The invention relates to a method for the production of hulupones, in particular for the production of hulupones products, suitable for beer bittering, essentially free of compounds, typically formed as side-products during the lupulones oxidation, that can cause negative impact in terms of aroma, taste or haze upon brewing application. The invention also relates to hulupones products, suitable for beer bittering and obtainable by the method of the invention, essentially free of compounds with negative aroma, taste or haze impact upon addition of the hulupones products during the brewing process. The invention also relates to beer bittering with hulupones products, obtainable by the method of the invention, not causing an undesirable or unacceptable aroma, taste or haze impact in the bittered beer.

The invention relates to a method for the production of hulupones, in particular for the production of hulupones products, suitable for beer bittering, essentially free of compounds, typically formed as side-products during the lupulones oxidation, that can cause negative impact in terms of aroma, taste or haze upon brewing application. The invention also relates to hulupones products, suitable for beer bittering and obtainable by the method of the invention, essentially free of compounds with negative aroma, taste or haze impact upon addition of the hulupones products during the brewing process. The invention also relates to beer bittering with hulupones products, obtainable by the method of the invention, not causing an undesirable or unacceptable aroma, taste or haze impact in the bittered beer.

The present invention relates to a device for preparing and dispensing reconstituted beer, said device comprising: a first vessel containing a liquid concentrate for preparing a beer; a second vessel containing an alcoholic liquid; a source of water; a source of pressurized carbon dioxide; a reconstitution unit; a dispensing unit for dispensing the alcoholic beer; wherein the device is operable (i) to form a reconstituted beer comprising water from the source of water, carbon dioxide from the source of pressurized carbon dioxide, liquid concentrate from the first vessel and alcoholic liquid from the second vessel, in the reconstitution unit and (ii) to dispense the reconstituted beer from the dispensing unit; wherein the liquid concentrate in the first vessel an ethanol content of 0-1% ABV; and wherein the alcoholic liquid in the second vessel contains 12-100 wt. % ethanol and 0-88 wt. % water, ethanol and water together constituting 80-100 wt. % of the alcoholic liquid.

An alternative aspect of the invention relates to a device wherein the source of water and the source of pressurised carbon dioxide are replaced by a source of carbonated water and the device is operable to form a reconstituted beer comprising water from the source of carbonated water, liquid concentrate from the first vessel and alcoholic liquid from the second vessel in the reconstitution unit.

The aforementioned devices can be used to prepare a reconstituted beer of superior quality. The use of an essentially alcohol-free concentrate offers the advantage that the stability of the concentrate is substantially improved.

The invention relates to a method for preparing a brewed beverage, in particular a light-coloured lager or ale beer, (to be) bottled, (to be) stored, (to be) offered, (to be) served or (to be) consumed in a UV-VIS-transmittant bottle, comprising the addition of hulupones and/or reduced hulupones during the brewing process in an effective amount to obtain a brewed beverage, wherein the fraction of hulupones and/or reduced hulupones in the total of isohumulones and (reduced) hulupones is at least 25 mol %. The invention further relates to a brewed beverage, in particular a light-coloured lager beer or ale beer, bottled, (to be) stored, (to be) offered, (to be) served or (to be) consumed in a UV-VIS-transmittant bottle, comprising (reduced) hulupones and wherein the fraction of hulupones and/or reduced hulupones in the total of isohumulones and (reduced) hulupones is at least 25 mol %.

The invention relates to a method for preparing a brewed beverage, in particular a light-coloured lager or ale beer, (to be) bottled, (to be) stored, (to be) offered, (to be) served or (to be) consumed in a UV-VIS-transmittant bottle, comprising the addition of hulupones and/or reduced hulupones during the brewing process in an effective amount to obtain a brewed beverage, wherein the fraction of hulupones and/or reduced hulupones in the total of isohumulones and (reduced) hulupones is at least 25 mol %. The invention further relates to a brewed beverage, in particular a light-coloured lager beer or ale beer, bottled, (to be) stored, (to be) offered, (to be) served or (to be) consumed in a UV-VIS-transmittant bottle, comprising (reduced) hulupones and wherein the fraction of hulupones and/or reduced hulupones in the total of isohumulones and (reduced) hulupones is at least 25 mol %.

In a method for treating a hop product exhibiting a moisture in excess of 18% GG water content, the hop product is sterilized in an airtight container, and stored in an airtight packaging.

In a method for treating a hop product exhibiting a moisture in excess of 18% GG water content, the hop product is sterilized in an airtight container, and stored in an airtight packaging.

The present invention relates to a process for producing a beer tittering agent via enzyme catalyzed bioconversion of hop-derived isoalpha acids to dihydro-(rho)-isoalpha acids and to the novel enzyme catalysts which may be employed in such a process.

The present invention relates to a process for producing a beer tittering agent via enzyme catalyzed bioconversion of hop-derived isoalpha acids to dihydro-(rho)-isoalpha acids and to the novel enzyme catalysts which may be employed in such a process.

The present invention relates to compositions and methods for adding bitter flavor to beer and other beverages. The present invention concerns the use of compositions comprising compounds that are present in hop extracts or in beer and result from natural processes that occur during processing or storage (aging) of hops or beer. The present invention further concerns the use of suitable amounts of a composition comprising humulinones for adding bitter flavor to beer and other beverages.