Method of dispensing non-alcoholic draught beer

Abstract

The invention relates to a method of dispersing a non-alcoholic draught beer from a beer container comprising 4-10,000 L of non-alcoholic draught beer during a dispensing period until the container is empty, wherein the dispensing period exceeds (12) hours and wherein the beer container is kept at ambient temperature during the dispensing period, said non-alcoholic draught beer comprising: • 5-150 g / L of fermentable sugars selected from glucose, maltose, fructose, sucrose and combinations thereof; • 0.1-50 mg / L of one or more glycolipids selected from: - glycolipid acids according to formula I, wherein: 3 ≤ m ≤ 5, 2 ≤ n ≤ 5, o = 0 or o = 1, 3 ≤ p ≤ 17, m + n + o + p ≤ 14; R is a carbohydrate moiety bound via one of its carbon atoms to the binding oxygen,, - lactones obtained by intramolecular esterification of glycolipid acids according to formula I, - physiologically acceptable salts of the glycolipid acids according to formula I; - esters of the glycolipid acids according to formula I; and • 5-100 mg / L of one or more anionic polysaccharides. The occurrence of unwanted yeast fermentation in the non-alcoholic draught beer can be prevented very effectively without any adverse effect on the quality of the draught beer by incorporating in the beer this combination of glycolipid and anionic polysaccharide.

Description

[0001] BEER CONTAINER CONTAINING NON-ALCOHOLIC DRAUGHT BEER

[0002] Technical field of the Invention

[0003] The present invention relates to a method of dispensing non-alcoholic draught beer from a beer container comprising 4-10,000 L of the beer during a dispensing period until the container is empty, wherein the dispensing period exceeds 12 hours and wherein the beer container is kept at ambient temperature during the dispensing period, said non-alcoholic draught beer comprising:

[0004] • 5-100 g / L of fermentable sugars selected from glucose, maltose, fructose, sucrose and combinations thereof;

[0005] • 0.1-50 mg / L of one or more glycolipids; and

[0006] • 5-100 mg / L of one or more anionic polysaccharides.

[0007] Background of the Invention

[0008] Beer is a universally popular beverage, consumed worldwide. In recent years, the beer market has witnessed a significant increase in the consumption of alcohol-free beer. This increase is triggered by concerns about health and safety, and is expedited by innovations that have substantially improved the quality of alcohol-free beers.

[0009] Alcohol-free beers are produced by two basic processes. One applies classical brewing processes followed by alcohol removal by techniques such as reverse osmosis, dialysis or evaporation. The other approach aims at reducing the formation of alcohol during fermentation by contacting boiled wort with yeast under conditions that minimise fermentative production of alcohol. This type of process is commonly referred to as “restricted alcohol fermentation”.

[0010] Cold contact fermentation (or cold contact process) is a form of restricted alcohol fermentation that employs a combination of low fermentation temperatures and extended fermentation contact times. Alcohol-free beers that have been produced using cold contact fermentation typically contain high levels of fermentable sugars.

[0011] The presence of fermentable sugars in non-alcoholic draught beer poses a potential risk in that, during the period in which the draught beer is dispensed from the container holding the draught beer, the draught beer present in the beer tap and the tubes that connect the beer tap to the container, may become contaminated with yeast. Especially if it takes one or more days to empty the beer container and if the container is kept at ambient temperature, there is a risk that such yeast contamination will lead to the fermentative production of alcohol. The resulting increase in alcohol content is obviously unwanted in non-alcoholic beers.

[0012] GB-A 113 611 describes a process of making a substantially non-alcoholic beverage from a fermented malt liquor containing alcohol which comprises eliminating substantially all the alcohol from said liquor, and adding to the residue suitable quantities of salt, sweetening material and hops.

[0013] US 2019 / 380361 describes a packed non-alcoholic beer-taste beverage comprising a preservative, a sweet substance and a bitter substance.

[0014] WO 2012 / 167920A1 describes long chain glycolipids obtained from fungal strains belonging to the Dacrymycetaceae family. These glycolipids can be used as an agent with preservative or antimicrobial properties.

[0015] “Nagardo® Natural Guardian, The natural preservative for drinks”, was available on the internet on 2 February 2024. In the document, Nagardo® is presented as a natural preservative for beverages. It is further mentioned that Nagardo® is obtained as a purified mixture of naturally occurring glycolipids.

[0016] Propylene glycol alginate is used in the brewing industry as foam stabiliser and commercially available under product names such as Biofoam™, Stabilfoam™ and Drifoam™.

[0017] EP-A 0 560 712 describes a process of preparing alcohol-free lager beer. Example 3 describes the preparation of an alcohol-free beer wherein propylene glycol alginate (E405) is applied in an amount of 3-6 g / hL.

[0018] Ferreira et al. (Effects of the Combination of Hydrophobic Polypeptides, Iso-a-Acids, and Malto-oligosaccharides on Beer Foam Stability J. Agric. Food Chem. (2005), 53, 4976-4981) report the outcome of a study in which the effects of the combination of hydrophobic polypeptides, iso-a-acids and malto-oligosaccharides on beer foam stability. Propylene glycol alginate (PGA) is mentioned as a foam additive that stabilizes beer foam.

[0019] An internet publication by Tippmann (KNOW-HOW Alcoholfreies Bier from Hahn, https: / / www.facebook.com / GradPlato-1899749333402669 / ) discusses known issues with dispensing alcohol-free beer from the tap, particularly focusing on microbial spoilage. It mentions a study that examined the impact of keg cooling and hygiene on non-alcoholic beer's microbiological quality. The study demonstrated that well-maintained, chilled draft systems showed minimal microbial growth, while warm, poorly maintained systems experienced significant microbial contamination over time.

[0020] In a publication by the American Brewers Association titled “Non-alcohol Beer: A Review and Key Considerations” (10 August 2022), it is observed that while non-alcohol beer can be rendered microbiologically stable for service in bottles and cans, draught beer presents a problematic form of service. Even if a keg of beer is sterile on delivery, the act of connecting the keg to a coupler for bar service can expose the beer to contaminant organisms already present in the draught system. The authors conclude that until substantial further study is conducted regarding the safety of low / non-alcohol beer served on draught, packaging and service of these styles should be restricted to small-pack forms.

[0021] Summary of the Invention

[0022] The inventors have discovered that the occurrence of unwanted yeast fermentation in nonalcoholic draught beer can be prevented very effectively without any adverse effect on the quality of the draught beer by incorporating in the beer a combination of a particular glycolipid and anionic polysaccharide.

[0023] Accordingly, a first aspect of the invention relates to a method of dispensing non-alcoholic beer from a beer container comprising 4-10,000 L of the non-alcoholic draught beer during a dispensing period until the container is empty, wherein the dispensing period exceeds 12 hours and wherein the beer container is kept at ambient temperature during the dispensing period, said non-alcoholic draught beer comprising:

[0024] • 5-150 g / L of fermentable sugars selected from glucose, maltose, fructose, sucrose and combinations thereof;

[0025] • 0.1-50 mg / L of one or more glycolipids selected from:

[0026] - glycolipid acids according to formula I, wherein:

[0027] - 3 < m < 5,

[0028] - 2 < n < 5, o = 0 or o = 1 ,

[0029] - 3 < p < 17, m + n + o + p > 14;

[0030] R is a carbohydrate moiety bound via one of its carbon atoms to the binding oxygen, ,

[0031] - lactones obtained by intramolecular esterification of glycolipid acids according to formula I,

[0032] - physiologically acceptable salts of the glycolipid acids according to formula I;

[0033] - esters of the glycolipid acids according to formula I; and

[0034] • 5-100 mg / L of one or more anionic polysaccharides.

[0035] Detailed Description of the Invention

[0036] The invention provides a beer container comprising 4-10,000 L of non-alcoholic draught beer, said beer comprising:

[0037] • 5-150 g / L of fermentable sugars selected from glucose, maltose, fructose, sucrose and combinations thereof;

[0038] • 0.1-50 mg / L of one or more glycolipids selected from:

[0039] - glycolipid acids according to formula I, wherein:

[0040] - 3 < m < 5,

[0041] - 2 < n < 5, o = 0 or o = 1 ,

[0042] - 3 < p < 17, m + n + o + p > 14;

[0043] R is a carbohydrate moiety bound via one of its carbon atoms to the binding oxygen,

[0044] - lactones obtained by intramolecular esterification of glycolipid acids according to formula I,

[0045] - physiologically acceptable salts of the glycolipid acids according to formula I;

[0046] - esters of the glycolipid acids according to formula I; and

[0047] • 5-100 mg / L of one or more anionic polysaccharides. The term “beer” as used herein refers to a yeast fermented malt beverage. Beer is commonly produced by a process that comprises the following basic steps:

[0048] • mashing a mash mixture comprising malted grains, preferably malted barley, optionally supplementary grains and water to produce a mash;

[0049] • separating the mash in wort and spent grains;

[0050] • boiling the wort to produce a boiled wort;

[0051] • fermenting the boiled wort with live yeast to produce a fermented wort;

[0052] • subjecting the fermented wort to one or more further process steps (e.g. maturation and filtration) to produce beer; and

[0053] • packaging the beer in a sealed container.

[0054] The term “non-alcoholic beer” as used herein, unless indicated otherwise, refers to a beer having an ethanol content of less than 1 .0% ABV.

[0055] The term “anionic polysaccharide” as used herein refers to a polysaccharide that has a negative charge when dissolved in water of neutral pH (pH 7). Anionic polysaccharides typically comprise carboxylate and / or sulphate groups.

[0056] The term “iso-alpha acids” as used herein refers to substances selected from the group of isohumulone, isoadhumulone, isocohumulone, pre-isohumulone, post-isohumulone and combinations thereof. The term “iso-alpha acids” encompasses different stereo-isomers (cis- iso-alpha acids and trans-iso-alpha acids).

[0057] The term “reduced iso-alpha acids” refers to iso-alpha acids in which one or more double bonds have been hydrogenated. Dihydro-iso-alpha acids (also called rho-iso alpha acids) are obtained by hydrogenation of the carbonyl group in the iso-3 hexenoyl chain to a hydroxyl group. Tetrahydro-iso-alpha acids are obtained by hydrogenation of the C=C bonds in the aforementioned iso-3-hexenoyl side chain and the isopentenyl side chain. Hexahydro-iso- alpha acids are obtained by hydrogenation of the carbonyl group in the iso-3 hexenoyl chain to a hydroxyl group and hydrogenation of the C=C bonds in the so-3- hexenoyl side chain and the isopentenyl side chain

[0058] The term “or” as used herein should be construed as “and / or”, unless specified otherwise.

[0059] The term “a” or “an” as used herein is defined as “at least one” unless specified otherwise. Numerical ranges expressed in the format “from x to y” are understood to include x and y.

[0060] Whenever components A and B are said to be present in a weight ratio of x:y, what is meant is that the concentration of component A in wt.% divided by the concentration of component B in wt.% equals x:y.

[0061] Ratios mentioned herein are based on weight / weight, unless indicated otherwise. Similarly, all percentages are percentages by weight (w / w) unless otherwise indicated.

[0062] When multiple preferred ranges are described in the format “from x to y” for a specific feature, it should be understood that all ranges combining the different endpoints are also contemplated.

[0063] If, for a particular component, a range of 0% to y% or less than y% is recited, said ingredient may be absent.

[0064] The non-alcoholic draught beer in the beer container of the present invention preferably has an alcohol content of less than 0.5% ABV, more preferably of less than 0.3% ABV and most preferably of less than 0.1% ABV.

[0065] The draught beer preferably comprises 7-100 g / L, more preferably 8-80 g / L, even more preferably 10-50 g / L of fermentable sugars selected from glucose, maltose, fructose, sucrose and combinations thereof.

[0066] The draught beer preferably comprises 0.5-25 mg / L, more preferably 2-20 mg / L and most preferably 5-15 mg / L of the one or more glycolipids.

[0067] The one or more glycolipids in the draught beer are preferably selected from the glycolipid acids according to formula I, lactones obtained by intramolecular esterification of glycolipid acids according to formula I, physiologically acceptable salts of the glycolipid acids according to formula I and combinations thereof.

[0068] According to a particularly preferred embodiment, the container comprising the non-alcoholic draught beer is adapted to be connected to a beer tap, more particularly the container is adapted for attaching a keg coupler. Examples of keg couplers that may suitably be attached to the container are A, D, G, S, M and U style keg couplers. The container comprising the non-alcoholic draught beer preferably is made of metal and / or plastic. Examples of suitable metals include stainless steel or aluminum. Examples of suitable plastics include polyethylene terephthalate (PET).

[0069] The container holding the non-alcoholic draught beer can be a rigid container, such as a keg, or a collapsible container, such as bag-in-box or bag-in-bottle packaging.

[0070] In a preferred embodiment, the container comprises at least one valve, more preferably a selfclosing valve.

[0071] In one embodiment of the present invention, the beer container is a beer keg for use in the catering industry, said beer keg having an internal volume of 10 to 1 ,200 L, more preferably of 15 to 800 L, most preferably of 18-600 L.

[0072] In another embodiment of the invention, the beer container is for home use, said beer container having an internal volume of 5-20 L, more preferably of 6-12 L. According to a particularly preferred embodiment, the beer container for home use comprises a rigid container and a collapsible bag holding the beer that is located within the rigid container.

[0073] The beer container of the present inventio preferably is a beer keg having an internal volume of 10 to 1 ,200 L, more preferably of 15 to 800 L, most preferably of 18-600 L.

[0074] R in formula I preferably is a carbohydrate moiety of formula II, wherein the rings A, B and C are monosaccharide moieties each independently from the others with 5 or 6 ring members, wherein one or more of the hydroxyl groups may be acylated, preferably by a C2-C10 alkanoic acid.

[0075] The integer m in formula I preferably is 3 or 5.

[0076] The integer n in formula I preferably equals 3. The integer p in formula I preferably is 12.

[0077] According to a particularly preferred embodiment, the glycolipid acids according to formula I are selected from:

[0078] The draught beer preferably contains 8-90 mg / L, more preferably 10-80 mg / L and most preferably 20-70 mg / L of the one or more anionic polysaccharides.

[0079] The one or more anionic polysaccharides employed in accordance with the present invention preferably have a molecular weight of at least 2 kDa, more preferably of 3 to 2,000 kDa and most preferably of 5 to 1 ,000 kDa.

[0080] The one or more anionic polysaccharides are preferably selected from propylene glycol alginate, alginate, pectin, xanthan gum, carrageenan, dextran sulphate and hyaluronic acid. More preferably, the one or more polysaccharides are selected from propylene glycol alginate, alginate, pectin, xanthan gum and lambda-carrageenan. Most preferably, the anionic polysaccharide is propylene glycol alginate. The draught beer preferably has a bitterness in the range of 10-30 IBU, more preferably in the range of 11-28 IBU, most preferably in the range of 12-25 IBU.

[0081] The draught beer of the present invention preferably contains 0-1000 cfu of yeast cells per 100 mL. More preferably, the draught beer contains 0-100 cfu of yeast cells per 100 mL, most preferably 0-10 cfu of yeast cells per 100 mL.

[0082] Besides the glycolipid acids and the anionic polysaccharides, the draught beer preferably contains 0.1-50 mg / L, more preferably 0.3-20 mg / L, even more preferably 0.5-15 mg / L, yet more preferably 1-10 mg / L and most preferably 1.5-7 mg / L of one or more reduced iso-alpha acids selected from dihydro-iso-alpha acids, tetrahydro-iso-alpha acids and hexahydro-iso- alpha acids. The presence of reduced iso-alpha acids in the draught beer was found to further improve foam stability.

[0083] The one or more reduced iso-alpha acids in the non-alcoholic draught beer are preferably selected from tetrahydro-iso-alpha acids and hexahydro-iso-alpha acids. Most preferably, the reduced iso-alpha acids are tetrahydro-iso alpha acids.

[0084] The pH of the non-alcoholic draught beer is preferably in the range of 3.7 to 5.2, more preferably in the range of 4 to 5, most preferably in the range of 4.15 to 4.65.

[0085] Another aspect of the invention relates to a method of dispensing non-alcoholic draught beer from a beer container as described herein before during a dispensing period until the container is empty, wherein the dispensing period exceeds 12 hours and wherein the beer container is kept at ambient temperature during the dispensing period. The dispensing period preferably exceeds 24 hours. More preferably, the dispensing period is in the range of 2 to 21 days, most preferably in the range of 4-20 days. It will be understood that depending on e.g. weather conditions ambient temperatures can run up to 40°C or even higher.

[0086] During the dispensing period, the beer container is preferably kept at a temperature of at least 15 °C, more preferably at a temperature of at least 17 °C, most preferably at a temperature of 20-50 °C.

[0087] Yet another aspect of the invention relates to a process of producing a beer container comprising non-alcoholic draught beer as described herein before, the process comprising the steps of:

[0088] • subjecting wort to a cold contact fermentation to produce a fermented wort; • adding an aqueous solution of the one or more glycolipids to the fermented wort;

[0089] • carbonating the fermented wort containing the one or more glycolipids to produce a carbonated beer;

[0090] • filling the carbonated beer into a container; and

[0091] • sealing the container; wherein the one or more anionic polysaccharides are added before, during or after fermentation.

[0092] The aqueous solution of the one or more glycolipids preferably contains at least 70 wt.%, more preferably at least 90 wt.% and most preferably at least 95 wt.% of water.

[0093] The present process also encompasses embodiments in which the fermented wort is combined with dealcoholized fermented wort before carbonation. Likewise, the present process encompasses embodiments in which the carbonated beer is combined with nonalcoholic beer that has been obtained by dealcoholisation of alcoholic beer.

[0094] In a preferred embodiment of the present process, the one or more anionic polysaccharides are added after fermentation and before the filling of the container.

[0095] According to a preferred embodiment, the aqueous solution of the one or more glycolipids is added to the fermented wort by in-line dosing.

[0096] Preferably, also the one or more anionic polysaccharides are added to the fermented wort by in-line dosing.

[0097] According to a particularly preferred embodiment, the one or more glycolipids are added after filtration.

[0098] According to another preferred embodiment, the one or more anionic polysaccharides are added after filtration.

[0099] According to a further preferred embodiment, the fermented wort is pasteurised before it is filled into the container.

[0100] The invention is further illustrated by the following non-limiting examples. Examples

[0101] Example 1

[0102] Antimicrobial glycolipids (Nagardo™, Lanxess) were added to an alcohol-free lager beer (containing 22 g / L fermentable sugars), with or without propylene glycol alginate (PGA solution 2.7%, Murphy & Son Ltd.). The glycolipids were added in the form of stock solutions. The beers were tested for foam stability using a NIBEM-T tester. The results are shown in Table 1.

[0103] Table 1

[0104] Example 2

[0105] To an alcohol-free draught beer (containing 22 g / L fermentable sugars) were added 12 mg / L antimicrobial glycolipids (Nagardo™, Lanxess) and / or 60 mg / L propylene glycol alginate (PGA solution 2.7%, Murphy & Son Ltd.). An amount of 300 mL of each beer was introduced in a bottle and inoculated with 100 cells of Saccharomyces diastaticus. Also a reference beer containing no added glycolipids and PGA was inoculated in this manner. The bottles were kept at 28 °C for 28 days. After 7, 14, 21 and 28 days yeast growth was determined.

[0106] The results are shown in Table 2 ('+’ = yeast growth; = no yeast growth).

[0107] Table 2

[0108] Example 3

[0109] To an alcohol-free draught beer (containing 22 g / L fermentable sugars) were added 10 mg / L antimicrobial glycolipids (Nagardo™, Lanxess) and 2.4 mg / L reduced iso-alpha acids (Tetrahop Gold™, Barth Haas), with or without 50 mg / L propylene glycol alginate (PGA solution 2.7%, Murphy & Son Ltd.). Foam robustness of these beers was determined, as well as of a reference alcohol-free beer containing no added glycolipids, no added reduced isoalpha acids and no added PGA.

[0110] Foam robustness of the beers was tested as follows:

[0111] • An oil-in-water emulsion was prepared by mixing 10 mL sunflower oil and 1.75 mL Tween80 in a glass beaker using a magnetic flea

[0112] • Next 10 mL of water is slowly added under constant stirring

[0113] • The emulsion so prepared is stored for 24 hours in a fridge

[0114] • Before use of the emulsion it is ascertained that no phase separation has occurred

[0115] • The emulsion is diluted by mixing 1 part by weight of the emulsion with 50 parts by weight of water

[0116] • After rinsing of the NIBEM measurement glass, first a small quantity (250-750 pL) of the diluted emulsion is added to the glass, followed by introduction of the beer sample.

[0117] • Next, NIBEM foam stability is measured

[0118] The results of the measurements are summarised in Table 3.

[0119] Table 3

Claims

1. CLAIMS1 . A method of dispersing a non-alcoholic draught beer from a beer container comprising 4- 10,000 L of non-alcoholic draught beer during a dispensing period until the container is empty, wherein the dispensing period exceeds 12 hours and wherein the beer container is kept at ambient temperature during the dispensing period, said non-alcoholic draught beer comprising:• 5-150 g / L of fermentable sugars selected from glucose, maltose, fructose, sucrose and combinations thereof;• 0.1-50 mg / L of one or more glycolipids selected from:- glycolipid acids according to formula I,wherein:- 3 < m < 5,- 2 < n < 5, o = 0 or o = 1 ,- 3 < p < 17, m + n + o + p > 14;R is a carbohydrate moiety bound via one of its carbon atoms to the binding oxygen, ,- lactones obtained by intramolecular esterification of glycolipid acids according to formula I,- physiologically acceptable salts of the glycolipid acids according to formula I;- esters of the glycolipid acids according to formula I; and• 5-100 mg / L of one or more anionic polysaccharides.

2. Method according to claim 1 , wherein the non-alcoholic draught beer has an alcohol content of less than 0.5% ABV, preferably of less than 0.1% ABV.

3. Method according to claim 1 or 2, wherein the container is adapted to be connected to a beer tap.

4. Method according to any one of the preceding claims, wherein the container is a beer keg having an internal volume of 10 to 100 L.

5. Method according to any one of the preceding claims, wherein R in formula I is a carbohydrate moiety of formula II,wherein the rings A, B and C are monosaccharide moieties each independently from the others with 5 or 6 ring members, wherein one or more of the hydroxyl groups may be acylated, preferably by a C2-C10 alkanoic acid.

6. Method according to any one of the preceding claims, wherein m is 3 or 5.

7. Method according to any one of the preceding claims, wherein n is 3.

8. Method according to any one of the preceding claims, wherein p is 12.

9. Method according to any of the preceding claims, wherein the one or more anionic polysaccharides are selected from propylene glycol alginate, alginate, pectin, xanthan gum, carrageenan, dextran sulphate and hyaluronic acid.

10. Method according to claim 9, wherein the anionic polysaccharide used is propylene glycol alginate.11 . Method according to any one of the preceding claims, wherein the non-alcoholic draught beer has a pH in the range of 3.7 to 5.2.

12. Method according to any one of the preceding claims, wherein during the dispensing period the beer container is kept at a temperature of at least 15 °C.

13. Method according to any one of the preceding claims, wherein the dispensing period exceeds 24 hours.

14. Method according to any one of the preceding claims, wherein the non-alcoholic draught beer contains 0.1-50 mg / L of one or more reduced iso-alpha acids selected from dihydro- iso-alpha acids, tetrahydro-iso-alpha acids and hexahydro-iso-alpha acids.

15. Method according to claim 14, wherein the one or more reduced iso-alpha acids are selected from tetrahydro-iso-alpha acids and hexahydro-iso-alpha acids.

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