FIELD: food industry, particularly, production of new sorts of beer with curative-prophylactic properties. SUBSTANCE: method of beer production involves using additives from Jerusalem artichoke which are aqueous extracts from tuberous or above-ground parts of the plant, or dry powders with humidity not more 14% prepared from various parts of Jerusalem artichoke or its extracts. They are introduced with malt in the process of its mashing, or in the process of boiling wort with hop, or at the stage of fermentation or afterfermentation, or at the end of afterfermentation before filtration of prepared beer. In beer production with using Jerusalem artichoke, additive in the form of aqueous extracts or dry powders is introduced based on ratio with malt from 1/100 to 1/6 in terms of dry weight. The method allows to prepare new sorts of beer with increased biological value due to enrichment of product with inulin, microelements and other biologically active components contained in additives based on Jerusalem artichoke. The components are used as additional vegetable ones together with basic ingredients such as malt and hop. EFFECT: broadened assortment of beer. 3 cl, 2 tbl, 19 ex
