'High' Flavoured Beverage Component, Use Thereof and Method of Preparing Such Beverage Component

Abstract

Method for preparing a beverage component, the method comprising the steps of: (a) Providing an aqueous suspension comprising at least 1.5 g/l, preferably at least 3 g/l, most preferably at least 5 g/l hops or hop products and fermentable carbohydrates; (b) Fermenting the aqueous suspension with a yeast to obtain the beverage component, characterized in that the aqueous suspension comprises an amount of free amino nitrogen (FAN) of less than 11 ppm FAN/° Pl, preferably less than 6 ppm FAN/° Pl, most preferably less than 4.5 ppm FAN/° Pl, at the start of fermentation and/or that aqueous suspension comprises an amount of free amino nitrogen (FAN) of less than 180 ppm, preferably less than 100 ppm, most preferably less than 85 ppm.

Dependencies are inferred from the claim text.