The present invention relates to compositions and methods for adding bitter flavor to beer and other beverages. The present invention concerns the use of compositions comprising compounds that are present in hop extracts or in beer and result from natural processes that occur during processing or storage (aging) of hops or beer. The present invention further concerns the use of suitable amounts of a composition comprising humulinones for adding bitter flavor to beer and other beverages.

Methods of preparing low alcohol malt beverages that include herbal compositions and that do not involve removal of alcohol to achieve an alcohol level of 2.5% or less are provided. In various implementations, methods of preparing low alcohol beverages can utilize biological approaches to limit alcohol levels in malt beverages containing herbal compositions. Herbal compositions can be selected to provide desired features to the low alcohol malt beverages.

Provided is a beer-taste beverage comprising 1000 ppb by mass or less of 4-vinylguaiacol, having an ethyl hexanoate content of 120 ppb by mass or more, and comprising at least one aroma component (X) selected from γ-decanolactone and ethyl 2-methylbutyrate, wherein a ratio of the content (unit: ppb by mass) of ethyl hexanoate to the total content (unit: ppb by mass) of the aroma component (X) [ethyl hexanoate/aroma component (X)] is 1100 or less.

Provided is a beer-taste beverage comprising 1000 ppb by mass or less of 4-vinylguaiacol, having an ethyl hexanoate content of 120 ppb by mass or more, and comprising at least one aroma component (X) selected from γ-decanolactone and ethyl 2-methylbutyrate, wherein a ratio of the content (unit: ppb by mass) of ethyl hexanoate to the total content (unit: ppb by mass) of the aroma component (X) [ethyl hexanoate/aroma component (X)] is 1100 or less.

A rapid method of brewing malt beverages having 0.0% alcohol by volume with the use of yeast in aerobic conditions. The yeast is inactivated by boiling after undergoing fermentative (minimal yeast contact time) growth, during either aerobic or anaerobic conditions. Aspects of the beverage such as sweetness, aldehyde content, flavor-positive components, pH, mouthfeel and heat are controlled to emulate popular styles of beer. The beverage may also be fortified with alcohol to create alcoholic products, such as beer, kombucha, hard seltzer, wine or spirits in a rapid time frame.

The present invention relates to methods of mashing 100% adjunct grists. More specifically, the instant disclosure provides methods and compositions wherein an alpha-amylase in combination with an maltogenic alpha amylase and/or glucoamylse to make a non-malt wort composed by adjunct raw materials.

A composition for foodstuff, having a mass ratio of a total content of D-isoleucine, D-leucine, and D-valine to the content of D-alanine (D-isoleucine, D-leucine, and D-valine/D-alanine) of 0.1 or more. The composition of the present invention is useful in the fields of foodstuff, and the like.

A composition for foodstuff, wherein a total content of D-aspartic acid and D-glutamic acid per Brix (°) ((mg/L)/Brix) is 30 or more. The composition of the present invention is useful in the fields of foodstuff, and the like.

The problem of the invention is to provide a malt beverage which has rich feeling, a reduced grain smell, and can also be produced at a low cost. The means for solving the problem is a malt beverage containing δ-cadinene at a concentration of 3-10 ppb.

A beverage product, and a system and a method for manufacturing the same are provided. The method for manufacturing a beverage product includes: (a) providing a beverage intermediate product including a container and a beverage, wherein the container has an accommodating space which is not occupied by the beverage; (b) filling a beverage foam into the accommodating space; and (c) sealing the container so that the accommodating space is sealed to obtain the beverage product.