PROCESS OF PREPARING A NEUTRAL TASTING ALCOHOLIC BASE

摘要

A process of preparing a generally neutral-tasting alcoholic base or substrate by fermentation of a boiled, hopped wort and a fermentable carbohydrate. In carrying out the process, a low soluble protein, low-kiln malt is mashed at a temperature of 66 DEG C to 77 DEG C to produce a wort and the wort is boiled for a short period of 5 to 40 minutes. An adjunct is added to the boiled wort and the mixture is immediately cooled to a temperature of below 16 DEG C. Brewer's yeast and a nitrogen-containing compound are then added to the cooled mixture which is fermented under conventional conditions to produce a bland alcoholic substrate which can be subsequently flavored to produce a wide variety of beverages.