FIELD: food industry.
SUBSTANCE: the suggested method for manufacturing hops ferment deals with adding hops into boiling water to infuse it for 10 h, not less; the obtained infusion should be strained and supplemented with bran to keep for 1 d in a warm place. Moreover, the innovation refers to a hops ferment that contains about 60-120 g hops and about 150-350 g bran/l water. The obtained ferment keeps biologically active substances in physiological nature, moreover, its storage period has been prolonged.
EFFECT: higher efficiency of manufacturing.
2 cl, 4 ex, 1 tbl
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