METHOD FOR PRODUCING STRONG BEER Russian patent published in 1997 - IPC

FIELD: food industry; in particular, brewing industry. SUBSTANCE: method involves preparing malt wort from barley malt, malt cooled concentrate and sugar in ratio 55-65%:20-35%:5-10% of mass parts. Hop quantity is reduced up to 70% or boiling is carried out without hop introduction. In the process of primary fermentation, sugar is introduced 2-5 times in the form of sugar syrup. Beginning from the second day of fermentation, beer yeast is introduced 2-3 times. Before secondary fermentation, sugar and activated beer yeast of low fermentation are introduced. Food and flavor additives may be introduced during the process of wort preparation or before secondary fermentation. EFFECT: higher efficiency. 9 cl