METHOD FOR PRODUCING FERMENTED MALT BEVERAGE USING CEREALS TREATED WITH THIOPHANATE-METHYL
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United States of America Patent
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Issued Date -
Mar 15, 2012
app pub date -
Jun 1, 2010
filing date -
Jun 4, 2009
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Abstract
Disclosed is a method for preventing a so-called “gushing” phenomenon of a fermented malt beverage such as beer, that is, simultaneous overfoaming of the beverage when opening bottled or canned beer or the like. Specifically disclosed is a method for producing a fermented malt beverage, wherein the method uses cereal treated with thiophanate-methyl or wheat treated with prothioconazole. It is preferable that the cereal treated with thiophanate-methyl is cereal which has been treated with thiophanate-methyl after flower formation stage and before harvesting, and preferred type of the cereal is barley.
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