Provided are a method of producing a beverage having an improved flavor and a method of improving a flavor of a beverage. The method of producing a beverage includes using a raw material containing hops harvested on a day 51 days or more from flowering. The method of improving a flavor of a beverage includes using, in production of a beverage using a raw material containing hops, as the hops, hops harvested on a day 51 days or more from flowering, to thereby improve a flavor of the beverage.

Provided are a method of producing a beverage having an improved flavor and a method of improving a flavor of a beverage. The method of producing a beverage includes using a raw material containing hops harvested on a day 51 days or more from flowering. The method of improving a flavor of a beverage includes using, in production of a beverage using a raw material containing hops, as the hops, hops harvested on a day 51 days or more from flowering, to thereby improve a flavor of the beverage.

Pretreating hops includes soaking hops in whiskey for a period of time until the hops absorb a portion of the whiskey and begin to swell. These pretreated hops are in the form of hop flowers, a hop extract, a concentrated hop resin or liquid, or combinations thereof. In any case, the pretreated hops take on the flavors and aromas of the whiskey. A beer product is described that uses these pretreated hops added during the boil stage of brewing the beer, during fermentation of the beer, and/or after fermentation of the beer. Adding the pretreated hops during the brewing process results in the flavors and aromas from the whiskey imparting to the beer. The process obviates the requirement for finishing the beer in whiskey barrels or adding whiskey to the beer product after manufacturing to obtain a complex flavor profile.

The present disclosure relates to the processing of hops. More specifically, an apparatus and method for extracting lupulin from hops are disclosed. Hops are brought into contact with a cooling agent, such as dry ice, to freeze or cool the hops. This cooling is facilitated by mixing the hops and the dry ice together inside of a tumbler. The tumbler continuously rotates to mix the dry ice and hops. Further mixing is afforded by an internal agitator that sweeps the interior of the tumbler. The agitator also pulverizes the hops and separates the hops from the particulate lupulin material. The tumbler is formed from a mesh material that allows the extracted lupulin to leave the tumbler and be collected.

The present disclosure relates to the processing of hops. More specifically, an apparatus and method for extracting lupulin from hops are disclosed. Hops are brought into contact with a cooling agent, such as dry ice, to freeze or cool the hops. This cooling is facilitated by mixing the hops and the dry ice together inside of a tumbler. The tumbler continuously rotates to mix the dry ice and hops. Further mixing is afforded by an internal agitator that sweeps the interior of the tumbler. The agitator also pulverizes the hops and separates the hops from the particulate lupulin material. The tumbler is formed from a mesh material that allows the extracted lupulin to leave the tumbler and be collected.

Trichomes are removed from hops flowers and the related undesirable vegetative matter by a process that deploys water slurry agitation to produce a mixture of solid trichomes and similarly sized plant debris from the flowers. The plant debris are then removed by gravity filtration in a dense inert liquid, which is preferably a salt or brine solution. The desirable trichomes or trichome glands float on the dense liquid, while the undesirable vegetative matter sinks to the bottom of the brine containing vessel. The trichomes are readily removed and can be processed further to form concentrates for flavoring beer or other beverage, as well as added directly to beer at any stage in the brewing process.

Trichomes are removed from hops flowers and the related undesirable vegetative matter by a process that deploys water slurry agitation to produce a mixture of solid trichomes and similarly sized plant debris from the flowers. The plant debris are then removed by gravity filtration in a dense inert liquid, which is preferably a salt or brine solution. The desirable trichomes or trichome glands float on the dense liquid, while the undesirable vegetative matter sinks to the bottom of the brine containing vessel. The trichomes are readily removed and can be processed further to form concentrates for flavoring beer or other beverage, as well as added directly to beer at any stage in the brewing process.

A method for producing a beer or a beer-like beverage with a pure and mild hop aroma having a slight raw hop odor, which includes maintaining a hop-mixed liquid in a tank, which liquid contains a hop and a solvent, at a temperature less than the boiling point of the solvent, wherein at least a part of the hop-mixed liquid is withdrawn from the tank, and the liquid is supplied to an empty portion of the tank, again, to circulate the hop-mixed liquid through the tank. Also disclosed is an apparatus for producing the beer or beer-like beverage.

A method for producing a beer or a beer-like beverage with a pure and mild hop aroma having a slight raw hop odor, which includes maintaining a hop-mixed liquid in a tank, which liquid contains a hop and a solvent, at a temperature less than the boiling point of the solvent, wherein at least a part of the hop-mixed liquid is withdrawn from the tank, and the liquid is supplied to an empty portion of the tank, again, to circulate the hop-mixed liquid through the tank. Also disclosed is an apparatus for producing the beer or beer-like beverage.

A method for producing a fermented beverage, characterized in that the method includes adding a hop processed product to a raw material liquid from the tightly closed vessel, the hop processed product being prepared by treating a hop-containing water under conditions of a temperature of 100 C. or higher and 130 C. or lower, and preferably 105 C. or higher and 125 C. or lower, and a pressure of 0.01 MPa or more and 0.36 MPa or less in a tightly closed vessel; and adding an yeast to allow fermentation. According to the present invention, the bitterness ingredients and the aroma ingredients can be more conveniently extracted from the hops, so that a new taste can be provided as a luxury product.