GB1179482A - Process for Fermenting and Aging a Malt Beverage - Google Patents

Process for Fermenting and Aging a Malt Beverage

Info

Publication number
GB1179482A
GB1179482A GB1707267A GB1707267A GB1179482A GB 1179482 A GB1179482 A GB 1179482A GB 1707267 A GB1707267 A GB 1707267A GB 1707267 A GB1707267 A GB 1707267A GB 1179482 A GB1179482 A GB 1179482A
Authority
GB
United Kingdom
Prior art keywords
ppm
aging
temperature
beer
fermenting
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB1707267A
Inventor
Joseph Albert Kozulis
Peter Davis Bayne
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Jos Schlitz Brewing Co
Original Assignee
Jos Schlitz Brewing Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Jos Schlitz Brewing Co filed Critical Jos Schlitz Brewing Co
Publication of GB1179482A publication Critical patent/GB1179482A/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • C12C11/00—Fermentation processes for beer
    • C12C11/003—Fermentation of beerwort
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages

Landscapes

  • 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)
  • Alcoholic Beverages (AREA)

Abstract

1,179,482. Fermenting and aging malt beverages. JOS. SCHLITZ BREWING CO. April 13, 1967 [April 18, 1966], No.17072/67. Heading C6E. In a process of fermenting and aging a malt beverage, fermentable yeast-containing wort is continuously agitated, as by circulation through a heat exchanger, at a first temperature between 45 and 70‹ F. until the specific gravity of the fermented wort decreases to a predetermined value 5 degrees plato to produce a beer and the beer is aged, for a period of from one to five days, by continuously agitating or circulating it at a temperature at least 4‹F. above the first temperature, preferably in the range 50‹ to 75‹ F., until the product has satisfactory organoleptic qualities viz. predetermined values of acetaldehyde content and diacetyl content below 5 ppm and 0À2 ppm res- pectively. Alternatively, when the diacetyl content has decreased to a value below 0À5 ppm, the temperature may be taken to between 32 and 55‹ F. until the acetaldehyde content reaches the predetermined value below 5 ppm. The aged beer is cooled to between 29‹ and 32‹ F. for the yeast and haze components to be separated by centrifuging. A substantial proportion of the yeast may be removed before the aging. The process may be carried out under automatic control with the aid of monitoring instruments.
GB1707267A 1966-04-18 1967-04-13 Process for Fermenting and Aging a Malt Beverage Expired GB1179482A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US54314266A 1966-04-18 1966-04-18

Publications (1)

Publication Number Publication Date
GB1179482A true GB1179482A (en) 1970-01-28

Family

ID=24166756

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1707267A Expired GB1179482A (en) 1966-04-18 1967-04-13 Process for Fermenting and Aging a Malt Beverage

Country Status (2)

Country Link
ES (1) ES339446A1 (en)
GB (1) GB1179482A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007048450A1 (en) * 2005-10-26 2007-05-03 Südzucker Aktiengesellschaft Mannheim/Ochsenfurt Improved beer production
GB2466634A (en) * 2008-12-30 2010-07-07 Roland Eddie Todd Ultrasonic Enzyme and Nitrogen mix Fermentor

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007048450A1 (en) * 2005-10-26 2007-05-03 Südzucker Aktiengesellschaft Mannheim/Ochsenfurt Improved beer production
US9359586B2 (en) 2005-10-26 2016-06-07 Südzucker Aktiengesellschaft Manufacture of beer
GB2466634A (en) * 2008-12-30 2010-07-07 Roland Eddie Todd Ultrasonic Enzyme and Nitrogen mix Fermentor

Also Published As

Publication number Publication date
DE1642657B2 (en) 1975-08-14
ES339446A1 (en) 1968-05-01
DE1642657A1 (en) 1972-02-24

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