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Gustatory or aromatic malt beverage obtained by substituting hops during brewing process, comprises coffee and/or cocoa constituents, where characteristic coffee- or cocoa note is obtained from malt beverage
Gustatory or aromatic malt beverage obtained by substituting hops during brewing process, comprises coffee and/or cocoa constituents, where characteristic coffee- or cocoa note is obtained from malt beverage
Gustatory or aromatic malt beverage obtained by substituting hops during brewing process, comprises coffee- and/or cocoa constituents, where a characteristic coffee- or cocoa note is obtained from the malt beverage, which is achieved via the substitution of the hops by coffee-, coffee- extract or coffee concentrate during the brewing process. The beverage exhibits a stronger or weaker aroma note depending on the nature, origin, degree of roast and amount of coffee and/or cocoa and its retention time in brew of the wort, and a concentration of caffeine or theobromine in the final product. Gustatory or aromatic malt beverage obtained by substituting hops during brewing process, comprises integral components including coffee- and/or cocoa constituents, where the characteristic coffee- or cocoa note is obtained from the malt beverage, which is achieved via the substitution of the hops by coffee-, coffee- extract or coffee concentrate (additionally cocoa- or cocoa-extract or concentrate) during the brewing process. The beverage exhibits a stronger or weaker aroma note depending on the nature, origin, degree of roast and amount of coffee and/or cocoa and its retention time in brew of the wort, and a concentration of caffeine or theobromine in the final product. Independent claims are also included for : (1) preparing the malt beverage comprising employing the coffee, based on its temperature sensibility (optimal brewing temperature of 90[deg] C and limited duration in the brew for avoiding undesirable flavor and aroma effects, preferably the release of many bitter substances) as a mash to achieve an optimal product taste; (2) a use of a fresh coffee- or cocoa powder for adding to the wort only in the final phase of the cooking process comprising (a) adopting a sieve immersion using filter bags, in which the defined quantity of coffee- and/or cocoa is included, and the residence time of the coffee- or cocoa powder in the wort, which is cooled at 89[deg] C (+- 1[deg] C) is a maximum of 5-10 minutes, and (b) removing the residue-free coffee- or cocoa pulp from the wort before final cooling and filtering; and (3) a use of coffee- or cocoa-extracts or concentrates in a solid or liquid form for adding into the cooled wort and dissolving before the wort is finally cooled and filtered.
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