FIELD: brewery branch of food production industry. SUBSTANCE: according to method, preparation of wort is effected by mashing malt in compliance with single-stage boiling system. Process is started at 51-53 C and after ageing at this temperature during 9-11 min undertaken is correction of pH to be equal to 5.5-5.7. Used for this purpose is monocalciumphosphate or lactic acid. For provision of primary wort with mass proportion of dry substances equal to 11.0-13.0% use is made only of bright brewers' barley malt. Wort is filtered and boiled with hop products according to preset proportion of bitter substances being equal to 1.0-1.2 g/dal. Hop products are introduced in three stages: initial 58-62% of material is introduced at 10-15 min after start of boiling, next 28-32% of material is introduced at 20-30 min before end of boiling, remaining amount is introduced into ready boiled product. Application of aforesaid method allows for producing beverage with combined flavor and aroma. It also allows for widening range of producing original grades of beer. EFFECT: higher efficiency.
