METHOD FOR PRODUCING FERMENTED MALT BEVERAGE USING CEREALS TREATED WITH THIOPHANATE METHYL

• Main Author: BUSCHHAUS, HERBERT
• Format: Patent
• Language: English; French; Japanese
• Published: 09.12.2010
• Subjects: BEER; BIOCHEMISTRY; BREWING OF BEER; CHEMISTRY; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; SPIRITS; VINEGAR; WINE

Disclosed is a method for preventing the occurrence of the so-called "gushing" phenomenon in which foam spills out immediately after opening a bottle or can filled with a fermented malt beverage such as beer. Specifically disclosed is a method for producing a fermented malt beverage, chara...