Use of additive when preparing beer

摘要

In the present invention, there is disclosed the use of a solution containing 0.3 to 3.0 percent by volume of Lycopodium clavatum spores, 0.5 to 5.0 percent by volume of oat (Avena sativa - flower), 0.5 to 5.0 percent by volume of hop (Humulus lupulus - cones), 0.2 to 3.0 percent by volume of medicinal eyebright (Euphrasia rostkoviana û flowering tops), 0.5 to 2.5 percent by volume of bilberry (Vaccinium myrtillus - leaves), 0.2 to 3.0 percent by volume of centaury (Centaurium erythraea - flowering tops), and remainder up to 100 percent by volume ethanol, as additives when preparing beer. The solution can also contain amino acids an amount of 0.13 mg of dry matter of the preparation per 1 liter of beer, comprising essential amino acids being selected from the group consisting of leucine, phenylalanine, threonine, valine, methione, histidine, isoleucine or lysine, and/or comprising free acids being selected from the group consisting of alanine, serine, glycocol, proline, tyrosine, glutamic acid or aspartic acid. The additive is applied in the wort fermentation phase and/or in the ready beer filtration phase, prior racking thereof.