Preparation of low alcohol beer

Abstract From the Canadian patent

Abstract Of The Disclosure Beer of low alcohol content is produced by preparing an all-malt brew using a high-temperature-tolerant cellulase. Mashing is conducted at a temperature of approximately 78-80° C. After mashing, the wort is separated from the mash and fermented with yeast. After fermentation the all-malt beer is supplemented with a low dextrose equivalent (D.E.) starch hydrolyzate, filtered and treated with post-fermentive hopping and malt coloring if desired. Finally, the brew is diluted with acidified deaerated water so as to contain not more than about 0.5% alcohol by volume.