Process for preparing a nonalcoholic (less the 0.5 volume percent alcohol) malt beverage
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United States of America Patent
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Nov 13, 1990
Issued Date -
N/A
app pub date -
Mar 26, 1990
filing date -
Oct 27, 1989
priority date (Note) -
Expired
status (Latency Note)
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Abstract
Malt beverages having less than 0.5% v/v alcohol content are made by combining wort with a thick yeast slurry and fermenting sugars in the wort at 38.degree. F. to 45.degree. F. for 0.5 to 10 hours. The wort has a high extract content, at least 14% by weight. The yeast slurry is obtained from a prior beer fermentation and includes at least 10% by weight of yeast and the balance beer. The wort is combined with at least 10% to 20% v/v of the yeast slurry in the fermentation step.
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