Back to results
US 5,021,246 AGranted
Step mashing process for producing low alcohol beer
AssigneeAnheuser-Busch, Incorporated
InventorsRoger L. Sieben, Klaus D. Zastrow
Life of this patent
Estimating the term…
Loading patent…
Loading patent…
AssigneeAnheuser-Busch, Incorporated
InventorsRoger L. Sieben, Klaus D. Zastrow
Estimating the term…
A low alcohol reduced calorie beer is produced by a mashing technique wherein a main mash at a temperature below the activity range for beta-amylase is added incrementally to a brewing liquid at a temperature above the deactivation temperature of beta-amylase and below the deactivation temperature of alpha-amylase at a rate such that the added main mash is substantially instantaneously raised to the temperature of the brewing liquid. This mashing technique limits the conversion of starches by beta-amylase and other enzymes without significant loss of alpha-amylase from overheating to produce a wort having a low real degree of fermentation of from about 40% to about 46%. The main mash has a temperature of about 95.degree. F. to 120.degree. F., and the brewing liquid has a temperature of about 169.degree. F. to 174.degree. F. and can be water or a cooker mash that has been boiled and cooled. Beer can be produced having less than 2% alcohol by weight and less than about 118 calories per 12 ounce serving.
A process for mashing to produce a wort of low fermentable sugar content but high carbohydrate content, comprising the steps of
A process for mashing to produce a wort of low fermentable sugar content, but high carbohydrate content, comprising the steps of
A process for mashing to produce a wort of low fermentable sugar comprising the steps of
A process for mashing to produce a wort of low fermentable sugar content but high carbohydrate content comprising the steps of
A process for mashing to produce a wort of low fermentable sugar content but high carbohydrate content comprising the steps of
Dependencies are inferred from the claim text.