METHOD FOR PRODUCING A LOW CARBOHYDRATE, LOW-ALCOHOL AND LOW-CALORIE DIET BEER

摘要

In a method of producing a low- carbohydrate, alcohol-reduced and low- calorie dietetic beer a) a wort with a "root wort" content of 11-11.5% is fermented with pitching temperatures between 5 and 10 DEG C after the addition of about 2% of the original bulk of enzyme-rich grist and the addition of a greater quantity of hops than that usually employed, the fermentation temperature rising to almost 20 DEG C due to the retained fermentation heat, and the apparent degree of attenuation is allowed to reach about 100% within about eight days, b) about 2/5 to 3/5 of the total quantity is removed from the fermenter and, after mixing with 8-15% of almost boiling water, boiled without coming into contact with oxygen until the alcohol content has been reduced to 1-2 per cent by weight and water evaporated to eliminate the quantity of water added, c) after cooling the alcohol-reduced beer, this is blended with the remainder of the new beer with a low yeast content without oxygen gaining access, d) the product is filtered and racked after brief further fermentation with added fermentation carbonic acid. The amount of yeast added may be about twice the normal amount used in making beer.