DE25195C - Process for the production of S.G. Champagne beer - Google Patents

Description

IMPERIAL

PATENT OFFICE

Heavily hopped, long-lasting, light beer brewed according to the usual brewing process is after it is ready for storage, add 2 pCt. Krausenbier, d. i. Beer in the first stage of fermentation, offset and bottled.

The filled bottles are closed with good corks and put into the holes of a ordinary board frame with the neck down and left to stand for about 14 days.

During this time, with the addition of the herb beer, such a significant one develops Quantum of free carbonic acid in every single bottle, as known so far with others hopped, bottom-fermented bottled beer could not be achieved.

Because the filled bottles are turned upside down, the yeast becomes are deposited on the walls of the bottle neck, one now turns every day during this 14 days each bottle in this position between the hands around its longitudinal axis and This causes the loosely deposited yeast to sink further until it finally reaches the Cork falls. .

Since the carbonic acid has already developed during this time, one takes if that Beer already looks bare, at least on the eighth day, each bottle carefully in the left hand, turn it upwards with the neck of the bottle, lift the cork with your right hand and causes the tension of the carbon dioxide to blow off the yeast stored on the cork, after which you quickly close the bottle with the cork again. Through this procedure you get a heavily hopped, fermented beer completely free of yeast, bright and very carbonated.

As a result of this significant content of free carbonic acid, this beer still has a refreshing effect at a temperature of up to + 18 ° C, while beer with little or no carbonic acid content above - \ - 8 ° C can no longer be enjoyed.

With a view to maintaining the health of the beer consumer through drinking If the beer is too cold, it is of great importance to have a beer which even at a temperature of + 18 ° C. has a refreshing effect and eliminates any cold for the consumer. But not only sanitary, But this beer also has economic advantages, since it still has a beer without ice cooling very refreshing and healthy beer remains.

Claims (1)

Patent claim: The process of making bottom-fermented bottled beer, consisting in dafs Lager-ripe and Krausen beer, mixed and bottled, the cork down, with a little bit of beer Shake for about 14 days and leave to ferment after this time Champagne production is freed from the yeast.