Process of producing beer

Details Process of producing beer Process of producing beer

C - Chemistry, Metallurgy

12

C

C12C 11/00 (2006.01) C12C 7/00 (2006.01) C12C 7/04 (2006.01) C12C 11/09 (2006.01) C12C 12/04 (2006.01) C12G 3/08 (2006.01) C12N 11/14 (2006.01)

Patent

CA 2153163

In a continuous process for producing beer, starch-containing raw materials are crushed and if required transformed into malt, won is extracted from the crushed and if required melted raw materials and tbe won is subjected to alcoholic fermentation. All steps of this process are continuously carried out. The masb is at first heated in a reactor system up to 75 to 85 °C, the remains are separated from tbe mash, the won is then hopped and beated up to a temperature from 105 to 140 °C. Tbere follow a flash caporisation step, a sludge separation step and a won cooling step. The wort is then fermented at 6 to 25 °C in the presence of a boicatalyst. A continuous total or partial beer dealcoholisation step may follow the fermentation process.

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