The invention provides a method of producing a low alcohol beer, comprising the steps of: providing an alcoholic malt beverage; subjecting the alcoholic malt beverage to a de-alcoholization step to produce a low alcohol malt beverage; adding hops to the low alcohol malt beverage in an amount of at least 10 g/hl to produce at least 10 hl of a suspension; keeping the suspension between 1 hour and 20 days at a temperature between −2 and 43° C. to produce a low alcohol beer; and optionally subjecting said low alcohol beer to a filtration step.

This process results in a low alcohol beer which has a surprisingly good taste profile.

Also provided is a low alcohol beer that is obtained by the aforementioned method.

A beer-taste beverage containing 3-mercaptohexan-1-ol (3MH), wherein the mass ratio of the content of 3MH to the content of an α-acid (3MH (ppt)/α-acid (ppm)) is 180 or more. According to the present invention, a beer-taste beverage having excellent flavors, capable of giving a rich, grapefruit-like aroma and having lowered disagreeable bitterness originated from hops can be provided.

A beer-taste beverage containing 3-mercaptohexan-1-ol (3MH), wherein the mass ratio of the content of 3MH to the content of an α-acid (3MH (ppt)/α-acid (ppm)) is 180 or more. According to the present invention, a beer-taste beverage having excellent flavors, capable of giving a rich, grapefruit-like aroma and having lowered disagreeable bitterness originated from hops can be provided.

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 of processing hops independently of the brewing process to produce hops that can be added to a brew to achieve a particular flavor and bitterness profile without the need for boiling after addition of the hops. A batch of hops is saturated in a liquid and adjusted to a predetermined pH. The pH adjusted batch is then heated to a predetermined temperature under a predetermined amount of pressure for a predetermined period of time to replicate the particular flavor and bitterness profile of conventionally boiled hops and wort. The processed hops may then be added during the brewing process to accurately and repeatedly reproduce a particular flavor and bitterness profile without having to undergo a boil.

The present invention aims to provide a Thermo-Acidophilic Bacilli inhibitor, a method of preventing contamination by Thermo-Acidophilic Bacilli, and a beverage, which utilize as an active ingredient a substance having the effect of inhibiting the growth of Thermo-Acidophilic Bacilli. The present invention relates to a Thermo-Acidophilic Bacilli inhibitor containing xanthohumol as an active ingredient, a method of preventing contamination by Thermo-Acidophilic Bacilli using the same, and a beverage containing the same.

The present invention aims to provide a growth inhibitor for microorganisms, a method of preventing contamination by microorganisms, and, a beverage, each of which utilizes as an active ingredient a thermally stable substance having antibacterial action against various microorganisms. The present invention relates to a growth inhibitor for microorganisms containing isoxanthohumol as an active ingredient, a method of preventing contamination by microorganisms using the same, and a beverage containing the same.

A method for extracting resins and oils from a plant includes: 1) tumbling, inside a container at a temperature of at most 50 degrees Fahrenheit with a tumbler, plant fibers having one or more portions that contain resins and/or oils; 2) colliding the tumbler with the plant fibers to release the one or more portions that contain resins and/or oils from the remainder of the plant fibers; and 3) segregating the one or more portions that contain resins and/or oils from the remainder of the plant fibers.

A method for extracting resins and oils from a plant includes: 1) tumbling, inside a container at a temperature of at most 50 degrees Fahrenheit with a tumbler, plant fibers having one or more portions that contain resins and/or oils; 2) colliding the tumbler with the plant fibers to release the one or more portions that contain resins and/or oils from the remainder of the plant fibers; and 3) segregating the one or more portions that contain resins and/or oils from the remainder of the plant fibers.

A method for extracting resins and oils from a plant includes: 1) tumbling, inside a container at a temperature of at most 50 degrees Fahrenheit with a tumbler, plant fibers having one or more portions that contain resins and/or oils; 2) colliding the tumbler with the plant fibers to release the one or more portions that contain resins and/or oils from the remainder of the plant fibers; and 3) segregating the one or more portions that contain resins and/or oils from the remainder of the plant fibers.