Process for the production of beer with a low alcohol content

US4971807A · kind A · utility

Assignee

• Brauerei Feldschlosschen · CH

Inventors

• Fritz Schur · Magden, CH
• Peter Sauer · Schlüchtern, DE

Key dates

• Filing date: Jul 31, 1989
• Grant date: Nov 20, 1990
• Expiry date: Jul 31, 2009

Classification

• Technology area (CPC C): Chemistry; Metallurgy
• CPC primary: C12C7/20
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A process for the production of beer with a low alcohol content is described. The process comprises preparing a wort by boiling and adding ascorbic acid to such wort prior, during, or after boiling, so long as the wort remains hot. The process can be employed according to the invention for the production of non-alcoholic beer by the yeast cold contact process, in which yeast recovered from a fermentation process is brought into contact with the wort at a low temperature below 0.degree. C. As a rule, the non-alcoholic beer produced by this process imparts an unpleasant and bitter aftertaste. By adding ascorbic acid to the boiling wort, the bitter aftertaste is completely eliminated.