Preparation of a bland beer

Details Preparation of a bland beer Preparation of a bland beer

1977-12-28

1979-12-25

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

426 16, C12C 1104

Patent

active

041805895

ABSTRACT:
A method of preparing a lager beer having a mild, bland, less aromatic character comprises conducting the fermentation of the wort for about 60 to 200 hours under suitable conditions to maintain the dissolved carbon dioxide concentration in the fermenting wort at about 2.1 to about 4.0 cc of dissolved carbon dioxide per cc of wort. In a preferred embodiment, the fermentation of the wort is conducted at a temperature of 60.degree. to 85.degree. F. with an appropriate overpressure of from 5 to 40 psig of carbon dioxide. The beer thus obtained has a mild character and can be used, if desired, as a base for flavored beverages.

REFERENCES:
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patent: 3798331 (1974-03-01), Barisotto et al.
patent: 3908021 (1975-09-01), Rehberger et al.
patent: 3911139 (1975-10-01), Wolter et al.
patent: 4021580 (1977-05-01), Raymond et al.
patent: 4068005 (1978-01-01), Chicoye et al.
patent: 4123475 (1964-03-01), Wendt 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, 783-785 & 839-847.
Rice et al., Inhibition of Beer Volatiles Formation by Carbon Dioxide Pressure, J. of the American Society of Brewing Chemists, vol. 35, No. 1, 2/1977.

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