BEER; PREPARATION OF BEER BY FERMENTATION (ageing or ripening by storing C12H1/22; methods for reducing the alcohol content after fermentation C12H3/00; methods for increasing the alcohol content after fermentation C12H6/00; venting devices for casks, barrels or the like C12L9/00); PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER

Description

C12C covers the production of beer through fermentation processes and the preparation of its key raw materials. This includes malt production (grain steeping, germination, and kilning), hop processing and conditioning, fermentation technology, and beer clarification or stabilization methods. The classification encompasses brewing equipment design, fermentation control, yeast management, and process parameters specific to beer manufacturing. Adjacent classes distinguish beer production from spirits distillation (C12J) and other fermented beverages like wine or vinegar (C12L).