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Patent Agency Ranking
公开(公告)号：US11299696B2
公开(公告)日：2022-04-12
申请号：US15571030
申请日：2016-06-17
Applicant: Anheuser-Busch InBev S.A.
Inventor： David De Schutter , Pierre Adam
Abstract: A method for preparing an aromatic beverage is as follows. The method includes subjecting a fermented beverage to a first filtration step including nanofiltration or ultrafiltration to obtain a retentate fraction and a permeate fraction including alcohol and volatile flavour components. Then, the method includes subjecting the permeate fraction including alcohol and volatile flavour components to a second filtration step of reverse osmosis to obtain a base liquid of at least 2% ABV. Combining the base liquid with exogenous aromas thereby obtains the aromatic beverage. Desirable fermented beverages are a beer or a cider.
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公开(公告)号：US20190106661A1
公开(公告)日：2019-04-11
申请号：US16090028
申请日：2017-03-30
Applicant: Anheuser-Busch InBev S.A.
Inventor： Pierre Adam , Miguel Monsanto , David De Schutter
Abstract: A method for obtaining a beverage, comprising the steps of: a. providing a first single-serve container comprising a malt based beverage concentrate characterized in that said concentrate is in a liquid state, has a viscosity of maximally 40.103 mPa·s a real extract density of at least 2.6° P and an alcohol content of at least 1 vol %; b. Providing a second single-serve container containing an ethanol solution having an ethanol concentration of 80 vol % or more; c. Providing a liquid diluent source; d. Mixing a portion of the diluent source with the content of the second single-serve container, to obtain an intermediate liquid mixture having an alcohol content of 30 vol % or less; e. Mixing the content of the first single-serve container with said intermediate liquid mixture and potentially an additional amount of the liquid diluent to obtain a beverage.
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公开(公告)号：US20180112161A1
公开(公告)日：2018-04-26
申请号：US15571030
申请日：2016-06-17
Applicant: Anheuser-Busch InBev S.A.
Inventor： David De Schutter , Pierre Adam
Abstract: A method for preparing an aromatic beverage is as follows. The method includes subjecting a fermented beverage to a first filtration step including nanofiltration or ultrafiltration to obtain a retentate fraction and a permeate fraction including alcohol and volatile flavour components. Then, the method includes subjecting the permeate fraction including alcohol and volatile flavour components to a second filtration step of reverse osmosis to obtain a base liquid of at least 2% ABV. Combining the base liquid with exogenous aromas thereby obtains the aromatic beverage. Desirable fermented beverages are a beer or a cider.
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公开(公告)号：US12187990B2
公开(公告)日：2025-01-07
申请号：US18333461
申请日：2023-06-12
Applicant: ANHEUSER-BUSCH INBEV S.A.
Inventor： David De Schutter
Abstract: A method for treating a wort in a kettle provides a kettle with an inlet for feeding a wort into the kettle and with an outlet for flowing the wort out of the kettle. A heating means for bringing the wort contained in the kettle close to or at boiling temperature, as well as for controlling the temperature. A gas sparging system for sparging an inert gas into said wort. Feeding wort from a lautering step into said boiling kettle through the inlet, the wort at a temperature below its boiling temperature. During sparging, heating the wort and maintaining it at a treatment temperature below the boiling temperature of the wort for a duration between 15 and 90 min, and no longer than required to evaporate at most 4 wt. % of water initially in the wort. Transferring the treated wort to a trub separation step through the outlet.
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公开(公告)号：US20170260487A1
公开(公告)日：2017-09-14
申请号：US15529075
申请日：2015-11-25
Applicant: Anheuser-Busch InBev S.A.
Inventor： David De Schutter , Pierre Adam , Winok Debyser
CPC classification number: C12H3/04 , C08B30/04 , C12C5/026 , C12C11/00 , C12C11/11 , C12G3/00 , C12G3/08 , C12H6/00
Abstract: A method for preparing beer or cider concentrate including alcohol and volatile components of beer or cider flavor, and beer or cider prepared therefrom. The method includes a two step concentration method in which the first step involves a high efficiency nanofiltration that results in a highly concentrated retentate and an aqueous permeate fraction comprising alcohol and volatile flavor components. The second step involves removing water from said permeate fraction to obtain a highly concentrated alcohol solution also having volatile flavor components. The highly concentrated alcohol solution is then combined with the retentate from the first step into a final high alcohol and flavor beer or cider concentrate.
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