| WO/2005/033259 | BEER ADDITIVE AND METHOD |
| WO/2007/035486 | TOMATO-BASED ALCOHOL COMPOSITIONS AND METHODS OF PREPARATION |
| JP2005040045 | METHOD FOR PRODUCING SPARKLING DRINK FROM WHITE SORGHUM |
S^�tep�nek, Jindr^�ich (Zikova 12, Brno, 628 00, CZ)
Tuc^�ek, Miroslav (J�nsk� 25, Brno, 602 00, CZ)
Bekeniov�, Eva (Hlinky 26, Brno, 603 00, CZ)
Hauskrecht, Petr (Havlenova 20, Brno, 603 00, CZ)
S^�tep�nek, Jindr^�ich (Zikova 12, Brno, 628 00, CZ)
Tuc^�ek, Miroslav (J�nsk� 25, Brno, 602 00, CZ)
Bekeniov�, Eva (Hlinky 26, Brno, 603 00, CZ)
| 1. | Red beer consisting of water and extracts from the malt and the hops, characterized in, that it comprises the extract from a mixture of dried herbs consisting of the fruit from of the European elder, the flower of the hibiscus Sudanese and of the fruit of the juniper. |
| 2. | Red beer according to the claim 1, characterized in, that the extract from a mixture of dried herbs consists of 58 to 65% weight of the fruit from of the European elder, of 30 to 37 weight of the flower of the hibiscus Sudanese and of 1 to 5% weight of the fruit of the juniper. |
| 3. | Method of production of the red beer according to the claim 1, characterized in, that by the hops brewing a mixtu re of 3,5 to 5 grams of the dried herbs is added to the mix ture of the clear malt wort and the hops by 40 minutes from the beginning of the hops brewing. |
Background of the invention Except of the procuction of a light beer, the producers try for a long time to bring new beer products to the market to gain new consumers by various modifications of the beer.
The goal is to make the product more attractive for potential consumers.
The most used colour modification of the beer is a dark or semidark coloured beer. The dark colour is achieved by the use of especially prepared malt, which is roasted. By this process the starch is caramelled and this is a reason why the dark colour is achieved. The intensity of the colour darkness is determined by the amount of the malt at the begining of the brewing process or by additional mixing with the light beer. But the malt prepared in this way gives to the beer typically sweetish after-taste. This taste can support the attractivity of such drink for some group of consumers but the stable consumers of the light beer do not look for the dark beers. The visual effect is strong but only the liquid is coloured, the froth remains white. There are some patents which deal with the methods of production of dark beers, e.g. Czech Patent Nr. AO 244 000.
The US Patent 5 439 699 concerns on the other hand with a method of the production of a colourless limpid beer. By this method various components are added during the brewing to take off the natural colour of the beer.
Some attempts to colour the light beer by addition of fruit concentrates, e.g. raspberry, strawberry, blueberry concentrate to give desired colour to the beer are known.
But these products have nothing common with the beers, the consumers in traditional beer countries are used to.
The goal of this invention is to present a beer with the red colour, which preserves its traditional taste characteristics but with an attractive outlook and also light red colour of the froth is desirable.
Technical characteristics of the invention The above mentioned insufficiencies are up to a consi- derable degree eliminated by a red beer according to the invention which comprises the extract from a mixture of dried herbs consisting of the fruit from the European elder, the flower of the hibiscus Sudanese and of the fruit of the juniper. The mixture of these herbs gives to the beer the desired colour.
In a preferred embodiment the extract from a mixture of dried herbs consists of 58 to 65% weight of the fruit from of the European elder, of 30 to 37% weight of the flower of the hibiscus Sudanese and of 1 to 5% weight of the fruit of the juniper.
A method of production of the red beer according to the invention is performed by that way, that by the hops brewing a mixture of 3,5 to 5 grams of the dried herbs is added to the mixture of the clear malt wort and the hops by 40 minu- tes from the beginning of the hops brewing.
Examples of the invention embodiment The consistence of the basic substance of the red beer and the method of its production in the first phase of the production is principally the same as by the normal light beer. It means, that the malt is mixed with the water and this mixture is heated up. Then the normal mash and filtra- tion process is performed. By the hops brewing, close to the end of the phase of the heating procesing of the raw materials, an especially prepared mixture of the dye-making dried herbs is added to the mixture of the clear malt wort which is brewed together with the hops. The mixture of the dried herbs is created with the biggest portion of the fruit from of the European elder, then of the flower of the hibis- cus Sudanese and of the smaller portion of the fruit of the juniper.
After the hops brewing the method is performed by the usual way, it means that a basic and afterwards a final fer- mentation in the lager tanks is performed.
Example 1 The malt for a brew of the red beer consists of 80% weight of the Czech malt and 20% weight of tha Bavarian malt. The addition of the hops consists of 25% weight of the hops from the Zatec region and of 75% weight of the hops extract from Germany. By the hops brewing, after 10 minutes from the beginning of the hops brewing a mixture of dried herbs with the following composition is added: fruit from of the European elder 64% weight flower of the hibiscus Sudanese 33,5% weight fruit of the juniper 2,5W weight This mixture is added to the hops brewing in that way, that on one liter of clear malt wort 5 grams of the herbs mixture is added.
After the end of the hops brewing the brew is conducted to the basic fermentation and afterwards to the final fer- mentation in the lager tanks where the beer is matured along the usual term.
By this method a beer with the pleasant red colour with rose froth is achieved and the taste influence of the mixtu- re of the herbs is very slight.
Example 2 The brewing process is the same as by the example 1 with the exception that after 20 minutes from the beginning of the hops brewing a mixture of dried herbs with the following composition is added: fruit from of the European elder 60W weight flower of the hibiscus Sudanese 37% weight fruit of the juniper 3% weight This mixture is added to the hops brewing in that way, that on one liter of clear malt worth 4 grams of the herbs mixtu- re is added. Further process is the same as by the example 1. In this case a red beer with more expressive herb taste was produced.
Industrial applicability The red beer according to the invention can be produced with a low or high alcohol contain.