Method of producing an agave-based beer-type alcoholic drink

Details Method of producing an agave-based beer-type alcoholic drink Method of producing an agave-based beer-type alcoholic drink

C - Chemistry, Metallurgy

12

C

C12C 5/00 (2006.01)

Patent

CA 2627507

The invention relates to a method of producing a beer-type alcoholic drink which is based on plants belonging to genus Agave L. (commonly known as Agaves) and which is called "Cerveza de Agave" or Agave beer. In addition to water, hops and yeast, the inventive drink also uses sugars that are obtained for the most part from Agave plants, said sugars replacing the sugars originating from the malting of cereals or brewing adjuncts. The main characteristics of the resulting alcoholic drink comprise: a degree of alcohol of up to 8 % alcohol by volume; an amertume of between 5 and 70 International Bittering Units (IBU); transparency, with a colour varying between clear yellow and dark amber; foam and bubbles; and a slightly sweet taste generated by the residual fermentable sugars and an aroma including a noticeable aroma of hops and Agave must. The production of the aforementioned product is based on the known production process which is used to produce traditional malt beer, but determined alterations are applied, taking account of the differences in the fermentable raw material, in order to obtain a product for industrial use.

L'invention concerne un procédé destiné à élaborer une boisson alcoolisée, de type bière, à base de plantes appartenant à l'espèce des Agaves L. (communément appelées Agaves), dénommée "Bière d'Agave". Cette boisson, outre l'eau, le houblon et la levure, utilise des sucres provenant principalement des plantes d'Agaves remplaçant les sucres provenant du malte des céréales ou des additifs de la bière. Les caractéristiques principales de la boisson alcoolisée obtenue sont: un degré alcoolique pouvant atteindre 8 % d'alcool en volume; une amertume comprise entre 5 et 70 IBU (unité internationale d'amertume); la transparence, avec une couleur qui va du jaune clair à l'ambre foncé; une teneur en mousse et en bulles; et une légère saveur douce générée par les sucres fermentables résiduels, ainsi qu'un arôme dans lequel se détache à la fois le houblon et le moût d'Agave. Ce produit est élaboré avec comme base le procédé de production connu par le biais duquel la bière traditionnelle de malte est élaborée, mais par application de modifications déterminées qui prennent en compte les différences de matières premières fermentables afin d'obtenir un produit applicable à l'industrie.

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