DE10301340A1 - Cherry beer is produced by an addition of pure natural cherry juice with elderberry juice during the filtration stage, to dwell for some days before layer filtration and pasteurizing - Google Patents

Abstract

To produce a cherry beer, the brewed beer is augmented during filtration by a homogenous mixture of 5-30% of pure natural cherry juice and preferably 20% and especially natural sour cherry juice together with elderberry juice. The mixture dwells for 3-5 days before being passed through a layer filter under a partial pressure, together with the addition of 1-10% of inverted sugar and preferably 3.5%. To produce a cherry beer, the brewed beer is augmented during filtration by a homogenous mixture of 5-30% of pure natural cherry juice and preferably 20% and especially natural sour cherry juice together with elderberry juice. The mixture dwells for 3-5 days before being passed through a layer filter under a partial pressure, together with the addition of 1-10% of inverted sugar and preferably 3.5%. The resultant brew is heated for a short time span at 72 degreesC for pasteurizing, and stored in pressure tanks to be used for filling barrels and bottles.

Description

The invention relates to a method for the production of cherry beers after the brewery an addition of cherry nut juice (preferably sour cherries), preserved natural elderberry juice and invert sugar syrup.

It is known that beers add fruit juice or fruit syrup before fermentation is complete ( DE 32 17 011 ) or the beer is mixed with pure syrup products after fermentation ( GM AT 005 095 ). It is also known that certain products, such as ginseng extracts ( DE 38 06 312 ), Guarana ( AT 406 872 ) or asparagus ( DE 100 09 884 ) are added as a mixture and solutions are shown that contain a honey brew brewed separately from the beer ( DE 195 14 484 ).

The processes or Products result in certain flavors of special beers or beer-like Mixed products, some of which are obtained as "Berliner-Weise" or "Radler" with the addition of lemonades become. The special one you want Taste is added by adding or blending of additives to beer (alcoholic or nonalcoholic) with a reduction of the Alcohol content reached. Also the various additions from Products containing sugar are made to improve the fermentation process or to emphasize the lemonade-like character of the beverage thus obtained, usually before the end of the fermentation process and thus before the final storage for bottling the drinks.

The invention has the task of a To produce beer with a special full-bodied cherry taste, whereby the normal fermentation process the beer is not affected.

The change in the manufacturing process according to the invention takes place only after fermentation of the beer and its storage in the storage tank such that a mixture of 5-30 %, preferably 20% from naturally pure cherry juice (preferably Sour cherry nut juice) is added, which is made from pure cherry nut juice (preferably sour cherry juice), natural elderberry juice and a part of invert sugar is formed. The proportion of elderberry juice of the total addition is 1-3%, preferably 2%.

The addition is made in 2 stages in such a way that with the filtration of the brewed beer the cherry nut-elderberry juice mixture is metered in continuously.

This mixture needs after after the addition, a storage time of 3-5 days in the tank. Done during storage the formation of tannins, which are used in conjunction with proteins Flocculation.

These flocculations settle on Bottom off and are after storage when the beer is withdrawn separated a layer filter from the beer, which means that after the under pressure partial filtration of the beer the flocculation remain in the tank.

While the partial filtration is now carried out continuously in the 2nd stage Addition of 1-10%, preferably 3.5% invert sugar syrup.

After this step is still a pasteurization in the form of a short-term heating to about 72 ° C and the cherry beer was pumped into pressure tanks. The usual filling takes place from these tanks barrels or bottles.

The cherry beer so produced shows through the use of cherry nut juice from natural sour cherries a nice one round, full-bodied cherry-tasting beer, which with the common, through flavors or the like additions obtained different flavors can not be achieved can.

The specially used sour cherry juice has an acidity from 16.5-19 g / l; a pH of 3.3; Citric acid maximum 30 mg / g total acid; Max. 250 mg / l lactic acid and max. 2% alcohol.

The proposed solution is possible with all types of beer and results in a well-rounded, full-bodied beer with a cherry taste, that the tastes still correspond to groups of buyers.

The invention will be explained in more detail below using an example:
1. "Neuzeller Klosterbräu Bockbier" was brewed normally and with the 1st filtration before storage 18% cherry nut juice and 2% natural elderberry juice were added continuously.
This cherry beer obtained in this way receives a further addition of 3.5% invert sugar syrup during the second filtration.
Then the indicated pasteurization and pressure filling took place in the storage tank and from there the bottle filling.

The beer is characterized by a full-bodied sweet, cherry-tasting note and covers an existing need after such designer drinks, which are particularly preferred by youth and women.

The use of particularly pure Products show themselves in the end product in better taste and correspond the concern bigger Consumer circuits.

In addition, the manufactured Cherry beer in addition to the normal drinking habit, especially warm tastes good and digestible is.

Claims (3)

Process for the production of cherry beer, characterized in that the finished brewed beer in the filtration for storage is mixed with a homogeneous mixture of 5-30%, preferably 20%, consisting of pure cherry nut juice (preferably sour cherry nut juice) and elderberry juice is subjected to storage for 3-5 days and then partially filtered through a layer filter under pressure with further addition of 1-10% (preferably 3.5%) invert sugar syrup and which is then pasteurized briefly at 72 ° C and in pressure tanks is placed on barrels or in bottles for final filling. A method according to claim 1, characterized in that the natural Kischmuttersaft is a pure concentrate of cherries (preferably sour cherries) with an acidity of 16.5-19 g / l; a pH value from 3.3; a citric acid content of a maximum of 30 mg / g total acid; a lactic acid content of maximum 250 mg / l and a maximum alcohol content of 2 % is and this a natural elderberry juice of approx. 2 Volume% added becomes. Bottom and top fermentation Beer (preferably bock beer), characterized in that by the inventive Add the cherry and elderberry juice concentrate and the invert sugar syrup a full-bodied rounded, sweet beer that tastes of cherry is obtained.