Method for creating a craft beer with low alcohol content
View Patent ↗The present invention relates primarily to craft beer, specifically the creation of a method to create flavorful non-alcoholic and low-alcoholic versions of virtually any style of craft beer. It also relates to craft distilled spirits, primarily craft whiskey. Additionally, it relates to the creation of other non-alcoholic and low-alcoholic versions of other beverages such as wine (including grape or other fruit) or cider, and other craft distilled spirits such as brandy and vodka.
1 . A method of using a backset from making whiskey to make a craft beer of less than 3.5% alcohol by volume, comprising:
(a) making a first beer for whiskey production, fermenting the first beer, and performing a stripping run on the first beer using a still, where the backset is the portion of the first beer after the stripping run;
(b) brewing a first wort that has a gravity such that (131.35*(OG−FG)*(Vf/(Vf+Vbr))) is less than or equal to 3.5, where OG is the original gravity of the first wort, FG is the final gravity of the combined beer, Vf is the volume of the craft beer, and Vbr is the volume of the backset created in step (a);
(c) creating a combined beer by combining a volume of the backset and a volume of the first wort and fermenting the combination, or by fermenting a volume of the first wort and combining the fermented volume of the first wort with a volume of the backset;
(d) fermenting the backset and the first wort combination, creating a combined beer;
(e) finishing the combined beer by adding dry hops, flavoring, or both to the combined beer; conditioning the combined beer; carbonating the combined beer, and clarifying the combined beer to produce a volume of the craft beer having less than 3.5% alcohol by volume.
2 . The method of claim 1 , wherein step (c) comprises creating a combined beer by combining a volume of the backset and a volume of the first wort and fermenting the combination.
3 . The method of claim 1 , wherein step (c) comprises creating a combined beer by fermenting a volume of the first wort and combining the fermented volume of the first wort with a volume of the backset.
4 . The method of claim 1 , wherein performing a stripping run on the first beer using a still comprises performing a stripping run on the first beer using a standard still.
5 . The method of claim 1 , wherein performing a stripping run on the first beer using a still comprises performing a stripping run on the first beer using a vacuum still.
6 . The method of claim 2 , wherein performing a stripping run on the first beer using a still comprises performing a stripping run on the first beer using a standard still.
7 . The method of claim 2 , wherein performing a stripping run on the first beer using a still comprises performing a stripping run on the first beer using a vacuum still.
8 . The method of claim 3 , wherein performing a stripping run on the first beer using a still comprises performing a stripping run on the first beer using a standard still.
9 . The method of claim 3 , wherein performing a stripping run on the first beer using a still comprises performing a stripping run on the first beer using a vacuum still.