METHOD OF BEER PRODUCTION Russian patent published in 2000 - IPC

FIELD: brewing industry. SUBSTANCE: method involves preparation of the first wort by mashing of cereal products by preliminarily prepared tap water by ionic and salt content, boiling the wort with hop, fermentation, afterfermentation, filtration and bottling. Preparation of tap water is carried out by correcting content of ions Ca, Mg, HCO₃, Cl, SO₄ in such a way that content of calcium ions must be no less than 70 mg/l in prepared wort, and content of chlorides, no less 15 mg/l. Value of pH is regulated during the process of mashing with the help of monocalcium phosphate or calcium chloride up to its value of 5.2 in prepared wort. Fermentation is conducted at temperature 4-10 C with introduction of yeast in the amount of 0.65-0.7 l/gl during 7-10 days up to content of extract not more 4.74. Indications of saccharimeter are maintained not more 2.9, supposed degree, not more 76.8, and actual degree of fermentation, 62.3. Afterfermentation is conducted during 30 days at temperature not lower 2 C with preparation of beer containing no less 4% of mass part of alcohol. EFFECT: broadened assortment of beer.