Cereal grass beverage and methods of production thereof

Field of invention

The present invention relates to the field of beverages containing cereal grass or cereal grass products as well as to methods for producing the same. In particular the invention relates to methods of producing a fermented cereal based aqueous extract and cereal grass beverages comprising addition of cereal grass or cereal grass products during fermentation, thus deriving at a beverage with a unique flavor profile. Cereal grass beverages may aid in the prevention and/or treatment of several clinical conditions.

Background of invention

Beer is normally prepared by fermenting wort with yeast. The wort can be prepared by preparing an extract of malt and/or cereal kernels and optionally other adjuncts by mashing and optionally sparging. The wort may be heated or boiled before it is subjected to fermentation with the yeast. Hops can optionally be added to the boiling step, and/or later in the process during fermentation or filtration (dry hopping). Hops provide bitterness and flavour to balance out the sweetness of the wort. After boiling, the wort is generally cooled and transferred to a fermentation tank and yeast is added to initiate the fermentation. During the fermentation process, sugar is converted to alcohol and CO2 along with the development of flavour substances. A beer prepared from malt, water, yeast, and optionally hops, may provide a beer with a traditional flavor profile.

A well-known cereal grass is barley grass. Barley grass is the young grass of Hordeum vulgare and is harvested before the plant develops barley kernel. Barley is a cereal of the grass family and one of the most cultivated cereals in the world. The kernels are mainly used for production of beer and other distilled alcoholic beverages. Although it is a domesticated plant, barley can also thrive in the wild.

Cereal grasses such as barley grass or wheat grass are currently used as dietary or health supplements provided in dried powder form for use in nutritional shakes, smoothies or as a supplement to diets. CN103146515 describes a beer where cereal grass powder has been added to the finished beer. It does however not describe the use of cereal grass in the beer production process. Summary of invention

The present invention provides fermented cereal based aqueous extracts as well as cereal grass beverages, which have unique aromatic and organoleptic properties. The fermented cereal based aqueous extract and cereal grass beverage contain desirable aroma compounds, which may be naturally present in cereal grass or may be generated from precursor compounds present in cereal grass. The beverages of the invention are thus likely to have similar health benefits to that of cereal grass products. Preferably, the cereal grass beverage is a barley grass beverage, the cereal grass is barley grass, and the cereal grass product is a barley grass product.

Thus, the invention provides methods of producing a fermented cereal based aqueous extract or a beverage, comprising the steps of: i) providing kernels and/or malt of a cereal, ii) preparing a cereal based aqueous extract of said kernels and/or malt, iii) undertaking fermentation of said cereal based aqueous extract by incubating said cereal based aqueous extract with one or more microorganism(s), thereby obtaining a fermented cereal based aqueous extract iv) performing a solid removal step wherein said method comprises addition of cereal grass and/or a cereal grass product to the cereal based aqueous extract prior to or during the “solid removal” step.

The invention further provides a fermented cereal based aqueous extract and a cereal grass beverage according to the invention, comprising cereal grass aroma compounds. Preferably, the cereal grass beverage is a barley grass beverage.

Description of the drawings

Figure 1 : GC chromatogram of a commercial barley grass powder sample acquired by SPME- GCMS. The chromatogram depicts the key aroma compounds and precursor compounds present in a barley grass sample.

Figure 2: Descriptive sensory analysis of a barley grass beverage (BG Lager produced at 50hL scale) and a commercial reference beverage, produced by the method described herein in Example 3. The sensory profile result is presented as a spider plot of mean intensity scores for 11 key sensory descriptors and based on data generated by a selected number of experienced taste panelists. Figure 3: Descriptive sensory analysis of a barley grass beverage (BG Lager produced at 100L scale) and a reference beverage, produced by the method described herein in Example 6. The sensory profile result is presented as a spider plot of mean intensity scores for 11 key sensory descriptors and based on data generated by a selected number of experienced taste panelists.

Detailed description of the invention Definitions

As used herein, "a" can mean one or more, depending on the context in which it is used.

The abbreviation “ABV” means % alcohol by volume.

The term “cereal” as used herein refers to any grass cultivated for the edible components of its kernel (caryopsis), composed of the endosperm, germ, and bran. Non-limiting examples of useful cereal include barley, rye, sorghum, millet, wheat, rice, oat, adlay, Coix lachryma-jobi, Italian ryegrass, timothy grass ( Phleum pretense), buckwheat or maize as well as pseudo cereals such as quinoa and amarent.

The term ’’cereal grass” as used herein refers to a product comprising cereal leaves of a cereal plant, in particular young cereal leaves or sprouts. In general, cereal leaves constitutes the major part of “cereal grass”, such as at least 70%, for example at least 80%, however, cereal grass may also comprise other plant parts, most notably cereal stem. In general, “cereal grass” is completely devoid of any grains, flowers and/or roots. Preferably, said cereal grass is barley grass or wheat grass.

The term “cereal grass product” as used herein refers to any product made of cereal grass, such as cereal grass juice or extract, dried cereal grass juice or extract, cereal grass powder, dried cereal grass powder and cereal grass concentrates.

The term "kernels" is defined to comprise the cereal caryopsis, also denoted internal seed, the lemma and palea. In most barley varieties, the lemma and palea adhere to the caryopsis and are a part of the kernel following threshing. However, naked barley varieties also occur; these are also termed hull-less barley. In these, the caryopsis is free of the lemma and palea and threshes out free as in wheat. The terms "kernel" and "grains" are used interchangeably herein.

The term "malting" as used herein refers to a controlled germination of cereal kernels (in particular barley kernels) taking place under controlled environmental conditions. Generally malting involves steeping (soaking) and germination of the kernels. In some embodiments “malting” may further comprise a step of drying said germinated cereal kernels, e.g. by kiln drying.

The term "malt" as used herein refers to cereal kernels, which have been malted. The term “green malt” refers to germinated cereal kernels, which have not been subjected to a step of kiln drying. Green malt may therefore milled and used for preparation of a aqueous solution without subjecting the malt to a drying step. In some embodiments the green malt is milled green malt. The term "kiln dried malt" as used herein refers germinated cereal kernels, which have been dried by kiln drying. In some embodiments the kiln dried malt is milled kiln dried malt. In general, said cereal kernels have been germinated under controlled environmental conditions.

The term "barley" in reference to the process of making barley-based beverages, means barley kernels. In all other cases, unless otherwise specified, "barley" means the barley plant (Hordeum vulgare, L), including any breeding line or cultivar or variety, whereas part of a barley plant may be any part of a barley plant, for example any tissue or cells.

The term “barley grass product” as used herein refers to any product made of barley grass, such as barley grass juice or extract, dried barley grass juice or extract, barley grass powder, dried barley grass powder and barley grass concentrates.

"Mashing" is the incubation of barley kernels and/or malt and optionally additional adjuncts in water at defined temperature(s). The mashing allows the enzymes in the malt (such as oc- amylase, b -amylase, oc-glucosidase and/or limit dextrinase) to break down the starch in the grains to fermentable sugars. Mashing is generally done in steps, allowing the enzymes to work at the optimal temperature. Frequently the barley kernels have been milled prior to incubation with water. One or more exogenous enzyme(s) - typically hydrolytic enzymes - may be adding during mashing. The mash is separated into the clear liquid (wort) and the residual grain (spent grain), in general through a process termed lautering.

The term “sparging” as used herein refers to a process of extracting residual sugars and other compounds from spent kernels (spent grain) after mashing with hot water. Sparging is typically conducted in a lauter tun, a mash filter, or another apparatus to allow separation of the extracted water from spent kernels.

The term "adjunct" as used herein refers to carbon-rich raw material sources added during preparation of a malt and/or cereal based beverage. The adjunct may be an ungerminated cereal grain, which may be milled together with the germinated kernels prepared according to the invention. The adjunct may also be a syrup, sugar or another carbohydrate source.

By the term "wort" is meant a liquid extract of malt and/or cereal kernels prepared by mashing. Other adjuncts may be mixed with the malt/ and/or cereal kernels and mashed in order to arrive at the wort. Adjuncts may also be added to wort. Adjuncts may be any starch-containing material, such as other cereals than barley, malt or syrups.

The term “fermenting” as used herein refers to the incubation of a cereal based aqueous extract and optionally other adjuncts with a microorganism, such as yeast.

The term “end of fermentation” as used herein refers to a step wherein fermentation of the cereal based aqueous extract is stopped. This step may be performed by any suitable method. One example hereof is to remove, separate or harvest the majority of the microorganisms, such as yeast, from the fermented cereal based aqueous extract, after which the fermented cereal based aqueous extract contains a very low amount of microorganisms. Said step may also be referred to as “harvesting” or “cropping” the microorganisms. The microorganisms are frequently yeast, and thus the step may be referred to as “Yeast harvesting” or “yeast cropping”. Whereas “harvesting” or “cropping” microorganisms significantly reduces the amount of microorganisms, it is typically performed in a manner so that a very low amount of microorganisms is maintained in the fermented cereal based aqueous extract. Thus, “harvesting” or “cropping” microorganisms will in general reduce the amount of microorganisms in the fermented cereal based aqueous extract to less than 10%, preferably to less than 5%, such as to less than 1% of the amount of microorganisms in the fermented cereal based aqueous extract prior to “harvesting” or “cropping”. “Harvesting” or “cropping” may be performed by allowing microorganisms to settle at the bottom of the fermentation tank, whereafter the liquid can be easily separated from the microorganisms. Such a method is in particular useful if a bottom fermenting microorganism, e.g. lager yeast such as S. pasto anus is used for fermentation. In an alternative embodiment, fermentation can be ended by filtering the fermented cereal based aqueous extract. As described herein elsewhere, the methods of the invention also comprise a “solid removal” step, which may be a filtration step. In general, if the end of fermentation comprises a filtration step, this is performed using a much coarser filter that the filter used during the filtration step. The end of fermentation is often initiated with a cooling step, where the fermented cereal based aqueous extract is cooled (e.g. to a temperature in the range of 0 to 10°C, such as in the range of 3 to 7°C) to allow the microorganism to settle to the bottom of the fermentation vessel. The term “rest phase” as used herein refers to a period after end of fermentation, where the fermented cereal based aqueous extract is allowed to rest, for example to allow the level of diacetyl to be reduced to target levels. The fermented cereal based aqueous extract in the rest phase will still contain some microorganisms which were not removed at the end of fermentation. The rest phase may not be needed and in this case the fermented cereal based aqueous extract can proceed directly to a ’’solid removal” step (e.g. a filtration step) to remove remaining microorganisms.

The term “’’solid removal” step” as used in relation to the method of the present invention relates to a step, where at least the majority if not all solids are removed from the fermented cereal based aqueous extract. The ’’solid removal” step occurs after end of fermentation - typically either directly after end of fermentation or after a rest phase. The “end of fermentation” step frequently comprises separation of the majority of microorganisms from the fermented cereal based aqueous extract. The "solid removal" step aims to separate the majority if not all residual solids from said extract. As noted above, a rest phase may also occur between the end of fermentation and the "solid removal" step, but this is optional. The "solid removal" step thus serves to remove remaining microorganisms, but also any solids of the cereal grass or cereal grass product added during the method of producing the fermented cereal based aqueous extract. The "solid removal" step may e.g. be performed by filtration or centrifugation or a mixture thereof. It is preferred that the "solid removal" step is a filtration step. A non-limiting example of a useful filter is a kieselguhr filter. Generally different filters can be selected depending on how clear it is desired that the fermented cereal based aqueous extract should be. Some types of beer are preferably totally clear whereas it may be desired to leave some haziness in other types of beer. Following the "solid removal" step the fermented cereal based aqueous extract is processed into a beverage. Said processing may include additional filtration steps, but frequently, when the "solid removal" step is a filtration step it is the last filtration step of the method producing a beverage.

The term “beer” as used herein refers to a beverage prepared by fermentation of wort. Preferably, said fermentation is done by yeast.

"Organoleptic properties" means properties of beverages as detected by the human olfactory and taste senses. These may be analyzed, for example, by a trained, specialized taste panel.

A "specialist beer taste panel" within the meaning of the present application is a panel of specialists extensively trained in tasting and describing beer flavors. Although there areseveral analytical tools for evaluating flavor components, the relative significance of flavor-active components is difficult to assess analytically. However, such complex properties can be evaluated by trained taste specialists. Their continuous training includes the tasting and evaluation of standard beer samples, as well as flavour standards dosed into both water and beer matrices.

The term “treatment” as used herein includes any treatment resulting in beneficial or desirable effect on the symptoms or pathology of a clinical condition and may include even minimal reductions in one or more measurable markers of the condition being treated. Treatment can involve optionally either the reduction or amelioration of symptoms of the condition, or the delaying of the progression of the condition. "Treatment" may also refer to the complete eradication or cure of the condition, or associated symptoms thereof.

The wort obtained after mashing is generally referred to as "first wort", while the wort obtained after sparging is generally referred to as the "second wort". If not specified, the term wort may be first wort, second wort, or a combination of both.

The term “°Plato” as used herein refers to density as measured on the Plato scale. The Plato scale is an empirically derived hydrometer scale to measure density of beer or wort in terms of percentage of extract by weight. The scale expresses the density as the percentage of sugar by weight.

Cereal

The present invention relates to a method of producing a fermented cereal based aqueous extract. The extract may be any cereal based aqueous extract, however, preferably it is an extract of kernels and/or malt of a cereal.

Non-limiting examples of useful cereal include barley, rye, sorghum, millet, wheat, rice, oat as well as pseudo-cereals such as quinoa and amarent. Other non-limiting examples of useful cereal include adlay, Coix lachryma-jobi, Italian ryegrass, timothy grass ( Phleum pretense), buckwheat and maize. In a preferred embodiment the cereal is barley or wheat.

Accordingly, the invention may employ barley, both for preparation of a cereal based aqueous extract as well as for the preparation of barley grass. In the cereal based aqueous extract mainly the grains are used, whereas in the latter mainly sprouts and/or leaves are used. In both cases the barley may be any plant of the species Hordeum vulgare, including any breeding line or cultivar or variety. "Wild barley", Hordeum vulgare ssp. spontaneum, is considered the progenitor of today's cultivated forms of barley. Domesticated, but heterogeneous mixtures of barley are referred to as barley landraces. Today, most of the landraces have been displaced in advanced agricultures by pure line cultivars. Compared with landraces, modern barley cultivars have numerous improved properties.

Within the present invention, the term "barley" comprises any barley, such as barley landraces or modern barley cultivars, however, preferred barley plants for use with the present invention are modern barley cultivars or pure lines. The barley cultivar to be used with the present invention may, for example, be selected from the group consisting of Paustian, Sebastian, Quench, Celeste, Lux, Prestige, Saloon, Neruda, Harrington, Klages, Manley, Schooner,

Stirling, Clipper, Franklin, Alexis, Blenheim, Ariel, Lenka, Maresi, Steffi, Gimpel, Cheri, Krona, Camargue, Chariot, Derkado, Prisma, Union, Beka, Kym, Asahi 5, KOU A, Swan Hals, Kanto Nakate Gold, Hakata No. 2, Kirin - choku No. 1 , Kanto late Variety Gold, Fuji Nijo, New Golden, Satukio Nijo, Seijo No. 17, Akagi Nijo, Azuma Golden, Amagi Nijpo, Nishino Gold, Misato golden, Haruna Nijo, Scarlett, Rosalina and Jersey preferably from the group consisting of Haruna Nijo, Sebastian, Quench, Celeste, Lux, Prestige, Saloon, Neruda and Power, preferably from the group consisting of Paustian, Harrington, Klages, Manley, Schooner, Stirling, Clipper, Franklin, Alexis, Blenheim, Ariel, Lenka, Maresi, Steffi, Gimpel, Cheri, Krona, Camargue, Chariot, Derkado, Prisma, Union, Beka, Kym, Asahi 5, KOU A, Swan Hals, Kanto Nakate Gold, Hakata No. 2, Kirin - choku No. 1 , Kanto late Variety Gold, Fuji Nijo, New Golden, Satukio Nijo, Seijo No. 17, Akagi Nijo, Azuma Golden, Amagi Nijpo, Nishino Gold, Misato golden, Haruna Nijo, Scarlett and Jersey preferably from the group consisting of Paustian, Haruna Nijo, Sebastian, Tangent, Lux, Prestige, Saloon, Neruda, Power, Quench, NFC Tipple, Barke, Class, Vintage, Applaus, Bowie, Broadway, Champ, Chanson, Charles, Chimbon, Cosmopolitan, Crossway, Dragoon, Ellinor, Embrace, Etoile, Evergreen, Flair, Highway, KWS Beckie, KWS Cantton, KWS Coralie, KWS Fantex, KWS Irina, KWS Josie, KWS Kellie, LG Diablo, LG Figaro, LG Nabuco, LG Tomahawk, Laureate, Laurikka, Lauxana, Luther, Odyssey, Ovation, Prospect, RGT Elysium, RGT Observer, RGT Planet, Rotator, Sarbi, Scholar, Subway and Golden Promise.

Non-limiting examples of barley varieties from which barley grass or barley grass product may be prepared are: KWS Irina, Paustian, Rgt Planet, KWS Cantton, Prospect, Laureate, CB Comfort, Old Carlsberg, Black variety, or admixtures thereof.

Cereal based aqueous extract and methods of production thereof

The invention provides a fermented cereal based aqueous extract as well as methods of preparing the same, wherein cereal grass and/or a cereal grass product is added during the preparation of the fermented cereal aqueous extract. A cereal based aqueous extract, which has been fermented is herein referred to as “fermented cereal based aqueous extract”. A fermented cereal based aqueous extract is also referred to as “young beer” in the art.

The fermented cereal based aqueous extract may be prepared by a method comprising the steps of: i) providing kernels and/or malt of a cereal, ii) preparing a cereal based aqueous extract of said kernels and/or malt, such as a wort, iii) undertaking fermentation of said cereal based aqueous extract by incubating said cereal based aqueous extract with one or more microorganism(s), thereby obtaining a fermented cereal based aqueous extract wherein said method comprises addition of cereal grass and/or a cereal grass product to the cereal based aqueous extract any time during the process. Specifically, the cereal grass may be added prior to or during fermentation or prior to or during the rest phase or prior to the ’’solid removal” step of the fermented cereal based aqueous extract following the fermentation or rest phase.

The cereal based aqueous extract used in the method of the invention, may be any cereal based aqueous extract, preferably it is an extract of kernels and/or malt of a cereal and optionally additional adjuncts. Said cereal is described herein above.

The aqueous extract may for example be prepared by preparing an extract of kernels and/or malt of a cereal by mashing and optionally sparging as described herein in this section below.

This aforementioned sequence of malting events is important for the synthesis of numerous enzymes that cause kernel modification, processes that principally depolymerize cell walls of the dead endosperm to mobilize the kernel nutrients and activate other depolymerases. In the subsequent drying process, flavor and color are generated due to chemical browning reactions.

In the malt production, steeping may be performed by any conventional method known to the skilled person. One non-limiting example involves steeping at a temperature in the range of 10 to 25°C with alternating dry and wet conditions. Germination may be performed by any conventional method known to the skilled person. One non-limiting example involves germination at a temperature in the range of 10 to 25°C, optionally with changing temperature in the range of 1 to 4 h. Alternative germination processes are for example described in WO2018001882. The kiln drying may be performed at conventional temperatures, such as at least 75°C, for example in the range of 80 to 90°C, such as in the range of 80 to 85°C. Thus, the malt may, for example be produced by any of the methods described by Briggs et al. (1981) and by Hough et al. (1982). However, any other suitable method for producing malt may also be used with the present invention, such as methods for production of specialty malts, including, but not limited to, methods of roasting the malt.

Malt may be further processed, for example by milling. Generally, milling is performed in a dry state, i.e. the malt is milled while dry. However if green malt is used milling will be done in the wet state.

The malt, e.g. the milled malt may be mashed to prepare an aqueous extract of said malt. The aqueous extract for preparing the fermented cereal based aqueous extract may be an aqueous extract of malt, e.g. an aqueous extract of malt prepared by mashing, also called a wort.

Thus, the method for preparing a fermented cereal based aqueous extract according to the invention may comprise a step of producing an aqueous extract by mashing malt, and optionally additional adjuncts. Alternatively, the aqueous extract may be produced by mashing cereal kernels and optionally malt and/or additional adjuncts. Said mashing step may also optionally comprise sparging, and accordingly said mashing step may be a mashing step including a sparging step or a mashing step excluding a sparging step.

In general, the production of the aqueous extract is initiated by the milling of malt. If additional adjuncts are added, these may also be milled depending on their nature. If the adjunct is a cereal, it may for example be milled, whereas syrups, sugars and the like will generally not be milled. Milling will facilitate water access to kernel particles in the mashing phase. During mashing enzymatic depolymerization of substrates initiated during malting may be continued.

In general, the aqueous extract is prepared by combining and incubating milled malt and water, i.e. in a mashing process. During mashing, the malt/liquid composition may be supplemented with additional carbohydrate-rich adjunct compositions, for example sugar, syrups, milled barley, maize, or rice adjuncts. Unmalted cereal adjuncts usually contain little or no active enzymes, making it important to supplement with malt or exogenous enzymes to provide enzymes necessary for polysaccharide depolymerization etc.

During mashing, milled malt and/or milled barley - and optionally additional adjuncts are incubated with a liquid fraction, such as water. The incubation temperature is in general either kept constant (isothermal mashing), or gradually increased, for example increased in a sequential manner. In either case, soluble substances in the malt/barley/adjuncts are liberated into said liquid fraction. A subsequent filtration confers separation of wort and residual solid particles, the latter also denoted "spent kernel". The aqueous extract thus obtained may also be denoted "first wort". Additional liquid, such as water may be added to the spent kernels during a process also denoted sparging. After sparging and filtration, a "second wort" may be obtained. Further worts may be prepared by repeating the procedure. Thus, the aqueous extract may be wort, e.g. a first wort, a second wort, a further wort or a combination thereof. Non-limiting examples of suitable procedures for preparation of wort is described by Briggs et al. (supra) and Hough et al. (supra).

As mentioned above, the cereal aqueous extract may also be prepared by mashing unmalted kernels, such as unmalted barley kernels. Unmalted barley kernels lack or contain only a limited amount of enzymes beneficial for wort production, such as enzymes capable of degrading cell walls or enzymes capable of depolymerising starch into sugars. Thus, in embodiments of the invention where unmalted barley is used for mashing, it is preferred that one or more suitable, external brewing enzymes are added to the mash. Suitable enzymes may be lipases, starch degrading enzymes (e.g. amylases), glucanases [preferably (1-4)- and/or (1 -3,1 -4)-b- glucanase], and/or xylanases (such as arabinoxylanase), and/or proteases, or enzyme mixtures comprising one or more of the aforementioned enzymes, e.g. Cereflo, Ultraflo, or Ondea Pro (Novozymes).

The cereal based aqueous extract may also be prepared by using a mixture of malted and unmalted kernels, such as malted and unmalted barley kernels, in which case one or more suitable enzymes may be added during preparation. More specifically, kernels can be used together with malt in any combination for mashing - with or without external brewing enzymes - such as, but not limited to, the proportions of kernekmalt = approximately 100:0, or approximately 75:25, or approximately 80:20, or approximately 50:50, or approximately 25 : 75.

First, second and further worts may be combined, and thereafter subjected to boiling. The aqueous extract may be boiled for any suitable amount of time, e.g. in the range of 60 min to 120 min.

The cereal based aqueous extract may be boiled with or without hops where after it may be referred to as boiled wort. Hops may be added anytime during the method of preparing a fermented cereal based aqueous extract. In general hops are added to provide bitterness to the sweet cereal based aqueous extract and/or fermented cereal based aqueous extract and/or optionally the final beverage. The derived hop bitterness can be measured in bittering units (IBU) as is widely accepted in the brewing industry.

Fermented cereal based beverages with a high hop bitterness in general have an IBU ranging from 35 to 90. Thus, a high amount of hops may be added during the process of producing a standard fermented cereal based aqueous extract to achieve a hop bitterness of more than 35 IBU, such as more than 50 IBU.

If hops is used in the preparation of the aqueous solution, it is preferred that a low amount of hops are added to the cereal based aqueous extract to achieve a hop bitterness within the range of 5 to 70 IBU, such as in the range of 5 to 50 IBU, for example in the range of 5 to 35 IBU, such as in the range of 10 to 30 IBU. One example hereof is, that the cereal based aqueous extract may be boiled with a low amount of hops to achieve a reduced hop bitterness of 5 to 35 IBU, such as 10 to 30 IBU. Examples hereof are described in Examples 2, 4, 5, 6 and 7 herein below.

It is preferred that amount of hops added to the fermented cereal based aqueous extract do not result in a hop bitterness which exceeds 70 IBU, such as does not exceed 50 IBU, for example does not exceed 35 IBU, such as does not exceed 30 IBU.

Apart from adding barley grass and/or barley grass product to the cereal based aqueous extract, further hopping during or after the fermentation of the cereal based aqueous extract is not excluded, as such, dry hopping of the fermented beverage with either herbs, botanicals, or hops may be considered a good option to further develop a significantly differentiated organoleptic profile in the beverage.

Dry hopping can be done any time during the fermentation. Often it is done immediately after the end of fermentation, e.g. after yeast harvesting or yeast cropping or before the "solid removal" step, e.g. before the filtration step. Dried cereal grass product may be contaminated with microorganisms, such as bacteria, since they often are not heat treated to preserve beneficial compounds in the cereal grass. When longer incubation with cereal grass, e.g. more than 24 hours, is contemplated it may be advantageous to add some hops together with the cereal grass product since hops has an anti-microbial effect and can prevent contamination of fermented cereal based aqueous extract. In other embodiments of the present invention, no hops or hops products are added during the method of preparing a fermented cereal based aqueous extract.

Cereal grass and cereal grass product

The present invention presents methods of producing a cereal grass beverage, said methods comprising use of cereal grass or a cereal grass product during said production. Said cereal grass may be grass of any cereal, for example the cereal may be any of the cereals described herein above in the section “Cereal”. Preferably said cereal grass is barley grass, but also wheat grass and rice grass are favored cereal grasses.

In a preferred embodiment, cereal grass comprises or consists of the above-ground parts of young cereal plants, e.g. cereal grass, may comprise or consist of cereal shoots. Cereal grass may preferably comprise or consist of young cereal leaves and stems. Thus, cereal grass may be obtained by harvesting young cereal plants or sprouts. Preferably, said cereal is barley, oat, wheat or rice. In particular barely grass is desired since barley already is an ingredient in most beers. Young cereal plants are typically cereal plants with a height in the range of 10 to 35 cm, such as in the range of 10 to 15 cm, such as 12 to 30 cm. Thus, cereal grass may be obtained by harvesting young cereal plants. Preferably said cereal plant is a barley plant.

The cereal grass may be used as is, e.g. directly after harvest, but frequently the cereal grass is dried prior to use. Optionally, cereal grass is washed, e.g. in water, prior to drying. Optionally, cereal grass is treated with a disinfectant. Cereal grass may be dried in any manner, e.g. by storage under conditions allowing evaporation of liquid/water evaporates from the barley grass. Any gas, e.g. air, which may flow or not, may be used for the drying process. Said storage may be at ambient temperature, but also higher temperatures may be employed. Other methods include the application of low pressure, e.g. vacuum during storage. The cereal grass may also be dried by freeze-drying. Drying is preferably performed until the cereal grass has a moisture content of at the most 15%, for example in the range of 1 to 20%, such as in the range of 5 to 12%. Preferably said cereal grass is barley grass.

The temperatures and methods chosen for drying should preferably be appropriate to prevent excess decomposition of the cereal grass. Preferably, the temperatures applied when drying the grass do not exceed 40°C, such as 30°C, such as 25°C.

Once dried the cereal grass may be finely divided into fine particles, for example into a powder or granules. The cereal grass may be finely divided into a powder by any useful means, e.g. by milling, cutting, crushing, shredding or the like. Such a product is termed dried cereal grass powder. As an alternative to drying the whole plant material to produce a dried cereal grass product, as described above, the freshly cut cereal grass may be processed into a cereal grass juice product.

A cereal grass juice may be any liquid that is naturally contained in cereal grass. Cereal grass juice may be obtained from cereal grass by mechanically squeezing or macerating cereal grass without the application solvents. The juice is separated from the chaff (solid plant material). The cereal grass juice can be concentrated. The term "cereal grass juice" also encompasses concentrated juice. The concentrated juice may in addition be dried into a fine powder called cereal grass juice powder.

A cereal grass extract may be prepared by incubation of cereal grass, e.g. cereal grass powder in an appropriate solvent, optionally solid parts may be removed or partly removed from the extract, e.g. by centrifugation or filtration. The solvent may e.g. be water. The incubation may be performed at ambient temperature, but also higher temperatures may be employed. Preferably said cereal grass is barley grass.

The cereal grass juice or the cereal grass extract may be concentrated by any useful means. In some embodiments, the cereal grass juice or the cereal grass extract may be concentrated until it is in a dry form.

Cereal grass may be sourced from different regions in the world which may result in compositional differences, it is preferred that the cereal grass or cereal grass product as described above, e.g. the barley grass, comprises at least 5, more preferably at least 10, for example all of the following cereal grass aroma compounds and aroma compound precursors also after drying:

• Hexanal

• Pinene

• Undecane

• 2-ethylbutanol

• 2-pentenal

• 1-penten-3-ol

• 4-methyl-2-hexanone

• Heptanal

• Methylhexanoate

• Limonene

• Dodecane

• 1-pentanol • 2-Hexenal

• 2-pentylfuran

• Ethyl hexanoate

• 4-heptanol

• Cis-3-hexen-1-ol

• Nonanal

• Methyl-5-heptane-2-one

• Tetradecane

• 2,4-Heptadienal

• 3,5-octadiene-2-one

• 3,4-dimethylcyclohexanol

• b-Ciclocitral

• Propylmalonic acid

• Safranal

• 2-methylhexanoic acid

• 4-oxoisophorone

• 5-octen-1-ol

• 5-ethyl-2(5H) furanone

• 2,4-dimethylcyclohexanol

• b-phenylethyl acetate

• Anethole

• 2-Phenylethanol

• b-ionone

Shibamoto et al 2007 J. Essent. Oil Res. 19 134.137, also describes volatile compounds analyzed in barley grass using GC/MS following a steam distillation at 55°C and extraction with dichloromethane. Extraction with dichloromethane is not useful during production of beverages for human consumption.

In some embodiments of the invention, a dried cereal grass, a cereal grass juice, a cereal grass extract, a concentrate of any of the aforementioned or a concentrate of any of the aforementioned in dry form is added to the cereal based aqueous extract during production of the cereal grass beverages. Preferably said cereal grass is barley grass.

In one aspect of the invention the cereal grass, such as a cereal grass product, is added during the beverage production process at any time prior to or during the ’’solid removal” step of the cereal aqueous solution following the fermentation or rest phase. As noted above, the "solid removal" step is preferably at filtration step, in which case the cereal grass may be added at any time prior to or during the filtration step. Preferably said cereal grass is barley grass. When using dried cereal grass or dried cereal grass powder in a beverage production the beverage will have a contact time with the plant material for a period of time. In particular, in the presence of alcohol this may lead to extraction of compounds which cannot be extracted from cereal grass juice powder, since the solid plant materials have been removed from this product. However, if dried cereal grass (e.g. in the form of a powder) is added directly into a finished beverage without a subsequent "solid removal" step, it is likely to produce a hazy liquid since the plant particles in the powder may not dissolve.

Thus, in a preferred embodiment, cereal grass powder is added at any time point prior to or during the "solid removal” step. More preferably, the cereal grass powder is added shortly before initiation of or during the ’’solid removal” step. As noted above, the "solid removal" step is preferably at filtration step, in which case the cereal grass powder may be added shortly before initiation of or during the filtration step

In one embodiment of the invention, the cereal grass product is a dried cereal grass, such as a dried cereal grass powder. Preferably said dried cereal grass powder is a dried barley grass powder.

Fermentation

The method of the invention comprises a step of fermenting a cereal based aqueous extract and optionally other adjuncts with one or more microorganisms, hereby obtaining a fermented cereal-based beverage.

Fermentation covers the process wherein one or more microorganisms are incubated in the cereal based aqueous extract optionally comprising other adjuncts.

The microorganism may be any microorganism, one non-limiting example hereof is a yeast. The yeast strain may be any yeast strain of the genus Saccharomyces. In a preferred embodiment, the yeast strain is a Saccharomyces cerevisiae or Saccharomyces pastorianus. In some embodiments, the yeast strain is a yeast strain useful for producing low-alcohol or alcohol-free beverages, e.g. a maltose negative yeast strain.

The cereal based aqueous extract may be wort e.g. prepared as described above. Additional adjuncts, such as sugar, may be added to the cereal based aqueous extract. The fermented cereal based aqueous extract may be prepared by adding one or more microorganism(s) thereby obtaining a fermented cereal based aqueous extract, e.g. by fermentation of wort with yeast, such as brewer’s yeast, e.g. Saccharomyces cerevisiae or Saccharomyces pastorianus. The aqueous extract may be fermented for any suitable time period, in general in the range of 1 to 30 days, such as 1 to 20 days, such as 2 to 15 days such as 3 to 10 days, such as 4 to 7 days. The fermentation is performed at any useful temperature e.g. at a temperature in the range of 7 to 30°C. One of the parameters for selecting the temperature is the preference of the yeast. Most lager yeasts, such as Saccharomyces pastorianus, ferment at temperatures between 10 to 18°C. The methods may also comprise addition of one or more enzymes, e.g. one or more enzymes may be added to the wort prior to or during fermentation. In particular, said enzyme may be a proline-specific endoprotease. A non-limiting example of a proline- specific endoprotease is “Brewer’s Clarex” available from DSM. In other embodiments, no exogenous enzymes are added during the methods.

In some embodiments, the fermentation is performed in a manner optimized for production of low alcohol beverages. For example, the fermentation may be a cold-contact fermentation, a stop fermentation and/or the fermentation is performed with inactivated yeast, whereby a non alcoholic or low-alcoholic beverage may be produced. One advantage of fermentation by cold contact or stop fermentation is that essentially no ethanol is produced during fermentation. Methods for cold contact fermentation are known in the art and have been described e.g., in US 6,689,401 and US 5,346,706.

The fermentation may also be performed using inactivated yeast, which produces little or no ethanol during fermentation. Said inactivated yeast may be yeast carrying one or more mutations resulting in reduced ability to produce ethanol. Said inactivated yeast may also be inactivated by heat treatment, e.g. by inactivation at a temperature of 40 °C or more, such as 50 °C or more, for example 60 °C or more. In particular, the yeast may be inactivated as described in US patent application US 2015/030749.

Fermentation may also be performed at higher temperatures, but wherein only a short fermentation of a few hours is performed followed by cooling to temperatures below 4 °C, such as below 3 °C, such as below 2 °C, such as below 1 °C, whereby low amounts or no ethanol is produced by the yeast. This method is also termed stop fermentation.

In some embodiments, fermentation may be performed in a manner optimized for production of low alcohol beverages.

In preferred embodiments, the fermentation is performed under conditions allowing for production of alcohol, e.g. by any manner useful for production of beer. Useful fermentation methods are for example described in Briggs et al. (1981) and by Flough et al. (1982).

During the several-day-long fermentation process, sugar is converted to alcohol and CO2 concomitantly with the development of flavor substances. The fermentation may be terminated at any desirable time, e.g. once no further drop in gravity (°P) is observed or the fermented cereal based aqueous extract has reached the desired % ABV. Fermentation is generally ended by separating the microorganism from the fermented cereal based aqueous extract, a process referred to as “End of fermentation” herein. End of fermentation frequently comprises a step of “yeast harvesting” or “cropping”. In order to harvest the yeast, the fermented cereal based aqueous extract can be chilled, e.g. the temperature can be reduced to between 3 and 7 °C which facilitates the settling of the yeast in the fermentation tank to aid the harvest. At least some of the harvested yeast is often used to reseed a new cereal based aqueous extract.

Following the harvest of the yeast the fermented cereal based aqueous extract is often allow a rest phase of 2 to 3 days, at a temperature between 14 and 25 °C, such as between 16 and 20 °C. The primary purpose of the resting phase is to allow for example the level of diacetyl to reach a predetermined threshold. Following the harvest there will still be some yeast remaining in the fermented cereal based aqueous extract, which in combination with time and temperature leads to reduction of diacetyl. The lower limit for taste perception of diacetyl in beer is generally considered to be 50 ppb of diacetyl, in one embodiment the diacetyl is below 75 ppb, such as 60 ppb, such as 50 ppb before the rest phase is considered complete. The length of the rest phase will depend on the amount of diacetyl produced during the fermentation, the yeast strain used as well as the temperature at which the fermentation was conducted. Fermentation at higher temperature produces less diacetyl.

Following the fermentation and the rest phase the fermented cereal based aqueous extract can be subjected to a ’’solid removal” step, where the fermented cereal based aqueous extract is filtered or subjected to centrifugation to produce a clear product. In an embodiment of the invention the fermented cereal based aqueous extract is filtered at the end of the process to remove yeast remnants and cereal grass product from the fermented cereal-based beverage.

In summary the process of producing a cereal-based beverage comprise or consist of the following steps: a) fermenting a cereal based aqueous extract; b) harvesting the microorganism, such as yeast; c) optionally conducting a rest phase; d) a "solid removal" step (preferably a filtration step) wherein the fermented cereal based aqueous extract is filtered or subjected to centrifugation.

Once the product has been subjected to the ’’solid removal” step, it is preferably carbonated, adjusted to the desired %ABV, pasteurized and packaged (e.g. bottled or canned). In one embodiment of the invention no further flavourings are added to the beverage after the ’’solid removal” step. Addition of Cereal Grass or Cereal Grass product

The methods of the invention comprise addition of cereal grass and/or a cereal grass product to an aqueous extract of cereal kernels and/or malt. The cereal grass and/or cereal grass product may be added to said extract at any time prior to or during the ’’solid removal” step. For example, the cereal grass and/or cereal grass product may be added prior to or during fermentation up until the ’’solid removal” step or even during the ’’solid removal” step. Specifically, the cereal grass and/or a cereal grass product may be added up until the ’’solid removal” step or even during the ’’solid removal” step, where the fermented cereal based aqueous extract is filtered or subjected to centrifugation, which removes the remaining yeast cells prior to the final preparation of the beverage. Preferably said cereal grass is barley grass.

Cereal grass and cereal grass products contain numerous volatile compounds that can contribute to the beer flavor if utilized appropriately. Examples of compounds found in cereal grass range from simple alkanes to aldehydes, ketones, furans, esters and organic acids.

Cereal grass aroma compounds in the fermented cereal-based beverage described herein may for example be aromas compounds directly present in cereal grass or aroma compounds derived from aroma compound precursors present in cereal grass. Some of the aroma compounds are solely derived from the addition of cereal grass and other aroma compounds can both be yeast derived and originate from cereal grass precursor compounds.

The cereal grass aroma compounds and/or cereal grass aroma compound precursors present in cereal grass or cereal grass products can contribute to the fermented cereal aqueous extract in many ways including the following three ways:

1 . By direct introduction of flavor compounds that improve the flavor of the fermented cereal aqueous extract. For example: the direct transfer of compounds such as b-ionone which contribute ‘green’ and ‘floral’ notes to the beer.

2. By providing several precursor compounds for chemical reactions. Cereal grass or cereal grass products may serve as a good source of long chain alkanes and alkenes which serve as precursor compounds in the formation of flavour contributing ester compounds when reacted with e.g. ethanol produced during the fermentation.

A non-limiting example of this, is the reaction of hexanal present in cereal grass leading to the formation of the key ester compound ethyl hexanoate as shown below: a) Flexanal (+ oxygen) Flexanoic acid b) Flexanoic acid + Ethyl hexanoate

Where (a) is an oxidation reaction and (b) an esterification reaction. 3. By providing one or more favorable aroma compounds which has been bio-transformed by one or more microorganisms, such as yeast. Bio-transformed compounds may be prepared by enzymatic conversion of precursor compounds. Bio-transformed compounds are compounds that are not present in cereal grass or cereal grass product and nor is produced by the yeast itself, but which are genuine products of yeast biochemical activity. King and Dickinson (FEMS Yeast Research, 2003 , Volume 3, p 53-62, https://doi.org/10-1111/j.1567- 1364.2003.tb00138.x) describe yeast bio-transformation processes for hops compounds.

The cereal grass and/or cereal grass product may be added any time during the production of the fermented cereal-based product from preparation of the cereal based aqueous extract until or during the ’’solid removal” step following the fermentation or rest phase of the fermented cereal based aqueous extract for any suitable time period, i.e. the time period in which the cereal grass and/or cereal grass product is in contact with the cereal based aqueous extract or fermented cereal based aqueous extract may be for any suitable time period. In one embodiment, cereal grass and/or cereal grass product is maintained in contact with the cereal based aqueous extract or fermented cereal based aqueous extract for at least 30 min, such as for at least 2 hours such as for at least 4 hours, such as for at least 1 day, such as for at least 2 days, such as for at least 3 days, such as in the range of 30 min to 30 days, such as 1 to 15 days, such as 2 to 10 days. It is preferred that the contact with the cereal based aqueous extract is in the range 30 min to 4 days, such as in the range of 2 hours to 3 days, such as in the range of 2 to 3 days. Preferably said cereal grass is barley grass and/or said cereal grass product is a barley grass product, in particular a dried barley grass or barley grass powder.

The cereal grass and/or cereal grass product can for example be added at any time during the preparation of an aqueous extract of said kernels and/or malt. Thus, in some embodiments of the invention the cereal grass or cereal grass product may be added during mashing of the kernels and/or malt of a cereal. In yet another embodiment, the cereal grass or cereal grass product may be added when the cereal based aqueous extract is boiled. Thus, the cereal based aqueous extract may be boiled with or without hops and with or without the cereal grass or cereal grass product where after it may be referred to as boiled wort. Preferably said cereal grass is barley grass and/or said cereal grass product is a barley grass product.

Thus, in one embodiment, the cereal grass and/or a cereal grass product is added to the cereal based aqueous extract before the cereal based aqueous extract is incubated with one or more microorganisms, for example before the yeast is added to the wort or at the same time as the yeast is added to the wort. In some embodiments, it is preferred that the cereal grass and/or cereal grass product is added already 1 to 3 days after the initiation of fermentation. The advantage of this is that the contact time of the cereal grass with the yeast and the alcohol produced by the yeast is longer, which may lead to more favorable aroma compounds and/or precursors to favorable aroma compounds being present in the fermented cereal based aqueous extract. The cereal grass and/or a cereal grass product may also be added any time during the fermentation phase, if this is desired.

The addition of cereal grass product which still contain plant material, such as dried cereal grass may pose a challenge in cases where the microorganism is harvested at the end of fermentation and is to be reused in a new fermentation, since the cereal grass will be harvested together with the yeast and thereby prevents its reusage. If a cereal juice product is used this will most likely not pose any challenges.

In one embodiment, the cereal grass and/or cereal grass product is added to the cereal based aqueous extract 7 days before fermentation is ended, such as 1 to 6 days before fermentation is ended, such as 2 to 3 days before fermentation is ended.

In another embodiment of the invention, said cereal grass and/or a cereal grass product is added to the fermented cereal based aqueous extract at the end of fermentation. In particular after the separation of the microorganisms, such as the yeast. The cereal grass and/or a cereal grass product may be added at any time during the rest phase following the end of fermentation. In one embodiment the cereal grass and/or a cereal grass product is added just after the “end of fermentation” (such as after cropping of the yeast), to allow the contact with the fermented cereal based aqueous extract to be in the range of 2 to 4 days such as 2 days or 3 days. During the rest phase there will be contact both with microorganisms and alcohol produced during the fermentation. In another embodiment the cereal grass and/or a cereal grass product is added towards the end of the rest phase or in connection with the ’’solid removal” step, e.g. in connection with a filtration step. In this case the contact time will be in the range of 30 min to 12h, such as in the range of 30 min to 8h, for example in the range of 30 min to 4h, such as 30 min to 2 h. Preferably said cereal grass is barley grass and/or said cereal grass product is a barley grass product.

In one embodiment, the cereal grass and/or cereal grass product is added to the cereal based aqueous extract when the fermentation is initiated or at least 2 days after fermentation is initiated, such as 2 to 15 days after fermentation is initiated, such as 3 to 12, such as 6 to 10 days after fermentation is initiated. Preferably said cereal grass is barley grass and/or said cereal grass product is a barley grass product.

In one embodiment, the cereal grass and/or cereal grass product is maintained in contact with the fermented cereal based aqueous extract during the rest phase for more than 1 day, such as for more than 2 days, such as for more than 3 days, for example for in the range of 1 to 3 days, such as for in the range of 2 to 3 days. It is preferred, that the cereal grass and/or cereal grass product is maintained in contact with the fermented cereal based aqueous extract for approx. 2 or 3 days. Preferably said cereal grass is barley grass and/or said cereal grass product is a barley grass product.

In one embodiment of the present invention, cereal grass and/or cereal grass product is added to the fermented cereal based aqueous extract during the ’’solid removal” step directly following the fermentation or the rest phase. This may in particular be the case, when solids are removed by filtration. The cereal grass and/or cereal grass product may thus be added during or just before the filtration step. For example, the cereal grass and/or cereal grass product may be added at the most 10 h, such as at the most 6 h, for example at the most 4 h, such as at the most 2 h prior to the ’’solid removal” step, e.g. before the filtration step. In this process the contact time between the cereal grass and/or cereal grass product and the fermented cereal based aqueous extract may be regulated by the time of the filtration step. Accordingly, it may for example be in the range of 30 min. to 12h, such as in the range of 30 min. to 8h, for example in the range of 30 min to 4 hours, such as 30 min to 2 hours, such as 1 hour or 2 h depending on the filtration speed. One advantage of adding the cereal grass just before the filtration step is that one production stream can result in two types of beverage, one which is produced without the cereal grass, and one where the cereal grass is added. For example if it is intended to produce a batch of cereal grass beverage based for example on a known beer base, such as a lager beer, then the first 300 hl_ may be filtered first and to the remaining 200 hl_ cereal grass is added during the filtration, in this way a 500 hl_ fermentation produces a classic lager beer and a barley grass version of the same.

In a preferred embodiment the cereal grass and/or or cereal grass product is a dried cereal grass product, such as a dried barley grass.

In some embodiments, it is preferred that cereal grass and/or or barley grass product is added at any time during the fermentation process where the yeast cell count number may be low, medium or high. Preferably said cereal grass is barley grass and/or said cereal grass product is a barley grass product.

In one embodiment of the present invention, the cereal grass and/or cereal grass product is added, when the fermented cereal based aqueous extract contain at least 2% (v/v), ABV, such as at least 3% (v/v)ABV, such as at least 4% (v/v)ABV, such as at least 5% (v/v) ABV, such as at least 6% (v/v) ABV, or such as at least 7% (v/v) ABV. In a preferred embodiment the ABV is between 4 and 8% (v/v), such as between 5 and 7% (v/v). As noted above, the cereal grass and/or cereal grass product may be added at any time prior to, during fermentation, during the rest phase or during the ’’solid removal” step. In one embodiment of the present invention, wherein the one or more microorganisms is a yeast, addition of cereal grass and/or a cereal grass product prior to fermentation, during the early growth phase (such as 1 to 3 days after initiation of the fermentation) may be less preferable. This might be less preferable because the addition of cereal grass and/or cereal grass product at this time point might under certain conditions stress the yeast, and could potentially result in reduced efficiency in the fermentation or in some cases even in incomplete fermentation and the generation of off-flavor compounds.

The load of the cereal grass and/or cereal grass product which is added prior to fermentation, during fermentation, in the rest phase prior to the ’’solid removal” step or during the ’’solid removal” step of the cereal based aqueous extract or fermented cereal based aqueous extract, may affect the flavor potential and aromatic profile of the final fermented cereal based aqueous extract. Different concentration of the cereal grass and / or cereal grass product allows for adjustment of the aromatic profile. For the present invention any dose of cereal grass and / or cereal grass product may be used, however a preferred dose of cereal grass is in the range of 0.1 to 10 g/L, such as 0.5 to 4 g/L, such as 1 to 2 g/L aqueous extract. Preferably said cereal grass is barley grass and/or said cereal grass product is a barley grass product.

In some embodiments of the invention, a high load of cereal grass and/or cereal grass product is used in order to produce a fermented cereal based aqueous extract comprising a high concentration of cereal grass derived compounds - also denoted “high concentration extract”. Said high concentration extract may be processed into a beverage, or it may be mixed with another liquid, e.g. water or another fermented cereal based aqueous extract prepared in the absence of cereal grass.

In one embodiment, the cereal grass and/or cereal grass product is added during the fermentation process, when one or more microorganism(s) are present. Without being bound to any theory it is believed that yeast may process the cereal grass, and/or cereal grass products, or cereal grass derived compounds into favorable aroma compounds. Accordingly, it may be advantageous that cereal grass and/or cereal grass product is added to the cereal based aqueous extract while one or more microorganisms are present if an intense flavour profile is desired. Thus, cereal grass or cereal grass product may be added prior to any microorganism removal steps, such as prior to “end of fermentation”, although smaller amounts of yeast may still be present after end of fermentation. In particular, it is preferred that the cereal grass or the cereal grass product is added before the ’’solid removal” step following the fermentation or rest phase separating the reminder of the yeast from fermented cereal based aqueous extract. Preferably said cereal grass is barley grass and/or said cereal grass product is a barley grass product.

Cereal grass and/or cereal grass product can be added to the cereal based aqueous extract prior to or during fermentation in any useful way. In one embodiment, cereal grass is added to the cereal based aqueous extract as it is. In another embodiment, cereal grass is added to the cereal based aqueous extract in the form of a cereal grass product or slurry or a homogenized slurry. Cereal grass and/or cereal grass product may be added directly in powder form, or in any other suitable form. One non-limiting example hereof is that cereal grass is added to the cereal based aqueous extract as follows: cereal grass powder is first suspended in a small volume of a cereal based aqueous extract, such as wort, and/or fermented cereal based aqueous extract, such as beer or in water, which is hereafter added to the remainder of the cereal based aqueous extract prior to or during fermentation. The addition may be made by pouring or pumping, or any other suitable means, the suspended cereal grass powder into the cereal based aqueous extract or fermented cereal based aqueous extract. Preferably said cereal grass is barley grass and/or said cereal grass product is a barley grass product.

In one embodiment the cereal grass or cereal grass product is added to the fermented cereal based aqueous extract using the method for producing an aroma extract, the aroma extraction unit and/or the system for producing a beer product described in international patent application WO 2020/016412, wherein the cereal grass or cereal grass product is added instead of or together with the hops as described in WO 2020/016412.

Cereal grass beverages and methods of production thereof

The present invention also provides a cereal grass beverage and a method for preparing such beverage, wherein cereal grass and/or a cereal grass product is added during the preparation of the fermented cereal based aqueous extract. Preferably said cereal grass is barley grass and/or said cereal grass product is a barley grass product.

The cereal grass beverage may for example be prepared by the method described above further comprising a step of processing the fermented cereal based aqueous extract into a beverage.

The cereal grass beverage may be any fermented malt based or cereal based beverage. In preferred embodiments the cereal grass beverage is beer. Said beer may be any kind of beer, for example lager type beer. Thus, the barley grass beer of the present invention may for example be based on beers selected from the group consisting of Carling, Pilsner Urquell, Harp lager, Birra Moreti, Peroni, Becks, Amstel, Corona, Stella Artois, Mythos, Corona, San Miguel, Budweiser, Cobra, Heineken, Tyskie, Kozel, Tiger, Bitburger, Tuborg, Carlsberg, Holsten, Kronenbourg, Birell or Karhu. In some embodiments, the beverage is a low or alcohol-free beer.

Processing the fermented cereal based aqueous extract into a beverage may involve one or more steps. In one embodiment of the present invention, the fermented cereal based aqueous extract is diluted with a liquid, such as water. Water may e.g. be added in order to adjust the ethanol content to the desired %ABV. Additives may also be added after filtering, although in a preferred embodiment no cereal grass or cereal grass product is added after the filtering following the end of fermentation or after the rest phase. Furthermore, CO ₂ may be added. Finally, the beer may be pasteurized and/or filtered, before it is packaged (e.g. transferred to containers or kegs, bottled or canned). The beer may also be pasteurized by standard methods.

In some embodiments of the present invention, the steps of processing after the addition of the cereal grass or cereal grass product may comprise one or more of the following steps i) adding additional additives; ii) pasteurization; iii) micro filtration, iv) carbonation or v) packaging (such as bottling)

Fermented cereal based aqueous extract and cereal grass beverage

The present invention provides a fermented cereal based aqueous extract and methods of production hereof, as well as a cereal grass beverage and methods of production thereof. Preferably said cereal grass beverage is a barley grass beverage.

In some embodiments of the present invention, the cereal grass beverage can be a fermented cereal based aqueous extract. Thus, for the sake of simplicity the section described herein below describes a cereal grass beverage, however, this may in some embodiments of the invention also apply to a fermented cereal based aqueous extract.

The cereal grass beverage prepared by the methods described above provides a cereal grass beverage with unique aromatic and organoleptic properties. In one embodiment, the unique aromatic and organoleptic properties are due to the addition of cereal grass and/or a cereal grass product added during the preparation of the fermented cereal based aqueous extract. In another embodiment, the unique aromatic and organoleptic properties are due to the low amount of hops added during the preparation of the fermented cereal based aqueous extract. Preferably said cereal grass beverage is a barley grass beverage.

Aromatic compounds which can serve to provide unique tastes to the cereal grass beverage of the present invention may be compound which are already produced through the yeast metabolism, but which is increase at least 20% such as at least 40 % such as at least 50 % such as at least 75 % such as at least 100% in the cereal grass beverage compared to the same beverage produced without addition of cereal grass. Examples of such compounds are shown in table A.

Table A: Flavour compounds produced by yeast and increased by addition of cereal grass

In one embodiment, the cereal grass beverage comprises one or more, such as at least 2, such as at least 3 of the compounds in table A in an amount that is least 20% such as at least 40 % such as at least 50 % such as at least 75 % such as at least 100% above the amount in the same beverage produced without addition of cereal grass.Aromatic compounds which can serve to provide unique tastes to the cereal grass beverage of the present invention may be compounds which are obtained from addition of the cereal grass or hops, as described in the section “Addition of Cereal Grass or Cereal Grass product”. Such compounds may for example be selected from Table B.

Table B Flavour compounds increased by the addition of cereal grass

In one embodiment, the cereal grass beverage comprises one or more, such as at least 2, such as at least 5, for example at least 10 of the compounds in table B. In one embodiment, the cereal grass beverage comprises one or more, such as at least 2, such as at least 5, for example at least 10 of the following compound(s):

2,2,6-T rimethylcyclohexanone;

2-Phenylethanol;

2-Phenylethyl butanoate;

3,5-octadienone; alpha-Cadinol; alpha-Eudesmol; beta-Eudesmol; beta-lonone;

Dihydroactinidiolide;

Dodecanoic acid;

Ethyl benzoate;

Ethyl dodecanoate;

Ethyl hexadecanoate;

Ethyl hexanoate;

Ethyl propanoate;

Geraniol;

Geranyl acetate; Hexanoic acid;

Isoamyl alcohol;

Isobutyl acetate;

Methyl isobutyl ketone;

Pentanoic acid;

Propanoic acid:

In one embodiment, the cereal grass beverage comprises one or more, such as at least 2, such as at least 5, for example at least 10 of the following compound(s):

1-decanol;

Ethyl acetate;

Ethyl decanoate;

Ethyl dodecanoate;

Ethyl heptanoate;

Ethyl hexanoate; or Ethyl nonanoate Ethyl octanoate;

Ethyl palmitate;

Ethyl tetradecanoate;

Isoamyl acetate;

Isoamyl alcohol;

Isoamyl octanoate;

Phenylethyl acetate;

2-Phenylethanol; b-ionone; In another embodiment, the cereal grass beverage comprises one or more, such as at least 2, such as at least 5, for example at least 10 of the following compound(s):

1 -decanol Ethyl acetate Ethyl hexanoate Ethyl octanoate Ethyl palmitate Ethyl tetradecanoate Isoamyl acetate Isoamyl alcohol Isoamyl octanoate Phenylethyl acetate

2-Phenylethanol b-ionone

In another embodiment, the cereal grass beverage comprises one or more, such as at least 2, such as at least 5, for example at least 10 of the following compound(s):

Ethyl acetate Ethyl hexanoate Ethyl octanoate Ethyl palmitate Ethyl tetradecanoate Isoamyl acetate Isoamyl alcohol Isoamyl octanoate 2-Phenylethanol b-ionone In yet another embodiment, the cereal grass beverage comprises one or more, such as at least 2, such as at least 5, for example at least 7 of the following cereal grass aroma compound(s):

Ethyl palmitate Ethyl tetradecanoate Isoamyl acetate Isoamyl alcohol Isoamyl octanoate Phenylethyl acetate b-ionone

In yet another embodiment, the cereal grass beverage comprises one or more, such as at least 2, such as at least 3, for example at least 5 of the following cereal grass aroma compound(s):

Ethyl palmitate Isoamyl acetate Isoamyl alcohol Phenylethyl acetate b-ionone

In a preferred embodiment, the cereal grass beverage comprises increased levels of one or more, such as at least 2, such as at least 5, for example all the following compound(s):

Ethyl acetate Ethyl hexanoate Ethyl octanoate Ethyl palmitate Ethyl tetradecanoate Isoamyl acetate Isoamyl alcohol Isoamyl octanoate 2-Phenylethanol b-ionone compared to a reference beverage produced by the same method as the cereal grass beverage, but without addition of cereal grass and/or cereal grass product. In one embodiment the level is increased by at least 10%, such as by at least 20%, such as by at least 50%, such as by at least 75%, such as by at least 100%, such as by at least 150%, such as by at least 200%. Preferably said cereal grass beverage is a barley grass beverage. Preferably said cereal grass is barley grass and/or said cereal grass product is a barley grass product.

In another preferred embodiment, the cereal grass beverage comprises increased average levels of one or more, such as at least 2, such as at least 5, such as at least 7, for example all the following compound(s):

Ethyl palmitate Ethyl tetradecanoate Isoamyl acetate Isoamyl alcohol Isoamyl octanoate Phenylethyl acetate b-ionone compared to a reference beverage produced by the same method, but without addition of cereal grass and/or cereal grass product. In one embodiment the level is increased by at least 10%, such as by at least 20%, such as by at least 50%, such as by at least 75%, such as by at least 100%, such as by at least 150%, such as by at least 200%Preferably said cereal grass beverage is a barley grass beverage.

In another preferred embodiment, the cereal grass beverage comprises increased average levels of one or more, such as at least 2, such as at least 3, such as at least 4, for example all the following compound(s):

Ethyl palmitate Isoamyl acetate Isoamyl alcohol Phenylethyl acetate b-lonone compared to a reference beverage produced by the same method, but without addition of cereal grass and/or cereal grass product. In one embodiment the level is increased by at least 10%, such as by at least 20%, such as by at least 50%, such as by at least 75%, such as by at least 100%, such as by at least 150%, such as by at least 200%.

Thus, in one preferred aspect of the present invention, the cereal grass beverage produced by the method of the present invention may comprise phenylethyl acetate. In one embodiment, said beverage comprises at least 550 pg/L phenylethyl acetate, such as in the range of 550 to 2000 pg /L.

In another preferred aspect of the present invention, the beverage produced by the method of the present invention may comprise ethyl octanoate. In one embodiment, said beverage comprises at least 500 pg /L ethyl octanoate, such as in the range of 500 to 1500 pg /L ethyl octanoate.

In another preferred aspect of the present invention, the beverage produced by the method of the present invention may comprise isoamyl acetate. In one embodiment, said beverage comprises at least 1.5 mg/L isoamyl acetate, such as in the range of 1 .5 to 5.0 mg/L isoamyl acetate.

In another preferred aspect of the present invention, the beverage produced by the method of the present invention may comprise ethyl palmitate. In one embodiment, said beverage comprises at least 5.5 pg /L ethyl palmitate, such as in the range of 5.5 to 50 pg /L ethyl palmitate.

In another preferred aspect of the present invention, the beverage produced by the method of the present invention may comprise isoamyl alcohol. In one embodiment, said beverage comprises at least 30 mg/L isoamyl alcohol, such as in the range of 30 to 75 mg/L isoamyl alcohol.

In another preferred aspect of the present invention, the beverage produced by the method of the present invention may comprise Isoamyl octanoate. In one embodiment, said beverage comprises at least 20 pg /L Isoamyl octanoate, such as in the range of 20 to 75 pg / Isoamyl octanoate.

In another preferred aspect of the present invention, the beverage produced by the method of the present invention may comprise ethyl tetrad ecano ate. In one embodiment, said beverage comprises at least 2.6 pg /L ethyl tetradecanoate, such as at least 2.6 to 20.0 pg /L ethyl tetradecanoate.

In another preferred aspect of the present invention, the beverage produced by the method of the present invention may comprise ethyl hexanoate. In one embodiment, said beverage comprises at least 150 pg /L ethyl hexanoate, such as in the range of 150 to 220 pg /L ethyl hexanoate.

In another preferred aspect of the present invention, the beverage produced by the method of the present invention may comprise ethyl acetate. In one embodiment, said beverage comprises at least 20 mg /L ethyl acetate, such as in the range of 20 to 60 mg /L ethyl acetate.

In another preferred aspect of the present invention, the beverage produced by the method of the present invention may comprise b-ionone. In one embodiment, said beverage comprises at least 2 pg/L b-ionone, such as in the range of 2 to 500 pg/L b-ionone, such as in the range of 20 to 500 pg/L b-ionone.

Thus, in one preferred embodiment, the cereal grass beverage comprises one or more, such as at least 2, such as at least 5, for example all of the following compound(s): at least 550 pg /L, such as in the range of 550 to 2000 pg /L 2-phenylethyl acetate; at least 500 pg /L, such as in the range of 500 to 1500 pg /L ethyl octanoate; at least 1.5 mg/L, such as in the range of 1.5 to 5.0 mg/L isoamyl acetate; at least 5.5 pg /L, such as in the range of 5.5 to 50 pg /L ethyl palmitate; at least 30 mg/L, such as in the range of 30 to 75 mg/L isoamyl alcohol; at least 2.6 pg/L, such as in the range of 2.6 to 20.0 pg /L ethyl tetradecanoate; at least 150 pg /L ethyl hexanoate, such as in the range of 150 to 250 pg /L ethyl hexanoate; at least 20 mg /L ethyl acetate, such as in the range of 20 to 60 mg /L ethyl acetate and/or at least 2 pg/L, such as in the range of 2 to 500 pg/L b-ionone, such as in the range of 20 to 500 pg/L b-ionone.

Preferably said cereal grass beverage is a barley grass beverage.

In one preferred embodiment, the cereal grass beverage comprises one or more, such as at least 2, for example all of the following compound(s):

- at least 20 mg/L, such as in the range of 20 to 60 mg/L ethyl acetate; and/or

- at least 1.5 mg/L, such as in the range of 1.5 to 5.0 mg/L isoamyl acetate. In an even more preferred embodiment, the cereal grass beverage according to the present invention comprises increased levels of b-ionone, compared to a reference beverage produced by the same method, but without addition of cereal grass and/or cereal grass product. Thus, it is even more preferred that the cereal grass beverage comprises at least 2 pg/L b-ionone, such as in the range of 2 to 500 pg/L b-ionone. Preferably said cereal grass beverage is a barley grass beverage. Preferably said cereal grass is barley grass and/or said cereal grass product is a barley grass product.

In some preferred embodiments, the cereal grass beverage comprises increased average levels of one or more of the following compound(s) compared to a reference beverage prepared in the same manner but without addition of cereal grass or cereal grass product;

- a relative concentration of at least 105%, such as in the range of 105 to 300 %, such as in the range of 115 to 300 % of phenylethyl acetate compared to the concentration of phenylethyl acetate in the reference beverage set to 100%;

- a relative concentration of at least at least 130%, such as in the range of 130 to 300 %, such as in the range of 150 to 250 % of ethyl octanoate compared to the concentration of 2-Phenylethanol in the reference beverage set to 100%;

- a relative concentration of at least at least 115%, such as in the range of 115 to 300 %, such as in the range of 125 to 200 % of isoamyl acetate compared to the concentration of isoamyl acetate in the reference beverage set to 100%;

- a relative concentration of at least at least 105%, such as in the range of 105 to 600 %, such as in the range of 150 to 550 % of ethyl palmitate compared to the concentration of ethyl palmitate in the reference beverage set to 100%;

- a relative concentration of at least at least 105%, such as in the range of 105 to 300 %, such as in the range of 140 to 250 % of isoamyl alcohol compared to the concentration of isoamyl alcohol in the reference beverage set to 100%;

- a relative concentration of at least at least 105%, such as in the range of 105 to 200 %, such as in the range of 115 to 140 % of ethyl tetradecanoate compared to the concentration of ethyl tetradecanoate in the reference beverage set to 100%;

- a relative concentration of at least at least 105%, such as in the range of 110 to 200 %, such as in the range of 110 to 150 % of ethyl hexanoate compared to the concentration of ethyl hexanoate in the reference beverage set to 100%;

- a relative concentration of at least at least 150%, such as in the range of 150 to 400 %, such as in the range of 200 to 300 % of ethyl acetate compared to the concentration of ethyl acetate in the reference beverage set to 100%; and/ora relative concentration of at least at least 115%, such as in the range of 115 to 500 %, such as in the range of 120 to 300 % of b-ionone compared to the concentration of b-ionone in the reference beverage

Interestingly, the addition of cereal grass or a cereal grass product may reduce the need for addition of hops, since it may result in production of some of the same aroma compounds as those obtained from hops. Thus, as described above, the beverages of the invention may be produced with lower levels of hops compared to standard fermented cereal-based beverages. Thus, the beverages may have reduced hop bitterness, wherein the hop bitterness is within the range of 5 to 35 IBU, such as 10 to 30 IBU.

It is preferred that amount of hops added to the cereal based aqueous extract do not result in a cereal grass beverage with a hop bitterness which exceeds 35 IBU.

The cereal grass beverage may have an alcohol content of at least 1 % ABV, such as in the range of 1 to 20 % ABV, such as in the range of 3 to 8 % ABV, such as in the range of 5 to 7 % ABV.

The cereal grass beverage may have an alcohol content of at the most 0.5 % ABV, such as in the range of 0.5 to 0.00 % ABV, such as at the most 0.045 % ABV. When cereal grass is applied in the production of such low-alcoholic beverages it may be an advantage to it add it early in the fermentation, such as in the start of fermentation to allow longer contact time, since there is less alcohol present to solubilize the aroma compounds in the cereal grass.

Medical use

Cereal grass is known to have several health benefits (The Green Foods Bible 2007). For example, barley grass has been described to have the following effects: promoting sleep; antidiabetic effect; regulating blood pressure; enhancing immunity; protecting liver; anti acne/detoxifying and antidepressant effects; improving gastrointestinal function; anticancer, anti-inflammatory, antioxidant, hypolipidemic, and antigout effects; reducing hyperuricemia; preventing hypoxia, preventing cardiovascular diseases, fatigue, and constipation; alleviating atopic dermatitis and improving cognition (Zeng et al., 2018).

Accordingly, the fermented aqueous extracts as well as the cereal grass beverages prepared by the methods according to the invention may be for use in the prevention or treatment of a clinical condition associated with any of the aforementioned. In particular, the fermented aqueous extracts as well as the cereal grass beverages prepared by the methods according to the invention may be for use in the prevention or treatment of a clinical condition selected from the group consisting of dyssomnia, insomnia, diabetes, cardiovascular diseases, immune diseases, infections, liver disease, acne, clinical depression, gastrointestinal diseases, cancer, inflammatory diseases, oxidative disorders, metabolic syndrome, hypouricemia, hypoxia, fatigue, constipation, atopic dermatitis, heart disease, bone disease, cognitive disorders and obesity. Preferably said cereal grass beverage is a barley grass beverage.

The invention furthermore, provides a method of prevention or treatment of a clinical condition associated with any of the aforementioned effects, said method comprising administering an effective amount of the cereal grass beverage according to the invention to an individual in need thereof. In particular, a clinical condition selected from the group consisting of dyssomnia, insomnia, diabetes, cardiovascular diseases, immune diseases, infections, liver disease, acne, clinical depression, gastrointestinal diseases, cancer, inflammatory diseases, oxidative disorders, metabolic syndrome, hypouricemia, hypoxia, fatigue, constipation, atopic dermatitis, heart disease, bone disease, cognitive disorders and obesity. Preferably said cereal grass beverage is a barley grass beverage.

Items

The invention may furthermore be defined by the following items:

1. A method of producing a fermented cereal based aqueous extract, said method comprising the steps of: i) providing kernels and/or malt of a cereal, ii) preparing a cereal based aqueous extract of said kernels and/or malt, iii) undertaking fermentation of said cereal based aqueous extract by incubating said cereal based aqueous extract with one or more microorganism(s), thereby obtaining a fermented cereal based aqueous extract, iv) performing a solid removal step, wherein said method comprises addition of cereal grass and/or a cereal grass product to the cereal based aqueous prior to or during the ’’solid removal” step.

2. The method according to item 1 , wherein said cereal grass or cereal grass product is a dried cereal grass.

3. The method according to any one of the preceding items, wherein said cereal grass or cereal grass product is in the form of a dried cereal grass powder, slurry, granules or fine particles. 4. The method according to any one of the preceding items, wherein said cereal grass and/or cereal grass product is added to step iii) during fermentation of the cereal based aqueous extract.

5. The method according to any one of the preceding items, wherein said cereal grass and/or cereal grass product is added at the beginning of fermentation.

6. The method according to item 5, wherein said cereal grass and/or cereal grass product is added immediately at the start of fermentation such as together with the yeast, , such as within 1 day after fermentation is initiated, such as within 2 day after fermentation is initiated, such as within 3 day after fermentation is initiated.

7. The method according to any one of items 1 to 4, wherein said cereal grass and/or cereal grass product is added during or immediately after the end of fermentation. ^'

8. The method according to item 7, wherein the end of fermentation comprises a step harvesting microorganisms.

9. The method according to item 8, wherein said cereal grass and/or cereal grass product is added immediately after harvesting microorganisms.

10. The method according to any one of items 1 to 4 or 7 to 9, wherein said cereal grass and/or cereal grass product is added during the ’’solid removal” step.

11 . The method according to item 10, wherein the ’’solid removal” step remove remaining microorganisms.

12. The method according to any one of the preceding items, wherein the ’’solid removal” step consists of or comprises a filtration step.

13. The method according to item 12, wherein said cereal grass and/or cereal grass product is added during the filtration step.

14. The method according to any one of items 1 to 4 or 7 to 13, wherein said cereal grass and/or cereal grass product is added to the cereal based aqueous extract 6 to 16 days after fermentation is initiated. 15. The method according to any one of the preceding items, wherein said cereal grass and/or cereal grass product is added to the fermented cereal based aqueous extract after the end of fermentation and prior to of during the solid removal step.

16. The method according to any one of items 1 to 4 or 7 to 15, wherein the cereal grass and/or cereal grass product is added during the rest phase following the end of fermentation.

17. The method according to any one of the preceding items, wherein said cereal grass and/or cereal grass product is in contact with the cereal based aqueous extract for 30 min to 7 days, such as from 2 h to 5 days, such as from 1 to 5 days, such as 2 to 3 days.

18. The method according to any one of the preceding items, wherein cereal grass and/or cereal grass product is maintained in contact with the cereal based aqueous extract for approx. 2 to 3 days, after the end of fermentation.

19. The method according to any one of the preceding items, wherein said cereal grass and/or cereal grass product is added to the fermented cereal based aqueous extract no earlier than 10 h, such as 6 h, for example 4 h, such as 2 h, such as 30 min prior to the ’’solid removal” step.

20. The method according to any one of items 12 to 19, wherein said cereal grass and/or cereal grass product is added to the fermented cereal based aqueous extract no earlier than 10 h, such as 6 h, for example 4 h, such as 2 h, such as 30 min prior to initiation of the filtration step.

21 . The method according to any one of the preceding items, wherein no cereal grass and/or cereal grass product is added to the fermented cereal based aqueous extract after the "solid removal" step.

22. The method according to any one of the preceding items, wherein said cereal grass and/or cereal grass product is added when the cereal based aqueous extract contain at least 2%, ABV, such as at least 4% ABV, such as at least 5% ABV or such as at least 6% ABV.

23. The method according to any one of the preceding items, wherein the cereal grass and/or cereal grass product is added to the cereal based aqueous extract in a concentrate in the range of 0.1 to 10 g/L, such as 1 to 2 g/L. 24. The method according to any one of the preceding items, wherein said cereal grass is barley grass and/or wherein said cereal grass product is a barley grass product.

25. The method according to item 24, wherein the barley grass is a dried barley grass product or a slurry of a dried barley grass product.

26. The method according to any one of the preceding items, wherein said microorganism is a yeast.

27. The method according to item 26, wherein said yeast is Saccharomyces cerevisiae or Saccharomyces pasto anus.

28. A method according to any one of the preceding items, wherein said fermented cereal based aqueous extract is further processed into a fermented cereal grass beverage.

29. A method for producing a fermented cereal grass beverage, said method comprises the steps of: i) Preparing a fermented cereal based aqueous extract by the method according to any one of the preceding items; ii) Processing said extract into a cereal grass beverage.

30. The method according to any one of items 28 or 29, wherein said fermented cereal grass beverage is a fermented barley grass beverage.

31. A cereal grass beverage prepared by the method according to any one of the preceding items.

32. The cereal grass beverage according to item 31 , wherein said cereal grass beverage comprises one or more of the following compound(s):

Isoamyl acetate;

Isoamyl alcohol;

Isobutyl acetate;

Ethyl acetate;

Ethyl hexanoate;

Ethyl octanoate;

2-Phenylethanol;

Phenylethyl acetate; 1-Decanol;

2,2,6-Trimethylcyclohexanone ;

2-Phenylethanol;

2-Phenylethyl butanoate;

3,5-octadienone; alpha-Cadinol; alpha-Eudesmol ; beta-ionone; beta-Eudesmol;

Dihydroactinidiolide;

Dodecanoic acid;

Ethyl benzoate;

Ethyl dodecanoate;

Ethyl heptanoate;

Ethyl hexadecanoate;

Ethyl hexanoate;

Ethyl nonanoate;

Ethyl palmitate;

Ethyl propanoate;

Ethyl tetradecanoate;

Geraniol;

Geranyl acetate;

Hexanoic acid;

Isoamyl octanoate;

Methyl decanoate;

Methyl dodecanoate;

Methyl isobutyl ketone;

Methyl Octanoate;

Pentanoic acid; or Propanoic acid. The cereal grass beverage according to item 31 , wherein said cereal grass beverage comprises one or more of the following compound(s):

1-decanol;

Ethyl acetate;

Ethyl hexanoate;

Ethyl Octanoate;

Ethyl palmitate; Ethyl tetradecanoate;

Isoamyl acetate;

Isoamyl alcohol;

Isoamyl octanoate;

Phenylethyl acetate;

2-Phenylethanol; or b-ionone. The cereal grass beverage according to item 31 , wherein said cereal grass beverage comprises one or more of the following compound(s):

Ethyl acetate;

Ethyl hexanoate;

Ethyl Octanoate;

Ethyl palmitate;

Ethyl tetradecanoate;

Isoamyl acetate;

Isoamyl alcohol;

Isoamyl octanoate;

2-Phenylethanol; or b-ionone. The cereal grass beverage according to any one of items 31 to 34, wherein said beverage comprises increased levels of one or more of the following compound(s) compared to a beverages produced in the same manner, but without addition of barely grass or cereal grass product:

Ethyl palmitate;

Ethyl tetradecanoate Isoamyl acetate;

Isoamyl alcohol;

Isoamyl octanoate;

Phenylethyl acetate; or b-ionone. The cereal grass beverage according to any one of items 31 to 34, wherein said beverage comprises increased levels of one or more of the following compound(s) compared to a beverages produced in the same manner, but without addition of barley grass or cereal grass product:

Ethyl palmitate; Isoamyl acetate;

Isoamyl alcohol;

Phenylethyl acetate; or b-ionone. The cereal grass beverage according to items 31 to 35, wherein said cereal grass beverage comprises one or more of the following compound(s): at least 550 pg /L, such as in the range of 550 to 2000 pg /L 2-phenylethyl acetate; at least 500 pg /L, such as in the range of 500 to 1500 pg /L ethyl octanoate; at least 1.5 mg/L, such as in the range of 1.5 to 5.0 mg/L isoamyl acetate; at least 5.5 pg /L, such as in the range of 5.5 to 50 pg /L ethyl palmitate; at least 30 mg/L, such as in the range of 30 to 75 mg/L isoamyl alcohol; at least 20 pg /L Isoamyl octanoate, such as in the range of 20 to 75 pg / Isoamyl octanoate at least 2.6 pg/L, such as in the range of 2.6 to 20.0 pg /L ethyl tetradecanoate; at least 150 pg /L ethyl hexanoate, such as in the range of 150 to 250 pg /L ethyl hexanoate; at least 20 mg /L ethyl acetate, such as in the range of 20 to 60 mg /L ethyl acetate and/or at least 2 pg/L, such as in the range of 2 to 500 pg/L b-ionone, such as in the range of 20 to 500 pg/L b-ionone. A cereal grass beverage, wherein said cereal grass beverage comprises increased average levels of one or more of the following compound(s) compared to a beverages prepared in the same manner, but without addition of cereal grass or cereal grass product:

1-decanol;

Ethyl acetate;

Ethyl hexanoate;

Ethyl Octanoate;

Ethyl palmitate;

Ethyl tetradecanoate;

Isoamyl acetate;

Isoamyl alcohol;

Isoamyl octanoate;

Phenylethyl acetate;

2-Phenylethanol; or b-lonone. The cereal grass beverage according items 38, wherein said cereal grass beverage comprises increased levels of one or more of the following compound(s) compared to a beverages prepared in the same manner, but without addition of cereal grass or cereal grass product:

Ethyl acetate;

Ethyl hexanoate;

Ethyl Octanoate;

Ethyl palmitate;

Ethyl tetradecanoate;

Isoamyl acetate;

Isoamyl alcohol;

Isoamyl octanoate;

2-Phenylethanol; or b-lonone. The cereal grass beverage according item 38, wherein said cereal grass beverage comprises increased levels of one or more of the following compound(s) compared to a beverages prepared in the same manner, but without addition of cereal grass or cereal grass product:

Ethyl palmitate;

Ethyl tetradecanoate;

Isoamyl acetate;

Isoamyl alcohol;

Isoamyl octanoate;

Phenylethyl acetate; or b-lonone. The cereal grass beverage according to items 38 to 40, wherein the level of the compound(s) is increased by at least 10%, such as by at least 20%, such as by at least 50%, such as by at least 75%, such as by at least 100%, such as by at least 150%, such as by at least 200%. The cereal grass beverage according to any one of items 31 to 41 , wherein said cereal grass beverage comprises a relative concentration of at least 105%, such as in the range of 105 to 300 %, such as in the range of 115 to 300 % of phenylethyl acetate compared to the concentration of phenylethyl acetate in a reference beverage set to 100%, wherein the reference beverage is prepared in the same manner without addition of cereal grass or cereal grass product.

43. The cereal grass beverage according to any one of items 31 to 42, wherein said cereal grass beverage comprises a relative concentration of at least at least 130%, such as in the range of 130 to 300 %, such as in the range of 150 to 250 % of 2-phenylethanol compared to the concentration of 2-phenylethanol in a reference beverage set to 100%; wherein the reference beverage is prepared in the same manner without addition of cereal grass or cereal grass product.

44. The cereal grass beverage according to any one of items 31 to 43, wherein said cereal grass beverage comprises a relative concentration of at least at least 115%, such as in the range of 115 to 300 %, such as in the range of 125 to 200 % of isoamyl acetate compared to the concentration of isoamyl acetate in a reference beverage set to 100%; wherein the reference beverage is prepared in the same manner without addition of cereal grass or cereal grass product.

45. The cereal grass beverage according to any one of items 31 to 44, wherein said cereal grass beverage comprises a relative concentration of at least at least 105%, such as in the range of 105 to 600 %, such as in the range of 150 to 550 % of ethyl palmitate compared to the concentration of ethyl palmitate in a reference beverage set to 100%; wherein the reference beverage is prepared in the same manner without addition of cereal grass or cereal grass product.

46. The cereal grass beverage according to any one of items 31 to 45, wherein said cereal grass beverage comprises a relative concentration of at least at least 105%, such as in the range of 105 to 300 %, such as in the range of 140 to 250 % of isoamyl alcohol compared to the concentration of isoamyl alcohol in a reference beverage set to 100%; wherein the reference beverage is prepared in the same manner without addition of cereal grass or cereal grass product.

47. The cereal grass beverage according to any one of items 31 to 46, wherein said cereal grass beverage comprises a relative concentration of at least at least 105%, such as in the range of 105 to 200 %, such as in the range of 115 to 140 % of ethyl tetradecanoate compared to the concentration of ethyl tetradecanoate in a reference beverage set to 100%; wherein the reference beverage is prepared in the same manner without addition of cereal grass or cereal grass product. 48. The cereal grass beverage according to any one of items 31 to 47, wherein said cereal grass beverage comprises a relative concentration of at least at least 105%, such as in the range of 110 to 200 %, such as in the range of 110 to 150 % of ethyl hexanoate compared to the concentration of ethyl hexanoate in a reference beverage set to 100%; wherein the reference beverage is prepared in the same manner without addition of cereal grass or cereal grass product.

49. The cereal grass beverage according to any one of items 31 to 48, wherein said cereal grass beverage comprises a relative concentration of at least at least 150%, such as in the range of 150 to 400 %, such as in the range of 200 to 300 % of ethyl acetate compared to the concentration of ethyl acetate in a reference beverage set to 100%; and/or wherein the reference beverage is prepared in the same manner without addition of cereal grass or cereal grass product.

50. The cereal grass beverage according to any one of items 31 to 49, wherein said cereal grass beverage comprises a relative concentration of at least at least 115%, such as in the range of 115 to 500 %, such as in the range of 120 to 300 % of b-ionone compared to the concentration of b-ionone in a reference beverage set to 100% wherein the reference beverage is prepared in the same manner without addition of cereal grass or cereal grass product.

51. The cereal grass beverage according to any one of items 31 to 50, wherein said cereal grass beverage comprises increased average levels of one or more of the following compound(s) compared to a reference beverage prepared in the same manner but without addition of cereal grass or cereal grass product; a relative concentration of at least at least 105%, such as in the range of 105 to 300 %, such as in the range of 115 to 300 % of phenylethyl acetate compared to the concentration of phenylethyl acetate in the reference beverage set to 100%; a relative concentration of at least at least 115%, such as in the range of 115 to 300 %, such as in the range of 125 to 200 % of isoamyl acetate compared to the concentration of isoamyl acetate in the reference beverage set to 100%; a relative concentration of at least at least 105%, such as in the range of 105 to 600 %, such as in the range of 150 to 550 % of ethyl palmitate compared to the concentration of ethyl palmitate in the reference beverage set to 100%; a relative concentration of at least at least 105%, such as in the range of 105 to 300 %, such as in the range of 140 to 250 % of isoamyl alcohol compared to the concentration of isoamyl alcohol in the reference beverage set to 100%; a relative concentration of at least at least 105%, such as in the range of 105 to 200 %, such as in the range of 115 to 140 % of ethyl tetradecanoate compared to the concentration of ethyl tetradecanoate in the reference beverage set to 100%; a relative concentration of at least at least 115%, such as in the range of 115 to 500 %, such as in the range of 120 to 300 % of b-ionone compared to the concentration of b- ionone in the reference beverage set to 100%. The cereal grass beverage according to items 31 to 51 , wherein said beverage comprises at least 2pg/L b-lonone, such as in the range of 2 to 500 pg/L b-lonone, such as in the range of 20 to 500 pg/L b-ionone. The cereal grass beverage according to any one of items 31 to 52, wherein said cereal grass beverage comprises one or more of the following compound(s): at least 20 mg /L ethyl acetate, such as in the range of 20 to 60 mg /L ethyl acetate; and/or at least 1.5 mg/L, such as in the range of 1.5 to 5.0 mg/L of isoamyl acetate. The cereal grass beverage according to items 31 to 53, wherein said beverage has an alcohol content of at least 1% ABV, such as in the range of 1 to 20% ABV, such as in the range of 3 and 8 % ABV, such as in the range of 4 and 6 % ABV. The cereal grass beverage according to items 31 to 53, wherein said beverage has an alcohol content of at the most 1% ABV, such as at the most 0.5% ABV, such as at the most 0.045 % ABV. The cereal grass beverage according to items 31 to 55, wherein said beverage does not have a hop bitterness which exceeds 35 IBU. The cereal grass beverage according to any one of items 31 to 56 for use in a method of prevention and/or treatment of a clinical condition selected from the group consisting of dyssomnia, insomnia, diabetes, cardiovascular diseases, immune diseases, infections, liver disease, acne, clinical depression, gastrointestinal diseases, cancer, inflammatory diseases, oxidative disorders, metabolic syndrome, hypouricemia, hypoxia, fatigue, constipation, atopic dermatitis, heart disease, bone disease, cognitive disorders and obesity. The cereal grass beverage according to any one of items 31 to 57, wherein said cereal grass beverage is a barley grass beverage. 59. A method of treatment of clinical condition selected from the group consisting of dyssomnia, insomnia, diabetes, cardiovascular diseases, immune diseases, infections, liver disease, acne, clinical depression, gastrointestinal diseases, cancer, inflammatory diseases, oxidative disorders, metabolic syndrome, hypouricemia, hypoxia, fatigue, constipation, atopic dermatitis, heart disease, bone disease, cognitive disorders and obesity, said method comprising administering an effective amount of the beverage according to any one of items 31 to 58 to an individual in need thereof.

Examples

Materials and methods Preparation of barley grass

To produce barley grass powder, barley grass is grown to between 12-30 cm, harvested, dried and milled to a fine powder as follows. The cut barley grass is washed with water and dried by freeze drying for 48 h or until a moisture content ranging from 5 - 12 % dry weight is achieved. The dried barley grass is milled to a consistent particle size using a Retsch knife mill.

Preparation of wort

Several mashing profiles may be applied to produce a suitable wort prepared from malt, adjunct and water. One example of a mashing profile is as follows:

Mash-in: 52°C ± 5°C for 20 min.

^* Rest: 52°C ± 5°C for 10 min

Heating to. 65°C ± 5°C for 13 min Rest: 65°C ± 5°C for 45 min

Heating to: 72°C ± 5°C for 7 min

Rest: 72°C ± 5°C for 10 min

Heating to: 78°C ± 5°C for 6 min

Rest: 78°C ± 5°C for 5 min

: Rest also means maintaining the wort at the specified temperature

Following mashing, the wort was subsequently filtrated. The wort was then transferred to a kettle and boiled for an hour.

In some examples the boiled wort was hopped to achieve a bitterness level of 18 IBU and after cooling to ambient temperature, transferred into a fermentation tank for fermentation. Yeast

All fermentation used the same strain of Saccharomyces pastorianus

Example 1 Volatile compounds in commercial organic barley grass powder sourced from Claridges and in barley grass powder produced by Carlsberg.

Barley grass powder was added to a glass vial and analyzed by SPME-GCMS analysis (Figure 2), no prior extraction was performed before the analysis. The compounds identified in the dried barley grass sample and their corresponding retention times are listed in Table 1 below.

Table 1

Barley grass powder contains numerous volatile compounds that can contribute to beer flavour if utilized appropriately.

Some of the most abundant volatile compounds in barley grass (both the commercial and the Carlsberg) were: Hexanal, Myrcene, Limonene, Dodecane, 1-penten-3-ol 2-Hexenal, Methyl-5- heptane-2-one, 3,5-octadiene-2-one, b-ciclocitral, b-ionone and 3,4-dimethylcyclohexanol.

Example 2

Production of barley grass beverage - 100 L pilot scale

Ingredients

70% conventional pilsner malt

30% glucose

Hops

Organic barley grass powder (sourced from Claridges Organic in New Zealand)

Saccharomyces pastorianus

Production of barley grass beverage

The barley grass beverage was produced from a grist composition of 70 % pilsner malt and 30 % glucose adjunct. The malt was mashed using ‘step mashing’. The malt was mashed in at 58°C and held for a minute, then raised to 67°C and held for 40 min, the mash was further raised to 72°C and held for 20 min and lastly to 78°C and held for 5 min. The mash was lautered, sparged, and boiled together with the adjunct (glucose) at 100°C for 60 min.

Hops were added in the kettle to achieve a target bitterness level of 14 BU. The boiled wort was cooled to 16°C at which point a lager yeast was pitched at a rate of 12 million cells/ml and the wort fermented for 6 days. The yeast was harvested and the barley grass powder (from Claridges Organic in New Zealand) was added at a rate of 1.2 g/L for an additional 3 days. The resultant beer was filtered, adjusted to a final ABV of 4.6% (v/v), carbonated and bottled. A total of approx. 100L beer was produced. The resultant beer is also referred to as “BG Brew” or “barley grass beer” in this example. Specific compounds in the BG Brew as well as in a Tuborg lager beer and a non-alcoholic product called “Birell Green Barley” were quantified by SPME-GCMS analysis relative to an internal standard of 75pg/L 3-octanol. The relative amount of aroma compounds found in the analyzed beverages (average of triplicate analyses) are presented in Table 2.

Table 2 - Semi quantitative concentration of flavour compounds in Barley grass beer and two commercial beers (pg/L relative to internal standard)

From this it can be seen that the yeast derived flavour compounds ethyl hexanoate and isobutyl acetate were highly increased in the barley grass beer compared to a conventional lager beer (Tuborg). This could be due to an additional contribution resulting from processing of barley grass precursor compounds, e.g. hexanal to ethyl hexanoate.

Further desired flavor compounds which are significantly increased in the barley grass beer are 2-Phenylethanol, ethyl propanoate, b-ionone, dodecanoic acid, ethyl benzoate, hexanoic acid, geraniol, geranyl acetate, 2-phenylethyl butanoate, ethyl hexadecanoate, dihydroactinidiolide, ethyl dodecanoate, oc-eudesmol, b-eudesmol, oc-cadinol, propanoic acid, methyl isobutyl ketone, 2,2,6-trimethylcyclohexanone, pentanoic acid and 3,5-octadienone.

Example 3

Sensory results of barley grass beverage and a reference beverage A barley grass beer produced as described in Example 2 was subjected to sensory evaluation by a taste panel, evaluating key sensory descriptors in the BG Brew (barley grass 100L beverage) and barley grass reference (the same beer without addition of barley grass). The results are presented in Table 3 below, as well as in figure 2.

Table 3. Table scores for key sensory descriptors

The barley grass beverage and reference beverage

• While not statistically significant, the sensory result revealed that the BG lager was higher in overall flavour intensity compared to the reference beer

• Barley grass lager was perceived to be significantly more estery and fruity than the reference beer

• Barley grass lager was perceived to be significantly more hoppy than the reference beer

• Barley grass lager was perceived to be significantly sweeter than the reference beer

• Barley grass lager was perceived to be significantly less sour/acidic compared to the reference beer

• Barley grass lager was significantly more lingering in aftertaste than the reference beer Additional sensory descriptors used to characterise the beers by trained sensory panellists

BG lager

• Grassy

• Fruity

• Metallic

• Earthy

• B-vitamin like

• Straw- 1 ike

Reference lager beer

• Characterless

• Vinous • Under carbonated

Example 4

Adding barley grass at different time points during fermentation

Ingredients 70% malted barley 30% raw barley Hops

Organic barley grass powder (sourced from Claridges Organic in New Zealand)

Saccharomyces pastorianus

Production of barley grass beverage

50 L wort was prepared starting from 70% malted barley and 30% raw barley by mashing as described in the “Materials and Methods” herein above, and subsequent filtration. The wort was transferred to a kettle and boiled for an hour. The boiled wort was hopped to achieve a bitterness level of 18 IBU and after cooling to ambient temperature, transferred into a fermentation tank for fermentation.

The resultant wort was split into 3 brews as follows:

Reference beer - no addition of barley grass

B1 - Barley grass added at the start of fermentation together with the yeast (1.2 g/L)

B2 - Barley grass was added after the fermentation was stopped (after the yeast was cropped)(1.2 g/L)

Brewer’s yeast was pitched at a rate of 12 million cells/ml, and fermentation commenced for 7 days in a cold room set to 16°. For B2 the barley grass was maintained in contact with the young beer for 3 days. The reference beer and B1 were also allowed to rest for 3 days after cropping the yeast. For B1 the barley grass contact time was around 10 days, since the barley grass was in contact with the wort for the duration of the fermentation and the rest phase. All three beers brewed to 4.6 % ABV, filtered and subjected to quantitative analysis of a selection of flavour compounds.

The analyses were performed with an Agilent 7890B gas chromatograph equipped with MPS Gerstel auto-sampler with SPME option coupled to an Agilent 5977B inert MSD (Agilent Technologies). The gas chromatograph was fitted with a DB-Wax capillary column (60 m c 0.32 mm i.d. c 0.50 pm film thickness, J&W Scientific) and helium was used as carrier gas (1 mL min-1 constant flow). A CAR/DVB/PDMS fiber was used. The method may be carried out as described in WO2018/085450.

The amount of compounds found by the analysis in barley grass beverages (average of triplicate analyses) are presented in Table 4 and Table 5, below. In the reference beverage, no barley grass was added during brewing. B1 : Barley grass added into wort together with the yeast. B2: Barley grass added after the fermentation was stopped.

Table 4. Compounds identified in barley grass beverages.

Table 5. Compound levels identified in barley grass beverages (relative to reference set to 100%).

Ethyl octanoate, Ethyl palmitate, isoamyl acetate, ethyl hexanoate, ethyl acetate, 2- Phenylethanol, and isoamyl alcohol, are present in larger amounts in the barley grass beer compared to the same organic compounds in the reference beer, where no barley grass was added. These estery compounds are believed to provide an overall increase in estery/fruity/floral aroma and flavor, which improves beer flavor and consumer preference. In particular, these compounds may have a synergistic positive effect on estery/fruity/floral aroma and flavor. In particular, ethyl acetate provides a tropical flavor, while isoamyl acetate provides a banana-like flavor.

A general trend was observed where barley grass added into wort at the initial stage of fermentation, resulted in a higher concentration of flavor compounds present in the final beer, including phenylethyl acetate which was not observed with the later addition of the barley grass. Otherwise, all the listed flavor compounds are present in higher concentrations in the final beer when compared to the reference beer, irrespective of the method of production, i.e. whether barley grass was added at the initial point of fermentation or at the final point.

The flavour profile of the beers was determined by a trained taste panel of 10 trained tasters. The flavor profile was found to be acceptable.

Example 5

Flavour of different cereal grasses

Ingredients 70% malted barley 30% raw barley Hops

Organic cereal grass powder as indicated below (sourced from Europe)

Saccharomyces pastorianus

Cereal grasses

• Wheat grass

• Oat grass

• Barley grass Wort was prepared starting from 70% malted barley and 30% raw barley, by mashing as described in the “Materials and Methods herein above, and subsequent filtration. The wort was transferred to a kettle and boiled for an hour. The boiled wort was hopped to achieve a bitterness level of 18 IBU and after cooling to ambient temperature, transferred into 4 x 10L fermentation tanks for fermentation. Brewer’s yeast was pitched at a rate of 12 million cells/ml, and fermentation commenced for 7 days at ambient temperature as follows:

Brew 1 : Reference beer (the same beer without addition of cereal grass)

Brew 2: Wheat grass beer Brew 3: Oat grass beer Brew 4: Barley grass beer

For brews 2, 3 and 4 the relevant grasses were added at 1 .2 g/L after the fermentation was stopped and maintained in contact with the young beer for 3 days during the resting phase, after which time the beers were filtered and analysed. Samples were taken and quantitative analysis of a selection of flavour compounds with authentic standards was conducted as described in example 6 by GCMS. The results are shown in Table 6 and Table 7, below.

Table 6. Aroma compounds identified in tested cereal grass beverages.

LOD = below limit of detection

Table 7. Aroma compound levels identified in tested cereal grass beverages (relative to reference set at 100%).

High = Reference is below limit of detection for this compound, while the cereal grass beverage is not

Phenylethyl acetate, ethyl nonanoate, b-lonone and ethyl octanoate are present in all three cereal grass beer samples but not in the reference beer. Ethyl dodecanoate, isoamyl acetate, 1-decanol, 2-Phenylethanol and isoamyl alcohol were found in varying level in all beers but reference beer contained a lower concentration compared to the cereal grass beers.

Methyl dodecanoate was below the detection limit in 3 three beers; but detectable levels were found in barley grass beer.

Example 6

Adding barley grass in connection with filtration

Ingredients 75% malted barley 25% raw barley Hops

Organic barley grass powder (sourced from Shandong Kawo Eco-agriculture Co., Ltd in China) Saccharomyces pastorianus

Production of barley grass beverage

50 hL wort was prepared by mashing 75% malted barley and 25% raw barley using the following mashing profile mash-in at 48°C and held for 15 min, raised to 64°C over 16 min and held for 70 min, further raised to 73°C over 9 min and held for 25 min, finally raised to 80°C over 7 min and held for 1 min. The mash was transferred to a lauter tun at 80°C for 10 min, where the mash was separated by lautering. The wort was transferred to the wort kettle and boiled for an hour. The boiled wort was hopped to achieve a bitterness level of 10 IBU (in final product) and after cooling to 16 ^e C and aeration, transferred into a fermentation tank for yeast pitching and fermentation.

Brewer’s yeast was pitched at a rate of 13 million cells/ml, and fermentation commenced for 13 days at 16 ^e C at which time diacetyl was below 50 ppb. The beer was cooled to 4 ^e C and the yeast was cropped. 200g/hL barley grass at high gravity was then mixed with chilled young beer (fermented aqueous cereal extract) in a separate vessel at a ratio of 10 parts of beer to 1 part of barley grass and homogenized into a slurry which was then pumped back to the fermentation tank, just before filtration. The contact time of barley grass with the fermented aqueous cereal extract was approximately 2 hours before centrifuging off the spent barley grass and residual yeast at a speed of max. 110hL/h. The resultant beer was then filtered, adjusted to a final alcohol content of 4.6 % ABV by addition of water and carbonated. The amount of barley grass added corresponds to approx. 120g/hL of the final beer. The analyses were performed with an Agilent 7890B gas chromatograph equipped with MPS Gerstel auto-sampler with SPME option coupled to an Agilent 5977B inert MSD (Agilent Technologies). The gas chromatograph was fitted with a DB-Wax capillary column (60 m c 0.32 mm i.d. c 0.50 pm film thickness, J&W Scientific) and helium was used as carrier gas (1 mL min-1 constant flow). A CAR/DVB/PDMS fiber was used. The method may be carried out as described in WO2018/085450.

The amount of compounds found by the analysis in barley grass beverage and a reference beer (Commercial beer of 4.6 %ABV based on the same brewstream) (average of triplicate analyses) are presented as in T able 8, below.

The barley grass beverages and a reference were also evaluated by a taste panel, with respect to key sensory descriptors. The results are shown in figure 3, which clearly indicates a taste difference between the two beers.

Table 8 Compounds identified in barley grass beverage when added just before filtration

LOD = below limit of detection

From this result it can be seen that the application of the barley grass from China in the present experiment resulted in very high levels of b-ionone in the barley grass beverage.

References

Briggs, D. E. et al. Malting and Brewing science. Volume 1. 1981.

Hough, J. S. et al. Malting and Brewing science: Hopped Wort and Beer, Volume 2. 1982. Sandoval D. The Green Foods Bible: Everything You Need to Know about Barley Grass, Wheatgrass, Kamut, Chlorella, Spirulina and More. 2007.

Yawen Zena. Xiaovina Pu. Jiazhen Yana. Juan Du. Xiaomena Yana. Xia Li. Lina Li. Yan Zhou, and Tao Yana (2018, Preventive and Therapeutic Role of Functional Ingredients of Barley Grass for Chronic Diseases in Human Beings, Oxid Med Cell Lonaev. 2018: 3232080, doi: 10.1155/2018/3232080