METHOD FOR PRODUCTION OF BRIGHT BEER Russian patent published in 1999 - IPC

FIELD: brewing technology. SUBSTANCE: according to method, initially mash is prepared which consists of 70 mass% of light barley malt and 30 mass% of rice. These components are separately boiled. Then mash is sugared and filtered. Thereafter wort is boiled. Hop is introduced into boiling wort in single operation after 15 min upon start of boiling. Then wort is cooled, basic fermentation of wort is effected, final fermentation of young beer takes place and this beer is filtered. Fermentation agents are added at stages of basic fermentation of wort, final fermentation of young beer and also at introduction of first boiling proportion. Application of aforesaid method allows for producing beer possessing clear taste and odor of fermented malt beverage with prominently expressed hoppy bitter taste and hoppy odor. Realization of aforesaid beer production method requires shorter period of time. EFFECT: higher efficiency. 4 cl