GB737004A - Improvements in or relating to the production of low alcoholic beers - Google Patents

Improvements in or relating to the production of low alcoholic beers

Info

Publication number
GB737004A
GB737004A GB1066/53A GB106653A GB737004A GB 737004 A GB737004 A GB 737004A GB 1066/53 A GB1066/53 A GB 1066/53A GB 106653 A GB106653 A GB 106653A GB 737004 A GB737004 A GB 737004A
Authority
GB
United Kingdom
Prior art keywords
fermentation
beer
heating
attained
interrupted
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
GB1066/53A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to GB1066/53A priority Critical patent/GB737004A/en
Publication of GB737004A publication Critical patent/GB737004A/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/025—Low-alcohol beverages
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

In producing a bottom- or top-fermented beer of high malt extract and low alcohol content, a mixture of fermented beer and beer pitched for a short time with yeast is subjected to supplementary fermentation in a closed vessel and the fermentation is interrupted, e.g. by heating, cooling, centrifuging or filtering, as soon as the desired alcohol content is attained. The fermentation may proceed at a temperature higher than the ambient temperature. The fermentation vessel may be heated or cooled externally or internally and, preferably, should withstand a pressure of about 5 to 6 atmospheres. Highly fermentable types of sugar generated by saccharification of malt may be formed in the beer. The constitutent beers of the mixture may be derived substantially from the same work and may be present in such a ratio that normal carbon dioxide content is attained when fermentation is interrupted. After interruption by heating, heating may be continued to kill yeasts and bacteria present. The beer may be filled, e.g. under pressure, into vessels such as bottles, cans, metal barrels and wooden casks and then pasteurized. Fermentation may be carried out in the aforementioned vessels. Carbon dioxide may be added to the beer before or during fermentation.
GB1066/53A 1953-01-14 1953-01-14 Improvements in or relating to the production of low alcoholic beers Expired GB737004A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1066/53A GB737004A (en) 1953-01-14 1953-01-14 Improvements in or relating to the production of low alcoholic beers

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1066/53A GB737004A (en) 1953-01-14 1953-01-14 Improvements in or relating to the production of low alcoholic beers

Publications (1)

Publication Number Publication Date
GB737004A true GB737004A (en) 1955-09-21

Family

ID=9715588

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1066/53A Expired GB737004A (en) 1953-01-14 1953-01-14 Improvements in or relating to the production of low alcoholic beers

Country Status (1)

Country Link
GB (1) GB737004A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3402048A (en) * 1964-09-01 1968-09-17 Bierbrauerei Becker Ohg Process for producing beer of the vollbier type

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3402048A (en) * 1964-09-01 1968-09-17 Bierbrauerei Becker Ohg Process for producing beer of the vollbier type

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