Production of fermented malt beverages

Details Production of fermented malt beverages Production of fermented malt beverages

C - Chemistry, Metallurgy

12

H

C12H 1/00 (2006.01) C12H 1/08 (2006.01) C12H 1/18 (2006.01)

Patent

CA 2119901

A process for chill-treating, which is exemplified by a process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled cooled and fermented and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beer is then mixed for a short period of time with a beer slurry containing ice crystals , without any appreciable collateral increase in the amount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.

Procédé de refroidissement utilisé dans la préparation d'une boisson maltée et fermentée. Selon ce procédé, des substances brassicoles sont mêlées à de l'eau et le mélange résultant est chauffé puis le moût en est extrait. Le moût est ensuite bouilli, refroidi et fermenté, après quoi la bière passe à la finition, étape qui comprend le vieillissement, pour obtenir le produit final. L'amélioration proposée consiste à faire subir un stade de refroidissement rapide à la bière à une température voisine du point de congélation, de sorte que des cristaux de glace ne se forment qu'en quantité minimale. La bière ainsi refroidie est ensuite mélangée brièvement à une bouillie de bière contenant des cristaux de glace, sans qu'il y ait augmentation appréciable de la quantité de cristaux de glace dans le mélange résultant. Pour terminer, la bière ainsi traitée est extraite du mélange.

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