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BREWING OF BEER ( cleaning of raw materials A23N; pitching and depitching machines, cellar tools C12L; propagating yeasts C12N 1/14 ; non-beverage ethanolic fermentation C12P 7/06)
Definition statement
This subclass/group covers:

Raw materials used in preparing beer (e.g. malt, hops), and treatment thereof.

Preparation of wort.

Fermentation processes for beer.

Processes for producing special kinds of beer.

Brewing devices.

Beer per se.

Relationship between large subject matter areas

C12H deals only with pasteurisation, sterilisation, preservation, purification, clarification or ageing of alcoholic beverages.

Post-fermentation treatment such as carbonation is subject matter of this subclass but is classified in C12H when combined with subject matter of that subclass.

Low alcohol beer is classified in C12C 12/04.

Low alcohol of wine is classified in C12G 1/00 and others low alcohol beverages are classified in C12G 3/08.

References relevant to classification in this subclass
This subclass/group does not cover:
Preparation of malt for use as foodstuffs
Cleaning of raw materials, e.g. fruit and vegetables
Containers with means for effervescing potable liquids
Pitching or depitching machines, or cellar tools
Propagating yeasts
Informative references
Attention is drawn to the following places, which may be of interest for search:
Separation of solids from liquids in general
Ethanolic fermentation for non-beverage purposes
Glossary of terms
In this subclass/group, the following terms (or expressions) are used with the meaning indicated:
Beer
The term beer includes alcoholic drinks produced by the fermentation of sugars derived from grains of barley, wheat, sorghum, maize or rice.
Brew kettles
Apparatus in which the wort is boiled.
Caramel/black malt
Malt which has been sufficiently heated to caused sugars to caramelize.
Fermentation
Process whereby yeast converts sugar to ethyl alcohol.
Germ
The germ is the shoot which has started to grow from a grain.
Immobilized yeast
The yeast is absorbed on a material instead of being dispersed in the liquid.
Low alcohol
This is beer which has a lower alcohol content than would be expected from complete fermentation of the wort.
Malt
Malt is the term used for partially germinated and subsequently dried grains in which part of the starch has been converted to sugar.
Mash
Mash is a mixture of malt and water. Mashing refers to the process of extracting the sugars from the grains, often at elevated temperature.
Pitching
This is the process of adding yeast to the wort.
Steeping
Soaking the grains in water primarily to stimulate germination.
Wort
Wort is the liquid part of the mash which is left after removal of the insolubles
Synonyms and Keywords

In patent documents the expression/word "malt" is often used with the meaning "malted barley".

In patent documents the expression/word " Secondary sources of starch/sugar" is often used with the meaning " adjuncts.

In patent documents the expression/word ""wort" is often used with the meaning "beerwort".

In patent documents the expression/word "Brew kettles" is often used with the meaning "coppers".

In patent documents the expression/word " Water when used in brewing" is often used with the meaning "liquor".

In patent documents the following expressions/words "Low alcohol", "Reduced alcohol" and "dealcoholized" are often used as synonyms.

Preparation of malt
Definition statement
This subclass/group covers:

Methods or apparatus for preparing malt for brewing beer.

References relevant to classification in this group
This subclass/group does not cover:
Malt products for use in food
Special rules of classification within this group

Methods or apparatus for preparing malt for purposes other than brewing beer may/might be classified in this group if there is a similarity with typical beer brewing methods/apparatus and/or if no group that is more pertinent exists.

Pretreatment of grains, e.g. washing, steeping
Definition statement
This subclass/group covers:

Methods or apparatus for the pretreatment of brewing grains, such as cleaning, washing or steeping.

References relevant to classification in this group
This subclass/group does not cover:
Preparation of grain for milling
Germinating
Definition statement
This subclass/group covers:

Germination of brewing grains.

{on single or multi-stage floors}
Definition statement
This subclass/group covers:

Germination of brewing grains on single or multi-stage floors.

References relevant to classification in this group
This subclass/group does not cover:
Germination in boxes or drums
Special rules of classification within this group

For the distinction of "floors" from "boxes" the dimensions are relevant: the term "floors" designates large surfaces (such as classical hurdles), whereas "boxes" implies relatively small surface areas.

Glossary of terms
In this subclass/group, the following terms (or expressions) are used with the meaning indicated:
Hurdle
Malt germination (or drying) floor
in boxes or drums
Definition statement
This subclass/group covers:

Germination of brewing grains in boxes or drums.

References relevant to classification in this group
This subclass/group does not cover:
Germination of brewing grains on single or multi-stage floors
Informative references
Attention is drawn to the following places, which may be of interest for search:
Malt drying on moving supports (may involve drums)
Special rules of classification within this group

For the distinction of "floors" from "boxes" the dimensions are relevant: the term "floors" designates large surfaces (such as classical hurdles), whereas "boxes" implies relatively small surface areas.

Influencing the germination by chemical or physical means
Definition statement
This subclass/group covers:

Methods or apparatus for preparing malt for brewing beer, wherein the germination is influenced by chemical and/or physical means.

by irradiation or electric {or wave energy} treatment
Definition statement
This subclass/group covers:

Methods or apparatus for preparing malt for brewing beer, wherein the germination is influenced by irradiation, electric or wave energy treatment.

Drying
Definition statement
This subclass/group covers:

Methods or apparatus for preparing brewing malt, wherein the brewing grains are subjected to drying.

Informative references
Attention is drawn to the following places, which may be of interest for search:
Continuous or semi-continuous drying
Glossary of terms
In this subclass/group, the following terms (or expressions) are used with the meaning indicated:
Kilning, kiln-drying
Drying of malt in a kiln
Processes or apparatus specially adapted to save or recover energy
Definition statement
This subclass/group covers:

Methods or apparatus specially adapted to save or recover energy during drying of brewing grains.

Special rules of classification within this group

Since saving or recovering energy is a general goal of grain drying, this symbol should only be given if the respective means are specifically emphasised and/or claimed, i.e. if they form an important aspect of the invention.

Drying on fixed supports
Definition statement
This subclass/group covers:

Methods or apparatus for preparing brewing malt, wherein the brewing grains are subjected to drying on fixed supports.

Drying on moving supports
Definition statement
This subclass/group covers:

Methods or apparatus for preparing brewing malt, wherein the brewing grains are subjected to drying on moving supports.

Special rules of classification within this group

This symbol is only to be given if the supports move during the drying process (i.e. rotating hurdles). For instance, floor segments that can be inclined to discharge grains do not fall within this group, because they are actuated only when drying is complete.

Continuous or semi-continuous processes for steeping, germinating or drying
Definition statement
This subclass/group covers:

Methods or apparatus for the semi-continuous or continuous steeping, germination and/or drying of brewing grains.

References relevant to classification in this group
This subclass/group does not cover:
Batch mode steeping, germination and/or drying of brewing grains
Special rules of classification within this group

This symbol should be given if (semi-) continuous steeping, germination and/or drying is specifically emphasised and/or claimed.

with vertical transport of the grains
Definition statement
This subclass/group covers:

Methods or apparatus for the semi-continuous or continuous steeping, germination and/or drying of brewing grains, wherein the grains are transported vertically.

with horizontal transport of the grains
Definition statement
This subclass/group covers:

Methods or apparatus for the semi-continuous or continuous steeping, germination and/or drying of brewing grains, wherein the grains are transported horizontally.

Grain or malt turning, charging or discharging apparatus
Definition statement
This subclass/group covers:

Apparatus for turning, charging and/or discharging brewing grain or malt.

After-treatment of malt, e.g. malt cleaning, detachment of the germ
Definition statement
This subclass/group covers:

Methods or apparatus for the after-treatment of malt, e.g. malt cleaning or detachment of the germ.

Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt ( malt products for use as foodstuffs A23L)
Definition statement
This subclass/group covers:

Preparation of malt extract or of special kinds of malt, e.g. caramel malt, black malt.

References relevant to classification in this group
This subclass/group does not cover:
Malt products for use as foodstuffs
Preparation of wort
Treatment of hops
Definition statement
This subclass/group covers:

Apparatus and methods adapted for the treatment of hops used in brewing beer.

References relevant to classification in this group
This subclass/group does not cover:
Boiling of wort (beerwort) with hops
Drying
Definition statement
This subclass/group covers:

Apparatus and methods adapted for drying hops used in brewing beer.

Informative references
Attention is drawn to the following places, which may be of interest for search:
Processes for drying
Apparatus for drying
Conserving; Storing; Packing
Definition statement
This subclass/group covers:

Apparatus or methods adapted for conserving, storing and/or packaging hops used in brewing beer.

References relevant to classification in this group
This subclass/group does not cover:
Preservation of foods
Powder or pellets from hops
Definition statement
This subclass/group covers:

Apparatus or methods adapted for the preparation of hop powder or hop pellets.

Solvent extracts from hops
Definition statement
This subclass/group covers:

Methods or apparatus for the preparation of solvent extracts from hops.

References relevant to classification in this group
This subclass/group does not cover:
Boiling of wort (beerwort) with hops
{Extraction of hops with beerwort}
Definition statement
This subclass/group covers:

Methods or apparatus for the solvent extraction of hops with beerwort.

References relevant to classification in this group
This subclass/group does not cover:
Boiling of wort (beerwort) with hops
using carbon dioxide
Definition statement
This subclass/group covers:

Methods or apparatus for the solvent extraction of hops using carbon dioxide.

Isomerised products from hops
Definition statement
This subclass/group covers:

Methods or apparatus for preparing isomerised products from hops used in beer brewing.

Other raw materials for the preparation of beer
Definition statement
This subclass/group covers:

Raw materials or ingredients other than malt (or grains) and hops for the preparation of beer.

References relevant to classification in this group
This subclass/group does not cover:
{Brewing water}
Definition statement
This subclass/group covers:

Brewing water used as ingredient for preparing beer.

{Enzymes}
Definition statement
This subclass/group covers:

Enzymes used as raw material (or as ingredient) in the preparation of beer.

References relevant to classification in this group
This subclass/group does not cover:
The use of malt extract or special malt products as enzyme source
{Beta-glucanase or functionally equivalent enzymes}
Definition statement
This subclass/group covers:

Beta-glucanase or functionally equivalent enzymes used as raw material or as ingredient in the preparation of beer.

Glossary of terms
In this subclass/group, the following terms (or expressions) are used with the meaning indicated:
Functionally equivalent
Beta-glucanase is usually added to avoid "gushing", i.e. undesired excessive foaming of beer. Enzymes other than Beta-glucanase used to give the same effect are considered as functionally equivalent.
{Hop surrogates}
Definition statement
This subclass/group covers:

Use of hop surrogates as raw material or ingredient in the preparation of beer.

References relevant to classification in this group
This subclass/group does not cover:
Hops, i.e. the standard hopping ingredient
Glossary of terms
In this subclass/group, the following terms (or expressions) are used with the meaning indicated:
Hop surrogates
Materials used for obtaining the same or similar effects usually provided by hop, in particular flavouring.
Additives for beer
Definition statement
This subclass/group covers:

Additives for beer.

References relevant to classification in this group
This subclass/group does not cover:
Preserving agents for beer
Special rules of classification within this group

This group is considered as relating to the addition of additives to finished beer only.

{enhancing the vitamin content}
Definition statement
This subclass/group covers:

Beer additives used for enhancing the vitamin content.

References relevant to classification in this group
This subclass/group does not cover:
Adding vitamins to foods
Special rules of classification within this group

This group covers also any vitamin containing material in so far as the purpose of its addition is indicated to be vitamin enrichment of beer.

This group is considered as relating to the addition of (vitamin containing) additives to finished beer only.

{Beer flavouring preparations}
Definition statement
This subclass/group covers:

Beer additives used for flavouring purposes.

References relevant to classification in this group
This subclass/group does not cover:
Flavouring additives for non-alcoholic beverages
Hops
Hop surrogates
Special rules of classification within this group

This group is considered as relating to the addition of flavouring additives to finished beer only.

Colouring additives
Definition statement
This subclass/group covers:

Beer additives used for colouring purposes.

References relevant to classification in this group
This subclass/group does not cover:
Black malt or other colouring malts
Special rules of classification within this group

This group is considered as relating to the addition of colouring additives to finished beer only.

Preparation of wort ( malt extract C12C 1/18)
Definition statement
This subclass/group covers:

Methods or apparatus for preparing wort in a beer brewing process.

Methods or apparatus for preparing wort in processes other than beer brewing, e.g. production of industrial alcohol from cereals, in so far as significant similarities with the usual beer brewing methods or apparatus and/or no classes that are more relevant exist.

Relationship between large subject matter areas

Wort preparation is also common in the industrial / non-beverage preparation of alcohol and is covered by C12P 7/06.

References relevant to classification in this group
This subclass/group does not cover:
Malt extract
Special rules of classification within this group

Until further notice, wort preparation in processes other than beer brewing is also covered, in so far as it is considered that significant similarities with the usual beer brewing methods or apparatus and/or no better classes for covering the subject-matter exist.

Synonyms and Keywords

In patent documents the expression/word " Wort " is often used with the meaning " beerwort ".

Pretreatment of malt, e.g. malt grinding
Definition statement
This subclass/group covers:

Methods or apparatus for pre-treating malt, e.g. malt grinding used for preparing wort in a beer brewing process.

Informative references
Attention is drawn to the following places, which may be of interest for search:
Preparation of grain for milling in general
Milling grain in general
Preparation or treatment of the mash
Definition statement
This subclass/group covers:

Methods or apparatus for preparing or treating mash in a beer brewing process.

Relationship between large subject matter areas

Mash preparation is also common in the industrial / non-beverage preparation of alcohol and is covered by C12P 7/06.

Special rules of classification within this group

Until further notice, mash preparation in processes other than beer brewing is also covered, in so far as it is considered that significant similarities with the usual beer brewing methods or apparatus and/or no better classes for covering the subject-matter exist.

{Mixing malt with water}
Definition statement
This subclass/group covers:

Methods or apparatus for mixing malt with water in the preparation of mash for beer brewing.

References relevant to classification in this group
This subclass/group does not cover:
Steeping brewing grains
{Cooling the mash (C12C 7/067 takes precedence ) }
Definition statement
This subclass/group covers:

Methods for cooling the mash in a beer brewing process.

References relevant to classification in this group
This subclass/group does not cover:
Apparatus, with cooling means for cooling the mash in a beer brewing process, per se
part of the mash being unmalted cereal mash
Definition statement
This subclass/group covers:

Methods for preparing or treating mash in a beer brewing process, wherein at least part of the mash is derived from unmalted cereal material.

References relevant to classification in this group
This subclass/group does not cover:
Use of non-cereal material
part of the mash being non-cereal material
Definition statement
This subclass/group covers:

Methods for preparing or treating mash in a beer brewing process, wherein at least part of the mash is derived from non-cereal material.

References relevant to classification in this group
This subclass/group does not cover:
Use of unmalted cereal material
Mashing apparatus
Definition statement
This subclass/group covers:

Mashing apparatus adapted for preparing and/or treating the mash in a beer brewing process.

Until further notice, mashing apparatus adapted for processes other than beer brewing is also covered, in so far as it is considered that significant similarities with the apparatus typically used in beer brewing and/or no better classes for covering the subject-matter exist.

Relationship between large subject matter areas

Mashing apparatus are also commonly used in the industrial / non-beverage preparation of alcohol ind is covered by C12P 7/06.

{with a horizontal stirrer shaft}
Definition statement
This subclass/group covers:

Mashing apparatus with a horizontal stirrer shaft, adapted for preparing and/or treating the mash in a beer brewing process.

{with a vertical stirrer shaft}
Definition statement
This subclass/group covers:

Mashing apparatus with a vertical stirrer shaft, adapted for preparing and/or treating the mash in a beer brewing process.

{with cooling means}
Definition statement
This subclass/group covers:

Mashing apparatus with cooling means, adapted for preparing and/or treating the mash in a beer brewing process.

References relevant to classification in this group
This subclass/group does not cover:
Methods for cooling the mash in a beer brewing process
Clarifying wort (Läuterung)
Definition statement
This subclass/group covers:

Methods or apparatus for converting mash into wort by clarification, which relate to a beer brewing process (typically Läuterung, i.e. "lautering").

by straining
Definition statement
This subclass/group covers:

Methods or apparatus for converting mash into wort by straining, which relate to a beer brewing process.

Synonyms and Keywords

In patent documents the expression/word " Straining " is often used with the meaning " filtering ".

{in a tub with a perforated false bottom}
Definition statement
This subclass/group covers:

Note: This group no longer used, see corresponding group C12C 7/17.

{with transport of the mash by or relative to a filtering surface}
Definition statement
This subclass/group covers:

Methods or apparatus for converting mash into wort by straining, relating to a beer brewing process, with transport of the mash by or relative to a filtering surface.

in mash filters
Definition statement
This subclass/group covers:

Methods or apparatus for converting mash into wort by straining in mash filters, relating to a beer brewing process.

References relevant to classification in this group
This subclass/group does not cover:
Straining in lauter tuns
in lautertuns, {e.g. in a tub with perforated false bottom}
Definition statement
This subclass/group covers:

Methods or apparatus for converting mash into wort by straining in a lauter tun, relating to a beer brewing process.

References relevant to classification in this group
This subclass/group does not cover:
Straining in mash filters
Glossary of terms
In this subclass/group, the following terms (or expressions) are used with the meaning indicated:
Lauter tun
Tub or vessel having a false / perforated bottom for straining / filtering
by centrifuging
Definition statement
This subclass/group covers:

Methods or apparatus for converting mash into wort by centrifuging, relating to a beer brewing process.

Boiling the beerwort ( brew kettles C12C 13/02)
Definition statement
This subclass/group covers:

Methods or apparatus for boiling the wort in a beer brewing process.

References relevant to classification in this group
This subclass/group does not cover:
Brewing kettles used for boiling wort
{Boiling with hops}
Definition statement
This subclass/group covers:

Methods or apparatus for boiling the wort with hops in a beer brewing process.

References relevant to classification in this group
This subclass/group does not cover:
Brewing kettles used for boiling wort
Hop extraction with wort
Processes or apparatus specially adapted to save or recover energy
Definition statement
This subclass/group covers:

Methods or apparatus for boiling the wort with hops in a beer brewing process, which are adapted to save or recover energy.

References relevant to classification in this group
This subclass/group does not cover:
Brewing kettles used for boiling wort in general
Special rules of classification within this group

This group should be used only if saving and/or recovering energy is specifically emphasised and/or claimed.

Clarifying beerwort between hop boiling and cooling
Definition statement
This subclass/group covers:

Apparatus and methods for clarifying wort between hop boiling and cooling, relating to a beer brewing process.

References relevant to classification in this group
This subclass/group does not cover:
Clarification of word during or after cooling; Cooling as such
Special rules of classification within this group

If the specific stage of clarification (i.e. before, during or after boiling) is not indicated, C12C 7/24 (rather than C12C 7/26) is allocated.

This rule is based on the consideration (or assumption) that the standard brewing procedure involves clarifying prior to cooling.

Cooling beerwort; Clarifying beerwort during or after the cooling
Definition statement
This subclass/group covers:

Apparatus or methods for cooling wort and/or for clarifying wort during or after the cooling, relating to a beer brewing process.

References relevant to classification in this group
This subclass/group does not cover:
Clarifying before cooling
Special rules of classification within this group

If the specific stage of clarification (i.e. before, during or after boiling) is not indicated, C12C 7/24 (rather than C12C 7/26) is allocated.

This rule is based on the consideration (or assumption) that the standard brewing procedure involves clarifying prior to cooling.

After-treatment, {e.g. sterilisation (C12C 11/00 takes precedence ) }
Definition statement
This subclass/group covers:

Methods or apparatus for after-treatment of wort in a beer brewing process (e.g. sterilisation).

References relevant to classification in this group
This subclass/group does not cover:
Fermentation of wort
Acidifying the wort
Special rules of classification within this group

Until further notice, "after-treatment" is considered as covering the stages between wort boiling and fermentation. In case of doubt, "after treatment of wort " should be given a broad scope and considered as covering various types of treatment. When a certain treatment qualifies specifically as after-treatment of wort, the symbol should be given.

{Concentration or beerwort}
Definition statement
This subclass/group covers:

Methods or apparatus for the concentration of wort in a beer brewing process.

References relevant to classification in this group
This subclass/group does not cover:
Drying of wort
{Drying beerwort}
Definition statement
This subclass/group covers:

Methods or apparatus for drying wort in a beer brewing process.

References relevant to classification in this group
This subclass/group does not cover:
Concentration of wort
{Treating beerwort with hopextract (C12C 7/205 takes precedence ) }
Definition statement
This subclass/group covers:

Methods or apparatus for treating wort with hop extract, as after-treatment of wort in a beer brewing process.

References relevant to classification in this group
This subclass/group does not cover:
Boiling wort with hops
Extraction of hops with beerwort
Methods specially adapted for the making of beerwort
Definition statement
This subclass/group covers:

Note: This group is no longer used, see warning in header.

Beerwort treatment; Boiling with hops; Hop extraction
Definition statement
This subclass/group covers:

Note: This group is no longer used, see warning in header.

{Preparation of hop extracts ( extraction with beerwort C12C 9/02) ; Isomerisation of these extracts; Treatment of beerwort with these extracts; Surrogates of the hop}
Definition statement
This subclass/group covers:

Note: This group is no longer used, see warning in header.

Fermentation processes for beer ( preparation of wine C12G 1/00)
Definition statement
This subclass/group covers:

Methods or apparatus for fermentation in a beer brewing process.

References relevant to classification in this group
This subclass/group does not cover:
Preparation of wine
Preparation of alcoholic beverages other than beer and wine
Non-beverage alcoholic fermentation
Informative references
Attention is drawn to the following places, which may be of interest for search:
Fermentation apparatus in general
{Fermentation of beerwort}
Definition statement
This subclass/group covers:

Methods or apparatus adapted for the fermentation of wort in a beer brewing process.

References relevant to classification in this group
This subclass/group does not cover:
Continuous fermentation
Preparation of wine
Preparation of alcoholic beverages other than beer and wine
Non-beverage alcoholic fermentation
Informative references
Attention is drawn to the following places, which may be of interest for search:
Fermentation apparatus in general
{Fermentation tanks therefor}
Definition statement
This subclass/group covers:

Fermentation tanks adapted for the fermentation of wort in a beer brewing process.

References relevant to classification in this group
This subclass/group does not cover:
Bioreactors, i.e. fermentation tanks for continuous fermentation
Informative references
Attention is drawn to the following places, which may be of interest for search:
Fermentation apparatus in general
Pitching yeast
Definition statement
This subclass/group covers:

Methods for pitching yeast for the fermentation of wort in a beer brewing process.

References relevant to classification in this group
This subclass/group does not cover:
Propagating yeast
Informative references
Attention is drawn to the following places, which may be of interest for search:
Pitching and depitching machines
Glossary of terms
In this subclass/group, the following terms (or expressions) are used with the meaning indicated:
Pitching
Seeding yeast to initiate/allow fermentation
Acidifying the wort
Definition statement
This subclass/group covers:

Methods or apparatus adapted for acidifying the wort to be fermented in a beer brewing process.

Continuous fermentation
Definition statement
This subclass/group covers:

Methods or apparatus adapted for continuous fermentation in a beer brewing process.

References relevant to classification in this group
This subclass/group does not cover:
Fermentation of beerwort in general (in particular discontinuous)
Informative references
Attention is drawn to the following places, which may be of interest for search:
Fermentation apparatus in general
Special rules of classification within this group

This group is pertinent if the aspect of continuous fermentation is specifically emphasised and/or claimed.

This group takes precedence over C12C 11/003.

{Bioreactors for continuous fermentation}
Definition statement
This subclass/group covers:

Bioreactors adapted for continuous fermentation in a beer brewing process.

References relevant to classification in this group
This subclass/group does not cover:
Fermentation tanks in general (in particular for discontinuous fermentation)
Informative references
Attention is drawn to the following places, which may be of interest for search:
Fermentation apparatus in general
Special rules of classification within this group

This group is pertinent if the aspect of continuous fermentation is specifically emphasised and/or claimed.

Fermentation with immobilised yeast
Definition statement
This subclass/group covers:

Methods or apparatus adapted for fermentation in a beer brewing process, wherein immobilised yeast is used.

References relevant to classification in this group
This subclass/group does not cover:
Continuous fermentation
Informative references
Attention is drawn to the following places, which may be of interest for search:
Fermentation apparatus in general
Post fermentation treatments, e.g. carbonation, concentration (C12H takes precedence; containers with means specially adapted for effervescing potable liquids B65D 85/73)
Definition statement
This subclass/group covers:

Methods or apparatus adapted for post fermentation treatment of fermented wort (i.e. beer), such as carbonation or concentration.

References relevant to classification in this group
This subclass/group does not cover:
Pasteurisation, sterilisation, preservation, purification, clarification, ageing of finished alcoholic beverages, e.g. beer
Containers with means specially adapted for effervescing potable liquids
After-treatment of unfermented wort
Processes specially adapted for making special kinds of beer
Definition statement
This subclass/group covers:

Methods or apparatus specially adapted for making special kinds of beer.

References relevant to classification in this group
This subclass/group does not cover:
Preparation of special malt products
Use of hop surrogates
Beer flavouring preparations
Special rules of classification within this group

The designation of beer as "special" inevitably involves some degree of subjectivity. This group should only be given for beer which significantly differs from standard beer and/or is emphasised/claimed as having specific particular qualities.

{using special micro-organisms}
Definition statement
This subclass/group covers:

Methods or apparatus specially adapted for making special kinds of beer using special micro-organisms, i.e. any non-standard micro-organism which does not fall within the subgroups C12C 12/004,C12C 12/006 and C12C 12/008, e.g. moulds such a (non-GMO) Aspergillus strains, strains of bacteria such as Acetobacter that are non-GMO and which do not belong to lactic acid bacteria

Informative references
Attention is drawn to the following places, which may be of interest for search:
Preparation of alcoholic beverages other than beer and wine
{Genetically modified micro-organisms}
Definition statement
This subclass/group covers:

Methods or apparatus specially adapted for making special kinds of beer using genetically modified (e.g. recombinant) micro-organisms, e.g. genetically modified microbes

Informative references
Attention is drawn to the following places, which may be of interest for search:
Preparation of alcoholic beverages other than beer and wine
Special rules of classification within this group

The specific method for genetic modification is not relevant, a broad interpretation should be given.

{Yeasts ( processes for seeding C12C 11/02) }
Definition statement
This subclass/group covers:

Methods or apparatus specially adapted for making special kinds of beer using special yeasts, i.e. not standard or pitching yeast, e.g. yeast having magnetic particles adsorbed onto the cell surface, yeast attenuated by UV radiation, yeast isolated form soil of a vocanic area, genetically modified yeast, yeast with increased enzyme activity such as to produce a high amount of volatile flavour compounds

References relevant to classification in this group
This subclass/group does not cover:
Fermentation using standard yeast
Fermentation using pitching yeast
Informative references
Attention is drawn to the following places, which may be of interest for search:
Preparation of alcoholic beverages other than beer and wine
Special rules of classification within this group

This symbol should be given if the character of the yeast used for fermentation is emphasised or claimed as being special.

{Lactic acid bacteria}
Definition statement
This subclass/group covers:

Methods or apparatus specially adapted for making special kinds of beer using lactic acid bacteria.

Beer with low calorie content (C12C 12/04 takes precedence )
Definition statement
This subclass/group covers:

Methods or apparatus adapted for preparing beer with low calorie content.

References relevant to classification in this group
This subclass/group does not cover:
Preparation of beer with low alcohol content
Beer with low alcohol content { ( removal of alcohol after fermentation C12G 3/08) }
Definition statement
This subclass/group covers:

Methods or apparatus adapted for preparing beer with low alcohol content.

References relevant to classification in this group
This subclass/group does not cover:
Non-alcoholic beverages
Preparation of low alcoholic beverages other than wine and beer by fermentation
Reducing the alcohol content of alcoholic beverages other than wine and beer prepared by fermentation
Brewing devices, not covered by a single group of C12C 1/00 to C12C 12/04
Definition statement
This subclass/group covers:

Apparatus or devices for beer brewing, the classification of which is not completely covered by a single group of C12C 1/00 to C12C 12/04.

Brew kettles { (C12C 11/075 takes precedence ) }
Definition statement
This subclass/group covers:

Brew kettles for use in beer brewing.

References relevant to classification in this group
This subclass/group does not cover:
Apparatus adapted for saving or recovering energy during the boiling of wort with hops
Fermentation tanks for fermenting wort
Bioreactors for continuous wort fermentation
{heated with steam}
Definition statement
This subclass/group covers:

Brew kettles for use in beer brewing which are heated with steam.

heated with fire
Definition statement
This subclass/group covers:

Brew kettles for use in beer brewing which are heated with fire.

Note: This technology is no longer in use, mainly very old documents are classified in this group.

with internal heating elements
Definition statement
This subclass/group covers:

Brew kettles for use in beer brewing comprising internal heating elements.

Home brew equipment
Definition statement
This subclass/group covers:

Equipment for brewing beer on a domestic (or small) scale. Microbrewing equipment.

Glossary of terms
In this subclass/group, the following terms (or expressions) are used with the meaning indicated:
Home brewing, Micro brewing
Brewing beer on a small scale, e.g. at home or in restaurants or pubs.
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Last Modified: 10/11/2013