Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1983-07-27
1985-01-22
Yoncoskie, Robert
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 29, 426592, C12C 1104, C12G 300
Patent
active
044952040
ABSTRACT:
A neutral tasting alcoholic beverage prepared by mashing a well modified standard brewers malt, with hops and water at a temperature of 40.degree. C. to 45.degree. C. for a period of time of between 10 to 30 minutes, and thereafter raising the temperature to from 60.degree. C. to 62.degree. C. to obtain a wort. The wort, in an amount of from 2% to 20%, is mixed with a fermentable carbohydrate and water at a temperature of between 80.degree. C. and 90.degree. C. in an amount of from 80% to 98%, to obtain a fermentable solution, which is then cooled to between 14.degree. C. to 20.degree. C., and pitched with brewers yeast. It is then fermented for from 4 to 8 days at from 14.degree. C. to 20.degree. C. and thereafter cooled to 0.degree. C. for from 4 to 7 days, and filtered to obtain the neutral tasting alcoholic beverage.
REFERENCES:
patent: 3332779 (1967-07-01), Krabbe et al.
patent: 3798331 (1974-03-01), Bavisotto et al.
patent: 3908021 (1975-09-01), Rehberger et al.
patent: 4021580 (1977-05-01), Raymond et al.
McKee John A.
Van Gheluwe Joris E. A.
Weaver Robert L.
Casella Anthony J.
Hespos Gerald E.
Minnick Marianne S.
The Molson Companies Limited
Yoncoskie Robert
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