Carbonated alcoholic beverage comprising beer distillate

Abstract

The invention relates to a method preparing a carbonated alcoholic beverage having an ethanol content of 2-12% ABV and a water content of at least 80 wt.%, said method comprising combining: · 0.03-10 parts by weight of beer distillate having an ethanol content of 50-98 wt.% and comprising 200-2,000 mg / kg of amyl alcohols; · 2-30 parts by weight of ethanolic liquid having an ethanol content of 25-100 wt.%; · 0.3-10 parts by weight of fruit juice concentrate; · 0.2-1.2 parts by weight of carbon dioxide; · 60-90 parts by weight of water. The beverage obtained by this method has a unique appealing taste. The beer distillate is an essential component of the beverage. The beer distillate combines a high ethanol content with a high content of amyl alcohols and other beer flavour components having a boiling point in the range of 80-210 °C, such as isoamyl acetate, ethyl caproate, furfural, linalool and dimethyl disulfide.

Description

[0001] CARBONATED ALCOHOLIC BEVERAGE COMPRISING BEER DISTILLATE

[0002] TECHNICAL FIELD OF THE INVENTION

[0003] The present invention relates to a unique carbonated alcoholic beverage comprising a combination of beer distillate, ethanolic liquid, fruit juice concentrate, carbon dioxide and water, said beverage having an ethanol content of 2-12% ABV.

[0004] The invention also relates to a method of preparing the aforementioned beverage.

[0005] The invention further provides a unique beer distillate and a method of preparing an alcoholic beverage having an ethanol content of 20-50 wt.% using this beer distillate.

[0006] BACKGROUND OF THE INVENTION

[0007] Alcoholic beverages can be divided into three main categories, i.e. fermented alcoholic beverages (e.g. beer, wine and cider), distilled alcoholic beverages (liquors, such as whisky and rum, and liqueurs) and mixed alcoholic drinks (e.g. cocktails and shooters). Despite the huge variety of alcoholic beverages that is currently available, consumers are continuously looking for new alcoholic beverages that provide a unique pleasant taste sensation.

[0008] CN106867729A describes low temperature vacuum distillation of beer, yielding a distillate having an alcohol content of 70-80 vol.%, a total volatile ester content of 250-350 mg / L, a total higher alcohol content of 1300-1500 mg / L and a ratio of the higher alcohol content to the volatile ester content higher than 4.0. The examples describe the preparation of beverages by combining the distillate with carbonated water, sugar, concentrated juice, citric acid, sodium citrate, flavour and / or colouring.

[0009] DE10246637B3 describes a beverage comprising:

[0010] • 50-90 lemonade;

[0011] • 10-50% beer distillate;

[0012] • 2-10 g / L carbon dioxide; wherein the beverage has an alcohol content of 2-12 vol.%.

[0013] DE19617904C1 describes an alcoholic beverage containing: • 60-94% beer;

[0014] • 6-40% beer distillate;

[0015] • 8-12 g / L carbon dioxide; wherein the beverage has an alcohol content of 8.5-15 vol. %.

[0016] WO 2022 / 039084 describes a beer distillate that preferably has an ethanol content of 10-40 vol.%. The distillate is produced by distillation at 40-150 mbar and 35-70°C. The distillate contains:

[0017] • 65-200 ppm iso-butanol

[0018] • 200-800 ppm isoamyl alcohol

[0019] • 10-1000 ppb linalool.

[0020] The beer distillate is added to beer to improve the taste thereof.

[0021] JP2023131573A describes a beer distillate that has an ethanol content of 15-30% v / v and contains:

[0022] • 120-195 ppm isoamyl alcohol

[0023] • 1-5 ppm phenylethyl alcohol

[0024] • 20-40 ppm n-propanol

[0025] • 20-40 ppm iso-butanol

[0026] SUMMARY OF THE INVENTION

[0027] The inventors have developed a carbonated alcoholic beverage with a unique appealing taste. The beverage is obtained by mixing a special beer distillate with ethanolic liquid, fruit juice concentrate, carbon dioxide and water. The special beer distillate that is employed in the preparation of the alcoholic beverage combines a high ethanol content of 50-99.5 wt.% with a high content of amyl alcohols (alcohols with the formula CsHnOH). Besides amyl alcohols, the beer distillate contains other beer flavour components having a similar boiling point. Together these beer flavour components provide a very special floral, fruity flavour note to the beverage.

[0028] A first aspect of the present invention relates to a method preparing a carbonated alcoholic beverage having an ethanol content of 2-12% ABV and a water content of at least 80 wt.%, said method comprising combining:

[0029] • 0.03-10 parts by weight of beer distillate having an ethanol content of 50-98 wt.% and comprising 200-2,000 mg / kg of amyl alcohols; • 2-30 parts by weight of ethanolic liquid having an ethanol content of 25-100 wt.%;

[0030] • 0.3-10 parts by weight of fruit juice concentrate;

[0031] • 0.2-1.2 parts by weight of carbon dioxide;

[0032] • 60-90 parts by weight of water.

[0033] The beer distillate that is an essential component of the present beverage combines a high ethanol content with a high content of amyl alcohols and other beer flavour components having a boiling point in the range of 80-210 °C. Examples of such other beer flavour components include isoamyl acetate, ethyl caproate, furfural, linalool and dimethyl disulfide.

[0034] The beer distillate of the present invention can be obtained from beer by a distillation process that removes water, essentially non-volatile components and undesirable flavour components. To obtain a beer distillate containing at least 50 wt.% ethanol and at least 200 mg / kg amyl alcohols multiple fractions need to produced, including a low boiling fraction having a high ethanol content, a high boiling fraction comprising amyl alcohols and other slightly volatile compounds having a boiling point higher than the boiling point of water and an aqueous fraction.

[0035] By combining the beer distillate with ethanolic liquid, fruit juice concentrate, carbon dioxide, water and optionally other components, a carbonated alcoholic beverage having a unique, appealing taste can be produced.

[0036] A second aspect of the invention relates to an alcoholic beverage that is obtained by the aforementioned method.

[0037] A third aspect of the present invention relates to a beer distillate comprising:

[0038] • 80-98 wt.% ethanol;

[0039] • 200-2,000 mg / kg amyl alcohols;

[0040] • 40-500 mg / kg 1 -propanol;

[0041] • 40-500 mg / kg isobutanol;

[0042] • 0.5-15 mg / kg ethyl acetate;

[0043] • 50-1 ,000 pg / kg linalool.

[0044] A fourth aspect of the invention relates to a method of preparing an alcoholic beverage, the beverage having an ethanol content of 20-50 wt.%, a water content of 40-79 wt.% and a combined ethanol and water content of at least 90 wt.%, said method comprising combining: 10-40 parts by weight of the beer distillate of the present invention; and 30-70 parts by weight of water.

[0045] DETAILED DESCRIPTION OF THE INVENTION

[0046] The present invention provides a method of preparing a carbonated alcoholic beverage having an ethanol content of 2-12% ABV and a water content of at least 80 wt.%, said method comprising combining:

[0047] • 0.03-10 parts by weight of beer distillate having an ethanol content of 50-98 wt.% and comprising 200-2,000 mg / kg of amyl alcohols;

[0048] • 2-30 parts by weight of ethanolic liquid having an ethanol content of 25-100 wt.%;

[0049] • 0.3-10 parts by weight of fruit juice concentrate;

[0050] • 0.2-1.2 parts by weight of carbon dioxide;

[0051] • 60-90 parts by weight of water.

[0052] The term “beer” as used herein refers to an alcoholic beverage having an ethanol content of 2-15% ABV, the beverage being obtained by fermenting a sugar containing aqueous liquid with yeast, wherein at least a part of the fermentable sugars has been obtained by hydrolysis of starch from cereal grains.

[0053] The ethanol content expressed as % ABV is determined at a temperature of 20°C.

[0054] The term “liquor” as used herein refers to an alcoholic drink produced by distillation of an alcoholic liquid that was obtained by fermenting a sugar-containing aqueous liquid with yeast.

[0055] The term “amyl alcohols” as used herein refers to alcohols with the formula CsHnOH. 3- Methylbutan-1-ol and 2-methylbutan-1-ol are examples of amyl alcohols.

[0056] According to a particularly preferred embodiment, the present method comprises combining:

[0057] • 0.04-0.8 parts by weight of the beer distillate;

[0058] • 4-20 parts by weight of the ethanolic liquid;

[0059] • 0.4-4 parts by weight of the fruit juice concentrate;

[0060] • 0.3-0.7 parts by weight of carbon dioxide;

[0061] • 68-85 parts by weight of water. Taken together, the beer distillate, the ethanolic liquid, the fruit juice concentrate, the carbon dioxide and the water that are employed in the present method preferably constitute at least 80 wt.%, more preferably at least 90 wt.% and most preferably at least 95 wt.% of the final beverage.

[0062] The beer distillate that is employed in accordance with the present invention preferably has an ethanol content of 60-95 wt.%, more preferably of 70-92 wt.% and most preferably of 80- 90 wt.%.

[0063] The water content of the beer distillate preferably is in the range of 0-40 wt.%, more preferably of 1-18 wt.% and most preferably of 3-20 wt.%.

[0064] Amyl alcohols are preferably present in the beer distillate in a concentration of 300-1,800 mg / kg, more preferably of 400-1,600 mg / kg and most preferably of 500-1,500 mg / kg.

[0065] 3-Methylbutan-1-ol is preferably present in the beer distillate in a concentration of at least 100 mg / kg, more preferably of 200-1,800 mg / kg and most preferably of 400-1 ,400 mg / kg.

[0066] The beer distillate of the present invention preferably has low content of highly volatile beer flavour compounds such as ethyl acetate, acetaldehyde and dimethyl sulfide.

[0067] Ethyl acetate is beer flavour compound that has a boiling point close to that of ethanol. In a preferred embodiment, ethyl acetate is removed during production of the present beer distillate. Accordingly, in a preferred embodiment, the beer distillate contains 0-15 mg / kg, more preferably 0.5-10 mg / kg and most preferably 1-6 mg / kg of ethyl acetate.

[0068] The beer distillate preferably contains ethyl acetate and amyl alcohols in a weight ratio of ethyl acetate : amyl alcohols of 0-0.05, more preferably of 0.0001-0.04, most preferably of 0.0003-0.02

[0069] The beer distillate preferably contains 0-10 mg / kg, more preferably 0.1-8 mg / kg, and most 0.3-5 mg / kg of acetaldehyde.

[0070] The beer distillate preferably contains acetaldehyde and amyl alcohols in a weight ratio of acetaldehyde : amyl alcohols of 0-0.03, more preferably of 0.0001-0.02 and most preferably of 0.0005-0.01. The dimethyl sulfide content of the beer preferably is 0-20 pg / kg, more preferably 0.1-10 pg / kg and most preferably 0.3-5 pg / kg

[0071] In comparison to highly volatile dimethyl sulfide, the beer distillate preferably has a relatively high content of the less volatile dimethyl disulfide.

[0072] Preferably, the beer distillate contains 5-300 pg / kg, more preferably 10-200 pg / kg and most preferably 15-150 pg / kg of dimethyl disulfide.

[0073] The weight ratio in which dimethyl sulfide and dimethyl disulfide are present in the beer distillate preferably is in the range of 0-0.3, more preferably in the range of 0-0.2 and most preferably of 0.0001-0.1.

[0074] Besides amyl alcohols, the beer distillate typically contains significant amounts of C3 and C4 alcohols. Preferably, the beer distillate contains 40-500 mg / kg, more preferably 60-400 mg / kg and most preferably 70-300 mg / kg of iso-butanol.

[0075] 1 -Propanol has a boiling point close to water. The beer distillate of the present invention preferably has a relatively high content of 1 -propanol. This can be achieved by careful distillative separation of water and 1-propanol. 1-Propanol is preferably contained in the beer distillate in a concentration of 40-500 mg / kg, more preferably 60-400 mg / kg and most preferably 70-300 mg / kg.

[0076] The beer distillate of the present invention is preferably obtained from a hopped beer. Linalool is a typical hop-derived substance that preferably is present in the beer distillate. Linalool provides desirable floral, citrus and lavender notes, enhancing the aromatic complexity of the beverage.

[0077] According to a particularly preferred embodiment, the beer distillate contains 50-1 ,000 pg / kg, more preferably 80-500 pg / kg and most preferably 100-400 pg / kg of linalool.

[0078] The beer distillate that is employed in accordance with the present invention preferably is prepared by distilling an alcoholic beer having an ethanol content of 2-15% ABV, more preferably an ethanol content of 5-14% ABV. According to a particularly preferred embodiment, the beer distillate is prepared by distilling a high gravity beer having an ethanol content of 8-13.5% ABV. The beer distillate is preferably prepared by:

[0079] • providing a beer;

[0080] • subjecting the beer to a first distillation step to produce a first heads fraction, a first hearts fraction having an ethanol content of 18-30% ABV, a first aqueous fraction having a water content of at least .. wt.%, and a first tails fraction;

[0081] • combining the first hearts fraction and the first tails fraction to produce a first blend;

[0082] • subjecting the first blend to a second distillation step to produce a second heads fraction containing ethyl acetate, a second hearts fraction having an ethanol content of 45-70% ABV, a second aqueous fraction having a water content of at least .. wt.%, and a second tails fraction;

[0083] • combining the second hearts fraction with the second tails fraction to produce a second blend;

[0084] • subjecting the second blend to a third distillation step to produce a third heads fraction, a third hearts fraction having an ethanol content of 75-95% ABV and a third aqueous fraction having a water content of at least .. wt.%, and a third tails fraction;

[0085] • combining the third hearts fraction with the third tails fraction and the second heads fraction containing ethyl acetate.

[0086] According to a particularly preferred embodiment, the preparation of the beer distillate also comprises combining of the third hearts fraction with a portion of the second heads fractions and / or the third heads fraction, most preferably with a portion of the ... heads fraction.

[0087] As already mentioned above, the beer distillate is preferably obtained by distillation of a hopped beer, preferably a dry hopped beer. Here “dry hopped” means that hop and / or hop extract is added after wort boiling, e.g. during trub removal, fermentation or conditioning. Dry hopping contributes to the special floral and fruity notes of the beer distillate of the present invention.

[0088] The ethanolic liquid that is employed in the present method preferably has an ethanol content of 28-50 wt.%, more preferably of 30-45 wt.%.

[0089] According to a particularly preferred embodiment, the ethanolic liquid that is employed in the present method is a liquor. The ethanol content of the liquor preferably is in the range of 30- 80% ABV, more preferably of 35-50% ABV. The liquor that is employed in accordance with the present invention is preferably selected from rum, vodka, tequila, whisky, bourbon, brandy, gin and combinations thereof. More preferably, the liquor is selected from rum, vodka and tequila.

[0090] The fruit juice concentrate employed in the present method preferably has a sugar concentration of 40-80 °Brix, more preferably 50-75 °Brix and most preferably 55-70 °Brix.

[0091] The fruit juice concentrate is preferably obtained from one or more fruits selected from citrus fruit, passion fruit, dragon fruit, stone fruit and red fruit. More preferably the fruit juice concentrate is obtained from one or more fruits selected from citrus fruit and passion fruit. Most preferably fruit juice concentrate comprises citrus fruit concentrate.

[0092] According to a particularly preferred embodiment, the fruit juice concentrate comprises 40- 100 wt.%, more preferably 60-100 wt.% of citrus fruit concentrate.

[0093] Besides the beer distillate, the ethanolic liquid, the fruit juice concentrate, carbon dioxide and water, the present method may employ additional components and / or ingredients, such as sugars, artificial sweeteners, syrups, acids, flavouring and / or colouring. According to a particularly preferred embodiment, the method comprises addition of flavouring.

[0094] The prepared alcoholic beverage is preferably filled into a container followed by sealing of the container. Examples of suitable containers include bottles, cans and kegs.

[0095] Another aspect of the invention relates to a carbonated alcoholic beverage that is obtained by the method described herein.

[0096] The carbonated alcoholic beverage preferably has an ethanol content of 3-10% ABV, more preferably of 4-8% ABV, most preferably of 5-7% ABV.

[0097] The carbonated alcoholic beverage preferably has a water content of at least 82 wt.%, more preferably of 84-94 wt.% and most preferably of 85-92 wt.%.

[0098] The carbonated alcoholic beverage preferably has a sugar content of 4-9 °Brix, more preferably of 5-8 °Brix.

[0099] A further aspect of the present invention relates to a beer distillate comprising:

[0100] • 80-98 wt.% ethanol; • 200-2,000 mg / kg amyl alcohols;

[0101] • 40-500 mg / kg 1 -propanol;

[0102] • 40-500 mg / kg isobutanol;

[0103] • 0.5-15 mg / kg ethyl acetate;

[0104] • 50-1 ,000 pg / kg linalool.

[0105] Preferred features of the beer distillate of the present invention have already been described herein before.

[0106] The inventors have found that the beer distillate of the present invention can suitably be used to produce a liquor having a unique floral, fruity taste reminiscent of beer by combining the distillate with water. Accordingly, yet another aspect of the invention relates to a method of preparing an alcoholic beverage, the beverage having an ethanol content of 20-50 wt.%, a water content of 40-79 wt.% and a combined ethanol and water content of at least 90 wt.%, said method comprising combining:

[0107] • 10-40 parts by weight of the beer distillate of the present invention; and

[0108] • 30-70 parts by weight of water.

[0109] For beverages having a predetermined high ethanol content (e.g. 35 wt.%), the intensity of the taste contribution from the beer distillate may be reduced by adding ethanol. Thus, for instance, a liquor with a mild taste may be produced by combining 18 parts by weight of a beer distillate with 20 parts by weight of pure ethanol and 58 parts by weight of water.

[0110] In a preferred embodiment, the present method comprises combining:

[0111] • 10-40 parts by weight of the beer distillate of the present invention;

[0112] • 10-40 parts by weight of ethanol component having an ethanol content of more than 60 wt.% and a combined ethanol and water content of at least 98 wt.%.

[0113] • 30-70 parts by weight of water.

[0114] Taken together, the beer distillate, the ethanol component and the water that are employed in the present method preferably constitute at least 96 wt.%, more preferably at least 98 wt.% and most preferably at least 99 wt.% of the final beverage.

[0115] The beverage that is prepared by the present method preferably has an ethanol content of 24-45 wt.%, most preferably of 28-40 wt.%. The combination of ethanol and water preferably constitutes at least 95 wt.%, most preferably 97 wt.% of the beverage that is obtained by the present method.

[0116] The invention is further illustrated by the following non-limiting examples.

[0117] EXAMPLES

[0118] Example 1

[0119] A high gravity beer was produced from 100% barley malt. First, a wort was produced having a gravity of 18°P. After 50 minutes of wort boiling, dextrose was added to increase gravity of the wort to 24°P, followed by an additional 10 minutes of boiling.

[0120] Upon completion of the boil, the wort was moved to a whirlpool, with the addition of Ekuanot® hops for 3 IBUs of bitterness. The wort was then transferred to the fermentation tank at 50°F (10°C), followed by the introduction of lager yeast and yeast derivatives (including yeast autolysate).

[0121] Fermentation was continued for 12 days, during which period the temperature gradually increased to 64°F (17.8 °C). After a maturation period of 12 days, the beer was filtered. The beer so obtained featured a classic lager flavour profile with a clean taste and subtle hints of lightly toasted sweet bread.

[0122] The beer was analysed. The results the analyses are shown in Table 1.

[0123] Table 1 A beer distillate was produced from the high gravity beer as described below, using a still with a so-called whiskey helmet.

[0124] The beer was subjected to a first distillation run to produce four fractions:

[0125] • Heads: contains highly volatile compounds, such as methanol, acetone, dimethyl sulfide and acetaldehyde

[0126] • Hearts: an alcoholic fraction of 20-25% ABV

[0127] • Aqueous fraction

[0128] • Tails: contains heavier alcohols and terpenes.

[0129] The hearts and tails from the first distillation were combined and the resulting blend was subjected to a second distillation run. Also this distillation step produced four fractions:

[0130] • Heads - low boiling fraction: contains methanol

[0131] • Heads - high boiling fraction: contains ethyl acetate

[0132] • Hearts: ethanol-rich fraction (55-65% ABV

[0133] • Aqueous fraction

[0134] • Tails: contains heavier alcohols and terpenes such as linalool.

[0135] The hearts fraction and tails from the second distillation were combined and the resulting blend was subjected to a third distillation run that produced the following following fractions:

[0136] • Heads:

[0137] • Hearts: a highly pure ethanol-heart (80-90% ABV).

[0138] • Aqueous fraction

[0139] • Tails: contains heavier alcohols and terpenes, including linalool

[0140] The final distillate was obtained by combining the hearts and tails from the third distillation with the heads high boiling fraction from the second distillation and the heads from the third distillation.

[0141] The beer distillate so obtained was analysed. The results of the analyses are summarised in Table 2.

[0142] Table 2

[0143] Example 2

[0144] A carbonated alcoholic beverage according to the invention was prepared on the basis of the recipe that is shown in Table 3.

[0145] Table 3

[0146] 155 wt.% water, 35 wt.% sugar, 7.5 wt.% lime juice concentrate and 2.5 wt.% flavouring

[0147] The beverage of Example 2 was tasted by a panel. The beverage was very much liked by the panel members and described as a smooth, highly drinkable cocktail having a refreshing and tropical mojito flavor with hints of beer, mint, and slight carbonation.

[0148] Example 3

[0149] A carbonated alcoholic beverage according to the invention was prepared on the basis of the recipe that is shown in Table 4.

[0150] Table 4

[0151] 147 wt.% water, 28 wt.% sugar, 7 wt.% lime juice concentrate, 4 wt.% passion fruit concentrate, 4 wt.% orange juice concentrate and 10 wt.% flavouring

[0152] The beverage of Example 3 was tasted by a panel. The beverage was very much liked by the panel members and described as a smooth, highly drinkable cocktail having a refreshing and tropical passionfruit flavor with hints of beer and slight carbonation. Example 4

[0153] A carbonated alcoholic beverage according to the invention was prepared on the basis of the recipe that is shown in Table 5. Table 5

[0154] The beverage of Example 4 was tasted by a panel. The beverage was very much liked by the panel members and described as a smooth, highly drinkable cocktail having a refreshing margarita flavor with hints of beer, lime, slight salt and carbonation.

Claims

1. CLAIMS1. A method of preparing a carbonated alcoholic beverage having an ethanol content of 2- 12% ABV and a water content of at least 80 wt.%, said method comprising combining:• 0.03-10 parts by weight of beer distillate having an ethanol content of 50-98 wt.% and comprising 200-2,000 mg / kg of amyl alcohols;• 2-30 parts by weight of ethanolic liquid having an ethanol content of 25-100 wt.%;• 0.3-10 parts by weight of fruit juice concentrate;• 0.2-1.2 parts by weight of carbon dioxide;• 60-90 parts by weight of water.

2. Method according to claim 1 , wherein the beer distillate contains 50-500 pg / kg of linalool.

3. Method according to claim 1 or 2, wherein the beer distillate contains 40-500 mg / kg 1- propanol.

4. Method according to any one of the preceding claims, wherein the beer distillate contains 0-5 mg / kg of ethyl acetate.

5. Method according to any one of the preceding claims, wherein the beer contains ethyl acetate and amyl alcohols in a weight ratio of ethyl acetate : amyl alcohols of less than 1 :30.

6. Method according to any one of the preceding claims, wherein the beer distillate contains 5-300 pg / kg of dimethyl disulfide.

7. Method according to any one of the preceding claims, wherein the beer distillate contains 0-20 pg / kg of dimethyl sulfide.

8. Method according to any one of the preceding claims, wherein the beer distillate contains dimethyl sulfide and dimethyl disulfide in a weight ratio of dimethyl sulfide: dimethyl disulfide of less than 1 :3.

9. Method according to any one of the preceding claims, wherein the ethanolic liquid is selected from rum, vodka, tequila, whisky, bourbon, brandy, gin and combinations thereof10. Method according to any one of the preceding claims, wherein the fruit juice concentrate has a sugar concentration of 40-80 °Brix.

11. Method according to any one of the preceding claims, wherein the fruit juice concentrate is obtained from one more fruits selected from citrus fruit, passion fruit, dragon fruit, stone fruit and red fruit.

12. Method according to any one of the preceding claims, wherein the method comprises combining:• 0.04-0.8 parts by weight of the beer distillate;• 4-20 parts by weight of the ethanolic liquid;• 0.4-4 parts by weight of the fruit juice concentrate;• 0.3-0.7 parts by weight of carbon dioxide;• 68-85 parts by weight of water.

13. A carbonated alcoholic beverage obtained by the method according to any one of the preceding claims.

14. A beer distillate comprising:• 80-98 wt.% ethanol;• 200-2,000 mg / kg amyl alcohols;• 40-500 mg / kg 1 -propanol;• 40-500 mg / kg isobutanol;• 0.5-15 mg / kg ethyl acetate;• 50-1 ,000 pg / kg linalool.

15. A method of preparing an alcoholic beverage, the beverage having an ethanol content of 20-50 wt.%, a water content of 40-79 wt.% and a combined ethanol and water content of at least 90 wt.%, said method comprising combining:• 10-40 parts by weight of the beer distillate according to claim 14; and• 30-70 parts by weight of water.

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