Continuity

[0001] This application derives priority from U.S. Provisional Patent Application Nos. 62/062,456 filed 10 October 2014 and 62/082,388 filed 20 November 2014, which are incorporated herein in their entirety by reference.

Field of the Invention

[0002] This invention relates generally to flavorings for beer and, more particularly, to a method for inanufacturing a beer infusion to improve the taste of ubiquitous

American-style adjunct lager beers including lower calorie light beers.

Background of the Invention

[0003] Beer aficionados savor the taste of the beer, and appreciate that the taste comes from a balancing of malt, hops and yeast which combine to form the base of the beer flavor. The hops provide bitterness to balance the sweetness of the malt, as well as spicy flavors and aromas ranging from citrus and pine to earthy and spicy. The hop bitterness comes from alpha acids that are chemically altered through boiling in order to be utilized. Other hop flavors and aromas come from essential oils that are highly volatile, and which easily lose their effect when exposed to temperature, chemicals or machination. For this reason hops are typically added late in the brewing cycle or their taste may be lost. Indeed, brewers often employ "dry hopping" techniques by which they add hops to process. Dry hopping can be done in the primary fermenter, in the secondary fermenter, or by adding hops directly to a keg. Due to the fact that no volatile oils are boiled off, the benefit to dry hopping is that, the brewer can get as much flavor and aroma possible into the final beer. This can give beer a floral essence and intense flavor that is desirable in hoppy beer styles like pale ales and India pale ales (IP As).

[0004) When dry hopping at any stage it is recommended to keep the hops in the beer between ten days to two weeks at between 60 and 70* F. However, when brewers add hops directly into the keg they lose control over these parameters, and the hops may be exposed for months while the keg is shipped and tapped. Many feel thai this exposes the hops to the beer for too long, resulting in a grassy or oily flavor. It also results in heavy sediment,

[0005) Consumers are also demanding more complex flavor mixes including lemon- orange and/or coriander. Coriander seeds have a citrus flavor when crushed, almost lemon like. Coriander seeds are often used in brewing certain styles of beer, particularly Belgian wheat beers and German Hefeweizens. Indeed, when brewing wheat beers brewers often use coriander and orange peel to add a citrus character to the beer, and this combination has garnered much favor among consumers.

[0006] Consumers also make purchasing decisions based on caloric content and price. For this reason, many Sight beers and non-alcoholic beers are now mass produced and mass marketed by large beer companies. These low calorie/non-alcohol ic beers have only 60-120 calories per serving and are relatively inexpensive, but they severely compromise taste. Some brewers have tried supplemental flavorings, such as Bud Light Lime™, but when added during the brewing process the lime taste is not entirely natural. This is because fresh fruit juice is perishable, not always readily available, and is not a viable additive for brewers. Several fruit flavorings are available, but these have an inadequate and/or undesirable taste, and have mini mal fla vor impac t. Many of the desirable flavor compo.neft.ts of the fruit, like hops, are unstable and volatile, causing the natural taste to degrade in a relatively short time. Fruit powders are also commercially available and are produced by either spray drying or freeze drying. However, fruit powders are neither readily soluble, nor highly flavorful in a liquid. Moreover, fruit powders primarily rely on citric acid to produce the flavor (not truit oil), and the result is a suppressed flavor.

[ ^' 0007] What is needed is a method for preparing a beer infusion for consumers, that gives consumers the option of adding a flavor mix directly to any beer at the point of purchase, especially ubiquitous American-style mass market adjunct lager beers including light beers, to give it a more robust yet natural "craft brew" taste. This is a difficult proposition given the difficulty in replicating a truly natural fruit and spice flavor at all, let alone in real time after a bartender has presented the consumer with a draught lite beer. Consumers are generally unwilling to purchase and use point-of-purchase flavori ngs unless they are inex pensive, convenient to use, and capable of delivering a value-added flavor within 2-3 minutes of use. The present invention provides a method for manufacturing a beer infusion that can be used to flavor a newly-open or poured beer immediately with fast-dissolving and dispersing ingredients, conveniently in a tea-bag format, and realistically with a production method and delivery mechanism that realistically preserves the all-natural fruit/spice flavor.

SUMMARY

[0008] It is an object of the invention to provide a beer infusion and a method for manufacturing the beer infusion that any consumer can use to add flavor to a newly-open or poured beer.

[0009] It is another object to provide a beer infusion and a method for making it that optimizes taste interaction by use of fast-dissolving and dispersing ingredients.

[0010] it is another object to provide a beer infusion in a convenient tea-bag format that provides a variety of realistic all-natural ferit/spice/liop blends to provide a wide array of user-selectable beer flavorings.

[0011] In accordance with the foregoing objects, the present invention provides a method for manufacturing a beer infusion in a variety of .flavoring blends to improve the taste of American-style pale lager beers, lower calorie light beers, non-alcoholic beers, gluten free beers, or any other beer at the poi nt of purchase. The present method and resulting beer infusion gives consumers the option of adding a flavor mix directly to any beer at the point of purchase, especially ubiquitous American-style mass market adjunct laser beers including light beers and non-alcoholic beers, to give them a more robust vet natural "craft brew ¹⁵ taste. This is a difficult proposition given the difficulty in replicating a truly natural fruit and spice flavor at all, let alone in real time after a bartender has presented the consumer with a draught beer or open bottle/can. The present invention provides a method for manufacturing a beer infusion that can be used to flavor a newly- open or poured beer immediately with fast-dissolving and dispersing ingredients, conveniently in a tea-bag fonnat, and realistically with a production method and delivery mechanism that realistically preserves the all-natural fruit/spice flavor. The present invention does this in one aspect with a point-of-purchase beer infusion comprising a coriander/orange blend in the tradition of popular Belgian wheat beers and German Hefeweizens. [0012] Other disclosed blends include the following; .1) Raspberry, Lemon Peel and Cascade Hops; 2) Blue Berry, Lemon and Cascade Hops; 3} Raspberry, Mint and Cascade Hops;

4) Grapefruit, Coriander and Cascade Hops;

5) Strawberry, Lime and Cascade Hops;

6) Pumpkin Spice, and Cascade Hops;

7) Coffee, chocolate and Cascade Hons:

8) Grapefruit, Chinook; Hops, Columbus Hops, and Cascade Hops;

9) Hibiscus. Raspberry and Cascade Hops; and

10) Hibiscus, Blackberry, and Cascade Hops.

DESCRIPTION OF THE FIGURES

[0013] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate certain aspects of the instant invention and together with the description, serve to explain, without limitation, the principles of the invention. Like reference characters used therein indicate like parts throughout the several drawings.

[0014] FIG. 1 is a perspecti ve view of the pre-packaged beer infusion manufactured in accordance with the method of the present invention. [0015] FIG. 2 is a flow chart of the method for manufacturing a beer infusion according to the invention

DESCRIPTION OF THE INVENTION

[0016] The present invention can be understood more readily by reference to the following detailed description, examples, and claims, and their previous and following description. Before the present system, devices, and/or methods are disclosed and described, it is to be understood that this invention is not limited to the specific recipes or ingredients disclosed unless otherwise specified, as such can, of course, vary. It is also to be understood thai the terminology used herein is for the purpose of describing particular aspects onl y and is not intended to be limiting. Accordingly, those who work in the art will recognize that many modifications and adaptations to the present invention are possible and can even be desirable in certain circumstances and are a part of the present invention. Thus, the following description is provided as illustrative of the principles of the present invention and not in limitation thereof

[0017] As used herein, ranges can he expressed herein as from "about" one particular value, and/or to "about" another particular value. When such a range is expressed, another aspect includes from the one particular value and/or to the other particular value. Similarly, when values are expressed as approximations, by use of the antecedent "about " it will be understood that the particular value forms another aspect. It will be further understood that the endpoints of each of the ranges are significant both in relation to the other endpoint, and independently oi the other endpoint. [0018] As used herein, the terms "optional" or "optionally" mean that the subsequently described event or circumstance may or may not occur, and that the description includes instances where said event or circumstance occurs and instances where it does not.

[0019] Terms used herein, such as "exemplary" or "exemplified," are not meant to show preference, but rather to explain that the aspect discussed thereafter is merely one example of the aspect presented.

[0020] The term "substantially," as used herein, may be applied to modify any quantitative representation which could permissibly vary without resulting in a change in the basic function to which it is related.

[0021] Presented herein is a method for manufacturing a beer infusion to improve its taste, especially for American-style pale lager beers including lower calorie light beers.

[0022] FIG. 1 is a perspective view of the pre-packaged beer infusion 2

manufactured in accordance with the method of the present invention. The resulting beer infusion material 6 comprises a precision-milled blend of hop pellets chopped in "herbal tea cut" form into a particle size within a range of from 2.5-4 mm, and most preferably approximately 3 nun. The tea cut hop pellets; are combined with dried and milled zest or rind plated with flavoring. The infusion material is preferably pre-packaged in 3-4 g servings each encapsulated in a small, porous; sealed infusion bag 4 as shown in the drawing, in the form of a rectangular envelope. The specified amount of infusion material 6 is calculated to provide a sufficient quantity to flavor two to three 12-16 oz beers. The infusion bag 4 is most preferably formed of soilon filter paper, an

environmentally-friendly, biodegradable filter paper made from polylactic acid that is rendered into fibers and woven together. Soilon paper provides a very uniform pore size that affords the infusion material 6 an optimal level of permeability, yet it adds no detectable taste. Soilon is readily available and fully compliant with food, additive and other FDA standards under the Food Sanitation Act FIG. 2 is a flow chart of the method for manufacturing a beer infusion according ito the invention. One skilled in the art will readily understand that measurements stated herein are in units of weight and relative measures may be scaled up or down as a matter of design choice.

[0023] With reference to FIG. 2, at step 10 a dried and minced fruit carrier is produced from the peel, also known as rind or skin of a natural fruit For example, a half unit (e.g., a half-pound) of orange peels are obtained, dried and minced. In the case of orange peels the peels should include both the flavedo (outer skin) and white pith (albedo) of the orange, and Valencia oranges are presently preferred. The flavedo is the source of citrus essential orange oil which is an important component of the flavoring. Similarly, grapefruit, lime or lemon peel may be used, as well as whole berries, pumpkin seeds, and cocoa or coffee beans. In all such cases the fruit carrier particle size is within an acceptable range of from 2.5-4 mm, and most preferably approximately 3 mm.

[0024] At step 20 powdered fruit flavoring is coated onto the fruit carrier from step 10. The powdered fruit flavor may be plated and/or spray-dried, but is most preferably plated onto die dried/minced fruit carrier. In the above example powdered orange flavor is plated Onto the dried /minced orange peel Using a commercial ribbon Of screw-type blender, such that the dried/minced peel serves as a flavor carrier. The dried/minced peel is first added to the mixer and the mixer is turned cm to iluidize the peels. The powdered orange flavor is then plated on. Alternatively, a liquid orange flavor maybe sprayed into the dried/minced fruit carrier until the desired amount of flavor has been applied. As another alternative, the dried/minced orange peel may be encapsulated in orange flavor. However, plated flavoring provides good quality and consistency, and an acceptable shelf life of 6-8 months. The use of orange flavor plated onto dried orange peel allows the flavor to dissolve within a predetermined 2-3 minutes of being delivered into a 5% abv beer delivered as an infusion.

[0025] At step 30 a sixteenth unit (e.g., one ounce) of ^' herb(s) and/or spieefs) are ground to a powder and added to the mix. For example, fresh coriander seeds are obtained, ground to a powder and added to the mix.

[ ^' 0026] At step 40 a full unit (e.g., one pound) of Cascade hop pellets is used with the following specifications:

[0027] Alpha Acids: 4.5 - 7.0%

[0028] Beta Acids: 4,5 - 7.0%

[0029] Alpha-Beta Ratio: .64 - 1 .55

[0030] Cohumulone: (% of alpha adds): 33 - 40%

[0031] Total Oils in mis per 100 grams dried: 0.8 - 1 .5

[0032] Size: 3 ram x 3rmn

[0033] Whole hops (a,k.a "leaf hops" or "raw hops") consist of the whole dried cone flowers of the female hop plant. Pellet hops are produced by grinding up the whole hop ctmes and pressing theirs into pellets. Pellet hops are preferred for the present infusion because they have a higher extraction efficiency by weight tha« whole hops (about 10% more), and they tend to be more stable and less subject to oxidizing than whole hops. To further increase desorption efficiency the 3mm ² pellet hops may be milled into smaller particulates at room temperature using a hammer mill that forces the particulates through a .G5-.1 inch screen. The milled hops pellets provide both bittering and aroma character to the beer. They have a very high co-humulone content, and acids/oils all within the moderate range. This balance gives the pellets a distinct grapefruit aroma and flavor, typical of American ales. Hop pellets are used because when steeped hi beer the pellets will, sink and break apart almost immediately, providing nueleation sites for the C02 in the beer to attach itself and come out of solution. This not only adds instant taste and aroma, but also produces and maintains a stable head of foara often missing in light beers. The hop pellets are precision-milled by chopping into "herbal tea cut" form with a particle size conforming to the minced fruit carrier, e.g. within a range of from 2.5-4 mm, and most preferably approximately 3 mm. This specific particle size and uniformity is essential to eliminate hop/fruit dust, and results in a uniform, product size for optimal dispersion.

[0034] At step 50 a supply of Soilon sachets is obtained, each being a small, fine mesh, bag .made of 100% biodegradable woven com starch fibers.

[0035] At step 60 a 3-gram supply of the above-described flavor mix is added to each Soilon sachets from step 50. The above-described example will result in

approximately five hundred filled infusion sachets. [0036] At step 70 the individual filled infusion sachets are individually wrapped in cellophane sheet material, and then preferably packaged in boxes often each.

[0037] For use, the consumer simply unwraps a sachet and drops it into an already filled pint glass to minimize foam. Alternately, the consimier can pour the beer on top of the sachet in the pint glass for a fuller head. Wait 2-4 minutes and the beer is

transformed into a craft inspired brew. The sachet will continue to infuse the beer as the consumer enjoys it

[0038] For those wanting a. few more servings out of a sachet, it can he l eft in the pint glass and additional beer can be poured in (trying not to pour directly on the sachet). Consumers can also throw a sachet inside a bottle or can, wait, and consume directly.

[0039] It should now be apparent that the above-described invention provides a beer infusion and a method for manufacturing the beer infusion that consumers can use to add flavor to any newly-open or poured beer, which optimizes taste interaction by use of fast-dissolving and dispersing ingredients, and which is readily usable in a convenient tea-bag format. The above-described embodiment provides a realistic all-natural fruit/sptce flavor in the tradition of popular Belgian wheat beers and German

Befewelzens.

[0040] The same above-described method can be adapted for making beer infusion sachets in a variety of different flavors, all for consumer use in the same way. The following are non-limiting examples of other infusion flavors.

[0041] Raspberry, Lemon Peel and Cascade Hops

[0042] The method comprises the steps of; [0043] drying and mincing a. first volume of raspberries to a particle size within a range of from 2.5-4 mm, and .most preferably approximately 3 mm;

[0044] plating raspberry flavor onto the dried raspberries;

[ ^' 0045] adding a second volume of lemon peel;

[0046] plating lemon flavor onto the dried lemon peels

[ ^' 0047] adding a third volume of Cascade hop pellets cut in to "herbal tea cut" form with a particle size conforming to the minced raspberry, e.g. within a range of from 2.5-4 mm, and most preferably approximately 3 mm;

[0048] blending said ingredients to form a homogenous flavor mix;

[0049] filling a plurality of Soilon sachets each with approximately 3-4g of said flavor mix.

[0050] Bine Berry, Lemon and Cascade Bops

[0051] The method comprises the steps of:

[0052] drying and mincing a. first volume of bine berries;

[0053] plating blue berry flavor onto the dried blueberries;

[0054] adding a second volume of lemon peel; plating lemon peel flavor onto dried lemon peels;

[0055] adding a third volume of Cascade hop pellets;

[ ^' 0056] blending said ingredients to form a homogenous flavor mix; [0057] filling a plurality of Soilcm sachets each with approximately 3-4g of said flavor mix.

[0058] Raspberry, Mint and Cascade Hops

The method comprises the steps of:

[0060] dry ing and mincing a first volume of r aspberries;

[0061] plating raspberry flavor onto the dried raspberries;

[0062] adding a second volume of mint;

[0063] plating mint flavor onto dried mint leaves

[0064] adding a third volume of Cascade hop pellets;

[0065] blending said ingredients to form a homogenous flavor mix;

[0066] filling a plurality of Soilon sachets each with approximately 3-4g of said flavor mix.

[0067] Blue Berry, Blackberry and Cascade Hops

[0068] The method comprises the steps of:

[0069] drying and mincing a first volume of Blue berries to a particle size within a range of from 2,5-4 mm, and most preferably approximately 3 mm;

[0070] plating blueberry flavor onto the dried blueberries;

[0071] adding a second volume of minced blackberries; plating blackberry flavor onto dried blackberries; [0072] adding a third volume of Cascade hop pellets cut into "herbal tea cut" form with a particle size cofi.tbr.ming to the minced raspberry, -e.g. within a range of from 2.5-4 mm, and most preferably approximately 3 mm;

[0073] blending said ingredients to form a homogenous flavor mix;

[0074] filling a plurality of Soilon sachets each with approximately 3-4g of said flavor mix,

[0075] Grapefruit, Coriander and Cascade Hops [0076] The method comprises the steps of:

[0077] drying and mincing a first volume of grapefruit peels to a particle size within a range of from 2.5-4 ram, and most preferably approximately 3 mm;

[0078] plating grapefruit flavor onto the dried grapefruit peels;

[0079] adding a second volume of powderized coriander seed minced to a particle size within a range of from 2.5-4 mm, and most preferably approximately 3 mm;

[0080] adding a third volume of Cascade hop pellets cut into "herbal tea cut" form with a particle size conforming to the minced raspberry, e.g. within a range of from 2.5-4 mm, and most preferably approximately 3 mm;

[0081] blending said ingredients to form a homogenous flavor mix;

(0082] filling a plurality of Soilon sachets each with approximately 3-4g of said flavor mix.

[0083] Strawberry, Lime and Cascade f lops

[0084] The method comprises the steps of; [0085] drying and mincing a first volume of strawberries to a particle size within a range of from 2.5-4 mm, and most preferably approximately 3 mm;

[0086] plating strawberry flavor onto the dried strawberries;

[0087] adding a second volume of lime peel minced to a particle size within a range of from 2.5-4 mm, and most preferably approximately 3 mm;

[0088] plating lime flavor onto the dried lime peels

[0089] adding a third volume of Cascade hop pellets cut into "herbal tea cut" form with a panicle size conforming to the minced raspberry, e.g. within a range of from 2.5-4 mm, and most preferably approximately 3 mm;

[0090] blending said ingredients to form a homogenous flavor mix;

[0091] filling a plurality of Soilon sachets each with approximately 3-4g of said flavor mix.

[0092] Pumpkin Spice, Cascade Mops [0093] The method comprises the steps of:

[0094] drying and mincing a first, volume of pumpkin seeds to a particle size within a range of from 2.5-4 mm, and most preferably approximately 3 mm;

[0095| plating pumpkin flavor onto the dried pumpkin .seeds;

[0096] adding a second volume of allspice;

[0097] plating of all spice flavor onto dried allspice berry;

[0098] adding a third volume of nutmeg; [0099] plating nutmeg flavor onto dried nutmeg nut

[00100] adding a forth volume of cinnamon;

[00101] plating cinnamon flavor onto dried cinnamon bark;

[00102] adding a fifth volume of Cascade hop pellets cut into "herbal tea cut" form with a particle size conforming to the minced raspberry, e.g. within a range of from 2.5-4 mm, and most preferably approximately 3 mm;

[00103] blending said ingredients to form a homogenous flavor mix;

[ 00104] filling a plurality of Soilon sachets each with approximately 3~4g of said flavor mix.

[00105] Coffee, chocolate and Cascade Hops [00106] The method comprises the steps of:

[00107] drying and mincing a first volume of coffee beans to a particle size within a range of from 2.5-4 mm, and most preferably approximately 3 mm;

[00108] plating coffee flavor onto the dried coffee beans;

[00109] adding a second volume of cocoa nibs cut to a particle size within a. range of from 2.5-4 mm, and most preferably approximately 3 mm;

[00110] p!aiing chocolate flavor on dried cocoa nibs

[00111] adding a third volume of Cascade hop pellets cut into "herbal tea cut" form with a particle size conforming to the minced raspberry, e.g. within a range of from 2.5-4 mm, and most preferably approximately 3 mm; [00112] blending said ingredients to form a homogenous flavor mix;

[00113] filling a plurality of Soilon sachets each with approximately 3-4g of said flavor. mix.

[00114] Grapefruit, Chinook Hops, Columbus Hops, and Cascade Hops

[00115] The method comprises the steps of:

[00116] drying and mincing a first volume of grapefruit peels to a particle size within a range of from 2.5-4 mm, and most preferably approximately 3 mm;

[00117] plating grapefruit flavor onto the dried grapefruit peels;

[00118] adding a second volume of Chin ook hop pellets cut into "herbal tea cut" form with a particle size conforming to the minced raspberry, e.g. within a range of from 2.5-4 mm, and most preferably approximately 3 mm;

[00119] adding a third volume of Cascade hop pellets cut into "herbal tea cut" form with a particle size conforming to the minced raspberry, e.g. within a range of from 2.5-4 mm, and most preferably approximately 3 mica;

[00120] adding a forth volume of Columbus hop pellets cut into "herbal tea cut" form with a particle size conforming to the minced raspberry, e.g. within a range of from 2.5-4 mm, and most preferably approximately 3 mm;

[00121] blending said ingredients to forna a homogenous flavor mix;

[00122] filling a plurality of Soilon sachets each with approximately 3-4g of said flavor mix.

[00123] Hibiscus, Raspberry and Cascade Hops [00124] The method comprises the steps of:

[00125] drying and mincing a first volume of hibiscus flowers to 3 particle size within a range of from 2.5-4 mm, and most preferably approximately 3 mm;

[00126] plating hibiscus flavor onto the dried hibiscus flowers;

[00127] adding a second volume of dried raspberries minced to a particle size within a range of from 2.5-4 mm, and most preferably approximately 3 mm; plating raspberry flavor onto dried raspberries;

[00128] adding a third volume of Cascade hop pellets cut into "herbal tea cut" form with a particle size conforming to the minced raspberry, e.g. within a range of from 2.5-4 mm, and most preferably approximately 3 mm;

[00129] blending said ingredients to form a homogenous flavor mix;

[00130] filling a plurality of Soilon sachets each with approximately 3-4g of said flavor mix.

[00131] Hibiscus, Blackberry, and Cascade Hops

[00132] The method comprises the steps of:

[00133] drying and mincing a first volume of hibiscus flowers to a particle size within a range of from 2.5-4 mm, and most preferably approximately 3 mm;

[00134] plating hibiscus flavor onto the dried hibiscus flowers;

[00135] adding a second volume of dried blackberries minced to a panicle size within a range of from 2.5-4 mm, and most preferably approximately 3 mm; plating blackberry flavor onto dried blackberries [00136] adding a third volume of Cascade hop pellets cut into "herbal tea cut" form with a particle size conforming to the minced raspberry, e.g. within a range of from 2.5-4 mm, and most preferably approximately 3 mm;

[00137] blending said ingredients to form a homogenous flavor mix;

[00138] filling a plurality of Soilon sachets each with approximately 3-4g of said flavor mix.

[00139] Those skilled in the art will understand that other flavor blends as well as various other modifications and variations can be made in the present invention without departing from the spirit or scope of the invention. It is to be understood, therefore, that the invention may be practiced otherwise than as specifically set forth in the appended claims.

[00140] Although several aspects of the invention have been disclosed in the foregoing specification, it is understood by those skilled in the art that many

modifications and other aspects of the invention will come to mind to which the invention pertains, having the benefit of the teaching presented in the foregoing description and associated drastabilizers. It is thus understood that the invention is not limited to the specific aspects disclosed hereinabove, and that many modifications and other aspects are intended to be included within the scope of tile appended claims. Moreover, although specific terms are employed herein, as well as in the claims that follow, they are used only in a generic and descriptive sense, and not for the purposes of limiting the described invention. STATEMENT OF INDUSTRIAL APPLICABILITY

[00141] Consumers are also demanding more complex beer flavor mixes. For example, when brewing wheat beers brewers often use coriander and orange peel to add a citrus character to the beer, and this combination has garnered much favor among consumers. Brewers also use dry hopping to embolden a beer's flavor, but dry hopping at any stage during the brewing process generally entails keeping the added hops in the beer between ten days to two weeks at between 60 and 70" F. Light, low-calorie and non-alcoholic beers are mass produced and mass marketed by large beer companies. Such beers serve their purpose but severely compromise taste. Consumers would appreciate accentuating the taste, but it is impractical for consumers to try to employ conventional dry hopping or flavoring techniques at ihe point of purchase. There is significant commercial demand for a method for manufacturing a beer infusion in a variety of flavoring blends to improve the taste of American-style pale lager beers, lower calorie light beers, non-alcoholic beers, or any other beer at the point of purchase.