FIELD: brewery branch of food production industry. SUBSTANCE: according to method, beer wort is produced by mashing brewers' malt and non-malted materials in compliance with double-stage boiling procedure with utilization of enzyme agents. Following operations are performed: filtration of wort, boiling of wort together with hop, brightening, cooling, fermentation, final fermentation of young beer, pasteurization, and bottling. For preparation of primary beer wort with mass proportion of dry substances equal to 12-14%, taken is 85.0-90.0% of bright brewers' barley malt, 9.0-11% of rice grain, and up to 3.5% of raw sugar or granulated sugar. For boiling beer wort with hop, taken is pressed granulated hop with proportion of bitter substances of 1.2-1.4 g/dal in hot wort. Used in mashing in function of enzyme agents is amylosubtilin and multienzyme composition with applied proportion respectively of 0.003-0.006% and 0.001-0.003% with respect to mass of raw materials being mashed. Enzyme agents are introduced in two stages that is in process of performing first and second boiling operations. Hop is introduced in four stages. Enzyme agents are introduced before fermentation and before final fermentation, that is amylosubtilin is applied respectively in amount of 0.75-0.85 g/gl of beer and protosubtilin is introduced in amount of 0.95-1.05 g/gl of beer. Final fermentation takes at least 50 days. In process of performing first boiling stage, subjected to mashing is entire amount of rice and 0.23-0.27% of prescribed amount of malt at temperature of 43-47 C. In process of performing first boiling stage, introduced is 0.3-0.35% of total prescribed amount of enzyme materials. At boiling of wort with hop, hop is introduced in amount of 18-22% at 18-22 min after start of boiling with wort, and in amount of 43-47% after 58-62 min after start of boiling with wort, 18-22% of it is introduced at 28-32 min before end of boiling, and remaining amount is introduced at 5-10 min before end of boiling. Application of aforesaid method allows for producing beverage with combined flavor and aroma, it also permits of widening range of producing original grades of beer. EFFECT: higher efficiency. 3 cl
