Abstract: A process for obtaining a concentrated flavour mixture from a malt-based beverage, the process comprising: —providing a malt-based fermented liquid; —subjecting the malt-based fermented liquid to a CO2 or N2-stripping step or, at least partially, degassing the malt-based liquid, thereby creating a gas stream comprising volatile flavour components; —collecting the gas stream comprising volatile flavour components; and —separating, by a carbon dioxide or N2 scrubber, at least partially, the CO2 or N2 in the gas stream from the volatile flavour components, obtaining a concentrated volatile flavour fraction; —collecting said volatile flavour fraction and packaging the volatile flavour fraction.

Abstract: A process of preparing a malt-based beverage includes a method having the following steps. Fermenting a wort to obtain a fermented malt-based beverage to achieve an original extract level A in a range of 10° PI-20° PI is performed. Then, concentrating the fermented malt-based beverage by removal of water therefrom to obtain a concentrated malt-based beverage occurs. The concentrated malt-based beverage is diluted for consumption by addition of water or a water based diluent to an extract level B higher than A.

Abstract: A process of preparing a malt-based beverage includes at least two flavour components A and B in a weight ratio A/B of Xfinal.The method includes the following steps. Brewing and fermenting a wort is performed to obtain a fermented malt-based beverage having at least two water-soluble components A and B, other than alcohol or water, in a weight ratio A/B of X1>Xfinal. Then, adjusting the weight ratio of A/B at concentrating said fermented malt-based beverage by removal of water therefrom to obtain a concentrated malt-based beverage having a weight ration A/B of Xfinal occurs. The ratio A/B of X1 is determined in anticipation of adjusting the amount of component A in the beverage during concentrating.

Abstract: A method for obtaining a beverage, comprising the steps of: a. providing a first single-serve container comprising a malt based beverage concentrate characterized in that said concentrate is in a liquid state, has a viscosity of maximally 40.103 mPa·s a real extract density of at least 2.6° P and an alcohol content of at least 1 vol %; b. Providing a second single-serve container containing an ethanol solution having an ethanol concentration of 80 vol % or more; c. Providing a liquid diluent source; d. Mixing a portion of the diluent source with the content of the second single-serve container, to obtain an intermediate liquid mixture having an alcohol content of 30 vol % or less; e. Mixing the content of the first single-serve container with said intermediate liquid mixture and potentially an additional amount of the liquid diluent to obtain a beverage.