A novel brewing process via controlled hydrodynamic cavitation

This paper describes a completely new brewing equipment and process based upon controlled hydrodynamic cavitation, providing significant advantages in terms of lowered capital cost, reduced production time, enhanced energy and production efficiency, food safety, while preserving beer organoleptic qualities. Experiments carried out on real microbrewery volume scale using the new and conventional technology unquestionably confirm the relevance of the new findings. Impacts of these discoveries are potentially far reaching, as beer is the worldwide most widely consumed alcoholic beverage, therefore highly relevant to health, environment the economy and even to local identities.