Abstract: Beer brewed from malted barley and having a rice adjunct can be produced at higher gravity cold wort concentrations without excessive viscosity build-up by using low gel point rice.

Abstract: Apparatus for the continuous boiling of wort serving for beer production in a reactor at a temperature increased and a pressure increased during the time of stay in the reactor, which reactor is preceded by a wort preheater heated by wort vapor, and by an outside boiler heated by outside steam, and is followed by at least one expansion stage. The reactor and the at least single expansion stage are followed by at least two evaporation stages, to which wort vapor condensers are connected, to which the wort vapors from their associated evaporation stages are fed, and in which water is heated by the use of the condensate heat, while a wort cooler is connected to the output of the vacuum evaporator.

Abstract: Process and apparatus for disposal of noxious vapors emanating in brewery installations from treatment of wort and mash during the production of beer and for recovery of excess energy therefrom which includes passing the vapors emanating from the treatment of wort through a first condenser, passing the vapors emanating from the treatment of mash through a second condenser, and passing at least part of the exhaust emitted from the first condenser through the second condenser.

Abstract: Beer is brewed by a process which comprises mixing a high-gravity liquor comprising a fermenting wort of an original gravity of 14 to 21 degrees of plato after the high kraeusen period and a low-gravity liquor comprising a fermenting wort or wort of an original gravity of 3 to 6 degrees of plato and subjecting the resulting mixture to fermentation thereby to obtain a beer of an original gravity of 6 to 9 degrees of plato.

Abstract: A food grade colorant which is substantially free of 4 methyl imidazole 4 MeI is obtained by digesting a roasted malted cereal in water by use of at least one protease and at least one carbohydrase enzyme. The aqueous extract is separated from remaining solids and retained for use as the colorant. It may be concentrated or dried to a free flowing powder. The colorant obtained from roasted black malted barley typically has a 4 MeI content of less than 50 mg/Kg and a color greater than 14,000 EBC units at 70% solids.

Abstract: An alcoholic beverage having improved taste and sweetness and a wine-like flavor is produced by steps of saccharifying steamed or cooked unpolished rice and/or reddish rcie with an enzyme composition containing a saccharifying enzyme substantially free of protease and producing by a microorganism selected from Rhizopus, Aspergillus, Endomyces, or Bacillus substilis, fermenting the resulting mash with yeast until a supernatant thererof reaches a certain degree of maturity and mixing the resultant matured mash with separately saccharified steamed or cooked rice or a saccharide to produce the beverage. A slurry of steamed or cooked rice may be added during yeast fermentation to simultaneously carry out fermentation and saccharification.

Abstract: A debranching enzyme (pullulanese) useful in the preparation of a low calorie beer may be obtained from rice by extraction of the rice with an aqueous buffer system having a pH of about 6. A preferred buffer system is 0.1 M potassium phosphate-0.2 M-sodium chloride. Extraction is preferably carried out at a temperature of about 50.degree. C. for about 3 hours. When malted rice is used as the enzyme source a particularly useful mixture of the debranching enzyme and alpha 1,4 carbohydrases is obtained.

Abstract: Low calorie beer is prepared by introducing into the brewing process a debranching enzyme (pullulanase) obtained from rice, a traditional brewing material. The debranching enzyme reduces the real extract of the beer by cleaving alpha 1,6 linkages of unfermentable limit dextrins to form alpha 1,4 dextrins which can be converted by alpha 1,4 carbohydrases to sugars that can be fermented by brewer's yeast. The enzyme may be introduced into the brewing process by adding rice or the enzyme extracted from rice to the mash or to the wort before or during fermentation. The debranching enzyme may be obtained from polished dry milled rice by extraction with an aqueous buffer solution. When malted rice is used as the enzyme source a particularly useful mixture of the debranching enzyme and alpha 1,4 carbohydrases is obtained.

Abstract: A product for human consumption containing protein and having a high dietary fiber content and a low phytic acid content is produced by drying brewer's spent grain, milling the dried brewer's spent grain to obtain a ground product having particle sizes ranging from about 600 microns down to about 50 microns and isolating the ground particles having a particle size of at least about 120 microns which constitute the product and contain about 18% to 22% protein and about 65% to 75% dietary fiber.

Abstract: A powdered malt wort product for preparing beverages is produced by fermenting a brewer's malt wort with a lactic acid producing bacteria such as Streptococcus faecalis and then spray-drying the fermented wort. The resultant powdered fermented wort may be mixed with cocoa or chocolate, plus milk solids and sugar to produce a beverage.

Abstract: Brewer's wort is prepared by a process comprising the steps of forming at 82.degree. to 88.degree. C. an aqueous mash containing malted cereal, unmalted cereal and an effective amount of a starch liquefying thermostable alpha amylase; maintaining the mash at such temperature until a substantial amount of the cereal starch has been liquefied; cooling the mash to a temperature of 60 to 65.degree. C.; adding an effective amount of starch saccharifying diastatic enzyme to the mash; maintaining the resulting mixture at 60 to 65.degree. C. until a substantial amount of the cereal starch has been saccharified; then raising the temperature of the mash to at least 72.degree. C. and maintaining the mash at this temperature until the starch has been completely converted.

Abstract: A low calorie, low carbohydrate beer is produced by carrying out a separate mashing of malt at temperatures which substantially inactivate microorganisms without deactivating enzymes of the malt and adding this mash to wort in a primary and/or secondary fermentor to produce a final beer having a reduced carbohydrate and calorie content.

Abstract: Malt having a high content of alpha-1,6-hydrolase activity is prepared by germinating previously steeped barely until the average acrospire reaches a length of at least 11/4 times the average length of the kernals and it contains at least 55 units of alpha-1,6-hydrolase activity per gram of malt. The malt provides more complete hydrolyzing of starch to glucose and maltose, and it is useful in producing low carbohydrate beer, in producing distilled alcoholic beverages and in producing maltose syrup.

Abstract: An improved method of mashing and lautering. A mash is formed having a high malt to water ratio in the range of about 0.30 to 0.45 to 1. After mashing, and prior to lautering, the mash is diluted with water to produce an equivalent malt-to-water ratio below 0.25 to 1 and generally in the range of about 0.19 to 0.22 to 1. The diluted mash is then lautered by standard procedures to separate the wort from the spent grains. Due to the high concentration of malt in the mash, the conversion yield, or the amount of dissolved solids extracted from the malt, is increased and the dilution prior to lautering not only reduces the time for lautering but also upsets the concentration equilibrium between the liquids and grains, causing a further improvement in the extract yield.

Abstract: The conventional brewing process for producing a malt beverage which includes the preparation of a mash, the conversion of the mash to wort, the boiling of the wort, cooling of the wort and fermentation, is substantially abbreviated, e.g. by as much as 50% by subjecting malt flour to air classification to produce a fraction having a high starch content which is used in the mash, whereby the mash conversion and wort boiling steps can be combined in a one-kettle operation to yield a fermentable boiled wort. Moreover, the by-product of the air-classification is a high protein malt flour which can be used to make bread.

Abstract: In the brewing of beer, spent grain at about 90% moisture from a straining tank having no internal rotating rake is collected and pumped to a centrifuge which reduces the moisture of the spent grain to about 70% and provides spent grain liquor of about 2.0 to 4.5% or more of total solids. The spent grain liquor is stored in a tank at 165.degree. F. to 170.degree. F. and held until it is used up to 50% of the sparge liquid for a subsequent brew in the straining tank. The spent grains at about 70% moisture are directed to a large holding tank. Nutritious brewery waste streams are added thereby increasing the nutritional value.

Abstract: Torrefied, expanded barley for use as a partial replacement for malt in brewer's mashes is prepared by heating unmalted barley having a protein content of at least about 12% to a temperature sufficient to expand the barley to a degree that a given volume of barley before heating weights about 1.4 to about 1.75 times the weight of the same volume of barley after heating. Before heating, the unmalted barley preferably has a moisture content of about 12% to 20% by weight.

Abstract: Haze formation in beer caused by anthocyanogens is reduced by using a mutant strain of barley having low anthocyanogen content as the source of barley or malted barley from which wort is prepared in the brewing process.

Abstract: Brewer's wort, having a high concentration of fermentable carbohydrates and solids such as 18.degree. to 36.degree. Plato which would normally ferment very slowly or incompletely, is fermented by utilizing water dilution at a point during fermentation to reduce the content of fermentable carbohydrates and solids to below 18.degree. Plato so that fermentation proceeds to completion without inhibition. Water dilution is carried out when the fermentable carbohydrate content of the fermenting wort is 30% to 70% of its original value and after initial foam collapse within about 24-48 hours after the start of fermentation. This process makes it possible to use the headspace of the fermenting vessel which is normally set aside for initial foam generation and results in a substantial increase in productivity.

Abstract: A low dextrin and low carbohydrate beer having reduced calories is produced by fermenting wort with yeast in the absence of readily fermentable carbohydrates so that the yeast act on fermentable ingredients in the wort other than readily fermentable carbohydrates. After fermenting a major portion of fermentable ingredients, there is added to the resulting alcoholic wort a quantity of one or more readily fermentable sugars and fermentation is continued until the real degree of fermentation is at least 80%. By this process a low calorie beer can be prepared without the use of a carbohydrate splitting enzyme such as amyloglucosidase.

Abstract: A beta-glucanase is prepared through the cultivation of Aspergillus phoenicis (Cda.) Thom or Aspergillus saitoi var Kagoshimaensis. This enzyme hydrolyzes the beta glucan of barley and can be employed to adjust the viscosity of wort and beer, through incorporation of the enzyme in mash or beer.

Abstract: Stale flavor formation in beer is reduced by contracting malt, prior to extracting to produce wort, with a primary or secondary mono- or polyhydric alcohol or with acetic acid or with dimethylsulfoxide to reduce the amount of precursors of 2-trans-nonenal present in the malt.

Abstract: Alcohol or an alcoholic beverage is produced by a process wherein a mash of cereal grains and liquefying enzymes is cooked at a temperature of from 75.degree. C to 85.degree. C which is lower than the temperature of maximum viscosity for the mash and which is higher than the sterilization temperature of undesirable microorganisms in the mash which grow during fermentation with yeast. After cooking, the mash is cooled, saccharifying enzymes are added, the resultant mash is fermented with yeast to produce alcohol and the alcohol is distilled.

Abstract: A non-distilled beer-type beverage is produced from a wort prepared from hydrolyzed starch that is fortified with a protein hydrolyzate, a source of ammonium ions and potassium phosphate.

Abstract: Beer is brewed by a method in which a malted grain is combined with starch from a barley variety characterized by containing starch granules which are self-liquefying and produced by cross-breeding a first barley variety characterized by a hulless gene, n n on chromosome 1 and a second barley variety which is characterized by a waxy endosperm gene wx wx on chromosome 1.

Abstract: Beer is prepared by a process involving separately fermenting with yeast a malt wort containing malt extract, and an adjunct sugar solution, separating yeast after fermentation and blending the fermented malt wort and the fermented sugar solution to provide a beer product closely similar in flavor to beer made by fermenting a wort containing malt extract and a sugar adjunct. This process allows the fermentation of solutions having a low content of nitrogenous substances without producing unpleasant flavors, and the process provides substantial savings in capital and operating costs in breweries.

Abstract: A new and improved process and apparatus for producing alcohol from cereal grains or starch materials is disclosed. The process involves cooking or mashing very rapidly by electric means to prevent any form of hydrolysis of the starch prior to enzymatic hydrolysis by malt. Specific over-all process steps include milling of the grain in a manner to improve the wetting of the grain; electric cooking or mashing; malting of the mash; fermentation and recovery by distillation. The apparatus principally comprises an electric cooking or mashing unit having a central electrode positioned within an electrically conductive outer wall with a suitable electric power source being provided across the central electrode and conductive wall. In accordance with the invention the mash is heated to a predetermined temperature in a matter of seconds without the addition of condensate.

Abstract: An alcoholic malt beverage base is produced by preparing wort having a solids content of about 18.degree. to 24.degree. plato from an all malt mash, adding fermentable sugar to the wort, boiling to resultant sugar-containing wort, adding water to the boiled wort to adjust the solids content, adding yeast to the boiled wort after cooling and fermenting for a certain time and at a certain temperature, adding additional yeast, continuing fermentation at a higher temperature to a desired end point, cooling the fermented wort and separating solids therefrom. The beverage base has an alcohol content of about 5.5% to 9% and has a clean pleasant taste without off-aromas.

Abstract: Wort suitable for making e.g. beer is produced by extracting ground chit malt with a mixture of hot water and malt, the proportion of malt being 10 to 40% by weight on a solids basis of the dry weight of the mixture of ground chit malt and malt.

Abstract: A carbonated soft drink includes fructose, a malt extract in which maltose has been converted into glucose and a flavoring essence which may include kola nut extract.

Abstract: Grain alcohol is produced from a mash of high cereal grain content by cooking a dispersion of cereal grains in water at a temperature of about 300.degree. to 350.degree. F under a pressure of about 50-120 psig, converting the cooked mash with a glucoamylase ferment produced by A. awamori NRRL 3112 and fermenting the converted mash with yeast to produce grain alcohol. The glucoamylase ferment is preferably produced by propagation of A. awamori NRRL 3112 on a mash of cereal grains dispersed in water which has been cooked at the same pressure and temperature used for cooking of the mash when producing grain alcohol.

Abstract: Mash is separated into draff and clarified beer wort using a cylindrical upright vessel having an upper portion with a circumferential wall, a lower portion conically converging toward an apertured support forming the bottom of the vessel, and a suction chamber connected to the vessel bottom having a lower conical portion with an outlet for wort and having a conduit leading from the side for applying a vacuum.