Abstract: This invention relates to a process for the preparation of wort starting from mash, comprising the separation of spent grain from the mash to form a clear wort in at least one membrane filtration unit having a pore size of the filter not exceeding 2.0 .mu.m, if desired addition of hops to the wort and boiling of the wort.

Abstract: When dispensing carbonated beverages, particularly beer and draught stout, it is desirable to obtain a close-knit creamy head. This contributes to a creamy taste and adds considerably to the customer appeal. To obtain this effect when dispensing from a can (1) it includes a lid (2) having a secondary compartment (4) formed on it and a non-resealable closure (3) in communication with the secondary compartment. At least one orifice (5) extends between the secondary compartment (4) and the inside of the container (1), and a liquid (8) is held in the secondary compartment. The container is arranged so that on opening of the closure (3) the pressure in the secondary compartment (4) is reduced to atmospheric with the result that gas or liquid from the main body of the container (1) is jetted through the at least one orifice (5) into the liquid (8) in the secondary compartment (4) to generate a foam in the secondary compartment.