AT34352B - Process for the production of spruce shoot beer. - Google Patents

Process for the production of spruce shoot beer.

Info

Publication number
AT34352B
AT34352B AT34352DA AT34352B AT 34352 B AT34352 B AT 34352B AT 34352D A AT34352D A AT 34352DA AT 34352 B AT34352 B AT 34352B
Authority
AT
Austria
Prior art keywords
spruce
beer
shoot
production
desc
Prior art date
Application number
Other languages
German (de)
Inventor
Albert Kummle
Original Assignee
Albert Kummle
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Albert Kummle filed Critical Albert Kummle
Application granted granted Critical
Publication of AT34352B publication Critical patent/AT34352B/en

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  • Alcoholic Beverages (AREA)

Description

  

   <Desc/Clms Page number 1> 
 



  Verfahren zur Herstellung von Fichtensprossenbier. 



   Die Erfindung betrifft ein   Verfahren   zur Herstellung von sogenanntem Fichtensprossenbier. Die Fiehtensprossen enthalten viel ätherisches 01,   Bitterstoff   und Harz, welche dem daraus bereiteten Bier ein eigenartiges Aroma und einen bitteren und einen von dem   Harzgeha1t   herrührenden. sehr   unangenehmen   Geschmack verleihen. Um den Geschmack des Fichtensprossentieres zu verbessern, hat   man   demselben Sirup zugesetzt. Hiedurch wird aber nur die Bitterkeit 
 EMI1.1 
 

**WARNUNG** Ende DESC Feld kannt Anfang CLMS uberlappen**.



   <Desc / Clms Page number 1>
 



  Process for the production of spruce shoot beer.



   The invention relates to a method for producing so-called spruce shoot beer. The sprouts contain a lot of essential oil, bitter substances and resin, which give the beer made from them a peculiar aroma and a bitter one and one that comes from the resin. give a very unpleasant taste. To improve the taste of the spruce sprout animal, syrup was added to the same. But this only increases the bitterness
 EMI1.1
 

** WARNING ** End of DESC field may overlap beginning of CLMS **.

Claims (1)

Verfahren zur Herstellung von sogenanntem Fichtensprossenbier, dadurch gekennzeichnet. dass der heissen oder erkalteten Würze Lindenblüten hinzugesetzt werden zu dem Zweck, den von den Fichtensprossen herrührenden Harzgeschmack des Getränkes zu beseitigen. **WARNUNG** Ende CLMS Feld Kannt Anfang DESC uberlappen**. Process for the production of so-called spruce shoot beer, characterized. that linden blossoms are added to the hot or cold wort for the purpose of eliminating the resinous taste of the drink caused by the spruce shoots. ** WARNING ** End of CLMS field may overlap beginning of DESC **.
AT34352D 1907-12-01 1907-12-01 Process for the production of spruce shoot beer. AT34352B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
AT34352T 1907-12-01

Publications (1)

Publication Number Publication Date
AT34352B true AT34352B (en) 1908-09-10

Family

ID=3550461

Family Applications (1)

Application Number Title Priority Date Filing Date
AT34352D AT34352B (en) 1907-12-01 1907-12-01 Process for the production of spruce shoot beer.

Country Status (1)

Country Link
AT (1) AT34352B (en)

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