Preparation of a bland beer

Details Preparation of a bland beer Preparation of a bland beer

C - Chemistry, Metallurgy

12

C

195/9

C12C 11/04 (1980.01)

Patent

CA 1116112

PREPARATION OF A BLAND BEER Abstract A method of preparing a lager beer having a mild, bland, less aromatic character comprises conduct- ing the fermentation of the wort under suitable condi- tions to maintain the dissolved carbon dioxide concen- tration in the fermenting wort at about 2.1 to about 4.0 cc of dissolved carbon dioxide per cc of wort. In a preferred embodiment, the fermentation of the wort is conducted at a temperature of 60° to 85° F. with an appropriate overpressure of from 5 to 40 psig of carbon dioxide. The beer thus obtained has a mild character and can be used, if desired, as a base for flavored beverages.

334350

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