Step mashing process for producing low alcohol beer

Details Step mashing process for producing low alcohol beer Step mashing process for producing low alcohol beer

1985-03-28

1991-06-04

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

424 16, 424 29, 435 93, C12C 700/7/04, C12C 1100

Patent

active

050212460

ABSTRACT:
A low alcohol reduced calorie beer is produced by a mashing technique wherein a main mash at a temperature below the activity range for beta-amylase is added incrementally to a brewing liquid at a temperature above the deactivation temperature of beta-amylase and below the deactivation temperature of alpha-amylase at a rate such that the added main mash is substantially instantaneously raised to the temperature of the brewing liquid. This mashing technique limits the conversion of starches by beta-amylase and other enzymes without significant loss of alpha-amylase from overheating to produce a wort having a low real degree of fermentation of from about 40% to about 46%. The main mash has a temperature of about 95.degree. F. to 120.degree. F., and the brewing liquid has a temperature of about 169.degree. F. to 174.degree. F. and can be water or a cooker mash that has been boiled and cooled. Beer can be produced having less than 2% alcohol by weight and less than about 118 calories per 12 ounce serving.

REFERENCES:
patent: 613915 (1898-11-01), Uhlmann
patent: 721383 (1903-02-01), Nilson
patent: 3852495 (1974-12-01), Schimpf et al.
patent: 4272552 (1981-06-01), Zastrow
patent: 4622224 (1986-11-01), Owades
Rose, A. H. Economic Microbiology, vol. 1, Alcoholic Beverages, Academic Press, N.Y. 1977, pp. 62-69.

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