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 is excellent in robust feeling of drinking, excellent in sweetness in harmony with sourness, and has beer-like flavor. The means for solving the problems is a beer-taste fermented malt beverage containing a wort fermented liquid, having a genuine extract component of 3.5% (w/w) or more, and an alcohol concentration of less than 1% (v/v).

A system and method in a process for making a fermented beverage (FB), such as a bright beer, and producing a clarified FB, using a caustic dosing system to neutralize naturally-present organic acids typically present in a the fermented beverage (such as a bright beer) to the salt forms of the organic acids, and removing or separated the salts to form the clarified fermented beverage or clarified bright beer.

The present invention relates to a new yeast product that is suitable for the production of beer, and uses of this product. The product is a closed container containing 0.1 to 50 l of a frozen yeast product wherein the frozen yeast product contains at least one strain, e.g. one, two or three yeast strains, suitable for beer brewing in a total concentration of at least 10.sup.9 CFU/g, with each yeast strain suitable for beer brewing being present in a concentration of at least 10.sup.8 CFU/g, the frozen yeast product provides a liquid aqueous suspension with a dry matter content below 35% (w/w) upon thawing; and no cryoprotectant is added to the frozen yeast product.

A device for extracting aroma substances from vegetable aroma carriers into a brewing liquid includes a solids separating device for separating the vegetable aroma carriers from the brewing liquid in flow, the solids of the aroma carriers being held back in the solids separating device. The device comprises a heater for heating the suspension of brewing liquid and aroma carriers to an isomerization temperature at which the -acids contained in the aroma carriers are converted into iso--acids.

The invention relates to a method of preparing a wort from cereals, comprising the steps of: providing a grist comprising non-malted cereals; preparing a mixture by contacting the grist with water and with an alpha-amylase, a protease and a filtration aid enzyme, to yield a mash after incubation; incubating said mixture at 45-55 C. for a period of 10-30 minutes, at 60-70 C. for a period of 20-40 minutes and at 80-90 C. for a period of 5-15 minutes; filtering the mash to obtain a liquid wort; and collecting the wort.

A system and method in a process for making a fermented beverage (FB), such as a bright beer, and producing a clarified FB, using a caustic dosing system to neutralize naturally-present organic acids typically present in a the fermented beverage (such as a bright beer) to the salt forms of the organic acids, and removing or separated the salts to form the clarified fermented beverage or clarified bright beer.

The specification describes several examples of beer production processes, including a process including the steps of: mashing, including transferring sugar from grain-based solids to water, thereby producing wort; separating the wort from the grain-based solids; cooling the separated wort, including transferring heat from the separated wort to a cooling fluid; concentrating the sugar content of the cooled wort using membrane filtration, including separating water from the cooled wort; transferring heat from the separated wort to the concentrated wort; boiling the concentrated wort subsequently to said transferring heat from the separated wort to the concentrated wort; and fermenting the concentrated wort subsequently to said boiling.