108320 ⎘
Other raw materials for the preparation of beer Additives for beer
Sub-classes:METHOD FOR PRODUCING A HOP EXTRACT EMULSION, HOP EXTRACT EMULSION PRODUCED HEREWITH, FOOD AND CORRESPONDING USES
#2LIQUID BEER CONCENTRATE
#3BEER-TASTE LOW-ALCOHOL BEVERAGE AND METHOD FOR PRODUCTION THEREOF
#4BINGE BEHAVIOR REGULATORS
#5COMPOSITIONS FOR SUPPLEMENTING PRODUCTS WITH THERAPEUTIC AGENTS AND METHODS OF USE THEREOF
#6BEER TASTE BEVERAGE
#7REFINED FERMENTED BEVERAGES, AND A METHOD THEREOF
#8BEER-FLAVORED BEVERAGE
#9BEVERAGE ADDITIVES COMPRISING A CLOUDING AGENT
#10METHOD OF PRODUCING PROCESSED FOOD
#11ALCOHOL-FREE BEER ENRICHED WITH PROTEINS AND METHOD FOR THE MANUFACTURE THEREOF
#12LOW-ALCOHOL BEER-TASTE BEVERAGE AND METHOD FOR MANUFACTURING SAME
#13RAPID METHOD OF PRODUCING NON-ALCOHOLIC AND ALCOHOLIC BEER
#14LOW CARBOHYDRATE BEER AND METHODS OF MAKING
#15Keg cap integrated with yeast capsule, coupler for coupling keg cap integrated with yeast capsule, and beer-making device provided with same
#16ADDITIVES AND USE THEREOF IN CORN FERMENTATION PROCESS STREAMS AND OTHER BIOPROCESSES
#17BEER-FLAVORED BEVERAGE
#18COMPOSITIONS INCLUDING TERPENES, CANNABINOID OILS, OR FLAVONOIDS AND USES THEREOF
#19Method for producing a polyphenolic composition from barley malt
#20APPLICATION OF PUNICALAGIN/ELLAGIC ACID TO IMPROVE OXIDATIVE AND COLLOIDAL STABILITY OF BEVERAGES (ESP. BEER)
#21Methods for using high-fiber, low-sugar soluble dietary fibers
#22High-Fiber, Low-Sugar Soluble Dietary Fibers, Products Including Them and Methods for Making and Using Them
#23Obtaining a volatile fraction from juices or alcoholic beverages
#24BEER-TASTE BEVERAGE
#25BEER-TASTE BEVERAGE
#26IMPROVED BEER
#27Method of Producing Beer or a Beer-Like Beverage and a Beer Concentrate
#28BINGE BEHAVIOR REGULATORS
#29BINGE BEHAVIOR REGULATORS
#30Binge behavior regulators
#31Cannabis-Infused Product with Enhanced Cannibinoid Profile User Experience
#32High Protein Beverages and Methods of Manufacture
#33TANNIN-BASED CLOUDING AGENTS
#34Refined fermented beverages, and a method thereof
#35HIGHLY ACTIVE ANTIOXIDANT BASED ON TREHALULOSE
#36BEER-MAKING DEVICE USING CONTACTLESS FERMENTATION DEGREE-MEASURING METHOD, AND CONTROL METHOD OF BEER-MAKING DEVICE
#37Keg cap integrated with yeast capsule, coupler for coupling keg cap integrated with yeast capsule, and beer-making device provided with same
#38Arrangement for making homemade beer, brewer apparatus and method for application of the arrangement
#39High-fiber, low-sugar soluble dietary fibers, products including them and methods for using them
#40Method for producing a polyphenolic composition from barley malt
#41Additives and use thereof in corn fermentation process streams and other bioprocesses
#42Saccharide polycondensate, method for producing the same, and application therefor
#43Humic and fulvic black water based beverage for human consumption
#44Binge behavior regulators
#45Drink and method for improving aroma of drink
#46Method of Plant Resin Separation and Extraction
#47Beverage product, and system and method for manufacturing the same
#48Use of a yeast protein extract to stabilise beer haze
#49Binge behavior regulators
#50Food thickening agent, method for producing food thickening agent
#51METHOD FOR PRODUCING POLYSACCHARIDE-PROTEIN COMPLEX
#52BEVERAGE, ADDITIVE COMPOSITION, AND METHOD RELATING TO THESE
#53BEER COMPOSITION AND METHOD OF MAKING SAME
#54Method and apparatus for producing beer or beer-like beverage, and beer and beer-like beverage
#55Binge behavior regulators
#56Effervescent beverage and method pertaining to same
#57Dietary fiber
#58BEER-LIKE BEVERAGE
#59Recovery Beer
#60Energetic Beer, Flavored Beer or Energetic Drink Based on Beer
#61Method for producing beverage having beer taste using hop bract
#62Cannabinoids alcohol mixtures, methods to make and use of the same
#63CARBONATED BEVERAGES
#64PURPLE CORN NECTAR CONTAINING ANTHOCYANINS METHODS FOR MAKING AND APPLICATIONS THEREOF
#65Gassed beverages
#66COMPOSITION HAVING IMPROVED HEAD STABILITY AND USE THEREOF
#67Food thickening agent, method for producing food thickening agent
#68INFUSION OF CANNABIS
#69Natural and stable solutions of alpha-acids and their use for the improvement of foam quality of beer
#70Natural extract containing xanthohumol, method for the production thereof and products produced therefrom
#71BEER AND BEER-BASED BEVERAGES AND METHOD OF MODIFICATION OF POLYPHENOLS AND SILICON CONTENT IN THESE BEVERAGES
#72ENHANCED BEER FOAMING
#73ALCOHOL METABOLISM ENHANCER AND ALCOHOLIC BEVERAGE
#74Gassed beverages
#75HIGHLY ACTIVE ANTIOXIDANT BASED ON TREHALULOSE
#76USE OF CACAO POLYPHENOLS IN BEER PRODUCTION
#77High-Protein Beverages and Methods of Manufacture
#78Gas Mixture for Dosing Liquids with Sulphur Dioxide and Method for using the Same
#79Food thickening agent, method for producing food thickening agent
#80ANTIOXIDANT FOR FOOD
#81MALTOBIONATE AS ANTIOXIDANT IN FOOD PRODUCTS
#82ADDITIVE TO LOW-ALCOHOL OR SOFT DRINKS AND METHODS OF CONDITIONING DRINKS
#83Bubble stabilizer and sparkling beverage containing the same
#84Method to stabilize beer foam
#85ALCOHOL METABOLISM ENHANCER AND ALCOHOLIC BEVERAGE
#86REDUCED-HANGOVER ALCOHOLIC BEVERAGE COMPRISING TURMERIC
#87Product and Method for Alcoholic Beverage Infused with Resveratrol
#88Beverage health formulations
#89Nutrient-enhanced alcoholic beverage formulations and methods of making the same
#90ALCOHOLIC BEVERAGE
#91Preservatives for food
#92Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance
#93Flavoring composition and process for brewing malt beverages
#94Globin Digest Containing, Yeast-Fermented Beverages
#95Natural extract containing xanthohumol, and method for the production thereof products produced therefrom
#96Beverage
#97Beverages and foodstuffs resistant to light induced flavor changes, processes for making the same, and compositions for imparting such resistance
#98Low-alcohol beer or beer-like refreshment beverages containing palatinose
#99Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance
#100STABILIZATION OF MALT-BASED AND HOPS-BASED PRODUCTS
#101ALPHA-PYRONE COMPOSITION FOR CONTROLLING CRAVING AND AS A SUBSTITUTE FOR ALCOHOL
#102Method of preparing a beverage and resulting beverage
#103Use of Labiatae herb preparations for foam enhancement of malt beverages
#104Methods for reducing astringency
#105Use of Labiatae herb preparations for extending the flavor shelf life of malt beverages
#106Flavoring composition and process for brewing malt beverages