while  FIG. 1  and the associated description show the process of making tea infused beer, a similar process may be employed to make cider infused with any liquid infusible substance, using any known or convenient process to make cider.  
      While  FIG. 1  and associated description describe one process for making beer, any known or convenient process can be used. Moreover while the steps of  FIG. 1  are depicted in a specific sequence, the steps may be conducted in any known of convenient order. Additionally, in alternate embodiments additional known or convenient steps may be added and/or various steps may not be performed in order to produce various tastes and/or textures.  
      The embodiment shown in  FIG. 2  depicts a process of making a beverage that is infused with a tea. In the embodiment shown in  FIG. 2  barley kernels are combined with water and malting begins. Barley spends approximately 40 hours in tanks of water wherein the water is drained periodically and subsequently refilled. However, this time can be any convenient period. Next, moistened barley is germinated  204  by spreading it on a surface. In one embodiment the barley is spread on a surface in depths of 10-20 cm or using any convenient depth. However, in alternate embodiments germination can be completed in any known or convenient manner. In the embodiment detailed above  204 , tea can be added in the amount of ⅙ lb per 5 lbs of barley. However, in alternate embodiments tea or other liquid-infusible substances can be added in any quantity to form a desired taste.  
      In step  206  of the embodiment shown in  FIG. 2 , malt kilning is completed by placing green malt into the kiln to dry. Kilning can be performed in any known or convenient manner. After the malt is kilned, the malt can then be milled  108 . In the milling process shown in  FIG. 2 , malt can be cracked open to expose the endosperm. In one embodiment milling is achieved by using a roller mill. Milling can be performed in any known or convenient manner. After milling is completed and the endosperm is exposed  208 , the milled malt and solid adjuncts are mixed with water during mashing  210 . In the embodiment shown in  FIG. 2 , mashing  210  includes mixing warm water with milled grain in a vessel such that enzymes can convert proteins and starches to simple sugars. In one embodiment, water can be adjusted during mashing by adding mineral salts to adjust the pH of the mixture and produce the desired pH profile between 5.5 and 5.6 for mashing. However, in alternate embodiments any known or convenient method for mashing can be used and various pH profiles can be used.  
      After the step of mashing  210 , wort separation  212  can be completed. In one embodiment, mash is transferred to the lauter tun. Sweet wort is run off into the brew kettle and the mash is rinsed with hot water. In another embodiment sweet wort is transferred to the mash tun where the mash is sparged and grains are extracted. However, in alternate embodiments any known or convenient method to separate wort can be used.  
      Once mashing  210  is finished the step of wort boiling  214  can be completed. In one embodiment wort is boiled for at least one hour and hops are added throughout the boil. However, in alternate embodiments any known or convenient method to boil wort can be used.  
      Subsequent to wort boiling  214 , wort-cooling  216  can be completed. In one embodiment wort is cooled on heat plate exchangers in a single stage utilizing chilled water and the cold break is removed. In another embodiment wort is cooled in multiple stages with ambient water and glycol and the cold break is removed. However, in alternate embodiments any known or convenient method to cool wort can be used. After the step of wort cooling  216 , fermenting  218  can be completed. Chilled wort is transferred to the fermenter and yeast is pitched beginning the fermentation process. Yeast is pitched into the fermenter and the yeast consumes wort sugars converting them into alcohol and carbon dioxide. In one embodiment yeast is pitched and allowed to ferment the wort for eight days at 39-48 degrees Fahrenheit or any convenient time at any convenient temperature. In another embodiment yeast is pitched and allowed to ferment the wort for 48 hours or any convenient time. However, in alternate embodiments any known or convenient method to ferment wort can be used.  
      Next conditioning  220  is completed. During conditioning the green beer is matured.  
      In one embodiment lagering is utilized which comprises of a secondary fermentation of the remaining fermentable extract at a reduced rate that is controlled by low temperatures and low yeast count. In another embodiment maturation is accomplished through bottle conditioning which involves secondary fermentation and clarification in the bottle induced by adding yeast and sugar to the beer. In another embodiment, secondary fermentation of cask-conditioned beers is induced by adding hops, sugars and yeast.  
      However, in alternate embodiments any known or convenient method to condition green beer can be used.  
      After the step of conditioning  220 , filtration  222  can be completed. Filtration is employed to remove residual yeast. In one embodiment powder filters using diatomaceous earth is used during filtration. In another embodiment depth filters are used for filtration made from a variety of materials, including melt-blown polypropylene, and polyester. However, in alternate embodiments any known or convenient method to filter beer can be used or filtration may not be conducted.  
      Next carbonation  224  is completed. In one embodiment mechanical carbonation is accomplished by adding carbon dioxide gas to the filtered beverage. However, in alternate embodiments any known or convenient method to carbonate beer can be used.  
      While this embodiment depicts tea as being added at step  204  tea can be added before, after or during any of the steps described above. Various types of teas and amounts can be used. Furthermore while  FIG. 2  and the associated description show the process of making tea infused beer, a similar process may be employed to make cider infused with any liquid infusible substance, using any known or convenient process to make cider.  
      While  FIG. 2  and associated description describe one process for making beer, any known or convenient process can be used. Moreover while the steps of  FIG. 2  are depicted in a specific sequence, the steps may be conducted in any known of convenient order. Additionally, in alternate embodiments additional known or convenient steps may be added and/or various steps may not be performed in order to produce various tastes and/or textures.  
      The embodiment shown in  FIG. 3  depicts a process of making a beverage that is infused with a tea. In the embodiment shown in  FIG. 3  barley kernels are combined with water and malting begins. Barley spends approximately 40 hours in tanks of water wherein the water is drained periodically and subsequently refilled. However, this time can be any convenient period. Next, moistened barley is germinated  304  by spreading it on a surface. In one embodiment the barley is spread on a surface in depths of 10-20 cm or using any convenient depth. However, in alternate embodiments germination can be completed in any known or convenient manner.  
      In step  306  of the embodiment shown in  FIG. 3 , malt kilning is completed by placing green malt into the kiln to dry. Kilning can be performed in any known or convenient manner. After the malt is kilned, the malt can then be milled  308 . In the milling process shown in  FIG. 3 , malt can be cracked open to expose the endosperm. In one embodiment milling is achieved by using a roller mill. Milling can be performed in any known or convenient manner. In the embodiment detailed above  306 , tea can be added in the amount of ½ lb per 5 lbs of barley. However, in alternate embodiments tea or other liquid-infusible substances can be added in any quantity to form a desired taste.  
      After milling is completed and the endosperm is exposed  308 , the milled malt and solid adjuncts are mixed with water during mashing  310 . In the embodiment shown in  FIG. 3 , mashing  310  includes mixing warm water with milled grain in a vessel such that enzymes can convert proteins and starches to simple sugars. In one embodiment, water can be adjusted during mashing by adding mineral salts to adjust the pH of the mixture and produce the desired pH profile between 5.5 and 5.6 for mashing. However, in alternate embodiments any known or convenient method for mashing can be used and various pH profiles can be used.  
      After the step of mashing  310 , wort separation  312  can be completed. In one embodiment, mash is transferred to the lauter tun. Sweet wort is run off into the brew kettle and the mash is rinsed with hot water. In another embodiment sweet wort is transferred to the mash tun where the mash is sparged and grains are extracted. However, in alternate embodiments any known or convenient method to separate wort can be used.  
      Once mashing  310  is finished the step of wort boiling  314  can be completed. In one embodiment wort is boiled for at least one hour and hops are added throughout the boil. However, in alternate embodiments any known or convenient method to boil wort can be used.  
      Subsequent to wort boiling  314 , wort-cooling  316  can be completed. In one embodiment wort is cooled on heat plate exchangers in a single stage utilizing chilled water and the cold break is removed. In another embodiment wort is cooled in multiple stages with ambient water and glycol and the cold break is removed. However, in alternate embodiments any known or convenient method to cool wort can be used.  
      After the step of wort cooling  316 , fermenting  318  can be completed. Chilled wort is transferred to the fermenter and yeast is pitched beginning the fermentation process. Yeast is pitched into the fermenter and the yeast consumes wort sugars converting them into alcohol and carbon dioxide. In one embodiment yeast is pitched and allowed to ferment the wort for eight days at 39-48 degrees Fahrenheit or any convenient time at any convenient temperature. In another embodiment yeast is pitched and allowed to ferment the wort for 48 hours or any convenient time. However, in alternate embodiments any known or convenient method to ferment wort can be used.  
      Next conditioning  320  is completed. During conditioning the green beer is matured.  
      In one embodiment lagering is utilized which comprises of a secondary fermentation of the remaining fermentable extract at a reduced rate that is controlled by low temperatures and low yeast count. In another embodiment maturation is accomplished through bottle conditioning which involves secondary fermentation and clarification in the bottle induced by adding yeast and sugar to the beer. In another embodiment, secondary fermentation of cask-conditioned beers is induced by adding hops, sugars and yeast.  
      However, in alternate embodiments any known or convenient method to condition green beer can be used. After the step of conditioning  320 , filtration  322  can be completed. Filtration is employed to remove residual yeast. In one embodiment powder filters using diatomaceous earth is used during filtration. In another embodiment depth filters are used for filtration made from a variety of materials, including melt-blown polypropylene, and polyester. However, in alternate embodiments any known or convenient method to filter beer can be used or filtration may not be conducted.  
      Next carbonation  324  is completed. In one embodiment mechanical carbonation is accomplished by adding carbon dioxide gas to the filtered beverage. However, in alternate embodiments any known or convenient method to carbonate beer can be used.  
      While this embodiment depicts tea as being added at step  306 , tea can be added before, after or during any of the steps described above. Various types of teas and amounts can be used. Furthermore while  FIG. 3  and the associated description show the process of making tea infused beer, a similar process may be employed to make cider infused with any liquid infusible substance, using any known or convenient process to make cider.  
      While  FIG. 3  and associated description describe one process for making beer, any known or convenient process can be used. Moreover while the steps of  FIG. 3  are depicted in a specific sequence, the steps may be conducted in any known of convenient order. Additionally, in alternate embodiments additional known or convenient steps may be added and/or various steps may not be performed in order to produce various tastes and/or textures.  
      The embodiment shown in  FIG. 4  depicts a process of making a beverage that is infused with a tea. In the embodiment shown in  FIG. 4  barley kernels are combined with water and malting begins. Barley spends approximately 40 hours in tanks of water wherein the water is drained periodically and subsequently refilled. However, this time can be any convenient period. Next, moistened barley is germinated  404  by spreading it on a surface. In one embodiment the barley is spread on a surface in depths of 10-20 cm or using any convenient depth. However, in alternate embodiments germination can be completed in any known or convenient manner. In step  406  of the embodiment shown in  FIG. 4 , malt kilning is completed by placing green malt into the kiln to dry. Kilning can be performed in any known or convenient manner. After the malt is kilned, the malt can then be milled  408 . In the milling process shown in  FIG. 4 , malt can be cracked open to expose the endosperm. In one embodiment milling is achieved by using a roller mill. Milling can be performed in any known or convenient manner. In the embodiment detailed above  408 , tea can be added in the amount of 1/10 lb per 5 lbs of barley. However, in alternate embodiments tea or other liquid-infusible substances can be added in any quantity to form a desired taste.  
      After milling is completed and the endosperm is exposed  408 , the milled malt and solid adjuncts are mixed with water during mashing  410 . In the embodiment shown in  FIG. 4 , mashing  410  includes mixing warm water with milled grain in a vessel such that enzymes can convert proteins and starches to simple sugars. In one embodiment, water can be adjusted during mashing by adding mineral salts to adjust the pH of the mixture and produce the desired pH profile between 5.5 and 5.6 for mashing. However, in alternate embodiments any known or convenient method for mashing can be used and various pH profiles can be used.  
      After the step of mashing  410 , wort separation  412  can be completed. In one embodiment, mash is transferred to the lauter tun. Sweet wort is run off into the brew kettle and the mash is rinsed with hot water. In another embodiment sweet wort is transferred to the mash tun where the mash is sparged and grains are extracted. However, in alternate embodiments any known or convenient method to separate wort can be used.  
      Once mashing  410  is finished the step of wort boiling  414  can be completed. In one embodiment wort is boiled for at least one hour and hops are added throughout the boil. However, in alternate embodiments any known or convenient method to boil wort can be used.  
      Subsequent to wort boiling  414 , wort-cooling  416  can be completed. In one embodiment wort is cooled on heat plate exchangers in a single stage utilizing chilled water and the cold break is removed. In another embodiment wort is cooled in multiple stages with ambient water and glycol and the cold break is removed. However, in alternate embodiments any known or convenient method to cool wort can be used.  
      After the step of wort cooling  416 , fermenting  418  can be completed. Chilled wort is transferred to the fermenter and yeast is pitched beginning the fermentation process. Yeast is pitched into the fermenter and the yeast consumes wort sugars converting them into alcohol and carbon dioxide. In one embodiment yeast is pitched and allowed to ferment the wort for eight days at 39-48 degrees Fahrenheit or any convenient time at any convenient temperature. In another embodiment yeast is pitched and allowed to ferment the wort for 48 hours or any convenient time. However, in alternate embodiments any known or convenient method to ferment wort can be used.  
      Next conditioning  420  is completed. During conditioning the green beer is matured. [ 0064 ] In one embodiment lagering is utilized which comprises of a secondary fermentation of the remaining fermentable extract at a reduced rate that is controlled by low temperatures and low yeast count. In another embodiment maturation is accomplished through bottle conditioning which involves secondary fermentation and clarification in the bottle induced by adding yeast and sugar to the beer. In another embodiment, secondary fermentation of cask-conditioned beers is induced by adding hops, sugars and yeast.  
      However, in alternate embodiments any known or convenient method to condition green beer can be used. After the step of conditioning  420 , filtration  422  can be completed. Filtration is employed to remove residual yeast. In one embodiment powderfilters using diatomaceous earth is used during filtration. In another embodiment depth filters are used for filtration made from a variety of materials, including melt-blown polypropylene, and polyester. However, in alternate embodiments any known or convenient method to filter beer can be used or filtration may not be conducted.  
      Next carbonation  424  is completed. In one embodiment mechanical carbonation is accomplished by adding carbon dioxide gas to the filtered beverage. However, in alternate embodiments any known or convenient method to carbonate beer can be used.  
      While this embodiment depicts tea as being added at step  408 , tea can be added before, after or during any of the steps described above. Various types of teas and amounts can be used. Furthermore while  FIG. 4  and the associated description show the process of making tea infused beer, a similar process may be employed to make cider infused with any liquid infusible substance, using any known or convenient process to make cider.  
      While  FIG. 4  and associated description describe one process for making beer, any known or convenient process can be used. Moreover while the steps of  FIG. 4  are depicted in a specific sequence, the steps may be conducted in any known of convenient order. Additionally, in alternate embodiments additional known or convenient steps may be added and/or various steps may not be performed in order to produce various tastes and/or textures.  
      The embodiment shown in  FIG. 5  depicts a process of making a beverage that is infused with a tea. In the embodiment shown in  FIG. 5  barley kernels are combined with water and malting begins. Barley spends approximately 40 hours in tanks of water wherein the water is drained periodically and subsequently refilled. However, this time can be any convenient period. Next, moistened barley is germinated  504  by spreading it on a surface. In one embodiment the barley is spread on a surface in depths of 10-20 cm or using any convenient depth. However, in alternate embodiments germination can be completed in any known or convenient manner. In step  506  of the embodiment shown in  FIG. 5 , malt kilning is completed by placing green malt into the kiln to dry. Kilning can be performed in any known or convenient manner. After the malt is kilned, the malt can then be milled  508 . In the milling process shown in  FIG. 5 , malt can be cracked open to expose the endosperm. In one embodiment milling is achieved by using a roller mill. Milling can be performed in any known or convenient manner. After milling is completed and the endosperm is exposed  508 , the milled malt and solid adjuncts are mixed with water during mashing  510 . In the embodiment shown in  FIG. 5 , mashing  510  includes mixing warm water with milled grain in a vessel such that enzymes can convert proteins and starches to simple sugars. In one embodiment, water can be adjusted during mashing by adding mineral salts to adjust the pH of the mixture and produce the desired pH profile between 5.5 and 5.6 for mashing. However, in alternate embodiments any known or convenient method for mashing can be used and various pH profiles can be used. In the embodiment detailed above  510 , tea can be added in the amount of ½ lb per 5 gallons of water. However, in alternate embodiments tea or other liquid-infusible substances can be added in any quantity to form a desired taste.  
      After the step of mashing  510 , wort separation  512  can be completed. In one embodiment, mash is transferred to the lauter tun. Sweet wort is run off into the brew kettle and the mash is rinsed with hot water. In another embodiment sweet wort is transferred to the mash tun where the mash is sparged and grains are extracted. However, in alternate embodiments any known or convenient method to separate wort can be used. Once mashing  510  is finished the step of wort boiling  514  can be completed. In one embodiment wort is boiled for at least one hour and hops are added throughout the boil. However, in alternate embodiments any known or convenient method to boil wort can be used.  
      Subsequent to wort boiling  514 , wort-cooling  516  can be completed. In one embodiment wort is cooled on heat plate exchangers in a single stage utilizing chilled water and the cold break is removed. In another embodiment wort is cooled in multiple stages with ambient water and glycol and the cold break is removed. However, in alternate embodiments any known or convenient method to cool wort can be used.  
      After the step of wort cooling  516 , fermenting  518  can be completed. Chilled wort is transferred to the fermenter and yeast is pitched beginning the fermentation process. Yeast is pitched into the fermenter and the yeast consumes wort sugars converting them into alcohol and carbon dioxide. In one embodiment yeast is pitched and allowed to ferment the wort for eight days at 39-48 degrees Fahrenheit or any convenient time at any convenient temperature. In another embodiment yeast is pitched and allowed to ferment the wort for 48 hours or any convenient time. However, in alternate embodiments any known or convenient method to ferment wort can be used.  
      Next conditioning  520  is completed. During conditioning the green beer is matured.  
      In one embodiment lagering is utilized which comprises of a secondary fermentation of the remaining fermentable extract at a reduced rate that is controlled by low temperatures and low yeast count. In another embodiment maturation is accomplished through bottle conditioning which involves secondary fermentation and clarification in the bottle induced by adding yeast and sugar to the beer. In another embodiment, secondary fermentation of cask-conditioned beers is induced by adding hops, sugars and yeast.  
      However, in alternate embodiments any known or convenient method to condition green beer can be used. After the step of conditioning  520 , filtration  522  can be completed. Filtration is employed to remove residual yeast. In one embodiment powderfilters using diatomaceous earth is used during filtration. In another embodiment depth filters are used for filtration made from a variety of materials, including melt-blown polypropylene, and polyester. However, in alternate embodiments any known or convenient method to filter beer can be used or filtration may not be conducted.  
      Next carbonation  524  is completed. In one embodiment mechanical carbonation is accomplished by adding carbon dioxide gas to the filtered beverage. However, in alternate embodiments any known or convenient method to carbonate beer can be used.  
      While this embodiment depicts tea as being added at step  510  tea can be added before, after or during any of the steps described above. Various types of teas and amounts can be used. Furthermore while  FIG. 5  and the associated description show the process of making tea infused beer, a similar process may be employed to make cider infused with any liquid infusible substance, using any known or convenient process to make cider.  
      While  FIG. 5  and associated description describe one process for making beer, any known or convenient process can be used. Moreover while the steps of  FIG. 5  are depicted in a specific sequence, the steps may be conducted in any known of convenient order. Additionally, in alternate embodiments additional known or convenient steps may be added and/or various steps may not be performed in order to produce various tastes and/or textures.  
      The embodiment shown in  FIG. 6  depicts a process of making a beverage that is infused with a tea. In the embodiment shown in  FIG. 6  barley kernels are combined with water and malting begins. Barley spends approximately 40 hours in tanks of water wherein the water is drained periodically and subsequently refilled. However, this time can be any convenient period. Next, moistened barley is germinated  604  by spreading it on a surface. In one embodiment the barley is spread on a surface in depths of 10-20 cm or using any convenient depth. However, in alternate embodiments germination can be completed in any known or convenient manner.  
      In step  606  of the embodiment shown in  FIG. 6 , malt kilning is completed by placing green malt into the kiln to dry. Kilning can be performed in any known or convenient manner. After the malt is kilned, the malt can then be milled  608 . In the milling process shown in  FIG. 6 , malt can be cracked open to expose the endosperm. In one embodiment milling is achieved by using a roller mill. Milling can be performed in any known or convenient manner. After milling is completed and the endosperm is exposed  608 , the milled malt and solid adjuncts are mixed with water during mashing  610 . In the embodiment shown in  FIG. 6 , mashing  610  includes mixing warm water with milled grain in a vessel such that enzymes can convert proteins and starches to simple sugars. In one embodiment, water can be adjusted during mashing by adding mineral salts to adjust the pH of the mixture and produce the desired pH profile between 5.5 and 5.6 for mashing. However, in alternate embodiments any known or convenient method for mashing can be used and various pH profiles can be used.  
      After the step of mashing  610 , wort separation  612  can be completed. In one embodiment, mash is transferred to the lauter tun. Sweet wort is run off into the brew kettle and the mash is rinsed with hot water. In another embodiment sweet wort is transferred to the mash tun where the mash is sparged and grains are extracted. However, in alternate embodiments any known or convenient method to separate wort can be used. In the embodiment detailed above  610 , tea can be added in the amount of ⅛ lb per 5 gallons of wort. However, in alternate embodiments tea or other liquid-infusible substances can be added in any quantity to form a desired taste.  
      Once mashing  610  is finished the step of wort boiling  614  can be completed. In one embodiment wort is boiled for at least one hour and hops are added throughout the boil. However, in alternate embodiments any known or convenient method to boil wort can be used.  
      Subsequent to wort boiling  614 , wort-cooling  616  can be completed. In one embodiment wort is cooled on heat plate exchangers in a single stage utilizing chilled water and the cold break is removed. In another embodiment wort is cooled in multiple stages with ambient water and glycol and the cold break is removed. However, in alternate embodiments any known or convenient method to cool wort can be used. After the step of wort cooling  616 , fermenting  618  can be completed. Chilled wort is transferred to the fermenter and yeast is pitched beginning the fermentation process. Yeast is pitched into the fermenter and the yeast consumes wort sugars converting them into alcohol and carbon dioxide. In one embodiment yeast is pitched and allowed to ferment the wort for eight days at 39-48 degrees Fahrenheit or any convenient time at any convenient temperature. In another embodiment yeast is pitched and allowed to ferment the wort for 48 hours or any convenient time. However, in alternate embodiments any known or convenient method to ferment wort can be used.  
      Next conditioning  620  is completed. During conditioning the green beer is matured.  
      In one embodiment lagering is utilized which comprises of a secondary fermentation of the remaining fermentable extract at a reduced rate that is controlled by low temperatures and low yeast count. In another embodiment maturation is accomplished through bottle conditioning which involves secondary fermentation and clarification in the bottle induced by adding yeast and sugar to the beer. In another embodiment, secondary fermentation of cask-conditioned beers is induced by adding hops, sugars and yeast.  
      However, in alternate embodiments any known or convenient method to condition green beer can be used. After the step of conditioning  620 , filtration  622  can be completed. Filtration is employed to remove residual yeast. In one embodiment powder filters using diatomaceous earth is used during filtration. In another embodiment depth filters are used for filtration made from a variety of materials, including melt-blown polypropylene, and polyester. However, in alternate embodiments any known or convenient method to filter beer can be used or filtration may not be conducted.  
      Next carbonation  624  is completed. In one embodiment mechanical carbonation is accomplished by adding carbon dioxide gas to the filtered beverage. However, in alternate embodiments any known or convenient method to carbonate beer can be used.  
      While this embodiment depicts tea as being added at step  612  tea can be added before, after or during any of the steps described above. Various types of teas and amounts can be used. Furthermore while  FIG. 6  and the associated description show the process of making tea infused beer, a similar process may be employed to make cider infused with any liquid infusible substance, using any known or convenient process to make cider.  
      While  FIG. 6  and associated description describe one process for making beer, any known or convenient process can be used. Moreover while the steps of  FIG. 6  are depicted in a specific sequence, the steps may be conducted in any known of convenient order. Additionally, in alternate embodiments additional known or convenient steps may be added and/or various steps may not be performed in order to produce various tastes and/or textures.  
      The embodiment shown in  FIG. 7  depicts a process of making a beverage that is infused with a tea. In the embodiment shown in  FIG. 7  barley kernels are combined with water and malting begins. Barley spends approximately 40 hours in tanks of water wherein the water is drained periodically and subsequently refilled. However, this time can be any convenient period. Next, moistened barley is germinated  704  by spreading it on a surface. In one embodiment the barley is spread on a surface in depths of 10-20 cm or using any convenient depth. However, in alternate embodiments germination can be completed in any known or convenient manner.  
      In step  706  of the embodiment shown in  FIG. 7 , malt kilning is completed by placing green malt into the kiln to dry. Kilning can be performed in any known or convenient manner. After the malt is kilned, the malt can then be milled  708 . In the milling process shown in  FIG. 7 , malt can be cracked open to expose the endosperm. In one embodiment milling is achieved by using a roller mill. Milling can be performed in any known or convenient manner. After milling is completed and the endosperm is exposed  708 , the milled malt and solid adjuncts are mixed with water during mashing  710 . In the embodiment shown in  FIG. 7 , mashing  710  includes mixing warm water with milled grain in a vessel such that enzymes can convert proteins and starches to simple sugars. In one embodiment, water can be adjusted during mashing by adding mineral salts to adjust the pH of the mixture and produce the desired pH profile between 5.5 and 5.6 for mashing. However, in alternate embodiments any known or convenient method for mashing can be used and various pH profiles can be used.  
      After the step of mashing  710 , wort separation  712  can be completed. In one embodiment, mash is transferred to the lauter tun. Sweet wort is run off into the brew kettle and the mash is rinsed with hot water. In another embodiment sweet wort is transferred to the mash tun where the mash is sparged and grains are extracted. However, in alternate embodiments any known or convenient method to separate wort can be used.  
      Once mashing  710  is finished the step of wort boiling  714  can be completed. In one embodiment wort is boiled for at least one hour and hops are added throughout the boil. However, in alternate embodiments any known or convenient method to boil wort can be used. In the embodiment detailed above  714 , tea can be added in the amount of 1/16 lb per 5 lbs gallons of wort. However, in alternate embodiments tea or other liquid-infusible substances can be added in any quantity to form a desired taste.  
      Subsequent to wort boiling  714 , wort-cooling  716  can be completed. In one embodiment wort is cooled on heat plate exchangers in a single stage utilizing chilled water and the cold break is removed. In another embodiment wort is cooled in multiple stages with ambient water and glycol and the, cold break is removed. However, in alternate embodiments any known or convenient method to cool wort can be used.  
      After the step of wort cooling  716 , fermenting  718  can be completed. Chilled wort is transferred to the fermenter and yeast is pitched beginning the fermentation process. Yeast is pitched into the fermenter and the yeast consumes wort sugars converting them into alcohol and carbon dioxide. In one embodiment yeast is pitched and allowed to ferment the wort for eight days at 39-48 degrees Fahrenheit or any convenient time at any convenient temperature. In another embodiment yeast is pitched and allowed to ferment the wort for 48 hours or any convenient time. However, in alternate embodiments any known or convenient method to ferment wort can be used.  
      Next conditioning  720  is completed. During conditioning the green beer is matured.  
      In one embodiment lagering is utilized which comprises of a secondary fermentation of the remaining fermentable extract at a reduced rate that is controlled by low temperatures and low yeast count. In another embodiment maturation is accomplished through bottle conditioning which involves secondary fermentation and clarification in the bottle induced by adding yeast and sugar to the beer. In another embodiment, secondary fermentation of cask-conditioned beers is induced by adding hops, sugars and yeast.  
      However, in alternate embodiments any known or convenient method to condition green beer can be used.  
      After the step of conditioning  720 , filtration  722  can be completed. Filtration is employed to remove residual yeast. In one embodiment powder filters using diatomaceous earth is used during filtration. In another embodiment depth filters are used for filtration made from a variety of materials, including melt-blown polypropylene, and polyester. However, in alternate embodiments any known or convenient method to filter beer can be used or filtration may not be conducted.  
      Next carbonation  724  is completed. In one embodiment mechanical carbonation is accomplished by adding carbon dioxide gas to the filtered beverage. However, in alternate embodiments any known or convenient method to carbonate beer can be used.  
      While this embodiment depicts tea as being added at step  714  tea can be added before, after or during any of the steps described above. Various types of teas and amounts can be used. Furthermore while  FIG. 7  and the associated description show the process of making tea infused beer, a similar process may be employed to make cider infused with any liquid infusible substance, using any known or convenient process to make cider.  
      While  FIG. 7  and associated description describe one process for making beer, any known or convenient process can be used. Moreover while the steps of  FIG. 7  are depicted in a specific sequence, the steps may be conducted in any known of convenient order. Additionally, in alternate embodiments additional known or convenient steps may be added and/or various steps may not be performed in order to produce various tastes and/or textures.  
      The embodiment shown in  FIG. 8  depicts a process of making a beverage that is infused with a tea. In the embodiment shown in  FIG. 8  barley kernels are combined with water and malting begins. Barley spends approximately 40 hours in tanks of water wherein the water is drained periodically and subsequently refilled. However, this time can be any convenient period. Next, moistened barley is germinated  804  by spreading it on a surface. In one embodiment the barley is spread on a surface in depths of 10-20 cm or using any convenient depth. However, in alternate embodiments germination can be completed in any known or convenient manner.  
      In step  806  of the embodiment shown in  FIG. 8 , malt kilning is completed by placing green malt into the kiln to dry. Kilning can be performed in any known or convenient manner. After the malt is kilned, the malt can then be milled  808 . In the milling process shown in  FIG. 8 , malt can be cracked open to expose the endosperm. In one embodiment milling is achieved by using a roller mill. Milling can be performed in any known or convenient manner.  
      After milling is completed and the endosperm is exposed  808 , the milled malt and solid adjuncts are mixed with water during mashing  810 . In the embodiment shown in  FIG. 8 , mashing  810  includes mixing warm water with milled grain in a vessel such that enzymes can convert proteins and starches to simple sugars. In one embodiment, water can be adjusted during mashing by adding mineral salts to adjust the pH of the mixture and produce the desired pH profile between 5.5 and 5.6 for mashing. However, in alternate embodiments any known or convenient method for mashing can be used and various pH profiles can be used.  
      After the step of mashing  810 , wort separation  812  can be completed. In one embodiment, mash is transferred to the lauter tun. Sweet wort is run off into the brew kettle and the mash is rinsed with hot water. In another embodiment sweet wort is transferred to the mash tun where the mash is sparged and grains are extracted. However, in alternate embodiments any known or convenient method to separate wort can be used.  
      Once mashing  810  is finished the step of wort boiling  814  can be completed. In one embodiment wort is boiled for at least one hour and hops are added throughout the boil. However, in alternate embodiments any known or convenient method to boil wort can be used.  
      Subsequent to wort boiling  814 , wort-cooling  816  can be completed. In one embodiment wort is cooled on heat plate exchangers in a single stage utilizing chilled water and the cold break is removed. In another embodiment wort is cooled in multiple stages with ambient water and glycol and the cold break is removed. However, in alternate embodiments any known or convenient method to cool wort can be used. In the embodiment detailed above  816 , tea can be added in the amount of ⅓ lb per 5 gallons of wort. However, in alternate embodiments tea or other liquid-infusible substances can be added in any quantity to form a desired taste. After the step of wort cooling  816 , fermenting  818  can be completed. Chilled wort is transferred to the fermenter and yeast is pitched beginning the fermentation process. Yeast is pitched into the fermenter and the yeast consumes wort sugars converting them into alcohol and carbon dioxide. In one embodiment yeast is pitched and allowed to ferment the wort for eight days at 39-48 degrees Fahrenheit or any convenient time at any convenient temperature. In another embodiment yeast is pitched and allowed to ferment the wort for 48 hours or any convenient time. However, in alternate embodiments any known or convenient method to ferment wort can be used.  
      Next conditioning  820  is completed. During conditioning the green beer is matured.  
      In one embodiment lagering is utilized which comprises of a secondary fermentation of the remaining fermentable extract at a reduced rate that is controlled by low temperatures and low yeast count. In another embodiment maturation is accomplished through bottle conditioning which involves secondary fermentation and clarification in the bottle induced by adding yeast and sugar to the beer. In another embodiment, secondary fermentation of cask-conditioned beers is induced by adding hops, sugars and yeast.  
      However, in alternate embodiments any known or convenient method to condition green beer can be used.  
      After the step of conditioning  820 , filtration  822  can be completed. Filtration is employed to remove residual yeast. In one embodiment powder filters using diatomaceous earth is used during filtration. In another embodiment depth filters are used for filtration made from a variety of materials, including melt-blown polypropylene, and polyester. However, in alternate embodiments any known or convenient method to filter beer can be used or filtration may not be conducted.  
      Next carbonation  824  is completed. In one embodiment mechanical carbonation is accomplished by adding carbon dioxide gas to the filtered beverage. However, in alternate embodiments any known or convenient method to carbonate beer can be used.  
      While this embodiment depicts tea as being added at step  816 , tea can be added before, after or during any of the steps described above. Various types of teas and amounts can be used. Furthermore while  FIG. 8  and the associated description show the process of making tea infused beer, a similar process may be employed to make cider infused with any liquid infusible substance, using any known or convenient process to make cider.  
      While  FIG. 8  and associated description describe one process for making beer, any known or convenient process can be used. Moreover while the steps of  FIG. 8  are depicted in a specific sequence, the steps may be conducted in any known of convenient order. Additionally, in alternate embodiments additional known or convenient steps may be added and/or various steps may not be performed in order to produce various tastes and/or textures.  
      The embodiment shown in  FIG. 9  depicts a process of making a beverage that is infused with a tea. In the embodiment shown in  FIG. 9  barley kernels are combined with water and malting begins. Barley spends approximately 40 hours in tanks of water wherein the water is drained periodically and subsequently refilled. However, this time can be any convenient period. Next, moistened barley is germinated  904  by spreading it on a surface. In one embodiment the barley is spread on a surface in depths of 10-20 cm or using any convenient depth. However, in alternate embodiments germination can be completed in any known or convenient manner.  
      In step  906  of the embodiment shown in  FIG. 9 , malt kilning is completed by placing green malt into the kiln to dry. Kilning can be performed in any known or convenient manner. After the malt is kilned, the malt can then be milled  908 . In the milling process shown in  FIG. 9 , malt can be cracked open to expose the endosperm. In one embodiment milling is achieved by using a roller mill. Milling can be performed in any known or convenient manner. After milling is completed and the endosperm is exposed  908 , the milled malt and solid adjuncts are mixed with water during mashing  910 . In the embodiment shown in  FIG. 9 , mashing  910  includes mixing warm water with milled grain in a vessel such that enzymes can convert proteins and starches to simple sugars. In one embodiment, water can be adjusted during mashing by adding mineral salts to adjust the pH of the mixture and produce the desired pH profile between 5.5 and 5.6 for mashing. However, in alternate embodiments any known or convenient method for mashing can be used and various pH profiles can be used.  
      After the step of mashing  910 , wort separation  912  can be completed. In one embodiment, mash is transferred to the lauter tun. Sweet wort is run off into the brew kettle and the mash is rinsed with hot water. In another embodiment sweet wort is transferred to the mash tun where the mash is sparged and grains are extracted. However, in alternate embodiments any known or convenient method to separate wort can be used.  
      Once mashing  910  is finished the step of wort boiling  914  can be completed. In one embodiment wort is boiled for at least one hour and hops are added throughout the boil. However, in alternate embodiments any known or convenient method to boil wort can be used.  
      Subsequent to wort boiling  914 , wort-cooling  916  can be completed. In one embodiment wort is cooled on heat plate exchangers in a single stage utilizing chilled water and the cold break is removed. In another embodiment wort is cooled in multiple stages with ambient water and glycol and the cold break is removed. However, in alternate embodiments any known or convenient method to cool wort can be used.  
      After the step of wort cooling  916 , fermenting  918  can be completed. Chilled wort is transferred to the fermenter and yeast is pitched beginning the fermentation process. Yeast is pitched into the fermenter and the yeast consumes wort sugars converting them into alcohol and carbon dioxide. In one embodiment yeast is pitched and allowed to ferment the wort for eight days at 39-48 degrees Fahrenheit or any convenient time at any convenient temperature. In another embodiment yeast is pitched and allowed to ferment the wort for 48 hours or any convenient time. However, in alternate embodiments any known or convenient method to ferment wort can be used. In the embodiment detailed above  918 , tea can be added in the amount of 1 and ¼ lb per 5 gallons of wort. However, in alternate embodiments tea or other liquid-infusible substances can be added in any quantity to form a desired taste.  
      Next conditioning  920  is completed. During conditioning the green beer is matured.  
      In one embodiment lagering is utilized which comprises of a secondary fermentation of the remaining fermentable extract at a reduced rate that is controlled by low temperatures and low yeast count. In another embodiment maturation is accomplished through bottle conditioning which involves secondary fermentation and clarification in the bottle induced by adding yeast and sugar to the beer. In another embodiment, secondary fermentation of cask-conditioned beers is induced by adding hops, sugars and yeast.  
      However, in alternate embodiments any known or convenient method to condition green beer can be used. After the step of conditioning  920 , filtration  922  can be completed. Filtration is employed to remove residual yeast. In one embodiment powder filters using diatomaceous earth is used during filtration. In another embodiment depth filters are used for filtration made from a variety of materials, including melt-blown polypropylene, and polyester. However, in alternate embodiments any known or convenient method to filter beer can be used or filtration may not be conducted.  
      While this embodiment depicts tea as being added at step  916  tea can be added before, after or during any of the steps described above. Various types of teas and amounts can be used. Furthermore while  FIG. 9  and the associated description show the process of making tea infused beer, a similar process may be employed to make cider infused with any liquid infusible substance, using any known or convenient process to make cider.  
      While  FIG. 9  and associated description describe one process for making beer, any known or convenient process can be used. Moreover while the steps of  FIG. 9  are depicted in a specific sequence, the steps may be conducted in any known of convenient order. Additionally, in alternate embodiments additional known or convenient steps may be added and/or various steps may not be performed in order to produce various tastes and/or textures.  
      The embodiment shown in  FIG. 10  depicts a process of making a beverage that is infused with a tea. In the embodiment shown in  FIG. 10  barley kernels are combined with water and malting begins. Barley spends approximately 40 hours in tanks of water wherein the water is drained periodically and subsequently refilled. However, this time can be any convenient period. Next, moistened barley is germinated  1004  by spreading it on a surface. In one embodiment the barley is spread on a surface in depths of 10-20 cm or using any convenient depth. However, in alternate embodiments germination can be completed in any known or convenient manner.  
      In step  1006  of the embodiment shown in  FIG. 10 , malt kilning is completed by placing green malt into the kiln to dry. Kilning can be performed in any known or convenient manner. After the malt is kilned, the malt can then be milled  1008 . In the milling process shown in  FIG. 10 , malt can be cracked open to expose the endosperm. In one embodiment milling is achieved by using a roller mill. Milling can be performed in any known or convenient manner.  
      After milling is completed and the endosperm is exposed  1008 , the milled malt and solid adjuncts are mixed with water during mashing  1010 . In the embodiment shown in  FIG. 10 , mashing  1010  includes mixing warm water with milled grain in a vessel such that enzymes can convert proteins and starches to simple sugars. In one embodiment, water can be adjusted during mashing by adding mineral salts to adjust the pH of the mixture and produce the desired pH profile between 5.5 and 5.6 for mashing. However, in alternate embodiments any known or convenient method for mashing can be used and various pH profiles can be used.  
      After the step of mashing  1010 , wort separation  1012  can be completed. In one embodiment, mash is transferred to the lauter tun. Sweet wort is run off into the brew kettle and the mash is rinsed with hot water. In another embodiment sweet wort is transferred to the mash tun where the mash is sparged and grains are extracted. However, in alternate embodiments any known or convenient method to separate wort can be used.  
      Once mashing  1010  is finished the step of wort boiling  1014  can be completed. In one embodiment wort is boiled for at least one hour and hops are added throughout the boil. However, in alternate embodiments any known or convenient method to boil wort can be used.  
      Subsequent to wort boiling  1014 , wort-cooling  1016  can be completed. In one embodiment wort is cooled on heat plate exchangers in a single stage utilizing chilled water and the cold break is removed. In another embodiment wort is cooled in multiple stages with ambient water and glycol and the cold break is removed. However, in alternate embodiments any known or convenient method to cool wort can be used.  
      After the step of wort cooling  1016 , fermenting  1018  can be completed. Chilled wort is transferred to the fermenter and yeast is pitched beginning the fermentation process. Yeast is pitched into the fermenter and the yeast consumes wort sugars converting them into alcohol and carbon dioxide. In one embodiment yeast is pitched and allowed to ferment the wort for eight days at 39-48 degrees Fahrenheit or any convenient time at any convenient temperature. In another embodiment yeast is pitched and allowed to ferment the wort for 48 hours or any convenient time. However, in alternate embodiments any known or convenient method to ferment wort can be used.  
      Next conditioning  1020  is completed. During conditioning the green beer is matured.  
      In one embodiment lagering is utilized which comprises of a secondary fermentation of the remaining fermentable extract at a reduced rate that is controlled by low temperatures and low yeast count. In another embodiment maturation is accomplished through bottle conditioning which involves secondary fermentation and clarification in the bottle induced by adding yeast and sugar to the beer. In another embodiment, secondary fermentation of cask-conditioned beers is induced by adding hops, sugars and yeast.  
      However, in alternate embodiments any known or convenient method to condition green beer can be used. In the embodiment detailed above  1020 , tea can be added in the amount of 1 and ½ lb per 5 gallons of green beer. However, in alternate embodiments tea or other liquid-infusible substances can be added in any quantity to form a desired taste.  
      After the step of conditioning  1020 , filtration  1022  can be completed. Filtration is employed to remove residual yeast. In one embodiment powder filters using diatomaceous earth is used during filtration. In another embodiment depth filters are used for filtration made from a variety of materials, including melt-blown polypropylene, and polyester. However, in alternate embodiments any known or convenient method to filter beer can be used or filtration may not be conducted.  
      Next carbonation  1024  is completed. In one embodiment mechanical carbonation is accomplished by adding carbon dioxide gas to the filtered beverage. However, in alternate embodiments any known or convenient method to carbonate beer can be used.  
      While this embodiment depicts tea as being added at step  1020  tea can be added before, after or during any of the steps described above. Various types of teas and amounts can be used. Furthermore while  FIG. 10  and the associated description show the process of making tea infused beer, a similar process may be employed to make cider infused with any liquid infusible substance, using any known or convenient process to make cider.  
      While  FIG. 10  and associated description describe one process for making beer, any known or convenient process can be used. Moreover while the steps of  FIG. 10  are depicted in a specific sequence, the steps may be conducted in any known of convenient order. Additionally, in alternate embodiments additional known or convenient steps may be added and/or various steps may not be performed in order to produce various tastes and/or textures.  
      The embodiment shown in  FIG. 11  depicts a process of making a beverage that is infused with a tea. In the embodiment shown in  FIG. 11  barley kernels are combined with water and malting begins. Barley spends approximately 40 hours in tanks of water wherein the water is drained periodically and subsequently refilled. However, this time can be any convenient period. Next, moistened barley is germinated  1104  by spreading it on a surface. In one embodiment the barley is spread on a surface in depths of 10-20 cm or using any convenient depth. However, in alternate embodiments germination can be completed in any known or convenient manner.  
      In step  1106  of the embodimentshown in  FIG. 11 , malt kilning is completed by placing green malt into the kiln to dry. Kilning can be performed in any known or convenient manner. After the malt is kilned, the malt can then be milled  1108 . In the milling process shown in  FIG. 11 , malt can be cracked open to expose the endosperm. In one embodiment milling is achieved by using a roller mill. Milling can be performed in any known or convenient manner. After milling is completed and the endosperm is exposed  1108 , the milled malt and solid adjuncts are mixed with water during mashing  1110 . In the embodiment shown in  FIG. 11 , mashing  1110  includes mixing warm water with milled grain in a vessel such that enzymes can convert proteins and starches to simple sugars. In one embodiment, water can be adjusted during mashing by adding mineral salts to adjust the pH of the mixture and produce the desired pH profile between 5.5 and 5.6 for mashing. However, in alternate embodiments any known or convenient method for mashing can be used and various pH profiles can be used.  
      After the step of mashing  1110 , wort separation  1112  can be completed. In one embodiment, mash is transferred to the lauter tun. Sweet wort is run off into the brew kettle and the mash is rinsed with hot water. In another embodiment sweet wort is transferred to the mash tun where the mash is sparged and grains are extracted. However, in alternate embodiments any known or convenient method to separate wort can be used.  
      Once mashing  1110  is finished the step of wort boiling  1114  can be completed. In one embodiment wort is boiled for at least one hour and hops are added throughout the boil. However, in alternate embodiments any known or convenient method to boil wort can be used.  
      Subsequent to wort boiling  1114 , wort-cooling  1116  can be completed. In one embodiment wort is cooled on heat plate exchangers in a single stage utilizing chilled water and the cold break is removed. In another embodiment wort is cooled in multiple stages with ambient water and glycol and the cold break is removed. However, in alternate embodiments any known or convenient method to cool wort can be used. After the step of wort cooling  1116 , fermenting  1118  can be completed. Chilled wort is transferred to the fermenter and yeast is pitched beginning the fermentation process. Yeast is pitched into the fermenter and the yeast consumes wort sugars converting them into alcohol and carbon dioxide. In one embodiment yeast is pitched and allowed to ferment the wort for eight days at 39-48 degrees Fahrenheit or any convenient time at any convenient temperature. In another embodiment yeast is pitched and allowed to ferment the wort for 48 hours or any convenient time. However, in alternate embodiments any known or convenient method to ferment wort can be used.  
      Next conditioning  1120  is completed. During conditioning the green beer is matured.  
      In one embodiment lagering is utilized which comprises of a secondary fermentation of the remaining fermentable extract at a reduced rate that is controlled by low temperatures and low yeast count. In another embodiment maturation is accomplished through bottle conditioning which involves secondary fermentation and clarification in the bottle induced by adding yeast and sugar to the beer. In another embodiment, secondary fermentation of cask-conditioned beers is induced by adding hops, sugars and yeast.  
      However, in alternate embodiments any known or convenient method to condition green beer can be used.  
      After the step of conditioning  1120 , filtration  1122  can be completed. Filtration is employed to remove residual yeast. In one embodiment powder filters using diatomaceous earth is used during filtration. In another embodiment depth filters are used for filtration made from a variety of materials, including melt-blown polypropylene, and polyester. However, in alternate embodiments any known or convenient method to filter beer can be used or filtration may not be conducted. In the embodiment detailed above  1122 , tea can be added in the amount of 1 and ¾ lb per 5 gallons of beer. However, in alternate embodiments tea or other liquid-infusible substances can be added in any quantity to form a desired taste.  
      Next carbonation  1124  is completed. In one embodiment mechanical carbonation is accomplished by adding carbon dioxide gas to the filtered beverage. However, in alternate embodiments any known or convenient method to carbonate beer can be used.  
      While this embodiment depicts tea as being added at step  1122  tea can be added before, after or during any of the steps described above. Various types of teas and amounts can be used. Furthermore while  FIG. 11  and the associated description show the process of making tea infused beer, a similar process may be employed to make cider infused with any liquid infusible substance, using any known or convenient process to make cider.  
      While  FIG. 11  and associated description describe one process for making beer, any known or convenient process can be used. Moreover while the steps of  FIG. 11  are depicted in a specific sequence, the steps may be conducted in any known of convenient order. Additionally, in alternate embodiments additional known or convenient steps may be added and/or various steps may not be performed in order to produce various tastes and/or textures.  
      The embodiment shown in  FIG. 12  depicts a process of making a beverage that is infused with a tea. In the embodiment shown in  FIG. 12  barley kernels are combined with water and malting begins. Barley spends approximately 40 hours in tanks of water wherein the water is drained periodically and subsequently refilled. However, this time can be any convenient period. Next, moistened barley is germinated  1204  by spreading it on a surface. In one embodiment the barley is spread on a surface in depths of 10-20 cm or using any convenient depth. However, in alternate embodiments germination can be completed in any known or convenient manner.  
      In step  1206  of the embodiment shown in  FIG. 12 , malt kilning is completed by placing green malt into the kiln to dry. Kilning can be performed in any known or convenient manner. After the malt is kilned, the malt can then be milled  1208 . In the milling process shown in  FIG. 12 , malt can be cracked open to expose the endosperm. In one embodiment milling is achieved by using a roller mill. Milling can be performed in any known or convenient manner. After milling is completed and the endosperm is exposed  1208 , the milled malt and solid adjuncts are mixed with water during mashing  1210 . In the embodiment shown in  FIG. 12 , mashing  1210  includes mixing warm water with milled grain in a vessel such that enzymes can convert proteins and starches to simple sugars. In one embodiment, water can be adjusted during mashing by adding mineral salts to adjust the pH of the mixture and produce the desired pH profile between 5.5 and 5.6 for mashing. However, in alternate embodiments any known or convenient method for mashing can be used and various pH profiles can be used.  
      After the step of mashing  1210 , wort separation  1212  can be completed. In one embodiment, mash is transferred to the lauter tun. Sweet wort is run off into the brew kettle and the mash is rinsed with hot water. In another embodiment sweet wort is transferred to the mash tun where the mash is sparged and grains are extracted. However, in alternate embodiments any known or convenient method to separate wort can be used.  
      Once mashing  1210  is finished the step of wort boiling  1214  can be completed. In one embodiment wort is boiled for at least one hour and hops are added throughout the boil. However, in alternate embodiments any known or convenient method to boil wort can be used.  
      Subsequent to wort boiling  1214 , wort-cooling  1216  can be completed. In one embodiment wort is cooled on heat plate exchangers in a single stage utilizing chilled water and the cold break is removed. In another embodiment wort is cooled in multiple stages with ambient water and glycol and the cold break is removed. However, in alternate embodiments any known or convenient method to cool wort can be used.  
      After the step of wort cooling  1216 , fermenting  1218  can be completed. Chilled wort is transferred to the fermenter and yeast is pitched beginning the fermentation process. Yeast is pitched into the fermenter and the yeast consumes wort sugars converting them into alcohol and carbon dioxide. In one embodiment yeast is pitched and allowed to ferment the wort for eight days at 39-48 degrees Fahrenheit or any convenient time at any convenient temperature. In another embodiment yeast is pitched and allowed to ferment the wort for 48 hours or any convenient time. However, in alternate embodiments any known or convenient method to ferment wort can be used.  
      Next conditioning  1220  is completed. During conditioning the green beer is matured.  
      In one embodiment lagering is utilized which comprises of a secondary fermentation of the remaining fermentable extract at a reduced rate that is controlled by low temperatures and low yeast count. In another embodiment maturation is accomplished through bottle conditioning which involves secondary fermentation and clarification in the bottle induced by adding yeast and sugar to the beer. In another embodiment, secondary fermentation of cask-conditioned beers is induced by adding hops, sugars and yeast.  
      However, in alternate embodiments any known or convenient method to condition green beer can be used. After the step of conditioning  1220 , filtration  1222  can be completed. Filtration is employed to remove residual yeast. In one embodiment powder filters using diatomaceous earth is used during filtration. In another embodiment depth filters are used for filtration made from a variety of materials, including melt-blown polypropylene, and polyester. However, in alternate embodiments any known or convenient method to filter beer can be used or filtration may not be conducted.  
      Next carbonation  1224  is completed. In one embodiment mechanical carbonation is accomplished by adding carbon dioxide gas to the filtered beverage. However, in alternate embodiments any known or convenient method to carbonate beer can be used. In the embodiment detailed above  1224 , tea can be added in the amount of 2 lb per 5 gallons of beer. However, in alternate embodiments tea or other liquid-infusible substances can be added in any quantity to form a desired taste.  
      While this embodiment depicts tea as being added at step  1224 , tea can be added before, after or during any of the steps described above. Various types of teas and amounts can be used. Furthermore while  FIG. 12  and the associated description show the process of making tea infused beer, a similar process may be employed to make cider infused with any liquid infusible substance, using any known or convenient process to make cider.  
      While  FIG. 12  and associated description describe one process for making beer, any known or convenient process can be used. Moreover while the steps of  FIG. 12  are depicted in a specific sequence, the steps may be conducted in any known of convenient order. Additionally, in alternate embodiments additional known or convenient steps may be added and/or various steps may not be performed in order to produce various tastes and/or textures.  
      There are various changes and modifications that can be made as would be apparent to those skilled in the art. It is intended that the invention be limited only by the scope of the claims appended hereto.