High strength beer having winey beery character

摘要

The present invention relates to a process for producing a high strength beer having a winey beery character. The process comprises the several steps of preparing a mash from a milled malt and liquor with additives to provide mash with an acidic pH; subjecting the mash to the step of lautering to obtain a clear wort; adding the wort to a sugar solution and subjecting the blend to the step of boiling while adding citric acid and caramel, and while also adjusting wort gravity; transferring the wort to a whirlpool; adding activated yeast to the wort and passing the wort through PHE in the presence of aeration and then subjecting the wort to fermentation; lagering the wort to remove yeast; and filtering the fermented wort.