METHOD FOR MANUFACTURING BEER Russian patent published in 2010 - IPC C12C11/00 

FIELD: food industry.

SUBSTANCE: method includes cleaning malt and barley, crushing the malt and barley, preparing mash, filtering the mash, boiling wort and hops, separating the wort from spent hops, clarifying and cooling the wort, introducing a yeasts biomass together with sodium selenite at the primary fermentation stage; subjecting the beer to secondary fermentation and ageing, clarification, bottling and kegging. Prior to the crushing, barley undergoes micronisation and fermentation of the beer is performed until obtaining a sugar content from 0.5 to 0.8% and an acetoin concentration up to 2.9 m/l. Moreover, prior to packaging of the finished product, a non-toxic selenium compound having antioxidant properties is added thereto in amount from 100 to 150 mcg/l, as well as a solution of standardised 'Milk thistle' extract in amount from 50 to 75 mg/l and one of Eleuterococus in amount from 8 to 10 ml/l. The criterion for finishing the primary fermentation is detecting a critical ratio of residual sugars and by-products of fermentation. Thus a composition of compounds, providing an optimal combination of adaptogenes, hepatoprotectors and antioxidants, is added to the beer before packaging thereof, while the calculated process amounts of the introduced components satisfy the daily biological requirement for a consumer of 1l of beer.

EFFECT: reducing toxicity of the beer and providing it with therapeutic properties, while preserving its organoleptic characteristics.

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