Brewing method

摘要

Producing a non-alcoholic beverage, comprises: (a) providing the malt; (b) crushing malt and adding water to obtain mash; (c) maintaining the temperature at 70-76[deg] C, until no more starch is detected; (d) heating to a temperature of at least 78[deg] C; (e) purifying the mash to obtain the beer wort; (f) adding hops and boiling wort to obtain finished wort; (g) adding acid before and/or after cooking to maintain a pH of 4-4.5; (h) cooling 15-20[deg] C; (i) adding yeast culture; (j) allowing to stand until the extract content is declined by 0.5-2%; and (k) adding water to obtain an isotonic beverage. Producing a non-alcoholic beverage, comprises: (a) providing the malt; (b) crushing malt and adding water with the temperature 70-76[deg] C to obtain mash; (c) maintaining the temperature at 70-76[deg] C, until no strength is achieved; (d) heating to a temperature of at least 78[deg] C; (e) purifying the mash to obtain the beer wort; (f) adding hops and boiling the wort to obtain finished wort; (g) adding acid before and/or after cooking to maintain a pH of 4-4.5; (h) cooling 15-20[deg] C; (i) adding yeast culture; (j) allowing to stand until the extract content is declined by 0.5-2%; and (k) adding water to obtain an isotonic beverage. An independent claim is also included for a non-alcoholic beverage produced from the above mentioned method.