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

FIELD: food industry.

SUBSTANCE: invention relates brewing technology. Chinese anise and hop are mixed in ratio 1:10, extracted by liquid nitrogen with corresponding miscella separation. Girasols are cut, dried in microwave field at preset process parametres till residual humidity approx. 20% and fried. Girasols and malt are mixed in mass ratio 1:(10-25) and put into cryomiller shell. The mixture is impregnated by separated miscella with simultaneous pressure boost in the shell. After impregnation is finished, depressurisation in the shell is performed along with mixture freezing. The mixture is cryomilled in medium of evolved nitrogen. Water is poured over the obtained mixture. The mixture is saccharified. Brewers yeasts are added to the obtained mash, primary fermentation is performed, schenk beer is afterfermented and filtered.

EFFECT: technological process time decreases, end product foam stability increases.