FIELD: beverage. SUBSTANCE: method involves preparing and sugaring ground mesh; filtering and introducing chicory and hops; boiling obtained wort; providing incipient fermentation and end fermentation; dispersing alcohol and clarifying by exposing it to magnetic field upon adding of sorbent (or process may be performed without adding of sorbent). EFFECT: increased quality of beer by improved resistance to colloid turbidity and improved froth strength. 2 cl
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