Low alcohol content beer from 54 to 56 percent fermented wort - by adding aq. soln. of hops

摘要

Process comprises using a wort used in normal beer making and fermenting until the sugar conversion is 54-56% and adding an aq. soln. contg. hops in sufficient quantity to obtain a beer having an alcoholic degree =1 degree. Previous processes for obtaining weak beer have had the disadvantages of either giving an inferior flavour or being costly or requiring very careful control. The above process is well adapted to normal brewing, is simple, gives a good flavour without any malt taste.