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US 10,975,342 B2Granted
Process for preparing a fermented beverage
OwnerPierre Adam, Bart Vanderhaegeninventors
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Abstract
A process is disclosed for obtaining a minimum concentration of 20.10−6 kg/L of iso-α-acids in a liquid composition. The process includes mixing in water a natural source of α-acids and at least one metal oxide.
Claims7
A process for preparing a fermented beverage comprising the following steps:
- (a) producing a mash;
- (b) filtering said mash and recovering the wort;
- (c) boiling said wort;
- and
- (d) fermenting said wort to produce a fermented beverage,
- preparing in situ, prior to its addition to the wort or fermented beverage, a liquid composition having a minimum concentration of 20.10−6 kg/L of iso-α-acids by mixing in at least one metal oxide with a natural, non-extracted, source of α-acids for a period of between 5 and 60 minutes, and
- adding said liquid composition comprising iso-α-acids to said wort or to said fermented beverage.
4 more elements
Dependencies are inferred from the claim text.