Preparation of an alcoholic malt beverage base

Details Preparation of an alcoholic malt beverage base Preparation of an alcoholic malt beverage base

1976-03-22

1977-05-03

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

426 29, 426592, C12C 700, C12C 1104

Patent

active

040215806

ABSTRACT:
An alcoholic malt beverage base is produced by preparing wort having a solids content of about 18.degree. to 24.degree. plato from an all malt mash, adding fermentable sugar to the wort, boiling to resultant sugar-containing wort, adding water to the boiled wort to adjust the solids content, adding yeast to the boiled wort after cooling and fermenting for a certain time and at a certain temperature, adding additional yeast, continuing fermentation at a higher temperature to a desired end point, cooling the fermented wort and separating solids therefrom. The beverage base has an alcohol content of about 5.5% to 9% and has a clean pleasant taste without off-aromas.

REFERENCES:
patent: 2206719 (1940-07-01), Draeger
patent: 2803546 (1957-08-01), Bergmann et al.
patent: 3332779 (1967-07-01), Krabbe et al.
patent: 3379534 (1968-04-01), Gablinger
patent: 3798331 (1974-03-01), Bavisotto et al.

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