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

FIELD: food industry.

SUBSTANCE: invention relates to the technology of brewery, and particularly to preparation of flavoured dark beer. Tangerine peels and hop are mixed in mass ration 1 : 10. Obtained mixture is extracted by liquid nitrogen with corresponding miscella separation. Yacon is cut, dried in microwave oven till residual humidity about 20% at microwave field power providing warming of yacon inside the bits till temperature 80-90°C during at least an hour and fried. Fried yacon and malt are loaded together into cryomill in mass ratio 1 : (10 - 25). They are mixed; obtained mixture is impregnated with separated miscella with simultaneous pressure boost to the pressure value complying with pressure of nitrogen saturated vapours at the temperature of impregnating. It is followed by depressurisation till atmosphere pressure with simultaneous freezing of mixture. The mixture is cryomilled in medium of evolved nitrogen. Mixture is filled with drinking water and saccharified to get wort. Beer yeast is added to the wort, the main fermentation and alcoholising are performed and the young beer is postfermented and filtered.

EFFECT: process technology duration is decreased and foam stability of the target product is increased.