METHOD OF PRODUCING A NEUTRAL TASTING ALCOHOLIC BEVERAGE
A neutral tasting alcoholic beverage prepared by mashing a well modified standard brewers malt, with hops and water at a temperature of 40 DEG C. to 45 DEG C. for a period of time of between 10 to 30 minutes, and thereafter raising the temperature to from 60 DEG C. to 62 DEG C. to obtain a wort. The...
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| creator | JORIS E.A. VAN GHELUWE JOHN A. MCKEE ROBERT L. WEAVER |
| description | A neutral tasting alcoholic beverage prepared by mashing a well modified standard brewers malt, with hops and water at a temperature of 40 DEG C. to 45 DEG C. for a period of time of between 10 to 30 minutes, and thereafter raising the temperature to from 60 DEG C. to 62 DEG C. to obtain a wort. The wort, in an amount of from 2% to 20%, is mixed with a fermentable carbohydrate and water at a temperature of between 80 DEG C. and 90 DEG C. in an amount of from 80% to 98%, to obtain a fermentable solution, which is then cooled to between 14 DEG C. to 20 DEG C., and pitched with brewers yeast. It is then fermented for from 4 to 8 days at from 14 DEG C. to 20 DEG C. and thereafter cooled to 0 DEG C. for from 4 to 7 days, and filtered to obtain the neutral tasting alcoholic beverage. |
| format | Patent |
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MCKEE</creatorcontrib><creatorcontrib>ROBERT L. WEAVER</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>JORIS E.A. VAN GHELUWE</au><au>JOHN A. MCKEE</au><au>ROBERT L. WEAVER</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD OF PRODUCING A NEUTRAL TASTING ALCOHOLIC BEVERAGE</title><date>1984-02-16</date><risdate>1984</risdate><abstract>A neutral tasting alcoholic beverage prepared by mashing a well modified standard brewers malt, with hops and water at a temperature of 40 DEG C. to 45 DEG C. for a period of time of between 10 to 30 minutes, and thereafter raising the temperature to from 60 DEG C. to 62 DEG C. to obtain a wort. The wort, in an amount of from 2% to 20%, is mixed with a fermentable carbohydrate and water at a temperature of between 80 DEG C. and 90 DEG C. in an amount of from 80% to 98%, to obtain a fermentable solution, which is then cooled to between 14 DEG C. to 20 DEG C., and pitched with brewers yeast. It is then fermented for from 4 to 8 days at from 14 DEG C. to 20 DEG C. and thereafter cooled to 0 DEG C. for from 4 to 7 days, and filtered to obtain the neutral tasting alcoholic beverage.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE |
| title | METHOD OF PRODUCING A NEUTRAL TASTING ALCOHOLIC BEVERAGE |
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