Method of fermenting brewer's wort

DETAILED DESCRIPTION We claim: 1.
The method of preparing an alocholic beverage, comprising the steps of preparing an aqueous fermentable substrate containing fermentable carbohydrates and having a solids content in the range of 18.
degree.
to 36.
degree.
Plato, introducing the substrate into a fermenting vessel with the substrate occupying an original volume of about 50% to 85% of the volume of the vessel with the remainder of the volume being headspace, pitching the substrate with yeast, fermenting the substrate with the initial stage of fermentation generating a head of foam which occupies the headspace of the vessel, a subsequent decrease in carbohydrate consumption causing a collapse of said foam head, introducing water into the vessel to dilute the substrate to an equivalent initial solids content below 18.
degree.
Plato after the rate of fermentation begins to decrease and when the fermentable carbohydrate content is at a value of 30% to 70% by weight of its original value, said diluted wort occupying a substantially greater volume than said original volume, and continuing the fermentation in the same vessel and under substantially the same fermentation conditions to the desired end gravity.
2.
The method of claim 1, wherein the wort is agitated during fermentation.
3.
The method of claim 1, wherein the water is deaerated.
4.
The method of claim 1, wherein said diluted wort occupies at least 95% of the volume of the vessel.
5.
The method of claim 1, wherein continuing the fermentation after dilution with water is carried out without the removal of yeast.
6.
The method of claim 1, wherein the yeast is pitched at a rate of 10 .
times.
10.
sup.
6 to 30 .
times.
10.
sup.
6 cells per ml.
7.
The method of claim 1, wherein the fermentable substrate has an initial solids content in the range of 24.
degree.
to 36.
degree.
Plato.
8.
The method of claim 1, wherein the dilution is made within 4 hours after the collapse of said foam head.




Description:
BACKGROUND OF THE INVENTION In the normal fermentation of brewer's wort in the production of beer and malt beverages, about 15% to 30% of the volume of the fermenting vessel is headspace used to accommodate the generation of foam caused by the initial uptake of carbohydrate consumption in the fermentation process