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    • 专利摘要:
    The invention relates to a bottom-fermented, light full beer, in particular of the type Märzen or Pils, and a method for brewing such a bottom-fermented, light full beer. The bottom-fermented, light full beer has a Ca 2+ ion concentration of at least 2.2 mmol / l and an Mg 2+ ion concentration of at least 5.5 mmol / l. In the process for brewing a bottom-fermented, light full beer, a natural mineral water with a total water hardness of at least 7 mmol / l and a Mg 2+ ion concentration of at least 2 mmol / l is used as brewing water.
    公开号:CH715215A2
    申请号:CH00902/19
    申请日:2019-07-11
    公开日:2020-01-31
    发明作者:Urban-Klik Manfred；Knauss Stefan；Nachbagauer Josef；Strohmeier Koloman
    申请人:Thalheimer Heilwasser GmbH；
    IPC主号:
    专利说明:

    Description: The invention relates to a bottom-fermented, light full beer and a method for brewing a bottom-fermented, light full beer. In particular, the invention relates to a full beer of the Märzen or Pilsner type and a method for producing a full beer of the Märzen or Pilsner type.
    When brewing beer, the brewing water used or used for brewing affects the resulting beer, in particular its taste, but also the brewing process itself. Nowadays it is common teaching in beer brewing that only water of a certain composition is suitable for brewing a particular type of beer , In the case of the generic bottom-fermented, light full beers, the common teaching is, for example, that soft water with low water hardness or low salt content is particularly suitable for this purpose, as is the case, for example, in Brauwelt, edition 18-19 of 10.05.2013, pages 535- 537 or Braumagazin, spring 2015 edition entitled "From water analysis to brewing water".
    If there is not enough soft water available for brewing bottom-fermented, light full beer, it is common practice to soften water with high water hardness before using it as brewing water or even to carry out full demineralization, for example by reverse osmosis or ion exchange. In particular, brewing water with a low salt content is generally recommended for brewing a bottom-fermented, light full beer, for example of the Märzen or Pils beer type, in accordance with the current teaching in the brewing industry. According to current brewing practice, soft brewing water is preferably used, whereby in the event of hard water, for example, being localized, such hard water is decarbonized or softened before it is used for brewing beer, or even demineralization is carried out.
    Light full beers are very popular with consumers, especially in Europe, and therefore represent a mass product in the luxury or food sector. However, with this, in and of itself enjoyable and often enjoyed beverages, beer is used according to the current teaching or in its production, due to the usual recommendations and rules in brewing practice, at least some physiological aspects are considered only to a very limited extent or not at all.
    The object of the present invention was to provide a bottom fermented, light full beer, in particular of the Märzen or Pils type, which is improved from a physiological and taste point of view, and to provide a process for the production of such a full beer.
    This object is achieved on the one hand by a bottom-fermented, light full beer, in particular of the type Märzen or Pils and a method for brewing a bottom-fermented, light full beer, in particular of the type Märzen or Pils according to the claims.
    The bottom-fermented, light full beer, in particular of the type Märzen or Pils has a Ca 2+ ion concentration of at least 2.2 mmol / l and a Mg 2+ ion concentration of at least 5.5 mmol / l.
    These features can be used to provide a bottom-fermented, light full beer with a high content of physiologically positive or essential minerals. In particular, a bottom-fermented, light full beer with a significantly higher mineral content than conventional, bottom-fermented, light full beers can be provided. All substances contained in the bottom-fermented, light full beer result from the brewing process for brewing the full beer itself, and come for example from the malt, hops, yeast or natural mineral water used as brewing water. No additives are added to the bottom-fermented, light full beer, which are not usually used for brewing beer, or the bottom-fermented, light full beer contains no such additives. In particular, no mineral or salt additives are added to the bottom-fermented, light full beer. For example, the bottom-fermented, light full beer may have an original wort of 15% by weight or less. The bottom-fermented, light full beer preferably has an original wort of 11% to 13% by weight. As is known, the original wort denotes the proportion of non-volatile substances, such as malt sugar, proteins, vitamins, aroma substances, etc., which are dissolved in the brewing water from the malt and hops before fermentation. As is known, the original wort can be determined using appropriately scaled beer spindles or using suitable electronic measuring devices.
    At least a subset of the minerals contained in the bottom-fermented, light full beer come from the brewing water or mineral water used for brewing. The bottom-fermented, light full beer can be brewed, for example, with a natural mineral water with a total water hardness of at least 7 mmol / l and a Mg 2+ ion concentration of at least 2 mmol / l. Surprisingly, it has been found that the bottom-fermented, light full beer can be brewed with such a brewing water or highly mineralized mineral water according to a common or customary brewing method, which does not include any process steps that are unusual in beer brewing, contrary to the current teaching. There are also no additives that are unusual for brewing beer, especially no mineral or salt additives. The bottom-fermented, light full beer can in particular be brewed according to a brewing process described below for producing a bottom-fermented, light full beer, in particular a beer of the type Märzen or Pils.
    Furthermore, the taste profile of the bottom-fermented, light full beer can also be positively influenced by the high mineral content. Overall, the bottom-fermented, light full beer with a high mineral content is rated as tastier, in particular full-bodied in taste than beers, which according to the common teaching
    CH 715 215 A2 are brewed with soft water and contain relatively little or hardly any minerals. This is suggested by blind tastings with test beers carried out in accordance with standards, as will be explained in more detail below.
    Preferably, the bottom-fermented, light full beer can have a Ca 2+ ion concentration of at least 2.3 mmol / l and a Mg 2+ ion concentration of at least 6.0 mmol / l.
    [0012] This enables a bottom-fermented, light full beer with a further increased mineral content to be provided. For example, the bottom-fermented, light full beer can be brewed with a natural mineral water with a total water hardness of at least 9 mmol / l and an Mg 2+ ion concentration of at least 2.5 mmol / l.
    It can also be advantageous if the bottom-fermented, light full beer has a Na + ion concentration of at least 4.0 mmol / l.
    As a result, the mineral content of the light full beer can be further increased. Conducted blind tastings also suggest that the high content of nations also has a positive effect on the taste sensation, and in particular emphasizes the full-bodied character of the beer. The bottom-fermented, light full beer can preferably have a Na + ion concentration of at least 6.5 mmol / l. Most of the nations come from the brewing water used. In particular, it can be provided that the bottom-fermented, light full beer is brewed with a natural mineral water with a Na + ion concentration of at least 4.0 mmol / l, preferably at least 6.5 mmol / l.
    Furthermore, it can be provided that the bottom-fermented, light full beer has a Li + ion concentration of at least 40 pmol / l, preferably of at least 50 pmol / l, in particular at least 55 pmol / l. For this purpose, the bottom-fermented, light full beer can be brewed with a natural mineral water with a Li + ion concentration of at least 40 pmol / l, preferably at least 50 pmol / l, in particular at least 55 pmol / l.
    Finally, it can also be provided that the bottom-fermented full beer has a total content of dissolved iron ions of at most 5 pmol / l and a total content of dissolved manganese ions of at most 7.5 pmol / l.
    This enables a bottom-fermented, light, full-quality beer to be provided which has a high mineral content and is also not subject to any undesirable change in taste. In particular, an undesirable metallic aftertaste of the full beer, which is often perceived as unpleasant, can be suppressed, which in turn can increase consumer acceptance.
    The concentrations of the ions in the bottom-fermented, light full beer, in particular the concentrations of metal ions, for example the Mg 2+ , Ca 2+ and Na + ion concentration can be determined by means of known analysis methods suitable for a particular ion , The concentrations of metal ions in the full beer can preferably be determined by means of ICP mass spectroscopy or ICP atomic emission spectroscopy.
    The object of the invention is also achieved by a method for brewing a bottom-fermented, light full beer, in particular a beer of the type Märzen or Pils.
    [0020] The brewing process comprises the steps:
    - prepare and crush a malt or a malt mixture,
    - mixing the crushed malt or the crushed malt mixture with brewing water and mash,
    - separating the beer wort obtained from malt residues,
    - boiling the wort with the addition of hops,
    - knock out, cool and aerate the wort,
    - add bottom-fermenting yeast and ferment to the wort,
    - ripen by storage,
    - bottling the beer.
    It is essential in the process that a natural mineral water with a total water hardness of at least 7 mmol / l and a Mg 2+ ion concentration of at least 2 mmol / l is used as brewing water.
    Through these measures, a bottom-fermented, light full beer can be brewed, which advantageously has a high content of physiologically positive minerals. Before the use of natural mineral water as brewing water, there is no reduction in the water hardness of the mineral water, in particular no softening or decarbonization, and also no complete demineralization. In other words, the natural mineral water is used as brewing water without prior softening or full demineralization, contrary to the current teaching. It can also be provided here that a natural mineral water with a carbonate hardness of at least 6 mmol / l, in particular with a carbonate hardness of at least 7.5 mmol / l, is used as the brewing water. The carbonate hardness can be determined according to DIN 38409-7. Furthermore, the natural mineral water can have a concentration of colons of at least 4 mmol / l, in particular at least 5 mmol / l. In addition, the natural mineral water can have a concentration of SO 4 2- ions of at least 3 mmol / l, in particular at least 3.5 mmol / l. The content of CI - - and SO 4 2- -lons can be determined according to ISO 10304-1.
    Surprisingly, it has been found here that the bottom-fermented, light full beer, contrary to current teaching, can be brewed with a natural mineral water with such a high water hardness as specified according to a common or customary brewing process which does not involve any process steps which are unusual in beer brewing
    CH 715 215 A2. At least a subset of the metal ions present in the natural mineral water used for brewing can be found in full beer after brewing, with a subset of metal ions, especially Ca 2+ ions, failing during the brewing process, especially during the brewing process can be removed from the brewing water. This is primarily the case when using natural mineral water with high carbonate hardness as brewing water. In the course of the brewing process, no additives are added to the brewing water, the mash and the wort, as well as the beer, which are not usually used for brewing beer anyway. In particular, no mineral or salt additives are added to the brewing water, mash, wort and beer. A wort for the bottom-fermented, light full beer can be set to 15% by weight or less in the course of the brewing process. The original wort for the bottom-fermented, light full beer is preferably set to 11% by weight to 13% by weight.
    Furthermore, the process allows a bottom-fermented, light full beer to be brewed, the high content of minerals of which also has a positive effect on the taste profile. Overall, the bottom-fermented, light full beer brewed in this way is rated as tastier, in particular full-bodied in taste than beers which are brewed with soft water according to the current teaching and contain relatively little to hardly any minerals. This is suggested by blind tastings with test beers carried out in accordance with standards, as will be explained in more detail below.
    It can preferably be provided that a natural mineral water with a total water hardness of at least 9 mmol / l and a Mg 2+ ion concentration of at least 2.5 mmol / l is used as the brewing water.
    In this way, a bottom-fermented, light full beer with a further increased mineral content can be produced.
    It can also be provided that a natural mineral water with a Na + ion concentration of at least 4.0 mmol / l is used as brewing water. This allows the mineral content of the brewed, light full beer to be increased even further. Conducted blind tastings also suggest that the high content of nations also has a positive effect on the taste sensation, and in particular emphasizes the full-bodied character of the beer. It can preferably be provided that a natural mineral water with a Na + ion concentration of at least 6.5 mmol / l is used as the brewing water.
    [0028] Furthermore, it can be provided that a natural mineral water with a Li + ion concentration of at least 40 pmol / l is used as the brewing water. A natural mineral water with a Li + ion concentration of at least 50 pmol / l, in particular of at least 55 mmol / l, is preferably used as the brewing water.
    The total water hardness and concentrations of ions in the natural mineral water, in particular the concentrations of metal ions can be determined by means of water analysis methods known per se and suitable for a particular ion. The metal ion concentrations, for example the Mg 2+ ion concentration and Ca 2+ ion concentration, can preferably be determined by means of ICP mass spectroscopy or ICP atomic emission spectroscopy. In particular, the metal ion concentrations can be determined in accordance with ISO 17294-2. The total water hardness can be determined according to DIN 38409-6.
    [0030] In a further development of the brewing process, it can be provided that a malt mixture is provided which comprises at least one caramel malt.
    Such caramel malt is more acidic than other types of malt. By using such a caramel malt, a greater reduction in the pH value during the mashing can advantageously be achieved in comparison with other types of malt, which can have a favorable effect on the mashing. As is known per se, a pH of about 5-6.5 is particularly suitable for mashing, since desired processes run particularly effectively in this pH range, for example the enzyme activity of the enzymes, which converts the starch of the malt into fermentable sugars convert is particularly high.
    In particular, it can be provided that an amount of caramel malt is chosen to be at least 5% by weight, preferably at least 6% by weight and in particular at least 6.5% by weight, based on the total weight of the malt mixture.
    In addition, it can be provided in the brewing process that a pH of the mash is adjusted to 5.2-5.6 before or during the mashing process by adding natural lactic acid.
    The advantage of this measure is that hard mineral water with particularly high carbonate hardness can also be used as brewing water. As is known per se, carbonate hardness, i.e. the concentration of alkaline earth metals bound to hydrogen carbonate, and non-carbonate hardness of a brewing water or their relationship to one another influence the pH of a mash. While brewing water with a relatively low carbonate hardness can lead to a desired pH reduction, brewing water with a relatively high carbonate hardness causes an undesirable increase in the pH of the mash. According to current teaching, brewing water with a high carbonate hardness is therefore at least softened before the brewing process.By adding natural gourmet lactic acid, the brewing can also be carried out with natural mineral water with a high carbonate hardness without the need for softening. The pH of the mash can preferably be adjusted to 5.2-5.4 before or during the mashing process by adding natural lactic acid.
    CH 715 215 A2 The influence of carbonate and non-carbonate hardness on the pH of the mash can also be estimated on the basis of the so-called residual alkalinity, which residual alkalinity can be calculated from the carbonate hardness and the total hardness of the water. As already mentioned, brewing water with a relatively high carbonate hardness undesirably increases the residual alkalinity and thus the pH of the mash. Advantageously, however, the pH of the mash can again be adjusted to the desired range of 5.2-5.6, preferably 5.2-5.4, by using natural pleasure lactic acid. The amount of natural pleasure lactic acid required for this can be determined, for example, by continuous pH measurements during the admixture of the natural pleasure lactic acid, determined by calculation or determined based on experience.
    However, it can also be provided that a pH value of the wort is adjusted to 5.0-5.4 before fermentation by adding natural gourmet lactic acid.
    This measure in particular can have a positive influence on the yeast activity during fermentation, which has a favorable effect on the fermentation process. A pH value of the wort before fermentation can preferably be adjusted to 5.0-5.2 by adding natural luxury lactic acid.
    Furthermore, a method step can be advantageous in which the natural mineral water is aerated before mixing with the malt or the malt mixture and the mashing and subsequently filtered.
    As a result, iron and manganese-containing, natural mineral waters can also be used as brewing water, it being possible for a respective iron and manganese content to be reduced to a desired or required level by the proposed process step. In particular, this process step allows a relatively selective removal of iron and manganese from natural mineral water by means of their oxidation and formation of poorly soluble iron and manganese compounds, without other minerals, such as calcium, sodium and magnesium salts, also being removed from the water.
    In this connection it can also be provided that the natural mineral water is filtered after aeration by means of a quartz sand filter material coated with manganese dioxide and aluminum silicate.
    This measure enables a particularly selective removal of iron and manganese from a natural mineral water.
    For a better understanding of the invention, this will be explained in more detail with reference to the following detailed description, figures and exemplary embodiments.
    [0043] Here shows:
    1 shows an exemplary embodiment for successive method steps of a brewing method;
    2 shows an exemplary embodiment for a profile of a mash temperature during mashing;
    3 shows an exemplary embodiment for a course of a fermentation temperature during fermentation and maturing;
    4 shows an exemplary embodiment of a fermentation process based on the time course of the apparent residual extract content of non-volatile substances dissolved from malt and hops;
    Fig. 5 spider web diagram to visualize the different intensity of sensory attributes of test beers.
    1, process steps of a brewing process and their sequence are schematically illustrated by way of example. As can be seen from FIG. 1, the method for brewing a bottom-fermented, light full beer, in particular a beer of the type Märzen or Pils includes the steps:
    - prepare and crush a malt or a malt mixture,
    - mixing the crushed malt or the crushed malt mixture with brewing water and mash,
    - separating the beer wort obtained from malt residues,
    - boiling the wort with the addition of hops,
    - knock out, cool and aerate the wort,
    - add bottom-fermenting yeast and ferment to the wort,
    - ripen by storage,
    - bottling the beer.
    The brewing process can begin by providing and crushing a ready-to-use or ready-to-mash malt or a corresponding malt mixture. Alternatively, the brewing process can also include upstream steps, for example steps known per se for producing the malt from cereals or barley. For example, the brewing process may include the step of malting, i.e. adding water to the grain to germinate the grain, to obtain a green malt. The method can then also include the known step of drying, in which the green malt is converted into the ready-to-use state by heating.
    CH 715 215 A2 Depending on the desired type of bottom-fermented full beer, different types of malt or malt mixtures can be provided for the brewing process. A selection of a malt or a malt mixture can be made here, depending on the desired taste of the bottom-fermented, light full beer, in a manner known per se, for example according to brewing specifications or experience. Examples of suitable types of malt include, for example, Pilsener malt and Viennese malt, and malt mixtures can include various other types of malt and specialty malt in smaller quantities.
    In order to facilitate dissolving of the substances contained in the malt or the malt mixture during subsequent mashing, the malt or malt mixture provided is then comminuted, which is referred to in technical jargon as grinding. The malt or the malt mixture can be comminuted, for example, in a grist mill by means of one or more pairs of rollers, or in a hammer mill.
    The comminuted malt or the comminuted malt mixture is then mixed with heated brewing water, as can be seen from FIG. 1, which is usually referred to as mashing. The brewing water can have a temperature of 40 ° C to 60 ° C, for example. After the mashing in, the temperature of the mash obtained is usually increased in steps to a maximum temperature of 78 ° C., the temperature not being increased further for certain periods of time, but rather being kept constant. In technical jargon, this is called a rest. During mashing, malt ingredients such as the starch they contain are dissolved in the brewing water and enzymatically converted into fermentable malt sugar. After the malt starch has been completely converted into sugar, the mashing is finished and a wort mixed with malt residues is obtained.
    The beer wort is separated from the malt residues after the mashing, as can be seen from FIG. 1. For this purpose, the mash or the mixture of beer wort and malt residues can usually be transferred into a so-called lauter tun, for example by pumping around. The malt residues sink to the bottom in the lauter tun and form a filter cake for the wort. The beer wort can be drawn off from malt residues in the direction of one or more wort or brew pan (s) through this filter cake. To wash out malt extracts from the filter cake, hot or brewing hot brewing water can also be poured into the lauter tun in batches or continuously. In principle, other methods of separating the wort from the malt residues can of course also be used, for example by filtration using mash filters.
    After separating the wort from the malt residues, the wort is boiled with the addition of hops. For this purpose, the wort can be pumped from a lauter tun into a wort pan and heated to boiling in the wort pan. Hops can be added at the beginning of wort boiling, with further additions of hops being possible at later times during wort boiling. The type and amount of the hop addition (s) contribute to the taste and shelf life of the beer, and can be done depending on the desired taste and shelf life of the beer, the respective brewing specifications or based on experience. When wort boiling, brewing water evaporates, whereby the original wort of the full beer can be set by the duration of the boil. An original wort of the bottom-fermented, light full beer can be set to 15% by weight or less in the course of the brewing process. The original wort of the bottom-fermented, light full beer is preferably adjusted to 11% by weight to 13% by weight. As is known per se, a respective original wort can be measured during or at the end of cooking by means of a wort spindle.
    During the wort boiling, solid constituents, in particular undissolved hop constituents and precipitated proteins, form in the wort, which are separated from the liquid wort by boiling out after boiling. For this purpose, the wort is introduced tangentially into a so-called whirlpool and hereby rotated. The solid components settle in the middle of the whirlpool and the clear beer wort can be removed from the side of the whirlpool. As can be seen from Fig. 1, the wort is then cooled. This cooling can take place in one or more stages, for example via heat exchangers. As a result, the wort is set to a temperature equal to or below the so-called setting temperature, that is to say the temperature at the start of fermentation. Furthermore, the wort is aerated for fermentation.
    As can be seen from FIG. 1, the wort is loaded with yeast before fermentation and the fermentation is started at the setting temperature. In principle, any bottom-fermenting yeast suitable for producing a bottom-fermented, light full beer can be selected for the fermentation. Usually, yeast of the hybrid strain Saccharomyces uvarum or Saccharomyces carlsbergensis is used to produce bottom-fermented beers, which yeast requires a low fermentation temperature in the range of about 4 ° C. to about 10 ° C. A setting temperature for the start of fermentation can be selected, for example, from a range between 4 ° C and 8 ° C. The temperature can basically be varied during fermentation, whereby a fermentation process can be controlled depending on the alcohol or ethanol content.
    After the end of the main fermentation, in which the predominant conversion of the sugar to alcohol or ethanol takes place, a further ripening or secondary fermentation can usually take place. For example, maturation in the fermentation tank can take place at 5 ° C to 9 ° C for a few hours. The beer can then be cooled to a lower temperature of about 0 ° C. to 2 ° C. and ripened in the fermentation tank, for example, or transferred to a ripening tank for ripening. The maturation or storage of the beer can be carried out as usual per 2 weeks to 3 months.
    CH 715 215 A2 [0054] The beer can then optionally be filtered. In the case of naturally cloudy beers, such a filtering step can also be dispensed with. Finally, the beer is filled, for example in bottles, barrels or cans.
    It is essential in the subject method for brewing a bottom-fermented, light full beer that a natural mineral water with a total water hardness of at least 7 mmol / l and a Mg 2+ ion concentration of at least 2 mmol / l is used as the brewing water.
    Surprisingly, when brewing with such a natural mineral water, no special measures that are unusual when brewing beer are to be taken, and the process for producing the bottom-fermented, light full beer can be carried out according to customary brewing methods as explained below with reference to an exemplary embodiment. Apart from the advantageous composition of the natural mineral water used as brewing water, the selection of the other materials used for brewing, such as malt or malt mixture, hops or microbiology, i.e. the yeast, can be based on the criteria used in the brewery, for example depending on the desired type of beer , especially Märzen or Pils. Furthermore, the brewing parameters can also be selected according to the criteria used for brewing beer. It can also be provided here that a natural mineral water with a carbonate hardness of at least 6 mmol / l, in particular with a carbonate hardness of at least 7.5 mmol / l, is used as the brewing water. The carbonate hardness can be determined according to DIN 38409-7. Furthermore, the natural mineral water can have a concentration of SO 4 2- ions of at least 4 mmol / l, in particular of at least 5 mmol / l. In addition, the natural mineral water can have a concentration of SO4 2- ions of at least 3 mmol / l, in particular at least 3.5 mmol / l. The content of CI - - and SO4 2- -lons can be determined according to ISO 10304-1.
    Before the use or use of the natural mineral water as brewing water, there is no reduction in the water hardness of the mineral water, in particular no softening or decarbonization and also no complete demineralization. At least a subset of the metal ions present in the natural mineral water used for brewing can be found in full beer after brewing, whereby a subset of metal ions, especially gallons, can fail during the brewing process, in particular during the brewing process, and so on be withdrawn from the brewing water. In the course of the brewing process, no additives are added to the brewing water, the mash and the wort, as well as the beer, which are not usually used for brewing beer anyway. In the course of wort boiling, a wort for the bottom-fermented, light full beer can be set, for example, to 15% by weight or less in the course of the brewing process. The original wort for the bottom-fermented, light full beer is preferably set to 11% by weight to 13% by weight.
    In the process for producing a bottom-fermented, light full beer it can also be provided that a natural mineral water with a total water hardness of at least 9 mmol / l and a Mg 2+ ion concentration of at least 2.5 mmol / l is used as brewing water , Furthermore, it can be provided that a natural mineral water with a Na + ion concentration of at least 4.0 mmol / l, in particular with a Na + ion concentration of at least 6.5 mmol / l, is used as brewing water. In addition, a natural mineral water with a Li + ion concentration of at least 40 pmol / l, preferably at least 50 pmol / l and in particular at least 55 pmol / l can be used as brewing water.
    The total water hardness and concentrations of ions in the natural mineral water, in particular the concentrations of metal ions can be determined by means of water analysis methods known per se and suitable for a particular ion. The metal ion concentrations, for example the Mg2 + ion concentration and Ca 2+ ion concentration, can preferably be determined by means of ICP mass spectroscopy or ICP atomic emission spectroscopy. In particular, the metal ion concentrations can be determined in accordance with ISO 17294-2. The total water hardness can be determined according to DIN 38409-6.
    [0060] In addition, it can be provided that a malt mixture is provided which comprises at least one caramel malt. In particular, it can be provided that an amount of caramel malt is selected to be at least 5% by weight based on the total weight of the malt mixture. The amount of caramel malt can preferably be chosen to be at least 6% by weight, in particular at least 6.5% by weight, based on the total weight of the malt mixture. In this way, among other things, a pH of the mash during the mashing can usefully be lowered.
    Furthermore, it can be provided that a pH of the mash is adjusted to 5.2-5.6 before or during the mashing process by adding natural lactic acid. A pH of the mash can preferably be adjusted to 5.2-5.4 by adding natural lactic acid. The amount of natural pleasure lactic acid required for this can be determined, for example, by continuous pH measurements during the admixture of the natural pleasure lactic acid, determined by calculation or determined based on experience.
    The process step of mashing is influenced by the brewing water or its composition. A reduced pH of approx. 5-6.5 is advantageous for mashing, because in this pH range, among other things, desired enzyme activities are particularly effective. In addition, less tannins are leached out of the brewing salts used or their husks in this pH range. Brewing malt always react with acid in or in salt-free water, so that a desired lowering of the pH of the mash during mashing is only possible by adding the
    CH 715 215 A2
    Malt can be obtained. However, depending on its composition, the brewing water can counteract it. In particular, brewing water with a high carbonate hardness in relation to the non-carbonate hardness has an acidic effect. This effect can be counteracted by the addition of natural lactic acid, and contrary to the current teaching, a brewing water with high carbonate hardness can be used without the need for softening before brewing.
    Furthermore, it can be provided to adjust the pH of the wort to 5.0-5.4 by adding natural lactic acid before fermentation. This is especially to improve the yeast activity during fermentation. A pH value of the wort before fermentation can preferably be adjusted to 5.0-5.2 by adding natural luxury lactic acid.
    Natural mineral waters, particularly highly mineralized, natural mineral waters are often also iron and manganese. Therefore, it can be advantageous in the process for producing a bottom-fermented, light full beer that the natural mineral water is aerated before mixing with the malt or the malt mixture and the mashing and then filtered. By increasing the oxygen content in the natural mineral water, divalent iron and manganese are thereby oxidized to iron of the trivalent oxidation level and manganese of the tetravalent oxidation level, respectively, and salts of the two metals which are sparingly soluble in water are formed.
    In this connection it can be further advantageous if the natural mineral water is filtered after aeration by means of a quartz sand filter material coated with manganese dioxide and aluminum silicate. Filter material coated in this way can catalytically intensify the oxidation of iron and manganese. Furthermore, a biofilm of bacteria can form on the surface of such a filter material, which can accelerate the oxidation of the two metals in a bacterially indicated manner.
    The bottom-fermented, light full beer can in particular be of the Märzen or Pils type, and has a Ca 2+ ion concentration of at least 2.2 mmol / l and an Mg 2+ ion concentration of at least 5.5 mmol / l. In particular, the bottom-fermented, light full beer can have a Ca 2+ ion concentration of at least 2.3 mmol / l and an Mg 2+ ion concentration of at least 6.0 mmol / l. The bottom-fermented full beer may have an original wort of 15% by weight or less. The bottom-fermented, light full beer can preferably have an original wort of 11% by weight to 13% by weight. Furthermore, the bottom-fermented, light full beer can have a Na + ion concentration of at least 4.0 mmol / l, preferably at least 6.5 mmol / l. In addition, the bottom-fermented, light full beer can have a Li + ion concentration of at least 40 pmol / l, preferably at least 40 pmol / l, preferably at least 50 pmol / l, in particular at least 55 pmol / l.
    Here, all substances contained in the bottom-fermented, light full beer result from the brewing process for brewing the full beer itself, and originate, for example, from the malt, hops, yeast used or from the natural mineral water used as brewing water. No additives are added to the bottom-fermented, light full beer, which are not usually used for brewing beer, or the bottom-fermented, light full beer contains no such additives. In particular, no mineral or salt additives are added to the bottom-fermented, light full beer. The concentrations of the ions in the bottom-fermented, light full beer, in particular the concentrations of metal ions, for example the Mg 2+ , Ca 2+ and Na + ion concentration, can be determined by means of analysis methods known per se and suitable for a particular ion. The concentrations of metal ions in the full beer can preferably be determined by means of ICP mass spectroscopy or ICP atomic emission spectroscopy.
    The bottom-fermented, light full beer can be brewed with a natural mineral water with a total water hardness of at least 7 mmol / l and a Mg 2+ ion concentration of at least 2 mmol / l. Preferably, the bottom-fermented, light full beer can be brewed with a natural mineral water with a total water hardness of at least 9 mmol / l and an Mg 2+ ion concentration of at least 2.5 mmol / l. Furthermore, it can be provided that the bottom-fermented, light full beer with a natural mineral water with a Na + ion concentration of at least 4.0 mmol / l, preferably with a natural mineral water with a Na + ion concentration of at least 6.5 mmol / l is brewed. In addition, the bottom-fermented, light full beer can be brewed with a natural mineral water with a Li + ion concentration of at least 40 pmol / l, preferably at least 50 pmol / l, in particular at least 55 pmol / l. The bottom-fermented, light full beer can be produced in particular using the brewing process described above.
    In the following, the bottom-fermented, light full beer in question and the method for producing a bottom-fermented full beer will be explained in detail using an exemplary embodiment. The exemplary embodiment is a brewing process for producing a bottom-fermented, light full beer of the type Märzen.
    For the brewing process, a natural mineral water is used, which comprises the following parameters or dissolved ingredients:
    Total water hardness: 10.4 mmol / l
    Carbonate hardness: 8.1 mmol / l
    Ca: 7.6 mmol / l
    CH 715 215 A2
    mg: 2.8 mmol / l Be: <0.0003 mmol / l Sr: 0.04 mmol / l Ba: <0.0008 mmol / l N / A: 8.0 mmol / l Li: 0.06 mmol / l Fe: 0.08 mmol / l Mn: 0.004 mmol / l CI: 6.1 mmol / l SO 4 : 4.0 mmol / l
    It applies here and in the following that when specifying concentrations which are preceded by a <(less than), the corresponding concentration is below the detection limit of the measurement method used, and the corresponding concentration is accordingly indicated as less than the detection limit.
    The determination of the stated contents of metals in the natural mineral water is carried out by means of ICP mass spectroscopy according to ISO 17294-2. The total water hardness is determined according to DIN 38409-6, the carbonate hardness is determined according to DIN 38409-7. The determination of the contents of CI “and SO 4 2- is carried out according to ISO 10304-1.
    Before mixing with a malt mixture, an oxidative deposition is carried out to remove iron and manganese. For this purpose, the natural mineral water is aerated or air is introduced into the mineral water. An O 2 content of> 4 mg / l is set in the mineral water. The aerated mineral water is then passed through a filter material which is formed by quartz sand coated with manganese dioxide and aluminum silicate.
    After the oxidative separation, the natural mineral water has the following parameters or dissolved ingredients:
    Total water hardness: 10.3 mmol / l KH: 8.0 mmol / l Ca: 7.6 mmol / l mg: 2.8 mmol / l Be: <0.006 mmol / l Sr: 0.04 mmol / l Ba: <0.0004 mmol / l N / A: 8.0 mmol / l Li: 0.06 mmol / l Fe: <0.001 mmol / l Mn: <0.001 mmol / l CI: 5.9 mmol / l SO 4 : 4.0 mmol / l
    The determination of the stated contents of metals in the natural mineral water after the oxidative deposition is carried out by means of ICP atomic emission spectroscopy. An Agilent 5100 ICP-OES device is used. Before measuring a water sample, calibration curves with at least 4 calibration standards of different concentrations are created for the metals in question, the concentrations of the calibration standards being selected such that they are in the range around the expected concentration of the respective metal. Every water sample
    CH 715 215 A2 is degassed in an ultrasonic bath for 2 minutes before the measurement. Finally, dilute each water sample 1 to 10 in 3% nitric acid, and then measure using ICP-OES.
    The total water hardness is again determined according to DIN 38409-6, the carbonate hardness is determined according to DIN 38409-7. The determination of the contents of CI “and SO 4 2- is carried out according to ISO 10304-1.
    After the oxidative separation of iron and manganese, the natural mineral water is used as brewing water without further treatment, in particular without lowering the water hardness or softening or complete demineralization.
    In the embodiment for the brewing process, a malt mixture of 381 kg of Pilsen malt, 28 kg of caramel malt with a color of 20-30 EBC (European Brewery Convention) and 1 kg of roasted malt with a color of 1000 1200 EBC is provided and in a grist mill crushed with 1 pair of rollers for approx. 45 minutes while maintaining the husks. Then 401 kg of the crushed malt mixture are mixed or mashed with the 1400 l of the natural mineral water described above in a mash tun. The temperature of the natural mineral water is 58 ° C. The pH of the mash is adjusted to approx. 5.3 by adding 1.3 l of natural lactic acid.
    In the mash tun, the mash is first heated to 63 ° C, then this temperature is held for 30 minutes (rest). Following this, the mash is further heated to 72 ° C and this temperature is held for 25 minutes (rest). The temperature of the mash in the mash tun is then increased again to 78 ° C. and the mash is pumped into a lauter tun at this temperature. The temperature profile during the mashing in the embodiment for the brewing process is shown in FIG. 2.
    The undissolved malt residues, in particular the husks, settle in the lauter tun and a filter cake is formed on the bottom from these undissolved malt residues. In the exemplary embodiment for the brewing process, the wort or the so-called wort is drawn off at 78 ° C. over this filter cake in the direction of a brew pan. The natural mineral water described above is continuously poured into the lauter tun until a total wort volume of 2600 l is reached in the brew pan. The natural mineral water poured into the lauter tun has a temperature of 78 ° C.
    In the brew pan, the wort is heated to approximately 98 ° C. and 653.6 g of Hallertauer Nugget bitter hop are added at the start of the cooking process. A further 473.6 g of Hallertauer Nugget bitter hops are added 30 minutes after the start of cooking. The wort is boiled further in the brew pan until a wort or a dissolved malt extract content of 11.90% by weight is measured using a beer spindle or a saccharometer. At the end of wort boiling, 520.8 g of a Styria Golding aroma hop are added to the wort.
    In the exemplary embodiment, the wort is transferred to a whirlpool in the brew pan after boiling the wort. The wort is introduced tangentially into the whirlpool and left in the whirlpool for 15 minutes. By adding natural gourmet lactic acid, the pH of the wort is adjusted to approximately 5.1 before fermentation. The wort is then drawn off to the side of the whirlpool (knocking out) and passed over a plate heat exchanger. In the plate heat exchanger, the wort is cooled to a setting temperature of 7 ° C using ice water. In the exemplary embodiment for the brewing process, the wort is transferred to two fermentation tanks. In the course of transferring the wort into the fermentation tanks, the wort is aerated with air and an oxygen content is set to approximately 8 mg / l. In addition, a conventional yeast batch containing the yeast strain Sacharomyces Carlsbergensis 34/70 with a living cell count of 98% is added to the wort. The cooled, ventilated and yeast-laden wort is divided into two fermentation tanks, with two thirds of the wort being filled in the 5000 l fermentation tank and one third of the wort in the 2500 l fermentation tank.
    The fermentation begins in the embodiment at a temperature of about 8 ° C, and increases to 10 ° C in 8 hours. The main fermentation takes place over a period of 5 days at a fermentation temperature of approx. 10 ° C, whereby the fermentation temperature attached to the fermentation tanks and the double jacket heat exchanger charged with coolant is kept at 10 ° C. After 2 days of fermentation at 10 ° C, a bung valve of the fermentation tanks is set to 1 bar and the pressure in the fermentation tanks is kept at 1 bar. After 5 days of fermentation at 10 ° C, the mixture is cooled to 8 ° C and matured in the fermentation tanks at this temperature for 3 days. When the apparent residual extract content of non-volatile substances from the malt and hops in the brewing water, measured by means of a beer spindle, is around 2.5% by weight in the young beer, the yeast is harvested, i.e. the yeast deposited on the bottom of the fermentation tanks is drained from the fermentation tanks. This is followed by ripening at 0 ° C and a pressure of 0.65 bar over 14 days in the fermentation tanks. A temperature profile during fermentation and post-ripening in the exemplary embodiment of the brewing process is shown in FIG. 3, the temperature profile being illustrated only for the first 12 days of fermentation and post-ripening for better visibility. 4 shows a time course of the measured, apparent residual extract content of non-volatile substances dissolved from malt and hops during fermentation. When measuring the density using spindles, as is known per se, only an apparent residual extract content can be measured, since the density is also influenced, among other things, by the ethanol content already present. As can be seen from FIG. 4, the fermentation shows a normal course despite the use of natural mineral water with a high mineral content.
    Finally, the bottom-fermented, light full beer of the Märzen type is bottled. In the exemplary embodiment, filtration is unnecessary for the brewing process in question, so that a naturally cloudy full beer is filled.
    CH 715 215 A2
    In summary, it has been found that despite the use of natural mineral water with a high mineral content, the subject brewing process shows a normal course for beer brewing.
    After production according to the exemplary embodiment for the brewing process in question, the bottom-fermented, light full beer of the Märzen type has a wort of 11.9% by weight and an alcohol content of 4.9% by volume. The pH of the whole beer is 4.6, the CO 2 content is 5.0 g / l. The bottom-fermented, light full beer of the type Märzen is cloudy, a color value according to the European Brewery Convention is 11.5 EBC.
    Furthermore, the full beer brewed according to the exemplary embodiment for the brewing process in question has the following parameters or dissolved ingredients:
    Ca:
    2.5 mmol / l
    mg:
    6.8 mmol / l
    Be:
    <0.006 mmol / l
    Sr:
    0.01 mmol / l
    N / A:
    7.5 mmol / l
    Ba:
    <0.0004 mmol / l
    0.06 mmol / l
    Fe:
    <0.001 mmol / l
    Mn:
    <0.001 mmol / l
    Cl:
    9.3 mmol / l
    SO 4 :
    4.8 mmol / l Of course, various concentrations of ions in the light, bottom-fermented full beer change in comparison to the natural mineral water used as brewing water as a result of the brewing process itself. Thus, various ions are introduced by the substances used for brewing, such as about K + through the malt used or the malt mixture. Other ions are partially removed from the brewing water during brewing, such as Ca 2+ , which partially precipitates as calcium carbonate in the course of brewing. In addition, the concentrations of ions naturally also change as a result of various brewing processes themselves, for example as a result of the concentration as the wort boils.
    Table 1 shows the contents of some alkali and alkaline earth ions of the full beer brewed according to the above-mentioned embodiment for the brewing process in question, as well as the contents of the same alkali and alkaline earth ions of beers of a similar type. The beers listed in columns A-E are as follows:
    Column A: The bottom-fermented, light full beer brewed according to the exemplary embodiment for the brewing process in question; Column B: Fohrenburger Stiftle; Column C: Frastanzer s’klenne; Column D: Pittinger; Column E: Heineken lager beer.
    Tab. 1: Contents of alkali and alkaline earth ions in different beers.
    A B C D e Ca [mmol / l] 2.5 1.9 0.95 1.1 1.2 Mg [mmol / l] 6.8 4.7 4.7 3.7 3.8 Na [mmol / l] 7.5 0.6 0.8 0.4 0.5 Li [mmol / l] 0.06 <0.007 <0.007 <0.007 <0.007
    CH 715 215 A2 As can be seen from Table 1, the bottom-fermented, light full beer brewed according to the exemplary embodiment for the brewing process in question has a significantly higher content of metal ions or alkali and alkaline earth ions than other bottom-fermented ones , light full beers. The higher content of these ions is due to the use of natural mineral water with a high mineral content as brewing water.
    The determination of the contents of metal ions listed in Table 1, as well as the contents of metal ions indicated above in the full beer in question, and the determination of the contents of metal ions in the comparison beers listed in Table 1 in the BE columns, is again carried out by means of ICP atomic emission spectroscopy performed. The determination of the metal ion contents in the beer samples is carried out analogously to the determination of the corresponding contents in natural mineral water described above after the oxidative separation of iron and manganese. Again, an Agilent 5100 ICP-OES device is used. Before measuring a water sample, calibration curves with at least 4 calibration standards of different concentrations are created for the metals in question, the concentrations of the calibration standards being selected such that they are in the range around the expected concentration of the respective metal. Each water sample is degassed in an ultrasonic bath for 2 minutes before the measurement. Finally, each water sample is diluted 1 to 10 in 3% nitric acid, and then measured using ICP-OES. The determination of the above-mentioned concentration of CI “and SO 4 2- is carried out in the same way as for the water samples in accordance with the requirements of ISO 10304-1.
    In order to evaluate the taste aspects of the light, bottom-fermented full beer with the comparatively high mineral content, blind tastings are carried out. For this purpose, 4 light, bottom-fermented full beers or test beers are brewed using the same brewing method as described above. The brewing water used for each of the 4 test beers has different concentrations of metal ions. Test beer I was brewed with very natural mineral water with a high water hardness of 13.4 mmol / l, test beer II was brewed with soft water with a water hardness of 2.1 mmol / l. The same brewing water was used for Testbier III as for Testbier II, but the brewing water was salted with 0.38 g / L MgSO 4 , 0.49 g / L CaCl 2 and 0.90 g / L NaHCO 3 before brewing. For test beer IV, distilled water was used as the brewing water.
    The 4 brewed full beers or test beers I to IV also have different concentrations of metal ions. Table 2 shows the metal ion content for the four brewed test beers labeled I to IV. The content of metal ions in the test beers designated I to IV intended for blind tasting is again determined in the same way as above for the beers designated A to E in Table 1.
    Tab. 2: Levels of metal ions in test beers for blind tastings.
    I II III IV Ca [mmol / l] 3.5 1.0 2.5 0.6 Mg [mmol / l] 5.8 4.2 7.0 4.1 Na [mmol / l] 7.2 0.4 15 0.3
    The test beers are tasted by 24 test subjects. In a first series of tests, the test subjects had to give the test beers a full-bodied rating as part of a so-called ranking test. The ranking test is carried out in accordance with ISO 8587: 2006, a summary of the procedure for ranking tests can be found, for example, in the journal DLG Lebensmittel 1/2011 under the article «Statistical methods in sensor technology (part 1): Analytical tests». This ISO standard is well established in the field of consumer tasting and allows differences in different samples to be ascertained, for example based on the intensity of a single taste attribute. In the ranking test, it is provided that each sample or test beer is assigned a full-bodied rank with regard to the taste attribute. Double rankings are not permitted, i.e. all rank numbers from 1 to 4 must be assigned to the test beers.
    As a result of the ranking test, it was found that the test beers with a higher mineral content I and III were rated full-bodied in terms of fullness and taste attribute than the test beers II and IV with a lower mineral content.
    In a second series of tests, the test beers I to IV were evaluated by the test subjects with regard to the taste attributes of malty, hoppy, bitter, full-bodied and acidic. This is done according to ISO 13299: 2016. A summary of the procedure for such descriptive tests can again be found in DLG Lebensmittel 1/2011 under the article «Statistical methods in sensor technology (part 1): Analytical tests». The evaluation is based on a predefined scale from 0 to 100, with a higher value being used to evaluate a higher level of one of the attributes in the respective test beer. In particular, the scale values are allocated as follows:
    0-20: If the subject thinks that the attribute is weak.
    CH 715 215 A2
    21-40: When the subject is certain that the attribute is weak.
    41-60: When the subject is sure that the attribute is present.
    61-80: When the test person is sure that the attribute is present in a strong form.
    81-100: When the subject perceives nothing but the attribute.
    The test subjects have their own discretion within the predefined scale ranges for determining a respective value for a respective tasting beer. The mean value of all subjects is then formed for each taste attribute, i.e. malty, hoppy, bitter, full-bodied and sour, and the mean values can be represented graphically, for example, in a so-called spider web diagram, also known as spider web. In this way, differences between the individual test beers, in particular the intensity of the individual, assessed attributes of the test beers, can be visualized well.
    The result of the tasting according to ISO 13299: 2016 is shown as a spider web diagram in FIG. 5. As can be seen from FIG. 5, no clear tendency can be observed in the taste attributes of malty, hoppy, bitter and sour. In particular, these attributes seem to be predominantly dominated by the brewing additives used to brew the test beers, such as malt and hops. With the full-bodied taste attribute, however, there is clearly a tendency towards a higher intensity in the test beers I and III, that is to say the test beers with a higher mineral content.
    In summary, the blind tastings carried out can definitely determine an improvement in taste aspects in beers with a comparatively high mineral content. Above all, the test beers with a comparatively high mineral content were rated better with regard to the taste attribute of full-bodiedness.
    The exemplary embodiments show possible design variants, it being noted at this point that the invention is not restricted to the specially illustrated design variants of the same, but rather also various combinations of the individual design variants with one another are possible and this variation possibility is based on the teaching of technical action The present invention resides in the ability of the person skilled in the art in this technical field.
    The scope of protection is determined by the claims. However, the description and drawings are to be used to interpret the claims. Individual features or combinations of features from the different exemplary embodiments shown and described can represent independent inventive solutions. The object on which the independent inventive solutions are based can be found in the description.
    All information on ranges of values in the present description should be understood to include any and all subranges therefrom, e.g. the information 1 to 10 is to be understood so that all sub-areas, starting from the lower limit 1 and the upper limit 10, are included, i.e. all sub-areas begin with a lower limit of 1 or greater and end with an upper limit of 10 or less, e.g. 1 to 1.7, or 3.2 to 8.1, or 5.5 to 10.
    权利要求:
    Claims (13)
    [1]
    claims
    1. Bottom-fermented, light full beer, in particular of the type Märzen or Pils, characterized in that it has a Ca 2+ ion concentration of at least 2.2 mmol / l and an Mg 2+ ion concentration of at least 5.5 mmol / l.
    [2]
    2. Full beer according to claim 1, characterized in that it has a Ca 2+ ion concentration of at least 2.3 mmol / l and a Mg 2+ ion concentration of at least 6.0 mmol / l.
    [3]
    3. Full beer according to one of claims 1 or 2, characterized in that it has a Na + ion concentration of at least 4.0 mmol / l.
    [4]
    4. Full beer according to one of the preceding claims, characterized in that it is brewed with a natural mineral water with a total water hardness of at least 7 mmol / l and a Mg 2+ ion concentration of at least 2 mmol / l.
    [5]
    5. Full beer according to claim 4, characterized in that it is brewed with a natural mineral water with a total water hardness of at least 9 mmol / l and an Mg 2+ ion concentration of at least 2.5 mmol / l.
    [6]
    6. Full beer according to one of the preceding claims, characterized in that it is brewed with a natural mineral water with a Na + ion concentration of at least 4.0 mmol / l.
    [7]
    7. A method for brewing a bottom-fermented, light full beer, in particular a beer of the type Märzen or Pils, comprising the steps
    - preparing and crushing a malt or a malt mixture,
    - mixing the crushed malt or the crushed malt mixture with brewing water and mash,
    CH 715 215 A2
    Separation of the beer wort obtained from malt residues by refining,
    - boiling the wort with the addition of hops,
    - knocking out, cooling and aerating the wort,
    - adding bottom fermentation yeast and fermentation to the wort,
    - ripening by storage,
    - Filling the beer, characterized in that a natural mineral water with a total water hardness of at least 7 mmol / l and a Mg 2+ ion concentration of at least 2 mmol / l is used as brewing water.
    [8]
    8. The method according to claim 7, characterized in that a natural mineral water with a total water hardness of at least 9 mmol / l and a Mg 2+ ion concentration of at least 2.5 mmol / l is used as brewing water.
    [9]
    9. The method according to claim 7 or 8, characterized in that a natural mineral water with a Na + ion concentration of at least 4.0 mmol / l is used as brewing water.
    [10]
    10. The method according to any one of claims 7 to 9, characterized in that a pH of the mash is adjusted to 5.2-5.6 before or in the course of the mashing by adding natural luxury lactic acid.
    [11]
    11. The method according to any one of claims 7 to 10, characterized in that a pH value of the wort is adjusted to 5.0-5.4 before fermentation by adding natural pleasure lactic acid.
    [12]
    12. The method according to any one of claims 7 to 11, characterized in that the natural mineral water is aerated before mixing with the malt or the malt mixture and the mashing and then filtered.
    [13]
    13. The method according to claim 12, characterized in that the natural mineral water is filtered after aeration by means of a quartz sand filter material coated with manganese dioxide and aluminum silicate.
    CH 715 215 A2
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    同族专利:
    公开号 | 公开日
    DE102019118935A1|2020-01-23|
    AT521491A4|2020-02-15|
    AT521491B1|2020-02-15|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    GB1452485A|1973-10-03|1976-10-13|Waddleton N|Production of beer|
    DE20202440U1|2002-02-18|2002-07-04|Kroell Johannes|Beer brewed with mineral water|
    CN107488539A|2017-09-08|2017-12-19|席坚|A kind of mineral matter beer and its manufacture method|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    ATA50633/2018A|AT521491B1|2018-07-20|2018-07-20|Bottom-fermented, light full beer and method for brewing a bottom-fermented, light full beer|
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