Jason S Pratt

US Patent:

20110288335, Nov 24, 2011

Filed:

May 20, 2011

Appl. No.:

13/112770

Inventors:

Patrick L. Ting - Brookfield WI, US
Jason Pratt - Milwaukee WI, US
David S. Ryder - Mequon WI, US

International Classification:

C07C 45/85

US Classification:

564303

Abstract:

A method for preparing a hop acid mixture having an enantiomeric excess of a (+)-tetrahydro-α-acid is disclosed. In the method, a racemate of a tetrahydro-α-acid is contacted with an amine to form a precipitate having an enantiomeric excess of the (+)-tetrahydro-α-acid. A method for preparing a hop acid is also disclosed. In the method, a racemate of a tetrahydro-α-acid is contacted with an amine to form a precipitate comprising a (+)-tetrahydro-α-acid, and the (+)-tetrahydro-α-acid is isomerized to a hop acid selected from the group consisting of (+)-trans-tetrahydro-iso-α-acids, (−)-cis-tetrahydro-iso-α-acids, and mixtures thereof, and reduced to (+)-trans-hexahydroiso-α-acids and (−)-cis-hexahydroiso-α-acids. An additive for flavoring a malt beverage is also disclosed. The additive includes a bittering agent selected from the group consisting of (+)-trans-tetrahydro-iso-α-acids, (−)-cis-tetrahydro-iso-α-acids, (+)-trans-hexahydroiso-α-acids, (−)-cis-hexahydroiso-α-acids, and mixtures thereof.

US Patent:

20150094496, Apr 2, 2015

Filed:

Oct 9, 2014

Appl. No.:

14/510570

Inventors:

Patrick L. Ting - Brookfield WI, US
Jason Pratt - Milwaukee WI, US
David S. Ryder - Mequon WI, US

International Classification:

C07C 49/713
C12C 5/02

US Classification:

568377

Abstract:

A method for preparing a hop acid mixture having an enantiomeric excess of a (+)-tetrahydro-α-acid is disclosed. In the method, a racemate of a tetrahydro-α-acid is contacted with an amine to form a precipitate having an enantiomeric excess of the (+)-tetrahydro-α-acid. A method for preparing a hop acid is also disclosed. In the method, a racemate of a tetrahydro-α-acid is contacted with an amine to form a precipitate comprising a (+)-tetrahydro-α-acid, and the (+)-tetrahydro-α-acid is isomerized to a hop acid selected from the group consisting of (+)-trans-tetrahydro-iso-α-acids, (−)-cis-tetrahydro-iso-α-acids, and mixtures thereof, and reduced to (+)-trans-hexahydroiso-α-acids and (−)-cis-hexahydroiso-α-acids. An additive for flavoring a malt beverage is also disclosed. The additive includes a bittering agent selected from the group consisting of (+)-trans-tetrahydro-iso-α-acids, (−)-cis-tetrahydro-iso-α-acids, (+)-trans-hexahydroiso-α-acids, (−)-cis-hexahydroiso-α-acids, and mixtures thereof.

US Patent:

20140127354, May 8, 2014

Filed:

Nov 7, 2012

Appl. No.:

13/670584

Inventors:

Jason S. Pratt - Denver CO, US
David S. Ryder - Mequon WI, US
Anthony J. Manuele - Brookfield WI, US
John C. Hensley - Milwaukee WI, US
George A. Williams - Whitefish Bay WI, US

International Classification:

C12G 3/02

US Classification:

426 16, 426592

Abstract:

A method for preparing a neutral alcoholic malt base is disclosed. The method includes the steps of combining malt extract, which can be derived from malted grains containing gluten, or from those that are gluten-free, fermentable sugar in liquid or solid form, and water to form a fermentable medium having a density of greater than 20 Plato, wherein a ratio of the malt extract to the fermentable sugar in the fermentable medium is from 5:95 to 0.1:99.9; and fermenting the fermentable medium with a yeast that can tolerate an alcohol concentration of at least 10% by volume thereby preparing the neutral alcoholic malt base. A flavored malt beverage can include the neutral alcoholic malt base, water, at least one flavoring, a food grade acid, a sweetening agent, and carbon dioxide.