METHOD OF BEER PRODUCTION Russian patent published in 2000 - IPC

FIELD: brewing industry. SUBSTANCE: method involves preparation of beer wort using barley light malt and natural mineral or mineralized hydrocarbonate sodium-calcium water with mineralization from 0.2 g/cu.dm to 0.7 g/cu. dm and basic ionic composition according to HCO-3

, 200-400 mg/cu.dm; according to Ca⁺⁺, 50-100 mg/cu.dm; according to Na⁺, no more 30 mg/cu.dm; and according to (Na⁺+K⁺), no more 50 g/cu.dm. Mashing is conducted in portions. At first, 20-25% of malt is mashed at temperature 45-50 C and aged for 15-20 min, then the portion is quickly heated up to boiling and it is boiled for 20-25 min. Before boiling of the first portion of mash, the rest portion of 75-80% of mash is separately mashed at temperature 45-50 C and aged at this temperature for 20-25 min and after it, it is combined with the first portion heating of the whole mash up to 63-64 C and aged at this temperature for 30-35 min. Then temperature is taken up to 70-72 C and mash is aged till saccharification and filtered using washing mineral or mineralized water up to wort density of 11.4-11.5%, controlling mash and wort pH, and then boiling of wort with hop is conducted. Wort hopping is carried out in some stages, then wort is clarified and cooled. After it, aeration is conducted with sterilized air and ferment is introduced. Yeast is added in terms of 0.5-0.8 l per 1 hectoliter of wort, and fermentation is conducted for 10-12 days controlling pH and extract within 3.2-3.6% for new beer. Then beer is directed for afterfermentation and addition of ferments for stabilization of colloid system. Then beer is directed for filtration and bottling with possibility of pasteurization. It is advisable to use mineral water from natural springs. It is recommended to conduct control of pH, alkalinity and alcohol content during the production process. EFFECT: high-quality beer with characteristic taste gamma. 5 cl, 1 tbl, 2 ex