Flavoring composition and process for brewing malt beverages
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United States of America Patent
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May 31, 2016
Grant Date -
Jul 3, 2008
app pub date -
Feb 26, 2008
filing date -
Jun 30, 2000
priority date (Note) -
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status (Latency Note)
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Abstract
An improved flavoring composition and process for brewing malt beverages is disclosed. In one embodiment of the invention, the flavoring composition is formed from a high solids percent, room temperature stable, partially aqueous composition of a potassium salt of iso-α-acids. Such composition may be added to the wort kettle or else used as a post-fermentation additive, preferably after dilution with demineralized water. In another embodiment, the flavoring composition comprises a mixture containing reduced (rho-) iso-α-acids in alkali metal salts form, β-acids and hop oil. This latter composition is useful as a substitute for normal kettle extract, hops or hop pellets, allowing easy preparation of beer that resists formation of unpleasant, “skunky” flavors but has otherwise similar flavor and physical properties.
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