Abstract: Holder for beverage, including a container manufactured substantially from plastic, provided with a neck, wherein in an inner space of the container liquid is provided and on or in the neck a valve is provided, through which valve extends a dispensing apparatus, wherein the valve is fixed in or to the neck and wherein a pressure device is provided for pressurizing the liquid in the container, wherein in or on the neck an element is suspended which at least partly extends in the inner space of the container and at least partly surrounds the dispensing apparatus.

Abstract: Holder (1) for beverage, comprising a container (2) manufactured substantially from plastic, provided with a neck (6) having an opening, wherein the container (2) is filled with beverage (3) and on or in the neck (6) a closure (15) is provided, through which closure extends a dispensing means (4), wherein the closure is fixed to the neck with the aid of at least welding technique and wherein a pressure device (9) is provided for pressurizing the beverage (3) in the container (2) for dispensing the beverage (3) under pressure via the dispensing means (4).

Abstract: Tapping device for beverage, including at least one beverage container, a tapping line and a tapping cock, wherein the tapping line extends at least to adjacent the tapping cock and a connector for connection of the tapping line to the at least one beverage container, wherein a cleaning element is provided in the beverage container or the connector, which cleaning element upon broaching of a beverage container is situated near an end of the tapping line proximal to the beverage container and is movable through the tapping line under pressure of beverage from the beverage container, while abutting against an inner side of the tapping line, such that beverage will propel the cleaning element in the tapping line, at least to near the tapping cock.

Abstract: A container having a female dispensing valve and containing a gas-containing beverage, wherein around the dispensing valve a first coupler (10) extends, furthermore including a dispensing line which has a coupling element which has a second coupler (14); the coupling element has a largely hollow stem with an end and an opening, wherein the dispensing line links up with the stem opposite the end, such that in coupled condition of the couplers, the stem extends against or into the valve and has brought the valve into and keeps it in an opened position, such that beverage can flow via the valve and the opening into the dispensing line.

Abstract: Preform (1) or preform assembly for blow molding a container (23), wherein the preform or 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: A tapping device, comprising a container with at least one beverage valve and a connecting device for connection to and operation of the beverage valve, wherein cooling means are provided for cooling the connecting device, wherein for instance the container is filled with fermented beverage, in particular beer, and/or the connecting device is at least partly included in a cooled space. A cooling line or cooling jacket is optionally provided around said connecting device.

Abstract: The present invention relates to a continuous method of fermenting wort, said method comprising: -fermenting wort with a biologically active yeast to produce an alcohol containing fermented liquid; -introducing the fermented liquid containing at least 10 g/l of biologically active yeast into a maturation vessel; -separately removing yeast containing sediment and supernatant liquid from the vessel; and -optionally recirculating at least a part of the yeast containing sediment to the wort fermentation; wherein the residence time of the fermented liquid in the maturation vessel exceeds 6 hours. The present method offers the advantage that it combines maturation and yeast separation into one processing step, whereas conventional continuous processes require at least two separate processing steps, one for yeast separation and one for maturation.

Abstract: Method for manufacturing a pressurising device for a beverage container, wherein a gas container is provided having a filling opening, into which gas container an amount of dry ice is inserted through the filling opening, where after the filling opening is closed and the dry ice is allowed to sublimate.

Abstract: The invention relates to a method of producing a bright, yeast fermented beverage, said method comprising the continuous production of wort from mash. More particularly, the present method comprises: a. mashing in a particulate, starch-containing raw material with water and enzymatically hydrolysing the starch to fermentable sugars; b. continuously producing a fermentable wort from the heated mash; c. introducing the wort into a fermenter to ferment the wort with the help of biologically active yeast; d. removing yeast from the fermentate by means of sedimentation; and e. clarifying the low-yeast fermentate to produce a bright, yeast fermented beverage by: processing the low-yeast fermentate in one or more separators to remove suspended material, said one or more separators being selected from the group consisting of centrifuges and decanter centrifuges; and filtering the processed fermentate.

Abstract: The invention provides a continuous method for the production of a yeast fermented beverage, comprising consecutive continuous processing steps; wherein the gravity of a mash extract is maintained at more than 22° P; the gravity of the wort produced from the mash extract is maintained at more than 22° P until said wort is diluted with additional water; and the gravity of the diluted wort is within the range of 10-35° P; and wherein less than 30 wt. % of the fermentable sugars in the mash extract and wort are derived from fermentable sugars added after hydrolysis of the starch contained in the mash. The method offers the advantage that it is highly efficient in terms of energy consumption and extraction yields. Furthermore, it achieves extremely high productivity, especially in the operation of the brewhouse.

Abstract: The present invention relates to a method of producing yeast fermented beverages, which method comprises the following consecutive continuous processing steps: a. introducing wort into a series of one or more propagation vessels in which it is combined with a recirculated stream of yeast-containing residue and in which the yeast is allowed to propagate under aerobic conditions while being kept suspended; b. transferring the yeast-containing wort from the propagation vessel into a series of one or more fermentation vessels in which the yeast is kept suspended under anaerobic conditions and is allowed to metabolize carbohydrates present in the wort; c. transferring at least a part of the fermented wort from the series of one or more fermentation vessels to one or more separators to remove a yeast-containing residue; d. recirculating part of the yeast-containing residue to the series of one or more propagation vessels; and e.

Abstract: A dispensing unit for dispensing a liquid under pressure, the dispensing unit comprising a first coupling means for coupling to a liquid container adapted to store the liquid to be dispensed and a propellant gas at a first pressure and a pressure regulating means for generating said first pressure in the liquid container. The pressure regulating means have a second coupling means for coupling to a gas container adapted to store said propellant gas at a second pressure substantially higher than said first pressure and a first fluid communication path for the propellant gas between said gas container and said liquid container. Furthermore a dispensing path for dispensing the liquid from the liquid container and a first operating means for controlling the flow rate of the liquid along the liquid dispensing path during dispensing are provided.

Abstract: A beverage pressure control device, comprising a pressure regulating chamber and a pressure sensing chamber, separated by a movable or deformable wall part, wherein at least one gas inlet channel is provided for feeding gas under pressure into the pressure sensing chamber and at least one gas outlet channel for feeding gas from the gas sensing chamber, wherein the gas inlet channel can be closed by a valve operated by the movable or deformable wall part, depending on a pressure difference over said movable or deformable wall part, wherein an operating device is provided for regulating the flow through the at least one outlet channel.

Abstract: A cooler for beverage containers, comprising an outer holder (5) and at least one inner holder (17), received in the outer holder (5), provided with: at least a series of receiving positions (28) within the inner holder, for beverage containers (30); a cooling device (13) for forming an ice layer between the at least one inner holder and the outer holder; pumping means (22) for drawing coolant from the at least one inner holder (17) and lifting coolant between the inner holder (17) and the outer holder (5); at least one overflow (32) for reintroducing lifted coolant into the inner holder (17).

Abstract: The present invention relates to a mash extract and a continuous method of producing the mash extract by decoction mashing. The method comprises: (a) mixing a first malt enzyme source with an aqueous liquid to obtain an aqueous malt enzyme suspension; (b) separately, mixing a second enzyme source with one or more starch-containing adjuncts to obtain a decoction suspension; (c) subjecting the decoction suspension to a first heat treatment at 60-85° C. and then a second heat treatment at a higher temperature; (d) combining the heated decoction suspension from the second heat treatment with the aqueous malt enzyme suspension to obtain a mash; (e) maintaining the mash at 35-85° C. for a time; and (f) removing spent grain from the heated mash to produce a mash extract.

Abstract: A pressure control device (8) for medium-containing containers (2) such as liquid or gas containers, which pressure control device comprises a pressure control chamber (25) with at least one movable wall part (22) for operating a mechanism for opening and/or closing a gas supply opening (27) of a gas holder, while a scavenger (31) is accommodated in the pressure control chamber. Preferably, the pressure control device is stored at atmospheric conditions before the beverage and the pressure control device are brought into contact.

Abstract: One aspect of the present invention is concerned with a composition comprising caramelised carbohydrate, 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, more preferably exceeds 0.1 and most preferably exceeds 0.3; and ii. an absorption ratio A280/560 of at least 200, preferably of at least 250. Other aspects of the invention relate to a method of manufacturing a beverage or foodstuff that is resistant to light induced flavor changes, said method comprising introducing into said beverage or foodstuff a composition as defined above; and to a process for the manufacture of said composition.

Abstract: A tapping apparatus (1), provided with a container (2) and a pressure control device (10) for controlling pressure in an inner space (3) of the container, wherein the pressure control device (10) includes a compartment (31) with a pressure medium therein and a dispensing opening (30) with a valve mechanism (12), wherein an operating element (15) is provided for operation of the valve mechanism by a user, for supplying an amount of pressure medium from the compartment (31) into an inner space (3) of the container.

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: Container unit for beverage, comprising a beverage container with a body and a neck portion, wherein at least the body portion forms a first compartment for beverage, wherein a pressure control device is provided, preferably at least partly in the beverage container, for pressurising a beverage in the beverage container, which pressure control device comprises a gas container forming a second compartment for containing a propellant under pressure, wherein a dispensing unit is provided in and/or on the neck portion and the gas container is supported by the neck portion and/or the dispensing unit, wherein pressure regulating means are provided in the dispensing unit.