# US 11,299,696 B2 · Beer or cider base

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- Number: US 11,299,696 B2
- Document ID: US11299696B2
- Status: Granted
- Kind: B2
- Application number: 15/571,030
- Filed: 2016-06-17
- Published: 2018-04-26
- Granted: 2022-04-12
- Earliest claimed: 2015-06-22
- Assignees: Anheuser-Busch InBev S.A.
- Applicants: Anheuser-Busch InBev S.A.
- Inventors: David De Schutter; Pierre Adam
- Web page: https://patentgrep.com/patent/US11299696B2

## CPC

- C12C 11/11: Post fermentation treatments, e.g. carbonation, or concentration (methods for reducing the alcohol content after fermentation C12H3/00; methods for increasing the alcohol content after fermentation C12H6/00)
- C12C 5/026: {Beer flavouring preparations}
- C12H 3/04: using semi-permeable membranes
- C12C: BEER; PREPARATION OF BEER BY FERMENTATION (ageing or ripening by storing C12H1/22; methods for reducing the alcohol content after fermentation C12H3/00; methods for increasing the alcohol content after fermentation C12H6/00; venting devices for casks, barrels or the like C12L9/00); PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12H: PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES (simulation ageing by flavouring C12G3/06)

## 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.

## Claims

### Claim 1

A method for preparing an aromatic beverage comprises the steps of:
(a) Subjecting a fermented beverage (1) to a first filtration step comprising nanofiltration (A) or ultrafiltration to obtain a retentate fraction (2) and a permeate fraction comprising alcohol and volatile flavour components (3);
(b) Subjecting the permeate fraction comprising alcohol and volatile flavour components to a second filtration step comprising reverse osmosis to further remove taste characteristics of the fermented beverage and obtain a neutral base liquid comprising alcohol at a higher concentration than before the step comprising reverse osmosis, wherein the neutral base liquid comprises at least 2% ABV;
(c) Combining the neutral base liquid from (b) with exogenous aromas thereby obtaining the aromatic beverage.

### Claim 2 (depends on 1)

The method according to claim 1, wherein the fermented beverage is a beer or a cider.

### Claim 3 (depends on 1)

The method according to claim 1, wherein the nanofiltration (A) in step (a) is a high-pressure nanofiltration, defined as nanofiltration conducted under a pressure in the range of 18-41 bar.

### Claim 4 (depends on 1)

The method according to claim 1, wherein the second filtration step (B) in step (b) first comprises reverse osmosis, and then further comprises at least one additional treatment of the fraction comprising ethanol obtained following said reverse osmosis, said treatment comprising distillation, fractionation, or reverse osmosis.

### Claim 5 (depends on 1)

The method according to claim 1, wherein the neutral base liquid (4) comprising alcohol in step (b) comprises between 2-20% ABV.

### Claim 6 (depends on 1)

The method according to claim 1, wherein the fermented beverage (1) is high gravity beer defined as beer of original gravity of 14-25°P or even higher.

### Claim 7 (depends on 1)

The method according to claim 1, wherein the fermented beverage (1) comprises alcohol at a concentration between 2-20% ABV.

### Claim 8 (depends on 2)

The method according to claim 2, wherein the nanofiltration (A) in step (a) is a high-pressure nanofiltration, defined as nanofiltration conducted under a pressure in the range of 18-41 bar.

### Claim 9 (depends on 8)

The method according to claim 8, wherein the second filtration step (B) in step (b) first comprises reverse osmosis, and then further comprises at least one additional treatment of the fraction comprising ethanol obtained following said reverse osmosis, said treatment comprising distillation, fractionation, or reverse osmosis.

### Claim 10 (depends on 9)

The method according to claim 9, wherein the neutral base liquid (4) comprising alcohol in step (b) comprises between 2-20% ABV.

### Claim 11 (depends on 10)

The method according to claim 10, wherein the fermented beverage (1) is high gravity beer defined as beer of original gravity of 14-25°P or even higher.

### Claim 12 (depends on 11)

The method according to claim 11, wherein the fermented beverage (1) comprises alcohol at a concentration between 2-20% ABV.