METHOD OF PRODUCTION OF PALE BEER Russian patent published in 2002 - IPC

FIELD: brewing. SUBSTANCE: method provides for preparation of mash from light malt, mash filtering, adding of sugar to wort, boiling of wort with fractional introduction hop products, clarification, cooling, fermentation, after-fermentation, beer filtering, carbonization and bottling. Sugar is introduced in amount of 2.5-3% of raw material weight. Wort is taken up to density of 13.8-14.3%. Hop product is introduced in amount of 1.30-1.37 g/dkl. Bitter dry substances are introduced by three or four portions. Fermentation is carried out up to visible extract of 4.7- 5.0%. BEKOSORB stabilizer is introduced into lager tank in amount of 25-30 g/hl, and then, new beer is pumped into tank. After-fermentation is carried out, at least, 55 days at temperature of 0-2 C. Prior to filtering, beer is cooled to temperature of minus 1.5 ± 0.2 C. Filtering is carried out successively through kieselguhr and sterilizing filters. Douphing of malt with water is performed with their ratio of 1:3. Method allow production of pale beer of 15% density with pure taste and flavoring of fermented malt drink and expressed hop taste possessing high stability without pasteurization. EFFECT: extended assortment of pale beer. 2 cl, 1 tbl, 2 ex