High gravity brewing using low gel point rice adjuncts

Details High gravity brewing using low gel point rice adjuncts High gravity brewing using low gel point rice adjuncts

1981-07-21

1983-08-09

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

426 29, C12C 1100, C12C 704

Patent

active

043978720

ABSTRACT:
Beer brewed from malted barley and having a rice adjunct can be produced at higher gravity cold wort concentrations without excessive viscosity build-up by using low gel point rice.

REFERENCES:
patent: 4140799 (1979-02-01), Nagodamithand et al.
Pollock, J. R. A., Brewing Science, vol. 1, Academic Press, N.Y. 1979 (pp. 268-270).
Rose, A. H., Alcoholic Beverages, Economic Microbiology, vol. 1, Academic Press, N.Y., 1977 (pp. 50-51).

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