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 the unexpected discovery of a new strain of yeast, dubbed GY7B, which is related to, but genetically and phenotypically distinct from, Lachancea thermotolerans. The invention provides methods of brewing sour beer using GY7B, wherein the methods do not require use of lactic acid or lactic acid producing bacteria.

Methods, compositions, and systems for fermentation, particularly large scale operations for production of ethanol and dried distiller's grain are provided. Addition of a transglutaminase source to a process stream aids in removing protein from the system in order to provide a high protein feed product and/or provide clarified backset for fermentation. Transglutaminase can be in reagent form or can be produced by microorganisms added to the process stream.

The present invention relates to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced. The method can include fractionating the plant material. The present invention also relates to methods for producing high protein distiller's dried grain from fermentation of plant material, and to the high protein distiller's dried grain produced. The method can include drying a co-product by ring drying, flash drying, or fluid bed drying. The present invention further relates to reduced stack emissions from drying distillation products from the production of ethanol.

The invention provides a method of producing an alcohol-free beer, said method comprising: providing a vessel containing wort; inoculating the wort with yeast and allowing the yeast to form a settled layer on the bottom of the vessel or a floating layer below the surface of the wort; fermenting the inoculated wort at a temperature of 3 to 5 C. for a period of at least 8 hours to produce a fermented wort; separating the fermented wort from the yeast to produce alcohol-free beer;
wherein:
one or more pitchings of additional yeast into the inoculated wort are applied during the fermentation; or
one or more disruptions of the layer of yeast are applied during the fermentation; or
at the beginning of the fermentation the wort is inoculated with at least 310.sup.6 yeast cells per mL of wort.

The present method offers the advantage that it yields an alcohol-free beer in which undesirable worty flavour notes are substantially reduced.

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 is directed to methods for making fermented beverages and other fermentation products including lactic acid and ethanol for fuel and the products produced therefrom.

The invention relates to an alcoholic fermentation process in the presence of one or more high alcohol tolerant yeast and one or more maltotriose positive yeast. The process of the present invention can be a fermentation process for the production of ethanol, for the production of beer, for the production of wine and the like. In a preferred embodiment, the present invention relates to a process for the production of ethanol in the presence of distiller's yeast and baker's yeast.

Methods and systems for making refined fermented beverages, including neutral malt beverages, having reduced or negligible levels of organic acids, particularly acetic acid, relative to bright beer and other untreated fermented beverages. The refined fermented beverages are produced using a caustic dosing system to neutralize naturally-present organic acids typically present in untreated fermented beverages and convert them into their respective conjugate bases as salts. The salts of the neutralized organic acids are then removed or separated from the treated fermented beverage to form the refined fermented beverage.

The present disclosure relates, in part, to methods of producing fermented food and beverage products, wherein the fermentation comprises yeast strain GY7B. In another aspect, the present disclosure provides a method promoting flocculation of at least one yeast strain utilizing yeast strain GY7B.