Preparation of low alcohol beer
AssigneeGrain Processing Corporation
InventorPaul R. Witt
Life of this patent
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Abstract
Beer of low alcohol content is produced by preparing an all-malt brew using a high-temperature-tolerant cellulase. Mashing is conducted at a temperature of approximately 78.degree.-80.degree. C. After mashing, the wort is separated from the mash and fermented with yeast. After fermentation the all-malt beer is supplemented with a low dextrose equivalent (D.E.) starch hydrolyzate, filtered and treated with post-fermentive hopping and malt coloring, if desired. Finally, the drew is diluted with acidified deaerated water so as to contain not more than about 0.5% alcohol by volume.
Claims4
A process for producing an all-malt beer of low alcohol content which comprises:
- mashing barley malt in water with an alpha-amylase enzyme at a temperature of about 78.degree.-80.degree. C. in an amount and for a time sufficient to liquefy the malt starch,
- adding a cellulase enzyme which is not deactivated at temperatures up to 80.degree. C. in an amount sufficient and for a period of time sufficient to reduce the viscosity of the mash to about 50 to 60 centipoises at 75.degree. C.,
- separating wort from the resulting mash,
- fermenting the separated wort with yeast,
- separating the fermented wort and yeast,
- incorporating into the fermented wort a starch hydrolyzate having a dextrose equivalent value of not more than about 25,
- filtering the fermented wort, and
- diluting the filtered fermented wort with water to provide a beer containing not more than about 0.5% alcohol by volume.
A process for producing an all-malt beer of low alcohol content which comprises:
- mashing barley malt in water at a temperature of about 78.degree.-80.degree. C. with a cellulose enzyme which is not deactivated at temperatures up to 80.degree. C. in an amount sufficient and for a period of time sufficient to reduce the viscosity of the mash to about 50 to 60 centipoises at 75.degree. C.,
- separating wort from the resulting mash,
- fermenting the separated wort with yeast,
- separating the fermented wort and yeast,
- incorporating into the fermented wort a starch hydrolyzate having a dextrose equivalent value of not more than about 25,
- filtering the fermented wort, and
- diluting the filtered fermented wort with water to provide a beer containing not more than about 0.5% alcohol by volume.
Dependencies are inferred from the claim text.