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

FIELD: brewery industry. SUBSTANCE: according to method, wort is cooked in two-three portions of boiling for production of wort possessing extraction of 18-25%. In process of cooking at stage of mashing it is possible to effect boiling of entire mash after separation of ferment-containing extract. Prior to fermentation initial cooking portion is subjected to aeration. Fermentation is carried out with application of bottom-fermentation and/or top-fermentation flocculating yeast and/or with application of wine and/or distillers' yeast. Subsequent portions of boiling are introduced after 24-36 h into fermenting wort. Fermentation is performed on reaching final visible extract at degree of fermentation not less than 79-80% so as to produce beer with content of alcohol equal to 7.0-11.0%. Carbohydrate-containing primary materials such as granulated sugar, sugar syrup, molasses, malt extract, etc. are introduced in portions in amount of 0.9% as converted to sugar in relation to young beer before secondary fermentation and maturing. Keeping for maturing is at least during 15-25 days. Aforesaid method allows for production of sparkling beer with high content of alcohol thus widening range of strong beer line by employing relatively inexpensive and simple brewing process. EFFECT: higher efficiency. 3 cl, 1 tbl, 4 ex