METHOD FOR PRODUCTION OF SPECIAL BEER Russian patent published in 2005 - IPC

FIELD: beer production.

SUBSTANCE: claimed method includes mash preparation, hopping, fermentation, aging, filtration, blending with flavor additive, carbonization and bottling. Prepared mach has initial extract content of 11 %. Hopping is carried out with quota of mash bitter substances of 0.1. During fermentation process sugar or sugar syrup is introduced in amount sufficient to provide dry matter content after boiling of 16-17 %. Mash after suspension removing is cooled to 8-10°C, yeast is introduced and fermentation is carried out. After 2-3 days sugar syrup is introduced again in amount sufficient to provide increasing of dry matter content by 4-5 %, and top-dressing for yeast. Fermentation is carried out up to alcohol content 0f 8.0-8.5 vol.%, then green beer is cooled to 0-2°C for 2-6 days for beer defecation and maturation. Then beer is fed into mixing vessel with absorbent carbon powder and granule in amount of 80-150 g/dal, mixed for 30-60 min and filtered through fossil meal filter, and mixed with flavor additive. As flavor additives fruit, vegetable, spice, and other additives are used. Claimed beverage contains not more 7.0 vol.% of alcohol.

EFFECT: beer with balanced taste and flavor.

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