Preparation of low alcohol beer

Details Preparation of low alcohol beer Preparation of low alcohol beer

C - Chemistry, Metallurgy

12

C

195/9

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

Patent

CA 1304706

PREPARATION OF LOW ALCOHOL BEER Abstract Of The Disclosure Beer of low alcohol content is produced by preparing an all-malt brew using a high-temperature-tolerant cellulase. Mashing is conducted at a temperature of ap- proximately 78-80° C. After mashing, the wort is separated from the mash and fermented with yeast. After fermentation the all-malt beer is supplemented with a low dextrose equivalent (D.E.) starch hydrolyzate, filtered and treated with post-fermentive hopping and malt coloring, if desired. Finally, the brew is diluted with acidified deaerated water so as to contain not more than about 0.5% alcohol by volume.

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