Appeal No. 2001-2247 2
Application No. 08/955,717
beverage. A portion of the method requires pitching a wort with a yeast slurry to provide
a cell count of about 80 to about 180 million yeast cells per ml. The pitched wort is
thereafter fermented under specific temperature and time conditions followed eventually
by electrolyzing the resultant brew to remove H2S. Additional limitations are described in
the following illustrative claim.
THE CLAIM
Claim 1 is illustrative of appellants’ invention and is reproduced below:
1. A method of brewing a malt beverage having a low alcohol content,
including the steps of:
(a) preparing a malt and cereal infusion having an extract content below
about 14%;
(b) boiling said infusion to make a wort;
(c) adding a predetermined quantity of hops to said wort;
(d) aerating said wort to secure yeast growth;
(e) pitching said wort with a yeast slurry to provide a cell count of about
80 to about 180 million yeast cells per ml;
(f) fermenting the pitched wort at a temperature of 3 to 10oC for 1 to
40 hours;
(g) removing the yeast from the fermented wort;
(h) filtering the resulting brew;
(i) electrolyzing the resultant brew by passing said resultant brew past a
pair of two copper electrodes to remove the H2S; and
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