METHOD OF PRODUCTION OF LIGHT BEER Russian patent published in 2001 - IPC

FIELD: brewing industry. SUBSTANCE: method involves preparing brewing wort, addition of preserving agent, wort clearing and cooling, fermentation of wort to yield unmatured beer, additional fermentation of beer, filtration of beer, carbonization and bottling beer and pasteurization of beer. Crushed black pepper is used as a preserving agent taken in the amount 0.34-0.38 g/dal of hot wort that is added in wort preparing in the process of its alcoholization with the third portion of hop products, 15-30 min before boiling termination, or by equal portions at alcoholization stage and to unmatured beer before its additional fermentation, or in wort clearing in hydrocyclone, or to unmatured beer before its additional fermentation, or by equal portions in hydrocyclone and to unmatured beer before its additional fermentation. EFFECT: original grade of beer, broadened assortment of light beer grades, improved organoleptic indices, enhanced stability, decreased consumption of hop products. 3 ex