This invention describes natural hop products that are stable solutions of alpha-acids, as well as their preparation and their use for post-fermentation addition to beer for the purpose of improving the foam quality, as measured by foam stability and foam cling. Improvements in the stability (both physical and chemical) of the alpha-acids are described by incorporation of iso-alpha-acids and tetrahydroiso-alpha-acids as well as various brewery-acceptable co-solvents. The alpha-acids also improve the physical stability of the reduced iso-alpha-acids, including tetrahydroiso-alpha-acids.

A hop composition can be prepared by admixing wet hops and deaerated water, wherein the water of the hop composition contains less than 500 ppb dissolved oxygen. The resulting hop composition preferably contains 1-30 wt % wet hops and 70-99 wt % added water, wherein the water of the hop composition contains less than 500 ppb dissolved oxygen. A finished beer can be prepared from a hop composition of the invention. Optionally, the hop composition can be frozen before use in preparing a finished beer.

A hop composition can be prepared by admixing wet hops and deaerated water, wherein the water of the hop composition contains less than 500 ppb dissolved oxygen. The resulting hop composition preferably contains 1-30 wt % wet hops and 70-99 wt % added water, wherein the water of the hop composition contains less than 500 ppb dissolved oxygen. A finished beer can be prepared from a hop composition of the invention. Optionally, the hop composition can be frozen before use in preparing a finished beer.

The present disclosure provides compositions and methods for improved hop acids formulations comprising myristic acid which have improved stability characteristics. The formulations may be used as an anti-bacterial agent in fermentation processes.

The present disclosure provides compositions and methods for improved hop acids formulations comprising myristic acid which have improved stability characteristics. The formulations may be used as an anti-bacterial agent in fermentation processes.

Provided are a method of producing a beverage and a method of improving a flavor of a beverage by each of which the imparting of an undesirable aroma is suppressed. The method of producing a beverage according to one embodiment of the present invention is a method of producing a beverage using a raw material liquid, including adding hops that have been subjected to acid treatment to the raw material liquid. The method of improving a flavor of a beverage according to one embodiment of the present invention is a method of improving a flavor of a beverage to be produced using a raw material liquid, including adding hops that have been subjected to acid treatment to the raw material liquid, to thereby improve the flavor of the beverage.

Provided are a method of producing a beverage and a method of improving a flavor of a beverage by each of which the imparting of an undesirable aroma is suppressed. The method of producing a beverage according to one embodiment of the present invention is a method of producing a beverage using a raw material liquid, including adding hops that have been subjected to acid treatment to the raw material liquid. The method of improving a flavor of a beverage according to one embodiment of the present invention is a method of improving a flavor of a beverage to be produced using a raw material liquid, including adding hops that have been subjected to acid treatment to the raw material liquid, to thereby improve the flavor of the beverage.

A beverage-making apparatus includes a water supply heater configured to heat water; an ingredient supplier connected to the water supply heater through a water supply channel; a container connected to the ingredient supplier through a first channel; a first valve configured to regulate a flow through the first channel; and a beverage extractor connected to the first channel at a location between the ingredient supplier and the first valve.

A method for preparing hop extract emulsions is provided. One to two parts hop extract is combined with eight to nine parts diluent oil as an oil mixture. The oil mixture is heated until reaching a viscosity threshold when the heated oil mixture is combined with an emulsifying solution. The emulsifying solution includes an emulsifying agent dispersed in water. Upon combining the oil mixture and emulsifying solution, the emulsifying agent enrobes droplets of the hop extract. The combined oil mixture and emulsifying solution is mixed and homogenized.

A method for producing a food or a precursor of the same, including the steps: (a) providing a mash or a wort or last runnings as a first nutrient medium; and (b) treatment of the first nutrient medium with lactic acid bacteria of the species Lactobacillus rossiae (DSM 15814.sup.T) or with lactic acid bacteria of at least two kinds of species including Lactobacillus rossiae (DSM 15814.sup.T). Furthermore, a corresponding food and corresponding uses are claimed.