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

FIELD: food industry.

SUBSTANCE: method involves preparation of wort from malt, roasted chicory, sugar and hops, addition of brewer's yeast, incipient fermentation, afterfermentation of the young beer and its filtration. Nutmeg and hops are mixed in ratio 1:10, then the mixture is extracted 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. It is cryomilled in the medium of evolved nitrogen. Sugar is added and the mixture is poured over with drinking water and saccharified to obtain wort.

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