Abstract: A method for preparing a neutral alcoholic malt base is disclosed. The method includes the steps of combining malt extract, which can be derived from malted grains containing gluten, or from those that are gluten-free, fermentable sugar in liquid or solid form, and water to form a fermentable medium having a density of greater than 20° Plato, wherein a ratio of the malt extract to the fermentable sugar in the fermentable medium is from 5:95 to 0.1:99.9; and fermenting the fermentable medium with a yeast that can tolerate an alcohol concentration of at least 10% by volume thereby preparing the neutral alcoholic malt base. A flavored malt beverage can include the neutral alcoholic malt base, water, at least one flavoring, a food grade acid, a sweetening agent, and carbon dioxide.

Abstract: A method for preparing a hop acid mixture having an enantiomeric excess of a (+)-tetrahydro-?-acid is disclosed. In the method, a racemate of a tetrahydro-?-acid is contacted with an amine to form a precipitate having an enantiomeric excess of the (+)-tetrahydro-?-acid. A method for preparing a hop acid is also disclosed. In the method, a racemate of a tetrahydro-?-acid is contacted with an amine to form a precipitate comprising a (+)-tetrahydro-?-acid, and the (+)-tetrahydro-?-acid is isomerized to a hop acid selected from the group consisting of (+)-trans-tetrahydro-iso-?-acids, (?)-cis-tetrahydro-iso-?-acids, and mixtures thereof, and reduced to (+)-trans-hexahydroiso-?-acids and (?)-cis-hexahydroiso-?-acids. An additive for flavoring a malt beverage is also disclosed. The additive includes a bittering agent selected from the group consisting of (+)-trans-tetrahydro-iso-?-acids, (?)-cis-tetrahydro-iso-?-acids, (+)-trans-hexahydroiso-?-acids, (?)-cis-hexahydroiso-?-acids, and mixtures thereof.

Abstract: A method for reducing the amount of beverage soluble metal ions in a diatomaceous earth filter aid is disclosed. The beverage soluble metal ions can be copper and/or iron. In the method, the diatomaceous earth filter aid is contacted with a hop compound selected from iso-alpha-acids, dihydroiso-alpha-acids, tetrahydroiso-alpha-acids, hexahydroiso-alpha-acids, alpha-acids, and beta-acids. The diatomaceous earth filter aid can also be contacted with and an acid other than the hop compound such as phosphoric acid. The iso-alpha-acids, dihydroiso-alpha-acids, tetrahydroiso-alpha-acids, hexahydroiso-alpha-acids, alpha-acids, or beta-acids bind the copper and iron metal ions and/or change the form of copper and iron in diatomaceous earth so the copper and iron are rendered substantially insoluble in a beverage such as beer. A method for filtering a beverage using the treated diatomaceous earth filter aid is also disclosed.

Abstract: A method for preparing a hop acid mixture having an enantiomeric excess of a (+)-tetrahydro-?-acid is disclosed. In the method, a racemate of a tetrahydro-?-acid is contacted with an amine to form a precipitate having an enantiomeric excess of the (+)-tetrahydro-?-acid. A method for preparing a hop acid is also disclosed. In the method, a racemate of a tetrahydro-?-acid is contacted with an amine to form a precipitate comprising a (+)-tetrahydro-?-acid, and the (+)-tetrahydro-?-acid is isomerized to a hop acid selected from the group consisting of (+)-trans-tetrahydro-iso-?-acids, (?)-cis-tetrahydro-iso-?-acids, and mixtures thereof, and reduced to (+)-trans-hexahydroiso-?-acids and (?)-cis-hexahydroiso-?-acids. An additive for flavoring a malt beverage is also disclosed. The additive includes a bittering agent selected from the group consisting of (+)-trans-tetrahydro-iso-?-acids, (?)-cis-tetrahydro-iso-?-acids, (+)-trans-hexahydroiso-?-acids, (?)-cis-hexahydroiso-?-acids, and mixtures thereof.

Abstract: A method for preparing a hop acid mixture having an enantiomeric excess of a (+)-tetrahydro-?-acid is disclosed. In the method, a racemate of a tetrahydro-?-acid is contacted with an amine to form a precipitate having an enantiomeric excess of the (+)-tetrahydro-?-acid. A method for preparing a hop acid is also disclosed. In the method, a racemate of a tetrahydro-?-acid is contacted with an amine to form a precipitate comprising a (+)-tetrahydro-?-acid, and the (+)-tetrahydro-?-acid is isomerized to a hop acid selected from the group consisting of (+)-trans-tetrahydro-iso-?-acids, (?)-cis-tetrahydro-iso-?-acids, and mixtures thereof, and reduced to (+)-trans-hexahydroiso-?-acids and (?)-cis-hexahydroiso-?-acids. An additive for flavoring a malt beverage is also disclosed. The additive includes a bittering agent selected from the group consisting of (+)-trans-tetrahydro-iso-?-acids, (?)-cis-tetrahydro-iso-?-acids, (+)-trans-hexahydroiso-?-acids, (?)-cis-hexahydroiso-?-acids, and mixtures thereof.

Abstract: A method for preparing a neutral alcoholic malt base is disclosed. The method includes the steps of combining malt extract, which can be derived from malted grains containing gluten, or from those that are gluten-free, fermentable sugar in liquid or solid form, and water to form a fermentable medium having a density of greater than 20° Plato, wherein a ratio of the malt extract to the fermentable sugar in the fermentable medium is from 5:95 to 0.1:99.9; and fermenting the fermentable medium with a yeast that can tolerate an alcohol concentration of at least 10% by volume thereby preparing the neutral alcoholic malt base. A flavored malt beverage can include the neutral alcoholic malt base, water, at least one flavoring, a food grade acid, a sweetening agent, and carbon dioxide.

Abstract: An antimicrobial agent including hop acids is disclosed that inhibits the growth of acid-resistant and heat-resistant bacteria such as Alicyclobacillus acidoterrestris and Alicyclobacillus acidocaldarius in a medium such as fruit juice.

Abstract: A method for preparing a hop acid mixture having an enantiomeric excess of a (+)-tetrahydro-?-acid is disclosed. In the method, a racemate of a tetrahydro-?-acid is contacted with an amine to form a precipitate having an enantiomeric excess of the (+)-tetrahydro-?-acid. A method for preparing a hop acid is also disclosed. In the method, a racemate of a tetrahydro-?-acid is contacted with an amine to form a precipitate comprising a (+)-tetrahydro-?-acid, and the (+)-tetrahydro-?-acid is isomerized to a hop acid selected from the group consisting of (+)-trans-tetrahydro-iso-?-acids, (?)-cis-tetrahydro-iso-?-acids, and mixtures thereof, and reduced to (+)-trans-hexahydroiso-?-acids and (?)-cis-hexahydroiso-?-acids. An additive for flavoring a malt beverage is also disclosed. The additive includes a bittering agent selected from the group consisting of (+)-trans-tetrahydro-iso-?-acids, (?)-cis-tetrahydro-iso-?-acids, (+)-trans-hexahydroiso-?-acids, (?)-cis-hexahydroiso-?-acids, and mixtures thereof.

Abstract: A method for reducing the amount of beverage soluble metal ions in a diatomaceous earth filter aid is disclosed. The beverage soluble metal ions can be copper and/or iron. In the method, the diatomaceous earth filter aid is contacted with a hop compound selected from iso-alpha-acids, dihydroiso-alpha-acids, tetrahydroiso-alpha-acids, hexahydroiso-alpha-acids, alpha-acids, and beta-acids. The diatomaceous earth filter aid can also be contacted with and an acid other than the hop compound such as phosphoric acid. The iso-alpha-acids, dihydroiso-alpha-acids, tetrahydroiso-alpha-acids, hexahydroiso-alpha-acids, alpha-acids, or beta-acids bind the copper and iron metal ions and/or change the form of copper and iron in diatomaceous earth so the copper and iron are rendered substantially insoluble in a beverage such as beer. A method for filtering a beverage using the treated diatomaceous earth filter aid is also disclosed.

Abstract: This invention provides novel methods for stabilizing the flavor of a fermented beverage, most particularly beer, by the addition of 3,4-hydroxytryosol prior to, or during early stages of, fermentation of the beverage. The invention is also directed to the fermented beverage prepared by such a method.

Abstract: An antimicrobial agent including hop acids is disclosed that inhibits the growth of acid-resistant and heat-resistant bacteria such as Alicyclobacillus acidoterrestris and Alicyclobacillus acidocaldarius in a medium such as fruit juice.

Abstract: An antimicrobial agent including hop acids is disclosed that inhibits the growth of acid-resistant and heat-resistant bacteria such as Alicyclobacillus acidoterrestris and Alicyclobacillus acidocaldarius in a medium such as fruit juice.

Abstract: Disclosed is a method of efficiently aerating yeast prior to pitching. In the method, yeast are aerated in an aqueous sugar solution containing zinc.

Abstract: An antimicrobial agent including hop acids is disclosed that inhibits the growth of acid-resistant and heat-resistant bacteria such as Alicyclobacillus acidoterrestris and Alicyclobacillus acidocaldarius in a medium such as fruit juice.

Abstract: Disclosed are methods for the production of light stable hop products, useful for the brewing of beer or ale to be stored in clear or green glass containers, which beer or ale will not develop objectionable flavor as a result of exposure to light. Light stable hop products are prepared by double extraction of liquid/supercritical CO2 extracted hop solids with ethanol to remove alpha/iso-alpha-acids. Such alpha/iso-alpha-acids may be further removed from the ethanol extraction filtrate obtained in the double extraction process by subjecting such filtrate to an ion exchange medium, or precipitation by a metal ion, heavy metal ion, or alkali metal ion, or hydrogenation to provide an alpha/iso-alpha-acids free filtrate which may be added to the light stable double extracted hop solid residues obtained in the initial double extraction process.

Abstract: Disclosed are methods for the production of light stable hops, useful for the brewing of beer or ale to be stored in clear or green glass containers, which beer or ale will not develop objectionable flavor as a result of exposure to light. Light stable hops are prepared by double extraction of liquid/supercritical CO2 extracted hop solids with ethanol to remove alpha/iso-alpha-acids. Such alpha/iso-alpha-acids may be further removed from the ethanol extraction liquor obtained in the double extraction process by subjecting such liquor to an ion exchange medium, or precipitation by a metal ion, heavy metal ion, or alkali metal ion, to provide an alpha/iso-alpha-acid is free extraction liquor which may be added to the light stable hops residue obtained in the initial double extraction process.

Abstract: Disclosed is a an economical method of efficiently oxygenating yeast slurry without bubble formation. The method employs a membrane oxygenator comprising at least one hydrophobic, microporous membrane having a gas side and a liquid side. The yeast slurry flows over the liquid side of the membrane; oxygen is delivered to the gas side of the membrane and passes through the pores to the yeast slurry.

Abstract: A method of making a fully hop flavored beverage employs a hop flavoring agent comprising an extract of hop solids, the hop solids being the residue of a first extraction of hops to remove the alpha acids. Preferably, liquid carbon dioxide is used for the first extraction of the hops and a polar solvent, such as ethanol or water, is used to extract the hop solids. Beverages made by the method and novel compositions for use in the method are also disclosed.

Abstract: Diapers and wet wipes for cleansing of infants are made anti-bacterial by the inclusion therein of hop acid derivatives, specifically tetrahydroiso-alpha acid and hexahydro-beta acid. These compounds are effective to inhibit the growth of gram-positive bacteria, and specifically chosen to combat Staphylococcus aureus, a primary factor in toxic shock syndrome in infants.

Abstract: The present invention provides methods, products, and compositions for selectively inhibiting the growth of Staphylococcus aureus without preventing the growth of Lactobacillus species. Specifically, the present invention discloses the use of tetrahydroiso alpha acid or hexahydro beta acid at a concentration effective to inhibit the growth of S. aureus without preventing the growth of Lactobacillus. The inhibition of S. aureus in accordance with the present invention thus provides useful methods, compositions and products such as feminine hygiene products for treating the diseases associated with S. aureus infections and infestations, i.e., toxic shock syndrome, without disrupting the normal bacterial flora in the area of its application.