DE3217011A1 - Process for the production of a beverage from wheat beer, in particular yeast wheat beer - Google Patents

Abstract

In a process for the production of a beverage from wheat beer, in particular yeast wheat beer, and fruit juice or fruit syrup, in particular raspberry syrup, the fruit juice or fruit syrup is evenly added to the wheat beer in a metered manner before or after bottling thereof, the addition expediently being carried out at a time at which the fermentation of the wheat beer has not completely finished.

Description

METHOD FOR PRODUCING A DRINK FROM WHEAT BEER,

IN PARTICULAR YEAST WHEAT BEER The invention relates to a method for the production of a beverage from wheat beer, in particular yeast wheat beer, and Fruit juice or fruit syrup, especially raspberry syrup.

It is known to have a drink made from wheat beer or wheat beer with a Make a relatively small amount of raspberry syrup by either first Put a shot of raspberry syrup in the drinking glass and then top up with the beer fills or vice versa. Popularly, such a drink is called "whites with a shot" or also called Berliner Weisse mit Schuß "and is considered to be particularly tasty and refreshing.

However, it is to be regarded as a disadvantage that this drink has so far been used was always produced individually, i.e.

it was specially mixed for each customer at the bar counter, the amount of raspberry syrup added naturally also fluctuated, which is disadvantageous led to more or less sweet drinks. The sugar content of the raspberry syrup is known to be relatively high. The object on which the invention is based is seen in creating a method of the type mentioned above, with which Help yourself this particular workload for the landlord or waiter can be avoided and the rest of an improved and particularly uniform quality of the drink guaranteed.

According to the invention, this object is achieved in that the fruit juice or fruit syrup evenly before the wheat beer or when it is bottled is added in a metered manner.

The addition of fruit juice or fruit syrup, especially raspberry syrup, is thus automated according to the invention to a work process that takes place before or during From filling the drink takes place and thus a special amount of work when Pouring the drink into the glass intended for the guest makes it unnecessary. Furthermore are of an improved and uniform quality and, in particular, a more uniform quality Content of the beverage in fruit juice or

Fruit syrup ensured what was not the case after the addition of the "shot" by hand naturally vary with regard to their amount had to. It has also been found that a more or less long to get through the necessary storage inevitably resulting storage of the filled bottles leads to an improvement in taste.

According to a preferred embodiment of the method according to the invention the addition takes place at a time when the fermentation of the wheat beer is still taking place is not fully completed. This so-called secondary fermentation can take place before Bottling takes place, but also at least partially still in the bottle himself. This ensures that the added by the juice or syrup Sugar is at least partially converted to carbonic acid and alcohol, what the mentioned To that extent, taste improvement entails than the drink less sweet or

tastes bitter and the fruit aroma recedes a bit, so that the taste is somewhat similar to that of sparkling fruit wine.

It has been found to be useful to start with the fruit juice or Pour the fruit syrup into the respective bottle and then the wheat beer to fill in the bottle. In addition to raspberry syrup, there are also cherry syrups, for example and woodruff syrup can be used.

According to a preferred embodiment of the method, pro Add about 30 cm3 to 40 cm3 of raspberry syrup to a liter of wheat beer. Both that The light wheat beer used as well as the raspberry syrup are commercially available, whereby a normal Hefeweizen beer has an original wort content of around 12%, a Hefeweizen export beer has such of about 12.5%. After performing the invention Method then results in a drink with an original wort content of 14% to 16%.

It goes without saying that the use of dark wheat beer, as it has been brewed more and more recently, is basically possible.

The analysis of a beverage produced according to the invention with a Adding 30 cm3 of raspberry syrup per liter of wheat beer resulted in the following values: Outer Properties naturally cloudy Color after firing 12.0 - 14.0 Specific weight (200 / 200C) 1.02106 saccharification normal extract% apparently 5.35 extract% really 7.21 alcohol % 4.22 Original wort% 15.24 Degree of fermentation% Apparently 64.90 Degree of fermentation% Real 52.69 pH (glass electrode) 4.00

Claims (4)

Claims 1. A method for producing a beverage from Wheat beer, in particular yeast wheat beer, and fruit juice or fruit syrup, in particular Raspberry syrup, d a -d u r c h e k e n n n z e i c h n e t that the fruit juice or Fruit syrup is evenly mixed with wheat beer before or when it is bottled is added in a metered manner. 2. The method according to claim 1, d a d u r c h g e -k e n n z e i c h n e t 'that the addition takes place at a point in time at which the fermentation of the wheat beer is not yet fully completed. 3. The method according to claim 1 or 2, d a d u r c h g e -k e n n z e 1 c h n e t that first the fruit juice or fruit syrup in the respective bottle and then the wheat beer is poured into the bottle. 4. The method of claim 1, 2 or 3, d a d u r c h g e k e n n notices that a wheat beer with an original wort content of about 12% to 12.5% is used and about 30 cm3 to 40 cm3 of raspberry syrup per liter of wheat beer be admitted.