Procedure for the manufacture of beer or other fermented beverages with the employment of green malta in addition to malta toast (Machine-translation by Google Translate, not legally binding)

摘要

Process for the manufacture of beers or other fermented beverages with the use of green malt in addition to roasted malt, characterized in that to obtain green malt, preferably low-grown, barley is germinated in a known manner, green malt is then treated by heating for a few (for example 5, minutes) up to 15 minutes at temperatures of at least 60ºC that destroy in particular the fermentative cytolytic activity and, either in this same heating phase or, afterwards, the content of the water up to a value of 15% and even less and then, together with roasted malt, this green malt product is still being worked on to transform it into a well-known form in beer or other fermented beverages. (Machine-translation by Google Translate, not legally binding)