Process for the production of beer with a low alcohol content

Details Process for the production of beer with a low alcohol content Process for the production of beer with a low alcohol content

C - Chemistry, Metallurgy

12

C

195/3, 99/52

C12C 5/02 (2006.01) C12C 5/00 (2006.01) C12C 7/20 (2006.01) C12C 12/04 (2006.01) C12G 3/08 (2006.01)

Patent

CA 1300535

PROCESS FOR THE PRODUCTION OF BEER WITH A LOW ALCOHOL CONTENT ABSTRACT A process for the production of beer with a low alcohol content is described. The process comprises prepar- ing a wort by boiling and adding ascorbic acid to such wort prior, during, or after boiling, so long as the wort remains hot. The process can be employed according to the invention for the production of non-alcoholic beer by the yeast cold contact process, in which yeast recovered from a fermentation process is brought into contact with the wort at a low tempe- rature below 0°C. As a rule, the non-alcoholic beer produced by this process imparts an unpleasant and bitter aftertaste. By adding ascorbic acid to the boiling wort, the bitter aftertaste, in practice, is completely eliminated.

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