CROSS REFERENCE TO RELATED APPLICATIONS

This application claims the benefit of U.S. Provisional Application No. 60/012,662 filed March 1, 1996.

STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH

Not applicable.

BACKGROUND OF THE INVENTION

Field of the Invention The present invention generally relates to brewing.

More particularly, it relates to novel beers brewed with guarana and methods of preparing them.

Background of the Art

Guarana is the common name for a plant which is typically cultivated in South America known formally as

Pa llinia cupana, typica or sorbilis variety. Extract of guarana is used in a variety of foods including soft drinks. Commercially, it usually comes in a paste which is formed from the pulverized and roasted seeds. The paste is then formed into rolls or bars and dried.

Guarana is also available as a water or ethanol extract of the guarana seed or fruit. Guarana has an astringent, bitter, then sweet taste. It also has an odor recalling that of chocolate. Typically, the paste can have up to 7% caffeine. The extract has a number of reported medicinal benefits including, being an aphrodisiac. Its pharmacological effects are believed mainly due to the caffeine content .

Guarana has a number of uses. In Brazil, for example, it is popular for use in soft drinks, powdered drinks, candy, and capsules for medicinal use. For example, U.S. patent 4,861,594 also discloses the use of

guarana to inhibit platelet aggregation in mammalian blood.

The applicants have unexpectedly discovered that the use of guarana in brewing malt beverages confers particularly attractive organoleptic properties, including bitterness and astringency, to the finished beverage.

BRIEF SUMMARY OF THE INVENTION

One aspect of the invention provides a method of improving the bitterness and astringency properties of a brewed malt beverage which comprises adding to the malt beverage prior to or following fermentation about 0.013 to about 0.26 lb. of guarana solids per barrel of the malt beverage. The guarana can be added as a water extract or as an alcohol extract.

In a method of producing a malt beverage wherein a malt mash is blended with adjuncts and boiled to form a wort, the wort is pitched with yeast, and is fermented, another aspect of the invention provides the improvement which comprises adding during said boiling about 0.013 to about 0.26 lb of guarana solids per barrel of the malt beverage. The guarana can be added as a water extract or as an alcohol extract .

In a method of producing a malt beverage wherein a malt mash is blended with adjuncts and boiled to form a wort, the wort is pitched with yeast, and is fermented, still another aspect of the invention provides the improvement which comprises adding after fermentation about 0.013 to about 0.26 lb of guarana solids per barrel of the malt beverage.

Still another aspect of the invention provides a fermented malt beverage having improved bitterness and astringency properties comprising sufficient quantities of guarana solids to produce improved bitterness and

astringency. Preferably, the guarana solids are about 0.013 to about 0.26 lb per barrel of the malt beverage.

The objects of the invention, therefore, include providing brewed malt beverages of the above kind: (a) which have improved bitterness and astringency properties;

(b) which exhibit improved organoleptic properties, especially in low calorie malt beverages; and

(c) which may have a synergistic advantage between caffeine and the metabolism of alcohol.

These and still other objects and advantages of the present invention will be apparent from the description below. However, this description is only of the preferred embodiments. The claims should, therefore, be looked to in order to assess the whole scope of the invention.

DETAILED DESCRIPTION OF THE INVENTION

Example 1 Method of Manufacture - Produced using High Gravity brewing, normal fermenting and aging processes, and normal finishing.

Approximate alcohol content is 4.1 to 4.5% by weight, stock product, and 2.0 to 2.2% by weight, finished product . Process Water

Water treated to brewing standards . Mash Mixer

Process Water

Mineral Salts to Brewing Standards . Barley malt (see Attachment Note 1) . 18,000 pounds per 440 barrel brew at 12.5° Plato. The base product is formulated such that the dry weight of the malt constitutes at least 25% by weight of the total dry weight of all ingredients which contribute fermentable extract to the base product.

60° Caramel Malt (see Attachment Note 2) . 1,260 pounds per 440 barrel brew at 12.5° Plato. Kettle

Process Water . Dextrose (see Attachment Note 3) . 2100 pounds per 440 barrel brew at 12.5° Plato.

Hop pellets (see Attachment Note 4) . 90 to 130 pounds per 440 barrel brew at 12.5° Plato. Guarana (see Attachment Note 5) . Added at 35 to 70 pounds of solids per 440 barrel brew.

Wort Cooling and Transfer Process Water Air Yeast Fermenter

Process Water Carbon Dioxide Transfer to Aging Process Water . Carbon Dioxide

Diatomaceous Earth and Cellulose Filter Aids Aging

Carbon Dioxide Transfer to Package Release • Diluent (See Attachment Note 6)

Carbon Dioxide Notes: 1. Barley malt, as received from suppliers, contains 5 to 25 ppm of S0 ₂ (sulfur dioxide) . This residue results from the use of sulfur m the malting process. Dilution, plus the kettle boil, reduces the S0 ₂ to a level less than 1 ppm, if not entirely. Laboratory tests accurate to 0.5 ppm substantiate the elimination of the S0 ₂ . 2. 60° Caramel malt is barley malt kilned by indirect firing at the highest possible temperature to target color.

3. Dextrose, as received from suppliers, contains no additives or preservatives. Liquid dextrose contains only residual corn material and water.

4. HOP pellets are compressed whole hops. 5. Guarana, a hydroalcoholic extract of the seeds of Guarana, is a dark brown viscous liquid with a characteristic odor and bitter taste. The botanical is a native to South America. 6. Diluent is carbonated process water treated to brewing standards.

Example 2 Method of Manufacture - Produced using High Gravity brewing, normal fermenting and aging processes, and normal finishing. Approximate alcohol content is 5.4 to 5.6% by weight, stock product, and 3.2 to 3.4% by weight, finished product . Process Water

Water treated to brewing standards Mash Mixer

• Process Water

Mineral Salts to Brewing Standards

Barley malt (see Attachment Note 1) . Approximately 16,000 pounds per 500 barrel brew at 14.3° Plato. The base product is formulated such that the dry weight of the malt constitutes at least 25% by weight of the total dry weight of all ingredients which contribute fermentable extract to the base product. • 500° Black malt (see Attachment Note 2) . Added at between 60 and 100 pounds per 500 barrel brew at 14.3° Plato. Kettle

Process Water

• Dextrose (see Attachment Note 3) . Added at approximately 8400 pounds per 500 barrel brew at

14.3° Plato.

Hop extract (see Attachment Note 4) . Added at a minimum equivalent of 7.5 pounds of dry hops per 100 barrels of base stock product .

Guarana (see Attachment Note 5) . Added at approximately 35 to 70 pounds of solids per 500 barrel brew. • Yeastex (see Attachment Note 6) . Added at approximately 2 pounds per 500 barrel brew.

Liquid Adjunct (see Attachment Note 7) . Added at approximately 2300 pounds per 500 barrel brew at

14.3° Plato. Wort Cooling and Transfer

Process Water

Air

Yeast Fermenter . Process Water

Carbon Dioxide Transfer to Aging

Process Water

Carbon Dioxide • Diatomaceous Earth and Cellulose Filter Aids

Aging

Carbon Dioxide Transfer to Package Release

Diluent (See Attachment Note 8) . Carbon Dioxide

Modified Hop Extract (See Attachment Note 9) , added at up to 12 ppm for bitterness. Notes :

1. Barley malt, as received from suppliers, contains 5 to 25 ppm of S0 ₂ (sulfur dioxide) . This residue results from the use of sulfur in the malting process. Dilution, plus the kettle boil, reduces

the S0 ₂ to a level less than 1 ppm, if not entirely. Laboratory tests accurate to 0.5 ppm substantiate the elimination of the S0 ₂ .

2. 500° Black malt is barley malt kilned by indirect firing at the highest possible temperature to target color.

3. Dextrose, as received from suppliers, contains no additives or preservatives. Liquid dextrose contains only residual corn material and water. 4. HOP Extract . The extraction process for hop extract utilizes C0 ₂ as a solvent. The extract contains only those constituents found in whole hops.

5. Guarana, a hydroalcoholic extract of the seeds of Guarana, is a dark brown viscous liquid with a characteristic odor and bitter taste. The botanical is a native to South America.

6. Yeastex, a yeast nutrient, is assimilated by the yeast during the fermentation process.

7. Liquid Adjunct, as received from suppliers, contains no additives or preservatives. Liquid adjunct contains only residual corn material and water.

8. Diluent is carbonated process water treated to brewing standards.

9. Modified HOP Extract is derived from C0 ₂ extract, as defined in the Code of Federal Regulations, Title

21, Section 172.560.

Example 3 The Example #1 beer (77 calories/12 oz.) was submitted for sensory testing along with Light Beer #1, Light Beer #2, and Light Beer #3. Forty expert panelists evaluated the products monadically using the QDA method. The QDA procedure is described in detail in J. McCredy, et ai., 28 Food Technology 36-41 (1974) .

The panelists rated ten flavor attributes. Mean scores are based on a 24 point scale.

The analysis of variance procedure was used for the analysis. When a significant difference was found, Tukey's Multiple Range Test was used to differentiate sample means. Scores sharing a common underline are not significantly different.

The results are shown below in Table 1. The following differences were found between the Example #1 beer and the other three products. Example #1 Beer vs. Light Beer #1 The Example #1 beer had significantly more aroma strength, fruity/estery character and hop character; and less sulphidic/tic character than Light Beer #1. Example #1 Beer vs. Light Beer #2

The Example #1 beer had more aroma strength, fruity/estery character, hop character, bitterness and aftertaste than Light Beer #2. Example #1 Beer vs. Light Beer #3

The Example #1 beer had more aroma strength, hop character, bitterness and aftertaste than Light Beer #3.

Table 1

ANALYSIS OF VARIANCE

Mean Score

Example Light tight Light Level of Multiple Range

Characteristic #1 Beer Beer Beer Beer Value Significance Test (Guarana) #1 #2 #3

Aroma 143 114 117 121 10.90 999% 143121 117114 Strength

Fruity/Estery 113 76 92 96 829 999% 113969276

Hop Character 122 86 86 91 1188 999% 122918686

Malty/Grainy 78 79 77 78 004 NSD

Sulp idicΛic 52 67 52 61 344 950% 6961 5252

Diacβtyl 41 35 35 35 048 NSD

Metallic 83 83 72 80 078 NSD

Bitterness 128 119 113 113 277 950% 128119113113

Body 95 91 99 95 073 NSD

Aftertaste 128 113 111 111 338 950% 128113111 111

N=40

Comments Example #2 Beer - grapefruit/citrus - 4 panelists - oppy/green hop - 3 panelists -worry - 2 panelists

These sensory evaluations show that a low calorie beer made using guarana unexpectedly and surprising results in a beer having a full body not normally found m a low calorie beer.

Example 4

SAMPLE IDENTIFICATION AND DESCRIPTION

Sample ID Description

No guarana 85/5/10 pale malt/caramel malt/dextrose, 1500 ppm cascade hop pellets, no guarana.

500 ppm 85/5/10 pale malt/caramel malt /dextrose, guarana 1500 ppm cascade hop pellets, 500 ppm guarana .

An eight member round table panel was conducted. Panelists were asked to describe the differences between the products. Based on the round table evaluation, a

ballot was developed for evaluation of the products m a paired comparison test . Twelve flavor attributes were rated using a 24-point linear scale.

The results are shown in Table 2. The round table panel found the product with guarana to have less fruity/estery character and more astringency than the product without guarana.

The paired comparison test found significant differences m the attributes of aroma strength, fruity/estery character and astringency. The product with guarana had more aroma strength and astringency; and less fruity/estery character than the product without guarana. Several panelists also commented on an oxidized flavor in the product with guarana. Table 2

Additional Considerations

The guarana is typically added to the kettle boil . Preferably the guarana is added 30 - 60 minutes before knockout. Most preferably, the guarana is added about 60 minutes before knockout. Alternatively, the guarana can be added after fermentation. The flavor of guarana has been described as a mild, chocolate-like flavor. The principal effect of adding guarana to the kettle (rather than post-fermentation) is that its flavor contribution is reduced without impairing its functional properties (e.g., caffeine and other medicinal attributes) .

The guarana is preferably used as an extract. Typically, the guarana is a water or ethanol extract of the guarana seed or fruit. The extract usually contains about 70 - 85% total solids. However, the guarana may also be in the form of a powder or a paste.

Guarana is added to the malt beverage (either in the kettle or post-fermentation) at a rate of 0.013 lb. to 0.26 lb. of guarana solids per barrel of malt beverage. Preferably, the guarana is added at a rate of 0.013 lb. to 0.13 lb./bbl. Most preferably, the guarana is added at a rate of 0.052 lb. to 0.065 lb./bbl.

An extract of guarana typically contains about 7 - 10% caffeine. Using guarana according to the present invention results in a fermented malt beverage having 5 - 100 ppm caffeine, more preferably 5 - 50 ppm caffeine, and still more preferably 20 - 25 ppm caffeine. The use of guarana in the present invention unexpectedly results in a synergistic advantage because the caffeine in guarana appears to facilitate the metabolism of ethanol. Guarana also surprisingly rounds out the bitterness and provides greater mouthfeel in the finished malt beverage by improving the bitterness and astringency properties of the malt beverage.

INDUSTRIAL APPLICABILITY

The present invention provides a method of improving the bitterness properties of malt beverages by adding guarana to the malt beverage. It also provides a malt beverage having improved bitterness properties.