MR. JAMES R. RICE, APNP
Nursing at Newport Ave, Milwaukee, WI

4068005, Jan 10, 1978

Dec 14, 1976

5/750509

Etzer Chicoye - Milwaukee WI
J. Raymond Helbert - Waukegan IL
James F. Rice - Milwaukee WI

Miller Brewing Company - Milwaukee WI

C12C 1104

426 16

A method of accelerating the fermentation of a lager-type beer comprises conducting the fermentation at an elevated temperature with or without exogenous agitation while maintaining the dissolved carbon dioxide concentration in the fermentation liquor at a level approximating that found in a fermentation liquor during a normal supersaturated lager-type bottom-fermentation. The level of dissolved carbon dioxide is maintained at about 1. 5 to about 2. 0 cc per cc of beer by use of an overpressure of 2-20 psig of carbon dioxide.

4180589, Dec 25, 1979

Dec 28, 1977

5/865358

Etzer Chicoye - Milwaukee WI
J. Raymond Helbert - Waukegan IL
James F. Rice - Milwaukee WI

Miller Brewing Company - Milwaukee WI

C12C 1104

426 11

A method of preparing a lager beer having a mild, bland, less aromatic character comprises conducting the fermentation of the wort for about 60 to 200 hours under suitable conditions to maintain the dissolved carbon dioxide concentration in the fermenting wort at about 2. 1 to about 4. 0 cc of dissolved carbon dioxide per cc of wort. In a preferred embodiment, the fermentation of the wort is conducted at a temperature of 60. degree. to 85. degree. F. with an appropriate overpressure of from 5 to 40 psig of carbon dioxide. The beer thus obtained has a mild character and can be used, if desired, as a base for flavored beverages.