Energy-saving process for producing a fermented malt beverage

Abstract

This invention relates to a method for producing a fermented malt beverage, the method comprising the steps of: a) preparing an aqueous malt mixture comprising water and malt; b) preparing a malt paste by saccharifying the aqueous malt mixture; c) separating the malt paste into wort and lees; d) maintaining the wort at a temperature of at least 70°C for at least 5 minutes to produce heated wort; e) cooling the heated wort to a temperature of less than 30°C to produce cooled wort; and f) contacting the cooled wort with active yeast for at least 8 hours to produce fermented wort; wherein the temperature of the wort is maintained below 90°C between steps c) and f); wherein boiling of the wort is avoided; and wherein gas is bubbled through the wort during at least a portion of the time the wort is maintained at a temperature of at least 70°C and less than 90°C. The present invention also provides a beer characterized in that the total dimethyl sulfide content is at least 50 μg / L, the difference between the total dimethyl sulfide content and the free dimethyl sulfide content is in the range of 40-250 μg / L, and the thiobarbituric acid value is in the range of 16-33.

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