NL1021406C2 - Beer. - Google Patents

Description

filer

Beer is a beverage obtained by the alcoholic fermentation of wort, prepared from starchy or sugary raw materials, from hops, including hop powder and hop extract, and from drinking water.

Starchy raw materials are understood to mean wheat, maize, rice, sorghum, barley, etc. and their various processed forms.

10 Sugar-containing raw materials are understood to mean: sucrose, invert sugar, dextrose and glucose syrups.

The preparation of beer is a well-known method.

15 The fermentation and ripening of bottled beer is also known for special beers. In those beers prepared according to a traditional brewing process (with fermentation and re-fermentation), the yeast (for the re-fermentation step) remains in the bottles. The yeast sticks to the bottom or to a side wall of the bottle.

20 After a few months of fermentation, the pressure in the beer bottle rises to a pressure of less than 4 bars (4 105 Pa) at 10 ° C.

It has now been noted that by using special yeasts, it is possible to prepare bottled beer with a higher pressure.

25

Thus, the present invention relates to a carbon-containing beer contained in a bottle under a pressure of more than 4 105 Pa (4 bar) at 10 ° C. For example, the beer is at 10 ° C under a pressure between 4 105 Pa and 10 105 Pa (10 bar), preferably between 5 105 and 8 105 Pa at 10 ° C, more preferably between 5.5 105 and 7 105 Pa at 10 ° C C.

I Π 9 1 / β β 2

In an advantageous embodiment, the beer has a real degree of fermentation (measured by the method SM00312) of more than 85%, preferably of more than 90%, more preferably more than 95%, for example of more than 96%, such as more than 97% , 98% or 99%.

5

According to a feature of an embodiment, the beer has an alcohol content (measured according to the method SM00891) of more than 4% volume, preferably between 4 and 16% volume, more preferably between 8 and 16%, for example about 11% volume.

10

According to another feature of an embodiment, after a mixing step, the beer contains less than 5 yeast germ count per ml, preferably less than 1 yeast germ count per ml (measured according to the method NF V08-059 ").

According to a detail of an advantageous beer according to the invention, the beer contains traces of Saccharomyces cerevisiae yeast which can be used to prepare champagne. In particular, the beer contains traces of commercialized Saccharomyces cerevisiae B0213 (strain deposited at Collection de levures d 'intéréts biotechnologique de INA - Paris). Other yeasts can be used, such as yeast strains (preferably saccharomyces cerevisiae) which allow further fermentation for wines with an alcohol content of more than 13% (volume), preferably of more than 15% (volume), or which have fermentation capacity up to an alcohol content of more than 17% (volume).

For example, the beer contains more than 10 CO 2/1. Preferably, after pouring the beer into a long glass, CO2 gas beads are released with an average size of less than 1 mm, more preferably less than 0.5 mm. In an advantageous embodiment, the CO2 gas beads are released in the form of beads that are separated from each other and that move upwards along a plurality of vertical lines that are separated from each other. These lines start from · '! 3 is the part of the beer that is in a long glass, or almost from the bottom of the glass.

According to a characteristic of a beer according to the invention, no yeast sticks to the bottom of the bottle, as well as preferably to the side of the bottle.

For example, the bottle has a volume of from 0.3 1 to 12 1, preferably from 0.7 1 to 3 1.

For example, the beer has a dry matter content of between 4 and 10 g per 100 ml (measured according to the method SM00449).

The invention also relates to a method for preparing a beer according to the invention, wherein said method comprises the following steps: a brewed beer mixed with a yeast solution, a yeast usable for preparing Champagne, with at least one clarifying agent, and optionally with sugar to obtain a sugar content (measured as dry sugar) in the beer between 1.5 and 8 g / l, this brewed beer is bottled with yeast and clarifying agent in bottles, whereby these bottles can be subjected at a pressure of more than 4 105 Pa at 10 ° C, preferably of more than 5 105 Pa at 10 ° C, more preferably of more than 5.5 105 Pa at 10 ° C (The bottles may also be sufficiently sturdy for presses of 6 bars, 8 bars, 10 bars and even more), 25 · the bottles are sealed with a thimble and a cork, • the beer with yeast is re-fermented in the bottle, • after a sufficient re-fermentation, the bottles are subject to a left / re a clockwise rotating movement and a lifting movement to move the bottom of the bottles upwards relative to the neck so that the yeast ends up in the thimble, 0? 1 406 4 • at least the yeast contained in the thimble is freezing to form an icicle, • the bottle is placed in an oblique condition with the neck facing upwards with respect to the bottom, 5 · in that oblique condition the freezing icicle is removed, • the bottle is sealed with a champagne cork and • the sealed bottle preferably rests horizontally.

At least one starch-containing raw material is brewed (preferably according to a traditional method) to prepare the beer. Examples of starch-containing raw materials are grains, wheat, rice, sorgo, corn, etc., and mixtures thereof.

According to an embodiment, between 1.5 and 4.5 g of sugar / 1 beer are added before the re-fermentation step.

15

Preferably the re-fermentation step is carried out to obtain a pressure in the sealed bottle of more than 4 105 Pa at 10 "C, for example between 4 105 Pa and 10 105 Pa at 10 ° C, preferably between 5 10 Pa and 10 105 Pa at 10 ° C , more preferably between 5.5 105 and 7 105 Pa at 10 ° C.

For example, during the entire re-fermentation step, the temperature of the beer is between 5 ° C and 25 ° C, preferably between 5 ° C and 15 ° C.

The re-fermentation step can take a period of 15 days to 1 year, preferably between 1 month and 6 months, more preferably between 2 and 3 months.

According to an embodiment, the left / right turning movement with a canceling movement is performed intermittently for a period of 2 days to 1 month, preferably between 4 and 15 days, more preferably between 5 and 10 days.

The frozen icicle of the bottle is preferably removed in a state in which an angle between the axial axis of the bottle and a horizontal line is formed, said angle being between 30 and 85 °, preferably between 30 ° and 60 ° lies. Preferably, the frozen icicle is removed at a temperature of about 0 ° C to 15 ° C, preferably of 0 ° C to 10 ° C.

Preferably, the bottle sealed with the cork (after removal of the yeast) rests for at least 10 days before the bottle is opened for drinking the beer.

Details and characteristics of the invention will result from the following description, in which an embodiment of a method for preparing a beer according to the invention is described.

First phase: brewing

A beer is prepared according to a traditional brewing process (with low fermentation, with spontaneous fermentation or with high fermentation). For example, the blonde beer Malheur 10 is brewed, simply according to the traditional method. Other types of beers can also be used. Yet people prefer to use a beer that is brewed at least according to a process with a high fermentation. The brewed beer is then filtered and possibly sterilized.

20

Second phase

The sugar content of the beer is then measured. For example, the sugar content of the beer is between 1 and 3 g / l.

25

A yeast solution is then prepared by mixing dried yeast (Saccharomyces cerevisiae strain B0213 - Collection de levures d'intérêts biotechnologique de INA - Paris) in water at 35 ° C - 40 ° C. This yeast allows a further fermentation of a wine with an alcohol content of more than 15% (volume) 30 and has a high alcohol content (alcohol can be prepared up to an alcohol content of 18% (volume)) 021.

This yeast solution is then mixed with basic beer and with a sugar solution (sugar content of 30 to 70% by weight). The density of the solution is adjusted to 1000 - 1030 (g / l) by adding water and / or sugar solution.

6 liters of that mixture is then mixed with 50 to 100 liters of base beer and with a sugar solution (for example for adding 5 to 10 kg of sugar, preferably via a water solution).

The temperature of that composition is kept at 15 ° C - 30 ° C, preferably at 20 ° C. The mixture is stirred at intervals (e.g. every 6 to 24 hours, preferably every 9 to 15 hours, such as every 12 hours, stirring for 5 to 30 minutes). This multiplication step takes 2 to 10 days, preferably 3 to 7 days, such as 3 to 4 days. The multiplication step is stopped as soon as the density drops from 10 to 20 units (for example from 10 to 14 units). The density is preferably higher than 1000 (g / l).

100 1 of the multiplication step thus obtained are then mixed with 40 to 100 Hl of beer. Sugar is added (+/- 2 to 3 g of sugar per liter of beer) and clarifying agent (usable for preparing champagne, for example 6 to 25 cl (preferably more than 8 cl) Clarifiant S (Institut Oenologique de Champagne, ZI Mardeuil, Route de Cumière, Epemay EMB 51344A) per liter of beer and / or (preferably and) 0.5 to 10 cl phosphate acid (Institut Oenologique de Champagne) (preferably about 1 to 2 cl) per liter of beer.

The beer + additives mixture is then kept homogeneous in a tank for example 25 by means of pumping around. The sugar content (measured as dry matter) of that mixture is then between 3.5 and 5 (for example approximately 4) g / liter of beer.

7

Third phase

The filling of the tank (with pumping around to always have a homogeneous beer) is then done in champagne bottles of 75 cl, bottles that can be subjected to a pressure of more than 15 bars.

The filled bottles are sealed by means of a plastic thimble (cavity directed to the inner volume of the bottle) (thimble known as "bidule" in the Champagne region) and a crown cap. This thimble has several functions, namely sealant, after turning the bottles the yeast and other additives are caught in it, and when freezing the bottle neck an icicle is formed in the thimble, whereby the icicle does not freeze on the crown cork.

15

Fourth phase

Re-fermentation in the bottle is a fairly slow step, which may take two to three months, for example. This re-fermentation takes place at a temperature of 5 to 15 ° C, for example approximately 10 ° C in a virtually dark room. Due to the presence of the sugar in the beer bottles, carbon dioxide is formed, so that the pressure in the bottle rises to 4 - 10 bars at 10 ° C. More alcohol is also formed, so that the alcohol content of the beer at the end of the re-fermentation step can be between 4 and 16% volume. For this re-fermentation, the bottles are lying horizontally or almost horizontally, so that a yeast depot settles along a side of the bottle.

Fifth phase

In that step a slow reversal of the bottles occurs so that the neck is directed downwards relative to the bottom of the bottle.

1 0 21 4 06 8

This barrier can be carried out manually or automatically. This reversal occurs, for example, at a temperature of 5 to 15 ° C, preferably about 10 ° C.

The bottles are subjected to a left / right turning movement with a lifting movement intermittently for 5 to 10 days.

5 During that step (known as "remuage" in the Champagne region), all yeast residues and additives sink into the thimble of the bottles.

Sixth phase 10 The bottles upside down are now subjected to a visual inspection to determine whether virtually all of the yeast residues have actually sunk into the neck of the bottle. Bottles where yeast is still noticeable on the side are removed.

The other bottles with the neck down are treated further. The neck of the bottles is then inserted into a cold bath (for example a bath with a temperature of -25 ° C to -60 ° C, preferably of about -40 ° C, for example a glycol bath). The neck of the bottles is then frozen in a short time. An icicle is thus formed in the neck. The yeast residues are frozen in the icicle.

The bottles with frozen neck are now placed on a conveyor belt. The bottles are placed in an oblique state (for example, an angle between the central axis of the bottle and a horizontal line of 30 ° to 60 °. The crown cap of the bottle becomes low temperature (0 ° C to 15 ° C, preferably less than 5 ° C. The pressure then removes the icicle and the thimble with a bang.

• I

9

Eighth phase

Due to the removal of the icicle, the bottles can no longer be sufficiently filled. A refilling of the bottles can then be done with young beer, with another alcohol, with wine, etc.

Ninth phase io The bottles are now closed with champagne cork and a mouthpiece. After cleaning, the bottles are then labeled. The bottles are then stacked in bins. The bottles are then allowed to rest for about 1 month, so that the CO2 formed (which, by shaking the beer in the bottles) binds to the beer again.

15

The beer is preferably drunk in a long glass. Small CO2 gas balls are formed in the bottom of the beer. The gas balls move upwards along several lines that are separated from each other.

Possible properties of a beer according to the invention can be the following:

Pressure in the bottle at 10 ° C: 5.5 to 7 105 Pa Real fermentation rate: 95% and more (SM00312) 25 traces of Saccharomyces cerevisiae (in particular of Saccharomyces cerevisiae capable of allowing a further fermentation for wines with an alcohol content of more than 15 volume%)

Sulphite content (as SO2): less than 10 mg / l (SM00087)

Foam stability: greater than 180 (SM00316) 1021406 10

Color: from 2, for example between 5 and 100 EBC (SM00314) (the color of the beer can be adjusted by means of additives such as food, colorings, etc.

pH: from 4 to 6, for example about 4.5 (SM00744) 5 bitterness: between 20 and 40, for example about 30 EBC (SM00315) dry matter: between 3 and 10 g / 100 ml, for example about 5.7 g / 100 ml (SM00449) ethanol: between 4 and 16% volume (for example 1 l-12% volume) (SM00891) aerobic mesophilic bacterial count at 30 ° C: <1 per ml (NF V08-051 ') fungi: <1 per ml ( NF V08-059 ') 10 yeasts: <1 per ml (NF V08-059') lactobacilli: <1 per ml (SM00405) protein: between 0.5 and 2 g / 100ml (SM00579) relative density: between 1 and 1 .05, for example about 1.01 (SM00192);

Claims (25)

A carbon-containing beer contained in a bottle under a pressure of more than 5 105 Pa at 10 ° C. Beer according to claim 1, characterized in that the beer is under a pressure of between 10 10 Pa and 10 5 5 Pa at 10 ° C, preferably between 5 105 and 8 105 Pa at 10 ° C, more preferably between 5.5 105 and 7.5 105 Pa at 10 ° C. 10 Beer according to claim 1 or 2, characterized in that the beer has a real degree of fermentation (measured according to the method SM00312) of more than 85%, preferably of more than 90%. ] 5 Beer according to any one of the preceding claims, characterized in that the beer has an alcohol content (measured according to the method SM00891) of more than 4% volume, preferably between 8 and 16% volume, more preferably about 11% volume. 5. Beer as claimed in any of the foregoing claims, characterized in that, after a mixing step, the beer contains less than 5 yeast germ count per ml (measured according to the method NF V08-059 "). Beer according to the preceding claim, characterized in that the beer contains less than yeast germ count per ml (measured according to the NF V08-059 method). 25 Beer according to claim 5 or 6, characterized in that the beer contains traces of Saccharomyces cerevisiae yeast, wherein the yeast can be used to prepare champagne. i .i '· Beer according to the preceding claim, characterized in that the beer contains traces of Saccharomyces cerevisiae B0213 (Collection de levures d'intéréts biotechnologique de INA - Paris). Beer according to claim 5 or 6, characterized in that the beer contains traces of yeast, wherein said yeast is capable of allowing a further fermentation for wines with an alcohol content of more than 13 volume%, preferably of more than 15 volume. %, and / or wherein said yeast has an alcoholic capacity up to an alcohol content of more than 17 volume%. 10 Beer according to any one of the preceding claims, characterized in that the beer contains more than 8 g CO2 / I, preferably more than 10 g CO2 / I. 11. Beer as claimed in any of the foregoing claims, characterized in that the beer contains more than 10 g CO2 / I, wherein after pouring the beer at 5 ° C in a long-shaped glass, CO2 gas balls with an average size of less than Imm , preferably release less than 0.5 mm. 12. Beer as claimed in the foregoing claim, characterized in that CO2 gas beads 20 are released in the form of beads which are removed from each other and which move upwards along several vertical lines which are removed from each other. 13. Beer as claimed in any of the foregoing claims, characterized in that no yeast 25 sticks to the bottom of the bottle. A beer according to any one of the preceding claims, characterized in that the bottle has a volume of from 0.3 1 to 12 1, preferably from 0.7 1 to 3 1. 1 0> i Beer according to one of the preceding claims, characterized in that the beer has a dry matter content of between 4 and 10 g per 100 ml (measured according to the method SM00449). A method for preparing a beer according to any one of the preceding claims, wherein said method comprises the successive steps: • a brewed beer is mixed with a yeast solution containing a yeast useful for preparing Champagne, with at least one clarifying agent, and optionally with sugar to obtain a sugar content (measured as dry sugar) in the lo beer between 1.5 and 8 g / l, • this brewed beer is bottled with yeast and clarifier in bottles, whereby these bottles can be subjected to a pressure of more than 4 105 Pa at 10 ° C, preferably of more than 5.5 105 Pa at 10 ° C, • the bottles are sealed with a thimble and a cork, 15. the beer is fermented in the bottle with yeast • after sufficient re-fermentation, the bottles are subjected to a left / right turning movement and a lifting movement to move the bottom of the bottles upwards relative to the neck so that the yeast in the fin gerhoedje flows, 20. at least the yeast contained in the thimble is frozen to form an icicle, • the bottle is placed in an oblique condition with the neck pointing upwards relative to the bottom, • in that oblique condition the frozen icicle is removed, 25. the bottle is sealed with a champagne cork and • the sealed bottle preferably rests in a horizontal state. A method according to the preceding claim, characterized in that at least one starch-containing raw material is brewed to prepare the beer. 30 10? 14? - A method according to claim 16 or 17, characterized in that between 1.5 and 4.5 g of sugar / l of beer are added before the re-fermentation step. 19. Method as claimed in any of the claims 16-18, characterized in that the re-fermentation step is carried out to obtain a pressure in the bottle between 4 105 Pa and 10 105 Pa at 10 ° C, preferably between 5 105 and 8 105 Pa , more preferably between 5.5 105 and 7 105 Pa. A method according to the preceding claim, characterized in that during the entire re-fermentation step, the temperature of the beer is between 5 ° C and 25 ° C, preferably between 5 ° C and 15 ° C. Method according to the preceding claim, characterized in that the re-fermentation step takes a period of 15 days and 1 year, preferably between 1 month and 6 months, more preferably between 2 and 3 months. A method according to any one of claims 16 to 21, characterized in that the left / right turning movement with a lifting movement is carried out intermittently for a period of 2 days to 1 month, preferably between 4 and 15 days , preferably between 5 and 10 days. 23. Method as claimed in any of the claims 16 to 22, characterized in that the frozen icicle is removed from the bottle in a state in which an angle is formed between the axial axis of the bottle and a horizontal line, said angle being between 30 ° and 85 °, preferably between 30 ° and 60 °. A method according to the preceding claim, characterized in that the frozen icicle is removed at a temperature of approximately 0 ° C to 15 ° C, preferably 0 ° C to 10 ° C. 30 1021406 A method according to any one of claims 16 to 24, characterized in that the bottle sealed with the cork rests for at least 10 days before the bottle is opened for drinking the beer.