Abstract: The present invention discloses a method for preparing beer having an ethanol content of 0-1.0 vol. %, comprising providing a medium having an ethanol content of 0-20 vol. %, which medium comprises restricted-fermentation beer; subjecting said medium to a distillation step, thereby reducing the quantity of one or more aldehydes selected from the group consisting of 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, 3-methylthiopropionaldehyde, phenylacetaldehyde, hexanal, trans-2-nonenal, benzaldehyde and furfural in the medium, and thereby also reducing the ethanol content, if present, to a content in the range of 0-1.0 vol. %. The invention furthermore discloses beer obtained with the said process.

Abstract: The invention relates to a single-serve capsule comprising at least two compartments, including a first compartment and a second compartment; wherein the first compartment comprises a liquid concentrate of an alcohol-free beer, said liquid beer concentrate having an ethanol content of 0-1% ABV, wherein the second compartment comprises an alcoholic liquid containing 12-100 wt. % ethanol and 0-88 wt. % water, and wherein ethanol and water together constitute 80-100 wt. % of the alcoholic liquid The capsule of the present invention can suitably be used to prepare a good quality alcoholic beer by mixing the contents of the capsule with carbonated water. The liquid beer concentrate in the first compartment can suitably be produced by reducing the water content of alcohol-free beer by means of membrane separation and/or by means of freeze concentration. The physicochemical stability of the liquid beer concentrate so obtained is very high due to the very low (or zero) ethanol content.

Abstract: The present invention relates to a process of manufacturing a packaged liquid beer concentrate, said process comprising: providing an alcoholic beer comprising 3-12% ABV ethanol; removing at least a part of the ethanol from the alcoholic beer by means of distillation, thereby producing (i) a low alcohol beer having an ethanol content of 0-1.5% ABV alcohol and (ii) an alcoholic liquid containing at least 10% ABV ethanol; removing at least 70 wt. % of the water present in the low alcohol beer by means of membrane separation and/or freeze concentration to produce a liquid beer concentrate; if the alcoholic liquid contains less than 20% ABV ethanol, concentrating the alcoholic liquid to an ethanol content of at least 30% ABV by means of distillation, reverse osmosis or forwards osmosis; separately packaging the liquid beer concentrate and the alcoholic liquid within a single container or within separate containers that together form a kit of parts.

Abstract: The present invention relates to a device for preparing and dispensing reconstituted beer, said device comprising: a first vessel containing a liquid concentrate for preparing a beer; a second vessel containing an alcoholic liquid; a source of water; a source of pressurized carbon dioxide; a reconstitution unit; a dispensing unit for dispensing the alcoholic beer; wherein the device is operable (i) to form a reconstituted beer comprising water from the source of water, carbon dioxide from the source of pressurized carbon dioxide, liquid concentrate from the first vessel and alcoholic liquid from the second vessel, in the reconstitution unit and (ii) to dispense the reconstituted beer from the dispensing unit; wherein the liquid concentrate in the first vessel an ethanol content of 0-1% ABV; and wherein the alcoholic liquid in the second vessel contains 12-100 wt. % ethanol and 0-88 wt. % water, ethanol and water together constituting 80-100 wt. % of the alcoholic liquid.

Abstract: The present invention relates to a capsule comprising at least two compartments, including a first compartment and a second compartment; wherein the first compartment comprises 5-30 mL of an aqueous liquid having an ethanol content of 0-10% ABV and comprising 0.1-25wt. % of protein; and wherein the second compartment comprises 5-50 mL of an alcoholic liquid containing 20-99.9 wt. % ethanol, 0-60 wt. % water, and 50-2,000 mg/kg of hop acids acids selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof, and wherein ethanol and water together constitute at least 80 wt. % of the alcoholic liquid. The capsule can suitably be used to prepare a hopped alcoholic beverage with a foam head, similar to ordinary beer. To prepare such a beverage, the contents of the capsule are combined with carbonated water and dispensed into a e.g. a drinking glass.

Abstract: The invention pertains to a beer having an ethanol content of 0-1.0 vol. %, comprising at least 0.001 ?g/l eth-yl-2-methylpentanoate (EMP). It has been found that EMP has a strong wort-flavor masking effect. A beer of the invention has low wort-flavor and less overpowering flavor, and is generally considered refreshing.

Abstract: The present invention is directed to a beer having reduced quantities of AcHFA. It has been found that beer with reduced AcHFA quantities has improved foam stability. The invention provides beer with reduced AcHFA quantities, as well as methods for removing AcHFA from beer during or after fermentation, or for removing a precursor for AcHFA from wort.

Abstract: The present invention discloses a method for preparing beer having an ethanol content of 0-1.0 vol. %, comprising providing a medium having an ethanol content of 0-20 vol. %, which medium comprises restricted-fermentation beer; subjecting said medium to a distillation step, thereby reducing the quantity of one or more aldehydes selected from the group consisting of 2-methyl-propanal, 2-methylbutanal, 3-methylbutanal, 3-methylthiopropionaldehyde, phenylacetaldehyde, hexanal, trans-2-nonenal, benzaldehyde and furfural in the medium, and thereby also reducing the ethanol content, if present, to a content in the range of 0-1.0 vol. %. The invention furthermore discloses beer obtained with the said process.