| 摘要 |
The present invention provides an improved brewing process which utilizes an adjunct comprising a highly fermentable sugar. In the process, brewers' yeast is allowed to act upon a, preferably all-malt, wort until said yeast is partially developed, following which, the adjunct is introduced into the partially fermented wort in a manner which will not have adverse effects on the yeast and the brewing process carried to completion. The adjunct is introduced over a period of time such that the Plato value of the fermenting wort substantially does not increase and osmotic shock is avoided. The process is especially advantageous when used to produce the so-called light beers.
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