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 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.

An object of the present invention is to provide a beer taste beverage which shows suppressed sourness, robust feeling of drinking and excellent beer-like flavor, while having sufficient bacteriostatic properties to be distributed through the market. The means for solving the problems is a beer taste beverage with an alcohol concentration of less than 1% (v/v), containing 10 mg/100 mL or more of proline, and 11 mg/100 mL or less of amino nitrogen.

An object of the invention is to provide a beer-taste fermented malt beverage with an alcohol concentration of less than 1% (v/v), which has beer-like fermented feeling and robust feeling of drinking, and does not give a watery drinking feeling. The means for solving the problems is a beer-taste fermented malt beverage with an alcohol concentration of less than 1% (v/v), containing a wort fermented liquid, more than 5.3 ppm and less than 80 ppm of pyruvic acid, more than 29.2 ppm and less than 90 ppm of succinic acid, and having a genuine extract concentration of more than 2.0% (w/w).

An object of the invention is to provide a beer-taste fermented malt beverage with an alcohol concentration of less than 1% (v/v), which has beer-like fermented feeling and robust feeling of drinking, and does not give a watery drinking feeling. The means for solving the problems is a beer-taste fermented malt beverage with an alcohol concentration of less than 1% (v/v), containing a wort fermented liquid, more than 5.3 ppm and less than 80 ppm of pyruvic acid, more than 29.2 ppm and less than 90 ppm of succinic acid, and having a genuine extract concentration of more than 2.0% (w/w).

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 invention provides a method of producing a low alcohol beer, comprising the steps of: providing an alcoholic malt beverage; subjecting the alcoholic malt beverage to a de-alcoholization step to produce a low alcohol malt beverage; adding hops to the low alcohol malt beverage in an amount of at least 10 g/hl to produce at least 10 hl of a suspension; keeping the suspension between 1 hour and 20 days at a temperature between −2 and 43° C. to produce a low alcohol beer; and optionally subjecting said low alcohol beer to a filtration step.

This process results in a low alcohol beer which has a surprisingly good taste profile.

Also provided is a low alcohol beer that is obtained by the aforementioned method.

The invention provides a method of producing a low alcohol beer, comprising the steps of: providing an alcoholic malt beverage; subjecting the alcoholic malt beverage to a de-alcoholization step to produce a low alcohol malt beverage; adding hops to the low alcohol malt beverage in an amount of at least 10 g/hl to produce at least 10 hl of a suspension; keeping the suspension between 1 hour and 20 days at a temperature between −2 and 43° C. to produce a low alcohol beer; and optionally subjecting said low alcohol beer to a filtration step.

This process results in a low alcohol beer which has a surprisingly good taste profile.

Also provided is a low alcohol beer that is obtained by the aforementioned method.

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 sugars content of 2.5 g/100 ml or less.

The invention pertains to a beer having an ethanol content of 0-1.0 vol. %, comprising at least 0.001 μg/l eth-yl-2-methylpentanoate (EMP). It has been found that EMP has a strong wort-flavor masking effect. A beer of the invention has low wort-flavor and less overpowering flavor, and is generally considered refreshing.