BEER PREPARATION METHOD Russian patent published in 1997 - IPC

FIELD: alcohol-free brewing industry. SUBSTANCE: method involves before introducing preliminarily started in potable water dry beer yeast, part of runnings is disposed in yeast masher, diluted with potable water up to 8-10% of mass part of dry substances at temperature 12-20 C. Then it is aerated up to 5-6 mg/cu.dm of dissolved oxygen, and process of fermentation is conducted for 6-8 h. The rest part of runnings after addition of washing water received at leaching of grain, is boiled, hopped down and mixed in fermenting tank with fermented yeast. Yeast is started with water in ratio 1:5-10 at 10-15 C and introduced in amount of 0.5-0.7% of volume of brewing syrup, while part of runnings is equal 2-4% of volume of runnings. EFFECT: simplification of process. 3 cl, 1 dwg, 1 tbl