METHOD FOR HOPPING OF BEER WORT Russian patent published in 1995 - IPC

FIELD: brewing industry. SUBSTANCE: beer wort is hopped by pouring it into a reservoir and bringing it to the boiling point. Then hop grains, i.e. waste of hop after its extraction with liquid carbon dioxide, are added at the moment of boiling in the amount ensuring introduction of 15-25% α acids of their total amount. Then wort is boiled for 20-30 min, hop and CO₂-extract of hop are introduced in a relation of 0.5-0.7:1 according to their content of α acids. Hop is poured in two steps after which wort is boiled, cooled and filtered. EFFECT: higher efficiency. 1 tbl