Process for preparing a low alcohol malt beverage

Details Process for preparing a low alcohol malt beverage Process for preparing a low alcohol malt beverage

C - Chemistry, Metallurgy

12

C

195/3, 195/9

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

Patent

CA 2027651

Malt beverages having 0.5% v/v or less alcohol content are made by combining wort with a thick yeast slurry and fermenting sugars in the wort at about 3C to 7.5C for 0.5 to 10 hours. The wort has a high extract content, at least 14% by weight. The yeast slurry is obtained from a prior beer fermentation and includes at least 10% by weight of yeast and the balance beer. The wort is combined with at least 10% to 20% v/v of the yeast slurry in the fermentation step.

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