| 摘要 |
<p>PREPARATION OF A BLAND BEER A method of preparing a lager beer having a mild, bland, less aromatic character comprises conducting the fermentation of the wort under suitable conditions to maintain the dissolved carbon dioxide concentration in the fermenting wort at about 2.1 to about 4.0 cc of dissolved carbon dioxide per cc of wort. In a preferred embodiment, the fermentation of the wort is conducted at a temperature of 60.degree. to 85.degree. F. with an appropriate overpressure of from 5 to 40 psig of carbon dioxide. The beer thus obtained has a mild character and can be used, if desired, as a base for flavored beverages.</p> |
