HEINEKEN SUPPLY CHAIN B.V.

The invention relates to a fermented beverage as well as a method of producing a fermented beverage, particularly a beer or beer-like beverage, with an ethanol content of between 0.0% and 1.0% by volume, the method comprising providing an ethanol containing fermented base beverage, reducing the ethanol content of the fermented base beverage by a de-alcoholisation step, followed by adding flavor to the fermented base beverage with reduced ethanol content to produce the fermented beverage, wherein the added flavor includes at least an amount of 4-vinyl guaiacol (4VG).

A method and system is provided for monitoring an operational condition of a device. A set of data indicative of at least one operational parameter of the device within a predetermined time interval is received. Based on the set of data, an identifier which uniquely identifies the set of data is calculated. At least one deviation between the identifier and at least one reference identifier for the at least one operational parameter of the device is determined.

The invention is directed to a mash filter membrane comprising an elastomeric composition that comprises more than 50 wt % of one or more elastomer, based on the total weight of polymers in the elastomeric composition.

The disclosure relates to a coupler device for fluidly connecting a beverage chamber of a beverage container to a beverage dispensing line.

A coupler device is arranged for bringing in fluid communication a beverage chamber of a beverage container and a beverage dispensing line. The coupler device comprises a housing with a coupling organ arranged for detachably coupling the housing to the beverage container. A beverage channel extends through the housing between a beverage inlet and a beverage outlet, the beverage inlet configured for connecting a first dispensing line part of the beverage dispensing line and the beverage outlet configured for connecting a second dispensing line part of the beverage dispensing line. A broach element is movably arranged relative to the housing for broaching the beverage container to bring the beverage chamber in fluid communication with the first dispensing line part. The coupler housing comprises a cover movably arranged to move between an open position in which the cover enables access to the beverage inlet for connecting the first dispensing line part and a closed position in which the cover prevents a connecting of the first dispensing line part to the beverage inlet. The coupler device further comprises securing means configured for securing the cover in the closed position.

Large companies use may different data management systems for, among others, CRM, ERP, warehouse management, HR, banking and purchasing. Each system uses data object for, for example, customer data or purchase orders-but each system in different formats. A method and system are provided for retrieving specification data on a first electronic data management system and a second electronic data management system. The system disclosed receives, for example from a user, specifications of the data objects and of the two electronic data management systems. Next, communication data, like gateway data, is retrieved as well as format data how the data object is formatted by both systems. Based on the reference data—described in business terms—the disclosed system retrieves executable or pre-executable data to compile software for porting the data object from the first format to the second format. WO

The invention relates to a fermented beverage as well as a method of producing a fermented beverage, particularly a beer or beer-like beverage, with an ethanol content of between 0.0% and 1.0% by volume, the method comprising providing an ethanol containing fermented base beverage, reducing the ethanol content of the fermented base beverage by a de-alcoholisation step, followed by adding flavor to the fermented base beverage with reduced ethanol content to produce the fermented beverage, wherein the added flavor includes at least an amount of 4-vinyl guaiacol (4VG).

Method of preparing and dispensing a post-mixed beverage using a beverage dispensing assembly ( 100 ), the method comprising steps of: —mixing together a base liquid ( 104 ) with a beverage concentrate ( 106 ) to form a primary liquid ( 111 ) in a beverage dispenser ( 102 ) of the beverage dispensing assembly ( 100 ); —mixing together the primary liquid ( 111 ) with a volume of secondary liquid ( 108 ) comprising ethanol and/or one or more hop compounds to form the post-mixed beverage in the beverage dispenser ( 102 ); and—dispensing the post-mixed beverage from a dispensing outlet ( 120 ) of the beverage dispenser ( 102 ); such that in preparing the post-mixed beverage, the volume of secondary liquid ( 108 ) is mixed with the beverage concentrate ( 106 ) after the beverage concentrate ( 106 ) has been at least partially mixed with the base liquid ( 104 ) into the primary liquid ( 111 ).

A cooling device is provided for cooling a beverage in a dispensing line. The device comprises two heat exchangers for exchanging thermal energy between the beverage and a coolant fluid in a cooling circuit; the coolant fluid having a lower temperature than the beverage. Placing the two heat exchangers in series relative to the dispensing line, provides two-stage cooling, allowing more accurate cooling. This may be improved by placing brute force cooling to a particular temperature window, followed by accurate cooling. This makes the cooling process is less sensitive to whatever the initial temperature of the beverage may be. Relative to the cooling circuit for the coolant, the two heat exchangers may be placed in parallel and, optionally, further in parallel to a buffer circuit. A distribution module may be provided to control distribution of coolant over the heat exchangers, optionally from the buffer, to control temperature of the beverage.

A liquid beer concentrate is disclosed having a water content of 25-90 wt. %, a carbohydrate content of 5-50 wt. %, a protein content of 1-6 wt. % and an ethanol content of 0-50 wt. %, and comprising 0.01-1.5 g/L of dissolved ascorbate. It was discovered that the development of off-flavour notes and/or haze formation in the liquid beer concentrate can be prevented or at least minimised by adding a small amount of ascorbate.