Patent Description:
The industrial process of brewing is well-known, which involves malting, mashing, lautering, boiling or often boiling with aroma hops and fermenting with yeast added, after which conditioning, filtering and packaging are performed. Many home-brewing machines are known. All of these have a feature in common, in that they copy the industrial methods in a miniature form, implemented in one single device in particular cases. Occasionally, malted barley is already utilized as a syrup while common hop is utilized as an oil, but this does not help the fact that fermentation is a lengthy process taking several days. Boiling performed with bittering hops is a process that still requires about one hour, while aroma hops is to be boiled only for approximately <NUM> minutes.

Known home equipment has the feature in common that yeast is used to make homemade beer, so the process consists of phases and is overall lengthy, while the required equipment is large and expensive, also only a larger amount of beer of one type may be produced at the same time.

The known publication document No. MX2017003870 describes a process where various liquids, optionally in a capsule form, are mixed with carbonated water. The invention describes the method for dispensing of these. An analogous solution is disclosed in document No. <CIT> and <CIT>. Document no. <CIT> is also used for mixing and dispensing beverages. <CIT> discloses a mobile brewing apparatus. The primary purpose of the apparatus is to produce a fermented composition. Document no. <CIT> is also known, which describes a process for producing beverages from capsule tea or coffee, and which is novel in that a receptacle is positioned on the wall of the device, as well as the addition of an injection means.

Patent script <CIT> describes a disposable beverage pod and apparatus for making a single serving drink with the mouth feel of wine, beer or whiskey drinks from alcohol-free artificial, synthetic compounds. It is believed that compounds present in conventionally brewed and fermented beverages may be responsible for spoilage, thereby limiting the shelf-life of the conventional beverages. So the concentrate is made artificial way, not by conventional brewing. It is prepared from flavor groups compounds. With mixing about <NUM> flavor groups a beverage can be created which having the mouth-feel of a wide variety of wines, beers, liquors. The compounds are in a disposable pod with two chambers, one of them is the compound, one of them is the alcohol. The beverage is calorie-poor and long-lasting. It includes a pressurized gas canister and a cooling system. There is no detailed teaching about the apparatus, but it is not a brewer apparatus. It includes a mixing unit which mixes the water, the compounds and the alcohol. It is a rod blender. The rod blender or shaker extends to a mixer glass container which is tight to the mixing unit. The drinks can be poured from the container to the glasses.

There are several disadvantages of this solution especially from our point of view. The beer drink society is very sensitive to flavors and does not favor artificial flavors over traditional flavors. The real flavors of beer are caused by fermentation by yeast bacteria. There is no yeast and no fermentation at this solution, moreover there isn't any industrial phase with real fermentation. There is no separate basic drink capsule and flavor capsule, so the customer cannot mix a tailor-made drink. It is necessary the shaking of the ingredients at this solution. However, for beer and other carbonated drinks, this will cause tension in the beverage that will cause strong foaming. The carbonic acid content is also very important in beer, so an overfoaming damages the quality. No instruction of bottle filling as well.

Patent script <CIT> relates to a device and method for producing beer capsule filled with synthetic or natural beer granulate. The capsule contains two parts separated with a membrane. A part of the capsule contains the beer granulate and the other part the alcohol. The beer granulate is solved in warm water, the alcohol is driven out with CO2 gas. There is no teaching about the apparatus, and especially about the gas saturation (warm water less absorbs the CO2 gas), no teaching about the expected foaming of the beer, etc. The solution does not meet our goals.

Patent script <CIT> describes a fermentation monitoring devices for monitoring the fermentation of yoghurt, wine and beer. During the fermentation UV light is used which is appropriate to control the fermentation especially at wines. The UV light is used not for cleaning a bottle. The solution does not meet our goals.

<CIT> publication describes an appliance with a dispenser and a transparent chamber for preparing custom-flavoured beverages with or without carbonated liquid from solid or liquid materials. The appliance can prepare among others beer, juice, coffee, tea, spirit in single or multiple servings. The sole object of the present invention is to provide the transparency of the appliance and how to maintain the transparency in use. There can be no single device capable of producing beer, coffee, juice, etc. without teaching. The figures show only <NUM> items of the appliance and there is no detailed teaching about the appliance, but it is not a practicable brewer apparatus. No instruction of bottle filling as well and as shown, it is not suitable for foam-free filling of the bottle. Nor is there any instruction on how to make the beer concentrate. According to the description of this publication [<NUM>] the chamber contains already a carbonated highgravity beer. In fact, it's just a transparent, simple glass filler or dispenser appliance.

<CIT> describes a system for dispensing beer in a pub. Generally, carbon dioxide is added to the keg beer in the pubs. According to this solution a concentrated beer is diluted with soda water. This tick beer is in a large box, similar to a keg. Apart from cooling, the device does not require any power. In some embodiments, complex piston rows and flywheels convey the beer. In any case, this complicated equipment has nothing to do with a home device. No instruction of bottle filling as well and it is not suitable for filling a bottle without overfoaming.

An alternative solution that is more similar to the present invention is disclosed in <CIT>. However, the main characteristic of this solution still includes fermentation and the primary ingredient is yeast. Due to fermentation, this process also requires at least several days. This invention also produces only a larger amount, that is, it produces more than one identical portion at a time, while the equipment is fairly large and expensive and is not suitable for bottle packaging.

None of the prior art documents teaches how to make a compact, inexpensive home appliance that produces a bottle of beer, within <NUM>-<NUM> minutes, that can be customized by the consumer and which is capable of sealing the beer bottle without overfoaming.

The object of the present invention is to overcome the mistakes of these previous solutions and to elaborate on an invention in which a small, inexpensive device may be used at home providing a way to easily produce beer within a few minutes, offering different contents and packaging designs for each bottle. Also an object of the present invention is to avoid yeast utilization for the domestic stage, as well as to avoid fermentation requiring several days. Also an object of the present invention is to provide the ability to produce a single serving portion, that is, a single bottle of beer, and to produce beers of different flavor and composition per bottle.

The present invention is based on the discovery that if we proceed according to the independent claims, we may obtain a more favorable result than previously. It is the idea of the present invention to overcome the previous solutions, as well as the professional prejudice, in that it is not the entire brewing process that's reproduced in a miniature form, but to break the process into two stages, where the complicated and lengthy stage is carried out under large-scale industrial conditions and only the most necessary final stage is carried out at home. In this case, a basic preparation produced in a central location may be used, and at home this preparation is processed to completion with the addition of aromas according to needs and wishes as well as absorption of gas in the beverage. It is also within the scope of the invention to fill the beer bottle without overflowing of the beer foam.

As part of the arrangement and method according to the present invention, it is desirable to use the industrial stage to carry out the activities with natural basic ingredients, such as barley, yeast and bittering hops, so that for the domestic stage only fast aromatizing is to be performed. In the domestic stage, the industrial material no longer contains active yeast, so the carbonic acid desirable for beer is produced by a gas absorption process instead of post-fermentation.

The present invention may be more generally performed according to the independent claims. Alternative embodiments of the present invention are detailed in the dependent claims.

In general the solution is an arrangement for making homemade beer per serving which comprises an industrial stage of an industrial arrangement performing pre-fabrication and a domestic stage for home use performing fermentation-free brewing of beer along with preparation for consumption, the arrangement of the domestic stage comprising a liquid transfer unit, an end product container, a gas transfer unit, and at least one beer component container filled during the industrial stage, the beer component container is placed into a receiver unit or under a filling member, and is connected to the liquid transfer unit, and a gas cartridge connects to the gas transfer unit. The feature of the invention is that the arrangement of the domestic stage comprises a brewer apparatus for even a single beer dose, the brewing device having a filling member for preventing the overflowing of the beer foam from the end product container, and the gas transfer unit connects to the filling member, which empties into the end product container or to a siphon.

It may be another feature that the beer component container can be a capsule, one beer component container has flavorings and the other beer component container has the concentrate of the fermented beer. The arrangement comprises a sealing tool for sealing the end product container without overflowing of the beer foam.

The end product container can be positioned on a horizontal and/or vertical sliding tray, and the end product container is a beer bottle. The arrangement of the domestic stage comprises a water filter built for the brewer apparatus or inside the brewer apparatus. It can have a UV unit for disinfecting the end product container. Cooling units are arranged in the housing and/or it comprises one or more cooling compartments.

In general, the solution is also a brewer apparatus for making homemade beer per serving, comprising a housing and a liquid transfer unit. The feature is that it is comprising a gas transfer unit, moreover at least one receiver unit suitable for the addition and removal of a beer component container, the liquid transfer unit empties into the receiver unit, and a filling member for preventing the overflowing of the beer foam from the end product container is connected to the receiver unit.

It may be another feature that a compressor suitable for creating a pressurized space connects to the filling member and the filling member contains a seal unit for sealing the end product container under overpressure. A siphon is inserted in the liquid transfer unit and the gas transfer unit joins into the siphon. A sealing tool is attached to the filling member for fastening locking elements onto the end product container. It comprises a dispenser unit suitable for delivering alcohol and/or salt composition.

At the method for the application of the arrangement, wherein at industrial stage a fermented beer concentrate or beer dry matter and an aroma preparation are manufactured, the beer concentrate or beer dry matter and/or the aroma preparation are enclosed in a beer component container, the beer concentrate or beer dry matter and the aroma preparation are used in a domestic stage without fermentation, where during this domestic stage the beer component container is placed in a brewer apparatus suitable for preparing one beer portion, along with letting a soluble liquid through this. It is characterized in that filling an end product container and preventing overflowing of the beer foam during the filling.

The method can be characterized by a pressurized space with overpressure which is created in the filling member and the end product container filled with the finished beer product is sealed under overpressure. Water containing CO2 gas is used as the solvent liquid. The beer concentrate or beer dry matter produced in the industrial stage is placed in a beer component container, and then the beer component container is placed in the receiver unit during the domestic stage. The aroma preparation uses dried and/or processed hops and/or hops oil and/or other aroma, and in given case filling material are poured into the beer component container. Alcohol and/or salt composition are added to the beer concentrate or into the beer component container in the industrial stage, or directly or indirectly to the end product container in the domestic stage. The liquid is combined with gas in a siphon, while optionally the siphon and/or the liquid transfer unit may be cooled.

The present invention will now be described in more detail based on figures and with references to the accompanying examples of embodiments. The attached figures are.

The beer concentrate <NUM> (shown in <FIG>), and the beer component container 5b shown in <FIG> are manufactured under industrial conditions and are marketed for home users after manufacture. The required amount of beer concentrate <NUM> for a <NUM> bottle is preferable <NUM>. Production may take place in alcoholic or non-alcoholic form. In the case of an alcoholic variant, the alcohol that has been removed during the concentrating process may be replaced by the addition of more alcohol, adjusting the final alcoholic strength of the beer.

During the process, cereal malate is treated and brewed in a known manner. If necessary, bittering hops are also added to the brewing and brewing should then be performed for another hour. Cooling and yeast addition are performed next followed by the main fermentation phase.

After the main fermentation phase, the resulting material is dried. The concentration phase may be carried out in a known manner, for example by using film evaporator equipment, ceramic filtering procedure, and/or by lyophilisation. The concentrate and the dried product must no longer contain any active yeast. For example, <NUM>-<NUM> of concentrate is prepared and the concentrate is poured into a plastic bottle or tube or other suitable container. In the case of dry matter production, the dry matter is enclosed in a beer component container 5b, specifically in a capsule in this example. In the case of use of a larger beer component container 5b, or capsule, a stronger concentrate may also fit in the capsule. In another embodiment, the beer concentrate <NUM> or the beer dry matter (substance) and the aroma preparation <NUM> goes in a common beer component container.

Beer raw material may be different materials ranging from malt or other grain types, also roasted, to common hops, depending. The yeast type used may also be different types, so the resulting raw material may be based on a lager, bottom-fermented type of beer or an ale, topfermented type of beer. In the case of use of dry matter, the beer component container 5b is entirely filled with the raw material, or beer concentrate, the amount of which is preferably <NUM>-<NUM> to produce <NUM> of beer.

A further example step of the industrial process is to prepare an aroma preparation <NUM> and the filling of it into a beer component container 5a, namely a capsule, as shown in <FIG> and <FIG>. In the case of the use of a pod or filter beer component container, it is marketed in a packaging safeguarding the aroma, and dried aroma hops or hops pellets are used for this. In another embodiment, a capsule is used as a beer component container 5a. Capsule filling is a known process of prior art. This method is followed by placing hops granules or fluid aroma in the capsule to the extent of entirely filling the capsule. The beer component container 5a may also contain a salt composition in particular cases, especially when utilising water filtered or distilled by reverse osmosis. At the same time, the salt composition characteristic of a particular type of beer may also be added to the liquid via the dispenser unit <NUM> or via the water filter 7a.

When using a smaller volume of an aroma preparation <NUM>, for example, in the case of hops oil, a new method should be used because of the insignificant amount of oil. In this case, a filling material should be placed into the beer component container 5a, which material is not involved in the brewing process, but instead serves the function of filling the space, where such materials may be wood, food grade silica (e.g. aluminum silicate, sodium silicate) or other anti-caking minerals, or even plastic (e.g. HDPE, PP) granules. This is also required in order to avoid having the cover metal foil collapse upon puncturing the capsule, where this foil is used to seal the capsule. Roasted oak may preferably be used as wood material. The pre-treatment and application of wooden profile, wood chips, wood shavings or small wooden balls used as filling may also enable the addition of whiskey flavors, reminiscent of oak barrels, to the aroma.

<FIG> shows a typical embodiment - in a schematic manner, similar to other figures - only illustrating the connections between individual parts. A water filter 7a is also shown in the water tank <NUM>. This may be a water softener device already utilized for coffee makers, but may optionally contain activated carbon to achieve microbiological purity. The water filter 7a may be placed not only inside the water tank <NUM> but may instead be located next to it. The water filter 7a may be a reverse osmosis unit, even a multiphase unit. The water filter 7a may also comprise a component suitable for salting the purified water to match a particular type of beer. The end product container can be jug, glass, bottle. The figures show a beer bottle (<NUM>).

The first portion of the liquid transfer unit <NUM> connects the water tank <NUM> with a siphon <NUM>, and this section may also include a pump <NUM>. The pump <NUM> may also function as a pump for a water filter 7a based on reverse osmosis. The siphon <NUM> is a water tank capable of withstanding a pressure greater than atmospheric pressure.

<FIG> also shows the beer component containers 5a, 5b, the receiver unit <NUM>, the housing <NUM>, the gas cartridge <NUM>, the reversing profile <NUM> and the control unit <NUM>.

The gas transfer unit <NUM> joins into the siphon <NUM>. The liquid is saturated with CO2 gas (or possibly N2O gas) inside the siphon <NUM>. The siphon must withstand a pressure similar to domestic soda siphons due to overpressure of gas. The siphon <NUM> is connected to the receiver unit <NUM> via the second section of the liquid transfer unit <NUM>. This section also contains the valve 21a shown in <FIG>, but may also include a pump. However, instead of the use of a pump, the siphon <NUM> may also be operated by overpressure of the CO2 gas. In this case, drainage of the siphon <NUM> and the liquid transfer unit <NUM> must be provided, for example by means of a pump located in the first section of the liquid transfer unit <NUM> or by gravity.

Cooling units 25a may be installed around the siphon (<NUM>) and/or the liquid transfer unit <NUM>. Any cooling unit 25a may be suitable but the use of cooling units 25a based on the Peltier effect is recommended. This has the advantage that cold water can absorb more CO2 gas.

<FIG> also shows a capsule container <NUM> suitable for removing used capsules operating in a manner similar to coffee makers.

During the filling process, the beer bottle constituting the beer bottle <NUM> is placed on the tray 13c, and the bottleneck is inserted into the filling member <NUM> via the seal unit <NUM>. The insertion may be assisted by moving the filling member <NUM> up and down with the help of the lever <NUM>.

The pressurized space <NUM> created by the compressor <NUM> on the filling member <NUM> is useful because it prevents the discharge of foam from the bottle during and after filling, thus the portion of beer can be sealed without resting it. The beer bottle <NUM> may be sealed by a sealing tool <NUM>. The sealing tool <NUM> clamps the locking element <NUM> onto the opening of the beer bottle <NUM>. The locking element <NUM> is generally a beer cap. The sealing tool <NUM> may be moved with arms or even electrically inside the filling member <NUM>. When arms are used, the arms may be clamped tightly to complete the locking, and they may be bent down to the plane of the filling member <NUM> after use. The inlet throat <NUM> of the compressor <NUM> is also shown, however this inlet throat <NUM> may also be located inside the housing <NUM>. After sealing the beer bottle <NUM>, overpressure can be eliminated in the filling member <NUM>.

In another typical embodiment, the end product container consists of two pieces, similar to the well-known twin-spout coffee makers. In another typical embodiment, the end product container consists of a pitcher or glass from which the finished beer may be consumed directly. In this case, it is highly preferable to use an internal cooling unit 25a, however, the sealing tool <NUM> may be omitted.

<FIG> shows another embodiment of the brewer apparatus <NUM>. The housing <NUM> and the water tank <NUM> are also shown. This embodiment comprises two receiver units <NUM>. The receiver unit <NUM> is operated by the closure member <NUM>. In the receiver units <NUM>, the capsule shaped beer component containers 5a, 5b are also depicted. The first beer component container 5b contains beer dry matter, and the other beer component container 5a contains aroma hops preparation. On the front panel of the brewer apparatus <NUM>, a descending U-shaped line symbolically indicates the possibility of emptying the used components from the beer component containers 5a, 5b. The liquid transfer unit <NUM> is illustrated in a symbolic way and small arrows indicate the direction of flow. Between the pump <NUM> and the receiver units <NUM>, the valves 21a, 21b are depicted, which are preferably solenoid valves connected to the control unit <NUM>. Under the cover that may be opened, the gas cartridge <NUM> is shown, the opening of which joins into a reversing profile <NUM>. The reversing profile <NUM> assists the positioning of the gas cartridge <NUM> and includes the puncture needle. The gas cartridge <NUM> may be screwed into the reversing profile <NUM> by means of a gas cartridge holder element 11a known from soda siphons.

The clear, empty beer bottle <NUM> is located on the sliding tray 13b that slides in a vertical direction and which may be fixed in place. Finally, the mouth of the beer bottle <NUM> is pressed against the seal unit <NUM>. The seal unit <NUM> is located in the filling member <NUM>. From the filling member <NUM>, the filling shaft <NUM> extends into the beer bottle <NUM>. The liquid transfer unit <NUM> and the gas transfer unit <NUM> also join into the filling member <NUM> via the receiver units <NUM>. The filling member <NUM> may comprise two separate filling shafts <NUM> for liquid and gas respectively, or the liquid transfer unit <NUM> and the gas transfer unit <NUM> may be joined together directly in front of the filling member <NUM> by means of a valve, preferably a solenoid valve. An embodiment may also be that the filling member <NUM> includes a UV unit <NUM>. It may also be an embodiment that the beer bottle <NUM> is rotated along a perimeter of a circle for performing each function, such as filling, disinfection, gas dispensing. The filling member <NUM> may also be movable vertically and fixed in this position.

<FIG> is a schematic illustration of a further embodiment of the brewer apparatus <NUM>. The housing <NUM>, the water tank <NUM> and the receiver unit <NUM> with the closure member <NUM> are shown. The receiving unit <NUM> is configured so that the beer component containers 5a, 5b (shown beside the apparatus) are vertically positioned over one another. For example, the smaller beer component container 5a goes down, the larger beer component container 5b goes above the smaller one, a rim catches it. The sliding tray 13b is located under the filling member <NUM>, and its actuating and locking mechanical switch is indicated next to it. The dispenser unit <NUM> is also shown, and the gas cartridge <NUM> is indicated symbolically. A properly insulated cooling compartment <NUM> is located on the right side of the brewer apparatus <NUM>. The cooling compartment <NUM> has a pull-out or fold-out cover. There is a pull-out cooling unit <NUM> provided on each of the two sides of the cooling compartment <NUM>. The beer bottle <NUM>, on which a locking element <NUM> has already been mounted, is depicted in the cooling compartment <NUM> by a sub-section. A unique label <NUM> has also been applied on the beer bottle <NUM>. The label <NUM> provides the opportunity to label your homemade beer for a friend, or to add a greeting or a caption characteristic of you. The cooling compartment <NUM> is suitable for cooling the prepared beer, allowing it to rest and allowing the ingredients to mature. Before use, the cooling unit <NUM> is to be cooled in a freezer. In a further embodiment, a cooling compartment <NUM> may be provided in which two end product containers <NUM> are completely surrounded by the cooling unit <NUM>. The cooling unit <NUM> can also operate on the Peltier cooling principle.

The industrial stage of the arrangement has already been described. For example, to begin the domestic stage, the beer concentrate <NUM> or the beer dry matter in a capsule provided by the industrial stage - together referred to as the raw material - and preferably aroma preparation <NUM> containing also capsulated aroma hops are purchased. You may choose between several raw materials and a variety of aroma preparations, so each bottle of beer can be brewed in a different way. For example, when using <NUM> of beer concentrate <NUM>, it is filled into a beer bottle at the beginning of the domestic stage, which bottle also serves as the beer bottle <NUM>. Thick raw materials or beer dry matter may also be purchased in capsules. The aroma preparation <NUM> may include e.g. hops, hops granules, hops oil, hops pellets and other flavors, such as citrus, raspberry extract, for flavoring the beer.

The capsuled beer component container 5b is sat into the receiver unit <NUM>. The brewer apparatus <NUM> may comprise one or two receiver units <NUM>. In the case of a single receiver unit <NUM>, the beer component container 5b containing the raw material is placed first. The closure member <NUM> positions the beer component container 5b and punctures it at both the front part and the larger front panel of it. By way of the liquid transfer unit <NUM>, water, with a pressure of <NUM> to about <NUM> bar, preferably of <NUM> to <NUM> bar is to be poured via the beer component container 5b and via the filling head 4b or the filling member <NUM> into the beer bottle <NUM>. Water dissolves and helps the raw material move into the beer bottle. Thus, a beer bottle of a capacity of <NUM> is to be filled to <NUM>-<NUM>. The empty capsule is then removed from the receiver unit <NUM>. If the beer raw material does not contain alcohol or not enough alcohol, the missing alcohol may be provided for by pouring it into the bottle or via the dispenser unit <NUM>. The aromatization of the dissolved raw material is done next. When there is only one receiver unit <NUM>, the container with the aroma preparation <NUM> is to be placed into this same unit, and when there are two receiver units <NUM>, the container, as well as the beer component container 5a of the same or smaller size as the preceding container, is to be placed into the other unit. This is treated at a similar pressure and temperature as above. The beer bottle <NUM>, in this case the <NUM> beer bottle, is then entirely filled with the aroma preparation <NUM> thus dissolved in water. Filling via the mouth of the beer bottle <NUM> may be done in an open or in a hermetically sealed state. In the latter case, the beer bottle <NUM> is to be pressed against the seal unit <NUM>. The pressing movement upwards may be done by the use of the sliding tray 13b or the filling member <NUM>.

For two receiver units <NUM>, the valves 21a, 21b located in the liquid transfer unit <NUM> may be used to control the order and the quantities. All this may be performed automatically by means of the control unit <NUM>.

Both for the empty and semi-full, as well as full states of the beer bottle <NUM>, the inside of the beer bottle <NUM> may be irradiated with UV-C light. This may be accomplished through the mouth of the end product <NUM> by the use of the UV unit <NUM>.

After this, it is possible to treat the beer with carbon dioxide, with the help of the gas cartridge <NUM> and the gas transfer unit <NUM>. At this point the beer bottle <NUM> is already filled and preferable cooled, and <NUM>-<NUM> of the CO2 gas is applied into it, preferably at a pressure of <NUM> bar, by means of the filling member <NUM> or the gas head 4a. When the filling member <NUM> is used, the beer bottle <NUM> is positioned in place, and if the gas head 4a is used, the beer bottle <NUM> is positioned without touching it by means of the sliding tray 13a.

The beer bottle <NUM> containing the finished beer product is sealed with a locking element <NUM> and it is to be stored in the refrigerator. If the brewer apparatus <NUM> comes with a cooling compartment <NUM>, the finished product may also be stored there. Pre-cooled cooling units <NUM> are to be placed in the cooling compartment <NUM>, or the cooling unit <NUM> can works on the Peltier cooling principle.

A label <NUM> may be added to finished beer bottles at the beginning or at the end of the process and thus these may be used as personal gifts.

<FIG> shows a brewer apparatus <NUM> for even a single beer portion (preferable one dose), wherein the filling member <NUM> is formed by the gas head 4a and the filling head 4b. The beer component container 5a is shown before performing the positioning of it. The brewer apparatus <NUM> has a housing <NUM> and is built as one unit with the water tank <NUM> positioned behind it. The water tank <NUM> is connected and operates in a manner used for coffee makers, so in given case contains a water filter 7a. It is advisable to use soft, microbiologically clean water. At the top of the brewer apparatus <NUM>, the receiver unit <NUM> is visible, which is enclosed by the closure member <NUM>. The closure member <NUM> also positions and punctures the beer component container 5a, in a known manner, which container is a thin-walled aluminum capsule. Also located on the top of the brewer apparatus <NUM> is the dispenser unit <NUM> used primarily for adding alcohol. The dispenser unit <NUM> is connected directly either to the filling head 4b or to the liquid transfer unit <NUM>. In the latter case, there is also the possibility of adding an alcoholic solvent to the aroma preparation <NUM> in the component container 5a during the brewing process. The filling head 4b is connected to the liquid transfer unit <NUM> via the receiver unit <NUM>. The liquid transfer unit <NUM> has a pump <NUM> and a heating unit <NUM>. The liquid transfer unit <NUM> is connected to the water tank <NUM>, preferably to the bottom thereof. The pump <NUM> is capable of producing a pressure between <NUM> and <NUM> bar, for instance <NUM>-<NUM> bar. The electronic control unit <NUM> is located in the housing <NUM>, which is suitable for starting, stopping, automatic controlling, descaling, filling the brewer apparatus <NUM>, as well as for dispensing of gas, and is located next to switches. For example, the heater unit <NUM> can be used to disinfect the beer bottle <NUM> by hot water.

The end product container is a beer bottle <NUM> under the filling head 4b, and the filling head 4b joins into the mouth of the beer bottle <NUM> without a hermetic closure. In the beer bottle <NUM>, the beer concentrate <NUM> may be seen already poured in. The beer bottle <NUM> is located on the sliding tray 13a. The sliding tray 13a allows the beer bottle <NUM> to be slid under the UV unit <NUM> and under the gas head 4a without having to touch it. The UV unit <NUM> includes an UV-C bulb that may be fit to the mouth of the beer bottle <NUM>. Symbolically, dotted lines depict the position of the beer bottle <NUM> under the gas head 4a. In this position, the beer bottle <NUM> already contains the beer prior to filling up with gas. Gas filling, usually with CO2 gas, is performed by the gas head 4a via the elastic filling shaft <NUM> extending under the beer surface. The gas head 4a is connected to the gas transfer unit <NUM>. The gas cartridge <NUM> is connected to the gas transfer unit <NUM>. For our example, the gas cartridge <NUM> contains <NUM> grams of CO2. The gas transfer unit <NUM> includes a puncture needle, gaskets, and a gas valve known from soda siphons.

In a non-illustrated embodiment, the brewer apparatus <NUM> may comprise up to two gas cartridges <NUM>, either or both being a CO2 cartridge or one of them being a CO2 and the other one being a N2O cartridge. The brewer apparatus <NUM> can be suitable preparing double, or more beer doses. Also in a non-illustrated embodiment, the aroma preparation <NUM> is a pod or filter bag placed in an aroma-preserving bag during the industrial stage, which bag may be placed in the brewer apparatus <NUM> by the known method utilized for coffee makers. The liquid transfer unit <NUM> then transfers the solvent to the receiver unit <NUM> at an overpressure below <NUM> bar. In addition to the above examples, the invention may be implemented and used in other forms within the scope of protection, e.g. the overfoaming at filling can also be inhibited by ultrasound or with known additives.

Claim 1:
Arrangement for making homemade beer per serving which comprises an industrial stage of an industrial arrangement performing pre-fabrication and a domestic stage for home use performing fermentation-free brewing of beer along with preparation for consumption, the arrangement of the domestic stage comprising a brewer apparatus (<NUM>), a liquid transfer unit (<NUM>), an end product container, a gas transfer unit (<NUM>), and at least one beer component container (5a, 5b) filled during the industrial stage, the beer component container (5a, 5b) is placed into a receiver unit (<NUM>), or under a filling member (4b) and is connected to the liquid transfer unit (<NUM>), and a gas cartridge (<NUM>) connects to the gas transfer unit (<NUM>), characterized in that the end product container is a beer bottle (<NUM>), the brewing apparatus (<NUM>) having a filling member (<NUM>) for preventing the overflowing of the beer foam from the beer bottle (<NUM>), and the gas transfer unit (<NUM>) connects to the filling member (<NUM>, 4a), which empties into the beer bottle (<NUM>) or to a siphon (<NUM>).