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.

Examples disclosed herein relate to methods and systems for controllably removing one or more solutes from a solution. Examples disclosed herein relate to methods and systems for removing water from alcoholic beverages.

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.

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.

The present invention relates primarily to craft beer, specifically the creation of a method to create flavorful non-alcoholic and low-alcoholic versions of virtually any style of craft beer. It also relates to craft distilled spirits, primarily craft whiskey. Additionally, it relates to the creation of other non-alcoholic and low-alcoholic versions of other beverages such as wine (including grape or other fruit) or cider, and other craft distilled spirits such as brandy and vodka.

The present invention relates primarily to craft beer, specifically the creation of a method to create flavorful non-alcoholic and low-alcoholic versions of virtually any style of craft beer. It also relates to craft distilled spirits, primarily craft whiskey. Additionally, it relates to the creation of other non-alcoholic and low-alcoholic versions of other beverages such as wine (including grape or other fruit) or cider, and other craft distilled spirits such as brandy and vodka.

An apparatus for dealcoholizing alcoholic beverage comprising: a first receptacle comprising means to receive alcoholic beverage, a second receptacle comprising means receive in fluid, a third receptacle arranged to receive alcoholic beverage from the first receptacle, said third receptacle being further connected to the second receptacle, means for producing vacuum at least functionally connected to at least the third receptacle to lower pressure therein, fractionating means at least partially inside the second receptacle, the fractionating means functionally connecting the second and third receptacle, wherein the apparatus is arranged to facilitate vacuum distillation for the alcoholic beverage so that vaporizing ethanol from the alcoholic beverage travels via the fractionating means to the second so that the vaporized ethanol is dissolved with the fluid in the second receptacle. Corresponding method for dealcoholization is presented.

An apparatus for dealcoholizing alcoholic beverage comprising: a first receptacle comprising means to receive alcoholic beverage, a second receptacle comprising means receive in fluid, a third receptacle arranged to receive alcoholic beverage from the first receptacle, said third receptacle being further connected to the second receptacle, means for producing vacuum at least functionally connected to at least the third receptacle to lower pressure therein, fractionating means at least partially inside the second receptacle, the fractionating means functionally connecting the second and third receptacle, wherein the apparatus is arranged to facilitate vacuum distillation for the alcoholic beverage so that vaporizing ethanol from the alcoholic beverage travels via the fractionating means to the second so that the vaporized ethanol is dissolved with the fluid in the second receptacle. Corresponding method for dealcoholization is presented.

An object of the invention is to provide a non-alcohol beer-taste beverage excellent in robust feeling of drinking and also excellent in foam quality. The means for solving the problems is a non-alcohol beer-taste beverage containing a wort fermented liquid, having a malt use ratio of 50% or more, a real extract concentration of 6 w/v % or more, and a ratio of bitterness value (BU) to real extract concentration (w/v %) (bitterness value/real extract) of 2.0 to 3.8.