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AssigneeLabatt Brewing Company Limited
InventorsCameron R. Murray, William John Van der Meer
Estimating the term…
A process for chill-treating, which is exemplified by a process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled cooled and fermented and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beer is then mixed for a short period of time with a beer slurry containing ice crystals, without any appreciable collateral increase in the amount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.
A process for chill-treating an aqueous fermented liquid cereal beverage, comprising:
A process for chill-treating a fermented alcoholic liquid cereal beverage comprising:
A process for continuously chill-treating a cereal beverage comprising:
A process for chill-treating a near-freezing non-distilled malted barley beverage cereal beverage, in which said near-freezing beverage is passed in slurried-relation through a mass of supercritical ice crystals under thermodynamically controlled conditions selected such that any melting of subcritical crystals contained in said near-freezing beverage is generally thermodynamically less than or equal to collateral formation of said supercritical crystals to thereby avoid any substantial increase in concentration of the beverage over the course of its slurried-relationship with said supercritical crystals, and then retrieving said beverage.
Dependencies are inferred from the claim text.