GB860892A - A process for the production of beer or other fermented beverages - Google Patents

A process for the production of beer or other fermented beverages

Info

Publication number
GB860892A
GB860892A GB16596/57A GB1659657A GB860892A GB 860892 A GB860892 A GB 860892A GB 16596/57 A GB16596/57 A GB 16596/57A GB 1659657 A GB1659657 A GB 1659657A GB 860892 A GB860892 A GB 860892A
Authority
GB
United Kingdom
Prior art keywords
malt
dried
heated
green malt
production
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
GB16596/57A
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
Publication of GB860892A publication Critical patent/GB860892A/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
    • C12C1/00—Preparation of malt
    • C12C1/18—Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt
    • 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
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • 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
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • C12C7/042—Mixing malt with water
    • 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
    • C12C7/00—Preparation of wort
    • C12C7/20—Boiling the beerwort
    • C12C7/205—Boiling with hops
    • 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
    • C12C7/00—Preparation of wort
    • C12C7/26—Cooling beerwort; Clarifying beerwort during or after the cooling

Landscapes

  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

In the production of fermented beverages, especially beer, of better foaming capacity, foam retention and keeping qualities, the wort employed is prepared from comminuted ordinary kiln-dried malt and a green malt which has been heated for 5-15 min. at 60 DEG C. at least, and has, during or after this heating, been dried to a water content of 15% or less, the mash being clarified after its saccharification, filtered, boiled with hops, freed from spent hops, clarified, cooled and fermented. The green malt is preferably "under-grown," i.e. germinated grain having only a short radicle. The green malt may be heated in whole grain, crushed or flake form; after the heating and drying, it may be formed to cylinders, balls or briquettes. The heated, dried green malt may be used in the proportion of 5-30% of the kiln-dried malt.
GB16596/57A 1956-05-29 1957-05-24 A process for the production of beer or other fermented beverages Expired GB860892A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE860892X 1956-05-29

Publications (1)

Publication Number Publication Date
GB860892A true GB860892A (en) 1961-02-15

Family

ID=6793258

Family Applications (1)

Application Number Title Priority Date Filing Date
GB16596/57A Expired GB860892A (en) 1956-05-29 1957-05-24 A process for the production of beer or other fermented beverages

Country Status (1)

Country Link
GB (1) GB860892A (en)

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