Foam Stability
OwnerAugustinus Cornelius Aldegonde Petrus Albert Bekkers, Eric Richard Brouwerinventors
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Abstract
The present invention is directed to a beer having reduced quantities of AcHFA. It has been found that beer with reduced AcHFA quantities has improved foam stability. The invention provides beer with reduced AcHFA quantities, as well as methods for removing AcHFA from beer during or after fermentation, or for removing a precursor for AcHFA from wort.
Claims11
A beer, comprising less than 2 mg/l of AcHFA, wherein AcHFA is a C12-C22 fatty acid, comprising a carboxylic acid group and a C11-C21 linear alkyl group, which alkyl group may be partially unsaturated, and which alkyl group is substituted with at least one hydroxy group and at least one acetate group.
A method for increasing the foam stability of beer, comprising a step of fermenting wort to obtain said beer, wherein
- a) the fermentation is achieved using an acetyl transferase (ATF) deficient yeast;
- and/or
- b) the beer is contacted with an adsorbent capable of adsorbing AcHFA during or after fermentation;
- and/or
- c) the wort has been subjected to a step of removal of an AcHFA precursor by an adsorbent capable of adsorbing the AcHFA precursor.
Dependencies are inferred from the claim text.