WO2007130736A1 - Improvements to the bittering of beer - Google Patents

Improvements to the bittering of beer Download PDF

Info

Publication number
WO2007130736A1
WO2007130736A1 PCT/US2007/063410 US2007063410W WO2007130736A1 WO 2007130736 A1 WO2007130736 A1 WO 2007130736A1 US 2007063410 W US2007063410 W US 2007063410W WO 2007130736 A1 WO2007130736 A1 WO 2007130736A1
Authority
WO
WIPO (PCT)
Prior art keywords
acids
viscosity reducer
added
iso
viscosity
Prior art date
Application number
PCT/US2007/063410
Other languages
French (fr)
Inventor
Richard J. H. Wilson
Robert J. Smith
Original Assignee
S.S. Steiner, Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority to US11/381,730 priority Critical
Priority to US11/381,730 priority patent/US20060193960A1/en
Application filed by S.S. Steiner, Inc. filed Critical S.S. Steiner, Inc.
Publication of WO2007130736A1 publication Critical patent/WO2007130736A1/en

Links

Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C3/00Treatment of hops
    • C12C3/12Isomerised products from hops

Abstract

Iso-α-acids and reduced iso-α-acids in their free acids states are converted into mobile resins by the addition of concentrated solutions of alkali metal hydroxides. A food compatible viscosity reducer is added to reduce viscosity and also discourage phase separation during storage. The products may be used in brewing for the bittering of beer and are most effectively used in an apparatus that automatically blends the product with water and injects the resultant, aqueous solution into beer.

Description

Improvements to the Bittering of Beer
This invention relates to improvements in products prepared from hop extracts and used in the bittering, foam improvement and light stabilising of beer, and also in the methods by which these products are used, particularly for the post-fermentation bittering of beer.
Amongst the many types of compounds present in hops that are useful to brewers is a class of resinous compounds known as α-acids. These compounds are primarily responsible for the bitterness of beer, being converted during wort boiling to their isomerized forms, known as iso-α-acids (Formula 1). The iso-α-acids are bitter and contribute also to the foam quality of the beer. Unfortunately, the conversion of α-acids to iso-α-acids in the wort kettle is rather inefficient and there are also subsequent losses of the iso-α-acids during the fermentation of the wort. Consequently, many brewers use preparations of iso-α-acids in forms that can readily be added to already fermented wort, thereby greatly increasing the utilisation of the original α-acids. These preparations can be efficiently manufactured from hop extracts, particularly from extracts prepared using liquid or supercritical carbon dioxide (CO2), and provide an easy and cheap way for the brewer to control the bitterness of beer. Although other preparations have been described, the normal form in which these iso-α-acids are made commercially available is as an aqueous solution of the potassium salts, most commonly as a slightly alkaline solution containing 30% of actual iso-α-acids by weight (i.e. 300 g per kg) or weight/volume (i.e. 300 g per litre) of the iso-α-acids.
Subsequent to the introduction of iso-α-acids solutions for post-fermentation bittering, a range of products was developed in which the iso-α-acids were converted to different forms of chemically reduced derivatives. These derivatives are also bitter, but the degree of bitterness varies from that of the iso-α-acids. Differences are also apparent in their ability to promote and modify the characteristics of beer foam. The commercially available, reduced forms of iso-α-acids also have the further property of resisting the light-induced breakdown of the iso-α-acid molecule that is a key factor in the development of "lightstruck" or "skunky" flavors in beers exposed to sunlight or some forms of artificial light. Hence, these chemically reduced compounds are also often used as the sole bittering agents in the preparation of beers that are sold in clear glass bottles.
Figure imgf000003_0001
(2)
Figure imgf000003_0002
(4)
Three types of reduced iso-α-acids are commercially available. These are the p-iso-α-acids (alternatively written as rΛo-iso-α-acids, Formula 2), the tetrahydroiso- α-acids (Formula 3) and the hexahydroiso-α-acids (Formula 4). (See European
Brewery Convention Manual of Good Practice: Hops and Hop Products (1997), publ. by Getranke-Fachverlag Hans Carl, Nϋrnberg). Many different methods for the preparation of these compounds have been described, but a common feature of the manufacture of p-iso-α-acids is that they are prepared via reduction of iso-α-acids with an alkali metal borohydride, normally sodium borohydride. Tetrahydroiso-α- acids, on the other hand, are invariably made via catalytic reduction using a precious metal catalyst, commonly palladium on carbon, and hydrogen gas. Several different processes for the production of tetrahydroiso-α-acids have been described, and the starting material may be α-acids, iso-α-acids or even β-acids (substances that form an analogous sequence of compounds to the α-acids, but contribute little to the beer in normal brewing). Hexahydroiso-α-acids are prepared either by catalytic hydrogenation of p-iso-α-acids, or else by chemical reduction of tetrahydroiso-α- acids using an alkali metal borohydridc. Tetrahydroiso-α-acids are substantially more bitter than are iso-α-acids; hexahydroiso-α-acids are also more bitter, but rather less so, while p-iso-α-acids are actually less bitter. In terms of foam enhancement, when compared on an equivalent bittering basis hexahydroiso-α-acids are generally considered the most effective, followed by the tetrahydroiso-α-acids. The iso-α-acids and p-iso-α-acids have similar, but substantially less foam enhancing effects when compared in this way. Worldwide, the particular combination of bittering and foam stabilising properties shown by the tetrahydroiso-α-acids has made this form of reduced iso-α-acid especially popular, either as a partial replacement for normal iso- α-acids in the production of beers having improved foam characteristics or for the brewing of light-stable beers.
Because they are sufficiently soluble in wort, p-iso-α-acids are often used via direct addition to the kettle as well as by addition to beer. Commonly, like iso-α- acids, they are available commercially as an aqueous, slightly alkaline solution at about 30% strength. Such solution is normally used, as are corresponding solutions of iso-α-acids, by dilution into demineralized water and subsequent injection into beer, though it is possible to make direct injections of the product itself if steps are taken to ensure sufficiently vigorous and rapid mixing. A concentrated form of this product is also available, in which the p-iso-α-acids are also in the potassium salt form, but at about 60% concentration. Such a composition is described in our co-pending U.S. provisional patent application No. 60/215,408, filed June 30, 2000. Tetrahydro- and, particularly, hexahydroiso-α-acids are inherently less soluble than are iso-α-acids and p-iso-α-acids. For this reason, tetrahydroiso-α-acids are commonly sold as a 10%, slightly alkaline aqueous solution of their potassium salts. Similarly, preparations of hexahydroiso-α-acids are also sold as relatively dilute solutions. In the case of the tetrahydroiso-α-acids, Ting, in U.S. Patent 5,874,633, described an improved manufacturing process whereby an aqueous, alkaline solution having a concentration of up to 45% could be obtained. However, Ting also reported (in column 4, lines 1-7) that, though the effect was reversible, this single phase solution would soon separate into two phases of distinctly different composition at temperatures below 280C. Thus it may be expected that in most instances Ting"s solution would not be physically stable when stored at ambient temperatures, and certainly not at the lower temperatures of a brewery cellar or coldstore. Clearly, it is inconvenient and more costly to use dilute or non-homogeneous solutions, and for this reason John Paul Maye in U.S. Patents 5,583,262 & 5,624,701 describes the preparation of dry salts of isomerized and reduced isomerized α-acids, which he claims to enable a reduction of costs because of the greatly reduced weight of material requiring to be shipped to the customer. However, it is obvious that the provision of dry, crystalline or powdery substances containing less than 2% moisture (as is indicated by Maye) requires extra work to be done in the brewery, since the materials must first be weighed out and then dissolved into water before they can be used. Furthermore, Maye"s process for the production of these salts requires one to start with an aqueous solution of the iso-α- acids or reduced iso-α-acids, the water being subsequently removed by any one of a number of different methods. It is one of the further advantages of our invention to provide a means whereby such isomerized substances can be converted into highly concentrated yet fluid and readily useable forms from their free acid state without the need first to prepare such relatively dilute solutions, such forms being conveniently used to bitter wort or beer in ways that are described in our U.S. patent 6,748,849 and divisional Application Serial No. 10/247,122. Many brewers prefer to add bittering compounds to their worts rather than to the subsequent beer, because in this way they obtain some useful protection from Gram positive spoilage organisms whose activity is inhibited in the presence of isomerized α-acids of all types. However, direct addition of either tetrahydro- or hexahydro-iso-α-acids to the brewery kettle is not recommended, though may be occasionally practised, since the poor solubility of these compounds results in excessive losses due to precipitation into the trub. Nevertheless, it is an additional benefit of our invention that the concentrated products whose manufacture we describe are also particularly suitable for addition to the kettle, should the brewer so desire. It is common practice when making a light-stable beer to use both p-iso-α- acids and tetrahydroiso-α-acids or hexahydroiso-α-acids as the bittering agents, the normal reason being to avoid producing a beer of the correct bitterness but that has an excessively stable foam. In U.S. Patent 5,200,227, Guzinski & Stegink describe the production of stable, single phase, aqueous solutions of mixtures of two or more different types of isomcrized α-acids. By means of preparing such mixtures, Guzinski & Stegink demonstrated that the amounts of tetrahydro- or hexahydroiso-α-acids that could be held in solution could be increased above the individual solubility limits of these types of compounds when prepared as aqueous alkaline solutions by themselves. This phenomenon was ascribed to an unexpected cosolvent effect. However, these authors also showed that, above certain limits, such mixtures were not physically stable and would form two phases, stating (in column 6, lines 30-34) that " there is an upper limit of concentration, at which the cosolvent effect is inoperative. This limit, for practical purposes, is about 45% by volume, and preferably the preparations arc between 25% and 40% by volume in total concentration of iso-α- acids". Surprisingly, we have discovered that we are in fact able to readily prepare mixtures of different types of isomerized α-acids at much higher concentrations that are nonetheless homogeneous, have fluidity and therefore ideally suited to the working of our invention. In our aforesaid U.S. Patent 6,748,849 and Application Serial No. 10/247,122 we describe a process for the preparation of a homogenous, fluid and resinous single phase ready-to-use concentrate of iso-α-acids by taking iso-α-acids in their naturally acidic and resinous form, heating until mobile and blending into them in a concentrated, aqueous, preferably near saturated, alkali metal hydroxide solution. By this means, we find that we can prepare the alkali metal salt of the isomerized α-acids in a highly concentrated, essentially homogeneous, and yet fluid form. A small amount of water also may be added in order to standardise the product and/or to reduce its viscosity at ambient temperature such that it remains fluid, but insufficient to cause practically significant separation of aqueous and resinous phases. The concentrate may then be directly injected into wort or beer, using apparatus as described in our aforesaid patent and pending application. The present invention provides improvements to the concentrates formed in accordance with our aforesaid patent and pending application. More particularly, in accordance with the present invention, we add a small amount of a viscosity reducer during preparation of the iso-α-concentrates, so as to discourage any degree of separation of an aqueous phase from the concentrate on storage, such substance being food compatible and therefore safe to add to a wort or beer. By viscosity reducer we mean any organic compound or mixture of compounds that exhibits the above- mentioned chemical and physical properties as a component of an improved iso- concentrate. Preferably the presence of the viscosity reducer also improves the dispersion of the iso-concentrate into water when used in the dosing apparatus of US Patent No. 6,748,849.
Various compounds are available commercially and advantageously may be used as additives, either singly or as mixtures, in accordance with the present invention. Particularly preferred compounds include low molecular weight alcohols such as ethanol, 2-propanol, isoamyl alcohol, dihydric alcohols such as propylene glycol (1,2-propanediol), polyhydric alcohols such as glycerol (1,2,3-propanetriol), low molecular weight ketones such as acetone, and esters such as ethyl acetate. While low molecular weight alcohols such as methanol and ethylene glycol would reduce viscosity, they cannot be used since they are poisonous and cannot be safely added to the wort or beer.
A further benefit of the incorporation of viscosity reducer into iso-concentrate is an improvement in dispersion and dissolution when the concentrate is added directly to wort or beer, this improvement leading to a beneficial increase in the utilization of the iso-α-acids into the beer. Especially, this improvement is more likely when the viscosity improver is either totally miscible with the wort or beer or highly soluble therein.
The invention will be further described with reference to the accompanying drawings, wherein like numerals depict like parts, and wherein:
Fig. 1 shows the effect of addition of 5 wt% of propylene glycol to a tetra concentrate made in accordance with the present invention;
Fig. 2 shows the relationship of the pH (as measured in a 2% aqueous iso-α- acids solution) and the viscosity of tetra concentrate prepared using potassium hydroxide (KOH); and Fig. 3 shows the reduction in the viscosity of tetra concentrate that is effected by the addition of various viscosity reducing agents.
Iso-α-concentrates are prepared from iso-α-acids or reduced iso-α-acids in their free acid, resinous state, following the teachings of our aforesaid U.S. Patent No. 6,748,849. This is achieved by first heating the acids to about 40 - 800C until conveniently fluid, vigorously stirring this mobile resin and slowly adding a calculated, near equimolar amount of suitably concentrated, preferably near- saturated, aqueous solution of an alkali metal hydroxide until a homogeneous, still fluid product is formed. Optionally, or sometimes of necessity, a small amount of water may be added before, during or after the addition of the alkali, but insufficient to cause the formation of separate phases in the final product. The mixture is then cooled to ambient. This addition of water is intended to bring the concentration of the product to a convenient, standardized value and/or may be added for the purpose of reducing its viscosity such that it is still sufficiently mobile to allow for easy use in dosing apparatus such as described in our aforesaid patent and application. This concentration of iso-α-acids or reduced iso-α-acids clearly will be dependent upon the concentration and type of the alkali metal hydroxide solution used, and the amount (if any) of added water, but in any case should not be less than about 50% by weight. Potassium hydroxide solution at about 45% (w/w) is particularly favored as the neutralizing hydroxide, though other alkali metal hydroxides can be employed. Ideally, sufficient neutralizing hydroxide should be added to completely (100%) neutralize the acids, but not much above that, though a satisfactory product is possible in some cases at between 70 and 100%. On the other hand, excessive addition of hydroxide solution is to be avoided as it may lead to chemical instability. In most cases, the addition of alkali metal hydroxide solution should be such as to lead to a solution pH of between 5 and 12, most commonly between 7 and 1 1 , when the product is dissolved into demineralized water at about 2% volume strength of the iso- α-acids or reduced iso-α-acids. The point at which addition of water is not possible without inducing a significant phase separation will depend on several factors and will vary according to the particular resin and the amount, type and strength of the added alkali. Hence, other than by experiment, it is not possible to determine exact limits for the maximum amount of water that can be tolerated in any particular type of product. In principle, the minimum possible amount of water will, of course, be determined by the strength of the alkali metal hydroxide solution and the degree of neutralization, but typically will not be less than about 3% by weight. However, at such low moisture content it is likely that the resin would be v irtually solid and unsuitable for use. Consequently, it would then be necessary to add water, most probably to bring the moisture content to from 3 to 10% by weight.
In accordance with the present invention, an additive compound for reducing viscosity and preventing separation of an aqueous phase on storage is also added at one or more stages in the preparation of the concentrate. The amount of additive can be small, typically 1 - 10 % by weight, preferably 3 - 8 %, more preferably about 5 % by weight. The addition may be at any stage during the preparation of the concentrate. However, more volatile compounds such as the lower alcohols and ethyl acetate preferably are added after the concentrate is cooled.
Mixtures of two or more types of iso-α-acids may either be made by mixing the appropriate amounts of the free acid resins and then neutralizing and optionally diluting as described above, or by blending already formed preparations of the individual types of iso-α-acids. In these cases, the total amount of iso-α-acids of all types should be no less than about 50% by weight and the blend must also be such that it is homogeneous and does not undergo phase separation under normal storage conditions. The effective working of our entire invention is naturally dependent upon the provision of suitable iso-α-acids concentrate preparations and this aspect of our invention is more readily made apparent through the following examples. The overall procedure was as follows: A tetrahydroiso-α-acids concentrate was prepared following the teachings of our aforesaid parent patent application.
For all the samples listed below, a tetra free acid comprising 90.6% tetra by HPLC, was warmed to about 30-31 0C, stirred at 450 rpm and then 45% or 50% (w/w) KOH was added all at once and stirring was continued for about 12 minutes. The mixture was then cooled to ambient. The less volatile compounds (propylene glycol (PG) and glycerol) were added to the tetra (free acid form) before addition of the KOH. The more volatile compounds (acetone, alcohols and ethyl acetate) were stirred with the tetra concentrate after cooling to 25-30 0C. Viscosity Determinations using Falling Ball Viscometer: A Gilmont Falling Ball Viscometer was calibrated with glycerol and the supplied stainless steel ball. The viscosity constant, K, was determined using the equation:
K = μ/[(pB - p) x t] where: μ = viscosity in centipoises (cP) PB - density of ball in g/mL (8.02 for stainless steel) p = density of liquid in g/mL t = time of descent (minutes)
Samples were added to the glass viscometer in a water bath equilibrated at a constant temperature, measured to within 0.1 0C. The stainless steel ball was dropped into the viscometer and the time to fall between the fiducial lines was recorded.
At 3O0C the viscosity of glycerol is 629 cP and it took 2.30 minutes for the stainless steel ball to fall between the fiducial lines. Using a density of glycerol of 1.261 g/mL, K = 40.4. Using this value the viscosity of the iso-concentrates was determined using the following equation: μ = K x (PB - p) x t = 40.4 x (8.02 - p) x t
Results In the absence of any additive, the tetra concentrate samples made using 45%
KOH had a viscosity that was 44% less than the samples made using 50% KOH; see Figure 1 and Table 1. With increasing pH there was a slight decrease in viscosity of tetra concentrate as shown in Figure 2. Addition of 5 wt% of propylene glycol (PG) to tetra concentrate caused about 40% reduction in viscosity in the concentrate made using 50% KOH; see Figure 1 and Table 1. Glycerol was not nearly as effective in reducing the viscosity of tetra concentrate (by 17%), presumably due to the greater viscosity of glycerol than PG.
Acetone caused the greatest decrease in viscosity of tetra concentrate among the compounds tested, reducing viscosity by 68% at 5 wt% in tetra concentrate made using 45% KOH; see results in Figure 3 and Table 1. Other compounds decreased viscosity of tetra concentrate at 5 wt% as shown in Figure 3. The decrease in viscosity of tetra concentrate by these various compounds followed the decrease in the viscosity of the pure compounds themselves as listed in Table 2. Surprisingly though, some low molecular weight, relatively low viscosity compounds (also shown in Table 2) that are otherwise compatible with the iso-concentrates actually cause an increase in viscosity. For example, the carboxylic acid butyric acid caused a substantial increase in the viscosity of tetra concentrate ( l able 1). Acetic acid (not shown) was even worse, causing an approximate 80-fold increase in viscosity at 4.5% addition level.
5 wt% of PG caused a 26% reduction in viscosity of rho concentrate, a 29% reduction for isoconcentrate and a 34% reduction for a rho/tetra concentrate (rho/tetra of 2.0). The rho/tetra sample with 5 wt% PG was transparent, while in the absence of PG it was opaque.
Table 1. Viscosities of various isoconcentrates at 50 0C as determined using a Gilmont falling ball viscometer.
Figure imgf000011_0001
Figure imgf000012_0001
*pH was determined at 10% for tetra, 35% loi iho, 30% for iso and 20% rho for rho/tetra samples
Λ 95% ethanol (Everclear) was used
** Aqueous phase separation made representative sampling difficult; a tantalum ball was used to determine viscosity
Table 2. Viscosity of various compounds
Figure imgf000012_0002
Estimated using temperature dependence of viscosity of n-butanol.
I l Certain variations can be made without departing from the spirit and scope of our invention. It is therefore to be understood that our invention is not to be limited by the description or scope of the examples given, but rather by the claims that follow and in which the term isomerized α-acids is taken to mean iso-α-acids, reduced iso-α- acids or a mixture of such substances.

Claims

What we claim is:
1. A process for the preparation of substantially homogeneous, fluid and resinous concentrates of isomerized α-acids having a total concentration of such acids of not less than about 50% by weight and in which the acids are substantially in the form of their alkali metal salts, comprising the steps of:
(a) providing a concentrated preparation of isomerized α-acids in their free acid states;
(b) optionally heating said isomerized α-acids preparation to reduce its viscosity; (c) with mixing, adding a saturated, or near saturated, aqueous solution of an alkali metal hydroxide in an amount sufficient to neutralize at least 70% of the acidity of the isomerized α-acids; and
(d) adding a food compatible viscosity reducer in or following any of the aforesaid steps.
2. The process in claim 1, wherein the viscosity reducer is added in or following step (a).
3. The process in claim 1, wherein the viscosity reducer is added in or following step (b).
4. The process in claim 1 , wherein the viscosity reducer is added in or following step (c).
5. The process of claim 1, wherein the viscosity reducer comprises a low- molecular weight alcohol.
6. The process of claim 5, wherein the low molecular weight alcohol is selected from ethanol, 2-propanol and isoamyl alcohol.
7. The process of claim 5, wherein the low molecular weight alcohol comprises dihydric or polyhydric alcohol.
8. The process of claim 7, wherein the dihydric or polyhydric alcohol is selected from propylene glycol and glycerol.
9. The process of claim 1 , wherein the viscosity reducer comprises a low molecular weight ketone.
10. The process of claim 9, wherein the low molecular weight ketone comprises acetone.
1 1. The process of claim 1 , wherein the viscosity reducer comprises a low molecular weight ester.
12. The process of claim 1 1, wherein the viscosity reducer comprises ethyl acetate.
13. The process of claim 1, wherein the viscosity reducer is added in an amount of 1 - 10% by weight.
14. The process of claim 13, wherein the viscosity reducer is added in an amount of 3 - 8% by weight.
15. The process of claim 14, wherein the viscosity reducer is added in an amount of about 5% by weight.
16. The process of claim 1 , including the step of adding water before, during or following step (c), wherein the amount of water added is insufficient to induce a phase separation in the final product.
17. The process of claim 16, wherein the amount of water added is sufficient to bring the total amount of water to 3 to 10% by weight.
18. The concentrated preparation of isomerized α-acids prepared by the process of claim 1.
PCT/US2007/063410 2000-06-30 2007-03-06 Improvements to the bittering of beer WO2007130736A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
US11/381,730 2006-05-04
US11/381,730 US20060193960A1 (en) 2000-06-30 2006-05-04 Improvements to the bittering of beer

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP20070758002 EP2013327B1 (en) 2006-05-04 2007-03-06 Improvements to the bittering of beer
NZ572486A NZ572486A (en) 2006-05-04 2007-03-06 Improvements to the bittering of beer
AU2007248389A AU2007248389B2 (en) 2006-05-04 2007-03-06 Improvements to the bittering of beer

Publications (1)

Publication Number Publication Date
WO2007130736A1 true WO2007130736A1 (en) 2007-11-15

Family

ID=38668091

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2007/063410 WO2007130736A1 (en) 2000-06-30 2007-03-06 Improvements to the bittering of beer

Country Status (6)

Country Link
US (1) US20060193960A1 (en)
EP (1) EP2013327B1 (en)
CN (1) CN101432415A (en)
AU (1) AU2007248389B2 (en)
NZ (1) NZ572486A (en)
WO (1) WO2007130736A1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IN2014DN07838A (en) 2012-03-09 2015-04-24 Kraft Foods Group Brands Llc
JP6240621B2 (en) 2012-03-09 2017-11-29 クラフト・フーズ・グループ・ブランズ・エルエルシー Control of oxidized odors in foods
CN105733478B (en) * 2014-12-08 2017-11-28 仲恺农业工程学院 A kind of method of reduction SEBS g MAH solution viscosities

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4110480A (en) * 1974-07-24 1978-08-29 Pollock International Limited Treatment of malt to reduce stale flavor in beer
US5200227A (en) 1992-05-11 1993-04-06 Kalamazoo Holdings, Inc. Stable aqueous solutions of tetrahydro and hexahydro iso-alpha acids
WO1997033971A1 (en) 1996-03-15 1997-09-18 Kalamazoo Holdings, Inc. Solid hop acid salt compositions
WO2002002732A1 (en) 2000-06-30 2002-01-10 S.S. Steiner, Inc. Improvements to the bittering of beer

Family Cites Families (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3044879A (en) * 1959-02-11 1962-07-17 Miller Brewing Anactinic malt product and hop extract therefor
GB1156519A (en) * 1965-09-16 1969-06-25 Canadian Breweries Ltd Method of Adding Hop Concentrate to Brew
GB1423129A (en) * 1971-08-04 1976-01-28 Bush Boake Allen Ltd Isomerised hop extracts
US3798332A (en) * 1972-01-10 1974-03-19 Miller Brewing Preparation of hot extracts and use in beer making operation
AU5318573A (en) * 1972-03-09 1974-09-12 Bush Boake Allen Limited Brewing
FR2248319B2 (en) * 1973-10-19 1978-06-02 Tepral
US3927802A (en) * 1974-03-05 1975-12-23 Jet Spray Cooler Inc Manual fill hot beverage dispenser
GB1576729A (en) * 1976-10-13 1980-10-15 Brewing Patents Ltd Method of making an iso-acid preparation from hops
GB1557123A (en) * 1977-04-29 1979-12-05 Distillers Co Carbon Dioxide Method and apparatus for reparing extracts of hops and other materials
US4324810A (en) * 1980-05-29 1982-04-13 Miller Brewing Company Hop extracts and method of preparation
US4844939A (en) * 1984-02-28 1989-07-04 Kalamazoo Holdings, Inc. Separation of the constitutents of CO2 hop extracts
IE57891B1 (en) * 1984-04-12 1993-05-05 Scottish & Newcastle Plc Method of enhancing the bitterness of beer
US4759941A (en) * 1985-04-30 1988-07-26 Miller Brewing Company Anactinic hopping materials and method of preparation
GB8607258D0 (en) * 1986-03-24 1986-04-30 Brewing Res Found Production of beer
US5041300A (en) * 1987-04-03 1991-08-20 Kalamazoo Holdings, Inc. Hop flavor which is odor forming impurity free
US4918240A (en) * 1988-08-15 1990-04-17 Kalamazoo Holdings, Inc. Purification of beta acids for hydrogenolysis and such purified beta acids
US5013571A (en) * 1990-01-31 1991-05-07 Pfizer Inc. Methods for making tetrahydroisoalpha and hexahydroisoalpha acids
DK0672107T3 (en) * 1992-06-04 1999-06-07 Steiner Inc S S Preparation of isomerized hop extract
GB9306254D0 (en) * 1993-03-25 1993-05-19 Dolphin Water Shops Ltd Instant hot water dispenser
US5583262A (en) * 1994-11-10 1996-12-10 Maye; John P. Solid salts of hop acids
US5874633A (en) * 1996-10-30 1999-02-23 Miller Brewing Company Concentrated single phase aqueous solutions of tetrahydroiso-α-acids and methods of preparing the same
US5917093A (en) * 1997-11-13 1999-06-29 Miller Brewing Company Purification of α-acids and β-acids

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4110480A (en) * 1974-07-24 1978-08-29 Pollock International Limited Treatment of malt to reduce stale flavor in beer
US5200227A (en) 1992-05-11 1993-04-06 Kalamazoo Holdings, Inc. Stable aqueous solutions of tetrahydro and hexahydro iso-alpha acids
WO1997033971A1 (en) 1996-03-15 1997-09-18 Kalamazoo Holdings, Inc. Solid hop acid salt compositions
WO2002002732A1 (en) 2000-06-30 2002-01-10 S.S. Steiner, Inc. Improvements to the bittering of beer
US20030041737A1 (en) * 2000-06-30 2003-03-06 Wilson Richard J.H. Bittering of beer
US6748849B2 (en) 2000-06-30 2004-06-15 S.S. Steiner, Inc. Bittering of beer

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of EP2013327A4 *

Also Published As

Publication number Publication date
US20060193960A1 (en) 2006-08-31
EP2013327B1 (en) 2015-05-20
CN101432415A (en) 2009-05-13
AU2007248389A1 (en) 2007-11-15
EP2013327A4 (en) 2009-09-23
NZ572486A (en) 2011-01-28
AU2007248389B2 (en) 2011-12-01
EP2013327A1 (en) 2009-01-14

Similar Documents

Publication Publication Date Title
US7056549B2 (en) Bittering of beer
Oladokun et al. Dry-hopping: The effects of temperature and hop variety on the bittering profiles and properties of resultant beers
US10975342B2 (en) Process for preparing a fermented beverage
AU2007248389B2 (en) Improvements to the bittering of beer
EP2576754B1 (en) Natural and stable solutions of alpha-acids and their use for the improvement of foam quality of beer
US5702737A (en) Preparation of a readily-dispersible hop extract for imparting hoppy aroma and flavor to beer using a lipase
CA2641795C (en) Antifoam from hop extract
US20170037346A1 (en) Method for extraction and dissolution of hop acids in aqueous media
Golston Hop bittering compounds during brewing

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 07758002

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 2007758002

Country of ref document: EP

WWE Wipo information: entry into national phase

Ref document number: 200780015781.X

Country of ref document: CN

WWE Wipo information: entry into national phase

Ref document number: 2007248389

Country of ref document: AU

Ref document number: 572486

Country of ref document: NZ

NENP Non-entry into the national phase

Ref country code: DE

ENP Entry into the national phase

Ref document number: 2007248389

Country of ref document: AU

Date of ref document: 20070306

Kind code of ref document: A