WO2021228878A1

WO2021228878A1 - Liquid beer concentrate

Info

Publication number: WO2021228878A1
Application number: PCT/EP2021/062516
Authority: WO
Inventors: Eric Richard Brouwer; Augustinus Cornelius Aldegonde Petrus Albert BEKKERS
Original assignee: Heineken Supply Chain B.V.
Priority date: 2020-05-15
Filing date: 2021-05-11
Publication date: 2021-11-18

Abstract

The invention relates to a liquid beer concentrate having an ethanol content of 0-1 % ABV, a water content of 35-80 wt.% and a density of 20 to 60 °P, said liquid beer concentrate containing 0-20 µg of hop acids per gram of dry matter, said hop acids being selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof. The liquid beer concentrate according to the invention can advantageously be used in combination with a hop acid containing alcoholic liquid in the preparation of a high quality reconstituted beer having the typical hop derived bitterness and floral, fruity flavor notes that are highly appreciated by the consumer. Due to the partitioning of the ethanol and the hop acids, both the liquid beer concentrate and the alcoholic liquid are highly stable. The present invention also provides a kit of parts comprising a first container holding the liquid beer concentrate and a second container holding an alcoholic liquid, said alcoholic liquid containing at least 30 wt.% ethanol, not more than 65 wt.% water, and 30-1,000 mg/L of hop acids being selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof; wherein ethanol and water together constitute at least 90 wt.% of the alcoholic liquid.

Description

LIQUID BEER CONCENTRATE

TECHNICAL FIELD OF THE INVENTION

The present invention relates to a low-alcohol liquid beer concentrate that can suitably be used in the preparation of a high quality reconstituted alcoholic beer. The liquid beer concentrate has an ethanol content of 0-1 % ABV, a water content of 35-80 wt.%, a density of 20 to 60 °P, and it contains 0-20 pg of hop acids per gram of dry matter, said hop acids being selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof. The liquid beer concentrate according to the present invention can be combined with an alcoholic liquid containing hop aids and carbonated water to produce a high quality reconstituted alcoholic beer.

Furthermore, the invention relates to a process of preparing the aforementioned liquid beer concentrate.

The invention also relates to a kit of parts comprising a first container holding the liquid beer concentrate according to the invention and a second container holding an alcoholic liquid comprising hops acids.

The invention also relates to a single serve capsule comprising, a first compartment holding the liquid beer concentrate according to the invention and a second compartment holding an alcoholic liquid comprising hop acids.

BACKGROUND OF THE INVENTION

The four basic ingredients used in the brewing of beer are malted barley, hops, yeast and water. During the brewing process, hops are added at the beginning of the boiling stage to give the brew its bitter flavor and more are added at the end of the boil for aroma and flavor. Hops also act as a preservative by inhibiting spoilage bacteria during a beer’s shelf life and they help to stabilize foam.

Hops are the cone-shaped female flower of the vine-like plant humulus lupulus. Hops are harvested, then dried and processed into pellets, plugs, extracts, or left in their cone form. The most important hop compounds are the hop acids, which can be distinguished as alpha-acids (or humulones) and beta-acids (or lupulones). Neither alpha-acids nor beta-acids are responsible for the bitter flavor of hopped beer. During wort boiling, thermal isomerisation of the alpha-acids produces iso-alpha acids which are largely responsible for the hop-derived bitterness of beer.

It is known that the light-stability of beers is improved by hydrogenating iso-alpha-acids to produce bitter tasting dihydro, tetrahydro and hexahydro iso-alpha acids. It is further known that oxidised beta-acids, more particularly hulupones, can be used to impart hop-derived bitterness to beer.

The popularity of domestic appliances for preparing and dispensing carbonated beverages from concentrated syrup, such as Sodastream®, has grown rapidly. These appliances produce carbonated beverages by carbonating water and mixing the carbonated water with a flavoured syrup. Given the high flexibility and convenience provided by these appliances, it would be desirable to have available beer concentrates from which beer can be produced using similar appliances.

Since beer typically contains more than 90% of water, beer can be concentrated considerably by removing most of the water. The benefits of producing beer from a concentrate have been recognized in the art. However, the production of a beer concentrate that can suitably be used to produce a good quality beer represents a challenging task.

First of all, water should be removed selectively so as to avoid loss of flavour substances, color and/or beer components that contribute to the formation and stability of foam heads. Since the removal of water from beer favours the occurrence of chemical reactions between beer components (e.g. reactions between ethanol and carboxylic acids) and precipitation of solutes (e.g. proteins, sugars), both of which can lead to quality loss during storage, ways need to be found to address these stability issues.

WO 2014/159458 describes an apparatus for making a single serving beverage, the apparatus comprising:

• an outlet operable to eject a beverage therefrom;

• a water reservoir operable to supply water via a water supply line;

• a pod holding compartment operable to releasably receive a disposable beverage pod, the beverage pod comprising a first compartment including an alcohol-free beverage concentrate and a second compartment including ethanol, the pod holding compartment being in communication with the water reservoir and the pressurized gas source;

• a mixing unit operable to mix water from the water supply with the beverage concentrate and the concentrated alcohol concentrate to form a beverage; and

• a housing operable to house the water reservoir, pod holding compartment and mixing unit.

WO 2017/167865 concerns a single-serve container comprising a malt based beverage concentrate or fermented beverage concentrate, characterized in that said concentrate is in a liquid state, has a dynamic viscosity of maximally 40.10³ mPa.s; a real extract density of at least 2,6°P; and an alcohol content of at least 1 vol%. This patent application further describes a method for obtaining a beverage comprising the steps of: a. providing a first single-serve container comprising the aforementioned malt based beverage concentrate; b. providing a second single-serve container containing an ethanol solution having an ethanol concentration of 75 vol% or more; c. providing a liquid diluent source; d. mixing a portion of the diluent source with the content of the second single-serve container, to obtain an intermediate liquid mixture having an alcohol content of 30 vol% or less; e. mixing the content of the first single-serve container with said intermediate liquid mixture and potentially an additional amount of the liquid diluent to obtain a beverage.

WO 2018/134285 is directed to a method for preparing a concentrate comprising the steps of

A) subjecting beer or cider (1) to a first concentration step to obtain a retentate (2) and a permeate (3) comprising alcohol (3a) and volatile flavour components (3b),

B) subjecting the permeate (3) to an adsorption step whereby the volatile flavour and alcohol containing permeate is passed over or through an adsorption unit,

C) recovering the flavour components (3b) from the adsorption unit in a further recuperation process

D) combining the retentate (2) with the flavour components (3b)

US 2016/230133 describes a method of preparing a concentrate from an alcoholic beverage, comprising:

• subjecting an alcoholic beverage to a membrane process by which at least some water and alcohol pass through a membrane to be part of a permeate and other components of the alcoholic beverage do not pass through the membrane and are part of a retentate;

• freezing water in the retentate to form ice; and • removing ice from the retentate to reduce water content and form a beverage concentrate having a solids concentration of at least 30% and an alcohol concentration of 20% or less.

WO 2020/055233 describes a process of preparing a non-alcoholic fermented beer wherein wort, non-acoholic fermented wort and/or non-acloholic beer is contacted with a hydrophobic silicate-based molecular sieve to remove ‘worty’ flavour notes.

SUMMARY OF THE INVENTION

The inventors have found that in order to produce a good quality reconstituted alcoholic beer it is advantageous to utilise two different concentrated beer components, i.e. (i) a low alcohol liquid beer concentrate that is virtually free of hop acids and (ii) an alcoholic liquid containing hop acids and. Thus, one aspect of the invention relates to a concentrate of an alcohol-free beer having an ethanol content of 0-1 % ABV, a water content of 35-80 wt.% and a density of 20 to 60 °P, said liquid beer concentrate containing 0-20 pg of hop acids per gram of dry matter, said hop acids being selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof.

By minimising both the ethanol content and the hop acids concentration of the liquid beer concentrate relevant advantages are realised. Flavour changes due to the formation of ethyl esters (e.g. ethyl acetate) and/or haze formation due to the precipitation of proteins and/or saccharides are avoided. In addition, precipitation of poorly water-soluble hop acids from the liquid beer concentrate is prevented.

The liquid beer concentrate according to the invention can advantageously be used in combination with a hop acid containing alcoholic liquid in the preparation of a high quality reconstituted beer having the typical hop derived bitterness and floral, fruity flavor notes that are highly appreciated by the consumer. Due to the partitioning of the ethanol and the hop acids, both the liquid beer concentrate and the alcoholic liquid are highly stable.

The present invention also provides a kit of parts comprising a first container holding 10-1,000 ml_ a liquid beer concentrate according to the invention and a second container holding 4-500 ml_ of an alcoholic liquid, said alcoholic liquid containing at least 30 wt.% ethanol, not more than 65 wt.% water, and 30-1 ,000 mg/L of hop acids being selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof; wherein ethanol and water together constitute at least 90 wt.% of the alcoholic liquid. The components of said kit show excellent stability and their combination allows for the preparation of a customizable volume of alcoholic hopped beer of very good quality.

The present invention also provides a single serve capsule comprising at least two compartments, including a first compartment and a second compartment; wherein the first compartment holds 10-60 ml_ of a liquid beer concentrate according to the invention; and wherein the second compartment holds 4-25 ml_ of an alcoholic liquid, said alcoholic liquid containing at least 30 wt.% ethanol, not more than 65 wt.% water and 30-1 ,000 mg/L of hop acids being selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof; wherein ethanol and water together constitute at least 90 wt.% of the alcoholic liquid.

The invention also provides a process of preparing a liquid beer concentrate according to the invention, said process comprising:

• providing an alcohol-free beer having an ethanol content of 0-0.5% ABV and containing 0-20 pg of hop acids per gram of dry matter, said hop acids being selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof;

• reducing the water content of the alcohol-free beer by means of membrane separation and/or freeze concentration to produce a liquid beer concentrate, wherein the membrane separation is selected from nanofiltration, reverse osmosis and forward osmosis.

The process of preparing a liquid beer concentrate of the present invention enables the retention of virtually all components of the alcohol-free beer, except for water and possibly monovalent ions and very small organic molecules (e.g. ethanol). Thus, the process offers the advantage that components that are important to the taste, mouthfeel and stability of the beer are effectively retained in the liquid beer concentrate.

FIGURES

Fig. 1 provides a schematic representation of a method of preparing a kit of parts containing a liquid beer concentrate and an alcoholic liquid according to the invention.

Fig. 2 provides a cross-sectional view of a single-serve capsule according to the invention. Fig. 3 shows a representation of a beverage preparation device that contains a single serve capsule.

DETAILED DESCRIPTION OF THE INVENTION

Thus, one aspect of the invention concerns a liquid beer concentrate having an ethanol content of 0-1 % ABV, a water content of 35-80 wt.% and a density of 20 to 60 °P, said liquid beer concentrate containing 0-20 pg of hop acids per gram of dry matter, said hop acids being selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof.

The term “iso-alpha acids” as used herein refers to substances selected from the group of isohumulone, isoadhumulone, isocohumulone, pre-isohumulone, post-isohumulone and combinations thereof. The term “iso-alpha acids” encompasses different stereo-isomers (cis- iso-alpha acids and trans-iso-alpha acids). Iso-alpha acids are typically produced in beer from the addition of hops to the boiling wort. They may also be introduced into the beer in the form of pre-isomerised hop extract. Iso-alpha-acids are intensely bitter with an estimated threshold value in water of approximately 6 ppm.

The term “hydrogenated iso-alpha acids” refers to substances selected from dihydro-iso-alpha acids, tetrahydro-iso-alpha acids, hexahydro-iso-alpha acid and combinations thereof.

The term “hulupones” as used herein refers to substances selected from cohulupone, n- hulupone, adhulupone, hydrogenated versions of these substances and combinations thereof. Hulupones are oxidation products of hop beta-acids.

Concentrations of acids as mentioned herein, unless indicated otherwise, also include dissolved salts of these acids as well as dissociated forms of these same acids and salts.

The term “beer” as used herein refers to a yeast fermented malt beverage that has optionally been hopped. Beer is commonly produced by a process that comprises the following basic steps:

• mashing a mixture comprising malted barley, optionally supplementary grains and water to produce a mash;

• separating the mash in wort and spent grains;

• boiling the wort to produce a boiled wort; • fermenting the boiled wort with live yeast to produce a fermented wort;

• subjecting the fermented wort to one or more further process steps (e.g. maturation and filtration) to produce beer; and

• packaging the beer in a sealed container, e.g. a bottle, can or keg.

Hop or hop extract is usually added during wort boiling to produce hopped beer. Depending on the beer style and brewing facility, the employed hopping method and timing may vary.

The term “beer concentrate” as used herein refers to beer from which water has been removed, e.g. by means of nanofiltration, reverse osmosis, forward osmosis and/or freeze concentration.

The term “membrane separation” as used herein refers to a separation method in which molecules are separated by passing a feed stream through a membrane that separates it into two individual streams, known as the permeate and the retentate. Examples of membrane separation include nanofiltration, reverse osmosis and forward osmosis.

The term “free amino nitrogen” as used herein refers to the combined concentration of individual amino acids and small peptides as determined by EBC method 9.10.1 - Free Amino Nitrogen in Beer by Spectrophotometry (IM).

The term “capsule” as used herein refers to a compartmentalized container suitable for separately holding the two liquid components according to the invention.

The term “single-serve” as used herein is a synonym of “monoportion” or “unit dose” and refers to a capsule comprising sufficient amounts of liquid beer concentrate and alcoholic liquid to prepare one serving of reconstituted beer. Typically, one serving of reconstituted beer is in the range of 120 ml to 1000 ml.

The ethanol content of the liquid beer concentrate of the present invention preferably does not exceed 0.5% ABV, more preferably it does not exceed 0.3% ABV, most preferably it does not exceed 0.1% ABV.

As explained herein before, hop acids are poorly soluble in the liquid beer concentrate and consequently the concentration of hop acids in the liquid beer concentrate is kept low to prevent precipitation. Accordingly, in a preferred embodiment, the liquid beer concentrate contains 0-10 pg, more preferably 0-5 pg and most preferably 0-1 pg of hop acids per gram of dry matter, said hop acids being selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof Expressed differently, the liquid beer concentrate preferably contains 0-15 mg/L, more preferably 0-10 g/L, most preferably 0-3 mg/L of hop acids selected from iso-alpha acids, hydrogenated alpha-acids, hulupones and combinations thereof.

The liquid beer concentrate of the present invention is preferably obtained by removing water from a non-alcoholic beer by means of membrane filtration (reverse osmosis, nanofiltration or forward osmosis) and/or freeze concentration, more preferably by means of reverse osmosis or freeze concentration, and most preferably, the liquid beer concentrate is obtained by reverse osmosis.

The pH of the liquid beer concentrate is preferably in the range of 3.0 to 6.0, more preferably in the range of 3.2 to 5.5 and most preferably in the range of 3.5 to 5.0.

The liquid beer concentrate preferably has a water content in the range of 40-75 wt.% and more preferably in the range of 45-70 wt.%.

In a preferred embodiment, the liquid beer concentrate has a density of 24 to 50 °P, and more preferably a density of 28 to 42 °P.

Riboflavin, free fatty acids (e.g. linoleic acid), amino acids and small peptides are substances that are naturally present in malted barley and that typically occur in significant concentrations in alcohol-free beer. Likewise, maltotetraose is found in significant concentrations in alcohol- free beer as this oligosaccharide is formed by enzymatic hydrolysis of starch during mashing and is not digested by yeast. Due to the fact that the liquid beer concentrate in the capsule is obtained from alcohol-free beer using a concentration method that only removes water, or only water and low molecular weight substances and ions, the liquid beer concentrate typically contains appreciable levels of riboflavin, linoleic acid, amino acids, peptides and/or maltotetraose.

The riboflavin content of the liquid beer concentrate is preferably in the range of 250-3,000 pg/L more preferably 300-2,500 pg/L, more preferably 350-2,200 pg/L and most preferably 400-2,000 pg/L.

The liquid beer concentrate preferably contain 150-5,000 pg/L, more preferably 200-4,000 pg/L, even more preferably 250-3,500 pg/L and most preferably 300-3,000 pg/L of linoleic acid. Besides linoleic acid, the liquid beer concentrate typically also contains other fatty acids, such as oleic acid and/or alpha-linolenic acids. Oleic acid is preferably present in the liquid beer concentrate in a concentration of 300-3,000 pg/L, more preferably 400-2,500 pg/L, even more preferably 500-2,000 pg/L and most preferably 600-1,800 pg/L.

Alpha-linolenic acid is preferably present in the liquid beer concentrate in a concentration of 100-1 ,200 pg/L, more preferably 120-1 ,100 pg/L, even more preferably 150-1 ,000 pg/L and most preferably 180-900 pg/L.

The free amino nitrogen (FAN) content of the liquid beer concentrate is preferably in the range of 60-1 ,000 mg/L more preferably 80-800 mg/L, even more preferably 90-700 mg/L and most preferably 100-600 mg/L.

Unlike the malt sugars maltose and maltotriose, maltotetraose is not significant digested by most brewer’s yeasts. Consequently, the concentration of maltotetraose is usually hardly affected by yeast fermentation. Accordingly, the liquid beer concentrate preferably contains 10-100 g/L, more preferably 12-80 g/L, even more preferably 15-60 and most preferably 18- 40 g/L of maltotetraose.

In one embodiment of the present invention the liquid beer concentrate is a concentrate of an alcohol-free beer that has been produced by dealcoholisation of an alcoholic beer. The liquid beer concentrate according to this embodiment typically contains only a limited amount of maltose and/or maltotriose.

Preferably, the liquid beer concentrate of de-alcoholised beer contains maltose in a concentration of 0-20 g/L, more preferably of 0-15 g/L, even more preferably of 0.5-10 g/L and most preferably of 1-8 g/L.

The liquid beer concentrate of de-alcoholised beer preferably contains maltotriose in a concentration of 1-30 g/L, more preferably of 2-25 g/L, even more preferably of 2.5-22 g/L and most preferably of 3-20 g/L.

In another embodiment of the present invention the liquid beer concentrate is a concentrate of an alcohol-free beer that has been produced using a fermentation method that produces virtually no ethanol. The liquid beer concentrate according this embodiment typically contains relatively high levels of maltose and/or maltotriose. The liquid beer concentrate according to this embodiment preferably contains maltose in a concentration of 80-400 g/L, more preferably of 100-300 g/L, even more preferably of 140-280 g/L and most preferably of 150-250 g/L.

The liquid beer concentrate obtained from alcohol-free beer that has been produced using an ethanol restricted fermentation preferably contains maltotriose in a concentration of 30-150 g/L, more preferably of 40-120 g/L, even more preferably of 45-110 g/L and most preferably of 50-100 g/L

According to a particularly preferred embodiment, the liquid beer concentrate is produced by a concentration method that largely retains the acetic acid that is naturally present in beer. Due to the very low ethanol content of the liquid beer concentrate, the presence of acetic acid in the concentrate does not lead to flavour instability as a result of the formation of ethyl acetate.

Preferably, the liquid beer concentrate contains, 100-1,200 mg/L acetic acid, more preferably 120-1,000 mg/L acetic acid, even more preferably 150-900 mg/L acetic acid and most preferably 180-800 mg/L acetic acid.

The concentrations of acetic acid and malt sugars in the liquid beer concentrate are dependent on the type of alcohol-free beer from which the concentrate has been produced. Alcohol-free beer can suitably be produced by two different types of processes:

• by removing ethanol from an alcoholic beer (e.g. by means of vacuum distillation);

• by restricting formation of ethanol during yeast fermentation.

In one embodiment of the present invention, wherein the liquid beer concentrate is obtained by concentrating an alcohol-free beer that is obtained by de-alcoholisation of alcoholic beer, the concentrate comprises:

• 100-1 ,200 mg/L of acetic acid;

• 0-20 g/L of maltose;

• 1-30 g/L of maltotriose.

In another embodiment of the present invention, wherein the liquid beer concentrate is obtained by concentrating an alcohol-free beer that is obtained by yeast fermentation with restriction of ethanol formation, the concentrate comprises:

• 0-300 mg/L of acetic acid;

• 80-400 g/L of maltose;

• 30-150 g/L of maltotriose. The liquid beer concentrate of the present invention offers the advantage that it has a relatively high surface tension due to the virtual absence of ethanol. A high surface tension is advantageous as it reduces unwanted foaming during the filling of the beer concentrate into capsules. Preferably, the liquid beer concentrate has a surface tension of at least 42.5 mN/m, more preferably of 43.5-55 nM/m and most preferably of 45-53 mN/m.

In order to accurately measure the surface tension about 300 mL of concentrate is transferred to an open container that is kept in a water bath set at 20.0°C until the sample is fully degassed release initial gas. Next, the sample is carefully poured in a wide and large (500 mL) test beaker. In order to assure homogeneity, a plastic disposable stirrer id used to carefully stir the sample. A homogeneous sub-sample of 150 ml is introduced in a measuring cup. Surface tension is measured using a Kruss 9 tensiometer, equipped with Wilhelmy plate. The instrument protocol is followed, starting with a calibration (pure water = 72,6 mN/m) followed by measuring the surface tension of the samples. In between measurements the probe/plate is carefully cleaned and shortly held (with pincers) in the hot flame of the Bunsen-burner, making sure no residual sample on the probe affects the result of the next measurement.

The liquid beer concentrate preferably contains 0-500 mg/L, more preferably 0-200 mg/L and most preferably 0-100 mg/L dissolved carbon dioxide.

In a preferred embodiment, the liquid beer concentrate is obtained by means of membrane separation using a membrane with a magnesium sulphate rejection of 80-100%, more preferably 90-100% and most preferably 95-100% when measurement is carried out using 2,000 mg/L aqueous magnesium sulphate solution at 0.48 MPa, 25°C and 15% recovery.

In a preferred embodiment, the liquid beer concentrate is obtained by means of membrane separation using a membrane with a glucose rejection of 80-100%, more preferably 90-100% and most preferably 95-100% when measurement is carried out using 2,000 mg/L aqueous glucose solution at 1.6 MPa, 25°C and 15% recovery.

According to a particularly preferred embodiment, the liquid beer concentrate is obtained by means of reverse osmosis or forward osmosis using a membrane with a sodium chloride rejection of 80-100%, more preferably 90-100% and most preferably 95-100% when measurement is carried out using 2000 mg/L sodium chloride solution at 10.3 bar, 25°C, pH 8 and 15% recovery. The liquid beer concentrate can also advantageously be produced through a freeze concentration process. In this method, water is withdrawn from the beer by the phase transformation from liquid to ice crystal. This process has mainly three stages: crystallization of water, growth of water crystals and separation of water crystals, performed in specially designed equipment for each purpose. For instance, scraped-surface heat exchanger, growth recrystallizer and separation wash column, respectively. Basically, the temperature of the alcohol-free beer is reduced to a value such as to freeze at least a part of its water without reaching the eutectic point of the mixture. When the ice crystals are sufficiently large, e.g. not smaller than 100 pm in diameter, said crystals can be separated from the concentrated liquid for example using wash-columns. Because of the low process temperature, lower than 0 °C, thermal degradation and aroma losses by evaporation are avoided.

In concentrating beer by freeze concentration, ethanol can become a limiting factor for the maximum degree of concentration. Increasing concentrations of ethanol during the concentration process result in progressively lower crystallization temperatures and progressively higher viscosities. This problem is negated by the present process since the liquid beer concentrate is prepared from alcohol-free beer.

Reduction of the water content of the alcohol-free beer by means of membrane separation and/or freeze concentration is hampered by the presence of significant quantities of dissolved carbon dioxide in the alcohol-free beer. Accordingly, it is preferred to employ an alcohol-free beer containing 0-500 mg/L, more preferably 0-100 mg/L, and most preferably 0-20 mg/L dissolved carbon dioxide.

Another aspect of the invention concerns a kit of parts comprising a first container holding 10- 1000 ml_ a liquid beer concentrate according to the invention and a second container holding 4-500 ml_ of an alcoholic liquid, said alcoholic liquid containing at least 30 wt.% ethanol, not more than 65 wt.% water, and 30-1 ,000 mg/L of hop acids being selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof; wherein ethanol and water together constitute at least 90 wt.% of the alcoholic liquid.

The first container preferably contains 50-800 mL, more preferably 100-600 mL of the liquid beer concentrate.

Preferably the second container contains 30-400 mL, more preferably 60-300 mL of the alcoholic liquid. Yet another aspect of the invention concerns a single serve capsule comprising at least two compartments, including a first compartment and a second compartment; wherein the first compartment holds 10-60 ml_ of a liquid beer concentrate according to the invention; and wherein the second compartment holds 4-25 ml_ of an alcoholic liquid, said alcoholic liquid containing at least 30 wt.% ethanol, not more than 65 wt.% water and 30-1 ,000 mg/L of hop acids being selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof; wherein ethanol and water together constitute at least 90 wt.% of the alcoholic liquid.

In accordance with a preferred embodiment, the single serve capsule of the present invention comprises a container with the at least two compartments being separated by a separating wall, and wherein the compartments are closed, e.g. by a sealed foil or a lid.

The first compartment of the single serve capsule preferably contains 15-50 ml_, more preferably 20-40 mL of the liquid beer concentrate.

Preferably the second compartment of the single serve capsule contains 6-20 mL, more preferably 7-15 mL of the alcoholic liquid.

The combined internal volume of the first compartment and the second compartment of the capsule of the present invention preferably does not exceed 75 mL, more preferably it is in the range of 15-65 mL, most preferably in the range of 20-60 mL.

In accordance with a preferred embodiment, the liquid beer concentrate and the alcoholic liquid are present in the kit of parts or in the single serve capsule of the present invention in a weight ratio of 7:1 to 1 :1 , more preferably in a weight ratio of 6:1 to 1.2:1 , most preferably in a weight ratio of 5:1 to 1.5:1.

The alcoholic liquid present in the kit of parts or in the single serve capsule of the invention preferably contains at least 25 wt.% ethanol, more preferably at least 40 wt.%, most preferably at least 50 wt.% ethanol.

Preferably, water and ethanol together constitute 85-100 wt.%, more preferably 90-100 wt.% and most preferably 95-100 wt.% of the alcoholic liquid present in the kit of parts or in the single serve capsule of the invention preferably contains The alcoholic liquid present in the kit of parts or in the single serve capsule of the invention preferably contains 40-900 mg/L of hop acids selected from iso-alpha acids, hydrogenated iso alpha acids, hulupones and combinations thereof, more preferably 80-800 mg/I, even more preferably 100-750 mg/L, most preferably 150-700 mg/L.

According to a particularly preferred embodiment, the alcoholic liquid present in the kit of parts or in the single serve capsule of the invention contains 40-900 mg/L, more preferably 80-800 mg/L, even more preferably 100-750 mg/L and most preferably 150-700 mg/L of iso-alpha acids.

The alcoholic liquid present in the kit of parts or in the single serve capsule of the invention preferably comprises ethanol that is obtained from de-alcoholisation of alcoholic beer. More preferably the alcoholic liquid contains ethanol that is obtained from de-alcoholisation of alcoholic beer by means of vacuum distillation. The term “vacuum distillation” as used herein also encompasses “vacuum evaporation”. Vacuum evaporation may suitably be conducted using, for instance, thin film evaporators and/or atomizing evaporators.

According to a particularly preferred embodiment, the alcoholic liquid present in the kit of parts or in the single serve capsule of the invention comprises a distillate that is obtained by distillative de-alcoholisation of an alcohol-containing beer. Preferably, the alcoholic liquid contains at least 70 wt.%, more preferably at least 80 wt.% of such a distillate.

The distillate obtained by distillative de-alcoholisation of beer typically contains a range of volatile beer flavour substances. These volatile flavour substances contribute positively to the flavour of the reconstituted alcoholic beer. Examples of volatile beer flavour substances that are advantageously contained in the alcoholic liquid include ethyl acetate, isoamyl acetate, amyl alcohols, phenylethyl alcohol and phenyl ethyl acetate.

Preferably, the alcoholic liquid present in the kit of parts or in the single serve capsule of the invention comprises, per kg of ethanol, 50-2,000 mg, more preferably 70-1,500 mg, even more preferably 90-1 ,200 mg and most preferably 100-800 mg of ethyl acetate.

Preferably, the alcoholic liquid present in the kit of parts or in the single serve capsule of the invention comprises, per kg of ethanol, 5-200 mg, more preferably 7-150 mg, even more preferably 9-120 mg and most preferably 10-80 mg of isoamyl acetate. In a preferred embodiment the alcoholic liquid present in the kit of parts or in the single serve capsule of the invention contains, per kg of ethanol, 400-5,000 mg, more preferably 600-4,000 mg, even more preferably 700-3,500 mg and most preferably 800-3,000 mg of amyl alcohols. Here the term “amyl alcohols” refers to alcohols with the formula C5H12O.

In another preferred embodiment the alcoholic liquid present in the kit of parts or in the single serve capsule of the invention contains, per kg of ethanol, 8-240 mg, more preferably 11-170 mg, even more preferably 13-140 mg and most preferably 15-100 mg of phenylethyl alcohol.

Preferably, the alcoholic liquid present in the kit of parts or in the single serve capsule of the invention contains, per kg of ethanol, 2-50 mg, more preferably 3-40 mg, even more preferably 3.5-32 mg and most preferably 4-25 mg of phenyl ethyl acetate.

Another aspect of the invention concerns a process of preparing a liquid beer concentrate as described herein before, said process comprising:

• providing an alcohol-free beer having an ethanol content of 0-0.5% ABV and containing 0- 20 pg of hop acids per gram of dry matter, said hop acids being selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof;

The alcohol-free beer employed in the process preferably has an ethanol content of 0-0.1%

ABV, most preferably of 0-0.05% ABV.

The alcohol-free beer preferably contains not more than 15 pg, more preferably not more than

10 pg and most preferably not more than 3 pg of the hop acids per gram of dry matter.

In one embodiment of the present invention the alcohol-free beer is produced by:

• providing an alcoholic beer having an ethanol content of 3-12% ABV; and

• removing ethanol from the beer, preferably by means of distillation or by membrane separation (e.g. nanofiltration, reverse osmosis, osmotic distillation, dialysis or pervaporation), thereby producing an alcohol-free beer and an ethanol-containing distillate. Preferably, removal of ethanol by distillation is carried out at a temperature in the range of 10- 100 °C, more preferably in the range of 20-65 °C, even more preferably in the range of 30-50 °C, and most preferably in the range of 40-46 °C.

The removal of ethanol by distillation is preferably carried out at a pressure in the range of 0.01-500 mbar, more preferably in the range of 1-200 mbar, even more preferably in the range of 5-150 mbar and most preferably in the range of 80-110 mbar.

Ethanol removal by means of membrane separation is preferably carried out by means of nanofiltration, reverse osmosis, osmotic distillation, dialysis or pervaporation, using a membrane that is permeable to water and ethanol. In comparison to the removal of ethanol by distillation a larger fraction of the volatile flavour substances is retained in the de-alcoholised beer.

The alcohol-free beer obtained in the present process after removal of ethanol preferably has an ethanol content of 0-0.4 wt.%, more preferably of 0-0.1 wt.% and most preferably of 0-0.05 wt.%.

In a preferred embodiment, the alcoholic beer is decarbonated prior to ethanol removal by means of distillation.

In an alternative embodiment of the present process the alcohol-free beer is produced using a yeast fermentation with restricted formation of ethanol (e.g. cold-contact fermentation).

Cold-contact fermentation is preferably carried out at a temperature below 7 °C, more preferably at -1 to 4 °C, more preferably at -0.5 to 2.5 °C.

Cold-contact fermentation preferably covers a period of 8 - 72 hours, more preferably a period of 12-48 hrs (“cold contact fermented beer”).

Another form of restricted ethanol fermentation that may be employed to produce the alcohol- free beer comprises a very short (e.g. less than 2 hours) yeast fermentation at a temperature of 7°C or more, which is followed by rapid temperature inactivation, such as by rapid cooling to -0.5 to 1 °C, optionally followed by subsequent pasteurization (“arrested fermentation”).

Another form of restricted ethanol fermentation that can be used utilises a yeast strain which produces relatively low quantities of ethanol under the applied fermentation conditions, such as for example a yeast strain which produces less than 0.2 g ethanol per gram of fermentable sugar in the wort, preferably less than 0.1 g ethanol per gram of fermentable sugar. Suitable strains (e.g. Crabtree negative strains) are known in the art, and the quantity of ethanol produced under varying fermentation conditions can be determined by routine experiments “yeast restricted beer”).

Another form of restricted ethanol fermentation that can be employed uses a first, ethanol- producing yeast strain, in the presence of a sufficient quantity of a second yeast strain which consumes virtually all of the ethanol that is produced by the ethanol-producing yeast strain. Saccharomyces rouxii is an example of a yeast strain that consumes ethanol.

Yet another form of restricted ethanol fermentation that can be utilised employs a wort having a content of fermentable sugars such that max 1.0 vol.% of alcohol is produced after completion of its fermentation. In this case, the wort generally has a content of fermentable sugars of less than 17.5 g/l, preferably less than 12 g/l, more preferably less than 8 g/l (“sugar deprived wort beer”).

In the present process, reducing of the water content of the alcohol-free beer is achieved by membrane separation and/or freeze concentration. Membrane separation of the alcohol-free beer is preferably carried out at a temperature in the range of -2°C to 40°C, more preferably in the range of 3-22°C.

The pressure employed during membrane separation is preferably in the range of 6 to 80 bar, more preferably in the range of 10 to 75 bar, and most preferably in the range of 15 to 70 bar.

In a preferred embodiment, the membrane separation is carried out with a membrane having a magnesium sulphate rejection of 80-100%, more preferably 90-100% and most preferably 95-100% when measurement is carried out using 2,000 mg/L aqueous magnesium sulphate solution at 0.48 MPa, 25°C and 15% recovery.

In a further preferred embodiment, membrane separation is carried out using a membrane with a glucose rejection of 80-100%, more preferably 90-100% and most preferably 95-100% when measurement is carried out using 2,000 mg/L aqueous glucose solution at 1.6 MPa, 25°C and 15% recovery.

According to a particularly preferred embodiment, membrane separation is carried out by means of reverse osmosis or forward osmosis using a membrane with a sodium chloride rejection of 80-100%, more preferably 90-100% and most preferably 95-100% when measurement is carried out using 2000 mg/L sodium chloride solution at 10.3 bar, 25°C, pH 8 and 15% recovery.

The liquid beer concentrate can also advantageously be produced through a freeze concentration process. In this method, water is withdrawn from the beer by the phase transformation from liquid to ice crystal. This process has mainly three stages: crystallization of water, growth of water crystals and separation of water crystals, performed in specially designed equipment for each purpose. For instance, scraped-surface heat exchanger, growth recrystallizer and separation wash column, respectively. Basically, the temperature of the alcohol-free beer is reduced to a value such as to freeze at least a part of its water without reaching the eutectic point of the mixture. When the ice crystals are sufficiently large, e.g. not smaller than 100 pm in diameter, said crystals can be separated from the concentrated liquid for example using wash-columns. Because of the low process temperature, lower than 0 °C, thermal degradation and aroma losses by evaporation are avoided.

Reduction of the water content of the alcohol-free beer by means of membrane separation and/or freeze concentration is hampered by the presence of significant quantities of dissolved carbon dioxide in the alcohol-free beer. Accordingly, it is preferred to employ an alcohol-free beer containing 0-2 mg/L, more preferably 0-1 mg/L, and most preferably 0-0.5 mg/L dissolved carbon dioxide.

In a preferred embodiment, the water content of the alcohol-free beer is reduced by at least 70%, more preferably by at least 75%, and most preferably by at least 80%.

Figure 1 provides a schematic representation of a method of preparing a kit of parts according to the invention. Step A of the depicted method comprises de-alcoholisation of a non-hopped alcoholic beer (1), e.g. a non-hopped pilsner having an ethanol content of 5% ABV to produce a non-alcoholic beer (2) and an alcoholic liquid (3) . Step B comprises concentration of the non-alcoholic beer by means of reverse osmosis to produce a liquid beer concentrate (4). Step C comprises mixing of pre-isomerised hop extract (5) with the alcoholic liquid (3) produced in step 1 to produce an alcoholic liquid containing dissolved hop acids (6). Step D comprises the filling of a first container (7) with the liquid beer concentrate (4), followed by closing of the first filled container (7). Step E comprises filling of a second container (8) with the alcoholic liquid containing dissolved hop acids (6), followed by closing of the second filled container (8). Step F comprises packaging the first filled container (7) and the second filled container (8) together in a single box (9).

Figure 2 shows a single-serve capsule (10) comprising a body (20) composed of a sheet of aluminium, having the general shape of a truncated cone with a rim (30) at its base. The body (20) terminates at its smallest end with an obtuse cone (21).

The rim (30) is formed by pinching the body around a foil (40) and the capsule (10) is sealed by thermosealing the body (20) and the foil (40). The foil (40) may be composed of aluminium.

The capsule (10) comprises a first compartment (50) and a second compartment (60), separated by a dividing wall (70). The larger first compartment (50) holds a liquid beer concentrate (51) while the smaller second compartment (60) holds an alcoholic liquid (61).

The obtuse cone (21) comprises weakened recesses (22) in the part that defines the first compartment (50). The obtuse cone (21) further contains weakened recesses (23) in the part that defines the second compartment (60).

The foil (40) comprises a number of weakened sections (41) in the part that defines the first compartment (50) and weakened recesses (42) in the part that defines the second compartment (60).

In use, both the weakened recesses (22) and (23) are punctured by tubular inlets and the weakened sections (41) and (42) in the foil are penetrated by tubular outlets. Next, carbonated water that is injected into the first compartment (50) and into the second compartment (60) through the tubular inlets washes out the liquid beer concentrate (51) from the first compartment (50) and the alcoholic liquid (61) from the second compartment (60) through the output channels.

Figure 3 shows a representation of a device (10) for preparing a reconstituted beer using a single serve capsule as depicted in Figure 2. The device includes a housing (11) which houses the mechanical and electronic components of the device (10). The housing (11) can be formed of plastic and/or metal. The device (10) comprises a power supply (20) and a control system (30) operable to activate the device and control functions of the device (e.g. the volume, temperature and/or alcohol content of the dispensed reconstituted beer). Also shown is an empty glass (40) that is positioned underneath the dispensing unit (50).

The device (10) also includes a source of water in the form of a water tap (60) and a cooling unit (70). The device (10) further comprises a cylinder (80) containing pressurised carbon dioxide, a carbonation unit (90), a mixing unit (100) and a receptacle (110) for receiving a two- compartment single serve capsule (120).

The single serve capsule (120) comprises a first compartment (121) containing a liquid beer concentrate (123) and a second compartment (122) containing an alcoholic liquid (124). The compartments (121 , 122) are sealed by a foil (125).

The device (10) comprises means for opening both the top end and bottom end of the first and second compartments (121 ,122) of the single serve capsule (120).

In use, a consumer can place the single serve capsule (120) in the receptacle (110) of the device (10). Next, the consumer can activate the device (10) using the control system (30) and await dispensing of the reconstituted beer from the dispensing unit (50) into the glass (40).

Upon activation of the device (10) water from the tap (60) and pressurized carbon dioxide from the cylinder (80) are dispensed to the carbonation unit (90). During its passage to the carbonation unit (90) the water is cooled by the cooling unit (70). Once the adequate amounts of water and carbon dioxide have been mixed in the carbonation unit (90), the carbonated is released from the carbonation unit (90) and flows through the single serve capsule (120) to the mixing unit (100). The stream of carbonated water from the carbonation unit (90) follows two different flow paths, one flow path passes through the first compartment (121) of the single serve capsule (120) while the other flow path passes through the second compartment (123) of the single serve capsule (120).

While passing through the single serve capsule (120), the carbonated water washes out the liquid beer concentrate (123) and the alcoholic liquid (124) into the mixing unit (100). In the mixing unit (100) the carbonated water, the washed out liquid beer concentrate and the washed out alcoholic liquid are intimately mixed to produce a clear reconstituted beer. Next the clear reconstituted beer is released from the mixing unit (100) through the dispensing unit (50) into glass (40) under the formation of a foam head.

It will be understood that in the device of Figure 1 the single serve capsule (120) may be replaced by two separate containers, one containing the liquid beer concentrate, the other containing the alcoholic liquid.

The invention is further illustrated by the following non-limiting examples.

EXAMPLES

Example 1

A non-hopped lager (containing 5% ABV was de-alcoholised by vacuum distillation (Schmidt- Bretten, Bretten, Germany - feed: 5 hL/hr; steam mass flow rate: 100 kg/h; outlet pressure: 3.5 bar; vacuum setting: 90 mbar; outlet temperature: 3°C). The resulting de-alcoholised beer had an ethanol content of 0.01% ABV.

Distillate produced during de-alcoholisation was recovered and analysed. The results are shown in Table 1.

Table 1

The dealcoholized non-hopped lager was concentrated by means of nanofiltration using the following set-up:

Nanofiltration membrane

¹ Equates to a MW cut-off of appr. 200 Da Configuration

A (total length) = 1016 mm

B (ATD diameter) = 100.3 mm

C (connection diameter) = 19.1 mm

D_F (core tube extension - feed side) = 26.7 mm Dc (core tube extension - cone side) = 26.7 mm

Maximum operating limits

Pressure: 80 bar Temperature: 28 °C Pressure drop: 0.7 bar Feed flow: 3.6 m³/h Chlorine concentration: <0.1 ppm Feed water SDI (15 min.) : 5.0 Feed water turbidity: 1.0 NTU Feed water pH: 3.0-10.0

Maximum ratio of concentrate to permeate flow for any element: 5:1

Filtration run

Circulation of the beer was effected by a piston pump. This pump has a capacity of 1 m³/h and a maximum discharge pressure of 20-80 bar. The test-unit was limited to approximately 30 bar and was protected by means of an overpressure relief valve having a set-point of 40 bar.

Initial permeate production started at a pressure of around 15 bar (osmotic pressure).

In total 100 litres of beer were filtered, yielding 84.6 litres of permeate and 16.1 litres of liquid concentrate. Consequently, the concentration factor achieved was 100/15.4 = 6.5.

The composition of the beer concentrate so obtained is shown in Table 2. Table 2

The liquid beer concentrate had a surface tension of 46 mN/m.

Comparative Example A

A commercial hopped lager beer having an alcohol content of 5.0% ABV and iso-alpha acids content of 19 mg/L was concentrated by means of nanofiltration using the same set-up as in Example 1.

Initial permeate production started at a pressure of around 4 bar (osmotic pressure). In total 200 litres of beer were filtered, yielding 172.3 litres of permeate and 27.7 litres of concentrate. Consequently, the concentration factor achieved was 200/27.7 = 7.2.

The hopped, alcoholic beer concentrate so obtained was cloudy, had an ethanol content of 4.71% ABV, a specific gravity of 1.8298 (20°P) and a surface tension of 39.7 mN/m. The concentrate contained 78.7 mg/L iso-alpha acids, meaning that 42.5% of the iso-alpha acids were lost during the nanofiltration step.

Example 2

30 ml_ of the beer concentrate of Example 1 was combined with 170 ml_ of carbonated water having an ethanol content of 5.9% ABV to produce a reconstituted beer having a temperature of 5°C.

The reconstituted beer so obtained was clear (i.e. not hazy) and had the typical yellow colour of a lager, as well as satisfactory foam properties.

The evaluation of the reconstituted beer by an expert panel showed that this beer had a pleasant taste similar to that of ordinary lagers. Example 3

30 ml_ of the beer concentrate of Example 1 is combined with 170 ml_ of carbonated water having an ethanol content of 5.9% ABV to produce a reconstituted beer having a temperature of 5°C.This time the ethanol containing carbonated water is prepared by mixing 16.6 parts by weight of the alcoholic distillate of Example 1 with 153.3 parts by weight of carbonated water.

Again, the reconstituted beer so obtained is clear (i.e. not hazy) and has the typical yellow colour of a lager, as well as satisfactory foam properties. The evaluation of the reconstituted beer by an expert panel shows that this beer had a pleasant taste that is preferred over the taste of the reconstituted beer of Example 2.

Example 4

The liquid beer concentrate of Comparative Example A and the beer concentrate of Example 1 were standardised to a concentration factor of 6 (i.e. 6-fold more concentrated than the original non-hopped lager) by adding a diluent as shown in Table 3.

Table 3

Following preparation, the samples were kept at 0°C for 7 days. Next, the turbidity of the samples was measured at 0°C (in triplicate) at angles of scatter of 25° and 90°, using a Sigrist photometer. The average results are shown in Table 4, in EBC units.

Table 4

These results showed that the introduction of iso-alpha acids into the beer concentrate caused haze formation, probably as a result of precipitation of iso-alpha acids. Aliquots of samples A, B, C and D are stored at 30°C and 40°C for 3 months during which period concentration levels of ethyl esters, turbidity and colour are monitored.

It is found that samples B and D are more stable than the other samples. Unlike samples B and D, samples A and C show significant formation of ethyl esters during the storage period.

Example 5

A de-alcoholised non-hopped lager and an alcoholic distillate are produced in the same way as in Example 1.

The de-alcoholised non-hopped beer is concentrated by means of reverse osmosis using a reverse osmosis flat sheet filtration membrane made of thin film composite comprising a polyamide membrane layer on a polyester (PET) support material (RO90, ex Alfa Laval, operating pressure 5-25 bar). This membrane has a rejection of at least 90%, measured on 2000 ppm NaCI, at 9 bar and 25°C.

Example 6

A single serve capsule according to the invention is prepared using a capsule comprising two compartments. One compartment (compartment A) has an internal volume of 20 mL, the other compartment (compartment B) has an internal volume of 35 mL.

The alcoholic distillate of Example 1 is mixed with a pre-isomerised hop extract to produce a solution containing 210 mg/L iso-alpha acids.

18 mL of the concentrated alcoholic liquid containing hop extract is introduced in compartment A of the capsule. Furthermore, 32 mL of the liquid beer concentrate of Example 1 is introduced in compartment B. After filling, the compartments are sealed with a flexible foil.

Example 7

A dealcoholized non-hopped lager was concentrated by means of nanofiltration as described in Example 1. The beer concentrate so obtained (Concentrate A) was subjected to accelerated storage at 30°C and 40°C. The same storage tests were conducted with the same concentrate after ethanol had been added in a concentration of 5 wt.% (Concentrate B).

Before the storage test and after 3 months storage the concentration levels of a number of beer flavour substances were determined. The results of these analysis are shown in Table 5. Table 5

Example 8

A lager beer having an ethanol content of 5 vol.% was concentrated by means of nanofiltration as described in Comparative Example A. Accelerated storage tests were conducted with this concentrate (Concentrate A) at 30°C and 40°C. Before the storage test and after 3 months the concentration levels of a number of beer flavour substances were determined. The results of these analyses are shown in Table 6.

Table 6

Example 9

Two reconstituted beers were prepared by mixing 32 ml_ of beer concentrate, with 11.4 mL of alcoholic liquid and 205 mL of carbonated water (Royal Club™ soda water, the Netherlands). The compositions of the beer concentrates and the alcoholic liquids used in the preparation of the reconstituted beers are shown in Table 7. Table 7

Reconstituted beer A was completely clear, had a nice foam head and a pleasant bitter taste. Reconstituted beer B contained some precipitate.

Claims

1. A liquid beer concentrate having an ethanol content of 0-1 % ABV, a water content of 35- 80 wt.% and a density of 20 to 60 °P, said liquid beer concentrate containing 0-20 pg of hop acids per gram of dry matter, said hop acids being selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof.

2. Liquid beer concentrate according to claim 1, wherein the liquid beer concentrate is obtained by removing water from a non-alcoholic beer by means of membrane separation and/or freeze concentration, wherein the membrane separation is selected from nanofiltration, reverse osmosis and forward osmosis.

3. Liquid beer concentrate according to claim 2, wherein the liquid beer concentrate is obtained by removing water from a non-alcoholic beer by means of reverse osmosis.

4. Liquid beer concentrate according to claim 2, wherein the liquid beer concentrate is obtained by removing water from a non-alcoholic beer by means of freeze concentration.

5. Liquid beer concentrated according to any one of the preceding claims, wherein the liquid beer concentrate contains 10-100 g/L of maltotetraose.

6. Liquid beer concentrated according to any one of the preceding claims, wherein the liquid beer concentrate contains 250-3,000 pg/L of riboflavin.

7. Liquid beer concentrated according to any one of the preceding claims, wherein the liquid beer concentrate contains 150-5,000 pg/L mg/L of linoleic acid.

8. Liquid beer concentrated according to any one of the preceding claims, wherein the liquid beer concentrate contains 60-1,000 mg/L of free amino nitrogen (FAN).

9. A kit of parts comprising a first container holding 10-1000 mL a liquid beer concentrate according to any one of the preceding claims and a second container holding 4-500 mL of an alcoholic liquid, said alcoholic liquid containing at least 30 wt.% ethanol, not more than 65 wt.% water, and 30-1,000 mg/L of hop acids being selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof; wherein ethanol and water together constitute at least 90 wt.% of the alcoholic liquid.

10. A single serve capsule comprising at least two compartments, including a first compartment and a second compartment; wherein the first compartment holds 10-60 ml_ of a liquid beer concentrate according to any one of claims 1-8; and wherein the second compartment holds 4-25 ml_ of an alcoholic liquid, said alcoholic liquid containing at least 30 wt.% ethanol, not more than 65 wt.% water and 30-1,000 mg/L of hop acids being selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof; wherein ethanol and water together constitute at least 90 wt.% of the alcoholic liquid.

11. Kit of parts according to claim 9 or single serve capsule according to claim 10, wherein the liquid beer concentrate and the alcoholic liquid are present in the kit of parts or the capsule in a weight ratio of 6: 1 to 1 : 1.

12. Kit of parts according to claim 9 or single serve capsule according to claim 10, wherein the alcoholic liquid contains 15-40 wt.% ethanol and 58-85 wt.% water.

13. Kit of parts according to claim 9 or single serve capsule according to claim 10, wherein the alcoholic liquid comprises, per kg of ethanol, 50-2,000 mg of ethyl acetate.

14. Kit of parts according to claim 9 or single serve capsule according to claim 10, wherein the alcoholic liquid comprises per kg of ethanol, 5-200 mg of isoamyl acetate.

15. A process of preparing a liquid beer concentrate according to any one of claims 1-8, said process comprising: