Anheuser-Busch Inbev S.a.

Other

Inbev S.a.

Pierre Adam

Philippe Janssens

Winok Debyser

David De Schutter

Bart Vanderhaegen

Patrick Haselaars

Winock Debyser

Alina Boerescu

Benoit Formesyn

A method for preparing an aromatic beverage is as follows. The method includes subjecting a fermented beverage to a first filtration step including nanofiltration or ultrafiltration to obtain a retentate fraction and a permeate fraction including alcohol and volatile flavour components. Then, the method includes subjecting the permeate fraction including alcohol and volatile flavour components to a second filtration step of reverse osmosis to obtain a base liquid of at least 2% ABV. Combining the base liquid with exogenous aromas thereby obtains the aromatic beverage. Desirable fermented beverages are a beer or a cider.

Beer or cider base

A process is disclosed for obtaining a minimum concentration of 20.10kg/L of iso-&#x3b1;-acids in a liquid composition. The process includes mixing in water a natural source of &#x3b1;-acids and at least one metal oxide.

Process for preparing a fermented beverage

The invention relates to a method of preparing a liquid, which contains proteins (esp. haze sensitive proteins), for subsequent separation of at least haze-forming material, when predetermined filter aids are used. The method includes the addition of protein-complexing agent to the liquid, which agent is capable of forming a complex with at least some sensitive proteins of the liquid, to result in a limitation of the residual haze of the liquid, obtained after the separation (e.g. filtration), step.

Method of preparing a liquid, containing proteins for subsequent separation, by using one or more protein-complexing agents

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Leuven, Belgium

Pierre Adam