Other

S.s. Steiner, Inc.

Calgene Corporation

The Sweetenbetter Company

Boston Beer Limited Partnership

Joseph L Owades

Kimberly D LaBrie

William R Hiatt

Ruth M Owades

David H Gleeson

Charles J Koch

A brewed malt beverage having improved foaming properties due to the addition of caffeine.

Process for producing a malt beverage having improved foaming properties and product produced therefrom

Addition of juniper berry oil to a malt beverage after completion of the brewing process, in an amount below the threshold where it imparts any perceptible juniper berry flavor to the beverage, mitigates or nullifies bitterness imparted the hops.

Process for producing a malt beverage having a greatly diminished bitterness

A composition and method of treating severe itching by topically administering a therapeutically effective amount of colloidal sulfur suspended in a pharmaceutically acceptable carrier including a diketone.

Method of treating pruritis and composition thereof

A device for treating potable water contains a mixed buffer of a cation exchange resin in the hydrogen ion form and an anion exchange resin, a chelating agent and a sparingly soluble calcium salt, all contained in a porous, flow-through bag.

Device for treating drinking water to make it hostile to dental plaque

Mediating the effects of alcohol consumption by orally administering an active dry yeast containing alcohol dehydrogenase to a person prior to or simultaneously with consumption of an alcohol-containing beverage to oxidize a portion of the alcohol while it is still in the stomach of the person is described.

Mediating the effects of alcohol consumption by orally administering active dry yeast

Onset of oxidation flavor in a malt beverage is delayed by addition of a lactone to the malt beverage during the brewing process.

Process for producing a more stable malt beverage

A sweet soft drink having the same .degree.Brix as a conventional soft drink but with enhanced nutrition is provided. The beverage comprises a malt-extract containing aqueous solution to which is added a quantity of 'sweet sugars'. The malt extract and 'sweet sugars' synergistically produces a beverage having increased apparent sweetness substantially greater than the sweetness contributed by the 'sweet sugars' and the malt extract by themselves, and having enhanced nutritional value.

Product and process of making a nutritious malt containing soft drink

The carbonation-retaining properties of a malt beverage are improved by adding a mint factor to the beverage prior to packaging.

Process for producing a malt beverage having improved

A method of producing a malt beverage in which wort prepared from malt and ceral adjuncts is boiled in a kettle for a period of time. Thereafter, a quantity of previously extracted (spent) hops is added to the boiling kettle.

Preparation of a non-alcoholic malt beverage

A method of preparing pickled cabbage by a fermentation process, typically in the absence of added salt, wherein the fermentation step of the process consists essentially of fermenting cabbage in the presence of a mixture of ethanol and an ingestible acid selected from the group consisting of acetic acid, lactic acid, malic acid, citric acid, and phosphoric acid, wherein the mixture adds between 25 and 45 osmoles to 100 pounds of cabbage. Similar processes in which part, rather than all, of the salt normally added during fermentation is replaced by the alcohol/acid mixture are also disclosed.

Method of making salt/free sauerkraut

The foaming properties of a brewed malt beverage are improved by adding to the beverage during the normal brewing process a measured quantity of ginseng.

Process for producing a malt beverage having improved foaming properties

A low-calorie, all-malt beer characterized by full body and flavor of a conventional all-malt beer and a method of preparing the same without any external enzymes is described. A wort is prepared by blending warm malt mash with hot water under conditions which avoid exposing the blend of hot water and the malt mash to temperature between about 52.degree. C. and 75.degree. C., and the resultant wort is converted to beer by fermenting the wort with Brewer's yeast. The wort extract is oxygenated with substantially pure oxygen in place of air normally used in the fermentation, and the Brewer's yeast is added to the wort extract at a rate of about 30 to 60 grams pressed yeast per 100 liters wort so as to absorb, within the yeast cells of the Brewer's yeast, substantially all harsh and grainy flavor compounds contained in the wort extract.

Preparation of low calorie beer

Methods of preparing pickled foods are provided which comprise processing raw or cooked produce in an aqueous pickling solution of acetic and/or lactic acid and ethanol having an osmolarity equivalent to that normally used in brine pickling processes.

Method of making salt-free pickles

A method for preparing an alcohol-free barley malt-based beverage of reduced caloric content is described. In a preferred embodiment, the method consists of adding to a conventionally procssed Malta beverage, following boiling, cooling and filtering, but prior to packaging an amylolytic enzyme system. The amylolytic enzyme system converts te maltose and complex carbohydrates (dextrins) present in the beverage extract to simple, sweet-tasting dextrose.

Preparation of alcohol-free barley malt-based beverage

Beer production is improved by the introduction of oxalate decarboxylase during mashing and/or fermentation. The addition of the oxalate decarboxylase diminishes or eliminates calcium oxalate precipitation as a deposit on tank walls and equipment.

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Sonoma, CA, United States of America

Joseph L Owades