The Molson Companies Limited

Miroslav Dadic

Finn B Knudsen

Robert L Weaver

Joris E Van Gheluwe

Zoltan Valyi

George E Van Gheluwe

An antifoaming agent for reducing foaming during fermentation is produced by extracting ground malt with an ethanol solution having an ethanol concentration in excess of 75% to produce an ethanolic extract, separating the ethanolic extract from the ground malt and concentrating the ethanolic extract to obtain the antifoaming agent. The anti-foaming agent is particularly advantageous for use in fermentation of beer wort since it constitutes only constitutents normally in beer.

Anti-foaming agent from malt

The conventional brewing process for producing a malt beverage which includes the preparation of a mash, the conversion of the mash to wort, the boiling of the wort, cooling of the wort and fermentation, is substantially abbreviated, e.g. by as much as 50% by subjecting malt flour to air classification to produce a fraction having a high starch content which is used in the mash, whereby the mash conversion and wort boiling steps can be combined in a one-kettle operation to yield a fermentable boiled wort. Moreover, the by-product of the air-classification is a high protein malt flour which can be used to make bread.

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Montreal, Canada

Miroslav Dadic