Accelerated fermentation of lager beer

Details Accelerated fermentation of lager beer Accelerated fermentation of lager beer

1976-12-14

1978-01-10

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

426 11, C12C 1104

Patent

active

040680053

ABSTRACT:
A method of accelerating the fermentation of a lager-type beer comprises conducting the fermentation at an elevated temperature with or without exogenous agitation while maintaining the dissolved carbon dioxide concentration in the fermentation liquor at a level approximating that found in a fermentation liquor during a normal supersaturated lager-type bottom-fermentation. The level of dissolved carbon dioxide is maintained at about 1.5 to about 2.0 cc per cc of beer by use of an overpressure of 2-20 psig of carbon dioxide.

REFERENCES:
patent: 3123475 (1964-03-01), Wondt et al.
patent: 3484244 (1969-12-01), Kozulis et al.
patent: 3911139 (1975-10-01), Wolter et al.
Rice et al., The Quantitative Influence of Agitation on Yeast Growth During Fermentation, ASBC Proceedings, 1974, (pp. 94-96).
Hind A. L., Brewing Science and Practice, vol. II, Chapman & Hall, London, 1950, (pp. 679, 783, 784, 785 & 839-847).

Affiliated with

Also associated with

Rating

Accelerated fermentation of lager beer does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Accelerated fermentation of lager beer, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Accelerated fermentation of lager beer will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-2271702