Improvements in production of fermented malt beverages
US5536512A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Feb 7, 1994 |
| Grant date | Jul 16, 1996 |
| Priority date | — |
| Expiry date | Feb 7, 2014 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12H1/08
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated there from. 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 beet is then mixed for a short period of time with a beer slurry containing ice crystals, without any appreciable collateral increase in the mount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.