BEER PRODUCTION METHOD Russian patent published in 1999 - IPC

FIELD: brewing industry. SUBSTANCE: method can used for producing beer with toning-up additives. Beer producing method includes following procedures: preparation of wort, introduction of liquorice into wort, boiling of wort together with hop, fermentation, maturation, filtration, bottling of beer. Additionally introduced into beer are flavor and toning-up additives. Used as flavor additives are following components: elecampane, liquoris, officinal sweet clover, St. John's wort. Used as toning-up additive is pantohematogen. Proportioning of aforesaid additives (in dry substance) is as follows: elecampane 0.01-0.03 g/l of wort, liquorice 0.04-0.06 g/l of wort, officinal sweet clover 0.01-0.03 g/l of wort, St. John's wort 0.02-0.04 g/l of brewery wort. Pantohematogen is introduced into ready beer prior to its bottling in amount of 0.003-0.006 g/l of beer. Combination of additives and their proportioning are selected so that toning-up effect, taste and aroma of each component are made more prominent in general bouquet. These characteristics allow for production of high-quality toning-up beverage with required taste and aroma. EFFECT: higher efficiency. 4 cl, 7 ex