DE202007004871U1 - Light bottom-fermented beer used e.g. as a light beer comprises a changed bitter composition having an elevated bitter material content depending on the brewing method and a further additive - Google Patents

Light bottom-fermented beer used e.g. as a light beer comprises a changed bitter composition having an elevated bitter material content depending on the brewing method and a further additive Download PDF

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Publication number
DE202007004871U1
DE202007004871U1 DE200720004871 DE202007004871U DE202007004871U1 DE 202007004871 U1 DE202007004871 U1 DE 202007004871U1 DE 200720004871 DE200720004871 DE 200720004871 DE 202007004871 U DE202007004871 U DE 202007004871U DE 202007004871 U1 DE202007004871 U1 DE 202007004871U1
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beer
bitter
light
content
beer according
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DE200720004871
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German (de)
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Schiffer Katja Ch
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Individual
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Priority to DE200720004871 priority Critical patent/DE202007004871U1/en
Publication of DE202007004871U1 publication Critical patent/DE202007004871U1/en
Priority to DE102008017539A priority patent/DE102008017539A1/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/20—Boiling the beerwort
    • C12C7/205—Boiling with hops
    • C12C7/22—Processes or apparatus specially adapted to save or recover energy

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

Light bottom-fermented beer comprises a changed bitter composition having an elevated bitter material content depending on the brewing method and a further additive.

Description

Die Neuerung betrifft ein untergärig gebrautes, helles Bier mit einem gegenüber dem üblichen Gehalt an Bittereinheiten deutlich erhöhten Bitterstoffgehalt, vornehmlich an Iso-α-Säuren.The Innovation concerns a bottom-fermented brewed, light beer with one compared to the usual content of bitterness units significantly increased Bittern content, mainly of iso-α-acids.

Es ist bekannt, dass eine deutliche Erhöhung des Bitterstoffanteils in hellen untergärigen Voll-Bieren viele positive Wirkungen hervorruft. Diese können der Gebrauchsmusterschrift DE 202006011049 U1 entnommen werden.It is known that a significant increase in the proportion of bittering in bright bottom-fermented whole beers produces many positive effects. These can be the utility model DE 202006011049 U1 be removed.

Erfindungsgemäß wurde nun festgestellt, dass diese Vorteile auch bei anderen hellen Bieren als Vollbieren zum tragen kommen.According to the invention was Now, these benefits are also found in other light beers Whole beers come to fruition.

So harmoniert ein extrem herber Geschmack vor allem bei Starkbieren hervorragend mit dem kräftigen Geschmack eines Bockes.So harmonizes an extremely tart taste especially with strong beer excellent with the strong Taste of a buck.

Darüber hinaus tritt die kaschierende Wirkung der Hopfeninhaltstoffe auch bei Schankbieren auf, sodass diese nicht mehr als leer empfunden werden.Furthermore occurs the laminating effect of hops ingredients even with tapers, so that they are no longer perceived as empty.

Im Bereich alternativer Malze (kein Gerstenmalz) ergeben sich durch die deutliche Erhöhung der Bitterstoffe vollkommen neue Geschmacksnoten. Dies ist vor allem vor dem Hintergrund des Bedarfs ständig neuer und innovativer Produkte auf dem Biermarkt von Bedeutung.in the Range of alternative malts (no barley malt) arise through the significant increase the bitter substances completely new flavors. This is above all against the background of the need constantly newer and more innovative Products on the beer market are important.

Eine besonders vorteilhafte Ausführung der Erfindung ist bei allen untergärigen hellen Bieren durch einen Bitterstoffgehalt von 100 BE gegeben. Hier besitzt das Bier eine angenehme, deutliche, aber nicht zu starke Bitterkeit und wirkt zugleich beruhigend, jedoch nicht ermüdend.A particularly advantageous embodiment The invention is in all untergärigen bright beers by a Bittern content of 100 BE given. Here the beer has one pleasant, clear, but not too strong bitterness and works at the same time calming, but not tiring.

Claims (13)

Helles untergäriges Bier mit veränderter Bitterstoffzusammensetzung, welches unabhängig von seinem Brauverfahren und von seiner weiteren Zusammensetzung einen gegenüber dem üblichen Bitterstoffgehalt erhöhten Gehalt an Bitterstoffen aufweist.Light bottom-fermented Beer with a change Bitter composition, which is independent of its brewing process and of its further composition one over the usual one Bittern content increased Contains bittering substances. Bier nach Anspruch 1, dadurch gekennzeichnet, dass der Gehalt an Bitterstoffen (vornehmlich Iso-α-Säuren) > 50 BE (mg/l) liegt.Beer according to claim 1, characterized in that the content of bitter substances (mainly iso-α-acids)> 50 BE (mg / l). Bier nach Anspruch 1, dadurch gekennzeichnet, dass der Gehalt an Bitterstoffen (vornehmlich Iso-α-Säuren) ≥ 60 BE (mg/l) liegt.Beer according to claim 1, characterized in that the content of bitter substances (mainly iso-α-acids) is ≥ 60 BE (mg / l). Bier nach Anspruch 1, dadurch gekennzeichnet, dass der Gehalt an Bitterstoffen (vornehmlich Iso-α-Säuren) zwischen 70–200 BE (mg/l) liegt.Beer according to claim 1, characterized in that the content of bitter substances (mainly iso-α-acids) between 70-200 BE (mg / l). Bier nach Anspruch 1, dadurch gekennzeichnet, dass der Gehalt an Bitterstoffen (vornehmlich Iso-α-Säuren) ≥ 100 BE (mg/l) liegt.Beer according to claim 1, characterized in that the content of bitter substances (mainly iso-α-acids) is ≥ 100 BE (mg / l). Bier nach Anspruch 1, dadurch gekennzeichnet, dass der Gehalt an Bitterstoffen (vornehmlich Iso-α-Säuren) ≥ 150 BE (mg/l) liegt.Beer according to claim 1, characterized in that the content of bitter substances (mainly iso-α-acids) is ≥ 150 BE (mg / l). Bier nach den Ansprüchen 1–6, dadurch gekennzeichnet, dass es sich um ein Leicht-Bier handelt.Beer according to claims 1-6, characterized that it is a light beer. Bier nach den Ansprüchen 1–6, dadurch gekennzeichnet, dass es sich um ein Schank-Bier handelt.Beer according to claims 1-6, characterized that it is a tap beer. Bier nach den Ansprüchen 1–6, dadurch gekennzeichnet, dass es sich um ein Stark-Bier handelt.Beer according to claims 1-6, characterized that it is a strong beer. Bier nach den Ansprüchen 1–6, dadurch gekennzeichnet, dass es sich um ein alkoholfreies Bier handelt.Beer according to claims 1-6, characterized that it is a non-alcoholic beer. Bier nach den Ansprüchen 1–6, dadurch gekennzeichnet, dass es sich um ein Diät Bier handelt.Beer according to claims 1-6, characterized that it is a diet Beer is traded. Bier nach den Ansprüchen 1–11, dadurch gekennzeichnet, dass es zum Teil mit Rauchmalz gebraut wurde und es sich folglich um ein Rauchbier handelt.Beer according to claims 1-11, characterized that it was brewed partly with smoke malt and it therefore is a smoke beer. Bier nach den Ansprüchen 1–11, dadurch gekennzeichnet, dass es zumindest zum Teil mit alternativen (kein Gerstenmalz) Malzen gebraut wurde.Beer according to claims 1-11, characterized that at least in part with alternative (no barley malt) malts was brewed.
DE200720004871 2007-04-03 2007-04-03 Light bottom-fermented beer used e.g. as a light beer comprises a changed bitter composition having an elevated bitter material content depending on the brewing method and a further additive Expired - Lifetime DE202007004871U1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
DE200720004871 DE202007004871U1 (en) 2007-04-03 2007-04-03 Light bottom-fermented beer used e.g. as a light beer comprises a changed bitter composition having an elevated bitter material content depending on the brewing method and a further additive
DE102008017539A DE102008017539A1 (en) 2007-04-03 2008-04-03 Top-fermented beer with a modified bitter material composition, which exhibits a high concentration independently of its brewing procedure and of its further composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE200720004871 DE202007004871U1 (en) 2007-04-03 2007-04-03 Light bottom-fermented beer used e.g. as a light beer comprises a changed bitter composition having an elevated bitter material content depending on the brewing method and a further additive

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DE202007004871U1 true DE202007004871U1 (en) 2007-07-12

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DE200720004871 Expired - Lifetime DE202007004871U1 (en) 2007-04-03 2007-04-03 Light bottom-fermented beer used e.g. as a light beer comprises a changed bitter composition having an elevated bitter material content depending on the brewing method and a further additive

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DE (1) DE202007004871U1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104263570A (en) * 2014-09-23 2015-01-07 齐鲁工业大学 Preparation method of smoked malt

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104263570A (en) * 2014-09-23 2015-01-07 齐鲁工业大学 Preparation method of smoked malt
CN104263570B (en) * 2014-09-23 2016-06-01 齐鲁工业大学 The preparation method of a kind of sootiness Fructus Hordei Germinatus

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