Method for producing beer
AssigneeInternational N&H Denmark Aps
InventorJacob Flyvholm Cramer
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Abstract
The present invention relates to a method for producing beer and beer-related beverages, wherein said method comprises adding catalase enzyme and antioxidant, preferably ascorbic acid, after mash boiling and/or during or after wort preparation and/or the fermentation phase and/or maturation and/or stabilization and/or pasteurization phases of the brewing process to improve the flavour and/or flavour stability of the finished beer. The catalase and antioxidant, preferably ascorbic acid, may additionally or alternatively be added to the finished beer itself.
Claims39
A method for producing a beer, wherein said method comprises adding a catalase composition after mash boiling and/or during or after wort preparation and/or fermentation and/or maturation and/or stabilization and/or pasteurization of the beer, and/or comprises adding a catalase composition to the final beer, wherein said method further comprises adding an anti-oxidant after mash boiling and/or during or after wort preparation and/or fermentation and/or maturation and/or stabilization and/or pasteurization of the beer, and/or comprises adding an anti-oxidant composition to the final beer,
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A beer comprising catalase and an antioxidant, preferably ascorbic acid.
Dependencies are inferred from the claim text.