FIELD: brewery industry. SUBSTANCE: method involves malt mash preparing, its saccharification, mash filtration, its boiling with hop, wort clearing, cooling, main fermentation and additional fermentation, filtration and carbonization. Dried milled licorice roots and rhizomes were added to wort during its boiling with hop at amount 1.20-1.50 g/dal and wort with licorice were boiled for 1.5-2 hr. EFFECT: improved method of beer production.
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