WO1998027194A2 - Red beer and a method for its production - Google Patents
Red beer and a method for its production Download PDFInfo
- Publication number
- WO1998027194A2 WO1998027194A2 PCT/CZ1997/000043 CZ9700043W WO9827194A2 WO 1998027194 A2 WO1998027194 A2 WO 1998027194A2 CZ 9700043 W CZ9700043 W CZ 9700043W WO 9827194 A2 WO9827194 A2 WO 9827194A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- mixture
- hops
- beer
- fruit
- brewing
- Prior art date
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
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
- C12C5/04—Colouring additives
-
- 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
-
- 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- 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
Definitions
- This invention relates to a red beer and a method of its production.
- the most used colour modification of the beer is a dark or semidark coloured beer.
- the dark colour is achieved by the use of especially prepared malt, which is roasted. By this process the starch is caramelled and this is a reason why the dark colour is achieved.
- the intensity of the colour darkness is determined by the amount of the malt at the begining of the brewing process or by additional mixing with the light beer. But the malt prepared in this way gives to the beer typically sweetish after-taste. This taste can support the attractivity of such drink for some group of consumers but the stable consumers of the light beer do not look for the dark beers.
- the visual effect is strong but only the liquid is coloured, the froth remains white.
- There are some patents which deal with the methods of production of dark beers e.g. Czech Patent Nr. AO 244 000.
- the US Patent 5 439 699 concerns on the other hand with a method of the production of a colourless limpid beer. By this method various components are added during the brewing to take off the natural colour of the beer.
- a red beer according to the invention which comprises the extract from a mixture of dried herbs consisting of the fruit from the European elder, the flower of the hibiscus Sudanese and of the fruit of the juniper.
- the mixture of these herbs gives to the beer the desired colour.
- the extract from a mixture of dried herbs consists of 58 to 65% weight of the fruit from of the European elder, of 30 to 37% weight of the flower of the hibiscus Sudanese and of 1 to 5% weight of the fruit of the juniper.
- a method of production of the red beer according to the invention is performed by that way, that by the hops brewing a mixture of 3 , 5 to 5 grams of the dried herbs is added to the mixture of the clear malt wort and the hops by 40 minutes from the beginning of the hops brewing.
- the consistence of the basic substance of the red beer and the method of its production in the first phase of the production is principally the same as by the normal light beer. It means, that the malt is mixed with the water and this mixture is heated up. Then the normal mash and filtration process is performed.
- the hops brewing close to the end of the phase of the heating procesing of the raw materials, an especially prepared mixture of the dye-making dried herbs is added to the mixture of the clear malt wort which is brewed together with the hops .
- the mixture of the dried herbs is created with the biggest portion of the fruit from of the European elder, then of the flower of the hibiscus Sudanese and of the smaller portion of the fruit of the juniper.
- the hops brewing After the hops brewing the method is performed by the usual way, it means that a basic and afterwards a final fermentation in the lager tanks is performed.
- the malt for a brew of the red beer consists of 80% weight of the Czech malt and 20% weight of tha Bavarian malt.
- the addition of the hops consists of 25% weight of the hops from the Zatec region and of 75% weight of the hops extract from Germany.
- This mixture is added to the hops brewing in that way, that on one liter of clear malt wort 5 grams of the herbs mixture is added.
- the brew After the end of the hops brewing the brew is conducted to the basic fermentation and afterwards to the final fermentation in the lager tanks where the beer is matured along the usual term.
- the brewing process is the same as by the example 1 with the exception that after 20 minutes from the beginning of the hops brewing a mixture of dried herbs with the following composition is added:
- This mixture is added to the hops brewing in that way, that on one liter of clear malt worth 4 grams of the herbs mixture is added. Further process is the same as by the example 1. In this case a red beer with more expressive herb taste was produced.
- the red beer according to the invention can be produced with a low or high alcohol contain.
Abstract
Description
Claims
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU52209/98A AU5220998A (en) | 1996-12-18 | 1997-12-17 | Red beer and a method for its production |
SK1071-98A SK281975B6 (en) | 1996-12-18 | 1997-12-17 | Red beer and a method for its production |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CZPV3737-96 | 1996-12-18 | ||
CZ19963737A CZ288749B6 (en) | 1996-12-18 | 1996-12-18 | Red beer and process for preparing thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
WO1998027194A2 true WO1998027194A2 (en) | 1998-06-25 |
WO1998027194A3 WO1998027194A3 (en) | 1998-09-11 |
Family
ID=5467171
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/CZ1997/000043 WO1998027194A2 (en) | 1996-12-18 | 1997-12-17 | Red beer and a method for its production |
Country Status (4)
Country | Link |
---|---|
AU (1) | AU5220998A (en) |
CZ (1) | CZ288749B6 (en) |
SK (1) | SK281975B6 (en) |
WO (1) | WO1998027194A2 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2004078904A1 (en) * | 2003-03-07 | 2004-09-16 | Arvid Ystad | Method for flavouring beer and a flavoured beer |
BE1025370B1 (en) * | 2017-12-22 | 2019-01-30 | Duvel Moortgat Nv | Fruit beer and method for serving fruit beers |
WO2020024559A1 (en) * | 2018-08-01 | 2020-02-06 | 江南大学 | Method for screening malt for brewing red beer |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2695136A1 (en) * | 1992-09-03 | 1994-03-04 | Poullet Hector | Fermentation of wort of Carambole - by using Dekkera anomala yeast, giving sparkling or still alcoholic drink |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59166075A (en) * | 1983-03-10 | 1984-09-19 | Youmeishiyu Seizo Kk | Brewed liquor having low alcoholic content |
-
1996
- 1996-12-18 CZ CZ19963737A patent/CZ288749B6/en not_active IP Right Cessation
-
1997
- 1997-12-17 WO PCT/CZ1997/000043 patent/WO1998027194A2/en active Application Filing
- 1997-12-17 AU AU52209/98A patent/AU5220998A/en not_active Abandoned
- 1997-12-17 SK SK1071-98A patent/SK281975B6/en not_active IP Right Cessation
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2695136A1 (en) * | 1992-09-03 | 1994-03-04 | Poullet Hector | Fermentation of wort of Carambole - by using Dekkera anomala yeast, giving sparkling or still alcoholic drink |
Non-Patent Citations (3)
Title |
---|
DATABASE WPI Section Ch, Week 8444 Derwent Publications Ltd., London, GB; Class D16, AN 84-272202 XP002071126 & JP 59 166 075 A (YOMEISHU SEIZO KK) * |
DATABASE WPI Section Ch, Week 8501 Derwent Publications Ltd., London, GB; Class B04, AN 85-001949 XP002071125 & HU 33 395 A (BALOGH G) * |
OSUCH V ET AL: "Beverage and method for its manufacture from brewers wort." CZECHOSLOVAK PATENT CS, 022 1982, XP002071124 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2004078904A1 (en) * | 2003-03-07 | 2004-09-16 | Arvid Ystad | Method for flavouring beer and a flavoured beer |
BE1025370B1 (en) * | 2017-12-22 | 2019-01-30 | Duvel Moortgat Nv | Fruit beer and method for serving fruit beers |
WO2020024559A1 (en) * | 2018-08-01 | 2020-02-06 | 江南大学 | Method for screening malt for brewing red beer |
Also Published As
Publication number | Publication date |
---|---|
AU5220998A (en) | 1998-07-15 |
SK281975B6 (en) | 2001-09-11 |
SK107198A3 (en) | 1999-03-12 |
CZ373796A3 (en) | 1998-10-14 |
WO1998027194A3 (en) | 1998-09-11 |
CZ288749B6 (en) | 2001-08-15 |
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