US 12,264,301 B2
Method of brewing non-alcoholic beer
Keith Armstrong, Toronto (CA)
Assigned to COORS BREWING COMPANY, Milwaukee, WI (US)
Appl. No. 17/774,915
Filed by COORS BREWING COMPANY, Milwaukee, WI (US)
PCT Filed Nov. 6, 2020, PCT No. PCT/US2020/059300
§ 371(c)(1), (2) Date May 6, 2022,
PCT Pub. No. WO2021/092303, PCT Pub. Date May 14, 2021.
Claims priority of provisional application 62/933,305, filed on Nov. 8, 2019.
Prior Publication US 2022/0389354 A1, Dec. 8, 2022
Int. Cl. C12C 12/04 (2006.01); C12C 11/00 (2006.01); C12C 11/06 (2006.01); G06F 16/901 (2019.01); G06F 16/903 (2019.01); G06F 16/904 (2019.01)
CPC C12C 12/04 (2013.01) [C12C 11/003 (2013.01); C12C 11/06 (2013.01); G06F 16/9024 (2019.01); G06F 16/90335 (2019.01); G06F 16/904 (2019.01)] 17 Claims
OG exemplary drawing
 
1. A method of brewing a nonalcoholic beer, comprising:
heating water within a container;
adding components to the water, the components including at least one salt or at least one acid;
bringing the water including the components to a boil;
adding hops to the water including the components to create a water brew;
cooling the water brew;
adding a high krausening wort to the cooled water brew without boiling the high krausening wort;
fermenting the high krausening wort and the cooled water brew to complete a fermentation cycle to produce a base product;
diluting the base product by a percentage to thereby produce an alcohol by volume (ABV) to at or below 0.5%; and
adding at least one flavoring to the base product to produce the nonalcoholic beer, wherein an amount of the high krausening wort is added to achieve about 1% ABV when the high krausening wort and the cooled water brew is fermented for the complete fermentation cycle.