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.

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.

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.

A process for brewing sour beer includes: heating milled grain, water and enzymes to produce a mash; then combining the mash with hot water to produce a wort; then combining the wort with bioacid in a sour tank and heating the wort to produce a soured wort; then transferring the soured wort to a kettle; heating the soured wort in the kettle; then removing particulate matter from the soured wort; then transferring the soured wort to a cellar.

A process for brewing sour beer includes: heating milled grain, water and enzymes to produce a mash; then combining the mash with hot water to produce a wort; then combining the wort with bioacid in a sour tank and heating the wort to produce a soured wort; then transferring the soured wort to a kettle; heating the soured wort in the kettle; then removing particulate matter from the soured wort; then transferring the soured wort to a cellar.

An object of the present invention is to provide a low-alcohol beer-taste beverage having a beer-like complex taste and barley-like sweetness, having a good balance between sourness and sweetness, and exhibiting a refreshing aftertaste. A means for solving the problem is a low-alcohol beer-taste beverage containing more than 100 mg/L and less than 600 mg/L of proline, and more than 25 mg/L and less than 200 mg/L of acetic acid.

An object of the present invention is to provide a low-alcohol beer-taste beverage having a beer-like complex taste and barley-like sweetness, having a good balance between sourness and sweetness, and exhibiting a refreshing aftertaste. A means for solving the problem is a low-alcohol beer-taste beverage containing more than 100 mg/L and less than 600 mg/L of proline, and more than 25 mg/L and less than 200 mg/L of acetic acid.

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.

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.