CZ24587U1 - Beer with apricot taste - Google Patents

Description

Technical field

The technical solution relates to a recipe of a special flavored beer consisting of a mixture of beer and additives in the form of aromatic concentrates or essences or extracts or syrups or juices with an apricot base.

BACKGROUND OF THE INVENTION

The fruit beers on the market are clearly dominated by beers that have a base in the classic Czech beer of lower fermentation, which is mixed in a certain percentage with a fruit component based in a fruit aroma and sweetened with glucose sugar or other type of sugar whether on a fructose or other basis.

For example, from the utility model CZ 9434 a flavored beer containing light beer of an original wort extract concentration of 8 to 12% and additives in the form of a fruit concentrate or essences and possibly water is known, further from utility model CZ 13305 a flavored beer from a light beer of original concentration wort 7.6 to 7.99% with an additive based on water and sugar and an ethanolic aroma solution, for example apricot flavor, and utility model CZ 14834 discloses cherry beer from dark beer, to which is added sweetener and naturally identical cherry aroma. The utility model CZ 20848 discloses a cherry beer consisting of a mixture of beer from the group comprising light or dark or semi-dark or wheat beer, and an aromatic concentrate or juice with a sour cherry base.

Another option is to mix draft beer in a certain ratio with some lemonade based on citric acid, which is one of the most widespread soft drinks.

Flavored beers also include, for example, honey beer known from the utility model CZ 7361, defined by the composition of the base for its production, ie the amount of malt, hops, boiling yeast and bee honey.

None of the prior art mixtures is the result of a targeted selection of the type of beer fermentation with respect to the sensory properties of the flavor delivered. The results of these blends are beverages that are unbalanced in taste and whose drinkability is not ideal, especially if the beverage is not sufficiently chilled.

The essence of the technical solution

The technical solution is based on the idea of using a top-fermented beer as the basis for a fruit-flavored beer, which itself has a fruity aroma that is suitably complemented by an apricot flavor delivered through the additive.

The essence of the invention is a flavored apricot flavored beer consisting of a mixture of beer selected from the group consisting of top-fermented wheat beer fermented with the yeast Sacharomyces cerevisiae and at least one ingredient in the form of an aromatic concentrate or essence or apricot-based syrup or juice; wherein the beer may be present in particular in an amount of 90 to 99.99% by volume and the ingredients may be present in an amount of 0.01 to 10% by volume in particular.

The presence of an ingredient other than apricot is not excluded. It is possible to add, in addition to the apricot syrup, also a maracuja syrup, which has a pleasant, more acidic flavor or flavor. peach syrup.

It has proved to be a particularly advantageous base for the top fermentation beer fermented with the brewing yeast strain Sacharomyces cerevisiae RIBM 147 from the brewing yeast collection of the Research Institute of Brewing and Malting, Inc. This type of yeast produces the smell of fresh apricots in main fermentation.

- 1 CZ 24587 Ul

The additive is preferably in the form of a fruit syrup based on a natural or naturally identical aroma of apricot and glucose sugar, preferably with a refraction of 50 to 56 degrees. Other, for example fruit, sugar, may also be used, and the presence of an artificial sweetener is not excluded.

The resulting beverage, after maturing, has a very delicious and refreshing taste.

Examples of technical solution

Example 1

According to the invention, 100% by volume of flavored beer is produced by mixing 97% by volume of beer made from wort of wheat beer fermented with the brewing yeast strain of Sacharomyces cerevisiae RIBM 147 and 3% by volume of natural apricot and glucose sugar flavor with a 53 degree refraction. The fermented beer is mixed with fruit syrup during ripening.

Example 2

According to the invention, 100% by volume of flavored beer is produced by mixing 99.8% by volume of top-fermented wheat beer and 0.2% by volume of natural apricot flavor.

Claims (6)

is Claims for protection 1. Apricot flavored beer based on a mixture of beer and ingredients, characterized in that the beer is top-fermented wheat beer and the ingredients are in the form of aromatic concentrates or essences or extracts or syrups or juices with an apricot base. Apricot flavored beer according to claim 1, characterized in that the beer is 20 beer from wort of wheat beer top-fermented with a brewing yeast strain of Sacharomyces cerevisiae RIBM 147. Apricot flavored beer according to claim 1 or 2, characterized in that the ingredient is a fruit syrup based on a natural or naturally identical aroma of apricot and glucose sugar. 25 Apricot flavored beer according to claim 1 or 2, characterized in that the ingredient is apricot juice. Apricot flavored beer according to any one of the preceding claims, characterized in that it contains at least 90% by volume of beer and at least 0.01% by volume of at least one ingredient in the form of an aromatic concentrate or essence or leach or syrup or juice. 30 basis of apricot. 6. An apricot flavored beer according to claim 2 comprising 90% to 99.99% by volume of the top-fermented wheat yeast beer Sacharomyces cerevisiae RIBM 147 and 0.01% to 10% by volume of fruit syrup based on natural apricot flavor. 35. An apricot flavored beer according to claim 6 comprising 0.01% to 10% by volume of natural apricot and glucose sugar syrup with a refraction of 50 to 56 degrees.