MXPA97003011A - Pasteurization and fermentation of a fermenta extract - Google Patents

Abstract

The invention relates to a method for pasteurization and fermentation in the production of an alcoholic beverage. The method involves taking a soluble fermentable extract from a brewing mixture (barley kneaded with boiling water) processed, mixing it in a mixing zone with a fermentable fermentable extract containing an alcohol content of at least 4% alcohol by volume together with other products that are formed during the fermentation process this mixture by heating the mixture to a temperature no higher than 60øC (140øF), keep the mixture at that temperature for 10 to 20 minutes and then cool the mixture to a fermentation temperature, before fermenting the mixture according to known fermentation processes. In order to produce a continuous flow-through process and better control the specific gravity of the unfermented fermentable extract, the liquid extract of the brewing mixture can be converted to a soluble powder product, which can then be fed in a continuous flow of product powder to dissolve it with a continuous flow of water, to produce a continuous flow of fermentable soluble extract to be mixed with a continuous flow of fermentable fermentable extract that leaves an exit of a continuous fermentation plant, processing the mixture as specified in the before entering the continuous fermentation plant for fermentation to produce an alcoholic beverage

Description

PASTEURIZATION AND FERMENTATION OF A FERMENTABLE EXTRACT Technical field This invention relates to a method for the pasteurization and fermentation of fermentable yeast extracts in the production of an alcoholic beverage and products produced thereby, and more particularly, but nonetheless not exclusively, it is related to a low temperature method for Pasteurize fermentable extracts.

Background of the technique These techniques that obtain pasteurization at lower temperatures also make contributions for improvements in the ripening processes during the pasteurization of fermentable extracts. In the traditional method used in many breweries, the liquid extract resulting from the process of mixing the barley with boiling water (to extract the saccharides) is boiled at approximately 103 ° C (218 ° F), after which the Liquid extract is clarified, cooled and fermented after the addition of brewer's yeast (yeast for the worked liquid ready to be fermented). Fermentation occurs at around 13 ° C REF: 24537 (55 ° F). Under these conditions, through fermentation, the alcohol level is approximately 6% by volume. The literature on brewing reveals that both during and after the traditional process of boiling at approximately 103 ° C (218 ° F), the processes of coagulation and adsorption of nutrients on the coagulant are responsible for removing them from the extract of germinated grain many of the important nutrients that the yeast requires for its fermentation and propagation. In order to prevent the loss of yeast nutrients resulting from the boiling process, another known process was developed that allows the processing of the germinated grain at temperatures that rise up to 71 ° C (160 ° F), after which the extract Liquid processed grain is cooled to around 13 ° C (55 ° F) and fermented with brewer's yeast. Under these conditions in which the liquid extract of the processed sprouted grain is not boiled, but is cooled directly to the fermentation with brewer's yeast, an alcohol content of about 9% by volume will result. This method is described in the New Zealand Patent Specification No. 248338/248503/248973/250413/250975, and the processes described in that specification to prepare a soluble extract that includes yeast nutrients are incorporated by reference in the present specification, and we refer to them as "the preferred processes for preparing a soluble extract". The prior art, even though it is extensive, does not reveal a method to achieve the pasteurization of fermentable extracts at temperatures below 71 ° C (160 ° F). It would be advantageous to carry out pasteurization at temperatures below 71 ° C (160 ° F) in order to avoid coagulation that occurs at temperatures greater than 71 ° C (160 ° F), and which results in a loss by adsorption of important nutrients that yeast requires for fermentation. Those skilled in the art will appreciate that the term soluble extract, when taken from a brewing mixture (worked liquid resulting from boiling water to the barley to extract the saccharides), and according to its meaning in this specification, refers to an extract that contains both fermentable material and also yeast nutrients that are used in part for propagation. It is therefore an object of the present invention to provide a method by which pasteurization of a fermentable extract of a germinated grain brewing mixture can be achieved at temperatures below 71 ° C (160 ° F), and from this way to avoid the loss of yeast nutrients. Other objects of this invention will become apparent from the following description. Disclosure of the Invention In accordance with one aspect of the present invention, there is provided a method for manufacturing an alcoholic beverage comprising the steps of: - taking a soluble fermentable extract in liquid form from a brewing mixture, which has been processed by any known method; mixing the fermentable soluble extract with a fermentable fermentable extract which before fermentation was similar to the soluble fermentable extract, to produce a mixture; process that mixture by heating the mixture to at least 51 ° C (124 ° F) in a heating zone, keep the mixture duarante at least 10 minutes in a conservation zone (of temperature), and then cool the mixture in a cooling zone at a minimum of 10 ° C (50 ° F), all this in (one operation) continuous flow; and fermenting the processed mixture with oxygenated brewer's yeast to produce the alcoholic beverage. In a preferred form of the invention, the method may additionally comprise, before blending, the steps of: evaporating the soluble fermentable extract in liquid form into a vacuum vessel together with a spray dryer, to evaporate the liquid for produce a fermentable soluble extract in powder form; dissolving the fermentable soluble extract with water in powder form, to produce a dissolved powder product that constitutes the fermentable soluble extract to be mixed with the fermentable fermentable extract. Preferably, the temperature of the soluble fermentable extract in liquid form, during its evaporation to take powder form, is kept below 71 ° C (160 ° F). In addition, preferably, the temperature during the dissolution stage can also be maintained below 71 ° C (160 ° F). In a further preferred form of the invention, the dissolved powder product, before being mixed, can have a specific gravity below 1150.

In a further preferred form of the present invention, the fermentable fermentable extract may contain at least 4% alcohol by volume along with other products that are formed during fermentation. In addition, this extract can be mixed with the fermentable soluble extract in a ratio that is substantially from 1 to 1. In another preferred additional form of the invention, the mixture, before being processed, can have an alcohol content of up to 5% of alcohol by volume, together with other products that are formed during the fermentation of the added fermented fermentable extract. Preferably, during processing, the mixture can be heated to a temperature of up to 60 ° C (140 ° F), and maintained at this temperature for up to 20 minutes in the conservation zone (temperature). In accordance with yet another aspect of the present invention, there is provided a method for making an alcoholic beverage comprising the steps of: bringing a fermentable soluble extract of a brewing mixture (barley with boiling water) directly into a brewer's boiler, boiling it with hops and other additives, clarify it (remove the turbid) and then, when the must (brewer) is ready to be cooled and fermented, take the must unfermented and cool it to substantially 55 ° C (131 ° F); - mixing the unfermented wort in a volume ratio of substantially 1 to 1 with a similar flow of wort that has been fermented with brewer's yeast, and which is recycled after fermentation and through a sedimentation process of the yeast , to produce a mixture; process this mixture in a brewing liquor pasteurizer when heating the mixture to a temperature of up to 60 ° C (140 ° F) in a heating zone, keep the mixture for up to 20 minutes in a storage area (from the temperature), and then cooling the mixture in a cooling zone to a fermentation temperature of substantially 14 ° C (57 ° F), all this in (a continuous flow) operation; and fermenting the processed mixture with oxygenated beer yeast, to produce the alcoholic beverage. Preferably, the temperature and the storage time (of the temperature) of the processing step can be a function of the amount (degree of amination) and types of infectious organisms in the mixture. According to still another aspect of the present invention, there is provided a method for manufacturing an alcoholic beverage in (a continuous flow operation), comprising the steps of: taking a soluble, fermentable extract in liquid form from a brewing mixture; which has been processed by any known method; evaporate the fermentable soluble extract in the form. liquid inside a vacuum vessel together with a spray dryer, to evaporate the liquid to produce a soluble fermentable extract as a powder; storing the powdered product until required or transferring it to another site, and keeping the product powder in a (controlled) discharge medium adapted to provide a controlled continuous flow of the powdered product; dissolving the controlled continuous flow of powdered product with a controlled continuous flow of water, in such proportions that a continuous flow of dissolved powder product with a selected specific gravity is maintained; mixing the continuous flow of powdered product ~~ dissolved with a continuous flow of fermentable fermentable extract taken from an outlet of a continuous fermentation plant, in a volume ratio of substantially 1 to 1, to produce a mixture; process the mixture proceeding to heat the mixture to a temperature between 51 ° C (124 ° F) and 60 ° C (140 ° F), according to the amount (degree of contamination) and types of infectious organisms in the mixture, keep the hot mixture in a conservation zone (temperature) for up to 20 minutes, then cool the mix at a fermentation temperature of the yeast of substantially 15 ° C (59 ° F), and return it to an intake of the continuous fermentation plant; and fermenting the processed mixture in a continuous fermentation plant in accordance with known methods of continuous fermentation, to produce the alcoholic beverage. Other aspects of the present invention may be apparent from the following description and with reference to the accompanying drawing. Brief Description of the Drawing Figure 1: Shows a schematic flow diagram of the The production of the vacuum-soluble soluble powder form of the fermentable extract, the dissolution of the soluble powder form of the fermentable extract, the mixing process of the fermented and inferred liquid extracts, the pasteurization process and the subsequent process of fermentation modes of carrying out the invention: In the preferred embodiment of the invention shown in diagrammatic form in Figure 1, the fermentable liquid extract of the brewing mixture (1) (barley with boiling water) is fed to a high vacuum tank (2) which is maintained at high vacuum by means of a vacuum pump (3) In the high vacuum tank (2) the vaporization of the liquid in the fermentable liquid extract and the removal of volatile material takes place instantaneously, for provide a soluble powder form of the extract (4).

Such flash vaporization can be carried out by vacuum spray drying at a controlled temperature. According to a preferred method of the invention, this temperature does not exceed 71 ° C (160 ° F). The soluble powder form of the extract can be packaged in sanitary bags (5) for storage and transportation to distant fermentation plants, or alternatively the powder form can be used directly to provide a fermentable extract. It is represented that the dissolution of the soluble powder form of the liquid extract of the brewing mixture occurs in the mixing tank (6), being the opm temperature to dissolve the powdered form of the fermentable extract that of 71 ° C (160 ° F) using water for beer as a solvent. The liquid solution of the soluble powder form of the fermentable extract which is the fermentable unfermented extract (unfermented) is passed from a mixing tank. (6) to a controlled mixing zone (7), wherein the unfermented fermentable liquid extract is mixed with fermentable fermented extract in a preferred ratio of 1 to 1 by volume. The fermentable fermentable extract is supplied to the mixing zone (7) by a feeding line (8), the feeding line (8) being connected to the fermentation tanks which are the source of the fermentable fermentable extract. Combined, the unfermented fermentable extract and the fermentable fermentable extract are then passed to the pasteurizing equipment of the liquor mass, which consists of heat exchangers joined in series and having a storage zone (of temperature) or retention means arranged between the heat exchangers. The mixture of the unfermented fermentable extract with the fermentable fermentable extract is passed through the heat exchanger (9), in which the temperature of the mixture rises to be between 51 ° C (125 ° F) and 60 ° C (140 ° F). The of pasteurization of the mixture, which is the at which the mixture is maintained at up to 60 ° C (140 ° F) in the conservation zone (of the temperature) or in the retention medium, is determined by the adjustment of the magnitude of the volume of the liquid in the conservation zone (of the temperature) or in the retention medium (10). In the present embodiment, the that the mixture requires to be retained in the conservation zone (of the temperature) or in the retention medium at a temperature between 51 ° C (125 ° F) and 60 ° C (140 ° F) In order to achieve pasteurization, it is around 20 minutes. This depends on the growing and harvesting conditions of the area in which the grain was produced, and on the amount (degree of contamination) and type of the infectious organisms present. The combined extracts of unfermented fermentable extract and fermentable fermentable extract are passed from the storage zone (10) or retention medium through a second heat exchanger (11) which is a cooler, which cooler adjusts the temperature of the fermentation medium. the mixture to be approximately 13 ° C (55 ° F). The mixture which is at approximately 13 ° C (55 ° F) is passed through conducting means (12) through the fermentation tanks, where fermentation occurs after the addition of oxygenated yeast cells at about 13 ° C (55 ° F). The operation of the pasteurization system according to which unfermented fermentable extract and fermented fermentable extract is mixed, heated to a temperature of up to 60 ° C (140 ° F), maintained at a temperature of up to 60 ° C (140 ° F) for a time of up to 20 minutes, it is cooled to a temperature of up to 13 ° C- (55 ° F) and transferred to fermentation tanks can be regulated to result in optimal pasteurization conditions, by varying temperatures and the storage time (of the temperature) of the mixture through the heat exchangers and the retention zone (or of temperature conseravción), and by varying the volume ratio between the unfermented fermentable extract and the fermentable extract fermented in the mixing zone (7). To achieve the benefits of the method according to the present invention it is necessary that the mixture of unfermented fermentable extract and fermented fermentable extract, before being heated, contain at least 2% alcohol by volume together with other products formed during fermentation . In order to obtain a final alcohol concentration of substantially 9% by volume in the fermented extract, which concentration represents the objective in one of the preferred embodiments of the present invention, it is required that the fermented non-fermented extract have a specific gravity of more than 1.075sg before being mixed with the fermented extract. A specific gravity greater than 1.075sg for fermentable unfermented extract can be easily obtained if it is. prepares a liquid solution of the soluble dry powder form of a processed extract of kneaded (from barley with boiling water) germinated grain. The level of alcohol and other fermentation products in the mixture before heating allows lower pasteurization temperatures to be achieved. When a liquid extract obtained directly from a germinated grain kneading process is used instead of a liquid solution of the soluble dry powder of a fermented non-fermented extract, a known method of recycling liquid extract must be used in order to obtain a specific gravity of more than 1.075sg in the unfermented fermentable extract before mixing it with the fermentable fermentable extract. Although in the preferred embodiment the dissolved extract of the soluble powder form of the unfermented fermentable extract is used to mix it with the fermentable fermentable extract, it is possible to directly use other unfermented fermentable excreta in the mixing process. For example, the use of fermentable extract from the process of kneading germinated grain in which the liquid extract is taken to a brewer's boiler and boiled with hops and other additives, then clarified and cooled to around 55 ° C ( 131 ° F) before mixing the non-fermented beer must with a similar flow of must that has been fermented with brewer's yeast. Or alternatively, the use of liquid extract from the kneading process without boiling. The present embodiment of the invention using the liquid solution of the soluble powder form of the fermented unfermented grain germinated extract provides an important advantage over the use of other unfermented fermentable extracts. The fermentable extract not fermented in the form of powder can be added in a graduated continuous flow to a continuous process.It can be stacked and supplied in sanitary bags or in bulk form, thereby providing a concentrated product of relatively small volume in comparison to the bulky germinated grain. The vacuum drying of the unfermented fermentable extract to make it into powder can be done under conditions that allow the production of a uniform product., and with product characteristics of a particular process of kneading (barley with boiling water) or extraction. In this way specific flavor characteristics or quality requirements can be achieved for a particular brewery or for a particular fermentation plant. The ability to adjust the specific gravity of the extract by more than 1.075sg ensures that high levels of alcohol are obtained in the fermentable fermentable extract. In turn, the presence of high levels of alcohol and other fermentation products allows for lower pasteurization temperatures to be used during the pasteurization process. Also the presence of the fermentable extract fermented at high temperatures in the conservation zone (temperature) or in the retention media during the pasteurization process allows rapid maturation changes to occur in the precursor compounds in the fermented unfermented extract mixture. and fermentable fermented extract. This is the elimination of so-called "new flavors" in beer "" by the conversion of diacetyl precursors. It will be appreciated that the low-temperature pasteurization process involves the use of plate heat exchangers to provide heating and cooling of the fermented non-fermented extract mixture and fermented fermentable extract, with a temperature conservation zone between heating and cooling sections, to allow time for the pasteurization process to occur and changes in taste precursors. The heating section of the pasteurization system makes it possible for the temperature of the mixture of the unfermented fermentable extract and the fermentable fermentable extract to be adjusted between 51 ° C (125 ° F) and 60 ° C (140 ° F). Changing the volume of liquid in the heat conservation zone or retention medium of the pasteurization system will allow the mixture to be maintained at a temperature between 51 ° C (125 ° F) and 60 ° C (140 ° F) during a time of up to 20 minutes, and the cooling section will have a capacity to cool the mixture to between 10 ° C and 15 ° C, and preferably to about 13 ° C (55 ° F), this being the temperature that is requires for fermentation. The mixture is kept under pressure during its flow through the plate heat exchangers and the temperature conservation zone, to avoid evaporation of the alcohol. An example of the manufacture of an alcoholic beverage employing the method according to the present invention is presented in Example 1, below. EXAMPLE 1 A soluble extract in liquid form is taken from a brewing mixture that has been processed at temperatures no higher than 71 ° C (160 ° F) to preserve the nutrients of the yeast. The extractable liquid liquid is transferred to an evaporation unit, which comprises a vacuum vessel and a spray dryer, wherein the liquid is converted to a soluble extract powder form. Again, the temperature during evaporation is maintained at or below 71 ° C (160 ° F). The soluble powder extract is transferred to a conical bottom storage silo, to allow a controlled continuous flow of the powder to be dissolved with a controlled continuous flow of water for beer in such proportions, that the required flow rate of the dissolved powder, to a specific gravity preselected, keep in a continuous flow. This continuous flow of unfermented soluble extract passes to a mixing zone in which it is mixed in a volume ratio of 1: 1 with a continuous flow * of fermented fermentable extract leaving the outlet of a continuous fermentation plant, after going through a zone of sedimentation of the yeast. The mixture of the unfermented soluble extract and the fermentable soluble fermentable extract passes to a pasteurizer consisting of a heating zone, a temperature conservation area and a cooling zone. The mixture is heated to a temperature between 51 ° C (124 ° F) and 60 ° C (140 ° F) according to the amount (degree of contamination) and type of infectious organisms in the mixture. This temperature is then maintained in the temperature preservation zone of the pasteurizer for a time of up to 20 minutes before cooling to the fermentation temperature of the yeast of about 15 ° C (59 ° F). The cooled mixture is then returned, all in an uninterrupted flow operation, to the admission of the continuous fermentation plant, for fermentation and subsequent processing according to known methods. The overall effect of the method according to the present invention is to provide pasteurization conditions at low temperatures of fermentable extract and fermented extract. Low temperature pasteurization is possible due to the mixture of unfermented fermentable extract and fermentable fermentable extract. The presence of fermentation products and the resulting change in the pH of the mixture allows lower temperatures to be used to achieve effective pasteurization. The process of pasteurization at a lower temperature also makes it possible to highlight both the flavor as well as the quality of the final alcoholic beverage. It will be appreciated that the embodiments according to the present invention make possible the production of a soluble powder extract of a non-fermented fermentable extract from a processed kneading mixture of disintegrated sprouted grain, as well as a low temperature pasteurization method of a mixture of unfermented fermentable extract and fermentable fermentable extract. The combined process of production? of a soluble powder and pasteurization at low temperature provides a method to reduce the energy levels required for the production of alcoholic beverages, and to improve control over the taste and quality of alcoholic beverages. In those places where specific components or parts of the invention are referred to having known equivalents, then these equivalents are incorporated herein as they would have been individually expounded. Although this invention has been described by way of example and with reference to preferred embodiments, it will be appreciated that modifications or changes may be made to it without departing from the scope or spirit of the invention as defined in the following claims.

Claims (2)

1. CLAIMS: 1. A method for manufacturing an alcoholic beverage characterized in that it comprises the steps of: taking a fermentable soluble extract in liquid form from a brewing mixture, which has been processed by any known method, mixing the soluble fermentable extract with a fermentable fermentable extract which, prior to fermentation, was similar to the soluble fermentable extract, to produce a mixture, process that mixture by heating the mixture to at least 51 ° C (124 ° F) in a heating zone, maintain the mix duarante at least 10 minutes in a conservation zone (of temperature), and then cool the mixture in a cooling zone to a minimum of 10 ° C (50 ° F), all this in (a continuous flow operation) and fermenting the processed mixture with oxygenated brewer's yeast to produce the alcoholic beverage 2. A method according to claim 1, characterized in that, before the clado, also includes the steps of: evaporating the fermentable soluble extract in "*" liquid inside a vacuum vessel together with a spray dryer, to evaporate the liquid to produce a soluble fermentable extract in powder form; dissolving the fermentable soluble extract with water in powder form, to produce a dissolved powder product that constitutes the fermentable soluble extract to be mixed with the fermentable fermentable extract. A method according to claim 2, characterized in that it further comprises the step of packaging the fermentable soluble extract in powder form after the evaporation step, for storage and / or transportation, and wherein the dissolution step is carried performed at a time subsequent to the evaporation step and / or at a remote site from that of the evaporation stage. A method of compliance either with claim 2 or with claim 3, characterized in that the temperature of the fermentable extract in liquid form is maintained below 71 ° C (160 ° F) during its evaporation to powder form. A method according to any of claims 2 to 4, characterized in that the temperature is maintained below 71 ° C (160 ° F) during the dissolving step of the soluble fermentable extract in powder form. A method according to any of claims 2 to 5, characterized in that the dissolution step is carried out using water for beer. A method according to any of claims 2 to 6, characterized in that before mixing, the dissolved powder product has a specific gravity below 1150. A method according to any of the preceding claims, characterized in that the fermentable fermentable extract contains at least 4% alcohol by volume, together with other products formed during the fermentation, and is mixed with the soluble fermentable extract in a substantially from 1 to 1. A method according to claim 8, characterized in that the mixture is heated to a temperature of up to substantially 60 ° C (140 ° F), and is maintained in the temperature preservation zone up to 20 minutes A method according to claim 9, characterized in that the mixture is cooled in the cooling zone to a temperature of substantially 13 * C (59 ° F). 11. A method according to any of the preceding claims, characterized in that, before processing, the mixture has an alcohol content of up to 5% alcohol by volume together with other products formed during the fermentation of fermented fermented extract added . 12. A method according to any of the preceding claims, characterized in that it further comprises the dilution of the alcoholic beverage with oxygen-free carbonated beer water, and the addition of selected fractions of hop extract and other flavoring compounds., in accordance with known post-fermentation processes. 13. A method for manufacturing an alcoholic beverage characterized in that it comprises the steps of: - bringing a fermentable soluble extract of a brewing mixture (barley with boiling water) directly into a brewer's boiler, boiling it with hops and other additives, clarifying it (remove the cloudy) and then, when the must (brewer) is ready to be cooled and fermented, "" "take the unfermented must and cool it to substantially 55 ° C (131 ° F); mixing the unfermented wort in a volume ratio of substantially 1 to 1 with a similar wort flow that has been fermented with brewer's yeast, and which is recycled after fermentation and through a sedimentation process of the yeast, to produce a mixture; process this mixture in a brewery liquor pasteurizer when heating the mixture to a temperature of 60 ° C (140 ° F) in a heating zone, keep the mixture for up to 20 minutes in a conservation area (of temperature), and then cooling the mixture in a cooling zone to a fermentation temperature of substantially 14 ° C (57 ° F), all this in (a continuous flow) operation; and fermenting the processed mixture with oxygenated beer yeast, to produce the alcoholic beverage. A method according to claim 13, characterized in that the alcoholic beverage is diluted with water for oxygen-free beer and is flavored with beer post-fermentation additives, in which hop extracts and flavoring compounds are included, in various relationships, to become alcoholic beverages with various alcohol contents and various flavors, as required. A method for manufacturing an alcoholic beverage in a continuous flow operation characterized in that it comprises the steps of: taking a fermentable soluble extract in liquid form from a brewing or mixing mixture, which has been processed by any known method; evaporating the fermentable soluble extract in liquid form in a vacuum vessel together with a spray dryer, in order to evaporate the liquid to produce a soluble fermentable extract as a powder; storing the powdered product until required or transferring it to another site, and keeping the powder product in a discharging medium adapted to provide a controlled continuous flow of the powdered product; dissolving the controlled continuous flow of powdered product with a controlled continuous flow of water, in such proportions that a "continuous" flow of dissolved powder product with a selected specific gravity is maintained; mixing the continuous flow of dissolved powder product with a continuous flow of fermentable fermentable extract taken from an outlet of a continuous fermentation plant, in a volume ratio of substantially 1 to 1, to produce a mixture; - process the mixture proceeding to heat the mixture to a temperature between 51 ° C (124 ° F) and_ 60 ° C (140 ° F), according to the amount (degree of contamination) and types of infectious organisms in the mixture, keep the hot mix in a conservation zone (temperature) for up to 20 minutes, then cool the mixture to a fermentation temperature of the yeast of substantially 15 ° C (59 ° F), and return it to an intake of the plant of continuous fermentation; and - fermenting the processed mixture in a continuous fermentation plant in accordance with known methods of continuous fermentation, to produce the alcoholic beverage. 16. A method according to claim 15, characterized in that the specific gravity selected from the dissolved powder product is below a base of substantially 1150. 7. A method according to any of claims 1 to 12, 15 and 16, characterized in that the fermentable soluble extract is prepared according to the "preferred processes for the preparation of a soluble extract" (as defined hereinabove descriptive memory) . 18. A method for making an alcoholic beverage that is characterized as being substantially as described herein and with reference to the accompanying drawing and / or Example. 19. A method for manufacturing an alcoholic beverage according to any of claims 1, 13 or 15, which is characterized as being substantially as described herein. 20. An alcoholic beverage characterized in that it is manufactured according to a method according to any of claims 1 to 19. 21. An alcoholic beverage characterized in that it is manufactured according to a method substantially as described above in the present specification, and referring to the attached drawing and Example. SUMMARY OF THE INVENTION The invention relates to a method for pasteurization and fermentation in the production of an alcoholic beverage. The method involves taking a soluble fermentable extract from a brewing mixture (barley kneaded with boiling water) processed, mix it in a mixing zone with a fermentable fermented extract that contains an alcohol content of at least 4% alcohol by volume along with other products that are formed during fermentation, process this mixture by heating the mixture to a temperature not higher than 60 ° C (140 ° F), keep the mixture at that temperature for 10 to 20 minutes and then cool the mixture to a fermentation temperature, before fermenting the mixture according to known fermentation processes. In order to produce a continuous flow-through process and better control the specific gravity of the unfermented fermentable extract, the liquid extract of the brewing mixture can be converted to a soluble powder product, which can then be fed in a continuous flow of product powder to dissolve it with a continuous flow of water, to produce a continuous flow of fermentable soluble extract to be mixed with a continuous flow of fermentable fermentable extract that leaves an exit of a continuous fermentation plant, processing the mixture as specified in the before entering the plant "continuous fermentation for fermentation to produce an alcoholic beverage.