| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426016000 | Of malt wort | 61 |
| 20080220121 | Microbiologically Stabilised Beer - The present invention relates to agents and processes for the low germ production of microbiologically stabilised beer. | 09-11-2008 |
| 20080279980 | Fungamyl-like Alpha-Amylase Variants - The invention relates to a variant of a parent Fungamyl-like fungal alpha-amylase, which exhibits improved thermal stability at acidic pH suitable for, e.g., starch processes. | 11-13-2008 |
| 20080292748 | PROCESS FOR PRODUCTION OF AN EFFERVESCENT ALCOHOLIC BEVERAGE - The present invention provides a process for production of an effervescent alcoholic beverage, the process comprising: a pH adjusting step in which the pH of a yeast-containing fermentate obtained by fermenting the raw material of an effervescent alcoholic beverage with the yeast is adjusted, and a storage step in which the fermentate is aged to yield an aged liquor. According to the present invention, it is possible to produce an effervescent alcoholic beverage which has a low hydrogen sulfide concentration and an excellent flavor without using gene recombination, while avoiding adverse effects on the main fermentation step. | 11-27-2008 |
| 20090004330 | Glycerol-3-Phosphate Dehydrogenase Gene And Use Thereof - The present invention relates to a gene encoding glycerol-3-phosphate dehydrogenase and use thereof, in particular, a brewer's yeast which produces alcoholic beverages with superior body and mellowness, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast whose ability of producing glycerol, which contribute to body and mellowness of products, is enhanced by amplifying expression level of GPD1 or GPD2 gene encoding a Gpd1p or Gpd2p which is a glycerol-3-phosphate dehydrogenase in brewer's yeast, especially non-ScGPD1 gene or non-ScGPD2 gene specific to a lager brewing yeast and to a method for producing alcoholic beverages with said yeast, etc. | 01-01-2009 |
| 20090035415 | METHOD OF SELECTING BARLEY VARIETY, BARLEY BETA-AMYLASE GENE AND PROCESS FOR PRODUCING MALT ALCOHOLIC BEVERAGE - A method of selecting a barley variety comprising: a heat treatment step of heat-treating a crude enzyme solution extracted from a seed of a barley (e.g., at 57.5° C. for 30 minutes); an activity-determining step of determining the enzyme activity of β-amylase in the crude enzyme solution heat-treated; and a selection step of selecting the barley variety containing a β-amylase having a residual activity of from 85 to 90% as a result of the activity determination. | 02-05-2009 |
| 20090041891 | Gene Encoding Transcriptional Inducer for Maltase Gene and Maltose Transporter Gene and use Thereof - The present invention relates to a gene encoding a transcriptional inducer for maltase gene and maltose transporter gene and use thereof, in particular, a brewer's yeast with high maltose assimilation ability, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose maltose assimilation is enhanced by amplifying expression level of MALR gene encoding MalRp, a maltase and maltose transporter transcription factor in brewer's yeast, especially non-ScMALR gene specific to a lager brewing yeast and to a method for producing alcoholic beverages with said yeast, etc. | 02-12-2009 |
| 20090068309 | GLUTEN-FREE BEER AND METHOD FOR MAKING THE SAME - A gluten-free beer derived from fermentable sugars obtained from an enzymatic reaction with gluten-free cereals and grains, and a method of making a gluten-free beer that includes dissolving enzyme-produced fermentable sugars derived from gluten-free cereals and grains in water to produce an aqueous solution, adding a yeast nutrient, a protein coagulant and hops to the aqueous solution to form an aqueous brew, and fermenting the aqueous brew by the addition of yeast to produce a gluten-free beer. | 03-12-2009 |
| 20090117226 | CONTINUOUS COUNTER-CURRENT ORGANOSOLV PROCESSING OF LIGNOCELLULOSIC FEEDSTOCKS - A modular process for organosolv fractionation of lignocellulosic feedstocks into component parts and further processing of said component parts into at least fuel-grade ethanol and four classes of lignin derivatives. The modular process comprises a first processing module configured for physico-chemically digesting lignocellulosic feedstocks with an organic solvent thereby producing a cellulosic solids fraction and a liquid fraction, a second processing module configured for producing at least a fuel-grade ethanol and a first class of novel lignin derivatives from the cellulosic solids fraction, a third processing module configured for separating a second class and a third class of lignin derivatives from the liquid fraction and further processing the liquid fraction to produce a distillate and a stillage, a fourth processing module configured for separating a fourth class of lignin derivatives from the stillage and further processing the stillage to produce a sugar syrup. | 05-07-2009 |
| 20090117227 | GENE ENCODING TREHALOSE-6-PHOSPHATE PHOSPHATASE AND USE THEREOF - The present invention relates to a gene encoding trehalose-6-phosphate phosphatase and use thereof, in particular, a yeast for practical use with superior resistance property to dryness and/or low-temperature storage, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose resistance property to dryness and/or resistance property to low-temperature storage is enhanced by amplifying expression level of TPS2 gene encoding a trehalose-6-phosphate phosphatase Tps2p in brewer's yeast, especially non-ScTPS2 gene specific to a lager brewing yeast and to a method for producing alcoholic beverages with said yeast, etc. | 05-07-2009 |
| 20090123600 | Method of Producing an Agave-Based Beer-Type Alcoholic Drink - This invention relates to a method of producing a beer-type alcoholic drink, which is based on plants belonging to the genus | 05-14-2009 |
| 20090148556 | Brewery plant and method - A brewery plant with at least one mash container, a lauter tun, a wort pan and a water housing, wherein at least part of the thermal energy requirement of the brewery is covered with solar collectors, and the solar collectors directly or indirectly heat a fluid. Also, a brewing method where the thermal energy requirement for at least of a part of the brewing process stages is at least partially covered with a fluid heated directly or indirectly by solar collectors. | 06-11-2009 |
| 20090269438 | METHOD OF PRODUCING YEAST FERMENTED BEVERAGES - The present invention relates to a method of producing yeast fermented beverages, which method comprises the following consecutive continuous processing steps:
| 10-29-2009 |
| 20090285932 | BARLEY LIPOXYGENASE 1 GENE, METHOD OF SELECTING BARLEY VARIETY, MATERIAL OF MALT ALCOHOLIC DRINKS AND PROCESS FOR PRODUCING MALT ALCOHOLIC DRINK - A selection method for barley lipoxygenase-1 deficient barley, comprising a step of distinguishing the barley lipoxygenase-1 deficient barley by whether or not the guanine at the splicing donor site of the 5th intron of the barley lipoxygenase-1 gene is mutated to a different base; and a method for production of malt alcoholic beverages using a material for malt alcoholic beverages derived from barley obtained by the selection method. | 11-19-2009 |
| 20090311372 | WHIRLPOOL - A whirlpool with an inner chamber for hot break separation by means of the whirlpool effect. In order to remove undesired volatile substances from the wort in a simple manner, the whirlpool comprises an integrated stripper, which has an outer chamber arranged around the inner chamber, for evaporating undesired volatile substances from the wort that has been transferred from the inner chamber. | 12-17-2009 |
| 20090311373 | METHOD OF FERMENTING WORT - The present invention relates to a continuous method of fermenting wort, said method comprising: —fermenting wort with a biologically active yeast to produce an alcohol containing fermented liquid; —introducing the fermented liquid containing at least 10 g/l of biologically active yeast into a maturation vessel; —separately removing yeast containing sediment and supernatant liquid from the vessel; and —optionally recirculating at least a part of the yeast containing sediment to the wort fermentation; wherein the residence time of the fermented liquid in the maturation vessel exceeds 6 hours. The present method offers the advantage that it combines maturation and yeast separation into one processing step, whereas conventional continuous processes require at least two separate processing steps, one for yeast separation and one for maturation. Secondly, the present method is very robust as the relatively high residence time that is needed for maturation ensures that effective sedimentation is achieved under virtually all conditions. | 12-17-2009 |
| 20100009030 | METHOD OF IMPROVING FERMENTABILITY OF EARLY FLOCCULATING MALT - It is to provide a method that enables manufacture of beer or HAPPOSHU with good fermentation with yeast and having rich flavor, by improving the fermentability of premature yeast flocculation malt (PYF malt) (malt comprising factors causing early flocculation of yeast) even when PYF malt is used in the manufacture of beer or HAPPOSHU. In the manufacture of beer or HAPPOSHU using premature yeast flocculation malt (PYF malt), tannic acid is added and treated to wort and/or yeast used for fermentation, to improve the fermentability of premature yeast flocculation malt. In the present invention, in order to improve fermentability of early flocculatin malt, tannic acid is added and treated to wort before addition of yeast or to wort fermentation solution after adding yeast, or to yeast for adding to wort, in the manufacturing step of beer or HAPPOSHU. Preferred tannic acids used in the present invention include gallotannin, tara-tannin, gallic tannin (hydrolysable tannin) and persimmon tannin (condensed tannin). | 01-14-2010 |
| 20100009031 | IMPROVED BREWING PROCESS - The present invention relates to the use of a proline-specific protease for accelerating the beer brewing process. In particular, it relates to the use of a proline-specific protease for accelerating the beer brewing process by shortening and simplifying the stabilisation phase of beer production. The stabilisation period as such can be omitted from the beer making process hereby saving significant costs and adding to the flexibility of beer producing plants. | 01-14-2010 |
| 20100055236 | Method for Making Beer - The invention relates to a method for making beer which comprises, in particular, a step of cooking or boiling a wort, and which is characterized in that, in one or more steps which are carried out before said step of cooking or boiling the wort, a reducing gas or mixture of reducing gases is injected into the medium of the step(s) under consideration, so as to lower the oxido-reduction potential of the medium under consideration to a level below what it is when the medium has simply been degassed using a neutral gas. | 03-04-2010 |
| 20100151077 | METHOD FOR MAKING A FOOD OR BIOTECHNOLOGICAL PRODUCT USING REDOX POTENTIAL REGULATION - The invention concerns a method for producing a food or biotechnological product including one or more steps, said one or more steps being implemented in a medium, said one or more steps implemented in a medium being a fermentation step, which consists in: during at least one of the steps of the method in controlling the redox potential of the medium of the step concerned. Said method is characterized in that it consists in carrying out the process as follows: regulating at a predetermined setpoint level the redox potential of the medium of the step whereof the redox potential is controlled by controlled additions of a process gas into the medium concerned; and proceeding to the step following the step concerned in the process when said setpoint value is reached so as to carry out at least one of said steps of the process in reducing condition and at least one of said steps of the process in oxidizing condition. | 06-17-2010 |
| 20100173044 | MALTOBIONATE AS ANTIOXIDANT IN FOOD PRODUCTS - Maltobionate has an antioxidative effect in food and feed products. The antioxidant can be produced directly from starch or maltose already present in the food product, using enzymatic catalyzed processes. The antioxidant production can be performed on an isolated fraction of a food product from which it can be added back to the food production process or the final food product. Alternatively, the antioxidant can be produced as an integrated part of the food production process by adding the relevant enzymes to the process. | 07-08-2010 |
| 20100178385 | Method for Brewing Beer - A device for brewing beer, particularly a wort pan ( | 07-15-2010 |
| 20100291260 | USE OF CACAO POLYPHENOLS IN BEER PRODUCTION - The present invention relates to a solvent-derived, cocoa extract comprising between 25 and 65% by weight of polyphenols, and uses thereof for improving a beer production process and the resulting beer product. The invention further relates to a method for improving a beer production process as well as the beer product resulting from it. The invention further relates to a beer product with improved quality such as enhanced colloidal, taste and flavor stability. The invention also provides a beer with exogenous polyphenols and a beer comprising at least one cocoa polyphenol. Furthermore, the present invention includes a use of exogenous polyphenols as process enhancer and a use of cocoa for enhancing filtration processes. | 11-18-2010 |
| 20100291261 | CONTINUOUS BREWING PROCESS - A method for continuously producing wort as well as a method for carrying out said method, wherein order to optimize process times and avoid energy peaks, at least one of the processes for producing wort is continuously carried out at a substantially constant output. | 11-18-2010 |
| 20100310715 | CONCENTRATED HOPPED WORT AND METHOD OF ITS PRODUCTION - The invention relates to the concentrated hopped wort for production of the Czech beer, which contains 80 to 100% by weight of pale malt of the Pilsner type, out of which at least 80% by weight is formed of malt from varieties approved for the Czech beer in the Council Regulation ES No. 510/2006, published in the Official Bulletin of the European Union 2008/C 16/05, while the extract in the solids of malt is at minimum 80% by weight, Kolbach Number is 36 to 42%, diastatic power is at minimum 220 units of W.-K., apparent final attenuation is at maximum 82% and friability is at minimum 75%, and it further contains 0 to 20% by weight of maltose and/or glucose syrup, hopping amounts from 6 to 14 g of α-bitter acids of hops to 100 I of wort, while up to 80% by weight of α-bitter acids of hops may come from the hop extract and at least 20% by weight of α-bitter acids of hops come from the dried or granulated hops, while out of total quantity of hops, granulated hops or hop extract from 15 to 30% by weight is formed of varieties of the Czech hops from {hacek over (Z)}atec, Tr{hacek over (s)}ice or Ú{hacek over (s)}t{hacek over (e)}k regions, and the solids content amounts to 40 up to 98% by weight. | 12-09-2010 |
| 20100323060 | Method of, and Apparatus for, Flavor Recovery in Beer Brewing - A beer-brewing method, and an apparatus implementing the method, where vapors escaping from the wort during a boiling phase are passed, on the steam side, to a rectifying column connected to a wort boiler and the vapors are rectified, at least one flavor-containing distillate being recovered from the vapors and being fed to the wort following the boiling phase. | 12-23-2010 |
| 20110059203 | Process for Manufacturing a Sport Beer - The invention relates to a process for manufacturing a sport beer comprising addition of a malt enzyme before and/or after fermentation. This low-calorie sport beer is directed at physically active people, particularly as part of a body-conscious nutrition programme. | 03-10-2011 |
| 20110104331 | GLUCOSE-INDUCED INACTIVATION/DEGRADATION-RESISTANT TRANSPORTER GENE AND USE THEREOF - The present invention relates to a glucose-induced inactivation/degradation-resistant transporter gene and use thereof, and more particularly, to a brewing yeast having excellent assimilation of oligosaccharides (maltose, maltotriose, etc.), an alcoholic beverage prepared using the yeast, a method of producing the alcoholic beverage, etc. More specifically, the present invention relates to a glucose-induced inactivation/degradation-resistant transporter including Mal21p, mutant Mal31p, mutant Mal61p, mutant Mtt1p, mutant Agt1p, etc., a gene encoding the transporter, a method of producing an alcoholic beverage using thereof, and so on. | 05-05-2011 |
| 20110171347 | Polypeptides having Alpha-glucosidase activity and polynucleotides encoding same - The present invention relates to isolated polypeptides having alpha-glucosidase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods for producing and using the polypeptides. | 07-14-2011 |
| 20110195150 | COMPOSITION OF "RADOY" BEER AND ITS PRODUCTION METHOD - A beer composition includes water, ground malt, yeast of bottom fermentation, hop extract and milk thistle solution in the following proportion: 100 l water; 10-50 kg ground malt; 1.0-3.0 l yeast of bottom fermentation; 10-30 g of alpha acid of hops extract; 5-30 g milk thistle solution for 1 l of wort. A production method includes mash preparation, mash saccharification, wort separation from the spent grains, wort boiling, fermentation, and afterfermentation. At the beginning of wort boiling the milk thistle is added, whose fruits were ground in a grinder with a roller distance of 0-2.5 mm, the grinding is mixed with water, heated to 70-150° C., and boiled for 45-90 minutes, whereupon milk thistle fruit concentration makes from 1 to 99% of wort volume. The beer composition enables not only a positive effect on a human body, especially on a liver and kidneys, but also having curative properties. | 08-11-2011 |
| 20110195151 | BARLEY FOR PRODUCTION OF FLAVOR-STABLE BEVERAGE - According to the invention, there is provided null-LOX-1 barley and plant products produced thereof, such as malt manufactured by using barley kernels defective in synthesis of the fatty acid-converting enzyme lipoxygenase-1. Said enzyme accounts for the principal activity related to conversion of linoleic acid into 9-hydroperoxy octadecadienoic acid, a lipoxygenase pathway metabolite, which-through further enzymatic or spontaneous reactions-may lead to the appearance of trans-2-nonenal. The invention enables brewers to produce a beer devoid of detectable trans-2-nonenal-specific off flavors, even after prolonged storage of the beverage. | 08-11-2011 |
| 20110236528 | PROCESS FOR PREPARING A FERMENTED BEVERAGE - A process for obtaining a minimum concentration of 20.10 | 09-29-2011 |
| 20120058221 | MASHING METHOD FOR THE PRODUCTION OF KVASS WORT - A mashing method for producing kvass wort and a method for producing kvass wort concentrate and kvass, where a first portion of mash, in particular a portion of rye mash, is mashed and is heated to a temperature lying below the boiling point (≦90°), a second portion of mash is mashed, and the mixed first and second portions of mash are heated in stages. | 03-08-2012 |
| 20120064190 | METHOD FOR PRODUCING FERMENTED MALT BEVERAGE USING CEREALS TREATED WITH THIOPHANATE-METHYL - Disclosed is a method for preventing a so-called “gushing” phenomenon of a fermented malt beverage such as beer, that is, simultaneous overfoaming of the beverage when opening bottled or canned beer or the like. Specifically disclosed is a method for producing a fermented malt beverage, wherein the method uses cereal treated with thiophanate-methyl or wheat treated with prothioconazole. It is preferable that the cereal treated with thiophanate-methyl is cereal which has been treated with thiophanate-methyl after flower formation stage and before harvesting, and preferred type of the cereal is barley. | 03-15-2012 |
| 20120070535 | APPLICATION OF FLUID BED TECHNOLOGY IN BREWING - The aim of the invention is firstly to dry the wort necessary for beer production and subsequently to re-dissolve the above for the further processing, in particular, the fermentation. According to the invention, the application of fluid bed technology is particularly suitable for the production of dried wort, in particular fluid-bed drying and fluid-bed coating. The advantage of said method for the production of granulates is that no loss of quality in the wort occurs during suitable temperature changes during the drying. The granulate can thus be coated with one or several further coatings, in particular with further flavourings. Above all flavourings can be encapsulated within the dried wort, such that the above is not lost on storage and possible transport. | 03-22-2012 |
| 20130084359 | FERMENTED BEVERAGE AND METHOD OF PRODUCTION - The present disclosure includes a fermented beverage. The fermented beverage includes water, barley, wheat, hops, yeast, goji berries and jujube fruit. The method of the present disclosure is directed to a method of producing a fermented beverage. | 04-04-2013 |
| 20130095207 | ENERGY SAVING BREWING METHOD - Barley based beverages are produced in large quantities, employing highly energy consuming methods, for example in the malting and brewhouse facilities for kiln drying and wort boiling operations, respectively. The present invention relates to energy saving methods for preparing barley based beverages, as well as to barley plants useful in such methods. In particular, the invention describes barley plants with combined traits of null-lipoxygenase-1 (null-LOX-1), null-lipoxygenase-2 (null-LOX-2) and null-S-adenosylmethionine:methionine S-methyltransferase in one plant, which is particularly useful for energy saving methods to prepare barley based beverages, such as beer. | 04-18-2013 |
| 20130129862 | BARLEY LIPOXYGENASE 1 GENE, METHOD OF SELECTING BARLEY VARIETY, MATERIAL OF MALT ALCOHOLIC DRINKS AND PROCESS FOR PRODUCING MALT ALCOHOLIC DRINK - A selection method for barley lipoxygenase-1 deficient barley, comprising a step of distinguishing the barley lipoxygenase-1 deficient barley by whether or not the guanine at the splicing donor site of the 5th intron of the barley lipoxygenase-1 gene is mutated to a different base; and a method for production of malt alcoholic beverages using a material for malt alcoholic beverages derived from barley obtained by the selection method. | 05-23-2013 |
| 20130183402 | METHOD AND APPARATUS FOR THE RECOVERY OF PVPP AFTER CONTACT WITH A YEAST FERMENTED BEVERAGE BY SEDIMENTATION SEPARATION - A method of preparing a yeast fermented beverage is provided, which method comprises (a) fermenting wort with a biologically active yeast to produce a fermented liquid; (b) combining the fermented liquid with polyvinylpolypyrrolidone (PVPP) particles to bind at least a fraction of the polyphenols and/or proteins contained in the fermented liquid; (c) removing a slurry containing the PVPP particles and yeast from the fermented liquid; (d) separating said slurry into a yeast-enriched fraction and a PVPP-enriched fraction a technique selected from flotation separation, settling separation and separation using a hydrocyclone; (e) regenerating the PVPP particles before, during and/or after the separation by desorbing polyphenols and/or protein from said PVPP-particles; and (f) recirculating the regenerated PVPP particles to step (b). The method can be operated with single use PVPP as well as regenerable PVPP and does not require sophisticated filter hardware for regenerating the PVPP. | 07-18-2013 |
| 20130183403 | METHOD OF STABILISING YEAST FERMENTED BEVERAGES - A method of preparing yeast fermented beverage is provided, comprising (a) fermenting wort with yeast to produce a fermented liquid containing yeast, alcohol, polyphenols and protein; (b) optionally removing the yeast; (c) combining the fermented liquid with polyvinylpolypyrrolidone (PVPP) particles to bind at least a fraction of the polyphenols and/or proteins, wherein at least 80 wt. % of the PVPP particles have a diameter of 5-300 μm; (d) removing a slurry containing the PVPP particles; (e) filtering the slurry over a filter having a pore size of 0.1-80 μm to produce a PVPP-enriched retentate and a PVPP-depleted filtrate; (f) regenerating the PVPP particles in the PVPP-enriched retentate by desorbing and separating the polyphenols and/or protein from the PVPP-particles; and (f) optionally, further refining and recirculating the regenerated PVPP particles to step (c). The method can be operated with single use PVPP or regenerable PVPP and does not require capacious filter hardware. | 07-18-2013 |
| 20130280375 | BREWING METHOD - A method of improving colloidal stability in beer comprising contacting a mash and/or a wort with a snapalysin during the production of beer. In this process, the foam stability is not affected. | 10-24-2013 |
| 20130337109 | SACCHARIDE POLYCONDENSATE, METHOD FOR PRODUCING THE SAME, AND APPLICATION THEREFOR - An object of the present invention is to provide a method for producing a saccharide polycondensate which is inexpensive and is applicable to a food or beverage product. Disclosed is a method for producing a saccharide polycondensate, which comprises carrying out a saccharide polycondensation reaction in the presence of activated carbon. | 12-19-2013 |
| 20140017354 | BEER BREWING SYSTEM AND METHOD - The present subject matter relates to systems and methods for automated, whole grain brewing. In one configuration, such a system can include a base, a boil kettle positioned on the base, a first heating element in communication with the boil kettle and configured to selectively heat fluid contained in the boil kettle, and a mash tun positioned on the base, the mash tun configured to receive one or more solid or fluid materials therein. A pumping system positioned at least partially within the base can be connected to the boil kettle and the mash tun, the pumping system being operable to selectively pass fluid into, out of, and among the boil kettle and the mash tun. In addition, a control system can be positioned at least partially within the base and configured to selectively control the first heating element and the pumping system. | 01-16-2014 |
| 20140120211 | USE OF SILICATE PARTICLES IN BEVERAGE PRODUCTION - The use of a material in the production of a beverage, wherein the material particles are added in the course of the production process to a starting material or an intermediate product of the beverage and are then separated off again prior to finishing of the beverage, wherein the particles of the material are characterised in that they at least partially comprise a silicate, wherein the silicate particles with respect to the total weight of the particles have a proportion of at least one metal ion in the range of between 1.5 and 30% by weight, wherein the at least one metal ion is selected from a metal ion of the elements La, Ce, Cu, Ag, Zn, Sn, Ca, Mg, Fe and Mn. | 05-01-2014 |
| 20140127354 | Method For Preparing A Neutral Malt Base - A method for preparing a neutral alcoholic malt base is disclosed. The method includes the steps of combining malt extract, which can be derived from malted grains containing gluten, or from those that are gluten-free, fermentable sugar in liquid or solid form, and water to form a fermentable medium having a density of greater than 20° Plato, wherein a ratio of the malt extract to the fermentable sugar in the fermentable medium is from 5:95 to 0.1:99.9; and fermenting the fermentable medium with a yeast that can tolerate an alcohol concentration of at least 10% by volume thereby preparing the neutral alcoholic malt base. A flavored malt beverage can include the neutral alcoholic malt base, water, at least one flavoring, a food grade acid, a sweetening agent, and carbon dioxide. | 05-08-2014 |
| 20140154354 | PREPARATION OF AN ALCOHOLIC BEVERAGE BASE - An alcoholic beverage base is produced by preparing wort from a glucose source and water, adding glucose to achieve desired sugar content, heating wort, cooling wort, adding yeast to the wort after cooling and then fermenting for a certain time and at a certain temperature, adding additional sugar and yeast as needed, continuing fermentation to a desired end point and separating solids therefrom. The beverage base can be made to have an alcohol content ranging from 1%-25% by volume and has a clean pleasant taste without off-aromas. | 06-05-2014 |
| 20140186493 | Solar Powered Brewing of Beverages - There has always been an energy cost to the heating associated with brewing either fermented or unfermented beverages. A novel method brewing is described in an effort to reduce or eliminate this energy cost by using the free and renewable source of energy: solar power. Included in this method is solar energy produced wort, solar roasted grains and roasted hops. Also described is a novel fermentation product, specifically a beer product. Also presented is a system that provides an environmentally sound inexpensive source of heat for wort production, roasting grains and roasting hops. This system creates roasted grains, roasted hops and worts that are different from those created by other known heating methods. | 07-03-2014 |
| 20140212542 | Method For Producing Gluten-Free Vodka From Gluten Sources - A method of producing gluten-free vodka from a gluten grain source comprising the steps of: fermenting a wort produced from a gluten grain source to obtain a fermentate; cooling the fermentate; filtering the cooled fermentate through nano filtration and reverse osmosis filtration to obtain a purified fermentate; and then distilling said purified fermentate to obtain vodka 100% free of gluten. | 07-31-2014 |
| 20140234482 | SYSTEM AND METHOD FOR ALL-IN-ONE WORT PREPARATION - The present invention provides a brewing system that includes a cooking vessel configured to heat a fluid in the cooking vessel; a grain container having a false bottom, wherein the grain container is configured to hold a grain bed, wherein the grain container includes a plurality of sieves that are configured to separate the grain bed into a plurality of grain layers, and wherein the grain container is configured to be placed within the cooking vessel; and a fluid-circulation system configured to transfer fluid heated by the cooking vessel into the grain container such that the transferred fluid contacts a top surface of the grain bed, filters through the grain bed and the plurality of sieves, and enters the cooking vessel, and wherein the fluid-circulation system is further configured to re-circulate the fluid that exits the cooking vessel via a drain back to the top surface of the grain bed. | 08-21-2014 |
| 20140255545 | METHOD INVOLVING CONTACT BETWEEN GRAIN RAW MATERIAL LIQUID AND YEAST, GRAIN RAW MATERIAL LIQUID AND SPARKLING BEVERAGE - A method including bringing a grain raw material liquid into contact with a yeast to effectively improve foam properties of a sparkling beverage, a grain raw material liquid, and a sparkling beverage are provided. The method includes bringing a first grain raw material liquid into contact with a yeast to produce a second grain raw material liquid to be used for production of a sparkling beverage. The yeast may be an inactivated yeast. The method may further include producing the sparkling beverage using the second grain raw material liquid. | 09-11-2014 |
| 20150072044 | Process for Producing Beer - Described is a process for producing beer, the process having the following steps: a) production of a CO | 03-12-2015 |
| 20150093471 | BREWING METHOD - A fermenter is provided that heats and ferments a beverage feed material, such as grain and water, and a mashing device having a porous and permeable bottom to be positioned in the fermenter during heating to form an intermediate beverage feed material, such as a wort. | 04-02-2015 |
| 20150307820 | APPARATUS AND METHOD FOR MULTI-SITE SPONTANEOUSLY FERMENTED BEER PRODUCTION - A device allowing for and encouraging the spontaneous fermentation of unchilled wort, and which acts as a system of conveyance from site of brewing to site of fermentation. A mobile trailer is equipped with two stacked coolships (large pans of stainless steel and/or copper) and louvered windows in the upper walls of the trailer. Hot wort is pumped into upper coolship where it cools overnight before being drained into the lower coolship and capped for transport to fermentation site. | 10-29-2015 |
| 20150307824 | CLARIFICATION METHOD - In a clarification method for a beverage liquid, in particular for producing beer, the beverage liquid, after it passes through a fermentation stage, is subjected to a clarification which serves for removing active haze components from the beverage liquid, and fed to a maturation vessel in which the beverage liquid is stored for a maturation time. In a further method step, the beverage liquid is charged with at least one pectin-containing clarification agent for increasing a filtration performance. In this case it is provided that the pectin-containing clarification agent is introduced into the beverage liquid on the path from the fermentation stage to the maturation vessel and the pectin present therein, before the feed to the maturation vessel, is at least for the most part removed again from the beverage liquid. | 10-29-2015 |
| 20150315558 | VARIANTS HAVING GLUCOAMYLASE ACTIVITY - The present invention relates to variants having glucoamylase activity with improved properties and to compositions comprising these variants suitable for use for example in the production of a food, beverage (e.g. beer), feed, biochemical, or biofuel. Also disclosed are DNA constructs encoding the variants and methods of producing the glucoamylase variants in host cells. Furthermore, different methods and uses related to glucoamylases according to the invention are disclosed, such as in a brewing process. | 11-05-2015 |
| 20160010042 | PRODUCTION OF LOW-ALCOHOL OR ALCOHOL-FREE BEER WITH PICHIA KLUYVERI YEAST STRAINS | 01-14-2016 |
| 20160046895 | Beer-Brewing Method - The present invention relates to a method for beer-brewing comprising adding an enzyme composition comprising catalase without, or essentially without, glucose oxidase so as to improve the flavor and/or flavor stability of the finished beer. | 02-18-2016 |
| 20160130539 | BARLEY WITH LOW LEVELS OF HORDEINS - The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention. | 05-12-2016 |
| 20160130540 | Method for Preparing a Fermented Beverage and Beverage Thus Produced - A process for the production of a beverage ( | 05-12-2016 |
| 20160194586 | METHOD AND APPARATUS FOR BEER FERMENTATION | 07-07-2016 |
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