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 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.

An apparatus and method of high pressure treatment of bulk material by extraction and/or impregnation may involve treating bulk material in an internal volume of a pressure vessel apparatus at a high pressure level in a range from 40 to 1000 bar under isolation from the environment. The high pressure treatment may be performed charge-wise in a closed system in the pressure vessel apparatus in that the bulk material is supplied charge-wise to the internal volume with the pressure vessel apparatus closed and is positioned in at least one treatment plane. Upon completion of the high pressure treatment, the bulk material is discharged charge-wise from the internal volume with the pressure vessel apparatus closed. This also gives advantages in terms of handling, especially also with regard to material flow, and with regard to operational reliability.

This invention discloses a method for producing of hop aroma from hop oil that uses only carbon dioxide and ethanol as solvents. It also covers green aromas produced by that method and the beers produced using these green aromas.

This invention discloses a method for producing of hop aroma from hop oil that uses only carbon dioxide and ethanol as solvents. It also covers green aromas produced by that method and the beers produced using these green aromas.

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.

The present invention relates to new products and processes for making and using hop extract products comprising hop oils present in amounts between about 6 mL/100 g to about 40 mL/100 g, or more. The oil enriched hop extracts of the present invention also contain higher proportions of oil relative to other hop components typically found in hop extracts. Production of the oil enriched hop extracts may comprise a partial or a first extraction of hop materials. In one preferred embodiment, such extraction may occur under pressures of 1700 psi to about 3700 psi for less than three hours. The enriched oil extracts of the present invention can be used to produce beers having enhanced aroma and flavor profiles. The present invention also relates to products and processes for making and using second extractions of hop materials comprising alpha acids present in amounts of, for example, about 50% to about 70% (w/w).

The present invention relates to new products and processes for making and using hop extract products comprising hop oils present in amounts between about 6 mL/100 g to about 40 mL/100 g, or more. The oil enriched hop extracts of the present invention also contain higher proportions of oil relative to other hop components typically found in hop extracts. Production of the oil enriched hop extracts may comprise a partial or a first extraction of hop materials. In one preferred embodiment, such extraction may occur under pressures of 1700 psi to about 3700 psi for less than three hours. The enriched oil extracts of the present invention can be used to produce beers having enhanced aroma and flavor profiles. The present invention also relates to products and processes for making and using second extractions of hop materials comprising alpha acids present in amounts of, for example, about 50% to about 70% (w/w).