Method for preparing a neutral malt base
US11578294B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Nov 7, 2012 |
| Grant date | Feb 14, 2023 |
| Priority date | — |
| Expiry date | Nov 7, 2032 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12G3/022
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for preparing a neutral alcoholic malt base is disclosed. The method includes the steps of combining malt extract, which can be derived from malted grains containing gluten, or from those that are gluten-free, fermentable sugar in liquid or solid form, and water to form a fermentable medium having a density of greater than 20° Plato, wherein a ratio of the malt extract to the fermentable sugar in the fermentable medium is from 5:95 to 0.1:99.9; and fermenting the fermentable medium with a yeast that can tolerate an alcohol concentration of at least 10% by volume thereby preparing the neutral alcoholic malt base. A flavored malt beverage can include the neutral alcoholic malt base, water, at least one flavoring, a food grade acid, a sweetening agent, and carbon dioxide.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.