WO2026013447A1

WO2026013447A1 - A process for producing beer

Info

Publication number: WO2026013447A1
Application number: PCT/IB2025/000346
Authority: WO
Inventors: Alexander Lucato CUSTODIO; Jessica Rodrigues DE MOURA
Original assignee: Imertech SAS
Current assignee: Imertech SAS
Priority date: 2024-07-08
Filing date: 2025-07-04
Publication date: 2026-01-15
Anticipated expiration: 2027-01-08

Abstract

A process for producing beer, the process comprising; (i) providing a mash comprising malt and water, (ii) adding a calcium carbonate material in an amount of from about 30 ppmw to about 70 ppmw, based on the total weight of the mash; and (iii) mashing the mash at a temperature of about 50°C to about 70°C and at a pH from about 5 to about 6 to produce an intermediate product comprising a wort and solids, wherein the wort comprises water and fermentable sugars; wherein the calcium carbonate material is; added to the mash comprising malt and water directly; or added to water used to form the mash; and wherein the calcium carbonate material comprises in the range of about 0.3 wt.% to about 0.75 wt.% Mg2+, based on the total weight of the calcium carbonate material, as measured by inductively coupled plasma.

Description

A PROCESS FOR PRODUCING BEER

FIELD OF THE INVENTION

[0001] The present disclosure concerns a process for producing beer.

BACKGROUND OF THE INVENTION

[0002] Beer is an alcoholic and carbonated beverage; it is one of most widespread and oldest alcoholic beverages in the world. Generally, beer is produced in a brewing process by converting grain starches to simple sugar using enzymes, extracting the sugar with water, and then performing a fermentation step with yeast to produce an alcoholic beverage. However, this brewing process can require multiple steps, such as malting, milling, mashing, separation, hop addition, boiling, removal of hops and precipitates, cooling and aeration, fermentation, separation of yeast from young beer, aging, maturing, and packaging. Due in part to the numerous processing steps, producing beer is a time consuming and expensive process.

[0003] Accordingly, it would be beneficial to provide a process for producing beer with increased efficiency and an optimised processing time.

SUMMARY OF THE INVENTION

[0004] The present invention is defined in the appended claims.

[0005] At its most general, the present invention provides a process for producing beer. In embodiments, the process uses calcium carbonate material comprising in the range of about 0.3 wt.% to about 0.75 wt.% Mg2+, based on the total weight of the calcium carbonate material, as measured by inductively coupled plasma. [0006] According to a first aspect, there is provided a process for producing beer, the process comprising: a. providing a mash comprising malt and water, b. adding a calcium carbonate material in an amount of from about 30 ppmw to about 70 ppmw, based on the total weight of the mash; and c. mashing the mash at a temperature of about 50°C to about 70°C and at a pH from about 5 to about 6 to produce an intermediate product comprising a wort and solids, wherein the wort comprises water and fermentable sugars; wherein the calcium carbonate material is: i. added to the mash comprising malt and water directly; or ii. added to water used to form the mash; and wherein the calcium carbonate material comprises in the range of about 0.3 wt.% to about 0.75 wt.% Mg2+, based on the total weight of the calcium carbonate material, as measured by inductively coupled plasma.

[0007] The inventors have surprisingly found that the presence of divalent cations influence enzymatic activity, and that the relationship between the amount of calcium ions (Ca2+) and the amount of magnesium ions (Mg2+) affects enzymatic activity. More specifically, the process according to the present invention resulted in increased levels of enzymatic activity which were found to accelerate the starch hydrolysis reaction, and to reduce beer processing time. In some embodiments, the beer processing time was reduced by about 33%.

[0008] According to a second aspect, there is provided a beer produced by the process for producing beer according to the first aspect.

[0009] The skilled person will appreciate that, except where mutually exclusive, a feature described in relation to any one of the above aspects may be applied mutatis mutandis to any other aspect. Furthermore, except where mutually exclusive, any feature described herein may be applied to any aspect and/or combined with any other feature described herein. BRIEF DESCRIPTION OF THE DRAWINGS

[00010] Embodiments will now be described, by way of example only, with reference to the following figures:

[00011] Figure 1 shows the relationship between the calcium source and reducing sugar production when 10 ppm of a calcium source is used;

[00012] Figure 2 shows the relationship between the calcium source and reducing sugar production when 50 ppm of a calcium source is used;

[00013] Figure 3 shows the relationship between the calcium source and reducing sugar production when 100 ppm of a calcium source is used; and

[00014] Figure 4 shows the relationship between calcium source and reducing sugar production when 200 ppm of a calcium source is used.

[00015] It is understood that the following description and references to the figures concern exemplary embodiments of the present invention and shall not be limiting the scope of the claims.

DETAILED DESCRIPTION

[00016] The present invention relates generally to a process for producing beer.

[00017] The present invention is based on the surprising finding that the presence of divalent cations influences enzymatic activity, in particular, the inventors have found that the relationship between the amount of Ca2+ and the amount of Mg2+ affects enzymatic activity. The inventors surprisingly found that using a process for producing beer according to the present invention resulted in increased levels of enzymatic activity. The increased levels of enzymatic activity responsible for accelerating the starch hydrolysis reaction resulted in an increase in productivity. In particular, the present inventors found that using a calcium carbonate material comprising in the range of about 0.3 wt.% to about 0.75 wt.% Mg2+, rather than using a calcium source with Mg2+ below such amount, such as CaC12, which is commonly used in industry, advantageously increased enzymatic activity, and reduced beer processing time.

[00018] When ranges are used herein, all combinations and sub-combinations of ranges and specific embodiments therein are intended to be included.

[00019] As used herein, the term "about" when referring to a number or a numerical range means that the number or numerical range referred to is an approximation within experimental variability (or within statistical experimental error), and thus the number or numerical range may vary.

[00020] As used herein, the term "comprising" (and related terms such as "comprise" or "comprises" or "having" or "including") has an open meaning and therefore a composition comprising described features may comprise additional components in addition to the described features.

[00021] Abbreviations used herein have their conventional meaning within the chemical and biological arts, unless otherwise indicated.

[00022] The features described below may be included in any aspect of the present invention as appropriate.

[00023] According to the present invention, there is provided a process for producing beer, the process comprising: a. providing a mash comprising malt and water, b. adding a calcium carbonate material in an amount of from about 30 ppmw to about 70 ppmw, based on the total weight of the mash; and c. mashing the mash at a temperature of about 50°C to about 70°C and at a pH from about 5 to about 6 to produce an intermediate product comprising a wort and solids, wherein the wort comprises water and fermentable sugars; wherein the calcium carbonate material is:

(i) added to the mash comprising malt and water directly; or

(ii) added to water used to form the mash; and wherein the calcium carbonate material comprises in the range of about 0.3 wt.% to about 0.75 wt.% Mg2+, based on the total weight of the calcium carbonate material, as measured by inductively coupled plasma.

[00024] In embodiments, the calcium carbonate material is added to the mash comprising malt and water directly. Alternatively, the calcium carbonate material is added to water to form a mixture, and the subsequent calcium carbonate material and water mixture may be combined with the malt to form a mash. In other words, the calcium carbonate material may be added to the water used to form the mash, prior to formation of the mash.

[00025] The process of producing beer according to the present invention has several advantages. These advantages include:

1. Increased enzymatic activity;

2. Increased starch hydrolysis;

3. Increased process efficiency;

4. Reduced beer production time; and

5. Maintenance of beer quality.

Mash

[00026] The mash comprises malt and water. The malt may be any suitable malt, which include but are not limited to the following types of malts: a Pilsen malt, a pilsner malt, a pale malt, a Vienna malt, a Munich malt, a smoked malt, a roasted malt, a caramelized malt, or a non-caramelized malt. In a specific embodiment, the malt comprises Pilsen malt.

[00027] The malt may comprise starch and an enzyme. The enzyme may be selected from alpha-amylase enzyme, beta-amylase enzyme, malt enzymes, or combinations thereof. The starch may originate from a selection of cereal grains, such as malted barley, wheat, maize, rice, or oats.

[00028] In some embodiments, the enzyme may be present in the malt in an amount in the range of about 50 to about 70 DU by malt certificate of analysis, for example, the enzyme may be present in the malt in the range of about 55 to about 65 DU by malt certificate of analysis. In a specific embodiment, the enzyme may be present in the malt in an amount of about 60 DU by malt certificate of analysis.

[00029] The unit “DU” as used herein refers to Dextrinizing Units. Dextrinizing units correlate to the degree an enzyme can transform a starch molecule into dextrins. It is commonly evaluated in pg of starch per minute of reaction per mg of enzyme. For example, a 60 DU correlates to an enzyme that has 60 times the capacity to dextrinize starch.

[00030] In some embodiments, the malt comprises a diastatic power of about 250 to about 350 °WK, for example, about 275 to about 325 °WK, or about 280 to about 300 °WK. In an embodiment, the malt comprises a diastatic power of about 290 °WK. The unit “WK” as used herein is defined as the amount of amount of maltose formed by 100 g of malt in 30 min at 20 °C. 334 °WK = 3.014* 10—7 Katal.

[00031] Diastatic power refers to the enzymatic power of a malt. Diastatic power indicates the ability of enzymes in a malt to reduce starch into simpler fermentable sugars.

[00032] The diastatic power of the malt was measured according to the EBC 4.12.1 (spectrophotometry) standard methodology. [00033] The mash may comprise in the range of about 20 to about 30 wt.% malt based on the weight of the mash, for example, about 22.5 wt.% to about 27.5 wt.% based on the weight of the mash. In a specific embodiment, the mash comprises 25 wt.% malt, based on the weight of the mash.

[00034] The mash may comprise watermalt in ratio in the range of about 3.5:1 to about 4.5: 1, for example the mash may comprise watermalt in a ratio of about 4: 1.

[00035] As discussed above, the water used to form the mash may be pre-treated with the calcium carbonate material. In other words, the water used to form the mash may have had calcium carbonate material added to it before formation of the mash. The calcium carbonate material is an external source of calcium carbonate.

Calcium carbonate material

[00036] The calcium carbonate material may be any suitable material which contains calcium and carbonate ions (i.e., Ca and CO32-). In some embodiments, the calcium carbonate material may comprise precipitated calcium carbonate (PCC) or ground calcium carbonate (GCC) material. Preferably, the calcium carbonate material is ground calcium carbonate (GCC).

[00037] In some embodiments, the calcium carbonate material may be selected from chalk, marble, lime, quick lime, or a combination thereof.

[00038] In a particular embodiment, the calcium carbonate material comprises ground calcium carbonate (GCC), for example, the calcium carbonate material comprises at least about 85 wt.% GCC, or at least about 95 wt.% GCC, or at least about 99 wt.% GCC, based on the total weight of the calcium carbonate material. The calcium carbonate material may essentially consist of GCC, for example, the calcium carbonate material may be GCC. [00039] In some embodiments, the calcium carbonate material has a relatively high purity, for example, the calcium carbonate material comprises calcium carbonate in an amount of more than about 85 wt.%, for example more than about 90 wt.%, or more than about 93 wt.%, or more than about 96 wt.%, based on the total weight of the calcium carbonate material.

[00040] The calcium carbonate content of the calcium carbonate material may be determined using inductively coupled plasma.

[00041] Preferably, the calcium carbonate material comprises low amounts of impurities, such as low amounts of iron. Preferably, the calcium carbonate material comprises less than 2 wt.% iron, based on the total weight of the calcium carbonate material.

[00042] Optionally, the calcium carbonate material may comprise: no more than about 58 wt. %, for example, no more than about 56.5 wt. % CaO; no more than about 0.95 wt. %, for example, no more than about 0.9 wt. % MgO; no more than about 0.95 wt. %, for example, no more than about 0.91 wt. % SiO2; no more than about 0.2 wt. %, for example, no more than about 0.15 wt. % Fe2O3; no more than about 0.55 wt. %, for example, no more than about 0.5 wt. % A12O3; no more than about 0.03 wt. %, for example, no more than about 0.025 wt. % TiO2; no more than about 0.015 wt. %, for example, no more than about 0.012 wt. % MnO; no more than about 0.03 wt. %, for example, no more than about 0.02 wt. % P2O3; no more than about 0.08 wt. %, for example, no more than about 0.06 wt. % Na2O; no more than about 0.02 wt. %, for example, no more than about 0.015 wt. % K2O; and/or no more than about 0.02 wt. %, for example, no more than about 0.01 wt. % BaO. as measured by inductively coupled plasma. Mg2+

[00043] Advantageously, the calcium carbonate material comprises in the range of about 0.3 wt.% to about 0.75 wt.% Mg2+, based on the total weight of the calcium carbonate material, as measured by inductively coupled plasma. The Mg2+ presence was found by the inventors to influence enzymatic activity and starch hydrolysis. In some embodiments, the calcium carbonate material may comprise in the range of about 0.35 wt.% to about 0.7 wt.% Mg2+, based on the total weight of the calcium carbonate material, as measured by inductively coupled plasma, for example, the calcium carbonate material may comprise in the range of about 0.4 wt.% to about 0.6 wt.% Mg2+, or in the range of about 0.45 wt.% to about 0.55 wt.% Mg2+, or in the range of about 0.5 wt.% to about 0.55 wt.% Mg2+, or in the range of about 0.51 wt.% to about 0.54 wt.% Mg2+, based on the total weight of the calcium carbonate material, as measured by inductively coupled plasma.

[00044] In a particular embodiment, the calcium carbonate material may comprise in the range of about 0.5 wt.% to about 0.55 wt.% Mg2+, based on the total weight of the calcium carbonate material, as measured by inductively coupled plasma.

Ca2+

[00045] In some embodiments, the calcium carbonate material may comprise greater than or equal to about 38 wt.% of Ca2+, based on the total weight of the calcium carbonate material, as measured by inductively coupled plasma, for example, the calcium carbonate material may comprise greater than about 38.25 wt.% of Ca2+, or greater than about 38.5 wt.% of Ca2+, or greater than about 38.75 wt.% of Ca2+. In some embodiments, the calcium carbonate material may comprise greater than or equal to about 39 wt.% of Ca2+, based on the total weight of the calcium carbonate material, as measured by inductively coupled plasma, for example, the calcium carbonate material may comprise greater than about 39.25 wt.% of Ca2+, or greater than about 39.5 wt.% of Ca2+, or greater than about 39.75 wt.% of Ca2+, or greater than about 40 wt.% of Ca2+. [00046] In some embodiments, the calcium carbonate material comprises in the range of about 37.5 wt.% to about 41 wt.% of Ca2+, based on the total weight of the calcium carbonate material, as measured by inductively coupled plasma. For example, in some embodiments, the calcium carbonate material comprises in the range of about 38 wt.% to about 40.5 wt.% of Ca2+, or in the range of about 38.5 wt.% to about 40.5 wt.% of Ca2+, in the range of about 39 wt.% to about 40 wt.% of Ca2+, based on the total weight of the calcium carbonate material, as measured by inductively coupled plasma.

[00047] The Ca2+ may act as an enzymatic cofactor by serving as an allosteric activator of a-amylase enzymes which may be present within the malt.

[00048] In a particular embodiment, the calcium carbonate material may comprise in the range of about 0.5 wt.% to about 0.55 wt.% Mg2+ and in the range of about 38.5 wt.% to about 40.5 wt.% of Ca2+, based on the total weight of the calcium carbonate material, as measured by inductively coupled plasma.

[00049] For example, optionally, the calcium carbonate material may comprise: no more than about 41 wt. %, for example, no more than about 40.5 wt. % Ca2+; no more than about 0.55 wt. %, for example, no more than about 0.54 wt. % Mg2+; no more than about 58 wt. %, for example, no more than about 56.5 wt. % CaO; no more than about 0.95 wt. %, for example, no more than about 0.9 wt. % MgO; no more than about 0.95 wt. %, for example, no more than about 0.91 wt. % SiO2; no more than about 0.2 wt. %, for example, no more than about 0. 15 wt. % Fe2O3; no more than about 0.55 wt. %, for example, no more than about 0.5 wt. % A12O3; no more than about 0.03 wt. %, for example, no more than about 0.025 wt. % TiO2; no more than about 0.015 wt. %, for example, no more than about 0.012 wt. % MnO; no more than about 0.03 wt. %, for example, no more than about 0.02 wt. % P2O3; no more than about 0.08 wt. %, for example, no more than about 0.06 wt. % Na2O; no more than about 0.02 wt. %, for example, no more than about 0.015 wt. % K2O; and/or no more than about 0.02 wt. %, for example, no more than about 0.01 wt. % BaO.

Amount of calcium carbonate material

[00050] The calcium carbonate material is added to the mash comprising malt and water directly, or added to water used to form the mash, prior to formation of the mash. The calcium carbonate material is added in an amount of from about 30 ppmw to about 70 ppmw, based on the total weight of the mash. For example, in some embodiments, the calcium carbonate material is added in an amount of from about 40 ppmw to about 60 ppmw, or from about 45 ppmw to about 55 ppmw based on the total weight of the mash. For example, in a particular embodiment, the calcium carbonate material is added in an amount of about 50 ppmw. Preferably, the calcium carbonate material is GCC.

Mash - Temperature

[00051] The mash comprises malt and water.

[00052] The mash is mashed at a temperature of about 50°C to about 70°C to produce an intermediate product comprising a wort and solids, wherein the wort comprises water and fermentable sugars. For example, the mash may be mashed at a temperature of about 55 °C to about 70 °C, or about 60°C to 67.5 °C, or about 62.5 °C to about 67.5 °C, for example, about 65°C to about 67 °C. For example, in a particular embodiment, the mash may be mashed at a temperature of about 66 °C.

Mash - pH

[00053] The mash is mashed at a pH from about 5 to about 6 to produce an intermediate product comprising a wort and solids, wherein the wort comprises water and fermentable sugars. For example, in some embodiments, the pH of the mash at this stage is in the range of about 5.1 to about 5.9, for example, in the range of about 5.1 to about 5.8, or in the range of about 5.2 to about 5.6.

[00054] In a particular embodiment, the mash may be mashed at a pH of about 5.2 to about 5.6, and at a temperature of about 66 °C.

Mashing - time

[00055] The mash may be mashed for a time period of at least about 45 minutes, for example, at least about 60 minutes, or at least about 90 minutes. The mash may be mashed for a time period less than about 180 minutes, for examples, less than about 160 minutes, less than about 120 minutes. The mash may be mashed for a time period of about 45 to 120 minutes, for example, the mash may be mashed for a time period of about 60 to about 110 minutes, or for a time period of about 80 to about 100 minutes, or for a time period of about 85 to about 95 minutes. For example, mash may be mashed for a time period of about 90 minutes.

[00056] The mash may be mixed whilst being mashed. The mash may be mixed at set time intervals. For example, the mash may be mixed at a time interval of about 2 to about 6 minutes, for example, the mash may be mixed at a time interval of about 3 to about 5 minutes, for example, the mash may be mixed at a time interval of about 4 minutes.

[00057] In some embodiments, the mash is mixed for a time period in the range of about 10 seconds to about 2 minutes. For example, the mash may be mixed for a time period in the range of about 10 seconds to about 2 minutes, for example, the mash may be mixed for a time period in the range of about 20 seconds to about 1 minute, for example, the mash may be mixed for a time period in the range of about 25 seconds to about 35 seconds. In an embodiments, the mash may be mixed for a time period of about 30 seconds. Wort and Hops

[00058] The process of producing beer may further comprise separating the wort from the immediate product comprising wort and solids. The wort comprises water and fermentable sugars.

[00059] Hops may be added to the wort to form a wort and hops mixture. The hops added may be any suitable hops. For example, Magnum hops, Northern brewer hops, Citra hops, aroma hops or bitter hops may be used. In a specific embodiment, the hops added to the wort are Magnum hops.

[00060] The worts and hops mixture may be heated to a temperature of at least about 90°C, or at least about 100°C, or at about 110°C. The worts and hops mixture may be heated to a temperature of about 90°C to about 110°C, for example, the worts and hops mixture may be heated at a temperature of about 95 °C to about 105 °C, or about 98°C to 101 °C. The concentration of the calcium carbonate material within the worts and hops mixture may be kept consistent by adjusting the volume of water within the mixture.

[00061] The worts and hops mixture may be heated for a time period of at least about 45 minutes, at least about 50 minutes, at least about 60 minutes, at least about 70 minutes. The worts and hops mixture may be heated for a time period of about 50 to about 70 minutes, for example, the worts and hops mixture may be heated for a time period of about 55 to about 65 minutes, for example, the worts and hops mixture may be heated for a time period of about 60 minutes.

[00062] The worts and hops mixture may be fermented at a temperature of at least about 10 °C, at least about 12.5 °C, at least about 15 °C, or at least 20°C. The worts and hops mixture may be fermented at a temperature of about 10 °C to about 15°C, for example, in some embodiments, the worts and hops mixture may be fermented at a temperature of about 12 °C. [00063] The worts and hops mixture may be fermented for a time period of at least about 3 days, at least about 5 days, at least about 7 days, at least about 8 days, at least about 10 days, or at least 14 days. The worts and hops mixture may be fermented for a time period of about 5 to about 10 days, for example, the worts and hops mixture may be fermented for a time period of about 6 to about 8 days, for example, the worts and hops mixture may be fermented for a time period of about 7 days.

[00064] The fermentation of the worts and hops mixture may produce a fermented wort comprising from about 2 to about 10 wt.% ethanol and a precipitate. For example, the fermented wort may comprises 2 wt.% to about 10 wt.% ethanol and a precipitate, for example, the fermented wort may comprise from about 2.5 wt.% to about 9 wt.% ethanol and a precipitate, from about 3 wt.% to about 8 wt.% ethanol and a precipitate, from about 3.5 wt.% to about 7 wt.% ethanol and a precipitate, or from about 4 wt.% to about 6 wt.% ethanol and a precipitate.

[00065] The wt.% of ethanol may be determined by measuring original gravity (OG) prior to fermentation and final gravity (FG) after fermentation is complete. OG measures the density of a liquid, using a digital densimeter, and serves as a baseline for alcohol by volume calculations. FG represents specific gravity of your beverage after fermentation has completed. This measurement indicates the remaining sugars and other dissolved substances in the liquid, allowing you to determine the alcohol content. Once measured, the OG and FG can be placed in the equation to determine the alcohol by volume = (OG - FG) * 131.25. The digital densimeter may be a Brew Mesiter App densimeter.

[00066] The worts and hops mixture may be heated at a temperature of about 95°C to about 105°C for a time period of about 50 to about 70 minutes, and the worts and hops mixture may be fermented at a temperature from about 10°C to about 15°C for a time period from about 6 days to about 8 days to produce a fermented wort comprising from about 4 to about 6 wt.% ethanol and a precipitate. [00067] The worts and hops mixture may be heated at a temperature of about 98°C to about 101°C for a time period of about 60 minutes, and the worts and hops mixture may be fermented at a temperature from about 12°C for a time period from about 7 days to produce a fermented wort comprising from about 4 to about 6 wt.% ethanol and a precipitate.

[00068] The fermented wort may be separated from the worts and hops mixture to provide beer. In other words, the separated fermented wort is beer.

Beer

[00069] According to the present invention there is provided a beer produced by the process for producing beer described herein.

[00070] The beer may comprise from about 2 wt.% to about 10 wt.% ethanol, for example, the beer may comprise from about 2.5 wt.% to about 9 wt.% ethanol, from about 3 wt.% to about 8 wt.% ethanol, from about 3.5 wt.% to about 7 wt.% ethanol, or from about 4 wt.% to about 6 wt.% ethanol.

[00071] The beer may comprise from about 1 to about 4.5 volumes of carbon dioxide. The level of carbon dioxide in the beer may be adjusted prior to packaging.

[00072] The beer may be any suitable beer, which includes, but is not limited to the following types of beer: an ale, a lager, a pilsner, a stout, a pale ale, a porter, a brown ale, a witbier, a pilsen, a helles, a bitter, a saison, an amber ale or an India pale ale.

Fermentable sugars measurements

[00073] Dissolved solid content may be controlled and measured by Brix measurements, using a Brix refractometer. This may be used to determine the quantity of fermentable sugars at brewing. A Laxco Benchtop Digital Brix/RI Refractometer may be used for the Brix measurements. The Brix measurements may be measured at a specific angle, commonly between about 60 to about 90 degrees. The angle and the refractive index of the solution are used to calculate the sucrose content in the solution. One degree Brix is equivalent to 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass. Alternatively, the Fehling method may be using to determine the content of fermentable sugars (such as maltose and glucose). In the Fehling method, a sample is heating together with Fehling's Solution, which is coloured blue. A red precipitate (due to oxidation) indicates the presence of an aldehyde, while ketones do not react, remaining blue in colour. Fehling's solution can be used to distinguish aldehyde and ketone functional groups. The compound to be tested is added to Fehling's solution and the mixture is heated, when reacting with monosaccharides it becomes greenish, when reacting with disaccharides it becomes reddish.

Inductively coupled plasma measurements

[00074] The elemental composition of the calcium carbonate material was determined by inductively coupled plasma. Inductively Coupled Plasma Optical Emission spectroscopy uses inductively coupled plasma to produce excited atoms and ions that emit electromagnetic radiation at wavelengths characteristic of a particular element. An Agilent ICP-OES 5100 may be used to measure Inductively Coupled Plasma Optical Emission spectroscopy. The samples for Inductively Coupled Plasma Optical Emission spectroscopy may be prepared by placing 0.5 g of a sample in a digestion vessel, 9 mL HN03 and 1 mL of HC1 may then slowly added to each sample. Analytical standard HN03 and HC1 were used. The samples may then be gently swirled and rested for 15 minutes before the vessels are closed. The samples may then be heated to 210 °C, over a ramp period of 20 minutes. The samples may then be held at 210 °C and at a pressure of 800 psi (5.52 MPa) for 15 minutes. EXAMPLES

[00075] The following non-limiting Examples are provided for further illustration of the present invention. Thus, these examples should not be considered to restrict the present disclosure, but are merely in place to teach how to carry out the processes and obtain the products of the present disclosure.

[00076] The elemental composition of each calcium carbonate material was determined by inductively coupled plasma method described above. Each sample for Inductively Coupled Plasma Optical Emission spectroscopy was prepared by placing 0.5 g of a sample in a digestion vessel, 9 mL HN03 and 1 mL of HC1 was then slowly added to each sample. Analytical standard HN03 and HC1 were used. The samples were gently swirled and rested for 15 minutes before the vessels were closed. The samples were then heated to 210 °C, over a ramp period of 20 minutes. The samples were held at 210 °C and at a pressure of 800 psi (5.52 MPa) for 15 minutes.

Enzymatic Activity - Reducing Sugars

[00077] To test the effect a process according to the present invention had on enzymatic activity, two examples were prepared. Four Comparative Examples were also prepared. A mash comprising 1 part malt and 4 parts water was used for all of the Examples. Pilsen malt was used for all of the Examples. The watermalt ratio used was 4: 1. Alpha-amylase enzyme was present in the malt in an amount of about 60 DU by malt certificate of analysis, and ITRLA 052 classification. The mash was prepared using glass containers submerged in heated water. The malt and water forming the mash were mixed every 4 minutes for 30 seconds. The mashing process was 90 minutes.

[00078] One of the Comparative Examples, Comparative Example 1, had no external calcium source added to the mash. Comparative Examples 2 to 4 had calcium sources, not according to the present invention, added to the mash. Comparative Example 2 had CaC12, which is commonly used in industry as a source of calcium added to the mash. Comparative Examples 3 and 4 had calcium sources comprising Ca2+ and Mg2+ added to the mash. Examples 1 and 2 had calcium sources comprising calcium carbonate materials comprising Ca2+ and Mg2+ in amounts according to the present invention added to the mash.

[00079] Each calcium source was added to the mash comprising malt and water directly. The respective calcium sources were added to the mash at different concentrations, 10 ppm, 50 ppm, 100 ppm and 200 ppm, based on the total weight of the mash. The temperature of the mash was set at 66°C, and the pH at 5.2-5.6. The temperature and pH were monitored and kept constant throughout the 90 minute process.

[00080] The increase in reducing sugars over time was measured over a period of 90 minutes. Every 15 minutes, an aliquot from the mashing process was taken and analysed using the Fehling method described above, to directly measure the content of the fermentable sugars.

[00081] The compositions of the calcium sources added to the respective mashes is shown below in Table 1.

Table 1 - Compositions of the calcium sources added to the respective mashes

[00082] Figure 1 and Table 2 show that introducing 10 ppm of a calcium carbonate material according to the present invention results in ~ 12 to 14% increase in the formation of fermentable sugars, which is comparable to Comparative Example 4, which showed a ~ 12 % increase. The increase in fermentable sugars was found to be greater than for the remaining Comparative Examples, such as Comparative Example 3, which contained less than about 0.3 wt.% Mg2+, Comparative Example 2, which contained CaC12, and no Mg2+ and Comparative Example 1, which contained no external calcium source.

Table 2 - Percentage increase in reducing sugars after addition of 10 ppm of calcium source

[00083] Figure 2 and Table 3 show that introducing 50 ppm of a calcium carbonate material according to the present invention results in a large increase in the formation of fermentable sugars, which is comparable to Comparative Example 2, which comprised the industrial standard calcium source CaC12. Comparative Examples 3 and 4 showed a reduced formation of fermentable sugars.

[00084] Figure 2 and Table 3 further show that introducing 50 ppm of a calcium carbonate material according to the present invention results in greater formation of fermentable sugars than when no external calcium source is introduced, such as in Comparative Example 1.

[00085] The present inventors surprisingly found that the presence of divalent cations influenced enzymatic activity. Also, the present inventors surprisingly found that the relationship between the amount of Ca2+ and Mg2+ was important in relation to enzymatic activity.

Table 3 - Percentage increase in reducing sugars after addition of 50 ppm of calcium source

[00086] Figure 3 and Table 4 show the effect of introducing 100 ppm of a calcium source into a mash.

[00087] At this concentration of calcium source, Examples 1 and 2 and Comparative Examples 3 and 4 were shown to form a similar amount of reducing sugars. The percentage increase in reducing sugars formed by all Examples was found to be less than when 50 ppm of a calcium carbonate according to the present invention was used.

[00088] Comparative Examples 1 and 2 were found to result in a similar amount of reducing sugars.

Table 4 - Percentage increase in reducing sugars after addition of 100 ppm of calcium source [00089] Figure 3 and Table 5 show the effect of introducing 200 ppm of a calcium source into a mash.

[00090] At this concentration of calcium source, Examples 1 and 2 and Comparative Example 4 were shown to result in a similar amount of reducing sugars. The percentage increase in reducing sugars formed was found to be less than when 50 ppm of a calcium carbonate according to the present invention was used.

[00091] Comparative Examples 1, 2 and 3 were found to result in a similar amount of reducing sugars.

[00092] Table 5 - Percentage increase in reducing sugars after addition of 200 ppm of calcium source

[00093] Enzymatic Activity - Reducing sugars processing time

[00094] The increase in the amount of reducing sugars present within each mash was compared at 60 minutes and 90 minutes. No statistically significant difference was found between the amount of reducing sugars at 90 minutes compared to the amount of reducing sugars at 60 minutes for Example 2 at 10, 50 ppm or 200 ppm. Therefore, the present inventors found that processing time could be cut by 33%, when using Example 2.

[00095] Additionally, no statistically significant difference was found between the amount of reducing sugars at 90 minutes compared to the amount of reducing sugars at 60 minutes for Example 2 at 10 or 200 ppm. Therefore, the present inventors found that processing time could be cut by 33%, when using Example 1.

[00096] Without wishing to be bound by theory, it is thought that the lower enzymatic activity at the higher concentrations of calcium source may be due to ionic supersaturation in the domains of the alpha and beta amylase enzymes, which may hinder the action of the enzymes breaking down the starch.

[00097] It is further speculated that the lower enzymatic activity shown at the lower concentration of 10 ppm may be due to under saturation, and that the balance between Ca2+ and Mg2+ is improved at 50 ppm, which provides the greatest enzymatic activity. The inclusion of 50 ppm of calcium carbonates according to the present invention was shown to not cause any damage to beer production, when considering the alcohol and density parameters.

[00098] Examples according to the present invention, which supply Ca2+ to the mash reaction medium from calcium carbonate material comprising in the range of about 0.3 wt.% to about 0.75 wt.% Mg2+, based on the total weight of the calcium carbonate material, as measured by inductively coupled plasma, were shown to either improve or be comparable to the amount of fermentable sugars produced during the mashing process by Comparative Example 2, which had CaC12 as a calcium source, which is commonly used in industry.

[00099] Enzymatic Activity - Alcohol Production

[000100] The alcohol production rates of the Examples were tested. As above, each calcium source was added to a mash of malt and water at a concentration of 50 ppm, based on the total weight of the mash, the respective mashes were mashed at a temperature of 66°C and a pH of 5.2-5.6 for 90 minutes. Each mash was then filtered, and the wort was separated. Hops were added to the separated wort to form a wort and hops mixture, and the wort and hops mixture was heated at a temperature of about 98°C to about 101°C for a time period of about 60 minutes. Each wort and hops mixture was then fermented at a temperature of 12 °C and a pH of 4.8 - 5.6 for 7 days to produce a fermented wort comprising from about 4 to about 6 wt.% ethanol and a precipitate. The temperature and pH were controlled throughout the fermentation process.

[000101] To measure the alcohol production rates, aliquots were taken during fermentation. Except for the first day, three aliquots were collected at 8 am, 2 pm and 6 pm each of the 7 days. On the first day, the first aliquot was collected at 2 pm

[000102] The alcohol content of the beer was calculated by measuring original gravity (OG) prior to fermentation and final gravity (FG) after fermentation is complete. A Brew Meister app was used to determine the alcohol content by using the Standard Formula alcohol by volume = (OG - FG) * 131.25.

[000103] Throughout the tests, the consumption of sugars by yeast over time was controlled and monitored by the Fehling’s method.

[000104] As shown below in Table 6, the present inventors surprisingly found that alcohol production rates for all Examples containing a calcium source were increased when compared to the Example containing no additional calcium (Comparative Example 1). Example 1 showed a high alcohol production rate similar to Comparative Example 2 (CaC12), which is commercially used, the rates were also comparable to those of Example 2 and Comparative Examples 3 and 4.

[000105] Table 6 - Alcohol production rates for Comparative Examples 1 to 4 and Examples 1 and 2.

[000106] The results demonstrate that using a process according to the present invention, in which a calcium carbonate material comprising in the range of about 0.3 wt.% to about 0.75 wt.% Mg2+, based on the total weight of the calcium carbonate material, as measured by inductively coupled plasma, is added to a mash resulted in comparable, or improved amounts of fermentable sugar produced during the mashing process. Using a process according to the present invention also results in comparable rates of alcohol production to Comparative Example 2, which had the industrial standard CaC12 added to it.

Claims

1. A process for producing beer, the process comprising: a. providing a mash comprising malt and water, b. adding a calcium carbonate material in an amount of from about 30 ppmw to about 70 ppmw, based on the total weight of the mash; and c. mashing the mash at a temperature of about 50°C to about 70°C and at a pH from about 5 to about 6 to produce an intermediate product comprising a wort and solids, wherein the wort comprises water and fermentable sugars; wherein the calcium carbonate material is:

(i) added to the mash comprising malt and water directly; or

2. The process according to claim 1, wherein the calcium carbonate material comprises ground calcium carbonate material.

3. The process according to claim 1 or claim 2, wherein the calcium carbonate material comprises in the range of about 0.4 wt.% to about 0.6 wt.% Mg2+, based on the total weight of the calcium carbonate material, as measured by inductively coupled plasma.

4. The process according to any one of the preceding claims, wherein the calcium carbonate material comprises in the range of about 0.5 wt.% to about 0.55 wt.% Mg2+, based on the total weight of the calcium carbonate material, as measured by inductively coupled plasma.

5. The process according to any one of the preceding claims, wherein the calcium carbonate material comprises greater than or equal to about 38 wt.% of Ca2+, based on the total weight of the calcium carbonate material, as measured by inductively coupled plasma.

6. The process according to any one of the preceding claims, wherein the calcium carbonate material comprises greater than or equal to about 39 wt.% of Ca2+, based on the total weight of the calcium carbonate material, as measured by inductively coupled plasma.

7. The process according to any one of the preceding claims, wherein the calcium carbonate material comprises in the range of about 38 wt.% to about 40 wt.% of Ca2+, based on the total weight of the calcium carbonate material, as measured by inductively coupled plasma.

8. The process according to any of the preceding claims, wherein the calcium carbonate material is added in an amount of from about 40 ppmw to about 60 ppmw, based on the total weight of the mash.

9. The process according to any of the preceding claims, wherein the calcium carbonate material is added in an amount of from about 45 ppmw to about 55 ppmw, based on the total weight of the mash.

10. The process according to any of the preceding claims, wherein the malt comprises starch and an enzyme.

11. The process according to any of the preceding claims, wherein the enzyme is selected from alpha-amylase enzyme, beta-amylase enzyme, or combinations thereof.

12. The process according to any of the preceding claims, wherein the mashing of the mash in step c. is for a time period from about 60 minutes to about 90 minutes.

13. The process according to any of claims 1-12, further comprising the steps of: i. separating the wort from the intermediate product; ii. adding hops to the wort to form a wort and hops mixture and heating the wort and hops mixture at a temperature of about 95°C to about 105°C for a time period of about 50 to about 70 minutes; and iii. fermenting the wort and hops mixture at a temperature from about 10°C to about 15°C for a time period from about 6 days to about 8 days to produce a fermented wort comprising from about 4 to about 6 wt.% ethanol and a precipitate; and iv. separating the fermented wort.

14. The process according to claim 13, wherein the wort and hops mixture is heated at a temperature of about 98°C to about 101°C.