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3 results about "Alpha acid" patented technology
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Alpha acids (α acids) are a class of chemical compounds primarily of importance to the production of beer. They are found in the resin glands of the flowers of the hop plant and are the source of hop bitterness. Alpha acids may be isomerized to form iso-alpha acids by the application of heat in solution. Iso-alpha acids (iso-α-acids) are typically produced in beer from the addition of hops to the boiling wort. The degree of isomerization and the amount of bitter flavor produced by the addition of hops is highly dependent on the length of time the hops are boiled. Longer boil times will result in isomerization of more alpha acids and thus increased bitterness.
SINGLE-SERVE CAPSULE FOR PREPARING A BEER-TYPE DRINK
The present invention relates to a single-serving capsule for preparing a hoppy alcoholic beverage with a foam height. This capsule is characterized in that it comprises at least two compartments, including a first compartment and a second compartment; the first compartment comprising 5-30 mL of an aqueous liquid having an ethanol content of 0-10% ABV and comprising 0.1-25% by weight of protein; the second compartment comprising 5-50 mL of an alcoholic liquid containing 20-99.9% by weight of ethanol, 0-60% by weight of water, and 50-2,000 mg / kg of hop acids selected from iso-alpha acid, hydrogenated iso-alpha acids, hulupones, and combinations thereof; wherein the ethanol and water together constitute at least 80% by weight of the alcoholic liquid.
Owner:HEINEKEN SUPPLY CHAIN BV +1
Hop plant named 'CIP014'
The new hop plant variety ‘CIP014’ is provided. The new plant variety was produced by crossing ‘00.L123-22’ (the seed parent; not patented) with ‘05.L202-371’ (the pollen parent; not patented) in the course of a planned breeding program. ‘CIP014’ is characterised by having cones which are late season maturing, with a medium to high alpha acid content, and a high humulene to caryophyllene ratio.
Owner:CLAYTON HOPS LTD
Method for dispensing alcohol-free beer from beer container
The invention relates to a method for dispensing an alcohol-free beer from a beer container comprising 4-10,000 L of the alcohol-free beer until the container is emptied during a dispensing period wherein the dispensing period exceeds 12 hours and wherein the beer container is maintained at ambient temperature during the dispensing period, said alcohol-free raw beer comprising: 5-150 g / L fermentable sugar, the components are selected from glucose, maltose, fructose, cane sugar and combinations thereof; 0.1 to 50 mg / L of one or more glycolipids selected from the group consisting of:-a glycofatty acid according to formula (I)-a lactone obtained by molecular lactonization of a glycofatty acid according to formula (I)-a physiologically acceptable salt of a glycofatty acid according to formula (I); -an ester of a sugar fatty acid according to formula (I); and 0.1 to 50 mg / L of one or more reduced iso-alpha acids selected from the group consisting of a dihydroiso-alpha acid, a tetrahydroiso-alpha acid and a hexahydroiso-alpha acid. By incorporating this combination of glycolipids and reduced iso-alpha acids into the beer, undesirable yeast fermentation in non-alcoholic raw beer can be prevented very effectively without any adverse effect on the quality of the raw beer.
Owner:HEINEKEN SUPPLY CHAIN BV