Manufacture of high quality handmade rice beer using oak barrels

• Main Authors: YOON JAE WON, CHEONG CHUL
• Format: Patent
• Language: English; Korean
• Published: 22.05.2019
• Subjects: AGEING; BEER; BIOCHEMISTRY; BREWING OF BEER; CHEMISTRY; CLARIFICATION; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PASTEURISATION; PREPARATION THEREOF; PRESERVATION; PURIFICATION; SPIRITS; STERILISATION; VINEGAR; WINE

The present invention relates to a method for preparing a high-quality handmade rice beer using domestic rice and an oak container. According to the present invention, white rice of 20 degrees of milling is used and saccharified with a malt combination obtained by mixing Pilsner malt, Vienna malt and Munich malt, is alcohol-fermented by bottom yeast (saccharomyces cerevisiaeNY-2018-33, accession number: KCCM 90301) purely separated from and identified by yeast, and is aged by using an oak container used for preparing bourbon whisky to prepare a rice beer of an oak container of a lager type. According to the present invention, the rice beer after being aged in an oak container has excellent in the quality of taste, flavor, and bitterness compared to a general beer, in particular, a flavor thereof is more excellent than that of the general beer, thereby having very excellent quality compared to that of the general beer. 본 발명은 국산쌀과 오크통을 이용하여 풍미가 강화된 고품질의 수제 쌀맥주의 제조방법에 관한 것으로, 20분도미 백미사용하고, 필스너 맥아, 비엔나맥아 및 뮤닉맥아를 일정비율로 조합한 맥아조합물로 당화 시킨 후, 누룩으로 순수분리·동정한 하면효모(NY-2018-33, 기탁번호: KCCM 90301)에의해 알코올 발효 시키고, 버번위스키 제조에 사용했던 오크통을 이용하여 숙성시켜 라거티입의 오크통 쌀맥주를 제조한다. 본 발명에 따른 오크통 숙성 후의 쌀맥주는 일반 맥주에 비하여 맛, 향 및 고미의 질에서 모두 우수하였으며 특히, 맥주 향에서 일반맥주에 비해 뛰어나므로 일반 맥주의 품질에 비해 매우 우수하다.