Non-alcoholic beer

Details Non-alcoholic beer Non-alcoholic beer

C - Chemistry, Metallurgy

12

C

C12C 12/04 (2006.01) C12C 11/00 (2006.01) C12G 3/02 (2006.01)

Patent

CA 2077584

A method of brewing a malt beverage having a low alcohol content is disclosed. A malt and cereal infusion having an extract content below about 14% is prepared, and boiled to obtain a wort. A predetermined quantity of hops are then added to said wort, which is then aerated to an oxygen content of 15 - 35 µg per litre. The wort is pitched with a yeast slurry to provide a cell count of about 80 to about 180 million yeast cells per ml and fermented at a temperature of about 3°C to about 10°C for 1 to 40 hours. The yeast is then removed from the fermented wort, and the resulting brew is filtered, and electrolyzed with a copper electrode to remove H2S. The alcohol concentration of the brew is then adjusted with carbonated water to a preselected level, and then the resultant brew is aged for at least 24 hours.

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