A process that produces a non-alcohol cereal beverage (NACB) includes separating an input fermented malt beverage (FMB) into an output FMB and the NACB, wherein the separating includes multiple stages; and adding water during the separating so that the output FMB has the same alcohol by volume (ABV) as the input FMB during each stage of the separating.

A process that produces a non-alcohol cereal beverage (NACB) includes separating an input fermented malt beverage (FMB) into an output FMB and the NACB, wherein the separating includes multiple stages; and adding water during the separating so that the output FMB has the same alcohol by volume (ABV) as the input FMB during each stage of the separating.

Methods of separating components traditionally considered as waste material from mold-fermented compositions are described. The waste components can be separated either from unfiltered compositions or from a separation stream separated from a composition. In some embodiments, filamentous fungus used in the production of the mold-fermented composition is specifically targeted for separation. Incorporation of separated waste components into various products are also described herein. In some embodiments, the separated components are used in alternative meat products and other foods designed for human consumption. Separated components can also be used in animal feed, as feed stock for other fermentation processes, or for use in treating food, creating cosmetics, or chemical processes.

Methods of separating components traditionally considered as waste material from mold-fermented compositions are described. The waste components can be separated either from unfiltered compositions or from a separation stream separated from a composition. In some embodiments, filamentous fungus used in the production of the mold-fermented composition is specifically targeted for separation. Incorporation of separated waste components into various products are also described herein. In some embodiments, the separated components are used in alternative meat products and other foods designed for human consumption. Separated components can also be used in animal feed, as feed stock for other fermentation processes, or for use in treating food, creating cosmetics, or chemical processes.

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 first solution, wherein creating the first solution comprises fermenting first fermentation ingredients; creating a second solution, wherein creating the second solution comprises removing a first portion of alcohol from the first solution; creating a third solution, wherein creating the third solution comprises removing a first portion of water from the second solution; creating a fourth solution, wherein creating the fourth solution comprises adding second fermentation ingredients to the third solution and fermenting the second fermentation ingredients in the third solution.

Agave derived beverages with improved quality contain enhanced ratios of MAO B to MAO A inhibitors or enhanced concentration of inhibitor of MAO B.

Agave derived beverages with improved quality contain enhanced ratios of MAO B to MAO A inhibitors or enhanced concentration of inhibitor of MAO B.

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 first solution, wherein creating the first solution comprises fermenting first fermentation ingredients; creating a second solution, wherein creating the second solution comprises removing a first portion of alcohol from the first solution; creating a third solution, wherein creating the third solution comprises removing a first portion of water from the second solution; creating a fourth solution, wherein creating the fourth solution comprises adding second fermentation ingredients to the third solution and fermenting the second fermentation ingredients in the third solution.

A system and method are provided to produce a beverage concentrate such as a beer extract. A forward osmosis (FO) filtration technique removes pure water from a conventional brewed beer; accordingly, the beer extract can be produced without distillation or other alteration steps that may negatively impact of flavor and aroma components of the beer. A draw solution is used to provide a differential osmotic pressure through a FO filtration device. The diluted draw solution is recycled by reverse osmosis, distillation, and combinations thereof.

A beverage component comprising: i. 2-96 w % of ethanol; ii. at least 0.1 ppm acetaldehyde, at least 1 ppm ethyl acetaldehyde, at least 60 ppm isoamyl alcohol and/or at least 0.1 ppm isoamyl acetate; and iii. Extracted hop flavour components including myrcene in an amount of at least 200 ppb and/or -humulene in an amount of at least 800 ppb.