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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Hauptverfasser:	JORIS E.A. VAN GHELUWE, JOHN A. MCKEE, ROBERT L. WEAVER
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE
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