Claims
- 1. A method of preparing a fermented, hop flavored beverage having the same hop flavor but less bitterness than an otherwise identical beverage made with whole hops, consists of adding to a wort, prior to or during boiling, as the sole hopping material, a solid hop residue obtained by extracting whole hops with carbon dioxide; boiling the resulting wort and solid hop residue mixture to extract the hop flavor and aroma contributing components; removing solids from the mixture to obtain a remaining liquid; and then fermenting the remaining liquid with yeast to bioconvert hop flavor and aroma contributing components from the solid hop residue and the wort to obtain the desired full hop flavored beverage.
RELATED CASE
This application is a continuation-in-part of our U.S. patent application Ser. No. 08/218,559 filed Mar. 28, 1994, now abandoned.
US Referenced Citations (9)
Foreign Referenced Citations (1)
Number |
Date |
Country |
753555Q |
Dec 1970 |
BEX |
Non-Patent Literature Citations (2)
Entry |
SU 1601-112A Publication and Translation. |
SU 1622385A Publication (Translation Only). |
Continuation in Parts (1)
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Number |
Date |
Country |
Parent |
218559 |
Mar 1994 |
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