PRODUCTION METHOD OF FLAVOURED DARK BEER Russian patent published in 2010 - IPC C12C12/00 

FIELD: food industry.

SUBSTANCE: production method of flavoured dark beer involves mixing ajowan seeds and hops and extracting the obtained mixture using liquid nitrogen with corresponding miscella separation. Chicory is prepared, dried in the microwave field until residual humidity is 20% for one hour minimum, afterwards the chicory is roasted. The roasted chicory and mail are poured over with separated miscella for impregnation followed by a simultaneous pressure boost, then the pressure is released until it equals the atmospheric pressure with a simultaneous freezing of the mixture, which is cryomilled in liquid nitrogen, sugar is added, drinking water is poured and the mixture is saccharified to obtain wort. Brewer's yeast is added to the wort produced which is followed by main fermentation and afterwards the young beer is afterfermented and filtered to produce the target product.

EFFECT: dark beer with stable foam and reduced process technology duration.