ENERGY-EFFICIENT PROCESS FOR PRODUCING FERMENTED MALT BEVERAGES AND BEER OBTAINED BY THIS PROCESS

Abstract

The invention relates to a process for the production of fermented malt beverages which includes the following steps: a) preparation of a malt-in-water mixture containing water and malt; b) preparation of a wort by saccharification of a malt-in-water mixture; c) separation of the wort into wort and grain residue; d) holding the wort at a temperature of at least 70°C for a period of at least 5 minutes to produce heated wort; e) cooling the heated wort to a temperature below 30°C to produce cooled wort; and f) exposing the cooled wort to 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 the wort is avoided; wherein the hot residue is removed from the heated wort before step f); and wherein anionic coagulant is added to the wort before removal of the hot residue.The invention also proposes beer characterized by a total dimethyl sulfide content of at least 50 µg / L, a difference between the total dimethyl sulfide content and the free dimethyl sulfide content ranging from 40-250 µg / L, and a thiobarbituric acid index ranging from 16-33.