METHOD FOR BEER PRODUCTION Russian patent published in 2003 - IPC

FIELD: brewery. SUBSTANCE: method of beer production involves brewing mash light malt with non-malted raw treated preliminary by extrusion method, filtration of prepared wort, its boiling with hop-products, keeping, additional fermentation, maturation, clearing and bottling. The novel aspect of method involves using textured flour as non-malted extruded raw prepared by extrusion of shelled grains or groats, in wetting to 28%, temperature from 110 C to 240 C and under pressure up to 60 atm followed by additional drying to moisture content 8%, not above, and grinding to size 2 mm, not above. Extractability of prepared product is up to 87%, crude protein mass part content is 20.5%, not above, mass part content of wet ash is 2.2%, not above, mass part content of crude fat is 6.1%, not above, carbohydrates content is 77%, not above. Wheat flour with index of crude protein mass part 12,5%, not above, mass part of ash 1.7%, not above, mass part of crude fat 2.5%, not above and carbohydrates 77%, not above, is used as source of textured flour. Pea flour and/or oat flour, and/or barley flour, and/or millet flour is used as textured flour with corresponding biochemical indices. This allows to enhance the yield of ready wort with elevated density value and to use malt with low extractability being without deterioration of quality of the end product. EFFECT: improved beer production method. 7 cl, 5 ex