Miller Brewing Company

Hetvin A Wilkinson

David S Ryder

Henry Goldstein

Patrick L Ting

Matthew L Tripp

Sydney R Rader

A method of making a light stable, hop flavored, fermented beverage of less bitterness having a comparable hop flavor to one prepared using whole hops consists of adding to a wort as the sole hopping material a solid hop residue obtained by extracting whole hops with liquid carbon dioxide, boiling the solid hop residue and wort mixture, removing the solids from the fermented mixture and fermenting the remaining liquid to obtain the beverage.

Growing community of inventors

Wauwatosa, WI, United States of America

Hetvin A Wilkinson