FR2824566A1 - Beer flavored with sweet and/or bitter orange peel includes champagne marc - Google Patents

Abstract

Highly fermented light beer flavored with sweet and/or bitter orange peel comprises champagne marc. An Independent claim is also included for a process for producing the beer, comprising the steps of mashing, adding the orange peel, fermentation, storing, bottling, decanting and packaging, in which the champagne marc is added during bottling, before decanting.

Description

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  New aromatisoe beer and its preparation process.

  The present invention relates to a new flavored beer.

  The invention also relates to a process for preparing this beer. We know that light beers are generally prepared by a process usually comprising the following successive phases: - brewing, - fermentation, - aging, - canning, - racking,

- and packaging.

  We prepare a wide variety of beers and each of them

  presents a clean flavor, reflecting the know-how of its manufacturer.

  There are also various beers derived from the previous ones and called "flavored", for example juniper, whiskey or rum, intended for consumers looking for taste sensations

  original, with which they meet a great success.

  It is by carrying out work on such flavored beers that the Applicant has established, unexpectedly, that it is possible to impart a very particular flavor to a light beer, in particular pure malt, by incorporating it during manufacture, at the end of the brewing stage, but before the fermentation stage, peel of sweet and / or bitter oranges and then adding marc of

2 5 Champagne.

  It was certainly known in the past to incorporate orange peels in beer compositions, especially in most white beers, but there was nothing to suggest that the combination of the flavors specific to beer and orange peels with that of marc de Champagne, would lead to an overall flavor as original, totally different from those of the prior art and particularly pleasant on the palate The present invention therefore has as its first object a lager, in particular pure malt, of high fermentation, aromatisce in during manufacture and before fermentation by addition of sweet and / or bitter orange peel, this beer being characterized by

  presence in its composition of marc de Champagne.

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  The Champagne marc content of beer can reach up to 20% by volume, with an alcohol content of up to 13% by volume. Its sugar content can be between

  0 and 10% and its saturation between 0 and 12 g of CO per liter.

  The bitterness of this beer expressed in conventional EBU units in breweries (European Bitterness Unit) is between 0 and 40 EBU units and, in particular, of the order of 21 EBU and its color expressed in EBC units (European Brewery

  Convention) is between 5 and 80 EBC.

  The invention also relates to a process for the preparation of the flavored beer defined above, of the type in which ground peels of sweet and / or bitter oranges are added to the must at the end of the brewing step, before fermentation, this process being characterized in that Champagne marc is incorporated into the beer in

  plumbing just before racking.

  By way of nonlimiting example, the composition and the characteristics of a high fermentation pure malt blond beer, flavored with sweet orange peels and added, in accordance with the invention, are given below.

  to the invention, from Marc de Champagne.

  - content of Champagne marc: 1% by volume, - alcohol content: 5.8% by volume, - sugar content: 0.5% by weight, - bitterness: 21.25 EBU, coloring: 9 EBC,

- saturation: 6.2 g CO / 1.

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Claims (6)

  1. Blonde beer, in particular pure malt, of high fermentation, flavored during manufacture and before fermentation by the addition of peels of sweet and / or bitter oranges, this beer being characterized by the presence in its composition of marc of Champagne. 2. Flavored beer according to claim 1, characterized in that   its content of marc de Champagne is at most 20% by volume.   3. Flavored beer according to one of claims 1 and 2,   characterized in that its alcohol content is at most 13% by volume.   4. Flavored beer according to one of claims 1 to 3,   characterized in that its bitterness is between 0 and 40   EBU (European Bitterness Unit) units.   5. Flavored beer according to one of claims 1 to 4,   characterized in that its coloring is between 5 and 80   EBC (European Brewey Convention) units.   6. Process for preparing a beer according to one of   claims 1 to 5, comprising the usual steps of brewing,   fermentation, aging, canning, racking and packaging, in which crushed bark of bitter and / or sweet oranges is added to the must at the end of the brewing stage, prior to the fermentation stage, this process being characterized in that Champagne marc is incorporated into the beer in