METHOD OF BREWING FLAVOURED DARK BEER Russian patent published in 2009 - IPC C12C12/00 C12C7/00 

FIELD: chemistry; brewing.

SUBSTANCE: invention relates to brewing technology. Peppermint and hop are mixed in mass ratio of 1:10 and the obtained mixture is extracted with liquid nitrogen with separation of the corresponding miscella. Topinambur is then cut, dried in a microwave field until residual moisture content of about 20% with microwave power sufficient for heating the topinambur to temperature inside the pieces ranging from 80 to 90°C, for not less than 1 hour and then roasted. The roasted topinambur and malt are loaded together into a cryogenic miller in mass ratio 1:(10-25), mixed, and the obtained mixture is saturated with the separated miscella while simultaneously increasing pressure to a value which corresponds to pressure of saturated nitrogen vapour at temperature at which saturation is carried out. Pressure is then reduced to atmospheric while simultaneously freezing the mixture. The obtained mixture then undergoes cryogenic grinding in the medium of the released nitrogen, sugar is added, drinking water is added and the mixture is saccharified, obtaining wort. Brewing yeast is then added to the wort. Primary fermentation, after fermentation of the young beer and filtration are carried out.

EFFECT: shorter duration of the process and increased foam stability of the end product.