Abstract: The present invention relates to methods for preparing cereal-based beverages. Particularly, the present invention provides, for example, methods for steeping and germination of cereal grain under continuous aeration. The present invention also provides for wet milling of germinated cereal grains and direct transfer of the germinated grain, without drying, to the brewery for further processing. Compared to current methods the methods of the present invention significantly reduces water consumption, energy consumption and transport need.

Abstract: The present application relates to methods for producing beverages with low levels of acids, cations and/or sugars. The methods comprise the step of removing acidic ions through an AX-REED membrane stack and optionally removing cations through a CX-REED membrane stack. In certain embodiments, the AX-REED and the CX-REEF membrane stacks are operated in parallel. The methods may also comprise a step of converting sugar to organic acid, while simultaneously removing the generated organic acid through the AX-REED membrane stack. The sugar may for example be converted with the aid of enzymes and/or microorganisms.

Abstract: The invention relates to methods for producing flavor stable beverages. The methods involve reducing the level of one or more amino acids, and in particular the level of methionine. The level of amino acids may be reduced by a number of different methods, for example by increasing the level of acid or base and removal of said acid or base by Reverse Electro-Enhanced Dialysis. The level of amino acids may also be reduced by treatment with an oxidizing agent, such as H2O2. The invention also comprises combinations of such methods.

Abstract: The invention relates to methods for preparing a beverage comprising at least 2 g/L ?-glucan, wherein said ?-glucans have an average molecular weight in the range of 80 to 200 kDa. The methods involve mashing barley kernels comprising at least 10% ?-glucans and having a ratio of DP3/DP4 in said ?-glucan of at least 3 in the presence of ?-amylase and endo-1,3(4)-?-glucanase activity. The beverages have a viscosity providing a good mouth-feel, and at the same time they comprise ?-glucans, which are able to aid in lowering LDL cholesterol levels. The beverages are generally stable and can be stored for months at room temperature without a significant decrease in ?-glucan content.

Abstract: The present invention relates to a beverage font assembly (10) for a drinking establishment. The beverage font assembly (10) comprises a beverage font (16) mounted on a bar counter (24) having a customer side and an operator side. The beverage font includes a tapping head (17) having a spout (18) and a handle (20). The beverage font (16) is connectable to a tapping line extending to a beverage container. The handle (20) is operable between a non-beverage dispensing position and a beverage dispensing position. In the non-beverage dispensing position, the beverage may not flow from the container to the spout (18). In the beverage dispensing position, the beverage may flow from the container to the spout (18). The beverage font assembly further comprises a projection screen (14) mounted on the beverage font. The projection screen (14) is visible from the customer side of the beverage font. The beverage font assembly further comprises a video projector (12) for projecting an image onto the projection screen (14).

Abstract: The present invention relates to a beverage font (10) for a beverage dispensing system. The beverage font (10) comprising a mixing conduit (24) having a first inlet (24A) for receiving a pressurized beverage defining a first alcoholic percentage and a second inlet (26) for receiving an additive defining a second alcoholic percentage. The mixing conduit (24) further having an outlet (18) for supplying a mixed alcoholic beverage product constituting a mixture of the beverage and the additive. The font (10) further comprising a control unit (38) for receiving a parameter representing a specific alcoholic percentage or a specific concentration of the additive relative to the mixed alcoholic beverage.

Abstract: The invention relates to yeast cells with useful characteristics, including being capable of utilizing panose as sole carbon source and/or capable of utilizing one or more dipeptidesas sole nitrogen source. The invention also relates to yeast cells with useful genotypes including comprising at least 4 allelic genes encoding IMA1p and/or at least two allelic genes encoding IMA5p.

Abstract: A container (10) assembly for accommodating a carbonated beverage defining a temperature dependent internal carbonization pressure comprises a beverage container (10, 12) having a body part defining an inner volume for accommodating the carbonated beverage and a cylindrical neck part defining a gas filled head space. The cylindrical neck part further defines a circumferential rim (16, 18) defining an opening (18, 20) and an outwardly oriented surface (24, 26) which extends between the rim (16, 18) and the body part, and has an outwardly oriented circumferential flange (20, 22). The beverage container (10, 12) further defines a burst pressure being higher than the temperature dependent internal carbonization pressure at room temperature. A closure (30, 32) is provided and comprises a closure plate (32, 34) and a cylindrical part. The closure plate (32, 34) covers the opening (18, 20) at the rim (16, 18) and the cylindrical part covers the neck part.

Abstract: The present invention relates to a method of introducing nitrogen into a beverage container. The beverage container (10) comprises a cylindrical neck part (16) having a circumferential rim (18) defining an opening (20). The cylindrical neck part comprises an outer circumferential flange (22) encircling the cylindrical neck part. A connecting element (36) comprising a circular closure plate (64) and a cylindrical housing (54) having a set of inwardly oriented locking parts (56) is positioned such that the cylindrical housing is at least partially covering the cylindrical neck part and a fluid path (58) is defined between the connecting element and the cylindrical neck part. A collar (42, 44) comprising a gas inlet (48) is placed about the cylindrical neck part and gas is injected into the beverage container via the gas inlet.

Abstract: Assembly comprising:—a beverage dispensing line (20) defining at a dispensing end (46) thereof an inner circular flow area having a first diameter;—an upstream valve part (26) connected to said dispensing end, the upstream part having an outwardly oriented snap lock member (44);—a flexible downstream valve part (28) defining a beverage outlet at its downstream end, having an inwardly oriented snap lock member cooperating with the outwardly oriented snap lock member, the downstream valve part including a cylindrical plug (36) and defining a passage from the dispensing end past the plug to the beverage outlet, the plug defining a downstream section defining a second diameter larger than the first diameter, and defining an upstream section defining a third diameter equal to or smaller than the first diameter, connected to the downstream section, a tap handle (14) operating the downstream valve part between a dispensing position, an intermediate non-dispensing position and a final non-dispensing position.

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: The present invention relates to a beverage container assembly for holding a beverage. The assembly comprises an outer container defining a body portion and a cylindrical neck portion. The cylindrical neck portion defines a rim located opposite the body portion. The beverage container assembly further comprises an inner bag positioned within the outer container and defining a pressure space inside the inner bag and a beverage space between the inner bag and the outer container. The beverage space is filled by beverage and the inner bag initially defines a folded state. By subjecting the inner bag) to a pressure fluid it is capable of expanding into an unfolded state in which the pressure space at least partially substitutes the beverage space. Both the inner bag and the neck portion are sealed off by a cap at a location between the rim and the body portion.

Abstract: Assembly comprising:—a beverage dispensing line (20) defining at a dispensing end (46) thereof an inner circular flow area having a first diameter;—an upstream valve part (26) connected to said dispensing end, the upstream part having an outwardly oriented snap lock member (44);—a flexible downstream valve part (28) defining a beverage outlet at its downstream end, having an inwardly oriented snap lock member cooperating with the outwardly oriented snap lock member, the downstream valve part including a cylindrical plug (36) and defining a passage from the dispensing end past the plug to the beverage outlet, the plug defining a downstream section defining a second diameter larger than the first diameter, and defining an upstream section defining a third diameter equal to or smaller than the first diameter, connected to the downstream section, a tap handle (14) operating the downstream valve part between a dispensing position, an intermediate non-dispensing position and a final non-dispensing position.

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: A beverage dispensing assembly 10 comprises a beverage distribution python 18 extending between a beverage storage area and a beverage tapping area. The beverage distribution python 18 comprises a liquid carrying line defining a center line 22. The liquid carrying line comprises a beverage tube 16 and/or a beverage guide tube. The beverage distribution python 18 further comprises a pipe 34 covering the liquid carrying line in a coaxial relationship to the center line and establishing a space in-between the pipe 34 and the liquid carrying line. An insulation layer 32 comprises at least 80% aerogel by volume is located in the space between the pipe 34 and the liquid carrying line and encircles the liquid carrying line.

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: The invention relates to methods for producing flavour stable beverages. The methods involve reducing the level of one or more amino acids, and in particular the level of methionine. The level of amino acids may be reduced by a number of different methods, for example by increasing the level of acid or base and removal of said acid or base by Reverse Electro-Enhanced Dialysis. The level of amino acids may also be reduced by treatment with an oxidizing agent, such as H2O2. The invention also comprises combinations of such methods.

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 relates to a beverage dispensing system (30). The beverage dispensing system comprises a beverage container (32) defining an internal volume including a beverage and an openable and closable dispensing device comprising a tapping line. The internal volume includes a canister (38) including a housing enclosing an adsorption material having an adsorbed a specific amount of propellant gas sufficient for replacing the beverage included in the internal volume. The internal volume also includes a bag (62) in fluid communication with the canister. The bag defines a first state in which the bag is folded and occupying less than 10% of the internal volume while the beverage contacting at least 25-50% of the housing of the canister. The bag also defines a second state in which the bag is unfolded and occupying at least 70% of the internal volume while the beverage contacting at least 25-50% of the housing of the canister.