Abstract: The present invention relates to compositions and methods for adding bitter flavor to beer and other beverages. The present invention concerns the use of compositions comprising compounds that are present in hop extracts or in beer and result from natural processes that occur during processing or storage (aging) of hops or beer. The present invention further concerns the use of suitable amounts of a composition comprising humulinones for adding bitter flavor to beer and other beverages.

Abstract: A method or process for a system for applying high, elevated levels of zinc borate additives to composite or manufactured wood panels, such as oriented strand board, for improved surface antifungal and anti-termite properties. Zinc borate is applied to one or more surface layers of a manufactured wood panel at approximately 2.0% (m/m) or higher, more preferably above 2.0% (m/m) to approximately 2.5% (m/m), which produces the surprising result of resisting surface fungal growth. In particular, OSB panels generated from Aspen and Southern Yellow Pine (SYP) wood species are successfully treated with zinc borate levels of at least approximately 2.0% (m/m), and found to resist surface fungal growth.

Abstract: The present invention relates to a process for producing a beer tittering agent via enzyme catalyzed bioconversion of hop-derived isoalpha acids to dihydro-(rho)-isoalpha acids and to the novel enzyme catalysts which may be employed in such a process.

Abstract: The present invention relates to compositions and methods for adding bitter flavor to beer and other beverages. The present invention concerns the use of compositions comprising compounds that are present in hop extracts or in beer and result from natural processes that occur during processing or storage (aging) of hops or beer. The present invention further concerns the use of suitable amounts of a composition comprising humulinones for adding bitter flavor to beer and other beverages.

Abstract: The present invention relates to a process for producing a beer bittering agent via enzyme catalyzed bioconversion of hop-derived isoalpha acids to dihydro-(rho)-isoalpha acids.

Abstract: The present invention relates to a process for producing a beer littering agent via enzyme catalyzed bioconversion of hop-derived isoalpha acids to dihydro-(rho)-isoalpha acids.

Abstract: The present invention relates to a process for producing a beer tittering agent via enzyme catalyzed bioconversion of hop-derived isoalpha acids to dihydro-(rho)-isoalpha acids and to the novel enzyme catalysts which may be employed in such a process.

Abstract: The present invention relates to a process for producing a beer littering agent via enzyme catalyzed bioconversion of hop-derived isoalpha acids to dihydro-(rho)-isoalpha acids.

Abstract: The present invention relates to a process for producing a beer bittering agent via enzyme catalyzed bioconversion of hop-derived isoalpha acids to dihydro-(rho)-isoalpha acids.

Abstract: The present invention relates to a process for producing a beer bite ring agent via enzyme catalyzed bioconversion of hop-derived isoalpha acids to dihydro-(rho)-isoalpha acids.

Abstract: The present invention relates to natural aqueous essence compositions comprised of flavor and aroma constituents from hops. The invention also relates to methods for adding flavor and aroma to beers, ciders, meads, or other fermented beverages, as well as other alcoholic and non-alcoholic beverages such as seltzers, flavored waters, and teas where a hop-derived flavor and aroma is desired. The aqueous essence compositions are comprised of compounds that are naturally present in hops or in beer and/or result from processes that occur during brewing or in the aqueous processing of hop cones, hop pellets, or other solids separated from the hop plant (Humulus lupulus). The present invention also relates to the process by which aroma and flavor components are released and isolated from hops in a process that involves steam stripping, concentration, and collection of valuable aroma- and flavor-active hop constituents.

Abstract: The present invention relates to a process for producing a beer bittering agent via enzyme catalyzed bioconversion of hop-derived isoalpha acids to dihydro-(rho)-isoalpha acids.

Abstract: The present invention relates to a process for producing a beer bittering agent via enzyme catalyzed bioconversion of hop-derived isoalpha acids to dihydro-(rho)-isoalpha acids and to the novel enzyme catalysts which may be employed in such a process.

Abstract: The present invention relates to compositions and methods for adding bitter flavor to beer and other beverages. The present invention concerns the use of compositions comprising compounds that are present in hop extracts or in beer and result from natural processes that occur during processing or storage (aging) of hops or beer. The present invention further concerns the use of suitable amounts of a composition comprising humulinones for adding bitter flavor to beer and other beverages.

Abstract: A process for preparing isohumulone compositions, which process provides an improvement over the extant art, and yields an isohumulone preparation derived from a hop extract of high yield and purity, which has excellent physical stability, and is essentially free from undesirable lupulones, fatty acids, hop oils and degradation compounds.

Abstract: A process for preparing tetrahydroisohumulone compositions from a hop extract, which process provides an improvement over the extant art, and provides a tetrahydroisohumulone preparation of high yield and purity, which tetrahydroisohumulone preparation exhibits excellent physical stability, and is essentially free from undesirable lupulones, fatty acids, hop oils and degradation compounds.