Method of preparing a full hop flavored beverage of low bitterness

US5783235A · kind A · utility

Assignee

• Miller Brewing Company · US

Inventors

• Patrick L. Ting · Brookfield, US
• Hetvin A. Wilkinson, deceased · Wauwatosa, US
• David S. Ryder · Mequon, US
• Matthew L. Tripp · Gig Harbor, US
• Sydney Rader · Fredonia, US
• Henry Goldstein · Brookfield, US

Key dates

• Filing date: Apr 30, 1996
• Grant date: Jul 21, 1998
• Expiry date: Apr 30, 2016

Classification

• Technology area (CPC C): Chemistry; Metallurgy
• CPC primary: C12C3/10
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A method of making a light stable, hop flavored, fermented beverage of less bitterness having a comparable hop flavor to one prepared using whole hops consists of adding to a wort as the sole hopping material a solid hop residue obtained by extracting whole hops with liquid carbon dioxide, boiling the solid hop residue and wort mixture, removing the solids from the fermented mixture and fermenting the remaining liquid to obtain the beverage.