Preparation of a bland beer
US4180589A · kind A · utility
7Cited by
7References
3Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 28, 1977 |
| Grant date | Dec 25, 1979 |
| Priority date | — |
| Expiry date | Dec 28, 1997 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12C11/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method of preparing a lager beer having a mild, bland, less aromatic character comprises conducting the fermentation of the wort for about 60 to 200 hours under suitable conditions to maintain the dissolved carbon dioxide concentration in the fermenting wort at about 2.1 to about 4.0 cc of dissolved carbon dioxide per cc of wort. In a preferred embodiment, the fermentation of the wort is conducted at a temperature of 60.degree. to 85.degree. F. with an appropriate overpressure of from 5 to 40 psig of carbon dioxide. The beer thus obtained has a mild character and can be used, if desired, as a base for flavored beverages.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.