NZ546370A - Beer additive and method - Google Patents

Abstract

Disclosed is a method of enhancing the taste of a beer with a mineral additive, comprising the step of adding the mineral additive to the beer, the mineral additive including soluble compounds of minerals in ranges of final concentrations of the respective element in the finished beer, to enhance taste characteristics of the diluted beer when compared to a dilution solely with water as per the specification, wherein the pH adjusted by the addition of phosphoric acid such that pH of the finished beer is in the range of about 3.5 to about 5.0. Also disclosed is the beer made from the method, a concentrate made by the method and a kit employing the method.

Description

New Zealand Paient Spedficaiion for Paient Number 546370 546370 1 BEER ADDITIVE AND METHOD FIELD OF THE INVENTION This invention relates to additives for beer, and in one specific aspect additives that can be 5 used in minimising the impact, for example on taste, of diluting beers to produce low alcohol beers as well as a method of diluting beers, and in a second aspect to a method of modifying the taste profiles of beers.

BACKGROUND TO THE INVENTION 10 Low alcoholic beverages, in particular beers, are returning to vogue. This follows considerable emphasis that has been placed on the role of alcohol in the impairment of driving capacity and other activities. Additionally it is considered generally desirable to reduce alcohol intake to maintain a healthy lifestyle. For brewers, production of low alcohol beers provides ail avenue for reducing excise, and promoting consumption volumes.

There is a difficulty in providing a low alcohol beer whilst at the same time providing a satisfactory flavour profile. An approach adopted in the early part of the 20th century, during the so called prohibition in the United States of America, was a distillation using heat and/or vacuum to reduce the alcohol content to acceptable levels. Distillation is, however, 20 expensive and in addition to removing alcohol it removes flavour compounds. When heat is used the taste of the undistilled portion can additionally be compromised.

Removal of alcohol by filtration such as reverse osmosis has also been suggested, however, again the process is relatively expensive and additionally can result in removal of flavour 25 compounds with the alcohol.

A currently favoured approach is to dilute relatively full strength and high gravity beer with water. The beer may have been produced from a wort with modified characteristics in particular stronger taste and body such that subsequent dilution produces a beverage with an 30 acceptable flavour. Such modifications include reducing the relative fermentable mass of 546370 2 the wort by ensuring that some of the malt is not fermentable producing an inherently lower alcohol product. A range of other approaches can also be taken to attempt to give the low alcohol beverage as acceptable a taste as possible. Inevitably, however it has not been possible to fully compensate for flavour dilution with water or natural mineral waters, 5 particularly where significant dilutions are required.

Use of additives have also been suggested for enhancing the flavour of beers in particular low alcohol base beers in which some of the flavour components have been depleted. It is thus suggested by Heusen, US patent 1401700, to add a small quantity of volatile acids such 10 as formic, acetic and propionic acids. Witt et a\.., US patent 4788066, suggest that for the low alcohol beer disclosed therein that mash water should preferably contain certain salts to enhance the flavour and exemplifies potassium phosphate and potassium hydro phosphate salts to provide a level of potassium between 200 to 600 parts per million.

Additionally, in beer making generally, there is a problem with maintaining flavours between batches of product and typically beers on the market are blends. It is desirable to either have a more consistent flavour in full strength beers or to improve the flavour.

SUMMARY OF THE INVENTION 20 It has been found, according to this invention, that the addition of certain levels of a complex mixture of minerals enhances the capacity to dilute beers by compensating somewhat for the reduction and disruption of flavours and taste characteristics (profiles) commensurate with dilution. Additionally, it is found that by the addition of the complex of minerals to beers of all strengths that flavour and taste perceptions are enhanced.

In a broad form of a first aspect the invention may be said to reside in a method of diluting a base beer with a mineral additive and water the base beer being diluted to between 0.5% and 90%, the mineral additive including soluble compounds of the following minerals to the following ranges of final concentrations in the finished beer of the respective element, to 546370 3 enhance taste characteristics of the diluted beer when compared to a dilution solely with water:- group A minerals: calcium from 5.9mg/L to 236mg/L, and magnesium from 1.3 to 52mg/L group B minerals: phophorus from 3.0 to 360mg/L, potassium from 12mg/L to 480mg/L, silicon at 0.075mg/L to 30mg/L, sodium at 0.8 mg/L to 32mg/L and chlorine at 0.9mg/L to 36mg/L, group C minerals: boron from 0 to 76 (ig/L, chromium from 0 to 0.4|ig/L, cobalt from 0 to 0.4|ig/L, copper from 0 to 17.2 [Xg/L, iodine from 0 to 5.2 |ig/L, lithium from 0 to 10 1.6 |ig/L, manganese from 0 to 1.6 (Ig/L, molybdenum from 0 to 2.0 iig/L, nickel from 0 to 2.0 |ig/L. selenium from 0 to 136 |ig/L, tin from 0 to 01.6 jog/L, vanadium from 0 to 0.12 (ig/L and zinc from 0 to 104 Jig/L, group D minerals: iron 0 to 20 jig/L.

Alternatively all the minerals of groups A, B, C and D are added in dry form with minimal impact on dilution, or some of the minerals can be added as a solution whereas others can be added in dry form.

It is found that various types of beers benefit most from the addition of minerals at a diverse 20 range of concentrations. Typically preferred ranges of the final elemental concentrations in some types of beers are set out below.

For a stout beer the minerals might typically be added to a final concentration in the beer as follows: group A minerals: calcium from 70mg/L to 143 mg/L, and magnesium from 15 mg/L to 32 mg/L group B minerals: phophorus at least 36 mg/L, potassium from 144 mg/L to 288 mg/L, silicon at 9 mg/L to 18 mg/L, sodium at 9 mg/L to 20 mg/L and chlorine at 11 mg/L to 22 mg/L, 546370 4 group C minerals: boron from 23 to 46 jlg/L, chromium from 0.12 to 0.24 Jig/L, cobalt from 0.12 to 0.24|ig/L, copper from 5 to 11 |lg/L, iodine from 1.5 to 3.5 jig/L, lithium from 0.45 to 1.00 |ig/L, manganese from 0.45 to 1.00 |lg/L, molybdenum from 0.6 to 1.2 |_lg/L, nickel from 0.6 to 1.2 jig/L, selenium from 40 to 82 jlg/L, tin from 0.45 to 1.00 (ig/L, 5 vanadium from 0.035 to 0.075 jig/L and zinc from 31 to 62 Jlg/L, group D minerals: iron 6 to 12 |lg/L.

For a pilsener beer the minerals might typically be added to a final concentration in the beer as follows: group A minerals: calcium from 188 mg/L to 224 mg/L, and magnesium from 41 mg/L to 50 mg/L group B minerals: phosphorus at least 96 mg/L, potassium from 380 mg/L to 460 mg/L, silicon at 24 mg/L to 29 mg/L, sodium at 25 mg/L to 31 mg/L and chlorine at 28 mg/L to 35 mg/L, group C minerals: boron from 60 to 73 jig/L, chromium from 0.3 to 0.4 jig/L, cobalt from 0.3 to 0.4 jlg/L, copper from 13 to 17 jlg/L, iodine from 4 to 5 jlg/L, lithium from 1.2 to 1.6 Jig/L, manganese from 1.2 to 1.6 pig/L, molybdenum from 1.5 to 2.0 jig/L, nickel from 1.5 to 2.0 jig/L, selenium from 40 to 82 jlg/L, tin from 1.2 to 1.6 jlg/L, vanadium from 0.09 to 0.12 jxg/L and zinc from 83 to 99 jlg/L, group D minerals: iron 16 to 19 jlg/L.

For a light beer (typically, 2.5 - 3.5% alcohol content) the minerals might typically be added to a final concentration in the beer as follows: group A minerals: calcium from 11 mg/L to 21 mg/L, and magnesium from 2.6 to 4.6 mg/L 25 group B minerals: phosphorus at least 6 mg/L, potassium from 24 mg/L to 42 mg/L, silicon at 1.5 mg/L to 2.7 mg/L, sodium at 1.5 mg/L to 2.8 mg/L and chlorine at 1.8 mg/L to 3.2 mg/L, group C minerals: boron from 3.5 to 7 jlg/L, chromium from 0.02 to 0.035 jiig/L, cobalt from 0.02 to 0.035jig/L, copper from 0.8 to 1.6 |lg/L, iodine from 0.25 to 0.5 Jlg/L, 546370 lithium from 0.08 to 0.14 Jig/L, manganese from 0.08 to 0.14 |ig/L, molybdenum from 0.1 to 0.18 jig/L, nickel from 0.1 to 0.18 jig/L, selenium from 6.8 to 12 Jig/L, tin from 0.08 to 0.14 (ig/L, vanadium from 0.006 to 0.011 jig/L and zinc from 5 to 9.5 Jig/L, group D minerals: iron 1 to 1.8 jig/L.

For an extra light beer (typically about 1% alcohol content) the minerals might typically be added to a final concentration in the beer as follows: group A minerals: calcium from 23 mg/L to 42 mg/L, and magnesium from 5 to 9.5 mg/L group B minerals: phosphorus at least about 12 mg/L, potassium from 48 mg/L to 84 10 mg/L, silicon at 3 mg/L to 5.3 mg/L, sodium at 3.2 mg/L to 5.6 mg/L and chlorine at 3.6 mg/L to 6.3 mg/L, group C minerals: boron from 7.5 to 14 jllg/L. chromium from 0.04 to 0.07 Jlg/L, cobalt from 0.04 to 0.07 jig/L, copper from 1.7 to 3.2 (Ig/L, iodine from 0.5 to 1.0 jig/L, lithium from 0.15 to 0.3 jig/L, manganese from 0.15 to 0.3 jig/L, molybdenum from 0.2 to 15 0.35 jig/L, nickel from 0.2 to 0.35 (ig/L, selenium from 13 to 24 Jlg/L, tin from 0.15 to 0.3 |ig/L, vanadium from 0.012 to 0.021 jig/L and zinc from 10 to 19 jig/L, group D minerals: iron 1 to 3.5 Jig/L.

For a medium strength beer (typically, 4 - 5% alcohol content) the minerals might typically 20 be added to a final concentration in the beer as follows: group A minerals: calcium from 11 mg/L to 23 mg/L, and magnesium from 2.6 to 5 mg/L group B minerals: phosphorus at least about 6 mg/L, potassium from 24 mg/L to 48 mg/L, silicon at 1.5 mg/L to 3 mg/L, sodium at 1.6 mg/L to 3.2 mg/L and chlorine at 6.8 mg/L to 3.6 mg/L, group C minerals: boron from 3.5 to 8 Jlg/L, chromium from 0.02 to 0.04 jig/L, cobalt from 0.02 to 0.04jig/L, copper from 0.8 to 1.8 Jig/L, iodine from 0.25 to 0.5 jig/L, lithium from 0.08 to 0.15 Jig/L, manganese from 0.08 to 0.15 Jlg/L, molybdenum from 0.1 to 0.2 jig/L, nickel from 0.1 to 0.2 |ig/L, selenium from 6.8 to 13 Jig/L, tin from 0.08 to 0.15 jig/L, vanadium from 0.005 to 0.012 jig/L and zinc from 5 to 10 jig/L, 546370 6 group D minerals: iron 1 to 2 Jlg/L.

For a full strength ale (typically, 5 - 7% alcohol content) the minerals might typically be added to a final concentration in the beer as follows: group A minerals: calcium from 17mg/L to 36 mg/L, and magnesium from 3.9 to 7.8 mg/L group B minerals: phosphorus at least about 9mg/L, potassium from 36 mg/L to 72 mg/L, silicon at 2.2 mg/L to 4.5 mg/L, sodium at 2.4 mg/L to 4.8 mg/L and chlorine at 2.5 mg/L to 5.5 mg/L, group C minerals: boron from 5.5 to 11.5 Jig/L, chromium from 0.03 to 0.06 (ig/L, 10 cobalt from 0.03 to 0.06 Jig/L, copper from 1.2 to 2.6 Jlg/L, iodine from 0.3 to 0.8 Jlg/L, lithium from 0.12 to 0.24 Jig/L, manganese from 0.12 to 0.24 Jlg/L, molybdenum from 0.15 to 0.3 jlg/L, nickel from 0.15 to 0.3 Jlg/L, selenium from 10 to 21 Jig/L, tin from 0.12 to 0.24 jlg/L, vanadium from 0.009 to 0.02 jig/L and zinc from 7.5 to 16 Jlg/L, group D minerals: iron 1.5 to 3 jlg/L.

The mineral additives preferably has elements present in certain proportions by element weight as follows: group A; calcium from 25 to 82 and magnesium from 6 to 18, group B; potassium from 50 to 180, silicon from 0.45 to 1.5, sodium from 3 to 30, 20 chlorine from 3 to 28, group C; boron from 0 to 0.060, chromium from 0 to 0.0005, cobalt from 0 to 0.0005, copper from 0 and 0.012, iodine from 0 to 0.006, lithium from 0 to 0.0015, manganese from 0 to 0.0015, molybdenum from 0 to 0.0015, nickel from 0 to 0.0005, selenium from 0 to 0.100, tin from 0 to 0.0015, vanadium from 0 to 0.1 and zinc from 0 and 25 0.100, group D: Iron from 0 to 0.020, A preferred range of proportions of the group A elements in the mineral additive preparation are as follows, calcium from 44 to 74 and magnesium from 10 to 16. The most preferable 546370 7 proportion of calcium is about 59 and the most preferable proportion of magnesium is about 13.

A preferred range of proportions of the group B elements in the mineral additive preparation 5 are as follows; potassium from 80 to 150, silicon from 0.55 to 1.0, sodium from 5 to 15, chlorine from 5 to 14.

A most preferred proportion of each group B element is as follows; potassium is about 120, silicon is about 0.75, sodium is about 8, and chlorine is about 9 mg/L.

A preferred range of proportion of the group C elements in the mineral additive preparation are as follows; boron from 0.010 to 0.040, chromium from 0.00005 to 0.0002, cobalt from 0.00005 to 0.0002, copper from 2 to 9, iodine from 0.0004 to 0.0025, lithium from 0.0001 to 0.0010, manganese from 0.0001 to 0.0010, molybdenum from 0.0001 to 0.0010, nickel from 15 0.00005 to 0.0002, selenium from 0.010 to 0.070, tin from 0.0001 to 0.0010, vanadium from 0.00001 to 0.00007 and zinc from 0.010 to 0.070.

A most preferred proportion of each group C element is as follows; boron is about 0.019, chromium is about 0.0001, cobalt is about 0.0001, copper is about 0.0043, iodine is about 20 0.0013, lithium is about 0.0004, manganese is about 0.0004, molybdenum is about 0.0005, nickel is about 0.0001, selenium is about 0.034, tin is about 0.0004, vanadium is about 0.00003 and zinc is about 0.026.

A preferred range of proportions the group D element present in the mineral additive 25 preparation is as follows: iron is from 0.002 to 0.012, and most preferably about 0.005.

It might be desired to add only group A and B elements and these may be added at to their preferred or most preferred levels, and perhaps also added by way of an additive in their preferred or most preferred proportions. All or some of the group C and D elements may 546370 8 also be added. Those elements from group C and D that are more preferred to be present are boron, copper, iodine, selenium, zinc and iron.

Preferably the mineral additive is made up as separate aqueous preparations of the group A, 5 B, C and D minerals. These could be added separately to the beer or perhaps as two or more preparations combined such as perhaps groups A and B combined or perhaps C and D combined or A alone and B,C and D combined.

Alternatively the mineral additive is prepared by first making a preparation of group A 10 minerals followed by the addition of the minerals of the other groups.

The pH of the preparation is of importance because the pH of beer is an important characteristic. It is preferred that any buffer or acid is added to the group A minerals either as a separate preparation or before the addition of other mineral to make up a combined 15 preparation. Alternatively buffer may be added to one or more of the preparations B, C and D separately or combined in addition to being added to group A.

The pH is adjusted preferably in the range of 3.5 through to 5.0 and preferably no higher than 4.7. More preferably the pH is about 3.8 to about 4.5.

Where the pH of a preparation of either the group A minerals or the mineral additive preparation is brought below about 4.5,4.4, 4.3,4.3,4.1 or 4.0 it is preferred that the suspension of Ca and Mg is brought into solution. Addition of carbon dioxide might be used where the pH is sought to be brought to a level of about 4.2 to 4.4 or greater. This is 25 particularly the case when using a range of concentrations of calcium of up to about 1 OOmg/L or 240mg/L. Where it is desired to use a preparation more concentrated, carbon dioxide does not provide sufficient buffering capacity under reasonable working pressures to bring the pH down to the above levels. Organic or mineral acids might be utilised instead. Thus citric, lactic, malic, tartaric, fumaric or other organic acids might be used. These may 30 be somewhat undesirable because they have a tendency, when added in significant amounts, 546370 9 to impact on the taste of the final beer. A taste neutral mineral acid is preferable. For example phosphoric acid is a suitable acid being generally approved for food use. Other mineral acids, such as sulphuric acid or hydrochloric acid may be used but they impact more substantially on taste than phosphoric acid.

The use of phosphoric acid has the additional benefit when used for dilution of the group A concentrate, in that it presents the calcium and magnesium as soluble phosphate compound. Additionally when phosphoric acid or other mineral acid is used this permits more ready use of calcium and magnesium as carbonates rather than hydroxides as sources of these minerals 10 and that has benefits, if only from cost point of view. In particular where the pH of the group A mineral preparation is to be adjusted to a pH of about 4 then the difficulty presented by the use of a suspension of the calcium and magnesium compounds is obviated because these are readily solubilised at the level of acid required in the case of phosphoric acid and hydrochloric acid.

It may additionally be desired not to buffer only the group A mineral preparation. It might thus for example be desired to add sufficient acid to the group A mineral preparation to bring the calcium and magnesium compounds into solution. The remainder of the acid might be added to either one or more of the preparations of group B, C and D elements when 20 separate or combined.

The concentration of the minerals in the mineral additive preparation will depend very much on the desired final concentration of the minerals, the level of dilution of the beer that is required, and at higher concentrations the capacity to make preparations of a particular 25 strength.

Dilution in at one end of the spectrum might be as high as about 90% for example to produce a 0.5% alcohol beer, however typically it will however not be more than about 50%. The dilution might be less than 50% in particular when the wort used has relatively 30 low fermentability, or its alcohol content is lower than that usually used to manufacture a 546370 full-strength beer. Dilution of such beers might be in the range of 5 - 50%. Alternatively the dilution might be less still where, for example, a highly concentrated or dry preparation of the minerals is to be added simply to improve the taste of a full strength beer.

Addition of the mineral additive preparation might be in two broad alternative forms. In a first form the additive might be added as a relatively dilute form, particularly where the required dilution of the beer is high. The mineral additive preparations in such first form is added to the base beer before gassing with carbon dioxide and perhaps final adjustment for pH and preferably deaerated.

In a second form the additive may be added in concentrated form relative to the final concentration in the beer, perhaps as much as 200 fold. In this second form the mineral additive is preferably added after the base beer has been diluted with water (or not), gassed and adjusted for pH. The mineral additive preparation or preparations will have its pH 15 adjusted to coincide with that of the final beer and will be deaerated, so that it does not disturb the generally anoxic condition of the beer. This second form may additionally entail addition of one or more of the minerals in dry form.

The choices of biologically acceptable salts for each of the elements are wide and might be 20 any of those that are acceptable for human consumption at the levels indicated. Biologically acceptable salts refer to salts of the minerals concerned that have no adverse effects on ingestion or afterwards at the levels in the beverage, and these levels will vary for each element.

There are some quite strong preferences in the source of the elements that form part of the invention. These are provided as a soluble salt and are thus provided with other elements which other elements must not be in a form that provides imbalances to the final composition or interferes with the manufacturing process. Preferably elements are maintained in a form capable of impacting on taste, thus the salts in which the elements are 30 provided should be intercompatible and not, for example, complexed into forms that are 546370 11 unavailable for taste perception. Also there should be no other components that provide for significant adverse taste or health effects.

Calcium is most preferably provided or partially provided in the form of calcium hydroxide 5 Ca(OH)2. This is initially provided as a suspension particularly where it is provided as a concentrate. The preferred adjustment for pH is by the addition of C02 (carbon dioxide), which addition then converts the calcium hydroxide to calcium bicarbonate which is soluble Ca(OH)2 + 2 C02 -> Ca(HC03)2. Calcium hydroxide is preferably added as the primary or sole source of calcium. Other sources of calcium might also be used but these are not 10 preferred and if used should be used as part only of the source of calcium. Thus some of the calcium might be added as CaCl2 (calcium chloride) however this cannot be used as the sole source of calcium because the levels of calcium required would result an excess of chlorine. Cal2 (calcium iodine) might be used as a partial source of calcium but not the sole source because otherwise an excess of iodine is provided. CaS04 (calcium sulphate) might be used 15 as a partial source however not the sole source because an excess of sulphur would result in an adverse taste characteristic. Ca(H2P04)2 (monobasic calcium phosphate) might be used as a partial but not sole source, otherwise an excess of phosphorus would be provided, solubility issues arise and additionally an unacceptable risk of reaction with the preferred silicon source (Si032) would result. Calcium carbonate may also be used as a calcium 20 source if a mineral acid is used to adjust the pH of the beer lower than about 5.

Magnesium is preferably provided or partially as Mg(OH)2 (magnesium hydroxide) which as with the calcium counterpart above is insoluble but can be provided in suspension in concentrated form and is converted to Mg(HC03)2 (magnesium bicarbonate) when the pH is 25 adjusted by the addition of C02. Magnesium hydroxide is preferably added as the primary or sole source of magnesium. Other sources of magnesium might also be used but these are not preferred and may be used as part only of the source of magnesium. Thus MgCl2 (magnesium chloride) might be added as a partial but not sole source because at the concentrations for providing the required level of magnesium chlorine would be provided in 30 excess. Mg(H2P04)2 (monobasic magnesium phosphate) may also provide as a partial but 546370 12 not complete source of magnesium for reasons similar to why calcium cannot be provided solely in this form. MgSe04 (magnesium selenate) may be a partial but not sole source of magnesium because at the concentrations for providing the required level of magnesium selenium would be provided in excess. MgS04 (magnesium sulphate) may be a partial but 5 not sole source of magnesium because at the required levels of magnesium an excess of sulphur, with its adverse taste characteristics, would result. Magnesium carbonate may also be used as a magnesium source if a mineral acid is used to adjust the pH of the beer lower than about 5.

Phosphorus might be provided solely or partially in the form of KH2P04 (monobasic potassium phosphate) or alternatively or additionally in part by NaH2P04 (monobasic sodium phosphate), the latter compound could lead to excessive levels of sodium at the concentration required if it were the sole source of phosphorus. K2HP04 (dibasic potassium phosphate) may also be a partial source of phosphorus but care must be taken with the levels 15 of potassium provided and a difficulty may be found in the handling of the compound because it is hygroscopic. Phosphorous might be additionally provided in the form of H3P04 (Phosphoric Acid).

Potassium can be provided solely or partially in the form of KH2P04 (monobasic potassium 20 phosphate) or KHC03 (potassium bicarbonate). KCl (potassium chloride) may be a partial but not sole source of potassium because at the concentrations for providing the required level of potassium chlorine would be provided in excess. KI (potassium iodide) may be a partial but not sole source of potassium because at the concentrations for providing the required level of potassium iodine would be provided in excess. K2Mo04.5H20 (potassium 25 molybdate) may be used as a partial source of potassium, but the ease of use of this compound is complicated because it is a deliquescent powder and also excess molybdenum should be avoided. K2HP04 (dibasic potassium phosphate) may also be a partial source of potassium however care must be taken with the levels of phosphorus provided and a difficulty may be found in the handling of the compound because it is hygroscopic. K2Se04 30 (potassium selenate) may also be a partial source of potassium but its use is limited by the 546370 13 level of selenium that is acceptable. K2S04 (potassium sulphate) might also be used as a partial source of potassium, the level being limited by the tolerated level of sulphur.

Silicon is preferably provided as Na2Si03.5H20 (sodium metasilicate).

There are a number of potential sources of sodium including NaHC03 (sodium bicarbonate) Na^Oy.lOHjO (sodium tetraborate), NaCl (sodium chloride), Na2Mo04.2H20 (sodium molybdate), Na^SeC^.lOE^O (sodium selenate), Na^eC^ (sodium selenite) NajSiOj.SH^O (sodium silicate) and Na^CXj or Na?S04.10H20 (sodium sulphate). Sodium is commonly 10 found in salts used for other elements central to the formulation of the present composition so that whilst some of the above compounds may be suitable to solely supply the sodium it is anticipated that two or more of these compounds will collectively provide the requisite level of sodium perhaps also in combination with other sources. In addition to the above, less preferable sources of sodium include NaH2P04.H20 or 2H20 (monobasic sodium 15 phosphate) and Na2HP04.7H20 (dibasic sodium phosphate).

There are also a large range of salts that might provide chlorine and these might include NaCl (sodium chloride), KCl (potassium chloride), CaCl2 (calcium chloride) or MgCl2 (magnesium chloride).

Boron is preferably provided in the form Na2B407.10H20 (sodium tetraborate) but might be provided as K2B407.5H20 (potassium tetraborate).

Chromium is preferably provided in the form K[Cr(S06H4)2(H20)2].6H20 (chromium 25 potassium sulphate) which thus also will contribute as a source of potassium.

Cobalt is preferably provided as either CoK2(S04)2.6H20 (cobaltous potassium sulphate) or CoS04.7H20 (cobalt sulphate). 546370 14 Copper is preferably provided in the form of CuS04.5H20 (cupric sulphate) but might be provided as CuSe04.5H20 (cupric selenate).

Iodine is preferably provided as (KI) potassium iodide.

Lithium is preferably provided in the form Li2S04.H20 (lithium sulphate) and this is preferably the sole source of lithium. Alternatively or additionally lithium might be added as LiCl (lithium chloride) but this compound is deliquescent and therefore must be handled accordingly. Lithium might be also added as Li2Se04.H20 (lithium selenate).

Manganese is preferably added in the form of MnS04.H20 (manganous sulphate) but may be provided perhaps in part in the form of MnCl2.4H20 (manganous chloride).

Molybdenum is preferably added in the form of Na2Mo04.2H20 (sodium molybdate) but 15 may also be provided perhaps in part in the form of K2Mo04.5H20 (potassium molybdate) the latter is however deliquescent and therefore must be handled accordingly.

Nickel is preferably added in the form NiS04.6H20 (nickel sulphate) but may also be provided perhaps in part in the form NiCl2.6H20 (nickel chloride) the latter is however 20 deliquescent and therefore must be handled accordingly.

Selenium is preferably added in the form NajSeO^lOHjO (sodium selenate), K2Se04 (potassium selenate), MgSe04 (magnesium selenate) or Na^eOj (sodium selenite).

Tin is preferably added as SnCl2.2H20 (stannous chloride).

Vanadium is preferably added in the form of NH4V03 (ammonium vanadate).

Zinc is preferably added as ZnS04.H20 or ZnS04.7H20 (zinc sulphate). 546370 Iron is preferably added as FeS04.7H20 (ferrous sulphate). Less preferably FeCl2 or FeCl2.2H20 (ferrous chloride) might also be used; the former being hygroscopic and the latter being somewhat unstable.

It is found that the preferred compounds do not adversely complex or interfere chemically with other compounds among the components. Thus where adverse strong complexes are formed between the component minerals or where adverse reactions take place between the component parts there is a strong likelihood that the minerals may be present in a form that will not contribute to the taste profile and may produce undesirable taste characteristics.

DETAILED DESCRIPTION OF EXEMPLIED EMBODIMENTS OF THE INVENTION EXAMPLE 1 Preparative techniques Preparation of separate group A, B, C and D elements 15 The group A elements are prepared separately by suspension in purified water (B.P. grade pure water (double distilled deionized filtered)) of calcium hydroxide Ca(OH)2 or calcium carbonate CaC03 and magnesium hydroxide Mg(OH)2 or magnesium carbonate MgC03 in proportions of Ca:Mg required in the mineralized diluent water or in the concentrate added to finished beers. The group A concentrate preparation takes the form of a suspension. 20 Commercially available calcium hydroxide and magnesium hydroxide may contain insoluble carbonates. These are best removed by filtering the solution of group A after addition of C02 or by filtering the final solution. A final solution of group A minerals requires a reactive step to achieve a solution which may produce a precipitate if mixed with B, C and D at certain concentrations and pH levels. The nature of the reactions will depend 25 on the starting constituents and the buffer that is added and may be as follows. i) Ca(OH)2 + 2COz -> Ca(HC03)2 ii) Mg(OH)2 + 2C02 -> Mg(HC03)2 iii) CaC03 + C02 + H20 -> Ca(HC03)2 30 iv) MgC03 + C02 + H20->Mg(HC03)2 546370 16 v) Ca(HC03)2 + H3P04 -> CaHP04 + 2C02 + 2H20 vi) Mg(HC03)2 + H3P04 -> MgHP04 + 2CO, + 2H20 vii) Ca(0H)2 + H3P04->CaHP04 + 2H20 viii) Mg(OH)2 + H3PO4 -> MgHP04 + 2H20 ix) CaC03 + H3P04 -> CaHP04 + H20 + C02 x) MgC03 + H3P04->MgHP04 + H20 + C02 Thus for example as set out in reactions v) and vi), above, to achieve a solution of the 10 calcium and magnesium a relatively dilute bicarbonate solution can be prepared by reaction with carbon dioxide either as an introduced gas or an introduced solid. Most preferably this is as set out for reactions (i) and (ii) and less preferably, although it is still feasible, using reactions (iii) and (iv) because the hydroxides are more reactive with dissolved carbon dioxide. The buffer might therefore be added to the solutions resulting from reactions (i) 15 through iv) to reflect the reactions set out in (v) and (vi) to partially or completely convert bicarbonates to monohydrogen phosphates or the buffer may be added to the suspension of either hydroxides or carbonates as in reactions (vii) through (x). The latter four reactions could produce a range of solutions from relatively dilute mineral water containing buffer to concentrates.

A typical mineralized diluent solution of group A may be prepared by suspending 5.46 g of Ca(OH)2 and 1.63g of (Mg(OH)2 per litre of water and reaction. 20ml of the suspension is diluted to 900ml of water with C02 to produce a clear solution of calcium and magnesium bicarbonates. The resulting solution of group A contains (Ca) 66.7 mg/L and (Mg) 15.1 25 mg/L.

A typical more concentrated solution of group A may be prepared by mixing 7.37 g of CaC03 and 2.36g of MgC03 and 9.96g of H3P04 (added as a concentrated acid) per litre of water. After reaction the solution of group A contains (Ca) 3000 mg/L and (Mg) 680 mg/L. 546370 17 Any addition of phosphoric acid buffer required in the finished product can be added to either the mineralized diluent or more concentrated form of group A as required by experimentation to achieve the desired pH in the treated beer. Typically about 5 to 15g of h3po4 is required per litre of concentrate (see above) or about 0.1 to 0.75 g of h3p04 per 5 litre of mineralized diluent water depending upon the underlying chemical properties of the treated beer and desired endpoint pH.

The group B elements are prepared as a solution in purified water using the following salts: Monobasic potassium phosphate (KH2 P04) Potassium bicarbonate (KHC03) Sodium metasilicate (Na2Si03.5H20) Sodium bicarbonate (NaHC03) Sodium chlorine (NaCl) The quantities of these salts are added so that the group B solution contains the elements phosphorus, potassium, silicon, sodium and chlorine in the proportions required in the mineralized diluent water or concentrated preparation of group B. In the preparation of this solution some proportion of KHC03 and NaHC03 undergo the reactions KHC03 + KH2P04 -> K2HP04 + H20 + C02 and 2NaHC03 + 2KH2P04 -> Na^PO, + K2HP04 + 2H20 + 20 2C02. The concentrated group B preparation takes, in part, the form of a stable colloid once the silicate is added.

A typical concentrate of group B can be prepared by dissolving 20g of KH2P04, 2 g of NaCl, 0.4g ofNaHC03, 0.7g of Na3Si03.5H20 and 34 g of KHC03 per litre of water. This 25 concentrate can be added directly to beer. 8 ml of concentrate per litre of beer adds 3.64 mg /L phosphorous, 9.7 mg/L chlorine, 8.4 mg/L sodium, 0.9 mg/L silicon and 141 mg/L potassium. Alternatively 8ml of concentrate could be added per litre to a group A mineralized diluent solution to construct a combined 546370 18 group A and B mineralised diluent water with the same resulting addition of elements of group B above.

The group C elements are prepared in a single solution in purified water using the following 5 salts: Notes 1. Sodium is added in (C) in addition to (B). This should be allowed for by either adjusting (B) or adjusting final sodium concentration to allow for sodium in (C). Note (C) adds jig levels as compared to mg levels in (B). 2. Potassium is added in (C) in addition to (B). This should be allowed for by either adjusting (B) or adjusting final potassium concentration to allow for potassium in (C). Note (C) adds |0,g levels as compared to mg levels in (B).

Sodium Tetraborate Chromium Potassium Sulphate2'3 Cobalt Sulphate3 Cupric Sulphate3 Potassium Iodide2 Lithium Sulphate3 Manganous Sulphate3 Sodium Molybdate1 Nickel Sulphate3 Sodium Selenate1 Stannous Chloride4 Ammonium Vanadate5 Zinc Sulphate3 Na2B407.10H20 K[Cr(S0sH4)2(H20)2].6H20 CoS04.7H20 CuS04.5H20 KI Li2S04.H20 MnS04.H20 Naj Mo04.H20 NiS04.6H20 Na2Se04.10H20 SnCl2.H20 NH4V03 ZnS04.7H20 3.

The final concentration of sulphate anion (S042") is determined by the concentrations of Cr Co"1"1", Cu^\ Li"1"4", Mn++, Ni4"4" and Zri14" in the mineralized drinking water. 546370 19 4. Chloride is added in (C) in addition to (B). This should be allowed for by either adjusting (B) or adjusting final chloride concentration to allow for chloride in (C). Note (C) adds fig levels as compared to mg levels in (B).

. Only very small amounts of nitrogen are present as ammonium NH4+ cation.

A typical concentrate of group C may be prepared by dissolving per litre of solution 86.5 mg of sodium tetraborate, 0.70 mg of chromium potassium sulphate, 0.23 mg of Cobalt 10 sulphate, 8.67 mg of cupric sulphate, 0.77 mg of potassium iodide, 4.52 mg of lithium sulphate, 0.60 mg of manganese sulphate, 0.62 mg of sodium molybate, 0.22mg of nickel sulphate, 35.2 mg of sodium selenate, 0.92mg of stannous chloride, 0.06mg of ammonium vanadate, and 64.7mg of zinc sulphate.

This concentrated can be added directly to beer. 2ml of concentrate per litre of beer adds 20 jig of boron, 0.15 jig of chromium, 0.1 jig of cobalt, 4.5 p,g of copper, 1.2 jig of iodine, 0.50 jig of lithium, 0.4 jig of manganese, 0.5 jig of molybdenum, 0.1 jig of nickel, 30 jig of selenium, 0.4 jig of tin, 0.05 jig of vanadium, and 30 jig of zinc.

Alternatively 2 ml of concentrate could be added per litre to a group A mineralized diluent water to construct a combined group A and C mineralized diluent water with the same resulting addition of elements of group C as above.

The group A, B, and C preparations can be premade and stored separately.

The group D element is made up freshly as a solution in purified water as FeS04.7H20 (ferrous sulphate) which is prepared additionally and separately from C to avoid ferric cations, resulting from oxidation of ferrous cations (Fe"" -> Fe"^), contaminating solution C or deteriorating solution D. Ferrous sulphate may be added 546370 directly to base solution (C) for later use if oxidation can be prevented or it may be added immediately to make up the beverage. The ferrous sulphate is also preferably filtered prior to use to remove any insoluble ferric complexes that might be present in commercial sources. Please note: Note 3 above about (S042 ) also applies.

A typical concentrate of group D can be prepared by dissolving per litre of solution 14.6 mg of ferrous sulphate heptahudrate. This concentrate can be added directly to beer. 2ml of concentrate per litre of beer adds 6 jlg/L of iron. Alternatively 2 ml of concentrate can be added per litre to a group A mineralized diluent water to construct a combined group A and 10 D mineralized diluent water with an iron concentration of 6 jo.g/L.

A typical mineralized diluent water containing groups A, B C and D could be constructed by adding to the above example of group A (900ml) 8 ml of group B concentrate, 2ml of group C concentrate and 2 ml of group D concentrate and 88 ml of water. The resulting 15 concentrations of group A elements would be reduced to 60mg/L (Ca) and 13.6 mg/L (Mg) and the concentrations of the group B, C and D elements would be the same as the amounts added respectively per litre of beer above.

Mineralized diluent waters with more or less concentration of constituent elements may be 20 constructed by increasing of decreasing proportionately the concentration of calcium and magnesium salts in the initial group A suspension and adding proportionally more or less concentrates of groups B, C and D to maintain the desired proportions of all constituent elements.

A mineralized diluent water constructed from a group A solution generated with C02 to which are added concentrates of groups B, C and D would be expected to have a higher pH than the beer in which it would be a diluent. Therefore buffering acid would be added to the diluted beer or could be diluted out at a previously determined amount to the mineralized diluent water prior to diluting the base beer. 546370 21 The pH of the final prepared mineralized diluent water is at the preferred level which is pH of between 3.8 to 4.5.

EXAMPLE 2 5 Modification of flavours of various beers In each case a range of strengths of the diluent water were added to the beers to ascertain a level of addition that gave the most favourable result.

James Squire Original Pilsener 10 Modified beers made by adding per litre 3.2 and 3.8 times the preparations of A, B, C and D described in example 1 and 0.07g/L of phosphoric acid buffer were superior to the unmodified pilsener beer. They had a reduced aftertaste bitterness on the tongue combined with more intense expression of flavours and even more approachable for drinking. The next preferred level of addition of concentrates was 3,6 times the strength of example 1.

Southwark Old Stout.

Modified beers made by adding per litre 1.2 to 2.4 times the concentration of the strength of the preparations of A,B,C and D described in Example 1 and 0.035g/L of phosphoric acid buffer were more approachable and had a breader flavour profile and reduced sharpness on 20 the palate compared with the unmodified stout beers. The most preferred level of addition of concentrates was 1.5 times the strength of example I.

West End Draught Beer Modified beers made by adding per litre 0.2 to 0.3 times the concentration of A, B, C and D 25 described in example 1 and 0.004g/L of phosphoric acid buffer were more approachable because the modification reduced the influence of an ester component in the taste profile and exposed more malt flavour components. The most preferred level of addition of concentrates was 0.25 times the strength of example 1.

Claims (54)

WO 2005/033259 546370 PCT/AU2004/001392 22 A light beer (2.7% alcohol) A rage of light beers were constructed by diluting a full strength beer (5%) with mineralized diluent waters. Waters with 1.8 to 2.0 times the concentration of Example 1 and 0.02 g/L of phosphoric acid buffer were superior to light beers constructed using BP standard pure water 5 as a diluent. The modified beers had enhanced aroma enhanced flavour profiles and greater length on the palate. The most preferred diluent was 1.9 times the strength of example 1. Diluting full strength beers with BP (pure) water has the general effect of reducing aroma, reducing flavour and taste sensation, introduces a watery aftertaste with associated loss of retention of flavours in the palate. 10 RECIEVED IPONZ 23 JULY 2010 546370 23 CLAIMS:

1. A method of enhancing the taste of a beer with a mineral additive, comprising the step of adding the mineral additive to the beer, the mineral additive including soluble 5 compounds of the following minerals to the following ranges of final concentrations of the respective element in the finished beer, to enhance taste characteristics of the diluted beer when compared to a dilution solely with water: - group A minerals: calcium from 5.9mg/L to 236mg/L, and magnesium from 1.3 to 52mg/L 10 group B minerals: phosphorus from 3.0 to 360mg/L, potassium from 12mg/L to 480mg/L, silicon at 0.075mg/L to 30mg/L, sodium at 0.8 mg/L to 32mg/L and chlorine at 0.9mg/L to 36mg/L, group C minerals: boron from 0 to 76 jig/L, chromium from 0 to 0.4ug/L, cobalt from 0 to 0.4ug/L, copper from 0 to 17.2 ug/L, iodine from 0 to 5.2 ug/L. lithium from 0 15 to 1.6 ug/L. manganese from 0 to 1.6 ug/L, molybdenum from 0 to 2.0 ug/L, nickel from 0 to 2.0 |ig/L, selenium from 0 to 136 ug/L, tin from 0 to 01.6 ug/L. vanadium from 0 to 0.12 ug/L and zinc from 0 to 104 ug/L, group D minerals: iron 0 to 20 ug/L. wherein the pH adjusted by the addition of phosphoric acid such that pH of the 20 finished beer is in the range of about 3.5 to about 5.0.

2. The method of enhancing the taste of a beer with a mineral additive according to claim 1 including diluting of the base beer with the addition of water, the base beer being 25 diluted to between 0.5% and 90% of its original strength.

3. The method of enhancing the taste of a beer with a mineral additive according to claim 1 wherein at least some of the minerals of groups A, B, C and D are added in dry form. 30 546370 RECIEVED IPONZ 23 JULY 2010 24

4. The method of enhancing the taste of a beer with a mineral additive according to either claim 1 or 2 wherein the finished beer is a stout beer and the minerals are added to a final concentration in the finished beer as follows: group A minerals: calcium from 70mg/L to 143 mg/L, and magnesium from 15 5 mg/L to 32 mg/L group B minerals: phophorus at least 36 mg/L, potassium from 144 mg/L to 288 mg/L, silicon at 9 mg/L to 18 mg/L, sodium at 9 mg/L to 20 mg/L and chlorine at 11 mg/L to 22 mg/L, group C minerals: boron from 23 to 46 ug/L, chromium from 0.12 to 0.24 ug/L, 10 cobalt from 0.12 to 0.24ug/L. copper from 5 to 11 ug/L, iodine from 1.5 to 3.5 ug/L, lithium from 0.45 to 1.00 ug/L. manganese from 0.45 to 1.00 ug/L, molybdenum from 0.6 to 1.2 ug/L, nickel from 0.6 to 1.2 ug/L, selenium from 40 to 82 ug/L. tin from 0.45 to 1.00 jig/L, vanadium from 0.035 to 0.075 ug/L and zinc from 31 to 62 ug/L.. group D minerals: iron 6 to 12 ug/L. 15

5. The method of enhancing the taste of a beer with a mineral additive according to either claim 1 or 2 wherein the finished beer is a pilsner beer and the minerals are added to a final concentration in the finished beer as follows: group A minerals: calcium from 188 mg/L to 224 mg/L, and magnesium from 41 20 mg/L to 50 mg/L group B minerals: phosphorus at least 96 mg/L, potassium from 380 mg/L to 460 mg/L, silicon at 24 mg/L to 29 mg/L, sodium at 25 mg/L to 31 mg/L and chlorine at 28 mg/L to 35 mg/L, group C minerals: boron from 60 to 73 ug/L, chromium from 0.3 to 0.4 ^ig/L, 25 cobalt from 0.3 to 0.4 ug/L, copper from 13 to 17 ug/L, iodine from 4 to 5 ug/L, lithium from 1.2 to 1.6 ug/L, manganese from 1.2 to 1.6 ug/L, molybdenum from 1.5 to 2.0 ug/L, nickel from 1.5 to 2.0 ug/L, selenium from 40 to 82 ug/L, tin from 1.2 to 1.6 ug/L, vanadium from 0.09 to 0.12 fig/L and zinc from 83 to 99 ug/L, group D minerals: iron 16 to 19 ug/L. 30 546370 RECIEVED IPONZ 23 JULY 2010 25

6. The method of enhancing the taste of a beer with a mineral additive according to either claim 1 or 2 wherein the finished beer is a light beer and the minerals are added to a final concentration in the finished beer as follows: group A minerals: calcium from 11 mg/L to 21 mg/L, and magnesium from 2.6 to 5 4.6 mg/L group B minerals: phosphorus at least 6 mg/L, potassium from 24 mg/L to 42 mg/L, silicon at 1.5 mg/L to 2.7 mg/L, sodium at 1.5 mg/L to 2.8 mg/L and chlorine at 1.8 mg/L to 3.2 mg/L, group C minerals: boron from 3.5 to 7 ug/L. chromium from 0.02 to 0.035 ug/L, 10 cobalt from 0.02 to 0.035|ig/L. copper from 0.8 to 1.6 ug/L, iodine from 0.25 to 0.5 ug/L. lithium from 0.08 to 0.14 ug/L, manganese from 0.08 to 0.14 ug/L, molybdenum from 0.1 to 0.18 ug/L, nickel from 0.1 to 0.18 ug/L, selenium from 6.8 to 12 ug/L, tin from 0.08 to 0.14 ug/L, vanadium from 0.006 to 0.011 jig/L and zinc from 5 to 9.5 ug/L. group D minerals: iron 1 to 1.8 ug/L. 15

7. The method of enhancing the taste of a beer with a mineral additive according to either claim 1 or 2 wherein the finished beer is an extra light beer and the minerals are added to a final concentration in the finished beer as follows: group A minerals: calcium from 23 mg/L to 42 mg/L, and magnesium from 5 to 20 9.5 mg/L group B minerals: phosphorus at least about 12 mg/L, potassium from 48 mg/L to 84 mg/L, silicon at 3 mg/L to 5.3 mg/L, sodium at 3.2 mg/L to 5.6 mg/L and chlorine at 3.6 mg/L to 6.3 mg/L, group C minerals: boron from 7.5 to 14 ug/L, chromium from 0.04 to 0.07 ug/L, 25 cobalt from 0.04 to 0.07 ug/L. copper from 1.7 to 3.2 ug/L, iodine from 0.5 to 1.0 ug/L, lithium from 0.15 to 0.3 ug/L, manganese from 0.15 to 0.3 ug/L, molybdenum from 0.2 to 0.35 ug/L, nickel from 0.2 to 0.35 ug/L, selenium from 13 to 24 ug/L, tin from 0.15 to 0.3 ug/L, vanadium from 0.012 to 0.021 ug/L and zinc from 10 to 19 ug/L. group D minerals: iron 1 to 3.5 ug/L. 30 546370 RECIEVED IPONZ 23 JULY 2010 26

8. The method of enhancing the taste of a beer with a mineral additive according to either claim 1 or 2 wherein the finished beer is a medium strength beer and the minerals are added to a final concentration in the finished beer as follows: group A minerals: calcium from 11 mg/L to 23 mg/L, and magnesium from 2.6 to 5 5 mg/L group B minerals: phosphorus at least about 6 mg/L, potassium from 24 mg/L to 48 mg/L, silicon at 1.5 mg/L to 3 mg/L, sodium at 1.6 mg/L to 3.2 mg/L and chlorine at 6.8 mg/L to 3.6 mg/L, group C minerals: boron from 3.5 to 8 ug/L. chromium from 0.02 to 0.04 ug/L, 10 cobalt from 0.02 to 0.04ug/L. copper from 0.8 to 1.8 ug/L, iodine from 0.25 to 0.5 ug/L, lithium from 0.08 to 0.15 ug/L, manganese from 0.08 to 0.15 ug/L, molybdenum from 0.1 to 0.2 ug/L, nickel from 0.1 to 0.2 ug/L, selenium from 6.8 to 13 ug/L, tin from 0.08 to 0.15 jig/L, vanadium from 0.005 to 0.012 ug/L and zinc from 5 to 10 ug/L, group D minerals: iron 1 to 2 ug/L. 15

9. The method of enhancing the taste of a beer with a mineral additive according to either claim 1 or 2 wherein the finished beer is a full strength beer and the minerals are added to a final concentration in the finished beer as follows: group A minerals: calcium from 17mg/'L to 36 mg/L, and magnesium from 3.9 to 20 7.8 mg/L group B minerals: phosphorus at least about 9mg/L, potassium from 36 mg/L to 72 mg/L, silicon at 2.2 mg/L to 4.5 mg/L, sodium at 2.4 mg/L to 4.8 mg/L and chlorine at 2.5 mg/L to 5.5 mg/L, group C minerals: boron from 5.5 to 11.5 ug/L, chromium from 0.03 to 0.06 25 fig/L, cobalt from 0.03 to 0.06 ug/L. copper from 1.2 to 2.6 ug/L, iodine from 0.3 to 0.8 ug/L, lithium from 0.12 to 0.24 iig/L, manganese from 0.12 to 0.24 ug/L, molybdenum from 0.15 to 0.3 ug/L, nickel from 0.15 to 0.3 ug/L, selenium from 10 to 21 ug/L, tin from 0.12 to 0.24 ug/L, vanadium from 0.009 to 0.02 jig/L and zinc from 7.5 to 16 ug/L. group D minerals: iron 1.5 to 3 ug/L. 30 546370 RECIEVED IPONZ 23 JULY 2010 27

10. The method of enhancing the taste of a beer with a mineral additive according to claim 1 wherein the mineral additive has elements present in certain proportions by element weight as follows: group A; calcium from 25 to 82 and magnesium from 6 to 18, 5 group B; potassium from 50 to 180, silicon from 0.45 to 1.5, sodium from 3 to 30. chlorine from 3 to 28, group C; boron from 0 to 0.060, chromium from 0 to 0.0005, cobalt from 0 to 0.0005, copper from 0 and 0.012, iodine from 0 to 0.006, lithium from 0 to 0.0015, manganese from 0 to 0.0015, molybdenum from 0 to 0.0015, nickel from 0 to 0.0005, 10 selenium from 0 to 0.100, tin from 0 to 0.0015, vanadium from 0 to 0.1 and zinc from 0 and 0.100, group D: Iron from 0 to 0.020,

11. The method of enhancing the taste of a beer with a mineral additive according to 15 claim 10 wherein a range of proportions of the group A elements in the mineral additive preparation are as follows, calcium from 44 to 74 and magnesium from 10 to 16.

12. The method of enhancing the taste of a beer with a mineral additive according to claim 11 wherein the proportion of calcium is about 59 and the most preferable 20 proportion of magnesium is about 13.

13. The method of enhancing the taste of a beer with a mineral additive according to claim 10 wherien a range of proportions of the group B elements in the mineral additive preparation are as follows; potassium from 80 to 150, silicon from 0.55 to 1.0, sodium 25 from 5 to 15, chlorine from 5 to 14.

14. The method of enhancing the taste of a beer with a mineral additive according to claim 13 wherein the proportion of each group B element is as follows; potassium is about 120, silicon is about 0.75, sodium is about 8, and chlorine is about 9 mg/L. 30 546370 RECIEVED IPONZ 23 JULY 2010 28

15. The method of enhancing the taste of a beer with a mineral additive according to claim 10 wherein a range of proportions of the group C elements in the mineral additive preparation are as follows; boron from 0.010 to 0.040, chromium from 0.00005 to 0.0002. cobalt from 0.00005 to 0.0002. copper from 2 to 9, iodine from 0.0004 to 0.0025, 5 lithium from 0.0001 to 0.0010, manganese from 0.0001 to 0.0010. molybdenum from 0.0001 to 0.0010, nickel from 0.00005 to 0,0002, selenium from 0,010 to 0.070, tin from 0.0001 to 0.0010, vanadium from 0.00001 to 0.00007 and zinc from 0.010 to 0.070.

16. The method of enhancing the taste of a beer with a mineral additive according to 10 claim 15 wherien a most preferred proportion of each group C element is as follows; boron is about 0.019, chromium is about 0.0001, cobalt is about 0.0001, copper is about 0.0043. iodine is about 0.0013, lithium is about 0.0004, manganese is about 0.0004, molybdenum is about 0.0005, nickel is about 0.0001, selenium is about 0.034, tin is about 0.0004, vanadium is about 0.00003 and zinc is about 0.026. 15

17. The method of enhancing the taste of a beer with a mineral additive according to claim 10 wherein a range of proportions of the group D element present in the mineral additive preparation is as follows: iron is from 0.002 to 0.012 20

18. The method of enhancing the taste of a beer with a mineral additive according to claim 17 wherein the proportion of iron is about 0.005.

19. The method of enhancing the taste of a beer with a mineral additive according to claim 1 wherein the group A minerals are made up separately and the phosphoric acid is 25 added to the group A minerals to adjust the pH of the group A minerals.

20. The method of enhancing the taste of a beer with a mineral additive according to any one of the preceding claims wherein the pH of the finished beer is no higher than 4.7. 30 21. The method of enhancing the taste of a beer with a mineral additive according to claim 20 wherein the pH of the finished beer is in the range of about 3.8 to about 4.5. 546370

RECIEVED IPONZ 23 JULY 2010 29

22. The method of enhancing the taste of a beer with a mineral additive according to any of the preceding claims wherein the pH of a preparation of either the group A minerals or the mineral additive preparation is brought below about 4.5, to bring the 5 suspension of Ca and Mg into solution.

23. The method of enhancing the taste of a beer with a mineral additive according to any of the preceding claims wherein the pH is adjusted to about 4.0. 10

24. The method of enhancing the taste of a beer with a mineral additive according to claim 2 wherein the dilution is less than about 50%.

25. The method of enhancing the taste of a beer with a mineral additive according to claim 2 wherein dilution of the base beer is greater than about 20%- and the mineral 15 additive preparation is added to the base beer before gassing with carbon dioxide.

26. The method of enhancing the taste of a beer with a mineral additive according to claim 1 wherein dilution of the base beer is less than about 5% the mineral additive is added after the base beer has been diluted with water and gassed with carbon dioxide. 20

27. The method of enhancing the taste of a beer with a mineral additive according to claim 26 wherein one or more of the minerals is added in dry form.

28. The method of enhancing the taste of a beer with a mineral additive according to 25 claim 1 wherein calcium is provided or partially provided in the form of calcium hydroxide Ca(OH), and magnesium is provided or partially provided in the form of Mg(OH)2 (magnesium hydroxide).

29. A method of enhancing the taste of a beer with a mineral additive according to 30 claim 1, wherein: RECIEVED IPONZ 23 JULY 2010 546370 30 phosphorous is provided or partially provided in the form of KH2P04 (monobasic potassium phosphate); potassium is provided or partially provided in the form of KH;PO. (monobasic potassium phosphate) orKHCO, (potassium bicarbonate); 5 silicon is provided in the form of Na2Si03.5H,0 (sodium metasilicate); sodium is provided wholly or partially in a form selected from the group consisting of NaHC03 (sodium bicarbonate), Na2B407.10H20 (sodium tetraborate), NaCl (sodium chloride), Na,Mo04.2H20 (sodium molybdate). Na2Se04.10H20 (sodium selenate), Na,SeO, (sodium selenite). Na~Si0v5H20 (sodium silicate), Na2S04 and 10 Na2S04.1 OHoO (sod i um s u iph ate): and chlorine is provided wholly or partially in a form selected from the group consisting of NaCl (sodium chloride), KCl (potassium chloride), CaCl2 (calcium chloride) and MgCl, (magnesium chloride). 15 30. A method of enhancing the taste of a beer with a mineral additive according to claim 1, wherein, if present in the manufactured mineral water, boron is provided wholly or partially in a form selected from one of the group consisting of Na,B407.10H20 (sodium tetraborate) and K2B407.5H20 (potassium tetraborate); 20 chromium is provided in the form K[Cr(S06H4)2(H20)2].6H20 (chromium potassium sulphate); cobalt is provided wholly or partially in a form selected from one or more of the group consisting of CoK2(S04)2.6H20 (cobaltous potassium sulphate) and CoS04.7H20 (cobalt sulphate); 25 copper is provided wholly or partially in a form selected from one or more of the group consisting of CuS0.,.5H20 (cupric sulphate) and CuSe04.5H,0 (cupric selenate); iodine is provided as (KI) potassium iodide; lithium is provided wholly or partially in a form selected from one or more of the group consisting of Li2S04.H20 (lithium sulphate), LiCl (lithium chloride) or

30 Li2Se04,H20 (lithium selenate); RECIEVED IPONZ 23 JULY 2010 546370

31 manganese is provided wholly or partially in a form selected from one or more of the group consisting of MnS04.H20 (manganous sulphate) MnCl2.4H20 (manganous chloride); molybdenum is provided in the form of Na2Mo04.2H20 (sodium molybdate); 5 nickel is provided in the form of NiS04.6H,0 (nickel sulphate); selenium is provided wholly or partially in a form selected from one or more of the group consisting of Na2Se04.10H20 (sodium selenate), K2Se04 (potassium selenate), MgSe04 (magnesium selenate) and Na-,SeO, (sodium selenite); tin is provided in the form of Tin SnCl2.2H,0 (stannous chloride); 10 vanadium is provided in the form of NII.VO, (ammonium vanadate); and zinc is provided wholly or partially in a form selected from one or more of the group consisting of ZnS04.H20 and ZnS04.7H20 (zinc sulphate). 5431. A method of enhancing the taste of a beer with a mineral additive according to 15 claim 1, wherein, if present in the manufactured mineral water, iron is provided in the form of FeS04.7H20 (ferrous sulphate).

32. Beer made in accordance with any one of claims 1 to 31.

33. A method of making a concentrate for use in enhancing the flavour of beer, the concentrate comprising group A minerals in proportion by weight as follows; calcium 25 to 82 and magnesium from 6 to 18, the method including the steps of i) adding the calcium and magnesium to water, and ii) adding phosphoric acid in an amount sufficient to solublise the calcium and magnesium.

34. The method of making a concentrate of claim 33 wherein the concentrate further comprises group B minerals in proportion by weight as follows; potassium from 50 to 180, silicon 0.45 to 1.5, sodium from 3 to 30 and chlorine from 3 to 28. the method 30 comprising the further step of iii) adding the potassium silicon, sodium and chloride. 20 25 546370 RECIEVED IPONZ 23 JULY 2010 32

35. The method of making a concentrate of ciaim-34 wherein the group A elements are present in proportion by weight as follows; calcium from 44 to 74 and magnesium from 10 to 16. 5

36. The method of making a concentrate of claim 34 wherein the group A elements are present in proportion by weight as follows; calcium about 59 and magnesium about 13. 10

37. The method of making a concentrate of claim 34 wherein the group B elements are present in proportion by weight as follows; potassium from 80 to 150, silicon from 0.55 to 1.0, sodium from 5 to 15 and chlorine from 5 to 14.

38. The method of making a concentrate of claim 34 wherein the group B elements 15 are present in proportion by weight as follows; potassium about 120, silicon about 0.75, sodium about 8 and chlorine about 9.

39. The method of making a concentrate of claim 34 wherein the concentrate further comprises group C elements in the following proportion by weight; boron from 0.01 to 20 0.04, chromium from 0.00005 to 0.0002, cobalt from 0.00005 to 0.0002, copper from 0.002 to 0.009, iodine from 0.0004 to 0.0025, lithium from 0.0001 to 0.001, manganese from 0.0001 to 0.001, molybdenum from 0.0001 to 0.001, nickel from 0.00005 to 0.0002, selenium from0.01 to 0.07, tin from 0.0001 to 0.001, vanadium from 0.00001 to 0.00007, zinc from 0.01 to 0.07, the method including the yet further step of 25 iv) adding the boron, chromium, cobalt, copper, iodine, lithium manganese, molybdenum, nickel, selenium, tin. vanadium and zinc.

40. The method of making a concentrate of claim 39 wherein the group C element are present by weight as follows: boron about 0.019, chromium about 0.0001. cobalt about 30 0.0001, copper about 0.0043, iodine about 0.0013, lithium about 0.0004, manganese 546370 RECIEVED IPONZ 23 JULY 2010 33 about 0.0004, molybdenum about 0.0005,nickel about 0.0001. selenium from 0.034, tin from 0.0004, vanadium about 0.00003 and zinc about 0.026.

41. The method of making a concentrate of claim 39 wherein the concentrate further 5 comprises the group D element, iron in the following proportion by weight; iron, is from 0.002 to 0.012 and the method comprises the still further step of v) adding the iron.

42. The method of making a concentrate of claim 41 wherein the iron is present in 10 proportion by weight of about 0.005.

43. The method of claim 34 wherein calcium is added to a concentration of at least about 3g/L. 15

44. The method of claim 34 wherein calcium is added to a concentration of at about 5 g/L.

45. The method of claim 34 wherein calcium is added to a concentration of at about 45 g/L. 20

46. The method of claim 34 wherein in step i) calcium is added as a compound selected from the group consisting of calcium hydroxide, calcium chloride, calcium iodine, calcium sulphate, monobasic calcium phosphate and calcium carbonate. 25

47. A concentrate made by the method of any one of claims 33 to 46.

48. The concentrate of claim 47 wherein the pH is adjusted to about 4.

49. A kit for enhancing the flavour of beer comprising group A and group B elements 30 in dry form and sufficient phosphoric acid to adjust the pH to between 3.5 to 5.0 when added to the beer, the group A and B elements being provided in the following 546370

RECIEVED IPONZ 23 JULY 2010 34 proportions by weight: group A. eaicium 25 to 82 and magnesium from 6 to 18. group B potassium from 50 to 180, silicon 0.45 to 1.5, sodium from 3 to 30 and chlorine from 3 to 28. 5 50. The kit for enhancing the flavour of beer of claim 49 wherein the group A and B elements are provided in the following proportions by weight: group A calcium from 44 to 74 and magnesium from 10 to 16, group B potassium from 80 to 150, silicon from 0.55 to 1.0, sodium from 5 to 15 and chlorine from 5 to 14. 10

51. The kit for enhancing the flavour of beer of claim 49 wherein the group A and B elements are provided in the following proportions by weight: group A calcium about 59 and magnesium about 13, group B potassium about 120, silicon about 0.75, sodium about 8 and chlorine about 9. 15

52. The kit for enhancing the flavour of beer of claim 49 further comprising group C elements in dry form in the following proportions; boron from 0.01 to 0.04, chromium from 0.00005 to 0.0002, cobalt from 0.00005 to 0.0002, copper from 0.002 to 0.009, iodine from 0.0004 to 0.0025. lithium from 0.0001 to 0.001. manganese from 0.0001 to 0.001, molybdenum from 0.0001 to 0.001, nickel from 0.00005 to 0.0002, selenium from 20 0.01 to 0.07, tin from 0.0001 to 0.001, vanadium from 0.00001 to 0.00007, zinc from 0.01 to 0.07.

53. The kit for enhancing the flavour of beer of claim 52 wherein the group C elements are provided in the following proportions by weight: boron about 0.019, 25 chromium about 0.0001, cobalt about 0.0001, copper about 0.0043, iodine about 0.0013, lithium about 0.0004. manganese about 0.0004, molybdenum about 0.0005, nickel about 0.0001, selenium from 0.034, tin from 0.0004, vanadium about 0.00003 and zinc about 0.026. 30

54. The kit for enhancing the flavour of beer of claim 53 wherein iron is provided in proportion by weight of about 0.005.