A process for preparing a cereal-based beverage, the method comprising: —providing malt or unmalted cereal grains; ˜mashing said malt or unmalted cereal grains to solubalize fermentable sugars therein the mashing comprising: —a first step wherein the malt or unmalted cereal grains are exposed to protease activity and optionally glucanase activity, the first step being carried out in a temperature interval A; —a subsequent second step wherein the malt or unmalted cereal grains are exposed to beta-amylase and alfa-amylase activity carried out in a temperature interval inhibiting the protease activity of the first step; —filtering the mashed malt or unmalted cereal grains to obtain a wort; —fermenting said wort to obtain the malt-based beverage; wherein the process comprises the addition of malt rootlets to the wort, characterised in that said malt rootlets are added to the malt or unmalted cereal grains during the second step of the mashing process at which protease activity is inhibited.

A process of producing black malt. In the process, a batch of malted grain is steeped in water such that, after steeping, the malted grain has a first moisture content. The batch of malted grain is microwaved such that, after microwaving, the first moisture content is reduced to a second moisture content. Further, in the process, the batch of malted grain is dried at a temperature of from 150° C. to 200° C. for a time period sufficient to produce the batch of black malt. The batch of black malt has a third moisture content that less than the second moisture content.

A process of producing black malt. In the process, a batch of malted grain is steeped in water such that, after steeping, the malted grain has a first moisture content. The batch of malted grain is microwaved such that, after microwaving, the first moisture content is reduced to a second moisture content. Further, in the process, the batch of malted grain is dried at a temperature of from 150° C. to 200° C. for a time period sufficient to produce the batch of black malt. The batch of black malt has a third moisture content that less than the second moisture content.

The present invention relates to barley plant or a part thereof, wherein the kernels of said barley plant have a reduced (1,3;1,4)--glucan content. The barley plant may carry a mutation in the CslF6 gene, wherein said mutated CslF6 gene encodes a mutant CslF6 polypeptide.

The present invention relates to barley plant or a part thereof, wherein the kernels of said barley plant have a reduced (1,3;1,4)--glucan content. The barley plant may carry a mutation in the CslF6 gene, wherein said mutated CslF6 gene encodes a mutant CslF6 polypeptide.

The present invention relates to methods for preparing cereal-based beverages. The present invention provides, for example, methods for steeping and germination of cereal grain under continuous aeration. Particularly, the present invention provides methods for heating the germinated cereal grains prior to wet milling of germinated cereal grains and direct transfer of the germinated grain, without drying, to the brewery for further processing. Compared to current methods the methods of the present invention significantly reduce water consumption, energy consumption and transport need.

The invention provides a method for treating viral infections and coinfections through the use of inhibitory agents that prevent a unique viral structural protein motifs from binding to host proteins from the clathrin adaptor proteins family and subsequently preventing viral replication.

The invention provides a method for treating viral infections and coinfections through the use of inhibitory agents that prevent a unique viral structural protein motifs from binding to host proteins from the clathrin adaptor proteins family and subsequently preventing viral replication.

A process of producing crystal malt in which a batch of malted grain or germinated malt having a first moisture content is provided. The batch is heated by mircowaving or steaming such that at least 85% of the batch saccharifies. During heating, the first moisture content is reduced to a second moisture content. Embodiments of a batch of crystal malt are also provided. The batch of crystal malt includes at least 90% crystallized malt kernels. Further, the batch of crystal malt contains less than 50 ppb of 4-methylimidazole (4-MeI).

A process of producing crystal malt in which a batch of malted grain or germinated malt having a first moisture content is provided. The batch is heated by mircowaving or steaming such that at least 85% of the batch saccharifies. During heating, the first moisture content is reduced to a second moisture content. Embodiments of a batch of crystal malt are also provided. The batch of crystal malt includes at least 90% crystallized malt kernels. Further, the batch of crystal malt contains less than 50 ppb of 4-methylimidazole (4-MeI).