A fermented beverage is described together with a method for its production from one or more component of a Cannabis plant. The beverage comprises carbohydrates derived from hydrolysis of cellulose and/or hemicellulose from Cannabis, as a fermentation substrate. The beverage may contain alcohol or may be non-alcoholic. Active phytocannabinoid compounds may be present, preferably in the non-alcoholic beverages. The method includes the steps of (a) obtaining a cellulose-rich pulp from the one or more components of the Cannabis plant, from which lignin and/or hemicellulose has been released (through any number of multiple prehydrolysis steps); (b) degrading the cellulose-rich pulp into carbohydrates (saccharification step) with enzymatic hydrolysis by one or more cellulose-degrading and/or hemicellulose-degrading enzymes, and/or with acid hydrolysis to form carbohydrates; (c) preparing a wort from the carbohydrates with (or if desired without) sufficient yeast nutritional requirements and flavoring from portions of the Cannabis plant; and (d) fermenting the wort to form the fermented beverage. (e) Optionally performing steps to finish the beer including but not limited to aging, alcohol removal, formulation and flavoring by addition of phytocannabinoids and/or terpenes, xylooligimers, and/or Cannabis extracts and/or Cannabis oils with or without accelerants (to accelerate the onset of the bioactive effect) and/or deccelerants (to shorten the duration of the bioactive effect) as desired. The optional removal of alcohol may be conducted by reverse osmosis or other process. Phytocannabinoids or flavorings may be introduced as desired.

Provided is a dietary fiber characterized in that bitterness and unpleasant aftertaste are restrained. The dietary fiber has terminal sugars and is characterized in that the ratio of aldoses relative to the total of the terminal sugars is 10% or less. Such a dietary fiber may be, for example, indigestible dextrin, polydextrose or the like. The dietary fiber may be used as a food additive (for example, a beverage additive).

Provided is a dietary fiber characterized in that bitterness and unpleasant aftertaste are restrained. The dietary fiber has terminal sugars and is characterized in that the ratio of aldoses relative to the total of the terminal sugars is 10% or less. Such a dietary fiber may be, for example, indigestible dextrin, polydextrose or the like. The dietary fiber may be used as a food additive (for example, a beverage additive).

The present invention is directed to methods for making fermented beverages and other fermentation products including lactic acid and ethanol for fuel and the products produced therefrom.

Methods, compositions, and systems for fermentation, particularly large scale operations for production of ethanol and dried distiller's grain are provided. Addition of a transglutaminase source to a process stream aids in removing protein from the system in order to provide a high protein feed product and/or provide clarified backset for fermentation. Transglutaminase can be in reagent form or can be produced by microorganisms added to the process stream.

Provided herein are genetically modified yeast cells that recombinantly express a gene encoding an alcohol-O-acyltransferase (AAT) enzyme and a gene encoding a fatty acid synthase a subunit (FAS2) enzyme. Also provided are methods of producing fermented beverages and compositions comprising ethanol using the genetically modified yeast cells described herein.

The present invention provides beverages and pharmaceutical compositions containing a deuterated alcohol according to Formula 1, and provides methods for their manufacture and use.

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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.

The present invention provides beverages and pharmaceutical compositions containing a deuterated alcohol according to Formula 1, and provides methods for their manufacture and use.

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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.

The present invention relates to methods of producing a food or malt-based 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 very low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.

An apparatus for layering fluids in a container is provided. The apparatus may include a first component and a second component. The first component may include a first extension, a second extension, and a support portion disposed between the first extension and the second extension. When the first extension and the second extension are supported by the top of the drinking container, the support portion may be disposed at a vertical opening into the drinking container. The second component may include an upper portion defining a basin and a plurality of apertures extending between the basin and an exterior of the upper portion, a middle portion, and a lower portion. The lower portion or the middle portion may be configured to be coupled with the support portion of the first component to suspend the second component at the vertical opening into the drinking container.