Improvements in and relating to a method for the artificial ripening of freshly prepared beer

摘要

Freshly prepared beer is ripened artificially by treatment, e.g. saturation with carbon dioxide gas and exposure to actinic rays of wavelength in the range 3,500 to 4,500 A0. The saturation with carbon dioxide preferably precedes the irradiation and before and after both treatments the beer may be filtered. A preferred irradiating apparatus (Fig. 3, not shown) comprises a series of compartments formed by a juxtaposition of a series of plates, beer passing through the compartments being irradiated by tubes horizontally placed on either side thereof. Specification 780,613 is referred to.