METHOD FOR PRODUCING FERMENTED MALT BEVERAGE HAVING EMPHASIZED HOP PERFUME

PROBLEM TO BE SOLVED: To provide a method for producing a fermented malt beverage emphasized in a hop perfume by "dry hopping" and simultaneously having the merit of "kettle hopping" little in wildness.SOLUTION: The method for producing a fermented malt beverage with hop as a raw...

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Bibliographische Detailangaben
Hauptverfasser:	GAMO TORU, MURAKAMI ATSUSHI, MESE YUICHIRO
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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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method for producing a fermented malt beverage emphasized in a hop perfume by "dry hopping" and simultaneously having the merit of "kettle hopping" little in wildness.SOLUTION: The method for producing a fermented malt beverage with hop as a raw material is characterized in that the hop is preliminarily heat-treated in conditions comprising a temperature of ≥65°C and