SINGLE-SERVE CAPSULE FOR PREPARING ALCOHOLIC BEER

Abstract

The present invention relates to a single-serving capsule characterized in that it comprises at least two compartments, including a first compartment and a second compartment; wherein the first compartment comprises a liquid concentrate of a non-alcoholic beer, this liquid beer concentrate having an ethanol content of 0-1% ABV, wherein the second compartment comprises an alcoholic liquid containing 12-100% by weight of ethanol and 0-88% by weight of water, and wherein the ethanol and water together constitute 90-100% by weight of the alcoholic liquid.

Description

SINGLE-SERVE CAPSULE FOR PREPARING ALCOHOLIC BEER FIELD OF INVENTION The present invention relates to a single-serving capsule for preparing alcoholic beer, this capsule comprising separate compartments, a first compartment that retains a liquid concentrate of a non-alcoholic beer and a second compartment that retains an alcoholic liquid. Furthermore, the invention relates to a manufacturing process for this single-serving capsule and a method of preparing beer from this capsule, this method comprising combining the contents of the two compartments and adding carbonated water. The single-serving capsule of the present invention exhibits excellent stability and allows for the preparation of high-quality beer. Due to its low weight and volume, the capsule of the present invention is easier to transport than ordinary beer and also occupies substantially less storage space. BACKGROUND OF THE INVENTION The popularity of appliances for preparing and dispensing carbonated beverages from concentrated syrup, such as the Sodastream®, has grown rapidly. These devices produce carbonated beverages by carbonating water and mixing the carbonated water with a flavored syrup. Given the high flexibility and convenience offered by these appliances, it would be desirable to have beer concentrates available from which beer could be produced using similar devices. Since beer typically contains over 90% water, it can be significantly concentrated by removing most of the water. The benefits of producing beer from concentrate are well-established. However, producing a beer concentrate that can be used effectively to brew high-quality beer presents a challenging task. First, water must be selectively removed to avoid the loss of flavor, color, and / or beer components that contribute to foam formation and stability. Since water removal from beer promotes chemical reactions between beer components (e.g., reactions between ethanol and carboxylic acids) and the precipitation of solutes (e.g., proteins, sugars), both of which can lead to a loss of quality during storage, ways to address these stability issues need to be found. WO 2017 / 167865 relates to a single-serving container comprising a malt-based beverage concentrate or fermented beverage concentrate, characterized in that this concentrate is in a liquid state, has a maximum dynamic viscosity of 40.103 mPa·s; an actual extract density of at least 2.6 °P; and an alcohol content of at least 1% by volume. The present patent application further describes a method for obtaining a beverage comprising the steps of: a. provide a first single-serving container comprising the aforementioned malt-based beverage concentrate; b. provide a second single-serving container containing an ethanol solution having an ethanol concentration of 75% by volume or more; c. provide a source of dilute liquid; d. mix a portion of the dilute source with the contents of the second Individual Portion container, to obtain an intermediate liquid mixture having an alcohol content of 30% by volume or less; e. Mix the contents of the first single-serving container with this intermediate liquid mixture and potentially an additional amount of the liquid diluent to obtain a beverage. WO 2018 / 134285 refers to a method for preparing a concentrate comprising the steps of A) subjecting beer or cider (1) to a first concentration step to obtain a retained product (2) and a permeated product (3) comprising alcohol (3a) and volatile flavor components (3b), B) subjecting the permeate product (3) to an adsorption stage whereby the volatile flavor and alcohol-containing permeate product are passed over or through an adsorption unit, C) recover the flavor components (3b) from the adsorption unit in a further recovery process D) combine the retained product (2) with the flavor components (3b). US 2016 / 230133 describes a method for preparing a concentrate from an alcoholic beverage, comprising: • subject an alcoholic beverage to a membrane process whereby at least some water and alcohol pass through a membrane to become part of a permeate product and other components of the alcoholic beverage do not pass through the membrane and become part of a retained product; • freeze the water in the retained product to form ice; and QCCfr ίη / ZZΖΠZ / E / YΙΛΙ • Remove ice from the retained product to reduce water content and form a beverage concentrate having a solids concentration of at least 30% and an alcohol concentration of 20% or less. BRIEF DESCRIPTION OF THE INVENTION The inventors have developed a capsule comprising a superior stability beer concentrate that can be properly used to prepare a good quality alcoholic beer by mixing the contents of the capsule with carbonated water. The capsule of the present invention comprises at least two compartments, including a first compartment and a second compartment; wherein the first compartment comprises a liquid concentrate of a non-alcoholic beer, this liquid beer concentrate having an ethanol content of 0-1% ABV; and wherein the second compartment comprises an alcoholic liquid containing 12-100% by weight of ethanol and 0-88% by weight of water, and wherein the ethanol and water together constitute 80-100% by weight of the alcoholic liquid. The liquid beer concentrate in the first compartment can be adequately produced by reducing the water content of non-alcoholic beer by means of membrane separation (e.g., nanofiltration, reverse osmosis, or forward osmosis) and / or by freezing concentration. The inventors have found that the physicochemical stability of the liquid beer concentrate obtained in this way is very high due to the very low (or zero) ethanol content. Although the inventors do not wish to limit themselves to theory, it is believed that the presence of appreciable levels of ethanol in a liquid beer concentrate may lead to flavor changes due to the formation of ethyl esters (e.g., ethyl acetate) and / or the formation of haze (e.g., due to the precipitation of proteins and / or saccharides). The liquid beer concentrate used according to the present invention offers the additional advantage of having a relatively high surface tension due to the virtual absence of ethanol. High surface tension is advantageous because it reduces unwanted foaming during the filling of the beer concentrate into capsules. The present invention also provides a manufacturing process for the single-serving capsule as described above, this process comprising: • provide a non-alcoholic beer that has an ethanol content of 0-0.5% ABV; • reducing the water content of non-alcoholic beer by membrane separation and / or freeze concentration to produce a liquid beer concentrate, wherein membrane filtration is selected from nanofiltration, reverse osmosis and forward osmosis; QCCfr ίη / ZZΖΠZ / E / YΙΛΙ • provide a capsule having a first compartment and a second compartment; • introduce the liquid beer concentrate into the first compartment, optionally after combining the liquid beer concentrate with one or more of the other components; • introduce an alcoholic liquid into the second compartment, optionally after combining the alcoholic liquid with one or more other components; and • close the first and second compartments of the capsule. The membranes used in nanofiltration, reverse osmosis, and forward osmosis retain virtually all components of non-alcoholic beer, except for water and possibly monovalent ions and very small organic molecules (e.g., ethanol). Freeze concentration removes water and virtually nothing else. Therefore, both membrane separation and freeze concentration offer the advantage that the components important for the flavor, mouthfeel, and stability of the beer are effectively retained in the liquid beer concentrate. A good quality alcoholic beer can be produced using the single-serving capsule of the present invention by: • Insert the single-serving capsule into a beverage preparation device; • release the liquid beer concentrate from the first compartment; • release the alcoholic liquid from the second compartment; • combine the released liquid beer concentrate, the released alcoholic liquid, water, and carbon dioxide to produce an alcoholic beer; and • dispense the alcoholic beer. BRIEF DESCRIPTION OF THE FIGURES FIGURE 1 provides a cross-sectional view of a single-portion capsule according to the invention. FIGURE 2 provides a schematic representation of a method for preparing a single-serving capsule according to the invention. FIGURE 3 shows a representation of a beverage preparation device containing a single-serving capsule according to the invention. DETAILED DESCRIPTION OF THE INVENTION Therefore, one aspect of the present invention relates to a single-serving capsule comprising at least two compartments, including a first compartment and a second compartment; wherein the first compartment comprises a concentrate of a non-alcoholic beer, this liquid beer concentrate having an ethanol content of QCCfr Ln / Zznz / E / YIAI 0-1% alcohol by volume (ABV); and wherein the second compartment comprises an alcoholic liquid containing 12-100% by weight of ethanol and 0-88% by weight of water, and wherein the ethanol and water together constitute 80-100% by weight of the alcoholic liquid. The term “capsule”, as used herein, refers to a compartmentalized container suitable for separately retaining the two liquid components according to the invention. The term “single serving,” as used herein, is synonymous with “single serving” or “unit dose” and refers to a capsule containing sufficient quantities of beer concentrate and alcoholic liquid to prepare one serving of reconstituted beer. Typically, a serving of reconstituted beer is in the range of 120 ml to 1000 ml. The term “beer,” as used herein, refers to a malted beverage fermented with yeast and optionally hopped. Beer is commonly produced by a process comprising the following basic steps: • braising a mixture comprising malted barley, optionally complementary grains and water to produce a pulp; • separate the pulp into must and spent grains; • boil the wort to produce a boiled wort; • ferment the boiled wort with live yeast to produce a fermented wort; • subject the fermented wort to one or more additional process steps (e.g., maturation and filtration) to produce beer; and • package the beer in a sealed container, e.g., a bottle, can, or keg. Hops or hop extract are usually added during the wort boil to impart bitterness and floral and fruity flavor notes to the final beer. The term “beer concentrate”, as used herein, refers to beer from which water has been removed, for example, by nanofiltration, reverse osmosis, forward osmosis and / or freeze concentration. The term “membrane separation,” as used herein, refers to a separation method in which molecules are separated by passing a feed stream through a membrane that separates it into two individual streams, known as the permeate and the retentive product. Examples of membrane separation include nanofiltration, reverse osmosis, and forward osmosis. The term non-alcoholic beer, as used herein unless otherwise stated, refers to a beer having an ethanol content of 0-0.5% ABV. The term “free amino nitrogen”, as used herein, refers to the QCCfr ίη / ZZΖΠZ / E / YΙΛΙ combined concentration of individual amino acids and small peptides, as determined by the EBC 9.10.1 method - free amino nitrogen in beer by spectrophotometry (IM). The concentrations of acids as mentioned herein, unless otherwise stated, also include dissolved salts of these acids, as well as dissociated forms of these same acids and salts. The term “iso-alpha acids,” as used herein, refers to substances selected from the isohumulone, isoadhumulone, isocohumulone, preisohumulone, post-isohumulone, and combinations thereof group. The term “iso-alpha acids” encompasses different stereoisomers (cis-iso-alpha acids and trans-iso-alpha acids). Iso-alpha acids are commonly produced in beer from the addition of hops to the boiling wort. They can also be introduced into beer in the form of pre-isomerized hop extract. Iso-alpha acids are intensely bitter, with an estimated threshold value in water of approximately 6 ppm. The term iso-alpha hydrogenated acids refers to substances selected from dihydro-iso-alpha acids, tetrahydro-iso-alpha acids, hexahydro-iso-alpha acids, and combinations thereof. The term “hulupones”, as used herein, refers to selected substances of cohulupone, n-hulupone, adhulupone, and combinations thereof. Hulupones are oxidation products of hop beta acids. The single-serve capsule of the present invention may comprise two or more compartments. More preferably, the capsule contains two compartments, one comprising the liquid beer concentrate, the other comprising the alcoholic liquid. According to a preferred embodiment, the capsule of the present invention comprises a container with at least two compartments separated by a partition wall, including a first compartment containing the liquid beer and a second compartment containing the alcoholic liquid, and wherein the compartments are closed, for example, by a sealed sheet or a lid. Preferably, the first compartment of the single-serving capsule contains 10-60 mL, more preferably 15-50 mL, more preferably 20-40 mL of the liquid beer concentrate. The second compartment of the single-serving capsule preferably contains 4-25 mL, more preferably 6-20 mL, more preferably 7-15 mL of the alcoholic liquid. The combined internal volume of the first and second compartments preferably does not exceed 75 mL, more preferably is in the range of 15-65 mL, more preferably in the range of 20-60 mL. The liquid beer concentrate and the alcoholic liquid are preferably contained QCCfr ίη / ZZΖΠZ / E / YΙΛΙ in the capsule in a weight ratio of 7:1 to 1:1, more preferably in a weight ratio of 6:1 to 1.2:1, more preferably in a weight ratio of 5:1 to 1.5:1. The ethanol content of the liquid beer concentrate preferably does not exceed 0.5% ABV, more preferably does not exceed 0.3% ABV, more preferably does not exceed 0.1% ABV. The pH of the liquid beer concentrate is preferably in the range of 3.0 to 6.0, more preferably in the range of 3.2 to 5.5 and most preferably in the range of 3.5 to 5.0. The liquid beer concentrate preferably has a water content in the range of 35-80% by weight, more preferably in the range of 40-75% by weight and most preferably in the range of 45-70% by weight. In a preferred embodiment, the liquid beer concentrate has a density of 20 to 60 °P, more preferably a density of 24 to 50 °P, and more preferably a density of 28 to 42 °P. Riboflavin, free fatty acids (e.g., linoleic acid), amino acids, and small peptides are substances naturally present in malted barley and are typically found in significant concentrations in non-alcoholic beer. Similarly, maltotetraose is present in significant concentrations in non-alcoholic beer because this oligosaccharide is formed by enzymatic hydrolysis of starch during mashing and is not digested by yeast. Because the liquid beer concentrate in the capsule is obtained from non-alcoholic beer using a concentration method that removes only water, or only water and low-molecular-weight substances and ions, the liquid beer concentrate typically contains appreciable levels of riboflavin, linoleic acid, amino acids, peptides, and / or maltotetraose. The riboflavin content of the liquid beer concentrate is preferably in the range of 250-3,000 pg / L, more preferably 300-2,500 pg / L, more preferably 350-2,200 pg / L and more preferably 400-2,000 pg / L. The liquid beer concentrate preferably contains 150-5,000 pg / L, more preferably 200-4,000 pg / L, even more preferably 250-3,500 pg / L and most preferably 300-3,000 pg / L of linoleic acid. In addition to linoleic acid, liquid beer concentrate typically also contains other fatty acids, such as oleic acid and / or alpha-linolenic acids. Oleic acid is preferably present in liquid beer concentrate at a concentration of 300–3,000 pg / L, more preferably 400–2,500 pg / L, even more preferably 500–2,000 pg / L, and most preferably 600–1,800 pg / L. Alpha-linolenic acid is primarily found in the liquid concentrate of QCCfr Ln / Zznz / E / YIAI beer at a concentration of 100-1,200 pg / L, more preferably 120-1,100 pg / L, even more preferably 150-1,000 pg / L and most preferably 180-900 pg / L. The free amino nitrogen (FAN) content of the liquid beer concentrate is preferably in the range of 60-1,000 mg / L, more preferably 80-800 mg / L, even more preferably 90-700 mg / L, and more preferably 100-600 mg / L. Unlike the malt sugars maltose and maltotriose, maltotetraose is digested by most brewing yeasts. Consequently, the concentration of maltotetraose is usually unaffected by yeast fermentation. Therefore, liquid beer concentrate preferably contains 10–100 g / L, more preferably 12–80 g / L, even more preferably 15–60 g / L, and most preferably 18–40 g / L of maltotetraose. In one embodiment of the present invention, the liquid beer concentrate is a non-alcoholic beer concentrate produced by the dealcoholization of an alcoholic beer. The liquid beer concentrate according to this embodiment typically contains only a limited amount of maltose and / or maltotriose. Preferably, the liquid beer concentrate from dealcoholized beer contains maltose at a concentration of 0-20 g / L, more preferably 0-15 g / L, even more preferably 0.5-10 g / L and most preferably 1-8 g / L. The liquid beer concentrate from dealcoholized beer preferably contains maltotriose at a concentration of 1-30 g / L, more preferably 2-25 g / L, even more preferably 2.5-22 g / L and most preferably 3-20 g / L. In another embodiment of the present invention, the liquid beer concentrate is a concentrate of a non-alcoholic beer produced using a fermentation method that produces virtually no ethanol. The liquid beer concentrate according to this embodiment typically contains relatively high levels of maltose and / or maltotriose. The liquid beer concentrate according to this modality preferably contains maltose in a concentration of 80-400 g / L, more preferably 100-300 g / L, even more preferably 140-280 g / L and most preferably 150-250 g / L. The liquid beer concentrate obtained from non-alcoholic beer produced using ethanol-restricted fermentation preferably contains maltotriose at a concentration of 30-150 g / L, more preferably 40-120 g / L, even more preferably 45-110 g / L and most preferably 50-100 g / L. According to a particular preferred embodiment, liquid beer concentrate is produced by a concentration method that largely retains the acetic acid naturally present in beer. Due to the very low ethanol content of liquid beer concentrate, the presence of acetic acid in the concentrate does not lead to QCCfr ίη / ZZΖΠZ / E / YΙΛΙ the taste instability as a result of the formation of ethyl acetate. Preferably, the liquid beer concentrate contains 100-1,200 mg / L of acetic acid, more preferably 120-1,000 mg / L of acetic acid, even more preferably 150-900 mg / L of acetic acid and most preferably 180-800 mg / L of acetic acid. As explained above, the liquid beer concentrate of a non-alcoholic beer according to the present invention offers the advantage of having a relatively high surface tension compared to alcohol-containing liquid beer concentrates. Preferably, the liquid beer concentrate has a surface tension of at least 42.5 mN / m, more preferably 43.5–55 mN / m, and even more preferably 45–53 mN / m. To accurately measure surface tension, approximately 300 mL of concentrate are transferred to an open container held in a water bath at 20.0°C until the sample is completely degassed. The initial gas is released. The sample is then carefully poured into a large, wide test beaker (500 mL). To ensure homogeneity, a disposable plastic stirrer is used to gently mix the sample. A homogeneous 150 mL subsample is then transferred to a dosing beaker. Surface tension is measured using a Krüss 9 tensiometer equipped with a Wilhelmy plate. The instrument protocol is followed, beginning with calibration (pure water = 72.6 mN / m) followed by the measurement of the surface tension of the samples.Between measurements, the probe / plate is carefully cleaned and quickly held (with tweezers) in the hot flame of the Bunsen burner, ensuring that no residual sample on the probe affects the result of the next measurement. In a preferred embodiment, the liquid beer concentrate is obtained by membrane separation using a membrane with a magnesium sulfate rejection of 80-100%, more preferably 90-100% and more preferably 95-100% when the measurement is carried out using 2,000 mg / L of aqueous magnesium sulfate solution at 0.48 MPa, 25°C and 15% recovery. In a preferred embodiment, the liquid beer concentrate is obtained by membrane separation using a membrane with a glucose rejection of 80-100%, more preferably 90-100% and more preferably 95-100% when the measurement is carried out using 2,000 mg / L of aqueous glucose solution at 1.6 MPa, 25°C and 15% recovery. According to a particularly preferred embodiment, the liquid beer concentrate is obtained by reverse osmosis or forward osmosis using a membrane with a sodium chloride rejection of 80-100%, more preferably 90-100% and more preferably 95-100% when the measurement is carried out using 2000 mg / L of solution QCCfr Ln / Zznz / E / YIAI of sodium chloride at 1030 kPa (10.3 bar), 25°C, pH 8 and 15% recovery. The concentrations of volatile flavor compounds and malt sugars in the liquid beer concentrate produced by membrane separation and / or freeze concentration of non-alcoholic beer depend on the type of non-alcoholic beer from which the concentrate was produced. As will be explained in more detail later, non-alcoholic beer can be produced effectively by two different types of processes: • by removing ethanol from an alcoholic beer (for example, by vacuum distillation); • by restricting the formation of ethanol during yeast fermentation. In one embodiment of the present invention, wherein the liquid beer concentrate is obtained by concentrating a non-alcoholic beer obtained by dealcoholizing alcoholic beer, the concentrate comprises: • 100-1,200 mg / L of acetic acid; • 0-20 g / L of maltose; • 1-30 g / L of maltotriose. In another embodiment of the present invention, wherein the liquid beer concentrate is obtained by concentrating a non-alcoholic beer obtained by yeast fermentation with restriction of ethanol formation, the concentrate comprises: • 0-300 mg / L of acetic acid; • 80-400 g / L of maltose; • 30-150 g / L of maltotriose. The liquid beer concentrate preferably contains 0-500 mg / L, more preferably 0-200 mg / L and more preferably 0-100 mg / L of dissolved carbon dioxide. In a preferred embodiment, the alcoholic liquid contains 13-90% by weight of ethanol and 10-87% by weight of water, more preferably the alcoholic liquid contains 25-85% by weight of ethanol and 15-75% by weight of water, more preferably the alcoholic liquid contains 40-82% by weight of ethanol and 18-60% by weight of water. Preferably, water and ethanol together constitute 85-100% by weight, more preferably 90-100% by weight and more preferably 95-100% by weight of the alcoholic liquid. Iso-alpha acids, as well as hydrogenated alpha acids and oxidized alpha acids (hulupones), contribute to the pleasant bitterness of beers that is appreciated by consumers. Therefore, in a highly preferred form, the liquid beer concentrate and / or alcoholic liquid contains iso-alpha acids, hydrogenated iso-alpha acids, and / or hulupones. Given the poor water solubility of hop acids in the QCrn ίη / ZZΖΠZ / E / YΙΛΙ liquid beer concentrate, it is preferred that the liquid beer concentrate contains 01 00 mg / L, preferably 0-30 mg / L, more preferably 0-10 mg / L of hop acids selected from α-alpha acids, hydrogenated alpha acids, hulupones and combinations thereof. Since the solubility of hop acids in ethanol and ethanol / water mixtures is much greater than their solubility in liquid beer concentrate, it is preferred that at least a portion of the hop acids present in the capsule be contained in the alcoholic liquid. Accordingly, in a preferred embodiment, the alcoholic liquid comprises 50–2,000 mg / L, more preferably 100–1,500 mg / L, more preferably 2,000–1,000 mg / L of hop acids selected from iso-alpha acids, hydrogenated alpha acids, hulupones, and combinations thereof. The alcoholic liquid used in this capsule may properly comprise ethanol obtained from the dealcoholization of alcoholic beer. Vacuum distillation is commonly used to remove alcohol from beer. The distillate obtained in this way contains ethanol, water, and a range of volatile beer flavoring substances. These distillates can be advantageously applied to the alcoholic liquid of this capsule, especially if the liquid beer concentrate was produced from dealcoholized beer. The term “vacuum distillation,” as used herein, also encompasses “vacuum evaporation.” Accordingly, in a preferred embodiment, the alcoholic liquid comprises a distillate obtained by dealcoholization by distillation of a beer containing alcohol. More preferably, the alcoholic liquid consists of this distillate or is an aqueous dilution of this distillate. Preferably, the alcoholic liquid comprises, per kg of ethanol, 50-2,000 mg, more preferably 70-1,500 mg, even more preferably 90-1,200 mg and most preferably 100-800 mg of ethyl acetate. Preferably, the alcoholic liquid comprises, per kg of ethanol, 5-200 mg, more preferably 7-150 mg, even more preferably 9-120 mg and most preferably 10-80 mg of isoamyl acetate. In a preferred embodiment, the alcoholic liquid contains, per kg of ethanol, 400-5,000 mg, more preferably 600-4,000 mg, even more preferably 700-3,500 mg, and most preferably 800-3,000 mg of amyl alcohols. Herein, the term “amyl alcohols” refers to alcohols with the formula C5H12O. In another preferred embodiment, the alcoholic liquid contains, per kg of ethanol, 8-240 mg, more preferably 11-170 mg, even more preferably 13-140 mg and most preferably 15-100 mg of phenylethyl alcohol. QCCfr ίη / ΖΖΠΖ / Ε / ΥΙΛΙ Preferably, the alcoholic liquid contains, per kg of ethanol, 2-50 mg, more preferably 3-40 mg, even more preferably 3.5-32 mg and most preferably 4-25 mg of phenylethyl acetate. Another aspect of the invention relates to a manufacturing process for the single-serving capsule as described above, this process comprising: • provide a non-alcoholic beer that has an ethanol content of 0-0.5% ABV; • reducing the water content of non-alcoholic beer by membrane separation and / or freeze concentration to produce a liquid beer concentrate, wherein the membrane separation is selected from nanofiltration, reverse osmosis and forward osmosis; • provide a capsule having a first compartment and a second compartment; • introduce the liquid beer concentrate into the first compartment, optionally after combining the liquid beer concentrate with one or more of the other components; • introduce an alcoholic liquid into the second compartment, optionally after combining the alcoholic liquid with one or more other components; and • close the first and second compartments of the capsule. The liquid beer concentrate and the alcoholic liquid used in the present process are preferably as defined above herein. In one embodiment of the present invention, non-alcoholic beer is produced by: • to provide an alcoholic beer having an ethanol content of 3-12% ABV; and • to remove the ethanol from the beer, preferably by distillation or membrane separation (e.g., nanofiltration, reverse osmosis, osmotic distillation, dialysis or pervaporation), thereby producing an alcohol-free beer and a distillate containing ethanol. Preferably, the removal of ethanol by distillation is carried out at a temperature in the range of 10-100 °C, more preferably in the range of 20-65 °C, even more preferably in the range of 30-50 °C, and most preferably in the range of 40-46 °C. The removal of ethanol by distillation is preferably carried out at a pressure in the range of 0.001-50 kPa (0.01-500 mbar), more preferably in the range of 0.1-20 kPa (1-200 mbar), even more preferably in the range of 0.5-15 kPa (5-150 mbar) and most preferably in the range of 8-11 kPa (80-110 mbar). QCrn Ln / Zznz / E / YIAI Ethanol removal by membrane separation is preferably carried out using nanofiltration, reverse osmosis, osmotic distillation, dialysis, or pervaporation, employing a membrane permeable to both water and ethanol. Compared to ethanol removal by distillation, a larger fraction of volatile flavor compounds is retained in the dealcoholized beer. The non-alcoholic beer obtained in the present process after the removal of ethanol preferably has an ethanol content of 0-0.4% by weight, more preferably 0-0.1% by weight and most preferably 0-0.05% by weight. The ethanol-containing distillate obtained after the distillation removal of ethanol from alcoholic beer preferably has an ethanol content of 10-80% by weight, more preferably 15-75% by weight, and most preferably 20-70% by weight. In a preferred embodiment, alcoholic beer is decarbonated prior to the removal of ethanol by means of distillation. According to a particularly preferred embodiment, the ethanol-containing distillate is applied to the alcoholic liquid that is introduced into the second compartment, optionally in combination with one or more of other components, such as hop acids or aromatic substances. In one embodiment of the invention, the distillation removal of ethanol from alcoholic beer produces a distillate with a high ethanol content of 40-80% by weight, more preferably 45-75% by weight, and more preferably 50-70% by weight. This distillate can be appropriately applied as such to the alcoholic liquid that is introduced into the second compartment of the capsule. In an alternative embodiment, the distillation removal of ethanol from alcoholic beer produces a distillate with a low ethanol content of 10–40% by weight, more preferably 12–35% by weight, and more preferably 15–30% by weight. Preferably, this low-ethanol distillate is concentrated to an ethanol content of 40–80% by weight, more preferably 45–75% by weight, and more preferably 50–70% by weight, before the concentrated distillate is applied to the alcoholic liquid being introduced into the second compartment of the capsule. The ethanol content of the low-ethanol distillate can be suitably increased to a concentration of 40% by weight or more by distillation or reverse osmosis. The ethanol-containing distillate having a high ethanol content is preferably applied to the alcoholic liquid in such an amount that the alcoholic liquid contains 60-100% by weight, more preferably 80-100% by weight and more preferably 90-100% by weight of this distillate. In an alternative version of the present process, non-alcoholic beer is produced QCCfr ίη / ZZΖΠZ / E / YΙΛΙ using a yeast fermentation with restricted ethanol formation (e.g., cold contact fermentation). Preferably, cold contact fermentation is carried out at a temperature below 7 °C, more preferably at -1 to 4 °C, more preferably at -0.5 to 2.5 °C. Cold contact fermentation preferably covers a period of 8 to 72 hours, more preferably a period of 12 to 48 hours (“cold contact fermented beer”). Another form of restricted ethanol fermentation that can be employed to produce non-alcoholic beer comprises a very short yeast fermentation (e.g., less than 2 hours) at a temperature of 7°C or higher, followed by rapid temperature inactivation, such as by rapid cooling to -0.5 to 1°C, optionally followed by further pasteurization (“stop fermentation”). Another method of restricted ethanol fermentation uses a yeast strain that produces relatively low amounts of ethanol under the applied fermentation conditions, such as a strain that produces less than 0.2 g of ethanol per gram of fermentable sugar in the wort, preferably less than 0.1 g of ethanol per gram of fermentable sugar. Suitable strains (e.g., Cradtree-negative strains) are known in the art, and the amount of ethanol produced under varying fermentation conditions can be determined by routine experiments (yeast-restricted beer fermentation). Another form of restricted ethanol fermentation that can be employed uses a first strain of yeast that produces ethanol, in the presence of a sufficient quantity of a second strain of yeast that consumes virtually all the ethanol produced by the ethanol-producing yeast strain. Saccharomyces rouxii is an example of an ethanol-consuming yeast strain. Yet another form of restricted ethanol fermentation that can be used employs a wort that has a fermentable sugar content such that a maximum of 1.0% alcohol by volume is produced after the completion of fermentation. In this case, the wort generally has a fermentable sugar content of less than 17.5 g / l, preferably less than 12 g / l, and more preferably less than 8 g / l (“sugar-free wort beer”). In the present process, the reduction of the water content of non-alcoholic beer is achieved by membrane separation and / or freeze concentration. Membrane separation of the non-alcoholic beer is preferably carried out at a temperature in the range of -2 °C to 40 °C, more preferably in the range of 3–22 °C. The pressure used during membrane separation is preferably in the range of 600 to 8000 kPa (6 to 80 bar), more preferably in the range of 1000 to 7500 QCCfr Ln / Zznz / E / YIAI kPa (10 to 75 bar), and more preferably in the range of 1500 to 7000 kPa (15 to 70 bar). According to a particularly preferred embodiment, the liquid beer concentrate is produced by reverse osmosis or forward osmosis using a membrane with a nominal salt rejection of at least 60%, more preferably at least 80%, and most preferably at least 90% (2000 ppm NaCl, 1030 kPa (10.3 bar), 25°C, 15% recovery). More preferably, the liquid beer concentrate is produced by reverse osmosis. Liquid beer concentrate can also be advantageously produced through a freeze-concentration process. In this method, water is removed from the beer by a phase transformation from liquid to ice crystals. This process has three main stages: water crystallization, water crystal growth, and water crystal separation, each carried out in specially designed equipment. Examples include a scraped-surface heat exchanger, a growth recrystallizer, and a separation wash column, respectively. Essentially, the temperature of the non-alcoholic beer is reduced to a value sufficient to freeze at least some of its water without reaching the eutectic point of the mixture. When the ice crystals are large enough, for example, no smaller than 100 µm in diameter, they can be separated from the concentrated liquid, for example, using wash columns.Due to the low process temperature, lower than 0 °C, thermal degradation and aroma losses due to evaporation are avoided. When concentrating beer by freeze concentration, ethanol can become a limiting factor for the maximum degree of concentration. Increasing ethanol concentrations during the concentration process result in progressively lower crystallization temperatures and progressively higher viscosities. This problem is avoided by the present process since the liquid beer concentrate is prepared from non-alcoholic beer. Reducing the water content of non-alcoholic beer by membrane separation and / or freeze concentration is hindered by the presence of significant amounts of dissolved carbon dioxide. Therefore, it is preferable to use non-alcoholic beer containing 0-500 mg / L, more preferably 0-100 mg / L, and even more preferably 0-20 mg / L of dissolved carbon dioxide. In a preferred embodiment, the non-alcoholic beer used in the present process is an unhopped or lightly hopped beer. Accordingly, in a preferred embodiment, the non-alcoholic beer contains 0-10 mg / L, more preferably less than 3 mg / L, more preferably less than 1 mg / L of hop acids selected from 1 / 2-alpha acids, hydrogenated 1 / 2-alpha acids, hulupones, and combinations thereof. QCCfr Ln / Zznz / E / YIAI In a preferred embodiment, the water content of the non-alcoholic beer is reduced by at least 70%, more preferably by at least 75%, and most preferably by at least 80%. The liquid beer concentrate can be combined with one or more other components before it is introduced into the first compartment. In a preferred embodiment, the alcoholic liquid is prepared by combining an ethanol-containing liquid, preferably an ethanol-containing distillate as described above, with hop acids selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones, and combinations thereof. Even more preferably, the alcoholic liquid is prepared by combining an ethanol-containing liquid with iso-alpha acids. The iso-alpha acids can be suitably provided in the form of pre-isomerized hop extract. The aromatic substance is an example of a component that can be properly added to the alcoholic liquid before it is introduced into the first compartment. Another aspect of the invention relates to a method for preparing beer from a liquid beer concentrate, this method comprising: insert the single-serving capsule as defined herein into a beverage preparation device; • release the liquid beer concentrate from the first compartment; • release the alcoholic liquid from the second compartment; • combine the released liquid beer concentrate, the released alcoholic liquid, water, and carbon dioxide to produce an alcoholic beer; • Dispense alcoholic beer. The release of the liquid beer concentrate and the alcoholic liquid can occur simultaneously or sequentially, in any order. The combination of the released liquid beer concentrate, the released alcoholic liquid, water, and carbon dioxide can also be done in different ways. In a preferred embodiment, the first water and carbon dioxide are mixed to produce carbonated water, after which the carbonated water is mixed with the released alcoholic liquid to produce the alcoholic carbonated aqueous liquid, which is finally mixed with the released liquid beer concentrate. In another preferred embodiment, water and the released alcoholic liquid are first mixed to produce a dilute alcoholic liquid, after which carbon dioxide is mixed in to produce a carbonated alcoholic aqueous liquid that is finally mixed with the released liquid beer concentrate. QCrn Ln / Zznz / E / YIAI In yet another preferred embodiment, water, carbon dioxide, and the released alcoholic liquid are mixed in a single step to produce an alcoholic carbonated aqueous liquid, followed by mixing the released liquid beer concentrate. Preferably, carbonated water contains 1-8 g / L, more preferably 2-7 g / L of dissolved carbon dioxide. In a preferred embodiment, the beverage preparation device comprises a water reservoir and a reservoir that retains pressurized carbon dioxide. FIGURE 1 shows a single-portion capsule (10) comprising a body (20) made of aluminum sheet, which has the general shape of a truncated cone with a rim (30) at its base. The body (20) terminates at its smaller end with an obtuse cone (21). The rim (30) is formed by pinching the body around a sheet (40) and the capsule (10) is sealed by heat-sealing the body (20) and the sheet (40). The sheet (40) can be made of aluminum. The capsule (10) comprises a first compartment (50) and a second compartment (60), separated by a dividing wall (70). The larger first compartment (50) retains a liquid beer concentrate (51), while the smaller second compartment (60) retains an alcoholic liquid (61). The obtuse cone (21) comprises weakened recesses (22) in the part defining the first compartment (50). The obtuse cone (21) further contains weakened recesses (23) in the part defining the second compartment (60). The sheet (40) comprises a number of weakened sections (41) in the part that defines the first compartment (50) and weakened recesses (42) in the part that defines the second compartment (60). During use, both the weakened recesses (22) and (23) are perforated by tubular inlets, and the weakened sections (41) and (42) in the sheet are penetrated by tubular outlets. Then, carbonated water injected into the first compartment (50) and the second compartment (60) through the tubular inlets washes the first compartment concentrate (51) from the first compartment (50) and the alcoholic liquid (61) from the second compartment (60) through the outlet channels. Figure 2 provides a schematic representation of a method for preparing a single-serving capsule according to the invention. Step A of the depicted method comprises the dealcolization of a non-hopped alcoholic beer (1), for example, a non-hopped Plisser-style beer having an ethanol content of 5% ABV, to produce a non-alcoholic beer (2) and an alcoholic liquid (3). Step B comprises concentrating the non-alcoholic beer by reverse osmosis to produce a QCCfr Ln / Zznz / E / YIAI liquid beer concentrate (4). Step C comprises mixing the preisomerized hop extract (5) with the alcoholic liquid (3) produced in step 1 to produce an alcoholic liquid containing dissolved hop acids (6). Step D comprises filling a two-compartment single-serving capsule (7) by introducing the liquid beer concentrate (4) into one compartment (8) of the capsule (7) and the alcoholic liquid containing dissolved hop acids (6) into the other compartment (9) of the same capsule (7). Step E comprises sealing the filled capsule to produce a sealed capsule (10). FIGURE 3 shows a representation of a device (10) for preparing reconstituted beer using a single-serving capsule as depicted in FIGURE 1. The device includes a housing (11) that accommodates the mechanical and electronic components of the device (10). The housing (11) can be formed from plastic and / or metal. The device (10) comprises a power supply (20) and a control system (30) operable for activating the device and its control functions (e.g., the volume, temperature, and / or alcohol content of the dispensed reconstituted beer). An empty glass (40) placed beneath the dispensing unit (50) is also shown. The device (10) also includes a water source in the form of a water tap (60) and a cooling unit (70). The device (10) further comprises a cylinder (80) containing pressurized carbon dioxide, a carbonation unit (90), a mixing unit (100), and a receptacle (110) for receiving a two-compartment single-serving capsule (120). The single-serving capsule (120) comprises a first compartment (121) containing a liquid beer concentrate (123) and a second compartment (122) containing an alcoholic liquid (124). The compartments (121, 122) are sealed by a foil (125). The device (10) comprises means for opening both the upper and lower ends of the first and second compartments (121,122) of the single-portion capsule (120). During use, a consumer can place the single-serve capsule (120) into the receptacle (110) of the device (10). The consumer can then activate the device (10) using the control system (30) and wait for the reconstituted beer to be dispensed from the dispensing unit (50) into the glass (40). After activation of the device (10), tap water (60) and pressurized carbon dioxide from the cylinder (80) are dispensed into the carbonation unit (90). During its passage to the carbonation unit (90), the water is cooled by the cooling unit (70). Once the appropriate amounts of water and carbon dioxide have been mixed in the carbonation unit (90), the carbonated water is released from the unit. QCCfr ίη / ZZΖΠZ / E / YΙΛΙ (90) and flows through the single-serving capsule (120) to the mixing unit (100). The carbonated water stream from the carbonation unit (90) follows two different flow paths, one flow path passing through the first compartment (121) of the single-serving capsule (120) while the other flow path passes through the second compartment (123) of the single-serving capsule (120). As it passes through the single-serve capsule (120), the carbonated water washes the liquid beer concentrate (123) and the liquid alcohol (124) in the mixing unit (100). In the mixing unit (100), the carbonated water, the washed liquid beer concentrate, and the washed liquid alcohol are thoroughly mixed to produce a clear reconstituted beer. The reconstituted clear beer is then released from the mixing unit (100) through the dispensing unit (50) into a glass (40) under the formation of a foam height. It shall be understood that in the device of FIGURE 1 the single portion capsule (120) can be replaced by two separate capsules, one containing the liquid beer concentrate, the other containing the alcoholic liquid. The invention is further illustrated by the following non-limiting examples. EXAMPLES Example 1 A non-hopped lager beer (containing 5% ABV) was dealcoholized by vacuum distillation (Schmidt-Bretten, Bretten, Germany - feed: 5 hUh; steam mass flow rate: 100 kg / h; outlet pressure: 350 kPa (3.5 bar); vacuum setting: 9 kPa (90 mbar); outlet temperature: 3°C). The resulting dealcoholized beer had an ethanol content of 0.01% ABV. The distillate produced during dealcoholization was recovered and analyzed. The results are shown in Table 1. Table 1 Ethanol 60% by weight Ethyl acetate 50.2 mg / L Isoamyl acetate 4.56 mg / L Amyl alcohols 206 mg / L Phenylethyl alcohol 5.09 mg / L Phenylethyl acetate 2.77 mg / L The dealcoiled, unhopped beer was concentrated by nanofiltration using the following setup: Nanofiltration membrane Configuration Type: Spiral wound Membrane Polymer: Composite product polyamide Brine separator material: Polypropylene Specifications Permeate product flow: • MgSO4: 7.6 m3 / d • NaCl: 9.5 m3 / d Stabilized salt rejection1: • MgSO4: >97% (2000 ppm, 480 kPa (4.8 bar), 25 °C, 15% recovery, pH 6.5) • NaCl: 89-95% (500 ppm, 480 kPa (4.8 bar), 25 °C, 15% recovery, pH 7.0) Nominal membrane area: 7.9 m2 1Equivalent to an MW cutoff value of approximately 200 Da ζP configuration) Permeate product (Fj Feed Icri,: Concentrated A (total length) = 1016 mm B (ATD diameter) = 100.3 mm C (connection diameter) = 19.1 mm Df (core tube extension - feed side) = 26.7 mm From (core tube extension - conc side) = 26.7 mm Maximum Operating Limits • Pressure: 8000 kPa (80 bar) • Temperature: 28°C • Pressure Drop: 70 kPa (0.7 bar) • Feed Flow Rate: 3.6 m³ / h • Chlorine Concentration: <0.1 ppm • Feed Water SDI (15 min.): 5.0 • Feed Water Turbidity: 1.0 NTU • Feed Water pH: 3.0-10.0 • Maximum Concentrate to Permeate Flow Ratio for any element: 5:1 Filtration run The beer was circulated by a piston pump. This pump has a capacity of 1 m³ / h and a maximum discharge pressure of 2000 to 8000 kPa (20 to 80 bar). The test unit was limited to approximately 3000 kPa (30 bar) and protected by an overpressure relief valve with a set point of 4000 kPa (40 bar). Initial production of permeate product began at a pressure of around 1500 kPa (15 bar) (osmotic pressure). A total of 100 liters of beer were filtered, producing 84.6 liters of permeate and 16.1 liters of liquid concentrate. Therefore, the concentration factor achieved was 100 / 15.4 = 6.5. QCCfr ίη / ΖΖΠΖ / Ε / ΥΙΛΙ The composition of the beer concentrate obtained in this way is shown in Table 2. Table 2 Acetic acid 310 mg / L Riboflavin 890 pg / L Oleic acid 1040 pg / L Linoleic acid 980 pg / L Alpha-linolenic acid 630 pg / L Free amino nitrogen 310 mg / L Maltose 1.1 g / L Maltotriose 7.0 g / L Maltotetraose 22 g / L The liquid beer concentrate had a surface tension of 46 mN / m. Comparative Example A A commercial hop lager beer having an alcohol content of 5.0% ABV and an iso-alpha acid content of 19 mg / L was concentrated by nanofiltration using the same setup as in Example 1. The initial production of permeate product began at a pressure of approximately 400 kPa (4 bar) (osmotic pressure). A total of 200 liters of beer were filtered, yielding 172.3 liters of permeate and 27.7 liters of concentrate. Therefore, the concentration factor achieved was 200 / 27.7 = 7.2. The hoppy alcoholic beer concentrate obtained in this way was cloudy, had an ethanol content of 4.71% ABV, a specific gravity of 1.8298 (20°P), and a surface tension of 39.7 mN / m. The concentrate contained 78.7 mg / L of iso-alpha acids, meaning that 42.5% of the iso-alpha acids were lost during the nanofiltration step. Example 2 30 mL of the beer concentrate from example 1 were combined with 170 mL of carbonated water having an ethanol content of 5.9% ABV to produce a reconstituted beer having a temperature of 5°C. The reconstituted beer obtained in this way was clear (i.e., not hazy) and had the usual yellow color of a lager beer, as well as satisfactory foaming properties. The evaluation of the reconstituted beer by a group of experts showed that this beer had a pleasant taste similar to that of ordinary lager beers. Example 3 mL of the beer concentrate from Example 1 are combined with 170 mL of carbonated water having an ethanol content of 5.9% ABV to produce a reconstituted beer that has a temperature of 5°C. This time the ethanol containing carbonated water is prepared by mixing 16.6 parts by weight of the alcoholic distillate from Example 1 with 153.3 parts by weight of carbonated water. Again, the reconstituted beer obtained in this way is clear (i.e., not hazy) and has the usual yellow color of a lager beer, as well as satisfactory foaming properties. The evaluation of the reconstituted beer by a panel of experts shows that this beer had a pleasant taste that is preferred over the taste of the reconstituted beer in example 2. Example 4 The liquid beer concentrate from comparative example A and the beer concentrate from example 1 were standardized to a concentration factor of 6 (i.e., 6 times more concentrated than the original unhopped lager beer) by the addition of a diluent as shown in Table 3. QCCfr Ln / Zznz / E / YIAI Table 3 Sample Liquid Beer Concentrate Diluent A Comparative Example A Demineralized Water B Example 1 Demineralized Water C Example 1 Demineralized water and ethanol to produce a concentrate containing 5% ABV ethanol D Example 1 Demineralized water and pre-isomerized hop extract, to produce a concentrate containing 120 mg / L of iso-alpha acids After preparation, the samples were kept at 0 °C for 7 days. The turbidity of the samples was then measured at 0 °C (in triplicate) at scattering angles of 25° and 90°, using a Sigrist photometer. The average results are shown in Table 4, in EBC units. QCCfr ίη / ΖΖΠΖ / Ε / ΥΙΛΙ Table 4 Turbidity Sample 90° 25° A >100 >100 B 46.07 65.93 C 42.97 62.17 D 62.80 78.33 These results showed that the introduction of iso-alpha acids into the beer concentrate caused mist formation, probably as a result of the precipitation of iso-alpha acids. Aliquots of samples A, B, C, and D are stored at 30°C and 40°C for 3 months during which the concentration levels of ethyl esters, turbidity, and color are monitored. Samples B and D were found to be more stable than the other samples. Unlike samples B and D, samples A and C showed significant formation of ethyl esters during the storage period. Example 5 A dealcoholized non-hopped lager and an alcoholic distillate are produced in the same way as in example 1. The dealcoholized, non-hopped beer is concentrated by reverse osmosis using a reverse osmosis flat-sheet filtration membrane made of a thin-film composite product comprising a polyamide membrane layer on a polyester (PET) support material (RO90, ex Alfa Laval, operating pressure of 500 to 2500 kPa (5 to 25 bar). This membrane has a rejection of at least 90%, measured at 2000 ppm NaCl, at 900 kPa (9 bar) and 25°C. Example 6 A single-serving capsule according to the invention is prepared using a capsule comprising two compartments. One compartment (compartment A) has an internal volume of 20 mL, the other compartment (compartment B) has an internal volume of 35 mL. The alcoholic distillate from example 1 is mixed with a pre-isomerized hop extract to produce a solution containing 210 mg / L of iso-alpha acids. 18 mL of the concentrated alcoholic liquid containing hop extract are introduced into compartment A of the capsule. In addition, 32 mL of the liquid beer concentrate from Example 1 are introduced into compartment B. After filling, the compartments are sealed with a flexible film. Example 7 A dealcoholized, non-hopped lager beer was concentrated by nanofiltration as described in Example 1. The beer concentrate obtained in this way (concentrate A) was subjected to accelerated storage at 30°C and 40°C. The same storage tests were performed with the same concentrate after ethanol had been added at a concentration of 5% by weight (concentrate B). Before the storage test and after 3 months of storage, the concentration levels of a quantity of beer flavoring substances were determined. The results of these analyses are shown in Table 5. QCCfr ίη / ΖΖΠΖ / Ε / ΥΙΛΙ Table 5 Samples Microgram / L 3-methyl-Ethyl acetate Octanoate Propionate Butanoate Butanoate Phenylethyl acetate Ethyl acetate Ethyl acetate Ethyl acetate A Fresh 30°C 40°C 0 640 4.7 7.9 0.1 0.0 0 400 4.2 6.2 0.1 0.0 0 320 4.7 6.0 0.2 0.0 B Fresh 30°C 40°C 0 720 20 52 1.2 0.0 4,600 2,040 74 163 9.7 0.2 4,320 4,040 152 230 25 0.5 Example 8 A lager beer having an ethanol content of 5% by volume was concentrated by nanofiltration as described in comparative example A. Accelerated storage tests were performed with this concentrate (concentrate A) at 30°C and 40°C. Before the storage test and after 3 months, the concentration levels of a quantity of beer flavoring substances were determined. The results of these analyses are shown in Table 6. Table 6 Samples Microgram / L Ethyl 3-methylbutanoate Ethyl phenylacetate Fresh 8.5 0.0 30°C 23 0.2 40°C 47 0.4 QCCfr ίη / ΖΖΠΖ / Ε / ΥΙΛΙ Example 9 Two reconstituted beers were prepared by mixing 32 mL of beer concentrate, with 11.4 mL of alcoholic liquid and 205 mL of carbonated water (Royal ClubMR soda, Netherlands). The compositions of the beer concentrates and alcoholic liquids used in the preparation of reconstituted beers are shown in Table 7. Table 7 Reconstituted Beer A Reconstituted Beer B Beer Concentrate Beer Concentrate from Example 1 Beer Concentrate from Example 1, containing 6.56 mg of iso-alpha acids per mL Alcoholic Liquid Ethanol (95%), containing 18.42 mg of iso-alpha acids per mL 95% Ethanol Reconstituted beer A was completely clear, had a good head, and a pleasant bitter taste. Reconstituted beer B contained some sediment. NOVELTY OF THE INVENTION Having described the present invention, it is considered a novelty and, therefore, the contents of the following are claimed as property.

Claims

1. A single-serving capsule characterized in that it comprises at least two compartments, including a first compartment and a second compartment; wherein the first compartment comprises a liquid concentrate of a non-alcoholic beer, this liquid beer concentrate having an ethanol content of 0-1% ABV, wherein the second compartment comprises an alcoholic liquid containing 12-100% by weight of ethanol and 0-88% by weight of water, and wherein the ethanol and water together constitute 80-100% by weight of the alcoholic liquid.

2. The single-serving capsule according to claim 1, characterized in that the liquid beer concentrate contains 250-3,000 pg / L of riboflavin.

3. The single-serving capsule according to claim 1 or 2, characterized in that the liquid beer concentrate contains 10-100 g / L of maltotetraose.

4. The single-serving capsule according to any of the preceding claims, characterized in that the liquid beer concentrate and the alcoholic liquid are present in the capsule in a weight ratio of 7:1 to 1:

1.

5. The single-serving capsule according to any of the preceding claims, characterized in that the liquid beer concentrate contains 0100 mg / L of hop acids selected from 10-alpha acids, hydrogenated 10-alpha acids, hulupones and combinations thereof.

6. The single-serving capsule according to any of the preceding claims, characterized in that the alcoholic liquid in the second compartment contains 50-2,000 mg / L of hop acids selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof.

7. The single-serving capsule according to any of the preceding claims, characterized in that the alcoholic liquid in the second compartment contains, per kg of ethanol, 50-2,000 mg of ethyl acetate.

8. The single-serving capsule according to any of the preceding claims, characterized in that the alcoholic liquid comprises a distillate obtained by dealcoholization by distillation of a beer containing alcohol.

9. The single-serving capsule according to any of the preceding claims, characterized in that the liquid beer concentrate is obtained by concentrating non-alcoholic beer by means of membrane separation and / or freeze concentration. QCCfr ίη / ZZΖΠZ / E / YΙΛΙ 10. The single-serving capsule according to any of the preceding claims, characterized in that the liquid beer concentrate comprises: • 100-1,200 mg / L of acetic acid; • 0-20 g / L of maltose; • 1-30 g / L of maltotriose.

11. The single-serving capsule according to any of the preceding claims, characterized in that the liquid beer concentrate comprises: • 0-300 mg / L of acetic acid; • 80-400 g / L of maltose; • 30-150 g / L of maltotriose.

12. A manufacturing process for a single-serving capsule according to any of the preceding claims, the process being characterized in that it comprises: • providing an alcohol-free beer having an ethanol content of 0-0.5% ABV; • reducing the water content of non-alcoholic beer by membrane separation and / or freeze concentration to produce a liquid beer concentrate, wherein the membrane separation is selected from nanofiltration, reverse osmosis, and forward osmosis; • providing a capsule having a first compartment and a second compartment; • introducing the liquid beer concentrate into the first compartment, optionally after combining the liquid beer concentrate with one or more other components; • introducing an alcoholic liquid into the second compartment, optionally after combining the alcoholic liquid with one or more other components; and • closing the first and second compartments of the capsule.

13. The process according to claim 12, characterized in that the non-alcoholic beer is produced by: • providing an alcoholic beer having an ethanol content of 3-12% ABV; and • removing the ethanol from the beer by means of distillation, thereby producing a non-alcoholic beer and a distillate containing ethanol.

14. The process according to claim 12, characterized in that the non-alcoholic beer is produced by means of cold contact fermentation.

15. A method for preparing beer from a liquid beer concentrate, the method being characterized in that it comprises: QCCfr ίη / ZZΖΠZ / E / YΙΛΙ • introducing the single-serving capsule according to any one of claims 1-11 into a beverage preparation device; • releasing the liquid beer concentrate from the first compartment; • releasing the alcoholic liquid from the second compartment; • combining the released liquid beer concentrate, the released alcoholic liquid, water, and carbon dioxide to produce an alcoholic beer; • dispensing the alcoholic beer.