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CO5050409A1 - BEER FLAVOR CONCENTRATION - Google Patents

BEER FLAVOR CONCENTRATION

Info

Publication number
CO5050409A1
CO5050409A1 CO99030478A CO99030478A CO5050409A1 CO 5050409 A1 CO5050409 A1 CO 5050409A1 CO 99030478 A CO99030478 A CO 99030478A CO 99030478 A CO99030478 A CO 99030478A CO 5050409 A1 CO5050409 A1 CO 5050409A1
Authority
CO
Colombia
Prior art keywords
range
beer flavor
flavor concentrate
color
flavor concentration
Prior art date
Application number
CO99030478A
Other languages
Spanish (es)
Inventor
Tripp Matthew L
Original Assignee
Green Bay Beer Company
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Green Bay Beer Company filed Critical Green Bay Beer Company
Priority to CO99030478A priority Critical patent/CO5050409A1/en
Publication of CO5050409A1 publication Critical patent/CO5050409A1/en

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  • Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

Un concentrado de sabor a cerveza a partir del agua se puedeelaborar una cerveza a través de la adición de agua, dióxido de carbono y alcohol, dicho concentrado de sabor a cerveza tiene un color en el rango de 25-60 grados SRM, un amargor en el rango de 20-60 BU y un nivel de alcohol en el rango de 1-6% en peso.1Un método para la elaboración de un concentrado de sabor a cerveza que comprende las etapas de:a) Preparar un mosto utilizando maltas que tienen un color en el rango de L10-L300;b) Mezclar lúpulo con el mosto; yc) Fermentar el mosto mediante el cual se produce un concentrado de sabor a cerveza que tiene un color en el rango de 25-60 grados SRM y que tiene un amargor en el rango de 20-60 BU.A beer flavor concentrate from water can be brewed through the addition of water, carbon dioxide and alcohol, said beer flavor concentrate has a color in the range of 25-60 degrees SRM, a bitterness in the range of 20-60 BU and an alcohol level in the range of 1-6% by weight.1 A method for the elaboration of a beer flavor concentrate comprising the steps of: a) Prepare a must using malts that have a color in the range of L10-L300; b) Mix hops with the must; and c) Ferment the must by means of which a beer flavor concentrate is produced that has a color in the range of 25-60 degrees SRM and that has a bitterness in the range of 20-60 BU.

CO99030478A 1999-05-18 1999-05-18 BEER FLAVOR CONCENTRATION CO5050409A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CO99030478A CO5050409A1 (en) 1999-05-18 1999-05-18 BEER FLAVOR CONCENTRATION

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CO99030478A CO5050409A1 (en) 1999-05-18 1999-05-18 BEER FLAVOR CONCENTRATION

Publications (1)

Publication Number Publication Date
CO5050409A1 true CO5050409A1 (en) 2001-06-27

Family

ID=40943284

Family Applications (1)

Application Number Title Priority Date Filing Date
CO99030478A CO5050409A1 (en) 1999-05-18 1999-05-18 BEER FLAVOR CONCENTRATION

Country Status (1)

Country Link
CO (1) CO5050409A1 (en)

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