Low alcohol beer comprising a gluconate component

Abstract

The invention relates to a method of preparing a beer having an ethanol content of 0-3.0% ABV, in situ fermentative production of gluconate component selected from gluconic acid, gluconate, glucono delta-lactone and combinations thereof by: (a) subjecting the boiled wort to two successive fermentation steps, starting with a fermentation step that generates the gluconate component, followed by the yeast fermentation; or (b) subjecting a first boiled wort to yeast fermentation to produce the yeast fermented wort; subjecting a second boiled wort to another fermentation step to generate the gluconate component and to produce a second fermented wort; and combining the yeast fermented wort and the second fermented wort. Also disclosed is a beer having an ethanol content of 0-3.0% ABV, and produced by the method.

Dependencies are inferred from the claim text.