GB2347606A

GB2347606A - Preparation of alcohol free brew

Info

Publication number: GB2347606A
Application number: GB0003246A
Authority: GB
Inventors: John Joseph Devuyst
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-03-09
Filing date: 2000-02-11
Publication date: 2000-09-13
Also published as: GB0003246D0

Abstract

A method for the preparation of a substantially alcohol free brew comprises the steps of raising the temperature of a conventionally prepared brew or brew concentrate (which contain little or no yeast) until it boils, clarifying the mixture as it boils by removing surface residues which accumulate, rapidly cooling the mixture, adding preservative, storing the mixture in a cool environment to allow the sediments to separate and draining the mixture from the sediments. The alcohol free brew may be bitter, lager, cider, ale or stout and the method preferably comprises the further steps of diluting the drained mixture with water and adding carbon dioxide, <I>eg</I> by injection. Alternatively, carbonated water may be added to the drained mixture. Salt may be added to the mixture prior to boiling or the conventionally prepared brew or brew concentrate may be added to boiling salt water. The preservative preferably comprises sodium metabisulphite and polyethylene glycol and may further comprise potassium sorbate or ascorbic acid. The steps are preferably carried out in a sterile environment, sugar may be added to the boiling mixture and flavouring may be added to the mixture prior to the step of storing, which is preferably carried out for 24-48 hours.

Description

BREWING PROCESS The present invention relates to a brewing process for the production of specialist brews and more particularly to a process for the production of an alcohol free brew.

Low alcohol and alcohol free lagers have been available for many years, yet the commercial brewers do not offer a choice of low alcohol or alcohol free bitter, stout, lager or cider. Many who enjoy the taste of a variety of ales or cider need or prefer to avoid alcohol on some or even all occasions.

Conventional methods of producing alcohol free or low alcohol lagers involve the normal brewing of lager and the removal of the alcohol content at the end of the process. One disadvantage of this approach is that it can never result in a 100% alcohol free brew. In addition the process of extracting alcohol is expensive and time consuming.

Accordingly, the present invention aims to provide a simple and rapid method of producing a brew which is free of alcohol and which may be used to produce a variety of different types of brew.

A first aspect of the present invention provides a method of preparing an alcohol free brew, comprising the steps of : raising the temperature of a conventionally prepared brew or brew concentrate so that the mixture boils; clarifying the mixture by removing surface residues which accumulate during boiling ; rapidly cooling the clarified mixture; adding preservative to the mixture ; storing the mixture in a cool environment to allow the sediments to separate, and draining the mixture from the sediments.

Preferably the conventionally prepared brew or brew concentrate is initially added to boiling water, preferably containing salt, prior to boiling the mixture. Preferably the final brew is prepared by adding water and carbon dioxide to the resulting mixture. In one embodiment, this is achieved by adding carbonated spring water to the mixture. In another embodiment, water is added and then carbon dioxide is optionally added to the brew.

Before describing embodiments of the present invention in detail, it is useful to consider the background to the present invention.

The present inventor desired to produce his own alcohol free homebrew, since alcohol free brews, particularly, ales and cider, are not available commercially. He found that cans of concentrate available for the purposes of home brewing provide good ingredients for real ales and cider. Such concentrates typically comprise hopped malt extract comprising malted barley, hops and water, for bitter, stout and lager, and glucose syrup and apple juice for cider, and are specially prepared to prevent fermentation in the can. However, the present inventor found that no literature is available for the use of such concentrates to produce an alcohol free brew. In addition, the user must wait several weeks before the homebrew is ready for consumption.

The present inventor decided to use the commercially available homebrew concentrate whilst, instead of fermenting the concentrate to produce alcohol, preventing fermentation of the brew by ensuring that the concentrate is free from yeast cells throughout the preparation of the brew.

The present inventor found that the following steps resulted in a substantially 100% alcohol free brew of acceptable quality in terms of taste, smell and appearance.

1. Adding the contents of a commercially available homebrew concentrate to boiling salted water; 2. Rapidly boiling the mixture whilst agitating so that residues form on the surface of the liquid; 3. Removing the surface residues as they accumulate until the liquid is clarified; 4. Rapidly cooling the clarified mixture: 5. Adding preservative to the mixture, the preservative preferably chosen to prevent fermentation of the mixture ; 6. Storing the mixture in a cool environment and allowing the sediments to separate; 7. Draining the liquid from the sediments.

The resulting liquid is then in the form of a concentrated alcohol free brew which can be transported in a refrigerated environment.

The brew is then further diluted for consumption by adding water and preferably also carbon dioxide. This can be achieved by injecting the brew with carbon dioxide before or during the dilution process, or by diluting the mixture with pre-carbonated water.

In contrast to conventional brewing methods, in the process of the present invention no yeast is added and all steps are designed to exclude yeast action. Thus, throughout the process, strict hygiene is essential, particularly in the preparation of an alcohol free brew in which contamination with yeast cells must be prevented, to avoid the production of alcohol by fermentation.

The inventor found that the above steps enabled the brew to be mixed and clarified but prevented contamination with undesirable yeast cells and other organisms. This is believed to be because the rapid boiling of the mixture at the start of the process kills any such organisms already present in the diluted concentrate and brings such dead cells and any other impurities to the surface. The impurities are then substantially removed and any remaining impurities are kept inactive by storing in a cool environment in much the same way as any perishable food or drink. The inventor found that campden tablets containing sodium metabisulphite and polyethylene glycol to be an effective preservative for step 5. Campden tablets are readily available in Ig tablet size or in powder form. In the Examples, the inventor also used an additional preservative, namely potassium sorbate.

The inventor found that step 1 is not essential, but is preferably employed to prevent burning of sugars in the mixture. Salt in the water in step 1 is particularly useful in assisting the formation of scum-like residues during clarification in steps 2 3.

Thus, salt alone may be added in step 1 if the temperature of the mixture can be controlled to prevent burning, thus obviating the need for using boiling water.

Examples of the invention will now be described.

Example 1 : Alcohol free lager, bitter and stout Stage 1-preparation of concentrate 3 pints (1.75 litres) of water were boiled in a saucepan and 2 pinches of salt added.

250g of light or dark malt extracts was stirred into the boiling water together with 1 tablespoon (approx 20 ml) of molasses until dissolved. Then, 1 capful (approx 3 ml) of hop extract and 1 can of homebrew concentrate for 40 pints (such as bitter, stout or lager from Muntons plc of Stowmarket, Suffolk, UK) was stirred into the mixture.

The mixture was then boiled gently so that surface residues accumulated at the liquid surface. The surface residues were periodically scooped off from the liquid surface until the brew boiled clear, and was thus clarified.

The mixture was then rapidly cooled by immersing the saucepan in a sink of cold water, periodically replacing the water in the sink to keep the temperature low. Once the mixture was at a temperature of less than 5 C, preservatives and optional flavourings were added in the form of five 1 g campden tablets, crushed and dissolved in water; lOg citric acid (in powder form); 5g potassium sorbate and 50 ml"Scotch Mist"flavouring.

Stage 2-separation of concentrate from sediments The mixture was then transferred to a sterilised draining vessel as described in UK Patent Application No. 9914449. 5 and stored in a refrigerated environment for 48 hours to allow the sediments to settle. The liquid was then drained from the upper part of the draining vessel, leaving the sediments at the bottom of the draining vessel, and transferred to containers for storage in a refrigerator.

Stage 3-preparation of final brew The thus prepared concentrate was diluted with carbonated water to produce the finished brew.

It will be appreciated that flavourings used in this example may be ornitted or used in other quantities, to taste. In particular, these include the molasses added at the beginning of stage 1 and the"Scotch Mist"flavouring used later in stage 1.

Example 2: Alcohol free cider Stage 1-preparation of concentrate 3 pints (1.75 litres) of water were boiled in a saucepan and 2 pinches of salt added.

25g of white/preserving sugar was stirred into the boiling water until dissolved. Then, I can of homebrew concentrate for 40 pints (CWE"explosive cider") was stirred into the mixture.

The mixture was then rapidly cooled by immersing the saucepan in a sink of cold water, periodically replacing the water in the sink to keep the temperature low. Once the mixture was at a temperature of less than 5 C, preservative was added in the form of five lg campden tablets, crushed and dissolved in water, with 5g potassium sorbate.

Stage 2-separation of concentrate from sediments The mixture was then transferred to a sterilised draining vessel as described in UK Patent Application No. 9914449.5 and stored in a refrigerated environment for 48 hours to allow the sediments to settle. The liquid was then drained from the upper part of the draining vessel, leaving the sediments at the bottom of the draining vessel, and transferred to containers for storage in a refrigerator Stage 3-preparation of final brew The thus prepared concentrate was diluted with carbonated water to produce the finished brew.

It will be appreciated that the process of the present invention may be carried out on a small scale, as in the Examples. In addition, the process may be carried out on a commercial scale using the same or similar proportions of constituents as in the Examples. Moreover, the brew or brew concentrate may be prepared from raw ingredients using conventional techniques prior to carrying out the process as described above. Advantageously, the concentrated brew produced by the first two stages of the process, may be bottled and transported in refrigerated containers to retail outlets. The bottled concentrate takes up less storage space than a conventional brew, thus saving transport and storage costs. The process of the present invention has been used to produce a wide variety of alcohol-free or low alcohol beverages including: lager, stout, bitter, cider, wine etc.

Various modifications and changes can be made to the described Examples. For instance, the inventor has found that 1/2 teaspoon of ascorbic acid may be used as an alternative to potassium sorbate in the Examples. The use of light or dark dried malt extracts as a sweetener is not essential and may be varied to taste, or replace with about 25g white/preserving sugar.

It is intended to include all such alternatives, equivalents and variations which fall within the scope of the present invention as defined in the accompanying claims.

Claims

CLAIMS : l. A method for preparing a substantially alcohol free brew, comprising the steps of: raising the temperature of a conventionally prepared brew or brew concentrate until it boils ; boiling the mixture, clarifying the mixture by removing surface residues which accumulate during boiling ; rapidly cooling the clarified mixture ; adding preservative to the mixture; storing the mixture in a cool environment to allow the sediments to separate, and draining the mixture from the sediments.
2. A method as claimed in claim 1, further comprising the step : adding salt to the mixture prior to said boiling step.
3. A method as claimed in claim 2, wherein said step of adding salt to the mixture comprises: adding said conventionally prepared brew or brew concentrate to boiling salted water.
4. A method as claimed in claim 1, 2 or 3, wherein the preservative comprises one or more campden tablets.
5 A method as claimed in claim 4, wherein the preservative further comprises potassium sorbate.
6. A method as claimed in any preceding claim, further comprising the step : adding sugar to the boiling mixture.
7. A method as claimed in any preceding claim, wherein the step of rapidly cooling comprises immersing the clarified mixture in a cold sink.
8. A method as claimed in any preceding claim, further comprising the step of adding flavouring to the mixture prior to the step of storing.
9. A method as claimed in claim 8, wherein the flavouring includes scotch mist flavouring.
10. A method as claimed in any preceding claim, wherein the steps are carried out in a sterile environment.
11. A method as claimed in any preceding claim, wherein the step of storing is carried out for between 24 and 48 hours.
12. A method as claimed in any preceding claim, wherein prior to the step of storing, the mixture is transferred to a draining vessel.
13. A method as claimed in claim 12, wherein the step of draining comprises removing the liquid from the upper part of the draining vessel without disturbing the sediments at the bottom of the draining vessel.
14. A method as claimed in any preceding claim, further comprising the steps : diluting the drained mixture with water, and adding carbon dioxide.
15. A method as claimed in claim 14, wherein the step of adding carbon dioxide comprises injecting the drained mixture with carbon dioxide.
16. A method as claimed in claim 14, wherein the steps of diluting the drained mixture with water, and adding carbon dioxide, comprise the single step of adding carbonated water to the drained mixture.
17. A method for preparing an alcohol free brew substantially as hereinbefore described with reference to Example 1 or Example 2.