Miller Brewing Company

Millercoors LLC

Nissan Technical Center North America, Inc.

Molson Coors Beverage Company USA LLC

Coors Brewing Company

Miller Brewing International, Inc.

David S Ryder

Patrick L Ting

Henry Goldstein

Michael C Barney

Alfonso Navarro

Sydney R Rader

Matthew L Tripp

Aki A Murakami

Alfonso L Navarro

John R Seabrooks

Lance T Lusk

Jay R Refling

Michael A VanSanford

Henry William Maca

Jason Pratt

Subba C Rao

Jeffrey F Fehring

Nick J Huige

Hetvin A Wilkinson

Vinod K Chaudhary

Robert J Mizerak

Rhonda M Dannenberg

Regina Wilkinson, Legal Representative

Jacqueline A Laumann

Jason S Pratt

Anthony J Manuele

John C Hensley

George A Williams

John T Eplett, Iii

Randall J Wagner

Kathleen M Carrick

Steven M Hoppe

Fran L Saunders

Gregory P Casey

Murthy Tata

H William Maca

John T Eplett

A method for preparing a neutral alcoholic malt base is disclosed. The method includes the steps of combining malt extract, which can be derived from malted grains containing gluten, or from those that are gluten-free, fermentable sugar in liquid or solid form, and water to form a fermentable medium having a density of greater than 20&#xb0; Plato, wherein a ratio of the malt extract to the fermentable sugar in the fermentable medium is from 5:95 to 0.1:99.9; and fermenting the fermentable medium with a yeast that can tolerate an alcohol concentration of at least 10% by volume thereby preparing the neutral alcoholic malt base. A flavored malt beverage can include the neutral alcoholic malt base, water, at least one flavoring, a food grade acid, a sweetening agent, and carbon dioxide.

Method for preparing a neutral malt base

A method for preparing a hop acid mixture having an enantiomeric excess of a (+)-tetrahydro-&#x3b1;-acid is disclosed. In the method, a racemate of a tetrahydro-&#x3b1;-acid is contacted with an amine to form a precipitate having an enantiomeric excess of the (+)-tetrahydro-&#x3b1;-acid. A method for preparing a hop acid is also disclosed. In the method, a racemate of a tetrahydro-&#x3b1;-acid is contacted with an amine to form a precipitate comprising a (+)-tetrahydro-&#x3b1;-acid, and the (+)-tetrahydro-&#x3b1;-acid is isomerized to a hop acid selected from the group consisting of (+)-trans-tetrahydro-iso-&#x3b1;-acids, (&#x2212;)-cis-tetrahydro-iso-&#x3b1;-acids, and mixtures thereof, and reduced to (+)-trans-hexahydroiso-&#x3b1;-acids and (&#x2212;)-cis-hexahydroiso-&#x3b1;-acids. An additive for flavoring a malt beverage is also disclosed. The additive includes a bittering agent selected from the group consisting of (+)-trans-tetrahydro-iso-&#x3b1;-acids, (&#x2212;)-cis-tetrahydro-iso-&#x3b1;-acids, (+)-trans-hexahydroiso-&#x3b1;-acids, (&#x2212;)-cis-hexahydroiso-&#x3b1;-acids, and mixtures thereof.

Preparation of hop acids and their derivatives

A method for reducing the amount of beverage soluble metal ions in a diatomaceous earth filter aid is disclosed. The beverage soluble metal ions can be copper and/or iron. In the method, the diatomaceous earth filter aid is contacted with a hop compound selected from iso-alpha-acids, dihydroiso-alpha-acids, tetrahydroiso-alpha-acids, hexahydroiso-alpha-acids, alpha-acids, and beta-acids. The diatomaceous earth filter aid can also be contacted with and an acid other than the hop compound such as phosphoric acid. The iso-alpha-acids, dihydroiso-alpha-acids, tetrahydroiso-alpha-acids, hexahydroiso-alpha-acids, alpha-acids, or beta-acids bind the copper and iron metal ions and/or change the form of copper and iron in diatomaceous earth so the copper and iron are rendered substantially insoluble in a beverage such as beer. A method for filtering a beverage using the treated diatomaceous earth filter aid is also disclosed. A method for increasing the flavor stability of a malt beverage filtered with a diatomaceous earth filter aid is also disclosed.

Methods for reducing soluble metal ions in diatomaceous earth filter aids

An antimicrobial agent including hop acids is disclosed that inhibits the growth of acid-resistant and heat-resistant bacteria such asandin a medium such as fruit juice.

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Disclosed is a method of efficiently aerating yeast prior to pitching. In the method, yeast are aerated in an aqueous sugar solution containing zinc.

Method of aerating yeast prior to pitching

Disclosed are methods for the production of light stable hop products, useful for the brewing of beer or ale to be stored in clear or green glass containers, which beer or ale will not develop objectionable flavor as a result of exposure to light. Light stable hop products are prepared by double extraction of liquid/supercritical COextracted hop solids with ethanol to remove alpha/iso-alpha-acids. Such alpha/iso-alpha-acids may be further removed from the ethanol extraction filtrate obtained in the double extraction process by subjecting such filtrate to an ion exchange medium, or precipitation by a metal ion, heavy metal ion, or alkali metal ion, or hydrogenation to provide an alpha/iso-alpha-acids free filtrate which may be added to the light stable double extracted hop solid residues obtained in the initial double extraction process.

Preparation of light stable hop products

Disclosed are methods for the production of light stable hops, useful for the brewing of beer or ale to be stored in clear or green glass containers, which beer or ale will not develop objectionable flavor as a result of exposure to light. Light stable hops are prepared by double extraction of liquid/supercritical COextracted hop solids with ethanol to remove alpha/iso-alpha-acids. Such alpha/iso-alpha-acids may be further removed from the ethanol extraction liquor obtained in the double extraction process by subjecting such liquor to an ion exchange medium, or precipitation by a metal ion, heavy metal ion, or alkali metal ion, to provide an alpha/iso-alpha-acid is free extraction liquor which may be added to the light stable hops residue obtained in the initial double extraction process.

Preparation of light stable hops

Disclosed is a an economical method of efficiently oxygenating yeast slurry without bubble formation. The method employs a membrane oxygenator comprising at least one hydrophobic, microporous membrane having a gas side and a liquid side. The yeast slurry flows over the liquid side of the membrane; oxygen is delivered to the gas side of the membrane and passes through the pores to the yeast slurry.

Method of oxygenating yeast slurry using hydrophobic polymer membranes

A method of making a fully hop flavored beverage employs a hop flavoring agent comprising an extract of hop solids, the hop solids being the residue of a first extraction of hops to remove the alpha acids. Preferably, liquid carbon dioxide is used for the first extraction of the hops and a polar solvent, such as ethanol or water, is used to extract the hop solids. Beverages made by the method and novel compositions for use in the method are also disclosed.

Method of preparing a fully kettle hop flavored beverage

Diapers and wet wipes for cleansing of infants are made anti-bacterial by the inclusion therein of hop acid derivatives, specifically tetrahydroiso-alpha acid and hexahydro-beta acid. These compounds are effective to inhibit the growth of gram-positive bacteria, and specifically chosen to combat, a primary factor in toxic shock syndrome in infants.

Antimicrobial diapers and wet wipes

The present invention provides methods, products, and compositions for selectively inhibiting the growth ofwithout preventing the growth ofspecies. Specifically, the present invention discloses the use of tetrahydroiso alpha acid or hexahydro beta acid at a concentration effective to inhibit the growth ofwithout preventing the growth of. The inhibition ofin accordance with the present invention thus provides useful methods, compositions and products such as feminine hygiene products for treating the diseases associated withinfections and infestations, i.e., toxic shock syndrome, without disrupting the normal bacterial flora in the area of its application.

The isolation of at least one water soluble glycoside comprising an aromatic moiety group conjugated to mono-, di-, and trisaccharides from hop plant parts other than hop cones is disclosed. A glycoside preparation made by extraction of hop plant leaves with an aqueous alcohol was discovered to confer a pleasant grape flavor to the beer to which the glycoside preparation was added. The glycoside composition of the glycoside preparation made from aqueous alcohol-extracted hop plant leaves was found to differ from a similar preparation made from hop cones.

Use of glycosides extracted from hop plant parts to flavor malt beverages

An extremely light stable, kettle hop flavoring agent is disclosed. The flavoring agent is made by extracting hop solids with a polar solvent and washing the extract with a nonpolar solvent capable of removing residual &#x3b1;-acids. The flavoring agent can be used to impart extremely high light stability and full kettle hop flavoring to malt beverages.

Light stable hop fraction and method of making the same

Growing community of inventors

Mequon, WI, United States of America

David S Ryder