Abstract: Preform (1) or preform assembly for blow molding a container (23), wherein the preform of preform assembly has a neck portion (4), a lid element (16) being provided at the neck portion, an opening extending into the neck portion, providing access to an internal space of the preform or preform assembly. Method for blow molding a container. Container blown from a preform or preform assembly.

Abstract: One aspect of the present invention relates to a method of producing a mash extract, said method comprising: a. mashing particulate, starch-containing and optionally malted raw materials with a recirculated aqueous stream; b. heating the mash and enzymatically hydrolysing the starch; c. transferring the heat-treated mash into a first separator for separation into mash extract and spent grain; d. transferring the spent grain into a first mixing vessel and mixing it with sparging water; e. transferring the mixture of spent grain and sparging water into a second separator to remove spent grain; f. recirculating an aqueous stream from the second separator to the mashing step, wherein the gravity of the fermentable mash extract obtained from the first separator is maintained at above 15° P. The present method offers the advantage that it is highly efficient in terms of energy consumption and extraction yields.

Abstract: According to the invention, there is provided barley-derived beverages characterized by notably reduced levels of both dimethyl sulfide (DMS) and/or its precursor S-methyl-L-methionine (SMM), or lacking said compounds. In addition, the invention relates to methods for producing the above-mentioned beverages—and also to barley plants useful in the preparation of such beverages, as well as other plant products prepared from said plants. Utilization of the invention clears the way for making improved production procedures of beverages with improved taste profiles, and promises also for notable reductions in the thermal energy input for production of beer.

Abstract: Container of a bag-in-container type, wherein a neck region of the container is provided with at least one opening extending substantially radially there through, into a space between the outer container and an inner container adjacent thereto, wherein the neck region is provided with coupling elements, preferably at opposite sides of the at least one opening, seen in circumferential direction, for coupling of a connecting device to the container for introducing a pressure fluid through the at least one opening into a space between the inner and outer container.

Abstract: A method of producing beer having a tailored flavour profile is provided comprising the successive steps of: (a) fermenting wort containing fermentable sugars with yeast to produce beer containing 1-10 vol. % ethanol and flavour substances diacetyl; acetaldehyde; dimethyl sulfide; ethyl acetate; isoamyl acetate; ethyl valerate; ethyl hexanoate; iso-amyl alcohol and 2-methylbutan-1-ol; (b) contacting the fermenting wort or beer with porous adsorbent particles, selectively adsorbing the beer flavour esters ethyl acetate, ethyl hexanoate, ethyl valerate and isoamyl acetate; (c) separating the adsorbent particles; (d) desorbing a portion of the beer flavour esters from the adsorbent particles; and (e) adding a fraction of the desorbed beer flavour esters to the flavour adjusted beer or to another beer, wherein the amount of beer flavour esters added is 5-95 wt. % of the amount of beer flavour esters removed by the adsorbent particles.

Abstract: Beverage dispensing assembly 1 comprising a tapping column 2 and a tap 3 connected to the tapping column at a first end 4 thereof, wherein the tapping column 2 comprises a first 5 and a second 6 channel, in fluid communication near the tap, and a beverage line 8 extending through one of the first 5 and second 6 channels and connected to the tap 3, wherein the assembly 1 comprises a first part 9 and a second part 10 for connecting the tap 3 to the column 2, the second part 10 at least partly surrounding the first part 9, wherein the first part 9 is made of a first material and the second part is made of a second material, the second material having a heat conductivity which is higher than the heat conductivity of the first material, wherein the beverage line 8 is connected to the first part 9 and the second part 10 extends into and/or forms part of a wall of a chamber 7 into which the first 5 and second 6 channel open, forming the fluid connection.

Abstract: Container comprising an inner container and an outer container with facing surfaces, wherein at least part of at least one of the facing surfaces has a surface roughness higher than about 0.1 Ra and/or wherein the difference in roughness of said facing surfaces is at least over a part more than about 0.1 Ra.

Abstract: Barley based beverages are produced in large quantities, employing highly energy consuming methods, for example in the malting and brewhouse facilities for kiln drying and wort boiling operations, respectively. The present invention relates to energy saving methods for preparing barley based beverages, as well as to barley plants useful in such methods. In particular, the invention describes barley plants with combined traits of null-lipoxygenase-1 (null-LOX-1), null-lipoxygenase-2 (null-LOX-2) and null-S-adenosylmethionine:methionine S-methyltransferase in one plant, which is particularly useful for energy saving methods to prepare barley based beverages, such as beer.

Abstract: Barley based beverages are produced in large quantities, employing highly energy consuming methods, for example in the malting and brewhouse facilities for kiln drying and wort boiling operations, respectively. The present invention relates to energy saving methods for preparing barley based beverages, as well as to barley plants useful in such methods. In particular, the invention describes barley plants with combined traits of null-lipoxygenase-1 (null-LOX-1), null-lipoxygenase-2 (null-LOX-2) and null-S-adenosylmethionine:methionine S-methyltransferase in one plant, which is particularly useful for energy saving methods to prepare barley based beverages, such as beer.

Abstract: One aspect of the present invention is concerned with a composition containing: (A) at least 10 ?g of particular substituted pyrroles per kg of dry matter; and (B) at least 100 mg per kg of dry matter of a pyranone selected from the group consisting of maltol, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one and combinations thereof; which composition, when dissolved in water at a dry solids content of 0.1 wt. %, exhibits: i. an absorption at 280 nm (A280) that exceeds 0.01, preferably exceeds 0.05; and ii. an absorption ratio A280/560 of at least 100, preferably of at least 200. The present composition can advantageously be used as an additive in beverages or foodstuffs to prevent or reduce light induced flavor changes. The invention also encompasses a process for the manufacture of the aforementioned composition.

Abstract: A method of preparing yeast fermented beverage is provided, comprising (a) fermenting wort with yeast to produce a fermented liquid containing yeast, alcohol, polyphenols and protein; (b) optionally removing the yeast; (c) combining the fermented liquid with polyvinylpolypyrrolidone (PVPP) particles to bind at least a fraction of the polyphenols and/or proteins, wherein at least 80 wt. % of the PVPP particles have a diameter of 5-300 ?m; (d) removing a slurry containing the PVPP particles; (e) filtering the slurry over a filter having a pore size of 0.1-80 ?m to produce a PVPP-enriched retentate and a PVPP-depleted filtrate; (f) regenerating the PVPP particles in the PVPP-enriched retentate by desorbing and separating the polyphenols and/or protein from the PVPP-particles; and (f) optionally, further refining and recirculating the regenerated PVPP particles to step (c). The method can be operated with single use PVPP or regenerable PVPP and does not require capacious filter hardware.

Abstract: A method of preparing a yeast fermented beverage is provided, which method comprises (a) fermenting wort with a biologically active yeast to produce a fermented liquid; (b) combining the fermented liquid with polyvinylpolypyrrolidone (PVPP) particles to bind at least a fraction of the polyphenols and/or proteins contained in the fermented liquid; (c) removing a slurry containing the PVPP particles and yeast from the fermented liquid; (d) separating said slurry into a yeast-enriched fraction and a PVPP-enriched fraction a technique selected from flotation separation, settling separation and separation using a hydrocyclone; (e) regenerating the PVPP particles before, during and/or after the separation by desorbing polyphenols and/or protein from said PVPP-particles; and (f) recirculating the regenerated PVPP particles to step (b). The method can be operated with single use PVPP as well as regenerable PVPP and does not require sophisticated filter hardware for regenerating the PVPP.

Abstract: A method of preparing a yeast fermented beverage is disclosed, comprising: (a) fermenting wort with yeast to produce a fermented liquid; (b) optionally removing the yeast; (c) mixing the fermented liquid with polyvinylpolypyrrolidone (PVPP) particles; (d) filtering the fermented liquid over a first membrane filter without employing a filter aid; (e) combining a first retentate with an aqueous regeneration liquid to desorb polyphenols and/or protein from the PVPP particles, wherein the aqueous regeneration liquid has a pH of at least 10.0; (f) filtering the combination retentate and regeneration liquid over a second membrane filter without employing a filter aid; and (g) after, optional further refining the regenerated PVPP particles from the second retentate, and recirculating the particles to step (c); wherein macromolecular components contained in the first retentate and/or retained on the second filter are degraded using a degradative agent selected from oxidants, enzymes and combinations thereof.

Abstract: According to the invention, there is provided barley with total loss of functional lipoxygenase (LOX)-1 and LOX-2 enzymes, and plant products produced thereof, such as malt manufactured by using barley kernels defective in the synthesis of the fatty acid-dioxygenating enzymes LOX-1 and LOX-2. Said enzymes account for the principal activities related to dioxygenation of linoleic acid into 9- and 13-hydroperoxy octadecadienoic acid, respectively. 9-Hydroperoxy octadecadienoic acid represents a LOX pathway metabolite, which—through further enzymatic or spontaneous reactions—may lead to the appearance of trans-2-nonenal (T2N). The invention enables brewers to produce a beer having insignificant levels of stale, T2N-specific off-flavors, even after prolonged storage of the beverage.

Abstract: The present invention provides a continuous method of preparing a liquid extract of cereal grain by comminuting cereal grain at a rate of at least 100 kg of dry cereal grain per hour and extracting the comminuted cereal grain with a liquid, said method comprising: continuously combining cereal grain with a liquid; continuously disintegrating the grain particles contained within the liquid by colliding freely suspended grain particles with one or more rotating blades, thereby producing a milled suspension; continuously transferring at least a part of the milled suspension, optionally after further treatment, to a separation device for separation into spent grain and liquid extract; wherein the one or more rotating blades are rotating at a tip speed of at least 10 m/s; the total mechanical energy transferred into the milled suspension by the one or more rotating blades is in the range of 5-1000 kJ per kg of dry cereal grain; and the distance between a tip of said one or more rotating blades and the axis of

Abstract: Beverage container (1) and valve (6) for a beverage container. Beverage container (1), comprising a body (2) and a neck (3), wherein at the neck (3) a valve (6) is provided for dispensing a beverage comprising gas from the container (1), wherein an inner surface part (21) of the container (1) adjacent the valve (6), especially an inner surface part of the container within the neck between the body and an inlet side (8) of the valve (6) is smooth and sloping towards the inlet side of the valve, such that foam is prevented from being trapped at the inner surface of the neck (3).

Abstract: Beverage container (1) and valve (6) for a beverage container (1). Valve (6), comprising a base element (26) and a snap ring or snap fingers (48) extending there from, positioned around an opening (27) through the base element (26), wherein within the snap ring or between the snap fingers (48) a valve housing (24) is provided, having at least one inlet opening (9) and a spring loaded valve body (29), biased towards the base element (26) and closing off the opening (27), wherein the valve body (29) is operable through the opening (27) for opening a fluid connection between the inlet opening (9) or openings and the opening (27) in the base element (26).

Abstract: Container of a bag-in-container type, wherein a neck region of the container is provided with at least one opening extending substantially radially there through, into a space between the outer container and an inner container adjacent thereto, wherein: the neck region is provided with coupling elements, preferably at opposite sides of said at least one opening, seen in circumferential direction, for coupling of a connecting device to the container for introducing a pressure fluid through said at least one opening into a space between the inner and outer container; and/or the at least one opening is provided with or forming part of a first coupler for coupling a pressure fluid feed line to said opening, for pressurising a space between the inner and outer container.

Abstract: Container of a bag-in-container type, wherein a neck region of the container is provided with at least one opening extending substantially radially there through, into a space between the outer container and an inner container adjacent thereto, wherein the neck region is provided with coupling elements, preferably at opposite sides of said at least one opening, seen in circumferential direction, for coupling of a connecting device to the container for introducing a pressure fluid through said at least one opening into a space between the inner and outer container.

Abstract: A tapping head, provided with a connecting head near an end of a housing, wherein the tapping head is provided with at least one of a beverage channel which extends from a beverage line connection into the connecting head and a gas channel which extends from a gas line connection, wherein the tapping head is provided with at least one cooling chamber with an entrance and an exit, separate from the beverage channel and/or the gas channel, which cooling chamber is in thermal contact with the housing.