Abstract: A method of brewing a malt beverage having a low alcohol content is disclosed. A malt and cereal infusion having an extract content below about 14% is prepared, and boiled to obtain a wort. A predetermined quantity of hops are then added to said wort, which is then aerated. The wort is pitched with a yeast slurry to provide a cell count of about 80 to about 180 million yeast cells per ml and fermented at a temperature of about 3° C. to about 10° C. for 1 to 40 hours. The yeast is then removed from the fermented wort, and the resulting brew is filtered, and electrolyzed with a copper electrode to remove H2S. The alcohol concentration of the brew is then adjusted with carbonated water to a preselected level, and then the resultant brew is aged for at least 24 hours.

Abstract: An apparatus to measure the concentration of a constituent of a solution containing dissolved gas includes a conduit connectable to a source of the solution. Flow controllers are provided on the conduit, selectively to permit the flow of the solution in the conduit. Pressure regulators are also provided on the conduit to control the pressure of the solution in the conduit, and maintain the pressure in the conduit means at a level sufficiently high to prevent gassification of dissolved gas in the solution, thereby to prevent foaming in the conduit. A gas chromatographic analyser (GCA) is in communication with the conduit via a sampling valve, to permit the flow of discrete samples of solution into the GCA for analysis. The interior of the GCA is maintainable at the same pressure as in the conduit.