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filingDate 2012-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_030a7731c9525573b7baa69fcf06b2cf
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a3e4316be95a14f5bfb7f46040705bca
publicationDate 2015-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber NZ-620946-A
titleOfInvention Enhancement of beer flavor by a combination of pichia yeast and different hop varieties
abstract The disclosure relates to a method of brewing beer comprising providing a wort; adding at least one hop variety to obtain a hopped wort; fermenting the hopped wort with a Pichia spp. yeast strain, and then fermenting the hopped wort with a yeast strain belongs to the genera Saccharomyces or Brettanomyces to obtain a beer. The hop variety may be Saaz, Nelson Sauvin, Cascade or Amarillo. The yeasts may be Pichia kluyveri, Saccharomyces cerevisiae, Saccharomyces pastorianus or Brettanomyces bruxellensis. The yeast may be used to increase the levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate and ethyl octanoate in the beer.
priorityDate 2011-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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