The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.

The present invention aims to provide a beverage with increased fullness. In particular, the present invention aims to provide a non-alcoholic beer-taste beverage with increased fullness. The present invention relates to a non-alcoholic beer-taste beverage containing 2′-deoxyadenosine at a concentration of 1 ppm or more.

The present invention discloses a method for preparing beer having an ethanol content of 0-1.0 vol. %, comprising providing a medium having an ethanol content of 0-20 vol. %, which medium comprises restricted-fermentation beer; subjecting said medium to a distillation step, thereby reducing the quantity of one or more aldehydes selected from the group consisting of 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, 3-methylthiopropionaldehyde, phenylacetaldehyde, hexanal, trans-2-nonenal, benzaldehyde and furfural in the medium, and thereby also reducing the ethanol content, if present, to a content in the range of 0-1.0 vol. %. The invention furthermore discloses beer obtained with the said process.

The present invention relates to yeast strains of the species Saccharomyces pastorianus with the useful characteristic of producing low levels of diacetyl during fermentation. Also provided are methods of producing a malt and/or cereal based beverage with these strains, as well as beverages produced by this method.

It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol/vol) alcohol, can be produced by using Pichia kluyveri yeast strains. In particular, Pichia kluyveri yeast strains only use the glucose in the wort, and have the ability of converting this substrate into a high concentration of specific flavor compounds, which are normally produced by Saccharomyces ssp. yeast strains used for the brewing of beer. In this way the Pichia kluyveri yeast strains can be used to produce either a low alcohol or alcohol-free beverage, depending on the glucose levels in the wort. The main flavor compounds produced by Pichia kluyveri in the fermentation of wort are isoamyl acetate, isoamyl alcohol, ethyl butyrate, ethyl hexanoate and ethyl octanoate.

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.

The present invention recognizes that there is a long felt need for the ability to produce extracts of natural products, such as but not limited to wood, in order to provide flavoring to foods and beverages, including but not limited to non-alcoholic and alcoholic beverages. A first aspect of the present invention generally relates to a method of making a flavored extract of at least one natural product such as wood. A second aspect of the present invention generally relates to a product produced ty the method of the first aspect. A third aspect of the present invention generally relates to a method of making a food or beverage including a product of the first aspect. A fourth aspect of the present invention generally relates to a food or beverage produced by a method of the third aspect. A fifth aspect of the present invention generally relates to aspects of the present invention particularly adapted for beer.

The present invention recognizes that there is a long felt need for the ability to produce extracts of natural products, such as but not limited to wood, in order to provide flavoring to foods and beverages, including but not limited to non-alcoholic and alcoholic beverages. A first aspect of the present invention generally relates to a method of making a flavored extract of at least one natural product such as wood. A second aspect of the present invention generally relates to a product produced ty the method of the first aspect. A third aspect of the present invention generally relates to a method of making a food or beverage including a product of the first aspect. A fourth aspect of the present invention generally relates to a food or beverage produced by a method of the third aspect. A fifth aspect of the present invention generally relates to aspects of the present invention particularly adapted for beer.

Provided is a method for producing a liquor. The method for producing a liquor may comprise the steps of: preparing whole grains comprising husks or stems; pulverizing the whole grains so as to produce a pulverized grain product; producing a first intermediate product by mixing the pulverized grain product, a solvent, and a first enzyme and performing a primary saccharification process at a first temperature; producing a second intermediate product by adding a second enzyme to the first intermediate product and performing a secondary saccharification process at a high second temperature different from the first temperature; and adding yeast to the second intermediate product and fermenting.

Provided is a method for producing a liquor. The method for producing a liquor may comprise the steps of: preparing whole grains comprising husks or stems; pulverizing the whole grains so as to produce a pulverized grain product; producing a first intermediate product by mixing the pulverized grain product, a solvent, and a first enzyme and performing a primary saccharification process at a first temperature; producing a second intermediate product by adding a second enzyme to the first intermediate product and performing a secondary saccharification process at a high second temperature different from the first temperature; and adding yeast to the second intermediate product and fermenting.