Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Reexamination Certificate
2006-08-08
2006-08-08
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
C426S029000, C426S231000, C426S386000, C426S600000
Reexamination Certificate
active
07087256
ABSTRACT:
An improved flavoring composition and process for brewing malt beverages is disclosed. In one embodiment of the invention, the flavoring composition is formed from a high solids percent, room temperature stable, partially aqueous composition of a potassium salt of iso-α-acids. Such composition may be added to the wort kettle or else used as a post-fermentation additive, preferably after dilution with demineralized water. In another embodiment, the flavoring composition comprises a mixture containing reduced (rho-) iso-α-acids in alkali metal salts form, β-acids and hop oil. This latter composition is useful as a substitute for normal kettle extract, hops or hop pellets, allowing easy preparation of beer that resists formation of unpleasant, “skunk” flavors but has otherwise similar flavor and physical properties.
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Gimbel Adam M.
Roberts Trevor R.
Smith Robert J.
Wilson Richard J. H.
Hayes & Soloway P.C.
Hendricks Keith
Kuhns Sarah L.
S.S. Steiner, Inc.
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