FIELD: food industry.
SUBSTANCE: method of production of microbiologically stabilised beer or beer cocktails involves stages which do the following: a) mix brewing water, hops and carbohydrate source to obtain wort, b) boil the wort, c) brew the wort by using microorganisms. In the course of production, isomaltulose or mixture containing isomaltulose is added as an additional or sole additive after filtration or as an additional or sole additive immediately before pouring or before forwarding for storage.
EFFECT: beer, microbiologically stabilised with isomultulose.
5 cl, 56 dwg, 18 tbl, 8 ex
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