Technical domain The invention relates to a draught beer with a high CO2 content. PRIOR ART

Refermenting beers is a natural way of saturating beer with carbon dioxide gas (CO2) . This refermentation generally takes place in the bottle and consists in adding sugars and fresh yeast to the beer just before filling. Refermenation normally takes place at a temperature of between 20°C and 26°C, whereby both alcohol and CO2 are formed, as well as a whole range of other compounds, including fruit esters, which give the beer a characteristic flavour.

In addition to pouring from the bottle, in many drinking establishments beer is also dispensed from the barrel. Draught beer has the advantage that it has a longer shelf- life as the beer is not exposed to light and therefore no photo-oxidation takes place. As a result a higher beer quality can be assured, and for a relatively long period. Draught beer also gives the consumer greater freedom : i.e. the volume of beer to be filled into a glass is more flexible compared with beer from a bottle. In general draught beer is considered to have more flavour.

GB330327 describes a beer refermented in the barrel, wherein the beer is an "ale" or "stout".

In 1930, in "Carbonation" Ferguson Priest described in the "Handbook of Brewing" that refermentation of a beer can bring about an increase in the CO2 content. The highest cited CO2 content is 2.7 volumes of CO2 per litre of beer, which corresponds to a CO2 content of 5.33 g/L.

In 1992 Derdelinckx et al. describe a method of refermentation of beer in bottles and barrels ("Refermentation in bottles and kegs: A rigorous approach") but with a relatively low CO2 content.

The present invention wishes to provide a beer which is of a high-quality nature and provides an optimum flavour experience. SUMMARY OF THE INVENTION

The invention relates to a draught beer according to claim 1.

A second aspect of the invention relates to a process for producing a refermented draught beer according to claim 12.

This is the first time that a beer refermented in the barrel and with a high internal C0 ₂ content is described. The high internal CO2 content contributes to high quality and optimum taste. In addition, draught beer should have a relatively longer shelf-life than bottled beer and draught beer provides flexibility with regard to the volume of beer in a glass.

DESCRIPTION OF THE FIGURES

Figure 1 shows the results of a comparative test relating to the CO2 content in beer.

DETAILED DESCRIPTION

The invention relates to a beer that is refermented in a barrel and has a high internal CO2 content. The beer poured from the barrel is of high quality and has an optimum flavour. Preferably the invention relates to a highly fermented beer.

A first aspect of the invention relates to draught beer, wherein the beer is refermented in the barrel and has an internal CO2 content greater than or equal to 7 g/L. In particular, the beer should have an internal CO2 of between 7 and 9 g/L. This CO2 content in the beer is achieved through a combination of the natural process of (re)fermentation and externally supplied CO2. The described CO2 content relates to the content in a beer in an enclosed barrel which is not yet connected to a tapping device. A beer according to the present invention is of high quality, among other things due to the fact the beer has an attractive and full head after pouring of the beer as well as greater foam stability and more constant bubbling. The beer is also easy to drink and the high C0 ₂ content contributes to an optimum taste experience. In the present invention the term "refermentation" is used for the process in which additional yeast and sugars are added to the beer just before filling into the barrel, after which new fermentation occurs in the barrel whereby among other things more alcohol and C0 ₂ are produced. In particular, refermentation should take place at a temperature of between 20°C and 26°C, preferably at a temperature of between 22°C and 25°C, such as 24°C for a period of 7 to 21 days.

The term "internal CO2 content" indicates the CO2 of draught beer after refermentation has taken place. This content can be determined by methods known in the prior art, such as by means of a CO2 meter based on pressure measurement in combination with temperature.

The term "foam stability" here refers to the way in which the volume of the foam head decreases as a function of time after tapping. Here, high foam stability refers to a head which only decreases to a relatively small extent as a function of time, whereas a low foam stability refers to a head whose volume decreases to a relatively great extent as a function of time. The inventors of the present invention were the first to succeed in providing highly fermented draught beer, in which the quality and taste sensation of the poured beer match or even surpass those of bottled beer. When poured, draught beer should have at least the same degree of carbon dioxide saturation as the same beer refermented in the bottle.

Letting the draught beer referment prevents the beer and the yeast from being exposed to light and temperature fluctuations. Through its larger volume, draught beer is only sensitive to temperature fluctuations to a limited extent. Consequently the beer has a longer shelf life and a reduction in quality, taste, appearance, smell, colour etc. is prevented during the refermentation. Draught beer also allows the consumer to modulate the volume of the tapped bear as desired and/or as required. Draught beer also has the advantage that it can be easily and safely transported. According to a first aspect this is because barrels are less susceptible to damage than bottles, and secondly because for the same volume of beer a barrel takes up less space than the corresponding number of bottles of the same volume of beer. The use of barrels is also more durable than bottles. A barrel is not damaged as quickly as a bottle, a barrel can be easily reused and the reuse of a barrel results in substantially less waste than the (re)use of.-bottles. In addition it is pointed out that draught beer enjoys greater visibility as tap are usually provided with one or more tap signs stating the name of the brand the draught beer, and also such tap values are generally positioned centrally in a noticeable position in eating or drinking facilities, such as catering establishments, events etc. The increased visibility offers a substantial economic and commercial advantage. Furthermore, in many societies and/or cultures draught beer has always been preferred to beer in bottles.

The beer according to the present invention is characterised by refermentation in the barrel. Here, during the refermentation phase (typically a time scale of 7 to 21 days, preferably 14 days) the beer must contain 1 to 2 million live yeast cells per ml. A possible manner of determining the yeast cells is to microscopically count the number of yeast cells in a counting chamber.

Preferably is the used yeast selected from the group of Saccharomyces or Brettanomyces.

In addition, during the refermentation the beer must contain 0.1 to 0.8 degrees Plato, preferably 0.1 to 0.5 degrees Plato, most preferably 0.1 to 0.2 degrees Plato of fermentable sugars, preferably glucose and fructose. Together with the present yeasts, these sugars ensure the production of alcohol and CO2 as well as esters which give the beer a characteristic taste. After completion of the refermentation, the yeast should die off. The CO2 content and the pressure in the barrel should remain constant at a constant temperature. During the refermentation in the barrel the pressure should increase to a maximum level. As a result of this barrels containing the beer must be able to withstand a pressure of at least 3 bars, such as 3 to 10 bars, preferably at least 4 bars, such as 4 to 10 bars, more preferably at least 5 bars, such as 5 to 10 bars, even more preferably at least 6 bars, such as 6 to 10 bars, and most preferably at least 7 bars, such as 7 to 10 bars.

One of the problems occurring during the tapping of beer with an internally high CO2 content is excessive foaming, whereby mainly foam is produced and a good separation between the beer and foam layer is not obtained. When tapped, the beer according to the present invention should have an attractive and full foam head.

The preferred outflow temperature of the bear should, in particular, be between 4°C and 7°C, more preferably between 5°C and 6.5°C, even more preferably between 5.8°C and 6.2°C. An optimum temperature in combination with a correctly applied tapping pressure is important for avoiding relaxation of the CO2 during tapping, whereby CO2 is lost or the internal CO2 content changes. As has already been stated, this has a direct negative influence on the quality and the taste of the beer.

Preferably the beer should be a blonde beer. In particular, the beer should have an EBC value of between 4 and 8.

In a preferred form according to the present invention the beer should be a Tripel-type beer. The term "Tripel" indicates a heavily overfermented beer with a high percentage of alcohol. The term "Tripel" also indicated beers which have a (triple)double finish or gravity. An example of a Tripel beer is Westmall Tripel.

The beer according to the invention can also be a Trappist or abbey beer. Understood as "Trappist" is a beer brewed by Cistercian monks and recognised as Trappist beer by the International Trappist Association. Abbey beer denote beers which are connected to an abbey but are not by definition brewed by monks.

The draught beer according to the present invention can be tapped by means of a standard tapping device. In a preferred form the draught beer according to the present invention is tapped by means of a specific tapping installation or device. This tapping device is characterised by the presence of a specifically designed line which ensures that the beer with such an internal CO2 content can be tapped at the desired pressure whereby a quality glass of beer is obtained (a good, sharply delimited and well-proportioned head which also exhibits a high degree of foam stability and foam density). tS^e&S^, the tapping device must have well-determined dimensions. In particular the lines must have an internal diameter of between 2.5 mm and 3.5 mm, more preferably between 2.8 mm and 3.4 mm, even more preferably between 2.9mm and 3.2 mm, such as 3 mm and a length of between 1.8 m and 2.4 m, preferably between 1.9 m and 2.2 m, such as 2 m. The conditions relating to the diameter and the length of the tap line are crucial for obtaining a quality poured draught beer that has been refermented in the barrel. The inventors have found that outside these ranges the quality of the tapped beer does not meet the predefined requirements (e.g. good foam layer). A barrel refrigerator is provided to keep the beer at the desired temperature. The temperature of the barrel refrigerator is adjustable and is preferably set to a temperature of between 3 and 5°C, even more preferably between 3.5 and 4.5°C. The tapping pressure is set to a pressure of between 2 and 3 bars, more preferably between 2.2 and 2.5 bars, for example 2.3 bars. This pressure is provided by an externally connected CC reservoir. The pressure can be adjusted by means of a pressure regulator and read-off by means of a manometer. Under these circumstances the beer according to the present invention can be tapped in a correct and quality manner.

In another aspect according to the present invention, the present invention also comprises a process for producing refermented draught beer. The process involves the following steps. In a first step a traditional, non-refermented, bear is brewed. This brewing process traditionally includes the following steps: grinding of malt (barley base), mashing, separation of wort and spent grain, boiling and cooling of the wort, adding of yeast, fermentation and storage until a primary or young beer is produced . The primary beer should have an alcohol content of less than 8.5 vol.%, for example 8 vol.% and a CO2 content of between 2.5 and 3.5 g/l. In a following step the beer is filtered and external CO2 is added until a CO2 content of 5 to 7.5% g/l is reached. In a third step additional yeast (between 1 and 2 million live yeast cells per ml) and sugars (glucose and fructose) are added to the beer after which the beer is stored in barrels or casks. The barrels can be wooden barrels. Preferably stainless steel barrels are used.

The draught beer is refermented at a temperature of between 20 and 26°C, preferably at a temperature of between 22 and 25°C, such as 24°C for a period of 7 to 21 days,, preferably 14 days. After refermentation the barrels are cooled to a temperature of 6°C 10°C and preferably 7 to 9°C and the beer is matured for a period of around 6 weeks. This ensures better flavour and aroma development in the beer as well as sedimentation of the yeast.

Barrels are preferably stored upright at a temperature of below 20°C.

Below, the invention will be described by way of non-limiting examples which illustrate the invention and which are not intended for and should not be interpreted as limiting the scope of the invention. EXAMPLES

Example 1 - Features of one form of embodiment of a draught beer

Features of a draught beer:

- internal CO2 content of enclosed barrel : 8 g/l C02

- alcohol percentage: 8.5%

- gravity 16.9° plato

- colour: blonde (6 EBC)

- bitterness: 32 EBU

- quantity: 19L in a 20L barrel

Example 2 - Influence of CO2 content on beer quality and taste

A volume of beer was filled into three barrels and refermented for a period of three weeks. During the first half of the refermentation period two of the three barrels were shaken twice per day and then degassed to let CO2 produced as a result of the refermentation escape. Every day during the second half of the refermentation period the first of the two barrels of beer was shaken twice per day and then degassed. After the refermentation period the CO2 of the beer of the three barrels was determined in triplicate via a CO2 meter based on pressure measurement in combination with temperature. The beer was then cooled in the barrel to a temperature of 3°C and, from each barrel beer was tapped into three identical glass at a counter-pressure of 2- 3 bars and under identical circumstances. After tapping the beer the following parameters were measured :

(i) the height of the foam head of the tapped beer;

(ii) the time in which the foam head of the tapped beer decreased by 90% in height to indicate the foam stability;

Additionally, via a double-blind test set-up, a tapper and consumer of the beer were asked to give a score of 1 to 5. In particular they were asked to give a separate score with regard to (i) the bubbling of the tapped beer, (ii) the density of the foam head of the tapped beer, (iii) the drinkability of the tapped beer and (iv) the taste of the tapped beer. Hereby a higher score indicates greater attractiveness and/or quality of the tapped beer, while a lower score indicates a lower attractiveness and/or quality of the tapped beer.

Figure 1 shows results of the comparative test between beer refermented in the barrel with different CO2 contents. Figure la shows a glass of beer in which the beer was tapped from a barrel containing beer with an internal CO2 of approximately 7.70 g/l; figure lb shows a glass or beer in which the beer was taken from a barrel containing beer, with an internal CO2 content of approximately 5.50 g/l; and figure lc shows a glass of beer in which the beer was tapped from a barrel containing beer with an internal CO2 content of 3.75 g/l.

From the results (set on in table 1 and figure 1) it is clear that a beer with a higher internal CO2 content results in a higher foam head and a visually more attractive glass of beer (fuller, sharply delineated head, more constant and optimum bubbling etc.) when tapped at the same conditions as beer refermented in the barrel with a lower CO2 content. Such beer is considered to be of high quality and optimally drinkable.

Tablel - Results of comparative tests from example 2. Avg = Average

Table2 - Results of double-blind experiment from example 3.