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

FIELD: food industry.

SUBSTANCE: invention relates to the technology of brewery. Limequat peels and hop are mixed in ratio 1:10, extracted by liquid nitrogen with corresponding miscella separation. Yacons are cut, dried in microwave field till residual humidity about 20% at microwave field power providing warming of chicory inside the bits till temperature 80-90°C during at least an hour and fried. After that fried yacons and malt are simultaneously put into cryomiller in mass ratio 1:(10-25), 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. Obtained mixture is cryomilled in medium of evolved nitrogen, sugar is added, mixture is filled with drinking water and saccharified to obtain the wort. Brewers' yeasts are added to the wort, schenk beer is primarily fermented, afterfermented and filtered.

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