A beer according to any of claims 1 to 7, wherein the soluble arabinoxylans have an average degree of polymerisation from 5 to 20. A method for the production of a beer, comprising a step of enriching said beer with soluble arabinoxylans, wherein said enrichment results in: (i) a final concentration of more than 1.2 g and.

Crack Acca Primus Trial Balance. Publication number WO A1 Publication type Application Application number PCT/BE2008/000011 Publication date Aug 21, 2008 Filing date Feb 14, 2008 Priority date Feb 14, 2007 Also published as,,, Publication number PCT/2008/11, PCT/BE/2008/000011, PCT/BE/2008/00011, PCT/BE/8/000011, PCT/BE/8/00011, PCT/BE2008/000011, PCT/BE2008/00011, PCT/BE, PCT/BE200800011, PCT/BE8/000011, PCT/BE8/00011, PCT/BE8000011, PCT/BE800011, WO 2008/098320 A1, WO A1, WO A1, WO-A1-, WO2008/098320A1, WO A1, WOA1 Inventors,,, Applicant Export Citation,, (4), (7), (10), (10), (10) External Links. ARABINOXYLO-OLIGOSACCHARIDES IN BEER FIELD OF THE INVENTION The present invention relates to methods for increasing the level of soluble arabinoxylo-oligosaccharides in beer, in order to improve the taste and mouthfeel of such beer. Moreover, the present invention relates to beers enriched with soluble arabinoxylo-oligosaccharides. BACKGROUND OF THE INVENTION Beer is rich in calories due to the relatively high concentration of alcohol and digestible carbohydrates, in particular maltodextrins, maltose, and glucose.

Gigabyte Bluetooth Driver Windows 7 here. Digestible carbohydrates end up in beer as a result of incomplete degradation of starch into maltose and glucose and/or the incomplete fermentation of maltose and glucose into alcohol. Reduction of the caloric content of beers, whether by reducing the alcohol content and/or the content in digestible carbohydrates, usually brings a loss in taste and/or mouthfeel that is perceived negatively by most consumers. In the production of low calorie beers and low alcohol beers the challenge is to find a balance between lowering the level of digestible carbohydrates and maintaining a sufficiently acceptable level of taste and/or mouthfeel that is normally contributed by these carbohydrates. There is a need in the art for finding a solution to this problem at a relatively moderate production cost and, if possible, without significantly altering the standard brewing processes. The present invention is based on the finding that increasing the concentration of soluble low molecular weight arabinoxylans over the concentration naturally present in a beer, enhances the taste an/or mouthfeel of said beer. Table 1 gives an overview of the soluble arabinoxylan content in different commercially available beers, which shows that most beers comprise a limited amount of soluble arabinoxylans, typically less than about 2.0 g/l.

Moreover, the concentration of said low molecular weight soluble arabinoxylans varies according to the type of beer. An analogous degree of variation of soluble arabinoxylans according to the type of beer was previously observed by Schwarz and Han, 1995 using a non-validated method for the determination of arabinoxylan content in beer. SUMMARY OF THE INVENTION The present invention is based on the finding that the concentration of soluble arabinoxylans, mainly low molecular weight arabinoxylo-oligosaccharides, is determining the taste and/or mouthfeel of beers, especially bottom fermented beers. Moreover, it was found that the taste and/or mouthfeel of a beer is improved by increasing the concentration of arabinoxylo-oligosaccharides (hereinafter referred as AXOS, structures shown in figure 1 of EP-1.418.819-B1) with an average degree of polymerization below 50 in said beer above a certain level. AXOS usually exists as a heterogeneous mixture of related oligosaccharides differing from each other in the degree of polymerization (hereinafter referred as DP) of the beta-1,4-xylose- backbone and the degree of substitution (DS) of the beta-1,4-xylose-backbone by arabinose units. AXOS can also carry substitutions on either the xylose or arabinose units by residues such as by 4-O-methylglucuronic acid, acetic acid, ferulic acid or p-coumaric acid. AXOS can be derived from arabinoxylan by partial hydrolysis, e.g.

Either using acids or endoxylanase enzymes. Arabinoxylan, also referred to as pentosan (because it is composed of the pentose-type monosaccharides xylose and arabinose), has the same composition as AXOS, except that the polysaccharide chains are much longer, typically with a DP of 5,000 or higher. Eureka Powerline Superbroom Manual. Arabinoxylan and AXOS are non-digestible carbohydrates. Whole barley and wheat grains, the raw material used traditionally for beer making, are particularly rich in arabinoxylan, and contain up to 6-10% of this polysaccharide. During traditional beer brewing, the major part of the arabinoxylans are not extracted from the grains and remain in the spent grain residue after lautering. Soluble arabinoxylans are known to produce serious problems in beer brewing, including reduced rates of wort separation, low recovery rates of malt extract, shortened filter life, and diminished rates of beer filtration The present invention relates to a method for enhancing by at least about 5%, preferably at least 20%, more preferably at least 30%, most preferably at least 40%, for instance at least 50% the content of soluble arabinoxylo-oligosaccharide levels in beer e.g. By degradation of arabinoxylans from cereals during beer preparation through exogenously added enzymes, or by supplementation of wort or beer with externally produced arabinoxylo-oligosaccharides.