PRODUCTION METHOD OF FLAVOURED DARK BEER Russian patent published in 2010 - IPC C12C12/00 C12C7/00 

FIELD: food industry.

SUBSTANCE: method provides for mixing kumquat peel and hops in ratio 1:10, and extracting the obtained mixture by liquid nitrogen with corresponding miscella separation. The chicory is cut, dried in a microwave oven until its residual humidity is about 20% with the microwave field power providing warming of the chicory inside the bits up to 80-90°C for 1 hour minimum and then roasted. The chicory and malt are mixed in mass ratio 1:(10-25). The obtained mixture is impregnated by separated miscella with simultaneous pressure boost. The pressure is released until it equals the atmospheric pressure along with mixture freezing. The obtained mixture is cryomilled in the medium of evolved nitrogen, mixture is filled with drinking water and saccharified to obtain wort. Brewer's yeast is added to the wort followed by incipient fermentation, alcoholisation, afterfermentation of the young beer and its filtration.

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