	US 12,467,022 B2
	Low-alcohol beer
Hilda Els Smit, Noorden (NL); Eric Richard Brouwer, Alphen aan den Rijn (NL); Augustinus Cornelius Aldegonde Petrus Albert Bekkers, Bunnik (NL); and Albert Doderer, Rijswijk (NL)
Assigned to Heineken Supply Chain B.V., Amsterdam (NL)
Appl. No. 17/265,604
Filed by Heineken Supply Chain B.V., Amsterdam (NL)
PCT Filed Sep. 10, 2018, PCT No. PCT/NL2018/050589 § 371(c)(1), (2) Date Feb. 3, 2021, PCT Pub. No. WO2020/055236, PCT Pub. Date Mar. 19, 2020.
Prior Publication US 2021/0163861 A1, Jun. 3, 2021
Int. Cl. C12C 12/04 (2006.01); C12C 11/00 (2006.01); C12C 12/00 (2006.01); C12H 3/02 (2019.01)

CPC C12C 12/04 (2013.01) [C12C 11/00 (2013.01); C12C 12/006 (2013.01); C12H 3/02 (2019.02)]

22 Claims

1. A method for preparing beer having an ethanol content of 0-0.2 vol. %, comprising subjecting a medium comprising restricted-fermentation beer having an ethanol content from 1.0 vol % or less and regular beer having an ethanol content from 2.0 to 15 vol %, wherein the restricted fermentation beer is present in a ratio with the regular beer of 5:95 to 50:50,

to a distillation step, thereby reducing the quantity of one or more aldehydes selected from the group consisting of 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, 3-methylthiopropionaldehyde, phenylacetaldehyde, hexanal, trans-2-nonenal, benzaldehyde and furfural in the medium, and thereby also reducing the ethanol content to a content in the range of 0-0.2 vol. %.