Abstract: The invention relates to a method for the production of hulupones, in particular for the production of hulupones products, suitable for beer bittering, essentially free of compounds, typically formed as side-products during the lupulones oxidation, that can cause negative impact in terms of aroma, taste or haze upon brewing application. The invention also relates to hulupones products, suitable for beer bittering and obtainable by the method of the invention, essentially free of compounds with negative aroma, taste or haze impact upon addition of the hulupones products during the brewing process. The invention also relates to beer bittering with hulupones products, obtainable by the method of the invention, not causing an undesirable or unacceptable aroma, taste or haze impact in the bittered beer.

Abstract: A method for alcoholising and hydrolysing polyurethane (PUR) materials made from at least one polyol compound and at least one toluene diisocyanate based compound; wherein the method comprises the following steps: contacting the polyurethane material with at least one alcoholising compound, thereby forming a reaction mixture (M0) and allowing the polyurethane material and the alcoholising compound to react in said reaction mixture (M0), thereby forming a mixture (M); allowing the mixture (M) to separate into at least an upper phase and a lower phase, wherein phase (A) and phase (B) are two immiscible phases; subjecting phase (B) to at least one hydrolysis step, thereby forming a phase (B1); wherein the at least one alcoholising compound is characterized by a melting point of lower than 200° C.; wherein the at least one alcoholising compound is characterized by a hydroxyl functionality of at least 2; and with the proviso that the at least one alcoholising compound is not glycerol.

Abstract: The invention relates to a method for the production of hulupones, in particular for the production of hulupones products, suitable for beer bittering, essentially free of compounds, typically formed as side-products during the lupulones oxidation, that can cause negative impact in terms of aroma, taste or haze upon brewing application. The invention also relates to hulupones products, suitable for beer bittering and obtainable by the method of the invention, essentially free of compounds with negative aroma, taste or haze impact upon addition of the hulupones products during the brewing process. The invention also relates to beer bittering with hulupones products, obtainable by the method of the invention, not causing an undesirable or unacceptable aroma, taste or haze impact in the bittered beer.