AU2016102003A4 - An improved concentrate - Google Patents

Abstract

The present invention relates to an improved concentrate suitable for the addition to a base beer shortly before consumption wherein said concentrate comprises hops and/or malt in a concentrated form and wherein the hops is derived from one or more of the group consisting of whole hops, hop pellets, hop oils or hop concentrates wherein said improved concentrate is added in a proportion sufficient to substantially enhance the taste and overall flavour characteristics of the base beer. Preferably the proportion of concentrate to base beer is in a mix ratio of between one-eighth and one-third. The present invention further relates to a method of enhancing the taste and overall flavour of a base beer shortly before consumption which method comprises adding an amount of improved concentrate to said base beer wherein said concentrate comprises hops and/or malt in a concentrated form and wherein the hops is derived from one or more of the group consisting of whole hops, hop pellets, hop oils or hop concentrates. Finally the present invention relates to a kit for use in a method to enhance the taste and overall flavour of a base beer shortly before consumption said kit comprises as least one container which holds an amount of improved concentrate wherein said concentrate comprises hops and/or malt in a concentrated form and wherein the hops is derived from one or more of the group consisting of whole hops, hop pellets, hop oils or hop concentrates. Figure 1: Experiment 1- Flavour Increase of Hammer & Tongs and Black Cap Flavour Concentrate at 25% Mix Ratio overwhelming ideal SHammer & Tongs *25% Mix Underwhelmiing Figure 2: Experiment 2 - Flavour Increase of XXXX Gold and Gold Cap Flavour Concentrate at 25% Mix Ratio Overwhelming Ideal *XXXX Gold @25% Mix Underwhelming E: 0, 0, 0 co 3: co 0

Description

-1- 2016102003 21 Nov 2016

AN IMPROVED CONCENTRATE

FIELD OF INVENTION

[0001] The present invention relates to the field of brewing, more particularly a beer flavour concentrate and use thereof.

[0002] In particular, the invention relates to an improved beer concentrate or additive to be used by a consumer to enhance both the flavour and mouthfeel of the beer product as compared to the product not containing the concentrate or additive.

[0003] It will be convenient to hereinafter describe the invention in relation to a beer, however it should be appreciated that the present invention is not limited to that application only and extends to other beverages obtained from a cereal solution such as ale, stout, lager, porter, low alcoholic beer, alcohol-free beer, kvass, rye-bread beer, shandy, malt drinks and the like.

BACKGROUND ART

[0004] The production of beer is an ancient art. The basic ingredients of beer which include grain malt (typically barley malt), hops, water and yeast have remained unchanged for centuries. Whilst the core processes and general ingredients for the production of beer have remained the same, the local and international beer market has developed significantly over many years to meet consumer demand for innovative and interesting flavours.

[0005] Over recent years, the prices of crops like barley and wheat have increased considerably which has led to a resulting increase in the costs of production in the beer brewing industry. Over time it has been found that one way for brewers to reduce the costs associated with the production is to reduce of the amount of malt used in producing such beverages. This has led to a greater increase in the number of light & low carbohydrate beers that have a reduced amount of malt per volume. Unfortunately these beverages often have a lower consumer acceptance rate as they lack the mouthfeel and flavour of their regular equivalents.

[0006] In Australia lagers and draughts have not changed significantly in the past 50 years and whilst the drawbacks of a reduced amount of malt per volume and associated -2- 2016102003 21 Nov 2016 lower consumer acceptance have not been the primary issue with local brews, nevertheless it has been found that the beer products in general do not appeal to all consumers.

[0007] It is well understood in the industry that a beer must be a well-rounded product and in fact it is considered somewhat taboo to tamper with or adulterate the product at the time of consumption. Accordingly the use of additives during production have been suggested to enhance the flavour of beers in particular low alcohol base beers in which some of the flavour components have been depleted. Two such examples of the use of additives during the production process to enhance the flavour have been disclosed in United States Patent Application 1,401,700 (US ’700) and United States Patent 4,788,066 (US Ό66). In US ’700 it was suggested that a small quantity of volatile acids such as formic, acetic and propionic acids could be added and in US Ό66 the use of potassium phosphate and potassium hydro phosphate salts to provide a level of potassium between 200 to 600 parts per million. Whilst the inclusions of such additives during production stage has gone part way to resolving the above-noted drawbacks, it has been found that there is still ongoing problem with maintaining flavours between batches of product to ensure a consistency of flavour.

[0008] In addition it is widely understood that consumers have a wide-ranging and very complex palate and therefore it is unlikely that any one particular beer product will meet the market demand. Accordingly there is a need for a beer product that can accommodate an individual’s desired intensity and flavour.

[0009] In view of the foregoing, it is desired to address or at least ameliorate one or more disadvantages or limitations associated with the prior art, or to at least provide a useful alternative.

[0010] It is to be appreciated that any discussion of documents, devices, acts or knowledge in this specification is included to explain the context of the present invention. Further, the discussion throughout this specification comes about due to the realisation of the inventor and/or the identification of certain related art problems by the inventor. Moreover, any discussion of material such as documents, devices, acts or knowledge in this specification is included to explain the context of the invention in terms of the inventor’s knowledge and experience and, accordingly, any such discussion should not be taken as an admission that any of the material forms part of the prior art base or the - 3- 2016102003 21 Nov 2016 common general knowledge in the relevant art in Australia, or elsewhere, on or before the priority date of the disclosure and claims herein.

SUMMARY OF INVENTION

[0011] It has been found, according to this invention that the addition of a concentrated amount of hops whether same is derived from whole hops, hop pellets, hop oils or hop concentrates to beer shortly before consumption enhances the consumer perceptible effect on the taste and flavour of an existing beer.

[0012] It has been also found, according to this invention that the addition of a concentrated amount of malt either by itself or in combination with hops to beer shortly before consumption enhances the consumer perceptible effect on the taste and flavour of an existing beer.

[0013] Accordingly in a broad form the present invention provides an improved concentrate suitable for the addition to a base beer shortly before consumption wherein said concentrate comprises hops and/or malt in a concentrated form and wherein the hops is derived from one or more of the group consisting of whole hops, hop pellets, hop oils or hop concentrates wherein said improved concentrate is added in a proportion sufficient to substantially enhance the taste and overall flavour characteristics of the base beer.

[0014] By “concentrated form” the inventor means the proportion of concentrate to base beer which will yield the best result typically between a one-eighth and one-third mix ratio. It is however understood that the concentrate is mixed according to a consumer’s individual taste so the range provided is merely a guide.

[0015] Surprisingly the inventor has found that the addition of the improved concentrate to existing beers on the market immediately before consumption allows for increased flavour and mouthfeel that were not previously possible. That is the invention gives rise to a beer product with enhanced flavours and mouth feel in bespoke combinations providing the capacity for the consumer to calibrate flavour intensity at the time of consumption.

[0016] The invention also allows for a multitude of flavour combinations to be created at an individual’s desired intensity as well as an improved body, carbonation, after taste -4- 2016102003 21 Nov 2016 and alcoholic content of the existing beer. In combination with commercially available beer, the addition of this improved concentrate has been found to enhance the physical, aromatic and flavour attributes of the beer and thereby raising an ordinary inexpensive beer to a level approaching a more expensive craft beer.

[0017] In another aspect the present invention provides a method of enhancing the taste and overall flavour of a base beer shortly before consumption which method comprises adding an amount of improved concentrate to said base beer wherein said concentrate comprises hops and/or malt in a concentrated form and wherein the hops is derived from one or more of the group consisting of whole hops, hop pellets, hop oils or hop concentrates.

[0018] In yet another aspect the present invention provides a kit for use in a method to enhance the taste and overall flavour of a base beer shortly before consumption said kit comprises as least one container which holds an amount of improved concentrate wherein said concentrate comprises hops and/or malt in a concentrated form and wherein the hops is derived from one or more of the group consisting of whole hops, hop pellets, hop oils or hop concentrates.

[0019] In a preferred aspect the improved concentrate also includes an amount of one or more of the traditional ingredients of brewing sugars, yeast and water. It has been found that the hops in the concentrate improves the primary flavour, aroma and bitterness of the base beer and the addition of malt to the concentrate will enhance the flavour and increase the mouth feel and body of the base beer.

[0020] In a preferred aspect the level of malt added will be higher than the level present in a standard market beer to allow for the enhanced flavour and increased mouthfeel.

[0021] If a further preferred aspect non-hop focussed and less traditional ingredients may also be added to the concentrate such as fruit, herbs, spices, salts and wood in sufficient amounts to improve the overall flavour of the concentrate.

[0022] In a preferred aspect the level of alcohol present will be higher than the level in a standard market beer; somewhere between 5% and 15% ABV. In another preferred aspect the level of alcohol present may be below 1% AVB or even non-alcoholic for a low or non-alcoholic version of the concentrate. In yet another preferred aspect a high -5- 2016102003 21 Nov 2016 alcohol concentrate of greater than 15% ABV could be produced using distillation, freeze distilled (fractional freezing), reverse osmosis distillation or the addition of alcohol.

[0023] It is understood that the concentrate of the invention will be preferably carbonated at the levels of the base beer so that when it is added to the beer the carbonation levels in the end product are maintained. As an alternative a non-carbonated version of the concentrate could be produced and mixed in small proportions to the beer so again the carbonation levels of the final product are not adversely affected.

[0024] In a preferred aspect the proportion of concentrate to base beer which will yield the best results is typically in a mix ratio of between one-eighth and one-third. It is of course understood that the amount of concentrate added is dictated by the end user’s individual taste and therefore the mix ratio may not fall within this range.

[0025] In addition it is contemplated that a highly concentrated form of the concentrate may be produced such that only a couple of drops of concentrate will be required to increase the flavour of the base beer. It is anticipated that hops in the form of a concentrated extract would achieve this.

[0026] As noted above the improved concentrate is added to the existing beer shortly before consumption and therefore is understood that the concentrate will be contained in a disposable and portable container and available in bottle shops and the like where beer is sold. The improved concentrate of the present invention may be provided in a number of product packaging formats well known to those skilled in the art of packaging such as in plastic, foil or even multi-layered packets. An individual portion size would be appropriate for a single glass of beer and a larger size could be available for addition to an open bottle or can of beer. In a preferred embodiment, the concentrate would be contained in a plastic container with a breakaway top for easy access and use. Equally a glass container can be used. In a further preferred aspect the packaging for a large portion size is a resealable container. Because the product is not greatly diminished by lower carbonation and is preserved by a high alcohol content it may be kept for use across several sittings.

BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Further disclosure, objects, advantages and aspects of preferred and other embodiments of the present application may be better understood by those skilled in the -6- 2016102003 21 Nov 2016 relevant art by reference to the following description of embodiments taken in conjunction with the accompanying figures, which are given by way of illustration only, and thus are not limitative of the disclosure herein, and in which: [0028] Figure 1 is the average of the results of each sample of the first experiment which consisted of samples derived from the commercial beer “Hammer and Tongs Draught” and the black cap concentrate made to the specifications listed in Table 2; [0029] Figure 2 is the average of the results of each sample of the second experiment which consisted of samples derived from the commercial beer XXXX Gold and the gold cap concentrate made to the specifications listed in Table 2; [0030] Figure 3 is the average of the results of each sample of the third experiment which consisted of samples derived from the commercial beer Hahn SuperDry and the gold cross cap concentrate made to the specifications listed in Table 2; and [0031 ] Figure 4 is a chart showing the average overall beer flavour rating.

DETAILED DESCRIPTION

[0032] Further disclosure, objects, advantages and aspects of preferred and other embodiments of the present application may be better understood by those skilled in the relevant art by reference to the following detailed description, Tables and examples.

[0033] As noted above hops is the key component of the concentrate of the invention derived from whole hops, hop pellets, hop oils and/or hop concentrate. That is it may be fresh or freeze dried form; as an oil or an extract.

[0034] Whole hops (sometimes called “leaf hops” or “raw hops”) are the whole dried cone flowers of the female hop plant whereas hops pellet are produced by grinding up the whole hop cones and pressing them into pellets.

[0035] Hop pellets are whole hops that have been ground down freeze dried and vacuum packed. In microbreweries they are the primary method of hop addition.

[0036] It is understood that there are a large variety of hops that will impact on the flavour, aroma and bitterness. Some hop types experimented with and used in the current prototypes of the claimed invention included: 2016102003 21 Nov 2016 -7- • Amarillo - A US hop with a flowery, citrus-like aroma and medium bittering value. • Cascade - A US hop have a flowery and spicy, citrus-like quality with a slight grapefruit characteristic. Commonly used in American style IPA production. • Galaxy - Is a local Australian hop. It is a high alpha dual purpose triploid cultivar with a marked and unique hop aroma, described as a combination of citrus and passionfruit. The initial aromas and flavors are quite intense, but these moderate as the beer matures. • Vic Secret - Is a local Australian hop. When used as a late kettle addition, the flavour is earthy with little fruit. Post boil addition yields pine and fruit flavours.

First Wort Hops (FWH) [0037] The concentrate may contain hops in the form of First Wort Hops preferably in the range of 2-6 grams per litre. It is understood that the FWH contributes the largest portion of bitterness and hop utilisation to the final product as measured using International Bittering Units or IBUs.

Late Addition and Whirlpool Hops [0038] The concentrate may contain hops as late hop additions in the range of 2-10 grams per litre. "Flameout", whirlpool or late addition hops are typically added at the end of the boil while the wort is still hot but when the flame has been extinguished. Late addition hops do not contribute to the bitterness of a base beer to the same extent as hops in the boil. Late addition hops does however contribute to the flavour and aroma through the transfer of hop oils and other volatile organic compounds.

Dry Hops [0039] The concentrate may contain hops in the form of dry hops within the range of 1-4 grams per litre.

[0040] In the same manner as late addition hops adding dry hops to the chilled wort allows for an enhanced aroma and flavour but without the bitterness content. The concentrate may therefore be produced with a high measure of dry hops. - 8- 2016102003 21 Nov 2016

Hop Oils & Hop Extracts [0041] It is expected by the inventor that hops in a concentrated form may be derived from hop oils or hop extracts.

[0042] In terms of hop oils there are four possible candidates (i) Myrcene; (ii) Humulene; (iii) Caryophellene; and (iv) Farnesene.

[0043] In terms of hop extracts there are two possible candidates (i) CO2 hop extractions and (ii) isomerized hop extractions.

Malt and Sugars [0044] As noted above malt may also be a key component of the concentrate of the invention. The current prototypes contain a combination liquid malt extract and dry malt extract although on a larger scale it is likely that the malt will be derived directly from grains.

[0045] Sugars are generally greater than 95% fermentable.

Important Product Specifications IBUs [0046] The concentrate has a bitterness in the range of 50 to 150+ IBUs. International Bittering Units are used to measure that hop content in beer and is calculated using hop volume by alpha acid content by boil time. It should be noted that whilst malt may add some bitterness to beer, it is generally considered to be relatively insignificant compared to hops. Accordingly when calculating IBUs, generally only the hops content in the beer is of relevance.

[0047] Normal beers have an IBU range of between 20 and 45. The IBUs of the concentrate of the invention will be far above the standard beer due to the high level of hop/malt content. As stated above the preferred IBUs of the concentrate will be in the range of 50-150. The high to very high range possible through hop bittering.

[0048] The below equation can be used to calculate the IBUs in the final mix. (CIBU x CV) + (BIBU x BV) - 9- 2016102003 21 Nov 2016 FIBU - IBU of final beverage mix CIBU - IBU of the concentrate CV - Volume of concentrate BIBU - IBU of the base beer BV - Volume of base beer TV - Total volume of final beverage mix

See the below example where the concentrate has a calculated IBU of 120(per the “Black Cap” prototype) and the base beer has an IBU of 20(standard Australian draft beer). In a 1 /8th mix with a total volume of 285ml oo oo (120ibu x 35mi) + (20/β{/ X 250mi) dZ.Zo — -——- 285 mt

Meaning the concentrate has increase the IBU of the base beer by approximately 12 points.

Alcohol by Volume [0049] The alcohol by volume (ABV) of the concentrate will typically fall with the range of between 5% and 15% which is the natural ABV ranges used in the beer brewing process.

Colour [0050] The colour of beer is measured using the Standard Reference Method or SRM. Though the concentrate may change the colour profile of the final mix it is appreciated that colour will be of secondary in importance when compared to the overall flavour enhancement of the final product.

[0051] The prototypes currently fall between 7 and 11 SRM. As colour is largely unimportant to the flavour enhancement the inventor envisions the SRM will be anywhere between 5 and 40 SRM. To achieve a high colour, it is recognised that malts that produce a beer product at the higher end of the range can be utilized. Examples of such high colour malts include black malt, caramel malt, black malt, roasted malt, malt 2016102003 21 Nov 2016 - 10- extracts and other specialty malts known to the industry. Malts with colours of L10 -L300 may be used, and malts with colours in the range of L50- L80 are most preferred. For stouts, porters and black ales it is understood that malts with colours of between L500 - L600 will be used.

[0052] It is understood that the concentrate of the invention has potential to be sold at bottle shops in individual portions. The concentrate will then be taken away to social events or a person’s residence where it would be mixed with other beer to enhance the flavour.

[0053] It is possible for the concentrate of the invention be served in bars or any other location where alcoholic beverages are available as a way to enhance the flavour of beers according to a customer’s individual taste.

[0054] It is contemplated that the concentrate of the invention could be used in a concept like beer cocktails where multiple different types of the concentrate or multiple different beers are mixed together like a cocktail. It is further contemplated that the concentrate of the invention could be used in beer flavour experimentation or market research where different beer flavours are mixed together in order to come up with new beer recipes or test new beer combinations.

DETAILED DESCRIPTION OF EXEMPLIFIED EMBODIMENTS OF THE INVENTION

[0055] The following examples serve to illustrate the practice of at least one embodiment of the claimed invention and as such it is understood that the particulars shown are by way of example and for purposes of instructive discussion of effective embodiments of the present invention only and are presented in the cause of providing what is believed to be the most useful and readily understood description of formulation procedures as well as of the principles and conceptual aspects of at least one embodiment of the invention. 2016102003 21 Nov 2016 - 11- [0056] Table 1 - Original Prototypes

Concentrate Prototype Recipes Green Cap Red Cap Volume 28 litre 15 litre Brew Date 30-May-2016 Bottle Date April 2016 ll-Jun-2016 Original Gravity 1.060 Final Gravity 1.008 Alcohol By Volume 6.83% SRM 8 11 Calculated IBU* 101.21 91.54 Malt 1.5 kg CBW Sparkling Amber Liquid Malt 2.0kg Amber Malt Extract lOOg Sucrose 3.0 kg CBW Sparkling Amber Liquid Malt 200g Sucrose Yeast Safale s-04 Wyeast 1056 (American Ale) Hops and Boil time 40g Vic Secret (60min) 40g Cascade (30min) 40g Vic Secret (Dry Hop) 40g Magnum (60min) 40g Perl (30min) 40g Cascade (Dry Hop) 2016102003 21 Nov 2016 - 12- Table 2 - Surveyed Prototypes Concentrate Prototype Recipes Black Cap Gold Cap Gold Cross Cap Volume 26 litre 27 Litre 25.5 Litre Brew Date 13-Jun-2016 17-Aug-2016 19-Sep-2016 Bottle Date 25-Jun-2016 5-Sep-2016 6-Oct-2016 Original Gravity 1.046 1.084 1.048 Final Gravity 1.008 1.003 1.01 Alcohol By Volume 5% 10.63% 4.99% SRM 7 4 6 Calculated IBU* 121.83 231.11 181.16 Malt 2.5kg Briess Malt Extract Pilsen Light 1.5 kg CBW Sparkling Amber Liquid Malt lOOg Sucrose 1.7 kg Briess Malt Extract Pilsen Light 1.5 kg CBW Golden Light Liquid Malt 1 kg Sucrose 0.8 kg Briess Malt Extract Pilsen Light 1.7 Amber Black rock 0.3 Sucrose Yeast Safale s-04 Wyeast 1056 (American Ale) Safale s-04 Hops and Boil time 40g Amarilo (60min) 40g Vic Secret (30min) 40g Amarilo (Flameout) lOOg Galaxy Cones (Dry Hop) 40g Centennial (60min) 40g Chinook (60min) 40g Centennial (20min) 40g Chinook (Flameout) lOOg Galaxy Cones (Dry Hop) 50g Vic Secret (60min) 50g Amarillo (60min) 50g Vic Secret (Flameout) 50g Amarillo (Flameout) ΊΒΙΙ is calculated from hop volume, alpha acid content and boil time. This only approximates iso-alpha acids utilisation in the final concentrate.

Sample Preparation and Tasting Protocol [0057] All prototypes were prepared as described in Table 2 above.

[0058] Each experiment consisted of two samples being an undiluted commercial beer and a concentrate/commercial beer mix at a one quarter ratio.

[0059] All samples were provided to the taster at the same time for assessment. A glass of water was also provided for the purpose of cleansing the palate between samples. Each provided sample was 100ml in volume.

[0060] The taster was asked to assess and rate the aroma of the sample and the flavour and to mark down the pleasantness of each using the scale of “1 to 5” with “1” being underwhelming, “5” being overwhelming and “3” indicating the optimum score. - 13- 2016102003 21 Nov 2016 [0061] Each sample was then assessed for overall flavour pleasantness on a scale from “1 to 10”; with “10” being the most pleasant and “1” being the least pleasant.

[0062] The flavour components were surveyed and a brief explanation of each was as follows:

Aroma [0063] This component is the detection and evaluation of volatilised compounds ascertained through the sense of olfaction. The aroma is an important part of the overall flavour sensation in a beer. While the volatile organic compounds in hops can produce floral, fruity, spicy and earthy aromas, which is ideal other additives like yeasts can sometimes produce a less pleasant aroma that may be overwhelming.

Hoppy [0064] Hops can also contribute many different aspects of flavour including bitterness, fruitiness, earthiness and much more. This component was surveyed to determine pleasantness of the hop flavours overall. Many traditional commercial beers do not have a pronounced hop profile so they can be underwhelming to the consumer in this respect. On the other hand the addition of too much hops in the brewing process can lead to unpleasant flavours similar to pine sap and may be overwhelming.

Fruity [0065] The first sub-flavour of hops surveyed was fruitiness. The organic compounds found in hops can sometimes mimic the flavours of fruits like apricot, passionfruit and citrus.

Earthy [0066] Hops often adds an element of earthy, grassy or pine flavours to beer. The hop variety “Vic Secret” often displays an earthy character which was present in all the concentrate samples. As such this component was also surveyed.

Bitterness [0067] The majority of bitterness in beer is due to the isomerisation alpha acids during the hop boil. It is the most pronounced hop flavour in a beer and is the component that is 2016102003 21 Nov 2016 - 14- most likely to overwhelm the taster’s palate. By the same token modern beer drinkers expect a certain level of bitterness and can often find traditional commercial beers underwhelming in this respect.

Maltiness [0068] Malt flavours are derived from the cereals used in beer production. They often denote a pleasant roasted caramel, grainy or mash flavour although they can be overwhelming if they impart an overly burnt flavour. A burnt flavour will occur when the malt is mashed at an excessive temperature which releases tannins from the grain or when if wort is scorched during the boiling process.

Sweetness [0069] The level of sweetness in beer is produced by unfermented sugars. Depending on the taster’s palate a certain level of sweetness can be desirable while others may prefer a ‘drier’ beer. A high level of sweetness is usually considered undesirable and overwhelming.

Body & Mouthfeel [0070] The body of a beer relates to the viscosity produced by the level complex carbohydrates present. This in turn will affect the mouthfeel of the beer. A beer that is overly ‘watery’ would be considered underwhelming.

Pleasantness of Aftertaste [0071] The aftertaste denotes the retention of flavours after the beer is swallowed. The pleasantness of aftertaste can be overwhelming or underwhelming depending on the intensity and type of flavours that are retained.

Overall Beer Rating [0072] As the above surveyed flavours do not cover all aspects of flavour that can be experienced, the participants were asked to rate each sample from 1 (worst) to 10 (best) as an overall beer drinking experience. - 15- 2016102003 21 Nov 2016

Results:

Experiment 1 [0073] The first experiment consisted of samples derived from the commercial beer “Hammer and Tongs Draught” and the black cap concentrate made to the specifications listed in Table 2.

[0074] Hammer and Tongs Draught is a low cost Australian draught beer. It is relatively benign to the palate with no overtly discernible hop or malt flavours.

[0075] There were 2 samples in this Experiment. The first sample was 100% Hammer & Tongs draught with no concentrate added and the second sample comprised 25% Black Cap concentrate/75% Hammer & Tongs mix with the concentrate added shortly before consumption. There were 9 participants with each participant asked to rate the flavour aspect from “1” (underwhelming) to “5” (overwhelming) and with “3” being the ideal rating. The average of the results for each sample are shown in Figure 1.

[0076] The results of this Experiment as provided for in Figure 1 showed that the second sample comprising a 25% Black Cap concentrate/75% Hammer & Tongs mix with the concentrate added to the beer shortly before consumption fell within the ideal range.

Experiment 2 [0077] The second experiment consisted of samples derived from the commercial beer XXXX Gold and the gold cap concentrate made to the specifications listed in Table 2.

[0078] XXXX Gold is a mid-strength (3.5% ABV) Australian lager that is relatively full bodied with subtle malt flavours, but which lacks any strong hop characteristics.

[0079] The experiment consisted of 2 samples. The first sample comprised 100% XXXX Gold with no concentrate added and the second sample comprised 25% Gold Cap concentrate/75% XXXX Gold mix with the concentrate added shortly before consumption. There were 9 participants with each participant asked to rate the flavour aspect from “1” (underwhelming) to “5” (overwhelming) and with “3” being the ideal rating. The average of the results for each sample are shown in Figure 2. - 16- 2016102003 21 Nov 2016 [0080] The results of Figure 2 show that the second sample comprising a 25% Gold Cap concentrate/75% XXXX Gold mix with the concentrate added to the beer shortly before consumption fell within the ideal range.

Experiment 3 [0081] The third experiment consisted of samples derived from the commercial beer Hahn SuperDry and the gold cross cap concentrate made to the specifications listed in Table 2.

[0082] Hahn SuperDry is an Australian low carb beer having a thin body and being low in malt characteristics. While displaying a good hop profile it does display a detectable bitterness.

[0083] The experiment consisted of 2 samples. The first sample consists of 100% Hahn SuperDry and the second comprising 25% Gold Cross Cap concentrate/75% Hahn SuperDry mix with the concentrate added shortly before consumption. There were 8 participants with each participant asked to rate the flavour aspect from Ί” (underwhelming) to “5” (overwhelming) and with “3” being the ideal rating. The average of the results for each sample are shown in Figure 3.

[0084] The results of Figure 3 show that the second sample comprising a second 25% Gold Cross Cap concentrate/75% Hahn SuperDry mix with the concentrate added to the beer shortly before consumption fell within the ideal range.

Conclusions: [0085] The results of all three experiments as shown in Figures 1 to 3 clearly indicate that the addition of the concentrate mix in a ratio of 25% concentrate to beer shortly before consumption produces a beer that is more flavoursome than the unadulterated commercial beer.

[0086] It has also been found that the flavour of the final product being the combination of a specific ratio of concentrate mix to beer is greater than the flavour of the concentrate per se or the base beer with no concentrate added. This is borne out from the average overall beer flavour rating displayed in the chart provided in Figure 4. For each concentrate prototype tested the flavour rating out of ten was much higher for the 25% mix ratio of concentrate mix than the 0% or 100% ratio samples. - 17- 2016102003 21 Nov 2016 [0087] Anecdotal evidence suggests the flavour improvement produced by the concentrate is ideal when mixed with the base commercial beer in a ratio of between one-eighth and one-third. The precise ratio will however depend on the specific makeup of the concentrate; the particular base commercial beer and the individual drinker’s own expectations as to the desired intensity and flavour of the beer.

[0088] While this invention has been described in connection with specific embodiments thereof, it will be understood that it is capable of further modification(s). This application is intended to cover any variations uses or adaptations of the invention following in general, the principles of the invention and including such departures from the present disclosure as come within known or customary practice within the art to which the invention pertains and as may be applied to the essential features hereinbefore set forth.

[0089] As the present invention may be embodied in several forms without departing from the spirit of the essential characteristics of the invention, it should be understood that the above described embodiments are not to limit the present invention unless otherwise specified, but rather should be construed broadly within the spirit and scope of the invention as defined in the appended claims. The described embodiments are to be considered in all respects as illustrative only and not restrictive.

The following sections I & II provide a guide to interpreting the present specification. I. Terms [0090] The term “product” means any machine, manufacture and/or composition of matter, unless expressly specified otherwise.

[0091] The term “process” means any process, method or the like, unless expressly specified otherwise.

[0092] Each process (whether called a method or otherwise) inherently includes one or more steps, and therefore all references to a “step” or “steps” of a process have an inherent antecedent basis in the mere recitation of the term ‘process’ or a like term. Accordingly, any reference in a claim to a ‘step’ or ‘steps’ of a process has sufficient antecedent basis. - 18- 2016102003 21 Nov 2016 [0093] The term “invention” and the like mean “the one or more inventions disclosed in this specification”, unless expressly specified otherwise.

[0094] The terms “an embodiment”, “embodiment”, “embodiments”, “the embodiment”, “the embodiments”, “one or more embodiments”, “some embodiments”, “certain embodiments”, “one embodiment”, “another embodiment” and the like mean “one or more (but not all) embodiments of the disclosed invention(s)”, unless expressly specified otherwise.

[0095] The term “variation” of an invention means an embodiment of the invention, unless expressly specified otherwise.

[0096] A reference to “another embodiment” in describing an embodiment does not imply that the referenced embodiment is mutually exclusive with another embodiment (e.g., an embodiment described before the referenced embodiment), unless expressly specified otherwise.

[0097] The terms “a”, “an” and “the” mean “one or more”, unless expressly specified otherwise.

[0098] The term “plurality” means “two or more”, unless expressly specified otherwise.

[0099] The term “herein” means “in the present specification, including anything which may be incorporated by reference”, unless expressly specified otherwise.

[00100] The phrase “at least one of”, when such phrase modifies a plurality of things (such as an enumerated list of things), means any combination of one or more of those things, unless expressly specified otherwise.

[00101] Numerical terms such as “one”, “two”, etc. when used as cardinal numbers to indicate quantity of something, mean the quantity indicated by that numerical term, but do not mean at least the quantity indicated by that numerical term.

[00102] The phrase “based on” does not mean “based only on”, unless expressly specified otherwise. In other words, the phrase “based on” describes both “based only on” and “based at least on”. The phrase “based at least on” is equivalent to the phrase “based at least in part on”. - 19- 2016102003 21 Nov 2016 [00103] The term “whereby” is used herein only to precede a clause or other set of words that express only the intended result, objective or consequence of something that is previously and explicitly recited. Thus, when the term “whereby” is used in a claim, the clause or other words that the term “whereby” modifies do not establish specific further limitations of the claim or otherwise restricts the meaning or scope of the claim.

[00104] Any given numerical range shall include whole and fractions of numbers within the range. For example, the range “1 to 10” shall be interpreted to specifically include whole numbers between 1 and 10 (e.g., 2, 3, 4,. . . 9) and non-whole numbers (e.g., 1.1, I. 2,...1.9). II. Disclosed Examples and Terminology Are Not Limiting [00105] Neither the Title nor the Abstract in this specification is intended to be taken as limiting in any way as the scope of the disclosed invention(s). The title and headings of sections provided in the specification are for convenience only, and are not to be taken as limiting the disclosure in anyway.

[00106] Several embodiments may be described in the present application, and are presented for illustrative purposes only. The described embodiments are not, and are not intended to be, limiting in any sense. The presently disclosed invention(s) are widely applicable to numerous embodiments, as is readily apparent from the disclosure. Although particular features of the disclosed invention(s) may be described with reference to one or more particular embodiments and/or drawings, it should be understood that such features are not limited to usage in the one or more particular embodiments or drawings with reference to which they are described, unless expressly specified otherwise.

[00107] The present disclosure is not a literal description of all embodiments of the invention(s). Also, the present disclosure is not a listing of features of the invention(s) which must be present in all embodiments.

[00108] A description of an embodiment with several components or features does not imply that all or even any of such components/features are required. On the contrary, a variety of optional components are described to illustrate the wide variety of possible embodiments of the present invention(s). Unless otherwise specified explicitly, no component/feature is essential or required. 2016102003 21 Nov 2016 - 20- [00109] “Comprises/comprising” and “includes/including” when used in this specification is taken to specify the presence of stated features, integers, steps or components but does not preclude the presence or addition of one or more other features, integers, steps, components or groups thereof. Thus, unless the context clearly requires otherwise, throughout the description and the claims, the words ‘comprise’, ‘comprising’, ‘includes’, ‘including’ and the like are to be construed in an inclusive sense as opposed to an exclusive or exhaustive sense; that is to say, in the sense of “including, but not limited to”.

Claims (5)

1. An improved concentrate suitable for the addition to a base beer shortly before consumption wherein said concentrate comprises hops and/or malt in a concentrated form and wherein the hops is derived from one or more of the group consisting of whole hops, hop pellets, hop oils or hop concentrates wherein said improved concentrate is added in a proportion sufficient to substantially enhance the taste and overall flavour characteristics of the base beer.

2. An improved concentrate of claim 1, wherein the proportion of concentrate to base beer is in a mix ratio of between one-eighth and one-third.

3. A method of enhancing the taste and overall flavour of a base beer shortly before consumption which method comprises adding an amount of improved concentrate to said base beer wherein said concentrate comprises hops and/or malt in a concentrated form and wherein the hops is derived from one or more of the group consisting of whole hops, hop pellets, hop oils or hop concentrates.

4. A kit for use in a method to enhance the taste and overall flavour of a base beer shortly before consumption said kit comprises as least one container which holds an amount of improved concentrate wherein said concentrate comprises hops and/or malt in a concentrated form and wherein the hops is derived from one or more of the group consisting of whole hops, hop pellets, hop oils or hop concentrates.

5. An improved concentrate of claim 1 or claim 2, a method of claim 3 or a kit of claim 4, wherein the concentrate further includes an amount of one or more of brewing sugars, yeast and water.