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MGFC The product is a preparation based on odoriferous substances, of a kind used in the manufacture of an alcoholic beverage to confer the aroma and flavour of the finished beverage. The ingredients of MGFC in descending order by weight are caramel, water, roasted barley, barley malt, barley, vitamins and hops. The product is a concentrated essence in liquid form transported in bulk tanks.

GFE2 The product is a preparation based on odoriferous substances, of a kind used in the manufacture of an alcoholic beverage to confer the aroma and flavour of the finished beverage. The ingredients of GFE in descending order by weight are water, roasted barley, barley malt, barley and hops. The product is a concentrated essence in liquid form transported in bulk tanks.

GFE71 The product is a preparation based on odoriferous substances, of a kind used in the manufacture of an alcoholic beverage to confer the aroma and flavour of the finished beverage. The ingredients of GFE in descending order by weight are water, roasted barley, barley malt, barley and hops. The product is a concentrated essence in liquid form transported in bulk tanks.

GFE GD The product is a preparation based on odoriferous substances, of a kind used in the manufacture of an alcoholic beverage to confer the aroma and flavour of the finished beverage. The ingredients of GFE in descending order by weight are water, roasted barley, barley malt, barley and hops. The product is a concentrated essence in liquid form transported in bulk tanks.

GFE25 - A preparation based on odoriferous substances, of a kind used in the manufacture of an alcoholic beverage. The preparation, when it is added at the rate of approximately 2.5% (W/V) to a low-flavour alcoholic beverage base. It is used to confer the aroma and flavour of the finished beverage. The ingredients of GFE in descending order by weight are water, roasted barley, barley malt, barley and hops. GFE is manufactured from a bespoke process of more than ten unit operations including; a tailored roasting process a series of fermentations using specialised Guinness cultures and addition of various hops producing a liquid rich in odoriferous compounds and containing traces of hop compounds. A low temperature concentration process further intensifies these key flavour building blocks and stabilises the concentrate which is shipped and used for brewing an alcoholic beverage worldwide. Categories of flavour and aroma compounds include but are not limited to; Esters, Ketones, Organic Acids, Alcohols, Hop compounds (including resinoids, terpenic by-products, oleoresins and essential oils), Pyrazines, Furfurals, Pyrroles, Polyphenols.