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WO/2012/169596A1 |
The present invention relates to a method for improving the foam retention of a carbonated beverage containing grain decomposition products. More specifically, the present invention relates to a method for improving the foam retention of...
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WO/2012/169226A1 |
Provided is a carbonated beverage containing grain decomposition products that forms a creamy, long-lasting, highly appetising foam with a new refreshing texture, and a dispensing method and dispenser for such carbonated beverages. Accor...
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WO/2012/160198A1 |
The present invention relates to a beverage including dissolved and partially dissociated carbon dioxide present in an amount of 2-10g/liter, such as 3-8 g/liter, preferably 4-6g/liter, most preferably about 5.5 g/liter and establishing ...
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WO/2012/155330A1 |
An agent for steelmaking made of aluminium-smelting scum can be used as deoxidizing agent, modifier and slag adjusting agent, wherein the deoxidizing agent or modifier comprises (in mass%) 25-70% of Al，3-30% of Al2O3，10-30% of CaO，...
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WO/2012/146354A1 |
A lauter tun is described having a chopping device which has at least one chopping tool that is moveable for generating a substantially vertical cut through a spent grain bed deposited on a bottom of the lauter tun. The lauter tun additi...
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WO/2012/142988A1 |
The invention relates to a process for adding hops in beer manufacture, having the following process steps: a) separation of a subquantity (07a) of water and/or wort (07) and/or beer as aqueous fluid, b) addition of hop extract (10) in l...
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WO/2012/140075A2 |
The present invention relates to method for production of brewer's wort comprising adding to a mash, a particular glucoamylase. The glucoamylase is obtained from Penicillium oxalicum. Further, the invention relates to use of a particular...
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WO/2012/131475A1 |
Various embodiments describe techniques for producing beer using a wort concentrate. In various embodiments, a wort concentrate having a specific gravity of at least about 1.085 kg/m3 is produced and packaged predetermined amounts while ...
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WO/2012/133758A1 |
Provided is an extract or the like which can impart not only a bitterness and aroma but also a taste such as a body taste and richness without strengthening astringency or harshness. Also provided is a drink which has an excellent body t...
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WO/2012/123059A1 |
The invention relates to an apparatus and to a process for stabilizing a liquid (B), especially beer, comprising at least one first and second filter unit (F1, F2) and at least one intermediate storage unit (ZSU) to accommodate a regener...
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WO/2012/123748A1 |
The invention provides alcoholic comestible products comprising acid gellable hydrocolloids, such as gellan gum. Methods of suppressing alcohol consumption by consuming the product are also provided.
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WO/2012/105977A1 |
A method of brewing a quinoa-based beverage is made by pre-conditioning a quinoa grain to remove unpleasant flavors from the quinoa. The quinoa grain is then soaked and malted (germinated). After germinating, the quinoa grain is kilned a...
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WO/2012/104717A1 |
A method and apparatus are provided for conducting a microbiological process on a bulk material in which a quantity of the bulk material is loaded onto a waterproof lining forming part of a bio cell with a heat transfer arrangement below...
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WO/2012/103602A1 |
The present invention relates generally to an apparatus and method for enhanced dissolving or dissolving with an with increased saturation efficiency of carbon dioxide (C02) into an aqueous liquid, more particularly to a system and metho...
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WO/2012/100953A1 |
The present invention relates, among other things, to a hop resin-based substance, in which the soft resin has been, at least substantially, removed such that the hard resin is present in an enriched state, the hard resin is enriched in ...
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WO/2012/100333A1 |
A method for effecting mass transfer of nitrogen gas into beer, including providing a chamber having nitrogen gas therein, providing at least one surface within the chamber, providing beer on each surface, and providing a relative veloci...
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WO/2012/097668A1 |
This invention discloses a protease with amino acid sequence of SEQ ID NO.1 or having amino acid sequence of which more than 80% homology to sequence of SEQ ID NO.1. Furthermore, this invention discloses primers with sequences of SEQ ID ...
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WO/2012/091123A1 |
Provided is a beer flavored beverage in which bitterness and sharpness that are suitable for tasting the beverage as beer are imparted while the astringency is suppressed, though the beverage contains a high concentration of non-polymer ...
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WO/2012/091086A1 |
Disclosed is a container-packed sparkling beverage which has a moderated acidic flavor, which is smooth even after a person sweats, which a person can drink when hydration is desired and which is useful as a thirst-quenching beverage. Th...
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WO/2012/084225A1 |
The present disclosure relates to an improved process of producing a fermentation product, in particular ethanol. The present disclosure relates also to the use of enzymes for improving the quality of by-products in the fermentative prod...
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WO/2012/069889A1 |
The present invention proposes an integrated process for extracting proteins and arabinoxylans from brewer' s spent grain, without the need to subject the spent grains to any pre-treatment, through the use of alkaline reagents followed b...
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WO/2012/052175A1 |
The invention relates to a method for the anticipatory control of the provision of hot water and amount thereof when brewing beer. According to the invention, the hot water requirement of the brewery is determined in a control computer, ...
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WO/2012/045395A1 |
The invention relates to a device and a method for heating a liquid medium, in particular a mashing device, having a vessel which can be filled and emptied, a heater for heating the liquid medium, in particular the mash, with a heating m...
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WO/2012/045441A1 |
The invention relates to an apparatus and to a process for heating a liquid medium, especially to a mash apparatus for beer production, comprising a vessel which has an inlet and an outlet for the liquid medium and comprising a heater to...
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WO/2012/045440A1 |
The invention relates to a method of mashing in the production of beer, and to a suitable device for carrying out the method. First, mash is passed into a mashing device, and a portion of this mash is pumped off. This mash is passed to a...
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WO/2012/041994A1 |
The invention relates to a process for the production of iso-alpha-acids starting from alpha-acids in which an alpha-acid containing hop extract is mixed with a carbon-containing chemical compound with one or more functional groups conta...
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WO/2012/044141A1 |
The method for production of the extruded cereal product is proposed, where cereals and/or products thereof and/or mixture thereof are used, containing from 4 to 20% of insoluble fibrous materials, and the particle size of said product i...
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WO/2012/034867A1 |
The invention relates to a decarburizing method for obtaining clear process water having reduced carbonate hardness from raw water having a carbonate hardness of at least 1.3 mmol/l, comprising the following method steps: adding an aqueo...
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WO/2012/037535A2 |
Provided are methods and apparatuses for the monitored and controlled removal of dissolved gasses and other vitriolic compounds from fermented liquid using evacuation, which can be mechanically enhanced, without fading or negatively impa...
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WO/2012/001139A9 |
The present invention relates to combinatorial variants of a parent glucoamylase that have altered properties for reducing the synthesis of condensation products during hydrolysis of starch. Accordingly the variants of a parent glucoamyl...
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WO/2012/022375A1 |
The present invention relates to a method for suspending particles in alcoholic liquid composition wherein low acyl gellan gum is used and to a alcoholic beverage having such suspended particles.
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WO/2012/022115A1 |
Disclosed is a preparation method of a milk beer drink. The method is as follows: preparing by weight proportions 10 to 70 servings of a yogurt, 15 to 80 servings of water, 5 to 20 servings of a juice, 3 to 10 servings of a sweetener, 0....
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WO/2012/022745A1 |
A method of improving colloidal stability in beer comprising contacting a mash and/or a wort with a snapalysin during the production of beer. In this process, the foam stability is not affected.
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WO/2012/019887A1 |
The invention relates to a method for the quality and process control of hops, of extracts produced therefrom, and of (finished) products thereof, in particular in order to be able to identify high-quality hops extracts.
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WO/2012/011807A1 |
The present invention provides a method of preparing a yeast fermented beverage, said method comprising the steps of: a. fermenting wort with a biologically active yeast to produce a fermented liquid containing yeast, alcohol, polyphenol...
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WO/2012/008100A1 |
When purines are removed using activated carbon or zeolites there is a risk of problems being generated, and thus there is a desire for a method for removing purines in wort without having a negative impact on flavour. The disclosed meth...
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WO/2012/003904A1 |
The invention relates to a method and device for conducting media in a brewing system. Because an aqueous medium for pushing out a product or for cleaning a product line can be conducted into a buffer tank, it is possible to temporarily ...
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WO/2011/162118A1 |
A method for producing a malt beverage using malt as a starting material, said method comprising: a mashing step for preparing a mash using malt, saccharifying the mash to give a wort and then boiling the wort; and a step for adding lemo...
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WO/2011/157692A1 |
The invention relates to a process for the production of hexahydro-iso-alpha-acids starting from iso-alpha-acids (or tetrahydro-iso-alpha-acids) in which iso-alpha-acids (or tetrahydro- iso-alpha-acids) are mixed with a heterogeneous rut...
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WO/2011/158395A1 |
Disclosed is a process for producing a fermented malt beverage having a weizen-beer-like fruity flavor using bottom-fermenting yeast that is suitable for a large brewing facility without using any wheat malt that is believed to be the ma...
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WO/2011/154286A1 |
This invention relates to a method of reducing biogenic amine content in a beverage by contacting the beverage and/or beverage intermediate with an enzyme having transglutaminase activity.
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WO/2011/150933A2 |
Barley based beverages are produced in large quantities, employing highly energy consuming methods, for example in the malting and brewhouse facilities for kiln drying and wort boiling operations, respectively. The present invention rela...
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WO/2011/147958A1 |
The application relates to a method for accelerated fermentation in a fermentation tank (2), in particular for producing beer, comprising at least one tank cone (2a) and a connecting flange (4). The method comprises the following steps: ...
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WO/2011/149968A1 |
This invention describes natural hop products that are stable solutions of alpha- acids, as well as their preparation and their use for post-fermentation addition to beer for the purpose of improving the foam quality, as measured by foam...
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WO/2011/148651A1 |
An iron adsorption or absorption agent with an active ingredient that is a yeast treated with alcohol is used to address the need to provide an iron adsorption or absorption agent which can be used to remove iron content when producing b...
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WO/2011/145671A1 |
Disclosed is a novel means for improving the foam quality, especially the foam stability of a beer taste drink. Specifically, the extract content derived from barley is controlled to 0.1-2% by weight in a beer taste drink.
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WO/2011/145670A1 |
Provided is a novel means for improving the foam head qualities, in particular foam head stability, of a non-fermented, non-alcoholic beer taste drink. More specifically, the amount of a barley-derived extract component contained in the ...
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WO/2011/146873A1 |
A method for preparing a hop acid mixture having an enantiomeric excess of a (+)-tetrahydro-α-acid is disclosed. In the method, a racemate of a tetrahydro- a-acid is contacted with an amine to form a precipitate having an enantiomeric e...
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WO/2011/141112A1 |
The invention relates to a stripping method and to a device for removing undesired flavoring substances from wort, comprising the following steps: introducing the wort into a stripping container and producing a film that flows downward, ...
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WO/2011/143115A2 |
Exemplary embodiments of a brewing method and system are provided, where a mixture comprising water and milled malt are mixed to produce a primary mash, and wort is produced from the primary mash. A supernatant liquid is obtained compris...
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