The present invention relates to a process for reducing haze in a beverage comprising adding a protein arginine deiminase and a proline-specific endoprotease during preparation of the beverage. The invention further relates to a wort or beer comprising a protein arginine deiminase and a proline-specific endoprotease.

An arrangement for brewing and dispensing fermented drinks, primarily beers, by portions using concentrates in a personalized, tailor-made manner that is fit for self-service. The arrangement is fitted with a primary alcohol unit and a secondary alcohol unit, which are suitable for adjusting the alcohol content for each portion and contain an alcohol and water mixture of a fermented liquid, and the controlling part is connected to at least one alcohol adjusting part that is suitable for setting the alcohol content of each portion of beverage. A fermented base concentrate and alcohol originating from the fermented beverage, left in and/or extracted from the base concentrate, is used as raw material, and the alcohol content of the beverage is adjusted by adding further alcohol, and the flavour of each portion of beverage is adjusted as desired.

An arrangement for brewing and dispensing fermented drinks, primarily beers, by portions using concentrates in a personalized, tailor-made manner that is fit for self-service. The arrangement is fitted with a primary alcohol unit and a secondary alcohol unit, which are suitable for adjusting the alcohol content for each portion and contain an alcohol and water mixture of a fermented liquid, and the controlling part is connected to at least one alcohol adjusting part that is suitable for setting the alcohol content of each portion of beverage. A fermented base concentrate and alcohol originating from the fermented beverage, left in and/or extracted from the base concentrate, is used as raw material, and the alcohol content of the beverage is adjusted by adding further alcohol, and the flavour of each portion of beverage is adjusted as desired.

The invention relates to methods of producing an alcohol-reduced fermented beverage, and to a resulting alcohol-reduced fermented beverage. The invention further relates to an use of a fermentative yeast that is not capable of completely converting glucose, maltose and/or maltotriose into ethanol, for the production of an alcohol-reduced fermented beverage.

The invention relates to a method of preparing a beer having an ethanol content of 0-3.0% ABV, in situ fermentative production of gluconate component selected from gluconic acid, gluconate, glucono delta-lactone and combinations thereof by: (a) subjecting the boiled wort to two successive fermentation steps, starting with a fermentation step that generates the gluconate component, followed by the yeast fermentation; or (b) subjecting a first boiled wort to yeast fermentation to produce the yeast fermented wort; subjecting a second boiled wort to another fermentation step to generate the gluconate component and to produce a second fermented wort; and combining the yeast fermented wort and the second fermented wort. Also disclosed is a beer having an ethanol content of 0-3.0% ABV, and produced by the method.

The present invention relates to a process for reducing haze in a beverage comprising adding a protein arginine deiminase and a proline-specific endoprotease during preparation of the beverage. The invention further relates to a wort or beer comprising a protein arginine deiminase and a proline-specific endoprotease.

The invention relates to yeast strains with useful characteristics, including not being capable of producing phenolic off-flavors and/or not capable of utilizing maltose or which has limited ability to utilize maltose. Also provided is methods of producing cereal based beverages without phenolic off-flavors and/or a low alcohol or a non-alcoholic malt and/or cereal based beverage, as well as beverages produced by these methods.

The invention provides a hybrid ale strain of Saccharomyces cerevisiae and uses thereof.

The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with a non-coeliac gastrointestinal sensitivity. In particular, the present invention relates to methods of producing a food or malt-based beverage from barley grain comprising reduced levels of one or more alpha-amylase/trypsin inhibitors. Also provided is barley grain that can be used in the methods of the invention.

The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with a non-coeliac gastrointestinal sensitivity. In particular, the present invention relates to methods of producing a food or malt-based beverage from barley grain comprising reduced levels of one or more alpha-amylase/trypsin inhibitors. Also provided is barley grain that can be used in the methods of the invention.