A method for extracting resins and oils from a plant includes: 1) tumbling, inside a container at a temperature of at most 50 degrees Fahrenheit with a tumbler, plant fibers having one or more portions that contain resins and/or oils; 2) colliding the tumbler with the plant fibers to release the one or more portions that contain resins and/or oils from the remainder of the plant fibers; and 3) segregating the one or more portions that contain resins and/or oils from the remainder of the plant fibers.

A method for extracting resins and oils from a plant includes: 1) tumbling, inside a container at a temperature of at most 50 degrees Fahrenheit with a tumbler, plant fibers having one or more portions that contain resins and/or oils; 2) colliding the tumbler with the plant fibers to release the one or more portions that contain resins and/or oils from the remainder of the plant fibers; and 3) segregating the one or more portions that contain resins and/or oils from the remainder of the plant fibers.

The present invention relates to natural aqueous essence compositions comprised of flavor and aroma constituents from hops. The invention also relates to methods for adding flavor and aroma to beers, ciders, meads, or other fermented beverages, as well as other alcoholic and non-alcoholic beverages such as seltzers, flavored waters, and teas where a hop-derived flavor and aroma is desired. The aqueous essence compositions are comprised of compounds that are naturally present in hops or in beer and/or result from processes that occur during brewing or in the aqueous processing of hop cones, hop pellets, or other solids separated from the hop plant (Humulus lupulus). The present invention also relates to the process by which aroma and flavor components are released and isolated from hops in a process that involves steam stripping, concentration, and collection of valuable aroma- and flavor-active hop constituents.

The present invention relates to natural aqueous essence compositions comprised of flavor and aroma constituents from hops. The invention also relates to methods for adding flavor and aroma to beers, ciders, meads, or other fermented beverages, as well as other alcoholic and non-alcoholic beverages such as seltzers, flavored waters, and teas where a hop-derived flavor and aroma is desired. The aqueous essence compositions are comprised of compounds that are naturally present in hops or in beer and/or result from processes that occur during brewing or in the aqueous processing of hop cones, hop pellets, or other solids separated from the hop plant (Humulus lupulus). The present invention also relates to the process by which aroma and flavor components are released and isolated from hops in a process that involves steam stripping, concentration, and collection of valuable aroma- and flavor-active hop constituents.

Devices and methods for the high-pressure treatment of bulk material by extraction and/or impregnation. The bulk material is arranged in the interior volume of a pressure vessel device and is treated at a high pressure while sealed off from the surroundings. The high-pressure treatment is performed batchwise in a closed system in the pressure vessel device in a pressure-tight fashion. The bulk material is fed batchwise to the interior volume with the pressure vessel device closed and being arranged on at least one treatment level and, after the high-pressure treatment has occurred, being discharged batchwise from the interior volume with the pressure vessel device closed. The invention furthermore relates to the use of a supporting tray module with at least one treatment level for the high-pressure treatment in a closed system.

Method for preparing a beverage component, the method comprising the steps of: (a) Providing an aqueous suspension comprising at least 1.5 g/l, preferably at least 3 g/l, most preferably at least 5 g/l hops or hop products and fermentable carbohydrates; (b) Fermenting the aqueous suspension with a yeast to obtain the beverage component, characterized in that the aqueous suspension comprises an amount of free amino nitrogen (FAN) of less than 11 ppm FAN/ Pl, preferably less than 6 ppm FAN/ Pl, most preferably less than 4.5 ppm FAN/ Pl, at the start of fermentation and/or that aqueous suspension comprises an amount of free amino nitrogen (FAN) of less than 180 ppm, preferably less than 100 ppm, most preferably less than 85 ppm.

Method for preparing a beverage component, the method comprising the steps of: (a) Providing an aqueous suspension comprising at least 1.5 g/l, preferably at least 3 g/l, most preferably at least 5 g/l hops or hop products and fermentable carbohydrates; (b) Fermenting the aqueous suspension with a yeast to obtain the beverage component, characterized in that the aqueous suspension comprises an amount of free amino nitrogen (FAN) of less than 11 ppm FAN/ Pl, preferably less than 6 ppm FAN/ Pl, most preferably less than 4.5 ppm FAN/ Pl, at the start of fermentation and/or that aqueous suspension comprises an amount of free amino nitrogen (FAN) of less than 180 ppm, preferably less than 100 ppm, most preferably less than 85 ppm.

The present invention relates to hop products, in particular to hop products for flavouring beer and enhancing the aroma of beers, ales and other brewed beverages. More specifically, the present invention relates to such products which are 100% hop-derived and which are readily dispersible in cold wort and beer. As a result of our research, we have determined that polar hop extracts, in particular aqueous extracts of hops, have emulsifying properties for hop oil or hop oil-based hop extract products. This has allowed us to develop hop flavouring and aroma products for beer consisting solely of natural products, without the need for artificial emulsifiers and thickening agents or solvents. Surprisingly and unexpectedly, we have found that our combinations of hop-derived constituents is readily dispersible in cold wort and in beer, even when formulated as a 100% hop-derived paste, and provides excellent hop flavour and aroma to the finished beer. Accordingly, the present invention provides a hop composition comprising a mixture of a polar extract of hops and a hop oil-containing component.

The present invention relates to hop products, in particular to hop products for flavouring beer and enhancing the aroma of beers, ales and other brewed beverages. More specifically, the present invention relates to such products which are 100% hop-derived and which are readily dispersible in cold wort and beer. As a result of our research, we have determined that polar hop extracts, in particular aqueous extracts of hops, have emulsifying properties for hop oil or hop oil-based hop extract products. This has allowed us to develop hop flavouring and aroma products for beer consisting solely of natural products, without the need for artificial emulsifiers and thickening agents or solvents. Surprisingly and unexpectedly, we have found that our combinations of hop-derived constituents is readily dispersible in cold wort and in beer, even when formulated as a 100% hop-derived paste, and provides excellent hop flavour and aroma to the finished beer. Accordingly, the present invention provides a hop composition comprising a mixture of a polar extract of hops and a hop oil-containing component.

The present invention relates to natural aqueous essence compositions comprised of flavor and aroma constituents from hops. The invention also relates to methods for adding flavor and aroma to beers, ciders, meads, or other fermented beverages, as well as other alcoholic and non-alcoholic beverages such as seltzers, flavored waters, and teas where a hop-derived flavor and aroma is desired. The aqueous essence compositions are comprised of compounds that are naturally present in hops or in beer and/or result from processes that occur during brewing or in the aqueous processing of hop cones, hop pellets, or other solids separated from the hop plant (Humulus lupulus). The present invention also relates to the process by which aroma and flavor components are released and isolated from hops in a process that involves steam stripping, concentration, and collection of valuable aroma- and flavor-active hop constituents.