METHOD OF BEER PRODUCTION Russian patent published in 2000 - IPC

FIELD: brewing industry. SUBSTANCE: method of preparing converted beer wort includes mashing of malt and nonmalted cereal products, mash filtration, boiling of wort with hob products, fermentation of beer wort, afterfermentation of green beer, clarification and bottling. Mashing is conducted by single- or double-decoction mash method with maintaining mash pH of 5.5-5.6. During the process of filtration, granulated or crude sugar is introduced in wort boiler after gathering of first washing water at production of light beer, or concentrate of kvass wort, in case of dark beer production. Hop products are introduced in terms of content of substances in hot wort 0.7-1.7 g/dal, respectively, 85% of their total quantity, in 10-15 min after boiling beginning, and before 30 min up to finishing of wort boiling. Before wort fermentation, its aeration is conducted with the following introduction of yeast in wort cooled up to 5-7 C in the amount of 0.5-0.6 l/gl with content of viable cells in seed yeast no less 95%. Fermentation is conducted for 7-8 days. Clarification is conducted by separation at lower production. Before bottling, filtered beer is aged at temperature 2 C and pressure not lower 0.05 MPa from 3 to 10 h. Bottling is carried out with using of beer subcooler. EFFECT: broadened assortment, improved organoleptical properties of beer. 8 cl