DE10219932B4 - Process for the production of beer with increased alcohol content - Google Patents

Abstract

Process for the production of beer with an increased alcohol content, characterized in that an alcohol distillate likewise obtained from beer is added to a beer in order to increase the alcohol content, but not the residual extract content, of the beer thus produced.

Description

The invention relates to a Process for the production of beer with increased alcohol content.

Out AT E 20 760 B a method for the treatment of alcoholic beverages and alcoholic beverages produced by this method is known.

The DE 33 44 628 A1 describes a method for concentrating alcoholic beverages.

Known beers with an increased alcohol content are the so-called strong beers or Bock or Doppelbock beers. For example have to Bock beers according to the Beer Ordinance of June 2, 1990 § 3 Identification of the beer category (2) a wort content of 16% or more (Doppelbock beers at least 18% original wort content).

The original wort content or extract content is the proportion of mainly brewed malt brought into solution in the brewhouse of a brewery. The solution created by mashing and hop cooking is the hopped wort, to be fermented. It consists of paler and extract. The latter consists of the soluble made and degraded substances of the malt, the water ions and the dissolved components of the hops together.

For the fermentation and the later Alcohol content of a beer is mainly the composition the carbohydrates of the wort decisive. fermentable single sugars (glucose and fructose) are double sugars (Sucrose and maltose) and the triple sugar (maltotriose). Non-fermentable extract consists of the dextrins and the other ingredients.

During fermentation, the fermentable extract of the wort is converted into mainly alcohol and CO ² . The difference between the extract content of the wort and the extract content of the finished beer gives the degree of fermentation.

To now a higher alcohol content in the beer too must get the Share of fermentable Extract in the wort elevated become. This is done by increasing brewing. With the increase of the fermentable Extract increased the proportion of non-fermentable substances. Not this one fermentable substances in the finished beer is called the residual extract, which is especially for strong beers for her fattening taste is responsible.

The invention is based on the object To create methods of the specified genus, which differ from the usual Process for the production of beer with an increased alcohol content, the type of taste of the beer differs from that of the known beers differs, with a dry taste and also a particularly bright color of the beer can be achieved.

This object is achieved by the Characteristic features of claim 1 solved.

Appropriate developments of the invention are in the subclaims characterized.

In the method according to the invention for the production of beer with elevated Alcohol content increases the alcohol content of the beer in that the beer to be produced Beer an alcohol distillate also obtained from beer added becomes. This increases the alcohol content, but not the residual extract content of the so produced beer. By adding the distillate, one finds Volume increase instead, so that percentage of residual extract content reduced. How to get one completely different flavor than the currently commercially available Strong beers with their fattening taste. The alcohol content can be so also set as high as possible, so that there is the possibility to Strongest time Beers according to the German Purity Law (alcohol content approx. 12% vol.) to surpass.

Since with your inventive method with Adding beer distillate only increases the alcohol percentage, can also be used to make dry beers. With commercially available Dry beers achieve the desired dry taste by that he a wort in the brewhouse that produces a degree of fermentation of about 90%. In the method according to the invention, this dry taste very simply by adding alcohol distillate reach for another beer.

When distilling beer the possibility, The relationship of flavorings and alcohol content in the distillate. Thereby you can make beers that have their own taste, the over the currently used brewing process cannot be achieved.

Since only water during distillation, The distillate is alcohol and flavoring colorless. By adding colorless distillate to a beer its color is lightened. You can even make colorless beers, by making a very flavor-intensive distillate with brewing water rediluted and Carbonated with fermentation carbonic acid.

Since the transportation and logistics costs in the breweries are considerable and many breweries expose their beer to further sales channels, the consideration of a beer concentrate makes economic sense. A beer concentrate can thus be produced with the method according to the invention with the addition of beer distillate. For this purpose, the beer, which will later be mixed with distillate, must be brewed in such a way that the desired beer type is obtained after concentration. Ie, if you want to have a concentrate of 1/3 volume of the beer to be made afterwards, you have to take this into account when adding hops (three times the amount) be viewed. Triple the amount of alcohol is obtained by adding the distillate. In order to avoid losses in quality, the water with which the concentrate is to be rediluted must have brewing water quality. Since the concentrate in this example has a three times higher alcohol content, the biological shelf life also increases, since the alcohol has an inhibitory effect on beer-damaging bacteria.

For the production of a beer distillate For economic reasons it is advisable to use beers whose Best before date has expired, or the slight taste error, e.g. Diacetyl flavor or alcohol-water mixtures used in the manufacture of reduced alcohol Beers are produced.

All commercially available can be used to produce the distillate equipment (Combustion devices) be used, i.e. from the simple still to High-performance systems. The same can be said about the one available in every brewery Mash or wort pan be distilled. In some cases, this requires a relatively simple one Reconstruction (collecting the steam clouds and their condensation via one Cooler).

When distilling the desired components Alcohol, flavors and aromas from the beer to be distilled be won. Under normal conditions, water boils at 100 ° C and alcohol at 78.3 ° C. While the warming phase however, water and alcohol evaporate at the same time. Because the alcohol has a lower boiling point, evaporates in relation to Water more and more alcohol. This goes up to the boiling point of alcohol, up to 78.3 ° C. If you are stronger heated, approaching you look more and more at the boiling point of the water, and the water content in the steam increases. Therefore, heating up too much is not sensible. simultaneously the remaining volatile evaporate with water and alcohol Substances. The boiling point of the substances also plays a role here.

The substances with a low boiling point such as. Acetaldehyde, evaporate right at the start of heating (so-called lead). Substances with a boiling point higher than 78.3 ° C evaporate later and at higher Temperatures, e.g. higher Alcohols (so-called wake). To get a quality distillate, a slow one Heating take place. The heating up phase should take about an hour. The now occurring lead is removed and is like the tail for the method according to the invention not of interest. The changeover from pre-run to middle run (distillate) and middle to follow-up is based on experience, such as time, Temperature measurement in the steam, taste test or with commercially available test devices. ever purer the distillation of the middle course and the higher the Alcohol concentration is all the less aroma and flavor are in the distillate. This is in the production of beers with the addition of beer distillate. The quality of the distillate can now on the desired relationship from flavorings to alcohol.

With a simple distillation a beer with 4.5% vol. Share of alcohol. you get a distillate with a Alcohol content of approx. 35% vol. A second distillation increases the alcohol content of approx. 35% vol. to approx. 70% vol. Generate high-performance systems a distillate of over 90% vol. Alcohol.

The distillate can be continuous during the Distillation can be added to another beer, or the distillate is first collected and then added to a beer.

If you make the distillate from beer, that was brewed according to the German Purity Law and such closes again, it is also considered brewed according to the German Purity Law.

Claims (3)

Process for the production of beer with an increased alcohol content, characterized in that an alcohol distillate likewise obtained from beer is added to a beer in order to increase the alcohol content, but not the residual extract content, of the beer thus produced. A method according to claim 1, characterized in that this Distillate during another beer is added to the distillation. A method according to claim 1, characterized in that this Distillate first collected and later is added to a beer.