Disclosed herein is one or more maltose syrup having a (i) viscosity of 10,000 cP or less at 40 C. and 81.5% solids, and/or (ii) distribution of polysaccharides comprising 12% or less DP1, 42% or more DP2, 10% or more DP3, and 20.0%-33.0% DP4+, and the process for making and comestibles containing said syrup.

Methods and systems for making refined fermented beverages, including neutral malt beverages, having reduced or negligible levels of organic acids, particularly acetic acid, relative to bright beer and other untreated fermented beverages. The refined fermented beverages are produced using a caustic dosing system to neutralize naturally-present organic acids typically present in untreated fermented beverages and convert them into their respective conjugate bases as salts. The salts of the neutralized organic acids are then removed or separated from the treated fermented beverage to form the refined fermented beverage.

Methods and systems for making refined fermented beverages, including neutral malt beverages, having reduced or negligible levels of organic acids, particularly acetic acid, relative to bright beer and other untreated fermented beverages. The refined fermented beverages are produced using a caustic dosing system to neutralize naturally-present organic acids typically present in untreated fermented beverages and convert them into their respective conjugate bases as salts. The salts of the neutralized organic acids are then removed or separated from the treated fermented beverage to form the refined fermented beverage.

Provided are a sparkling beverage having excellent foam properties and a method for the same. A sparkling beverage according to one embodiment of the present invention has a ratio of a nitrogen content (ppm) to an extract (w/v %) of less than 28.0. A method of improving foam properties of a sparkling beverage according to one embodiment of the present invention includes adjusting a ratio of a nitrogen content (ppm) to an extract (w/v %) of a sparkling beverage to less than 28.0, to thereby improve foam properties of the sparkling beverage.

Provided are a sparkling beverage having excellent foam properties and a method for the same. A sparkling beverage according to one embodiment of the present invention has a ratio of a nitrogen content (ppm) to an extract (w/v %) of less than 28.0. A method of improving foam properties of a sparkling beverage according to one embodiment of the present invention includes adjusting a ratio of a nitrogen content (ppm) to an extract (w/v %) of a sparkling beverage to less than 28.0, to thereby improve foam properties of the sparkling beverage.

A beer-taste beverage, containing a carbon dioxide-extracting product of a plant raw material containing fruit peels of a citrus plant. The present invention provides a beer-taste beverage which is capable of favorably providing an aroma component of a citrus plant and a method for producing the same, which can provide a new taste as luxury products.

A method of purifying a hop raw material includes subjecting the hop raw material to a first processing step to form a hop oil extract substantially free of lipids, waxes, flavonoids, and plant matter, collecting the hop oil extract, and optionally subjecting the hop oil extract to a second processing step to yield a purified hop oil product.

Provided herein are methods of making a beer beverage, wherein a fermented malt beverage is filtered using one or more filtration stages. In various embodiments, beer beverages that are produced using the methods provided herein may have an increased real degree of fermentation (RDF) and/or may have a reduced carbohydrate content. In particularly preferred embodiments, beer beverages produced using the methods provided herein have a carbohydrate content of less than 0.5 grams per 12 fluid ounces.

Provided herein are methods of making a beer beverage, wherein a fermented malt beverage is filtered using one or more filtration stages. In various embodiments, beer beverages that are produced using the methods provided herein may have an increased real degree of fermentation (RDF) and/or may have a reduced carbohydrate content. In particularly preferred embodiments, beer beverages produced using the methods provided herein have a carbohydrate content of less than 0.5 grams per 12 fluid ounces.

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.