METHOD FOR PRODUCING OF SPECIAL BEER (VERSIONS) Russian patent published in 2007 - IPC C12C12/00 C12C11/00 

FIELD: brewing industry.

SUBSTANCE: method involves preparing brewer's malt base; processing for elimination of beer taste and odor; blending with aromatizer, and/or flavor additive, and/or flavor-aroma additive, and/or juice-containing flavor-aroma component, food acid, sweetener, preservative, food colorant; saturating with carbon dioxide, and bottling; using malt base which after processing contains 0.0002-0.015 wt% of residual fermentation products or from 76 mg/l to 1,000 mg/l on conversion to 100%-ethanol of brewer's malt base; obtaining final product by adding preliminarily prepared water into blend. According to another version, method involves preparing flavor syrup containing brewer's malt base preliminarily processed for eliminating of beer odor and taste, aromatizer, and/or flavor additive, and/or flavor-aroma additive and/or juice-containing flavor-aroma component, food acid, sweetener, preservative, food colorant; mixing blend with preliminarily prepared carbonized water; using malt base which after processing contains 0.0002-0.015 wt% of residual fermentation products or from 76 mg/l to 1,000 mg/l on conversion to 100%-ethanol of brewer's malt base. Blend may be filtered and pasteurized before saturation with carbon dioxide. During blending procedure, mixing process is performed periodically after introducing of each component followed by continuous mixing for up to 45 min, with blending time making up to 140 min, or for 10-60 min, or blending process is performed in flow using injection unit. Water may be prepared by using artesian water; removing iron using air oxygen and filtering using sodium-cation filter. Process water such as running, distilled, mineral, mineralized, thaw, well, or natural source water may be disinfected by bacterial ultraviolet irradiation method. Cloud emulsion may be introduced into blend. Stabilizing cloud emulsion, gel-forming substance or colloid-forming substance may be introduced into blend. Brewer's malt base may be non-standard, bright, dark, semi-dark, alcohol-free, strong, unique, pasteurized, special, new non-clarified, new clarified, or red beer. Flavor component may be fusion or extract or syrup produced from raw plant material such as grass, flower, root, fruit, bark, leaves or buds of plants, or vegetable, vegetable root or spices. Vitamins, biologically active additives, or microelements may be also added into blend.

EFFECT: improved biological properties of beverage and reduced production costs.

15 cl, 11 ex