Process for brewing beer while enhancing yeast growth

Details Process for brewing beer while enhancing yeast growth Process for brewing beer while enhancing yeast growth

1985-11-06

1989-06-20

Weimar, Elizabeth C.

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

426592, 426600, 435161, 435244, 435256, C12C 1104, C12C 300, C12N 138, C12N 118

Patent

active

048408026

ABSTRACT:
A process for enhancing yeast growth during the fermentation of beer which comprises adding to the wort ashed trub. The ashed trub is obtained by heating whole trub until all organic combustibles have been removed or destroyed. The ashed trub contains valuable trace elements, including zinc.

REFERENCES:
patent: 3164472 (1965-01-01), Stone
patent: 3202515 (1965-08-01), Stone
patent: 4315038 (1982-02-01), Townsley et al.
Schisler et al., "Wort Trub Content and Its Effects on Fermentation and Beer Flavor", ASBC Journal, vol. 40, No. 2, (1981), pp. 57-61.
Schissler, D. O., J. J. Ruocco, and M. S. Mabee, 1982, Am. Soc. Brewing Chem., 40(2):57.
Jacobsen, T. and S. Lie. 1982, Brygmestern, 39 (6): 227.
Lie. S. and T. Jacobsen, 1983, Eur. Brew. Conv. Proc. Congr., p. 145.

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