Abstract: The present application relates to a method of preparing a beer or beer-like beverage by adding a Post Fermenting Optimizer (PFO) in form of an infusion of roasted malt or a distillate thereof after fermentation. This addition of PFO provides the beer or beer-like beverage with additional body, base flavour and/or top notes. The present invention relates also to the PFO infusion itself, its distillate, the methods for preparing them and their use for reducing staling during beer or beer-type product shelf-life.

Abstract: Hydrocarbon-based compounds containing at least one nitrile function are converted into compounds containing at least one carboxylic function, and into ester compounds from the carboxylic compounds thus obtained; such conversion entails reacting the nitrile compound with a hydroxyl basic compound in solution in a solvent at a temperature of between 80 and 150° C., in eliminating the ammonia formed, in reacting the salt obtained with a mineral acid, and then in recovering the compound containing at least one carboxylic function and, optionally, esterifying the acids obtained by reaction with an alcohol.

Abstract: Hydrocarbon-based compounds containing at least one nitrile function are converted into compounds containing at least one carboxylic function, and into ester compounds from the carboxylic compounds thus obtained; such conversion entails reacting the nitrile compound with a hydroxyl basic compound in solution in a solvent at a temperature of between 80 and 150° C., in eliminating the ammonia formed, in reacting the salt obtained with a mineral acid, and then in recovering the compound containing at least one carboxylic function and, optionally, esterifying the acids obtained by reaction with an alcohol.