Methods of Production of Concentrated Beer: Character of Concentrates and Their Behaviour on Storage

Abstract

Results are reported of pilot‐scale experiments on the concentration of beer by freezing and removal of ice and by evaporation at approximately 24° and 50° C., and on reconstitution of concentrates in commercial soft‐drink bottling equipment. Storage life and palatability of concentrates, and effects thereon of various treatments applied to concentrates, of various additions thereto, and of various types of water used for reconstitution are discussed, and consideration is given to the types of beer best suited to the various methods of concentration.