LIGHT BEER "RAUSH" AND METHOD OF ITS PRODUCTION Russian patent published in 1998 - IPC

FIELD: brewing industry. SUBSTANCE: for production of 14-% light beer, prepared product contains, g/100 ml: carbohydrates, 3.2-4.2; proteins, 0.61-0.63; stabilizing substances, 0.68-1.03; vitamins, 0.000132-0.000213; water, the balance. Method of preparing 14-% light beer involves mixing grain products with water and malt, mashing the mixture by its boiling with the following mixing the rest part of malt with water, ageing the mixture, its filtration, hopping and introducing the yeast with keeping of temperature and time regimes. Fermentation of wort is conducted at temperature 4-10 C, while afterfermentation, at temperature 1-2 C. Light beer is filtered at temperature 0-1 C with the following bottling of prepared beer in air-tight vessels. Bottling is carried out at excessive pressure of carbonic acid providing its content in bottled beer of 0.4-0.5%. EFFECT: higher taste quality; increased foam stability. 14 cl, 2 tbl