Preparation of a bland beer

摘要

A method of preparing a lager beer having a mild, bland, less aromatic character comprises conducting the fermentation of the wort for about 60 to 200 hours 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 DEG to 85 DEG 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.