METHOD FOR BREWING BEER Russian patent published in 1997 - IPC

FIELD: beer brewing practice, predominantly small- tonnage production of beer in microbreweries. SUBSTANCE: ethod is practised in vessels made of plastics acceptable by food industry or of stainless steel and having capacity 50-500 l. Vessels are charged with hop-enriched malt concentrate having dry matter content 80+-1%, sugar syrup having temperature 80-90 C and water having temperature 90 - 100 C, water is taken in amount of 5% of design volume. Ingredients are mixed up, followed by adding water to fill up design volume. Brewery wort is subjected to fermentation in presence of yeast at temperature dependent on yeast strain. Precipitate is removed and sugar syrup is added to young brewery wort. The latter is bottled, tightly corked up, placed into darkened room to effect post-fermentation at room temperature. Fully fermented wort is held in chilled condition. Method comprises following inventively novel features: process water can be used either after microbiological pre-treatment, or it can be used untreated for pasteurization of brewery wort. The latter, as it is produced by mixing up malt concentrate, water and sugar syrup, is held at 75-90 C for 30 min. Post-fermentation treatment is carried out at 18-24 C for 5-10 days, preferably under effect of light emitted with intensity at most 1.9 x 10¹² - 5.4 x 10¹⁴ quantum/s . sq.cm within wavelength range 3500-5000 (Angstrom), followed by chilling down to 8-10 C and keeping for at least 7 days. Finally, beer is held at 8-10 C for about 3 months to make it ripe. EFFECT: higher efficiency. 10 cl, 1 tbl