A New or Improved Process of Making Alcohol-free or Practically Alcohol-free Beers.

摘要

23,003. Reiter, C. Oct. 11. Materials and compositions for making beverages. - Non-alcoholic or practically non- alcoholic beers are prepared by acidulating the wort or mash by means of lactic acid or other acid-forming bacteria, or acids such as lactic, citric, and tartaric acids, or other chemicals, adding hops or their equivalent, pasteurizing, fermenting to a slight extent if desired, again pasteurizing, chilling, and finally bottling: The beer may also be further pasteurized after bottling. Acids &c. having a beneficial effect upon the bacteria may be added to the wort.