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

Abstract: 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.

Abstract: 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.

Abstract: Foods and beverage products are treated to hide the odor of trans-2-nonenal which normally occurs on storage, by treating the foods or beverages, prior to storage, by contacting with toasted granulated oak wood particles.

Abstract: 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.

Abstract: 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.

Abstract: 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.

Abstract: 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.

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

Abstract: 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.

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

Abstract: 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.

Abstract: 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.

Abstract: 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.

Abstract: 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.

Abstract: 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.

Abstract: 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.

Abstract: 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.

Abstract: A method for producing a wort containing a reduced level of fermentable sugars is described. The method consists of providing a warm aqueous suspension of ground malt, and adding the warm suspension to a boiling aqueous suspension of cereal adjuncts while avoiding temperatures between about 52.degree. and 72.degree. C. The resulting wort is useful for producing a beer with a lower-than-normal alcohol content, or a malt beverage lacking sweetness usually associated with malt beverages.

Abstract: A new and improved fruit flavored, dry, powdered beverage mix adapted to bereconstituted in cold water, and the method of making same is provided. The powdered mix includes beaten cellulose pulp, which imparts an appearance and mouth-feel resembling freshly squeezed natural juice.