Labatt Brewing Company Limited

Robert Joseph Stewart

Michael Jerome McGarrity

Argyrios Margaritis

Amanda Mary Tinginys

Clemens Forster

Terrance M Dowhanick

Donald James Thompson

Normand Anthony Mensour

Inge Russell

Jadwiga A Sobczak

Erin Ellice Petersen

Phyllis Heather Pilkington

David Jack Maradyn

A method for predicting late fermentation production of diacetyl in a brewing process comprises determining the ratio of FAN (free amino nitrogen content) to sugar (fermentable) to specific gravity in an initial wort composition. In addition there is provided a process for preventing incipient late fermentation production of diacetyl in a brewing process, comprising measuring and variously adjusting the initial FAN, sugar and specific gravity of the wort such that the ratio for the adjusted wort has a value of 37 or less.

Method for preparing brewers wort

This invention is directed to the prevention of the production of skunky thiols upon exposure of beer to ultraviolet or visible light. Preferably, the invention is directed to the removal or inactivation of one or more of the reactants that are present in beer that bring about skunky thiol formation, particularly the removal of flavin reactants, especially riboflavin, or to the prevention of the light excitation of such reactants.

Treatments for improved beer flavor stability

A method for the rapid, high-sensitivity detection of bacteria in a malt beverage comprising liquid and solid components, wherein the method comprises the steps of: aseptically sampling said malt beverage; separating the solids in the sample from the liquid by means of a substrate having antibodies attached thereto; extracting DNA from the separated solids; subjecting the extracted DNA to a nested polymerase chain reaction, said reaction comprising:

Rapid two-stage polymerase chain reaction method for detection of lactic

Growing community of inventors

London, Canada

Robert Joseph Stewart