Preparation of wort extracts

Details Preparation of wort extracts Preparation of wort extracts

1984-08-27

1986-11-11

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

426 18, 426 19, 426 29, 426 64, C12C 1104, C12C 900

Patent

active

046222243

ABSTRACT:
A method for producing a wort containing a reduced level of fermentable sugars is described. The method consists of providing a warm aqueous suspension of ground malt, and adding the warm suspension to a boiling aqueous suspension of cereal adjuncts while avoiding temperatures between about 52.degree. and 72.degree. C. The resulting wort is useful for producing a beer with a lower-than-normal alcohol content, or a malt beverage lacking sweetness usually associated with malt beverages.

REFERENCES:
patent: 1737279 (1929-11-01), Wailerstein
patent: 3022174 (1962-02-01), Wimmer et al.
patent: 3712820 (1973-01-01), Walmsley et al.
patent: 3908021 (1975-09-01), Rehberger et al.
patent: 4138499 (1979-02-01), Strauss et al.
patent: 4495204 (1985-01-01), Weaver et al.

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