FLAVOURED DARK BEER PRODUCTION METHOD Russian patent published in 2009 - IPC C12C12/00 

FIELD: food industry.

SUBSTANCE: invention relates to brewing technology, namely to preparation of flavoured dark beer. Mace and hop are mixed in mass ratio 1:10. Obtained mixture is extracted by liquid nitrogen with corresponding miscella separation. Girasols are cut, dried in microwave field till residual humidity about 20% at microwave filed power providing warming of girasol inside the bits till temperature 80-90°C during at least an hour and fried. Fried girasols and malt are simultaneously put into cryomiller in mass ratio 1:(10-25). They are mixed; obtained mixture is impregnated with separated miscella with simultaneous pressure boost till pressure level of nitrogen saturated vapours at impregnation temperature. Depressurisation till atmosphere pressure is performed along with mixture freezing. The mixture is cryomilled in medium of evolved nitrogen. Drinking water is poured over it. The mixture is saccharified to obtain wort. Brewers' yeasts are added to the wort, primary fermentation is performed, schenk beer is fortificated, afterfermented and filtered.

EFFECT: method allows to decrease technological process time and increase end product foam stability.