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US 2002/0164400 A1Published application
Method for minimizing beta glucan problems in beer brewing
OwnerKenneth A. Berginventor
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OwnerKenneth A. Berginventor
Estimating the term…
A method of producing wort or beer which avoids or minimizes problems encountered with high beta glucan content such as slow lautering of wort, slow filtration of beer, decreased yields, gel precipitations in the package, unfilterable beer haze, and colloidal instability. This method involves modifying the malt to an extent which reduces the beta glucan content to a sufficiently low value such that these problems are avoided or minimized sufficiently. An undesirable side effect of malting to this extent is that certain undesirable constituents, such as color components (causing the beer to be dark) and certain proteins, are formed. An adsorbent is contacted with the wort or beer to remove these undesirable constituents from the wort or beer. The adsorption step preferably utilizes clay, such as montmorillonite or bentonite, that can be readily filtered.
A method for producing a wort comprising the steps of:
A method for producing a beer comprising the steps of:
A method of using an adsorbent comprising the steps of:
A method of using an adsorbent comprising the steps of:
Dependencies are inferred from the claim text.