Method for brewing beer
OwnerGuido Aertsinventor
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Abstract
The present invention relates to a method for brewing bottom fermented beer, such method comprising the use of cereal bran, preferably wheat or rye bran, at a ratio of 15% to 50% of the grist. The method of the present invention allows the brewing of beers having an excellent taste and taste stability during ageing at a comparatively low raw material cost.
Claims19
A method for brewing a bottom fermented beer comprising the mashing of a grist, wherein said grist comprises between 15 and 50% (w/w on dry matter basis) of cereal derived bran and between 40 and 85% (w/w on dry matter basis) of malt.
A bottom fermented beer wherein (i) said beer comprises more than 0.5 and up to 5 mg total ferulic acid per gram dry matter, or (ii) wherein said beer comprises more than 0.6 and up to 5 mg total ferulic acid per gram dry matter, or (iii) wherein the ratio of C19:0 alkylresorcinol to the sum of C17:0, C19:0, C21:0, C23:0 and C25:0 alkylresorcinols comprised in said beer is at least 16% and up to 50% (w/w).
Dependencies are inferred from the claim text.