| 摘要 |
A malt beverage having a low alcohol content is brewed by preparing a malt and cereal infusion having an extract content below about 14%, boiling to obtain a wort, adding a predetermined quantity of hops to said wort, which is then aerated to ail oxygen content of 15 - 35 mu g per litre, pitching the wort with a yeast slurry to provide a cell count of about 80 to about 180 million yeast cells per ml and fermenting at a temperature of about 3 DEG C to about 10 DEG C for 1 to 40 hours. The yeast is then removed from the fermented wort, and the resulting brew is filtered, and electrolyzed with a copper electrode to remove H2S. The alcohol concentration of the brew is then adjusted with carbonated water to a preselected level, and then the resultant brew is aged for at least 24 hours. |
