METHOD OF PRODUCING AROMATIZED DARK BEER Russian patent published in 2009 - IPC C12C12/00 

FIELD: food industry.

SUBSTANCE: proposed invention relates to brewage. Coriander is mixed with hop in 1:10 ratio. Obtained mix is extracted by liquid nitrogen to separate appropriate miscella. Girasol is cut, dried in SHF field to residual humidity of about 20% for at least 1 hour and fried. Fried girasols and malt are fed into cryomixer in 10 to 25 ratio (by weight), mixed and soaked with separated miscella, along with increasing pressure to magnitude corresponding to nitrogen saturated vapor pressure at soaking temperature. Then, it includes pressure reduction to atmospheric pressure along with freezing said mix, cryogenic mincing in atmosphere of evolved nitrogen, adding sugar, filling with water and saccharification bringing about wort accompanied by beer yeast introduction, incipient fermentation, secondary fermentation and filtration.

EFFECT: reduced process time interval, higher durability of beer foam.