Abstract: Method for preparing a beverage component, the method comprising the steps of: (a) Providing an aqueous suspension comprising at least 1.5 g/l, preferably at least 3 g/l, most preferably at least 5 g/l hops or hop products and fermentable carbohydrates; (b) Fermenting the aqueous suspension with a yeast to obtain the beverage component, characterized in that the aqueous suspension comprises an amount of free amino nitrogen (FAN) of less than 11 ppm FAN/° Pl, preferably less than 6 ppm FAN/° Pl, most preferably less than 4.5 ppm FAN/° Pl, at the start of fermentation and/or that aqueous suspension comprises an amount of free amino nitrogen (FAN) of less than 180 ppm, preferably less than 100 ppm, most preferably less than 85 ppm.

Abstract: A process for the production of a beverage (21) has steps (a) and (b). Step (a), contacting a base liquor (1) containing at least one fermentable sugar with a yeast (2) of the species Pichia, to carry out fermentation under aerobic conditions of the at least one fermentable sugar until an ethanol containing concentrated precursor (11) is formed, comprising an amount of isoamyl acetate (IAAT) of at least 10 ppm, or an amount of ethyl acetate of at least 90 ppm. Unless otherwise indicated, the amounts in ppm are expressed with respect to the total weight of the concentrated precursor. Step (b), blending concentrated precursor as such (11) or after further treatment (11a), with more than 50 vol/% of a blending liquor (12) to produce the beverage (21) having an IAAT content of at least 0.5 ppm with respect to the total weight of the beverage.

Abstract: A method of preparing beer from beer wort including adding amidated pectin to the wort or beer to inhibit coagulation and precipitation of proteins and to obtain a haze in the beer.