According to the invention, there is provided barley-derived beverages characterized by notably reduced levels of both dimethyl sulfide (DMS) and/or its precursor S-methyl-L-methionine (SMM), or lacking said compounds. In addition, the invention relates to methods for producing the above-mentioned beverages—and also to barley plants useful in the preparation of such beverages, as well as other plant products prepared from said plants. Utilization of the invention clears the way for making improved production procedures of beverages with improved taste profiles, and promises also for notable reductions in the thermal energy input for production of beer.

This method for producing a beer-tasting beverage is provided with: a step in which a starting-material juice is boiled; a step in which the juice, having been boiled, is cooled; a step in which a hop suspension, i.e. a mixture of hops and an aqueous solvent, is boiled, and a hop transpiration component is recovered; a step in which the hop suspension, having been boiled, is added to the juice during or after the boiling step; and a step in which the recovered hop transpiration component is added to the cooled juice.

The present invention relates to a yeast strain used in the production of a fermented beverage, wherein the yeast strain is a hybrid obtained by a mass-mating hybridisation process between haploid spores selected from Saccharomyces cerevisiae strain Y927, strain Y115, strain WI011, strain WI017 and strain WI018, or wherein the yeast strain is an inbred strain of said hybrid. The present invention further relates to a yeast slurry, a method for brewing a fermented beverage, and a malt or tea-based beverage obtained on the basis of a fermentation process.

A method, and related apparatus, for producing beer from any types of grains includes activating phenomena of controlled hydro-dynamic cavitation during all the steps of the process, from mashing to hopping, and possibly after yeast inoculation. The present method and apparatus provide a number of advantages over traditional techniques, for example, avoiding the pre-crushing of the malts or the grains, thereby increasing the efficiency of saccharification and of starch extraction, and avoiding the boiling at equal efficiency of the hopping. Another advantage is the opportunity of causing the concentration of gluten to fall in the final product simply with controlled hydraulic processes through electromechanics, and of possibly extending fermentation.

A method, and related apparatus, for producing beer from any types of grains includes activating phenomena of controlled hydro-dynamic cavitation during all the steps of the process, from mashing to hopping, and possibly after yeast inoculation. The present method and apparatus provide a number of advantages over traditional techniques, for example, avoiding the pre-crushing of the malts or the grains, thereby increasing the efficiency of saccharification and of starch extraction, and avoiding the boiling at equal efficiency of the hopping. Another advantage is the opportunity of causing the concentration of gluten to fall in the final product simply with controlled hydraulic processes through electromechanics, and of possibly extending fermentation.

A method, and related apparatus, for producing beer from any types of grains includes activating phenomena of controlled hydro-dynamic cavitation during all the steps of the process, from mashing to hopping, and possibly after yeast inoculation. The present method and apparatus provide a number of advantages over traditional techniques, for example, avoiding the pre-crushing of the malts or the grains, thereby increasing the efficiency of saccharification and of starch extraction, and avoiding the boiling at equal efficiency of the hopping. Another advantage is the opportunity of causing the concentration of gluten to fall in the final product simply with controlled hydraulic processes through electromechanics, and of possibly extending fermentation.

A method, and related apparatus, for producing beer from any types of grains includes activating phenomena of controlled hydro-dynamic cavitation during all the steps of the process, from mashing to hopping, and possibly after yeast inoculation. The present method and apparatus provide a number of advantages over traditional techniques, for example, avoiding the pre-crushing of the malts or the grains, thereby increasing the efficiency of saccharification and of starch extraction, and avoiding the boiling at equal efficiency of the hopping. Another advantage is the opportunity of causing the concentration of gluten to fall in the final product simply with controlled hydraulic processes through electromechanics, and of possibly extending fermentation.

A system for carbonating a personalized beverage may comprise a base container including at least one sidewall defining a liquid storage area, and a carbon dioxide storage member configured to be sealingly coupled to said base container. The system may further comprise a carbon dioxide cartridge configured to selectively release carbon dioxide when engaged with said carbon dioxide storage member, and wherein said carbon dioxide storage member further comprises a pressure regulator configured to, when actuated, release the said carbon dioxide from said carbon dioxide cartridge at a rate configured to carbonate a beverage within said liquid storage over a period of time greater than 6 hours and less than 36 hours.

A system for carbonating a personalized beverage may comprise a base container including at least one sidewall defining a liquid storage area, and a carbon dioxide storage member configured to be sealingly coupled to said base container. The system may further comprise a carbon dioxide cartridge configured to selectively release carbon dioxide when engaged with said carbon dioxide storage member, and wherein said carbon dioxide storage member further comprises a pressure regulator configured to, when actuated, release the said carbon dioxide from said carbon dioxide cartridge at a rate configured to carbonate a beverage within said liquid storage over a period of time greater than 6 hours and less than 36 hours.

The present invention provides beverages and pharmaceutical compositions containing a deuterated alcohol according to Formula 1, and provides methods for their manufacture and use. ##STR00001##
The compositions of the invention are expected to ameliorate some of the negative side effects associated with the consumption of alcohol, such as hangover and facial flushing.