FIELD: brewery industry. SUBSTANCE: method can be used at breweries of various capacity. According to method, production process is started with making of primary wort with mass proportion of dry substances equal to 14-16%. Taken for this purpose is 82-88% of bright brewers' barley malt, 5-8% of caramel malt with color index of 120-140 points, and 7-10% of rice grain. Wort and malt are boiled together, and for this purpose hop products are taken as standard proportion of bitter substances equal to 1.4-1.5 g/dal in hot wort. Hop products are introduced in three stages that is 58-62% at 9-11 min after start of boiling, 28-32% at 19-21 min before end of boiling, and remaining amount is introduced into ready boiled material. Fermentation is carried out by introducing yeast in proportion of 0.5-0.7 l/gl. Duration of final fermentation is not less than 45 days. Introduced into beer before bottling is ascorbic acid in amount of 3-5 g/l. Application of aforesaid method allows for producing beverage with combined flavor and aroma of fermented malted drink. It also allows for widening range of producing original grades of beer. EFFECT: higher efficiency.
