Most beers are light beers of the Pilsen type, bottom fermented and having a rich hop flavour. Previously beer should be brewed according to the regulations of purity which in Germany was abolished as late as in the 1970ies. Only malt, hop, yeast and water could be used in the brew. This may be the background for the small differences within the different types of beer and between beers from different breweries.

Since the antiquity it has been usual to add flavour to beers from a number of herbs such as caraway, juniper, anise, ginger, seet gale, milfoil etc.

In the Nordic countries as well as in Northern Germany aquavit and beer belonged together. A small aquavit was poured down with the beer or drunk after the beer if the aquavit was not too strong. Many people appreciate the taste of aquavit in connection with beer. Some people even pour the aquavit into the beer to provide a taste of aquavit in the beer. Aquavit normally has between 40 and 41,5 % alcohol.

The present invention is related to flavour beer with the taste and fragrance of aquavit to give the beer a fresh taste of aquavit. For many people appreciating the characteristic taste of caraway and herbs provide a new dimension having improved taste of bitter and as such a new beer type.

Additions of tastes to beers has been known for ages and the herbs here described have been used in the production of beers, the selected combination of herbs according to the present invention, however, has not been experienced to provide a beer having an aquavit taste.

The most important ingredients providing the taste of Norwegian and Nordic aquavits are caraway, juniper, aniseed, ginger, seet gale, milfoil etc. with a little dash of sugar and colouring. The alcohol content of Nordic aquavits normally is 38 % to 41, 5 %.

Extracts from herbs and sugar may be added to the Pilsen type of beers or to malt beers or to alcohol free beers.

The addition of taste substances may be accomplished in many ways, such as: -extraction of herbs by alcohol, the extract being added to the beer at the end of the production process - boiling the herbs in water, evaporating the water and adding the extract to the beer at the end of the production process - adding dried or fresh herbs directly in the production process, for example together with the hop.

Herbs to be included in the aquavit beer according to the present invention are caraway, juniper and tarragon. According to the invention the aquavit beer is given another quality, namely an improved bitterness with a somewhat harsh prudish taste of herbs, providing better sensory experience and an improved after-taste by the herbs in the

beer. These tastes are added to the tastes of hop and malt of the well known malt and Pilsen types of beer.

21 grams of extract from caraway (carum carvi), 21 grams of extract from juniper (junipers communis) and 13 grams of extract from tarragon (Artemisia Dracunculus) are added to 0,5 liter of brewed beer, at the end of the beer production process or during the beer production process.

The extraction process for the caraway extract comprises boiling of 50 grams of dried caraway seed in 500 ml water appr. 35 to 40 minutes, thereafter to be boiled down to appr. 180 ml liquid.

The extraction process for the juniper extract comprises boiling of 30 grams of crushed dried juniper berries in 500 ml water appr. 40 minutes, thereafter to be boiled down to appr. 180 ml liquid.

The extraction process for the tarragon extract comprises boiling of 54 grams of fresh French tarragon in 1 000 ml water appr. 1 hour to be boiled down to appr. 700 ml liquid.

The caraway extract contributes with the characteristic taste of aquavit, the juniper extract contributes a light sourish taste whereas the tarragon adds an extra freshness and a character of anise as well as an after-taste with sweetness.

Further additives may be used to emphasise or suppress tastes, such as gout weed, dill, ascorbic acid, citric acid, bergamot or sugar.