Preparation of low alcohol beer
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United States of America Patent
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Nov 29, 1988
Grant Date -
N/A
app pub date -
Dec 14, 1987
filing date -
Dec 14, 1987
priority date (Note) -
Expired
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Abstract
Beer of low alcohol content is produced by preparing an all-malt brew using a high-temperature-tolerant cellulase. Mashing is conducted at a temperature of approximately 78.degree.-80.degree. C. After mashing, the wort is separated from the mash and fermented with yeast. After fermentation the all-malt beer is supplemented with a low dextrose equivalent (D.E.) starch hydrolyzate, filtered and treated with post-fermentive hopping and malt coloring, if desired. Finally, the drew is diluted with acidified deaerated water so as to contain not more than about 0.5% alcohol by volume.
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