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

IPC: C12C11/11 ,  C12H3/04 ,  C12C5/02

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.

公开(公告)号：US20190300828A1

公开(公告)日：2019-10-03

申请号：US16305863

申请日：2017-06-01

Applicant: Anheuser-Busch InBev S.A.

Inventor： Pierre Adam ,  Miguel Monsanto

IPC: C12H6/00 ,  C12C11/00 ,  C12H3/00

Abstract: A process of preparing a malt-based beverage includes a method having the following steps. Fermenting a wort to obtain a fermented malt-based beverage to achieve an original extract level A in a range of 10° PI-20° PI is performed. Then, concentrating the fermented malt-based beverage by removal of water therefrom to obtain a concentrated malt-based beverage occurs. The concentrated malt-based beverage is diluted for consumption by addition of water or a water based diluent to an extract level B higher than A.

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

IPC: C12G3/08 ,  C12C5/02 ,  C12G3/10

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.

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

IPC: C12G3/06 ,  C12G3/005 ,  C12C11/11 ,  B65D85/804 ,  A47J31/40 ,  B67D1/00

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.

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

IPC: C12C11/11 ,  C12C5/02 ,  C12G3/08

CPC classification number: C12C11/11 ,  C12C5/026 ,  C12H3/04

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.

公开(公告)号：US20190127670A1

公开(公告)日：2019-05-02

申请号：US16305861

申请日：2017-06-01

Applicant: Anheuser-Busch InBev S.A.

Inventor： Pierre Adam ,  Miguel Monsanto

IPC: C12C11/11 ,  C12C11/00

Abstract: A process of preparing a malt-based beverage includes at least two flavour components A and B in a weight ratio A/B of Xfinal.The method includes the following steps. Brewing and fermenting a wort is performed to obtain a fermented malt-based beverage having at least two water-soluble components A and B, other than alcohol or water, in a weight ratio A/B of X1>Xfinal. Then, adjusting the weight ratio of A/B at concentrating said fermented malt-based beverage by removal of water therefrom to obtain a concentrated malt-based beverage having a weight ration A/B of Xfinal occurs. The ratio A/B of X1 is determined in anticipation of adjusting the amount of component A in the beverage during concentrating.