METHOD FOR PRODUCTION OF BLACK BEER "VITYAZ YANTARNOYE" Russian patent published in 2000 - IPC

FIELD: brewery branch of food-stuff production industry. SUBSTANCE: method can be used at industrial breweries, mini-breweries and in production of beer at any objects. According to method, beer is produced with mass proportion of dry substances equal to 15%. For mashing operation taken are following components in following proportion: 77-82% of bright brewery malt, 9-11% of brewery caramel malt or sugar color - up to standard color index, 5-10% of broken rice, 2.5-3.5% of granulated sugar or raw sugar. For boiling of produced wort with hop products, hop products are taken in amount of 0.95-1.25 g/dal of hot wort. Used in function of additive is edible additive "Arakond" which is introduced into updating yeast and is pumped together with wort and yeast into fermentation tank. Fermentation process is continued during 4-6 days. Application of aforesaid method allows for producing new grade of beer with fine specific aroma, and soft flavor. This is accompanied with simplification and acceleration of technological process. EFFECT: higher efficiency. 2 ex