FIELD: brewing.
SUBSTANCE: invention relates to methods used in making light beer. Method for making a new brand of light beer with original taste and aroma involves the change of technology making beer, ratio of components and using curd whey as a supplement. Properties of beer are retained after opening a bottle and storing of again closed bottle at temperature 12oC, not above, for 2-3 days.
EFFECT: improved producing method, improved properties of beer.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| LIGHT BEER PRODUCTION METHOD | 2011 |
|
RU2492218C2 |
| METHOD FOR PRODUCING LIGHT BEER | 1993 |
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| METHOD OF PRODUCTION OF PALE BEER | 2000 |
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| METHOD OF PRODUCING DARK BEER | 2000 |
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RU2177029C1 |
| METHOD OF PRODUCTION OF LIGHT BEER | 2000 |
|
RU2191804C2 |
