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Low Alcohol Or Alcohol Free Fermented Malt Based Beverage And Method For Producing It - EP2804942

The patent EP2804942 was granted to Anheuser Busch Inbev on Oct 31, 2018. The application was originally filed on Dec 21, 2012 under application number EP12813354A. The patent is currently recorded with a legal status of "Revoked".

EP2804942

ANHEUSER BUSCH INBEV
Application Number
EP12813354A
Filing Date
Dec 21, 2012
Status
Revoked
Apr 7, 2023
Grant Date
Oct 31, 2018
External Links
Slate, Register, Google Patents

Patent Summary

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Patent Family

Patent Oppositions (3)

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CARLSBERGJul 31, 2019HOIBERG PSADMISSIBLE
KUHBECKJul 30, 2019KUHNEN & WACKER PATENT UND RECHTSANWALTSBURO PARTG MBBADMISSIBLE
HEINEKEN SUPPLY CHAINNov 1, 2018BIJVANKADMISSIBLE

Patent Citations (20) New

Patent citations refer to prior patents cited during different phases such as opposition or international search.

Citation PhasePublication NumberPublication Link
DESCRIPTIONDE202005021293U
DESCRIPTIONUS4970082
DESCRIPTIONUS5346706
DESCRIPTIONUS6162360
DESCRIPTIONUS6689401
INTERNATIONAL-SEARCH-REPORTDE202005021293U
INTERNATIONAL-SEARCH-REPORTUS6162360
OPPOSITIONDE102005032517
OPPOSITIONDE19857625
OPPOSITIONDE202005021293U
OPPOSITIONDE2135938
OPPOSITIONDE4429606
OPPOSITIONEP2615159
OPPOSITIONUS2008085355
OPPOSITIONUS2009155446
OPPOSITIONUS4612196
OPPOSITIONUS5346706
OPPOSITIONUS6033690
OPPOSITIONUS6162360
OPPOSITIONWO0065023

Non-Patent Literature (NPL) Citations (20) New

NPL citations refer to non-patent references such as research papers, articles, or other publications cited during examination or opposition phases.

Citation PhaseReference TextLink
DESCRIPTION- H.M. EPHNGER,, Handbook of Brewing: Process, Technology, Markets, WILEY-VCH, (2009), pages 238 - 239-
OPPOSITION- "ALKOHOLFREIES BIER", BACK W. et al., Ausgewählte Kapitel der Brauereitechnologie, Nürnberg, Fachverlag Hans Carl, (20050000), pages 255 - 274, XP055628889-
OPPOSITION- Anonymous, "Sensory Evaluation Difference From Control Test", HEINEKEN - Rules, Standards & Procedures, Laboratory Standard, (20180106), pages 1 - 6, XP055628813-
OPPOSITION- Beer Sensory Science, (20110204), URL: https://beersensoryscience.wordpress.com/2011/02/4/esters, XP055527768-
OPPOSITION- "Beer Sensory Science", Esters, (20110204), pages 1 - 5, URL: http://beersensoryscie nce. word press. com/20 11/02/04/esters, XP055629894-
OPPOSITION- "Chapter 16. Beer", ANGELINO, STEVEN A. G. F. et al, Volatile Compounds in Foods and Beverages, Marcel Dekker, (19910329), pages 581 - 610, XP055628905-
OPPOSITION- CHAPTER 4,13,21,, CHAPTER 4,13,21,, GOLDHAMMER, The Brewer's Handbook, The Complete Book to Brewing Beer, (20080000), pages 61, 62, 67 - 71, 236-240, 361, 386, 387, 391, 393, 395, 396,, XP055527741-
OPPOSITION- NARZIß, L. et al., "Zur Technologie und Zusammensetzung alkoholfreier Biere. Verfahren mit unterbrochener Gärung", Brauwelt, (19910000), vol. 1991, no. 19/20, pages 784 - 805, XP055628892-
OPPOSITION- NEVOIGT et al., "Genetic engineering of brewing yeast to reduce the content of ethanol in beer", FEMS Yeast Research, (20020000), vol. 2, pages 225 - 232, XP002436416-
OPPOSITION- SYMRISE, HOLZMINDEN, "BrewTopia: Eine Vision der Brauwirtschaft wird wahr", Brauwelt, (20090000), vol. 2009, no. 49, pages 1490 - 1491, XP055628877-
OPPOSITION- "TABLE 22.9", HOUGH et al., Malting and Brewing Science Hopped Wort and Beer, (19820000), vol. II, page 796, XP055527758-
OPPOSITION- ZUFALL C., "Verfahrenstechnische Parameter bei der Entalkoholisierung von Bier mittels Fallstrom Verdampfung und ihr Einfluss auf die Bierqualität", Monatsschrift für Brauerei, (20000000), vol. 2000, no. 7/8, pages 124 - 137, XP055628886-
OPPOSITION- ZÜRCHER, A., "Möglichkeiten der Optimierung bei der Herstellung alkoholfreie Biere", 38. Technologisches Seminar Lehrstuhls für Technologie der Brauerei I, (20050118), pages 1 - 75, XP055628896-
OPPOSITION- Engan, "ORGANOLEPTIC Threshold values of beer constituents", J. InSt. Brew., (19720000), vol. 78, pages 33 - 36, XP055155075
OPPOSITION- ERTEN et al., "The Effect of Pitching Rate on Fermentation and Flavour Compounds in High Gravity Brewing", J. Inst. Brew., (20070000), vol. 113, no. 1, pages 75 - 79, XP055527771
OPPOSITION- H.D. BELITZ et al., "Aroma Compounds", H.D. BELITZ et al., Belitz H-D et al, Food Chemistry. 4th ed., Springer, (20090000), pages 340 , 902 - 906, ISBN 978-3-540-69933-0, XP055628691
OPPOSITION- SCHIEBERLE, P ., "Primary odorants of pale lager beer", Zeitschrift für Lebensmittel-Untersuchung und -Forschung, (19911200), vol. 193, no. 6, pages 558 - 565, XP055628890
OPPOSITION- HILL, A., "SENSORY ANALYSIS AS A TOOL FOR BEER QUALITY ASSESSMENT WITH AN EMPHASIS ON ITS USE FOR MICROBIAL CONTROL IN THE BREWERY", HILL, A., HILL, A. E., Brewing Microbiology, Elsevier, (20150000), pages 375 - 404, ISBN 978-1-78242-331-7, XP055628880
OPPOSITION- KEVEN J. VERSTREPEN et al., "Flavor-Active Esters: Adding Fruitiness to Beer", Journal of Bioscience and Bioengineering, (20030100), vol. 96, no. 2, pages 110 - 118, XP055157587
OPPOSITION- FRITSCH, "Identification Based on Quantitative Measurements and Aroma Recombination of the Character Impact Odorants in a Bavarian Pilsner-type Beer", J. Agric. Food Chem., (20050000), vol. 53, no. 19, pages 7544 - 7551, XP055108097

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