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.

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.

The disclosure includes a method of using a biomass extraction and centrifugation system to extract and centrifuge biomass. In some embodiments, the method comprises loading a first portion of biomass into a vessel and loading a first portion of solvent into the vessel, and holding the first portion of biomass and the first portion of solvent in the vessel for a predetermined amount of time, whereby the first portion of biomass and the first portion of solvent define a first slurry of a first cycle. Accordingly, in some embodiments, the method comprises extracting at least a portion of a biomass extraction from the first slurry, and separating, via a centrifuge, the first slurry into a first extract discharge and a first waste discharge.

A method of making a fermented beverage, in particular a cereal-based fermented beverage, the method comprising the steps of: Preparing a wort and boiling said wort, the boiled wort comprising a liquid fraction and a solids fraction; Separating the liquid fraction from the solids fraction; Fermenting the liquid fraction; Maturing the fermented liquid fraction to obtain the fermented beverage wherein hop bine leaves and/or hop bine stems are added to the wort and maintained in contact with the liquid fraction of the wort for a period of at least 20 minutes at a temperature of ranging between 70-100 C.

Disclosed is a system and method for extraction of soluble flavoring components from a solid flavor carrier material into a brewing liquid. The system comprises a process vessel and a filtration device. The process vessel comprises an inlet for solid flavor carrier material, a circulation inlet for material comprising brewing liquid and a circulation outlet for material comprising brewing liquid. The filtration device is arranged for separation of solid components from material comprising brewing liquid and is a cross-flow filtration device comprising at least one cross-flow filter, a circulation inlet for material comprising brewing liquid, a circulation outlet for unfiltered material comprising brewing liquid and a closable outlet for filtered material comprising brewing liquid. The process vessel and the filtration device are comprised in a recirculation loop. Furthermore, the system comprises a recirculation pump and a closable feed inlet for introduction of material comprising brewing liquid into the recirculation loop.

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.

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 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.

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.

The invention relates to a method of preparing a light-stable hop extract, said method comprising: providing a pre-isomerised hop extract comprising at least 10% of iso-alpha acids by weight of dry matter, and illuminating the pre-isomerised hop extract, optionally after dilution of the pre-isomerised hop extract.