FIELD: brewery industry. SUBSTANCE: invention relates to production of high quality light beer. To prepare beer wort mash preparing is carried out at water temperature 69-70 C. Mash is kept for 90-100 min and hop is added by two steps at wort boiling. Beer wort is cooled to 10-12 C and on the 3-d day of its fermentation temperature is raised to 14-15 C. Additional fermentation, filtration and beer pouring are carried out at constant grooved pressure value of carbon dioxide 1.0-1.5 kgf/cm2. EFFECT: simplified technology, improved beer quality. 3 tbl
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