A beer making system may adjust the beer making process based on the age and provenance of hops to achieve a designed flavor profile. Hops may be analyzed and packaged, with the analysis stored for recall by a beer making system. When the hops are used during beer making, compensations may be made to the recipe parameters to compensate for estimated changes in the hops performance. In one use case, hops may be analyzed and sealed into single-use packages, which may be subsequently used with an automated or semi-automated beer making machine. A database lookup may be performed at beer making to adjust a recipe to increase or decrease time, temperature, or other parameters of a beer making process.

This beer-flavored beverage has a genuine extract value of at most 2.30 mass %, a pyroglutamic acid content of at least 15 mg/L, and a linalool content of 5-100 mass ppb.

A device, system and method are for treating a suspension, containing plant constituents, in particular separating a liquid or a solid therefrom, in the field of production of food, pharmaceutical and luxury products, and to corresponding uses. The device for continuously or discontinuously treating a suspension, in particular for separating a liquid or liquid phase or a solid or a residual phase from the suspension includes: a receiving unit for receiving the suspension and at least one separating device having a surface having openings. The surface can be brought into contact with the suspension, if the suspension is present in the receiving unit for separation into the liquid phase and the solid phase. During the operation of the device, the surface is arranged such that it is moved or can be moved or can be rotated relative to the suspension, the solid phase and/or the receiving unit.

A beer-flavored beverage that has a genuine extract value of no more than 2.30% by mass, a total polyphenol volume of 20-250 mass ppm, a total nitrogen volume of 5-100 mg/100 ml, and a linalool content of 5-100 mass ppb.

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.