FIELD

The present invention relates to the production of instant alcoholic beverages, and in particular, instant beer products. la particular aspects the invention relates to a multi- component system for preparing an alcoholic beverage (e.g., beer) when the components of the system are combined with water.

BACKGROUND

The preparation of beer by a typical brewing process is laborious and, on a commercial scale, requires considerable capital investment Process steps include malting, milling, lautering, boiling, fermenting, conditioning, filtering, and finally bottling. There are also variations on the various fermentation processes, especially temperature variations (e.g., warm or cold fermentation). In relation to the bottling process it is important that the bottles are sterilized prior to being filled. The finished beer product comprises around 80 wt% - 96 wt% water which makes the product itself heavy and therefore presents its own challenges for transportation. Furthermore, beer is often stored, transported and sold in dark bottles in order to minimise degradation by sunlight The brewing process also often produces unwanted by-products, such as spent grains, which need to be disposed of.

In light of the afore mentioned shortcomings of the traditional brewing process the art has been seeking alternatives. In particular, for many years the art has been contemplating the production of instant beer products, where one is able to simply recreate the essential ingredients of beer by the addition of water. There are currently two distinct processes underlying such instant beer products. First, there are processes in which a brewed beer is concentrated, packaged and sold, and then reconstituted with water before consumption (referred to herein as a "reconstituted beer products"). Second, and alternatively, some have also tried to reconstruct beer from ingredients often found in beer and adding water to this construct to form an instant beer product (referred to as an "instant beer products"). The advantage of such reconstituted or instant beer products include: i) requiring the addition of water only at the point of consumption (therefore avoiding the weight issues mentioncd above), ii) avoiding having to sterilize containers for storage as the product is produced only at the time of consumption, iii) a reduction of equipment footprint by avoiding or minimising the need for large, for example, cooper kettles, mash tuns, heat exchangers, etc., (although reconstituted beer products still really derive from a natural brewing process).

There are many disadvantages to the existing reconstituted beer and alcoholic products. For instance, some require an external carbonation source, such as a device (e.g., cylinder) in order to administer carbon dioxide just before consumption. Some other products require expensive vacuum freeze drying or spray drying techniques.

For instance, there are products which attempt to emulate real beer in a reconstitutable powdered form by spray drying brewed beer. In such processes invariably the volatiles (e.g., alcohol) are lost. To compensate for this loss some reconstituted beer products require the separate addition of alcohol, or the addition of an alcohol non- volatile absorbent component prior to spray drying.

One of the important qualities of any beer product is to be able to retain a desirable foam head (head retention). This is often compromised in many of the known reconstitutable or instant beer products which utilise an external C<¼ device. Whether one is trying to develop reconstituted beer or an instant beer product, there is also still a requirement to maintain the appearance, taste (e.g., mouth feel) and aroma of naturally brewed beer. The present invention seeks to address one or more of the above shortcomings by producing an instant beer product which when combined with water, retains all of the required and desirable qualities of a naturally brewed beer.

SUMMARY OF THE INVENTION

Accordingly, in one aspect the invention provides a raulticomponent instant beer product system comprising:

(i) a solids component comprising:

(a) potassium bicarbonate; (b) citric acid;

(c) foam stabilizer, and

(d) dried beer ingredients;

(ii) a liquids component comprising:

(a) ethanol; and

(b) beer ingredients,

wherein components (i) and (ii) are physically separated, and in use, combined with water to produce an instant beer product

In an embodiment the invention provides a multicomponent instant beer product system comprising:

(i) a solids component comprising:

(a) potassium bicarbonate with an average particle size of from about 500- 720 μm;

(b) citric acid;

(c) foam stabilizer; and

(d) dried beer ingredients;

(ii) a liquids component comprising:

(a) ethanol of content 70% or less; and

(b) beer ingredients,

wherein components (i) and (ii) are physically separated, and in use, combined with water to produce an instant beer product

In a further embodiment the invention provides a multicomponent instant beer product system comprising:

(i) a solids component comprising:

(a) potassium bicarbonate with an average particle size of from about 210-500 μm

(b) citric acid;

(c) foam stabilizer; and

(d) dried beer ingredients; and (ii) a liquids component comprising:

(a) ethanol of content 90% or greater, and

(b) beer ingredients,

wherein components (i) and (ii) are physically separated, and in use, combined with water to produce an instant beer product

In a further aspect the invention provides a method of preparing an instant beer product including the step of combining water with a multicomponent instant beer product system comprising:

(i) a solids component comprising:

(a) potassium bicarbonate;

(b) citric acid;

(c) foam stabilizer; and

(d) dried beer ingredients; and

(ii) a liquids component comprising:

(a) ethanol; and

(b) beer ingredients.

wherein components (i) and (ii) are physically separated prior to use.

In an embodiment the invention provides a method of preparing an instant beer product including the step of combining water with a multicomponent instant beer product system comprising:

(i) a solids component comprising:

(a) potassium bicarbonate with an average particle size of from about 500- 720 μm ;

(b) citric acid;

(c) foam stabilizer; and

(d) dried beer ingredients; and

(ii) a liquids component comprising:

(a) ethanol of content 70% or less; and

(b) beer ingredients. wherein components (0 and (ii) are physically separated prior to use.

In another embodiment the invention provides a method of preparing an instant beer product including the step of combing water with a muhicomponent instant beer product system comprising:

(i) a solids component comprising:

(a) potassium bicarbonate with an average particle size of from about 200- 500μmι;

(b) citric acid;

(c) foam stabilizer; and

(d) dried beer ingredients; and

(ii) a liquids component comprising:

(a) ethanol of content 90% or greater;

(b) beer ingredients.

wherein components (i) and (ii) are physically separated prior to use.

In a further embodiment the invention provides a multicomponent instant beer product system comprising:

(i) a solids component comprising:

(a )potassium bicarbonate with an average particle size of from about 200- 720 μm ;

(b) citric acid;

(c) foam stabilizer; and

(d) dried beer ingredients;

(ii) a liquids component comprising:

(a) ethanol; and

(b) beer ingredients;

(in) a second liquids component comprising:

(a) ethanol; and

(b) hop extract,

wherein components (i), (ii), and (iii) are physically separated, and in use, combined with water to produce an instant beer product.

In another embodiment the invention provides a method of preparing an instant beer product including the step of combining water with a multicomponent instant beer product system comprising:

(i) a solids component comprising:

(a) potassium bicarbonate with an average particle size of from about 200-

720 μm ;

(b) citric acid;

(c) foam stabilizer; and

(d) dried beer ingredients;

09 a liquids component comprising:

(a) ethanol; and

(b) beer ingredients;

(iii) a second liquids component comprising:

(a) ethanol; and

(b) hop extract,

wherein components (0, (ii) and (iii) are physically separated prior to use.

In a further embodiment the invention provides a multicomponent instant beer product system comprising:

a solids component comprising:

(a) potassium bicarbonate with an average particle size of from about 200-

720 μm

(b) citric acid;

(c) foam stabilizer, and

(d) dried beer ingredients;

a liquids component comprising:

(a) ethanol; and

(b) beer ingredients,

(iii) a second liquids component comprising:

(a) ethanol; and

(b) hop extract with a ratio of rho iso alpha acid to tetrahydro iso acid of from about 1:2 to 1:4,

wherein components (i), (ii), and (iii) are physically separated, and in use, combined with water to produce an instant beer product.

In another embodiment the invention provides a method of preparing an instant beer product including the step of combing water with a multicomponent instant beer product system comprising:

(i) a solids component comprising:

(a) potassium bicarbonate with an average particle size of from about 200- 720 /tm;

(b) citric acid;

(c) foam stabilizer; and

(d) dried beer ingredients; and

(ii) a liquids component comprising:

(a) ethanol; and

(b) beer ingredients;

(iii) a second liquids component comprising:

(a) ethanol; and

(b) hop extract with a ratio of rho iso alpha acid to tetrahydro iso acid of from about 1 :2 to 1 :4,

wherein components (i), (ii) and (iii) are physically separated, and in use, combined with water to produce an instant beer product.

BRIEF DESCRIPTION OF FIGURES

Figure 1 depicts a chart of taste vs appearance based on a blind taste test of an instant beer product according to an embodiment of the present invention

Figure 2 depicts a chart of taste vs appearance based on a blind taste test of an instant beer product according to another embodiment of the present invention. DETAILED DESCRIPTION

As used herein the term "instant beer" refers to a beer product which is derived by reconstructing, in part, the individual ingredients of a naturally brewed beer into a single instantizable beer product formulation, which when combined with water, produces an instant beer product within a manner of seconds to about a minute. The individual ingredients can be ingredients known in naturally brewed beer and may also include other ingredients, for instance, flavouring agents, stabilising agent, cofouring agents, antioxidants, etc. This should be contrasted with a reconstitutable beer product which is produced by dehydrating (for instance, by freeze drying or spray drying) naturally brewed beer.

The invention has been predicated on the discovery (in part) that head retention of an instant beer product can be more effectively controlled with the use of particles of potassium bicarbonate ( HCO ₃ ) within the range of about 200-720 μmι and ethanol with various amounts of water content depending on the average particle size of the KHCO ₃ used. The inventors have found that with the use of specific particle size ranges, in conjunction with variable ethanol concentration, effervescence and head retention is maintained for a longer period (up to 20mins after reconstitution in a 375mL glass). It is also the case that during addition with water the foam head does not, to any great extent, contain KHCO ₃ particles which would adversely affect the taste of the instant beer product. It is also postulated that with an overall increase in effervescence qualities the remaining components in the system are more thoroughly mixed and solubilized leading to greater homogeneity of the resultant instant beer product. This in turns leads to any increase in clarity and a mouth feel which is akin to traditionally brewed beer.

The system described herein comprises two main components, a solids component and a liquids component which are physically separated until just prior to use (i.e. just prior to being combined with water). The system itself may comprise one or more solids component and one or more liquids components. Where there is more than one of either liquids or solids components, each liquids or each solids component will be physically separated from the other liquids or solids component.

In an embodiment the system comprises one liquids and one solids component which are physically separated from each other. In another embodiment the system comprises two liquids components and one solids component, wherein each of the three components are physically separated from each other.

The term "physically separated" as used herein means that each of the components (which comprise one or more ingredients) are not in contact with the other components during storage and transport. This is achieved through the packaging of the components. For instance, the system may take the form of a single heat sealable foil package with individual pouches for each of the components. Alternatively, for a two component system (one liquids and one solids) one could envisage a plastic tube or bottle divided in the middle and housing each component in the separated halves of the tube or bottle. Each end of the tube or bottle could be hermetically sealed by an induction sealing process. In use, the seals (on each side) would be broken, the contents added to, for instance, a drinking vessel and water added to effect instantization of the beer product

In an embodiment the KHCO ₃ has an average particle size range of from 200-720 /on, such as about 210, 220, 230, 240, 250, 260, 270, 280, 290, 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, 400, 410, 420, 430, 440, 450, 460, 470, 480, 490, 500, 510, 520, 530, 540, 550, 560, 570, 580, 590, 600, 610, 620, 630, 640, 650, 660, 670, 680, 690, 700, or about 710 /an, or ranges within any two of these figures.

In an embodiment the KHCO ₃ average particle size range is about 200-500 pun. In an embodiment the KHCO ₃ average particle size range is about 500-720 μτη. In an embodiment the amount of KHCO ₃ in the system is about 1.0-3.5g per 200mL of water (in the final instant beer product) such as about 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2, or about 3.3g per 200mL of water, or ranges within any two of these figures.

In an embodiment the KHCO ₃ is free of any anti- caking agents such as silicon dioxide.

In an embodiment the KHCO ₃ is present in the system as a KHCO ₃ / potassium carbonate blend.

The solids component also comprises citric acid which when combined with water reacts with HCO ₃ to form CO2 in situ.

The amount of citric acid in the solids component is about 2.0-2.95g per 200mL of water (in the final instant beer product) such as about 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, or about 2.9 per 1L of water, or ranges within any two of these figures.

In an embodiment the citric acid has an average particle size range greater than 500 μm . It has been found that there are certain additional packaging and processing quality advantages when ( the average particle size of the KHCO ₃ is within the range of about 200-720 μπι (and ethanol with various amounts of water content depending on the average particle size of the HCO ₃ used) and (ii) the average particle size range of citric acid is greater than 500 μm . In particular, it has been identified that the storage times are increased and the head formation and beer instantization is expedited within these ranges. As discussed previous and in more detail below, the quality of the beer product, in terms of mouth feel, are also greatly improved.

The solids component also comprises small quantities of food grade foam stabilisers.

Examples of such stabilizers include: beer foam stabilizers made from natural seaweed alginate, propylene glycol alginate (PGA), beer gum arabic, sodium alginate, and known natural plant extract foam stabilizers, and mixtures of any of the above. In an embodiment the beer foam stabilizer is added to the system within a range of about 0.002-0.02g per 200mL of water (in the final instant beer product), such as 0.003, 0.004, 0.005, 0.006, 0.007, 0.008, 0.009, 0.01, 0.011, 0.012, 0.013, 0.014, 0.015, 0.016, 0.017, 0.018, or 0.019g per 200mL of water, or ranges within any two of these figures.

In an embodiment the foam stabilizer is a mixture of a natural plant extract foam stabilizer and PGA. In an embodiment the beer foam stabilizer mixture above is added to the system within a range of about 0.002-0.02g per 200mL of water (in the final instant beer product), such as 0.003, 0.004, 0.005, 0.006, 0.007, 0.008, 0.009, 0.01, 0.011, 0.012, 0.013, 0.014, 0.015, 0.016, 0.017, 0.018, or 0.019g per 200mL of water, or ranges within any two of these figures.

In an embodiment the moisture content of the solids component is below 0.5% w/w, such as below 0.4%, 0.3%, or below 0.2% w/w.

In an embodiment, the moisture content of the solids component is below 0.2% w/w.

In an embodiment, the KHCO ₃ , foam stabilizer and dried beer ingredients are separately dry granulated (separately from the citric acid) and presented in the solids component as a loose aggregate.

The liquid component comprises food grade ethanol (for example, ethanol with a content of greater than 90% such as 96% ethanol, or ethanol with a content of less than 70%, such as 60% ethanol) which is also used to sohibilise or partially sohibilise the beer ingredients to form liquid beer ingredients within the liquids component(s). The remainder amount of the ethanol content is typically water. One will appreciate that the amount of ethanol added will depend on the final % content of ethanol required in the beer product which is a function of the volume of water in the instant beer product. The standard measurement of alcohol by volume (ABV) would apply and the skilled person would understand that quantity of ethanol required to produce a product with specific ABV content. ABV is defined as the number of mL of pure ethanol present in lOOmL of solution at 20°C. The number of mL of pure ethanol is the mass of ethanol divided by its density (0.7892 g/mL) at 20°C. Typically low alcohol beer is characterised with an ABV of between 0.05% to 1.2% while standard beer products are typically characterised with an ABV of between 4% to 6%. Stronger beer products have an ABV from about 7% to 10%.

The ethanol resides in the liquids component either as the sole solubilising agent or in combination with small amounts of water (typically less than 20% w/w (such as less than 15% w/w, less than 10% w/w, or less than 5% w/w) of the entire muhicomponent instant beer product system).

In relation to the advantage afforded by the present invention in terms of head formation, head retention, continued effervescence, and homogeneity of components, the present inventors have observed a relationship such that these factors (in combination) are greatly enhanced when:

(i) the average particle size of KHCO ₃ is about 200-500 μm , and the ethanol content in the liquids component is greater than 90%; or

(ii) the average particle size of KHCO ₃ is about 500-720 /an, and the ethanol content in the liquids component is less than 70%.

The present inventors have further discovered an additional two fold advantage for the ethanol in the liquids component. First the ethanol provides the required alcohol content for the final instant beer product and better solubilises certain components for an increase in clarity of the final instant beer product and second, during storage and transport (prior to use) the ethanol protects certain liquids components (in particular certain beer ingredients, explained more fully below) from bacterial degradarioa

It will be appreciated that many of the beer ingredients in the liquid component may be solid, but are solubilised by the ethanol (or a ethanol/water mixture) to produce the liquids component. The beer ingredients include ingredients which are often found in naturally brewed beer including liquid malt concentrate product (for instance, derived from extract of kiln dried barley (Hordeum vulgare) malt), natural wort extract (granulated), hops extracts, maltose, maltol, dried beer extract, etc.

The solids component may also comprise quantites of beer flavouring such as dried beer extract (concentrated powdered beer flavour). It will be appreciated that the quantities of these flavour enhancing ingredients (such as maltol, hops extract, etc) will depend on the type of beer one would like to produce. For instance, hops is generally used as a flavouring and stability agent in naturally brewed beer. It is often added to balance out the sweetness of the malt bitterness. In relation to the present invention which utilises potassium bicarbonate, the present inventors have also found that the use of these beer ingredients are good masking agents which are able to mask the metallic bitter taste of potassium bicarbonate which would ordinary expose the resultant beer product as an instant beer product when the aim is to form an instant beer product which has the appearance, taste and aroma of a naturally brewed beer. This working interrelationship, in the inventors' hands, was not identified when using other sources of internal carbonation such as sodium bicarbonate, which has an undesirable salty taste.

Natural hops contains humulone, isohumulone and humulene which are bitter-tasting compounds. The hops extracts are rich in these compounds. In an embodiment, at least one of the liquids components included a hop extract, and in particular a hop extract including mixtures of alpha acids. Alpha acids have a mild antibiotic/bacteriostatic effect against Gram-positive bacteria. Alpha acids such as isohumulone are responsible for the bitter flavor in the beer. Beta acids do not isomerize during the boil of wort, and have a negligible effect on beer taste. Instead, they contribute to beer's aroma, and high beta acid hop varieties are often added at the end of the wort boil for aroma. Beta acids may oxidize into compounds that can give beer off-flavours of rotten vegetables or cooked corn. The present inventors, in an embodiment, utilise hop extracts which are rich in alpha acids. In a further embodiment the present inventors have found that the taste profile of the final instant beer product is enhanced where the ratio of di-hydro iso- alpha acid (rho) to tetrahydro iso-alpha acid (tetra) is from about 1:2 to 1:4 such as 1:2.2, 1:2.4. 1:2.6, 1:2.8, 1:3, 1:3.2, 1:3.3, 1:3.5, 1:3.7, 1:3.9, or any range between two of these figures.

In another embodiment the liquids component includes hops extract (with the ratios of rho to tetra as mentioned above) within a range of about 0.015-0.5g per 200mL of water (in the final instant beer product), such as 0.016, 0.017, 0.018, 0.019, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.1, 0.17, 0.18, 0.19, 0.22, 0.25, 0.27, 0.29, 0.31, 0.33, 0.34, 0.36, 0.37, 0.39, 0.41, 0.43, 0.46, or 0.48g per 200mL of water, or ranges within any two of these figures.

In another embodiment the solids component includes maltose within a range of about 0.05-0.4g per 200mL of water (in the final instant beer product), such as 0.06, 0.07, 0.08, 0.09, 0.1, 0.11, 0.12, 0.13, 0.14, 0.15, 0.16, 0.17, 0.18, 0.19, 0.22, 0.25, 0.27, 0.29, 0.31, 0.33, 0.34, 0.36, 0.37, 0.39g per 200mL of water, or ranges within any two of these figures.

In another embodiment the liquids component includes mahol within a range of about 0.05-0.15g per 200mL of water (in the final instant beer product), such as 0.06, 0.07, 0.08, 0.09, 0.10, 0.11, 0.12, 0.13, or 0.14, per 200mL of water, or ranges within any two ofthese figures.

In another embodiment the liquids component includes liquid malt (or a mixture of liquid malts) within a total range of about 6.0g-2.0g per 200mL of water (in the final instant beer product), such as 2.2, 2.5, 2.7, 3.0, 3.3, 3.6, 3.8, 4.0, 4.3, 4.5, 4.7, 4.9, 5.1, 5.3, 5.5, 5.7, 5.9, per 200mL of water, or ranges within any two of these figures. In an embodiment the liquid malt is present within a separate liquids component. In this embodiment the liquid malt is present in the separate liquids component solubilised by an ethanoVwater mixture. The present inventors have also found that with higher concentrations (or content) of ethanol the liquid maltose tends to crystallise which can lead to a less favourable instant beer product in terms of taste profile. The inventors' have also found that the storage time of this component is greatly enhanced as the ethanol also provides an antibacterial effect which minimises bacterial degradation of the liquid malts and other beer ingredients which may be present in the liquids component. -

Accordingly, in a further aspect the invention provides a mukicomponent instant beer product system comprising:

(i) a solids component comprising:

(a) potassium bicarbonate with an average particle size of from about 500- 720 /mi;

(b) citric acid;

(c) foam stabilizer; and

(d) dried beer ingredients;

(ii) a liquids component comprising:

(a) ethanoVwater mixture; and

(b) one or more liquid malts, ,

(iii) a second liquids component comprising:

(a) ethanol; and

(b) hop extract with a ratio of rho iso alpha acid to tetrahydro iso acid of from about 1 :2 to 1 :4,

wherein components (i), (ii), and (iii) are physically separated, and in use, combined with water to produce an instant beer product.

In another aspect the invention provides a method of preparing an instant beer product including the step of combining water with a mukicomponent instant beer product system comprising:

(i) a solids component comprising:

(a) potassium bicarbonate with an average particle size of from about 500- 720 μm ;

(b) citric acid;

(c) foam stabilizer, and

(d) dried beer ingredients; and

(ii) a liquids component comprising:

(a) ethanol/water mixture; and

(b) one or more liquid malts; and (iii) a second liquids component comprising:

(a) ethanol; and

(b) hop extract with a ratio of rho iso alpha acid to tetrahydro iso acid of from about 1 :2 to 1 :4,

wherein components (i), (ii) and (iii) are physically separated prior to use.

Other additional ingredients may be added to one or more of the liquids or solids components, such as further flavour enhancing substance, vitamins, minerals,

antioxidants/preservatives, and so oa

The muhicomponent instant beer system according to the present invention is able to form an instant beer product once the components of the system are combined with water. This may involve emptying the components (either sequentially or simultaneously) into a standard beer glass or jug and pouring in water, or emptying the components of the system (either sequentially or simultaneously) into a glass or jug of water. The beer product will instantly form (from about lOsec to 1 minute) without the need to stir or agitate.

In an embodiment the water (which is combined to form the instant beer product) is combined at a temperature of less than 10°C , such as about 4, 5, 6,7, 8, or 9°C.

In another embodiment the instant beer product has a final pH of from about 4-6, for instance a pH of about S.

The reference in this specification to any prior publication (or information derived from it), or to any matter which is known, is not, and should not be taken as an acknowledgment or admission or any form of suggestion that that prior publication (or information derived from it) or known matter forms part of the common general knowledge in the field of endeavour to which this specification relates. -

Throughout this specification and the claims which fellow, unless the context requires otherwise, the word "comprise", and variations such as "comprises" and "comprising ¹¹ , will be understood to imply the inclusion of a stated integer or step or group of integers or steps but not the exclusion of any other integer or step or group of integers or steps.

Reference will now be made to experiments that embody the above general principles of the present invention. However, it is to be understood that the following description is not to limit the generality of the above description.

EXAMPLES

Components 1, 2, and 3 are physically separated when not in use. In use, all three components are combined with water (i.e., added to water) to prepare an instant beer product Upon reconstitution into a 200ml beverage, the alcohol content will be 5.0%.

EXAMPLE 2

. (ratio of rho iso Of-acid to tetrahydro iso a-acid 1:3.3)

Components 1, 2, and 3 are physically separated when not in use. In use, all three components are combined with water (i.e., added to water) to prepare an instant beer product . Upon reconstitution into a 200ml beverage, the alcohol content will be 8.8%.

Blind taste study

1. Instant Lager Beer (5.0% ABV)

For this study the target consumer group were selected from both genders aged between 18-35 years old. The target group was also mixture of early adopters and social drinkers, blue-collared workers, villagers, and remote-area drinkers.

Reviewed by 12 Male and 8 Females.

Commented beer characteristics included:

-tropical, smooth and refreshing

-clean taste, easy to drink

-crystal-clear malty colour

-nice foaming head which reflects freshness

-long-lasting carbo nation and fizziness

As shown in Figure 1 the instant beer product performed comparable to commercially brewed Tiger beer and Myanmar beer in terms of taste and appearance and out performed commercially brewed Wei Hai Wei Beer from China.

2. Instant Strong Beer (8.8% ABV)

For this study the target consumer group were selected from males aged between 25-45 years old. The target group was more seasoned drinkers who prefer beer with a higher alcohol content.

Commented beer characteristics included:

-full-bodied and forceful

-hoppy (bitter)

-masculine and mature

-nice foaming head which reflects freshness

As shown in Figure 2 the instant beer product performed comparable

(indistinguishable) to commercially brewed Carlsberg Strong Brew and Anchor Strong Brew.