Abstract: The invention relates to a method of preparing a light-stable hop extract, said method comprising: providing a pre-isomerised hop extract comprising at least 10% of iso-alpha acids by weight of dry matter, and illuminating the pre-isomerised hop extract, optionally after dilution of the pre-isomerised hop extract.

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: The invention relates to a light-stable hop extract comprising at least 1 g per kg of dry matter of one or more hop derived substances represented by formula (I), wherein R?—CH(CH3)2, —CH(CH3)CH2CH3 or —CH2CH(CH3)2. The invention further relates to the use of the light-stable hop extract in beer and to a method of preparing such a hop extract.

Abstract: Dispensing assembly comprising a container, containing a pressurized beverage, connected to or provided with a dispense assembly, wherein the dispense assembly comprises an outlet channel closable by a valve body and a chamber between the container and the valve body, which chamber is at least partly closed by a movable and/or deformable wall part connected to the valve body or a valve seat, such that pressurized beverage from the container filling the chamber forces the wall part, into a position biasing the valve body or the valve seat in a position closing the outlet channel and by pushing the wall part the valve body or the valve seat can be forced into a position opening the outlet channel, wherein preferably at least during use there is an open connection between said chamber and a beverage compartment of the container.

Abstract: Beverage dispensing assembly, including a tapping column and a tap connected to the tapping column at a first end thereof, wherein the tapping column includes a first and a second channel, in fluid communication near the tap, and a beverage line extending through one of the first and second channels and connected to the tap, wherein the assembly includes a first part and a second part for connecting the tap to the column, the second part at least partly surrounding the first part, wherein the first part 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 is connected to the first part and the second part extends into and/or forms part of a wall of a chamber into which the first and second channel open, forming the fluid connection.

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: Dispensing assembly (10) comprising a container (1), containing a pressurized beverage, connected to or provided with a dispense assembly, wherein the dispense assembly comprises an outlet channel (12) closable by a valve body (16) and a chamber (14) between the container (1) and the valve body (16), which chamber (14) is at least partly closed by a movable and/or deformable wall part (28) connected to the valve body (16) or a valve seat, such that pressurized beverage from the container filling the chamber forces the wall part (28), into a position biasing the valve body (16) or the valve seat in a position closing the outlet channel (12) and by pushing the wall part the valve body (16) or the valve seat can be forced into a position opening the outlet channel (12), wherein preferably at least during use there is an open connection between said chamber (14) and a beverage compartment of the container (1).

Abstract: The invention relates to a nucleic acid molecule encoding a novel selection marker. Said marker is a guanidinobutyrase from Kluyveromyces lactis, which, when expressed in Saccharomyces, allows the growth of the yeast in the presence of guanidinobutyrate as the sole nitrogen source. Said marker can be used in a method for producing a microorganism having an altered genome. The invention further relates to a set of constructs, comprising a first construct comprising a recognition site for an endonuclease, a first region of homology with a target gene of a microorganism, and a first part of a nucleotide sequence encoding the selection marker, and a second construct comprising a second part of the nucleotide sequence encoding the selection marker, a second region of homology with the target gene of the microorganism, and a copy of the endonuclease recognition site.

Abstract: Beverage dispensing assembly, comprising a container (3) and a tapping apparatus (2) having a chamber (5) in which the container (3) fits and can be entered into through an opening (6) closable by a lid (7), such that the container (3) is enclosed between the lid (7) and an opposite end of a chamber (5), wherein spaced apart from the lid (7) and preferably at said opposite end of the chamber (5) a first connector (16) is provided, for feeding pressurized gas into the container (3) through a gas inlet (17) provided in the container (3), and at the side of the opening of the chamber a pressure element (19) is provided for pressing the container (3) with the gas inlet (17) onto the first connector (16).

Abstract: Dispensing assembly (10) for beverage from a container (1), comprising an outlet channel (8) for beverage and a valve body (16) operable to open and close said outlet channel (8), wherein the channel defines a direction of flow of the beverage towards an outlet end (13), and wherein the valve body (16) is provided at or near the outlet end (13) of the outlet channel (8) and has a shape with a base (21) facing in a direction against the direction of flow and a tip (22) with an end facing in the direction of flow, wherein the tip, between the base and the end, has an outwardly curved outer surface (24), such that beverage engaging the base (21) can be guided from the base over the outer surface (24) to the end forming a beverage jet when leaving the surface at or near said end.

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; 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 the opening, for pressurizing a space between the inner and outer container.

Abstract: Tapping assembly for a beverage, including container including a first and second container, wherein the first container has a neck portion and the second container is suspended in the first container, from the neck portion thereof. A neck region of the container is provided with at least one opening in a side wall thereof, preferably in a neck region of the first container, opening into a space between the first and second containers. The assembly further includes a connecting device, connected or connectable to the neck portion, wherein the connecting device includes at least one connecting element for connecting to the at least one opening, wherein the connecting element is connected to a source of pressurized gas.

Abstract: Device 5 for connecting a gas line 6 to a bag-in-container type of container 3, comprising a first 61 and a second part 62, movably connected to said first part 61, wherein one of the first or second part 61, 62 comprises a coupling opening 60 with coupling elements 67 for connecting the device 5 to a part of a bag-in-container type container 3 extending inside coupling opening 60. The connecting device 5 comprises a connecting element 70, movable between an extended position wherein the connecting element 70 extends partly inside coupling opening 60 and a retracted position in which the connecting element 70 extends less or not into coupling opening 60, the connecting device 5 further comprising a mechanism 72 for moving the connecting element 70 between the extended and the retracted position by relative movement of first and second parts 61, 62.

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.