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You are here: Home / Beers / Patent No. EP1979462A1: Use Of Cacao Polyphenols In Beer Production

Patent No. EP1979462A1: Use Of Cacao Polyphenols In Beer Production

October 15, 2016 By Jay Brooks

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Today in 2008, US Patent EP 1979462 A1 was issued, an invention of Herwig Bernaert, for his “Use of Cacao Polyphenols in Beer Production.” Here’s the Abstract:

The present invention relates to a solvent-derived, cocoa extract comprising between 25 and 65% by weight of polyphenols, and uses thereof for improving a beer production process and the resulting beer product. The invention further relates to a method for improving a beer production process as well as the beer product resulting from it. The invention further relates to a beer product with improved quality such as enhanced colloidal, taste and flavor stability. The invention also provides a beer with exogenous polyphenols and a beer comprising at least one cocoa polyphenol. Furthermore, the present invention includes a use of exogenous polyphenols as process enhancer and a use of cocoa for enhancing filtration processes.

Cacao-roasted

Filed Under: Beers, Breweries, Just For Fun, Politics & Law, Related Pleasures Tagged With: adjuncts, Chocolate, History, Law, Patent, Science of Brewing



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