PROCESS FOR PRODUCING DARK BEER Russian patent published in 1994 - IPC

FIELD: brewing. SUBSTANCE: brewery wort was prepared from comminuted light malt by known method and then wort was saccharified, filtered off and boiled with hop. In the course of boiling chicory was added to wort in the form of concentrated aqueous extract in amount of 2.5 to 7.0 % by mass of brewer's grain or dry extract in amount of 4 to 10 % by mass of brewer's grain. Wort was then filtered off, allowed to cool to fermentation temperature and added with brewing yeast to carry out main fermentation process. Further, wort was alcoholized to obtain finished product having strength of 11.0 to 11.5 volume percent and refermented following which beer was filtered off. Sugar was added to wort in amount of 2 to 5 percent by mass of brewer's grain. EFFECT: new brewing technique and sort of beer. 4 cl