GB730207A - An improved process for the manufacture of beer and the like - Google Patents

Abstract

730,207. Beer &c. DOMINION BREWERIES, Ltd. Aug. 7, 1952 [Sept. 28, 1951 No. 19957/52. Class 14 (2). In making beer and other malted beverages, boiling wort is brought to a temperature just above its freezing point, held until substantially stabilized, clarified, e.g. filtered, and then reheated to the temperature required to start fermentation. The wort may be cooled to ¢‹F. above its freezing point. Alternatively, the wort may be frozen and then melted. The boiling wort may be passed through a hop strainer 1, pumped through heat-exchangers 5, 7 and 9 into stabilizing tanks 12, held therein until all matter it is desired to remove comes out of solution, then pumped by a pump 16 through a clarifier or filter 18, e.g. a centrifuge, and through a heat-exchanger 20 into a fermenting vessel 22. During fermentation, the temperature of the wort may be controlled by circulating it through a heat-exchanger 25 and a return pipe 27. The tanks 12, the pump 16 and the clarifier or filter 18. are preferably housed in a. refrigerated room. When the boiling wort has a specific gravity higher than that which is required at the start of fermentation, the heat-exchanger 7 is omitted and the heat-exchanger 20 is replaced by a mixer in which the wort is diluted and, for example, heated with water, the amount and temperature of which are controlled. The hop strainer may be inserted between the pump 16 and the clarifier or filter 18.