Method of making alcohol-free or nearly alcohol-free beer

Details Method of making alcohol-free or nearly alcohol-free beer Method of making alcohol-free or nearly alcohol-free beer

1990-12-21

1991-12-31

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

426 28, 426 29, 426 14, 426592, C12C 100, C12C 1100

Patent

active

050770616

ABSTRACT:
A method of producing an alcohol-free or low alcohol beer comprising thermally breaking malt draff to obtain a malt draff mash from a substrate selected from the group consisting of a full- or a high-alcohol content beer brewing base or a protein fraction obtained from malt draff by digesting, boiling or autoclaving during the production of edible draff meal in a draff mash. The method homogenizes, extrudes and mechanically removes insoluble chaff from the brewing base prior to thermally breaking up the malt draff, cooling the malt draff mash to about 72.degree. C., emzymatically breaking up the malt draff mash by adding coarsely ground malt, heating the mash to 80.degree.-85.degree. C., adding thereto coarsely ground malt premashed in cold water to produce a wort with a final fermentation degree of at most 60% and a temperature of 70.degree.-74.degree. C., which is maintained until iodine normality is attained and subjecting the iodine normal mash to mashing.

REFERENCES:
patent: 4622224 (1986-11-01), Owades
"Brewing", in the Encyclopedia of Chemistry, Second Edition, edited by George L. Clark, pp. 150-151 (Reinhold 1966).

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