Improved process for treating top fermentation pale ale, mild ale and stout after the primary fermentation for bottling and draught purposes

摘要

330,327. Dryden, H. E. March 19, 1929. Ageing and maturing beverages; hops.-Ale or stout is cooled and filtered at the end of the usual primary fermentation whereby the primary yeast is removed together with proteins, resins, and other complex bodies of poor solubility. An extract of hops or hop oil is added to replace the usual dry hopping process and the liquor obtained is treated with pure pitching yeast (Saccharomyces cerevisiµ) and primary or fermentable sugar solution so that at the end of two weeks or thereabouts, sufficient carbon dioxide gas has been generated to produce suitable condition in bottle or in cask. The extract of hops may be made with a quantity of ale or stout similar to the one now to be treated.