METHOD OF PREPARING SPECIAL BEER Russian patent published in 2003 - IPC

FIELD: food industry, particularly, beer production. SUBSTANCE: method of preparing special beer involves mixed and/or separate fermentation of beer wort and juice, afterfermentation, filtration, blending, and, if necessary, correction according to organoleptical indices. According to the invention, source of amino acids and yeast are introduced in juice, and fermentation is carried out at temperature 10-28 C for 3-7 days, while afterfermentation is conducted at temperature 0-5 C for 3-100 days. In this case, clarified or fermented juice is used. As a source of amino acids, introduced are blue-green algae Spirulina platensis, or whey, or its hydrolysate, or yeast autolysate, or their mixture. Fermentation is conducted with using yeast of Kluyveromyces or Saccharomyces cerevisiae genus at temperature 10-28 C for 3-7 days, while afterfermentation is carried out at temperature 0-5 C for 3-100 days. Juice is introduced in beer wort before afterfermentation, or before afterfermentation in green beer, or in prepared beer. EFFECT: higher organoleptical properties; stability at storage life. 8 cl