Abstract: Hulls are removed from brewer's spent grain (BSG) by drying and milling the BSG in a roller mill having a differential of about 2.5 to about 4.0 and a tight setting, followed by passing the milled mixture through a No. 36 light wire sieve which retains the hulls and permits the bran to pass through. An improved method of making bread with bran which comprises thoroughly mixing the bran with oil and surfactant before adding the other bread ingredients is also described.

Abstract: A debranching enzyme (pullulanese) useful in the preparation of a low calorie beer may be obtained from rice by extraction of the rice with an aqueous buffer system having a pH of about 6. A preferred buffer system is 0.1 M potassium phosphate-0.2 M-sodium chloride. Extraction is preferably carried out at a temperature of about 50.degree. C. for about 3 hours. When malted rice is used as the enzyme source a particularly useful mixture of the debranching enzyme and alpha 1,4 carbohydrases is obtained.

Abstract: Low calorie beer is prepared by introducing into the brewing process a debranching enzyme (pullulanase) obtained from rice, a traditional brewing material. The debranching enzyme reduces the real extract of the beer by cleaving alpha 1,6 linkages of unfermentable limit dextrins to form alpha 1,4 dextrins which can be converted by alpha 1,4 carbohydrases to sugars that can be fermented by brewer's yeast. The enzyme may be introduced into the brewing process by adding rice or the enzyme extracted from rice to the mash or to the wort before or during fermentation. The debranching enzyme may be obtained from polished dry milled rice by extraction with an aqueous buffer solution. When malted rice is used as the enzyme source a particularly useful mixture of the debranching enzyme and alpha 1,4 carbohydrases is obtained.

Abstract: A product for human consumption containing protein and having a high dietary fiber content and a low phytic acid content is produced by drying brewer's spent grain, milling the dried brewer's spent grain to obtain a ground product having particle sizes ranging from about 600 microns down to about 50 microns and isolating the ground particles having a particle size of at least about 120 microns which constitute the product and contain about 18% to 22% protein and about 65% to 75% dietary fiber.

Abstract: Hop extracts useful in the preparation of anactinic or light stable malt beverages are obtained by a method which does not use organic solvents. The extracts are obtained by first treating a crude hop extract containing humulone with an aqueous reducing solution, heating the resulting mixture to form reduced isohumulone, acidifying the reaction mixture to form an aqueous phase and an organic phase, and then adjusting the temperature to facilitate the separation of the two phases. The organic phase which is obtained contains the desired isomerized and reduced humulone and it can be used per se as an anactinic brew kettle flavoring additive for beer or ale. In a preferred embodiment, the organic phase is further treated with an amount of an aqueous KOH solution sufficient to neutralize the reduced isohumulone and to form both an aqueous phase and a solid phase.

Abstract: A method of preparing a lager beer having a mild, bland, less aromatic character comprises conducting the fermentation of the wort for about 60 to 200 hours under suitable conditions to maintain the dissolved carbon dioxide concentration in the fermenting wort at about 2.1 to about 4.0 cc of dissolved carbon dioxide per cc of wort. In a preferred embodiment, the fermentation of the wort is conducted at a temperature of 60.degree. to 85.degree. F. with an appropriate overpressure of from 5 to 40 psig of carbon dioxide. The beer thus obtained has a mild character and can be used, if desired, as a base for flavored beverages.

Abstract: A method of accelerating the fermentation of a lager-type beer comprises conducting the fermentation at an elevated temperature with or without exogenous agitation while maintaining the dissolved carbon dioxide concentration in the fermentation liquor at a level approximating that found in a fermentation liquor during a normal supersaturated lager-type bottom-fermentation. The level of dissolved carbon dioxide is maintained at about 1.5 to about 2.0 cc per cc of beer by use of an overpressure of 2-20 psig of carbon dioxide.

Abstract: Hop extract in, e.g., hexane, pre-isomerized, optionally pre-reduced, is extracted with aqueous KOH to give potassium isohumulate of 80%+ and preferably 90%+ purity. The hexane phase containing the remainder of the isohumulones is stripped of solvent and is suitable for kettle addition. In order to prevent foaming during subsequent concentration, the aqueous extract containing about 6% solids is acidified to a pH less than the pK.sub.a of isohumulone and is concentrated under reduced pressure. After concentration, the material is treated with KOH to form the water soluble isohumulone salt which is added to beer post-kettle. At a critical optimum pH range, dependent upon the ratio of water to hexane phase used in the initial extraction, from 0.1 to 0.75 of the isohumulones may be extracted in the highly purified form. A generalized technique for establishing conditions that will give such desired fractions and residues is disclosed.