Elaboration of the Technology for the Production of Bierbrand in a Pilot Plant
Beata Vecseri-Hegyes1,2 , Gabriella Farkas1, Roland Utassy1 and Ilona Panyik1
1 Corvinus University of Budapest, Faculty of Food Science, Department of Brewing and Distilling, 1118 Budapest, Menesi ut 45, Hungary.
2 Corresponding author. E-mail: beata.vecseri@uni-corvinus.hu
J. Inst. Brew. 111(1), 11-19, 2005 | VIEW ARTICLE
ABSTRACT
Bierbrand is an alcoholic beverage that is made by the distillation of beer prepared especially for this purpose. The goal of our work was to elaborate the technology to produce bierbrand in a pilot plant. It included optimization of the brewing and fermentation of the beer that serves as the basic material of distillation, and the optimization of the distillation process itself. Raw materials were selected to achieve a beer rich in aroma, and with the highest possible alcohol and original extract content. Distillate of beer fermented with a top fermenting yeast strain provided the best product. Storage of the distillate for 3 weeks improved its quality significantly.
Key words:
Aroma compounds, bierbrand, bottom fermenting yeast, distillation, top fermenting yeast.
Publication no. G-2005-0321-257 ©2005 The Institute & Guild of Brewing