A fermented malt beverage obtained by fermenting a malt with an yeast, characterized in that the fermented malt beverage fulfills: (A) a bitterness unit measured in accordance with a method described in the section 8.15 Bitterness Units of The Methods of Analysis of BCOJ: 30 to 45 BU; and (B) a total content of sugars composed of glucose, sucrose, maltose, isomaltose, and a trisaccharide: 0.9 to 3.0 w/v %. The fermented malt beverage of the present invention is provided with bitterness and sweetness, and excellent in the balances thereof, so that the beverage can provide a new taste as a luxury product.

Apparatus, methods, and systems for in-line detection of chemical compounds in beer are provided. In these apparatus, methods, and systems, a small sample of wort is removed from a fermentation vessel, heated, analyzed by infrared attenuated total reflectance (IR-ATR) spectroscopy, and returned to the fermentation vessel. The concentrations of one or more chemical compounds in the wort can be ascertained directly from IR-ATR spectroscopy data, or indirectly from applying an algorithm to the IR-ATR spectroscopy data based on known reaction kinetics and stoichiometry. The apparatus, methods, and systems do not destroy the wort sample or contaminate the fermenting wort and so can be employed continuously during fermentation, and are rapid, accurate, and inexpensive.

The present invention relates to a beer-taste beverage having a malt ratio in materials of 66.6% by mass or less, a protein content greater than 0.31 g/100 ml, and a sugars content of 2.5 g/100 ml or less.

It has unexpectedly been found that Pichia spp. strains have advantageous properties useful in the beer fermentation process. In particular, Pichia spp. yeast strains can be combined with normal beer yeast strains and different hop varieties in a fermentation process to produce synergistic effectsnamely, the increased production of esters in the fermentation product. More specifically, the yeast can be used to produce increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate and ethyl octanoate in beer. In addition, the Pichia spp. strain interacts differently with different hop varieties, so the flavor profile of beer can be tuned by using different combinations of Pichia spp. strains and hops. The present invention relates to a method of brewing beer using a Pichia spp. yeast strain and at least one hop variety, a beer obtainable by such a method and use of a Pichia spp. yeast strain according to the present invention.

The present invention relates to a method for producing a sport beverage, comprising the steps of providing malt and/or unmalted grains, providing mashing liquor produced from spent grains, processing the malt and the mashing liquor to obtain a wort, fermenting the wort by using a yeast and optionally, blending with flavour(s) and/or vitamin(s); and/or adding of sugar(s). The present invention further relates to a sport beverage obtained by said method, wherein said sport beverage is non-alcoholic or has an alcohol content of less than about 1.2 vol-%, preferably less than about 0.5 vol-%. The present invention also relates to the use of the sport beverage before and/or after physical activities.

Embodiments are directed to visualizing data using a graphical user interface (GUI) that may include a graph panel and a visualization panel arranged to receive inputs or interactions. A data model may be provided and displayed in the visualization panel. Input information that specifies portions of the data model may be provided to the visualization panel. Transform models may be determined based on the specified portions of the data model such that the determined transform models include a model interface that accepts the input information. The transform models may be employed to generate graph objects based on the data model, the input information such that the graph objects may be included in a graph model. Queries based on the graph model may be executed to provide results from the data model such that the results may be displayed in a visualization.

One embodiment of the present invention is a nested fermentation method for making a beverage, such as an alcoholic or non-alcoholic beer, a wine, or the like, the method comprising the steps of: creating a fermented wort solution, wherein creating the fermented wort solution comprises performing a first fermentation process on a first wort; creating a distilled wort, wherein creating the distilled wort comprises removing an initial portion of alcohol and an initial portion of water from the fermented wort solution; and creating a concentrated fermented wort solution, wherein creating the concentrated fermented wort solution comprises adding additional fermentation ingredients to the distilled wort and performing a second fermentation process on the additional fermentation ingredients to the distilled wort.

Device 1 for mixing the contents of a tank 10 comprising a first pipe connecting body 20 arranged on a connecting flange 14 of a tank 10; a riser pipe 40 extending through the first pipe connecting body 20 into the tank; a mixing pipe 50 extending through said first pipe connecting body 20 into said tank; and a pump 60 whose outlet 64 can be connected at least to the mixing pipe 50 and whose inlet 62 can be connected both to the first pipe connecting body 20 and to the riser pipe 40. Further a method for mixing the contents of a tank is claimed.

Provided herein is an effervescent beer containing 0.005-0.17 mg/ml riboflavin such that the beer fluoresces upon exposure to light having an emission spectrum of about 100-500 nm. The riboflavin may be added alone or in combination with one or more additional agents to enhance the flavor, intensity and/or color of the light. Methods of producing such beers are also provided.

The present disclosure discloses a method for screening malt for brewing red beer, and belongs to the field of beer brewing. The method takes different kinds of malt samples as examples, and after whole malt mashing and dilution, mashed wort is diluted with water to a chroma value of 50-80 EBC; and when the red intensity of the mashed wort having a chromatic value of 50-80 EBC is 0.209-0.289, the measured malt can be fermented and brewed into red beer. The method can screen malt for red beer brewing simply and quickly, is of important practical significance for guiding the production of red beer, and lays an important foundation for further brewing red beer with different malt.