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PROCESSING METHOD OF BREWAGE WITH FOAMING PROPERTY WHICH DOES NOT USE BARLEY, WHEAT, AND MALT, AND BREWAGE WITH FOAMING PROPERTY PRODUCED THEREBY
PROCESSING METHOD OF BREWAGE WITH FOAMING PROPERTY WHICH DOES NOT USE BARLEY, WHEAT, AND MALT, AND BREWAGE WITH FOAMING PROPERTY PRODUCED THEREBY
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机译:不使用大麦,小麦和麦芽的起泡酒的加工方法,以及由此产生的起泡酒的饮料
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摘要
The processing method of a Brewed alcoholic beverage with foaming properties which does not use barley, wheat and malt is disclosed that includes a step for processing a pre-fermentation liquid using at least a syrup containing sources of carbon, sources of nitrogenr hops and water as raw materials and a step for fermenting the pre-fermentation liquid using a brewers' yeast. A ratio which expresses the rice mash contained in the whole syrup is between 5 and 50 weight %.
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