METHOD OF BEER PRODUCING Russian patent published in 1996 - IPC

FIELD: food industry. SUBSTANCE: method involves the preparing brewery wort using nonmalted materials with two boilings, saccharification, wort hopping, fermentation, cooling, filtration, beer pouring and pasteurization. Wheat and rice were used as nonmalted materials at concentrations 14% and 16%, respectively, of grain product mass. After hopping enzyme preparation amyloresin П10Х is added to the wort at concentration 0.6-1.2 g/hl and yeast at concentration 0.5-0.8 l/hl followed by fermentation up to density 2.3-2.6%. Beer filtration is carried out on two in-line joined kieselguhr filters. Adsorbents aerosil, AK-50 or Daraclar were added to the beer current feeding on the second filter (concentration is 5-28 g/hl). EFFECT: improved method of beer production. 2 cl, 1 tbl