FIELD: food industry.
SUBSTANCE: method includes preparation of brew, its saccharification by amylolytic enzymes, brew cooling and yeasts breeding on it. Flour scalding is performed by filtered water-isomerised hop extract at temperature of 85-90°C and water at temperature of 90-95°C in ratio 1:2:2 - 1:4:0. Hop extract is obtained by hop cones boiling with water duty 1:200 - 1:400 during 40-50 minutes. Saccharification of brew is performed at temperature of 48-50°C.
EFFECT: method allows to increase content of yeast cells till 200-300 MIO/g, improve fermentation activity till 15-17 ml CO2.
3 ex
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