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.

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 wine is classified in C12G 1/14 and other low alcohol beverages are classified in C12G 3/025.

Methods or apparatus for preparing malt for brewing beer.

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.

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

Germination of brewing grains.

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

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.

Germination of brewing grains in boxes or drums.

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.

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

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

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

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

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.

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

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

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.

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

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

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

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

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

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 malt, black malt.

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

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

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

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

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

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

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

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

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

Brewing water used as ingredient for preparing beer.

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

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

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

Additives for beer.

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

Beer additives used for enhancing the vitamin content.

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 additives used for flavouring purposes.

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

Beer additives used for colouring purposes.

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

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.

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

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.

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

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

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

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.

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

Methods for cooling the mash in a beer brewing process.

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

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

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.

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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.

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

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.

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

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.

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

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

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

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

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

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

Methods or apparatus for fermentation in a beer brewing process.

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

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

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

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

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

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 adapted for continuous fermentation in a beer brewing process.

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

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

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

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

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.

Methods or apparatus specially adapted for making special kinds of beer using special microorganisms , i.e. any non-standard microorganism 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

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

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

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

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

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

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

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

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

Brew kettles for use in beer brewing.

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

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.

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

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