PROCEDURE FOR PRODUCTION OF AROMATISED DARK BEER Russian patent published in 2010 - IPC C12C12/00 

FIELD: food industry.

SUBSTANCE: grapefruit rind and hops are mixed at weight ratio 1:10 and produced mixture is extracted with liquid nitrogen with separation of corresponding miscella. Girasol/sunflower is used as not malted raw material. Girasol/sunflower is cut and dried in SHF field during not less, than 1 hour to residual moisture contents about 20% and roasted. Capacity of SHF field facilitates heating girasol/sunflower to temperature 80-90°C inside bits. Girasol/sunflower and malt are mixed at weight ratio 1:(10-25). Produced mixture is soaked with separated miscella at simultaneous pressure built-up. Further pressure is dropped to atmospheric and simultaneously mixture is frozen. It is cryo-crumbled in medium of precipitated nitrogen. Sugar is added. Mixture is poured over with water. It is saccharified and wort is produced.

EFFECT: facilitating shortened process and upgraded stability of end product froth.