Abbreviated brewing process
AssigneeThe Molson Companies Limited
InventorsJoris E. A. Van Gheluwe, Zoltan Valyi, Finn B. Knudsen, Miroslav Dadic
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Abstract
The conventional brewing process for producing a malt beverage which includes the preparation of a mash, the conversion of the mash to wort, the boiling of the wort, cooling of the wort and fermentation, is substantially abbreviated, e.g. by as much as 50% by subjecting malt flour to air classification to produce a fraction having a high starch content which is used in the mash, whereby the mash conversion and wort boiling steps can be combined in a one-kettle operation to yield a fermentable boiled wort. Moreover, the by-product of the air-classification is a high protein malt flour which can be used to make bread.
Claims9
A process for brewing a malt beverage comprising the steps of preparing a malt flour;
- subjecting said malt flour to cyclone-type air classification to yield a malt flour fraction having a high starch content and a low polyphenol content, and a malt flour fraction having a low starch content;
- mixing said high starch fraction with water to form a mash;
- heating said mash to form wort;
- boiling said wort;
- cooling said wort and fermenting the wort with yeast to yield the malt beverage.
Dependencies are inferred from the claim text.