FIELD: chemistry.
SUBSTANCE: invention relates to beer brewing technology. The method involves the following operations. Mixing fennel and hop, extraction of the obtained mixture with liquid nitrogen with separation of the corresponding miscella. Cutting, drying in a microwave field with given process parametres and roasting yacon. Mixing yacon and malt, impregnation of the obtained mixture with the separated miscella with simultaneous increase of pressure. Reducing pressure to atmospheric pressure level, cryogenic grinding of the mixture in the medium of released nitrogen, pouring drinking water and saccharification to obtain wort. Adding brewing yeast, primary fermentation, after fermentation and filtration.
EFFECT: invention shortens duration of the process and increases foam stability of the end product.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF BREWING FLAVOURED DARK BEER | 2009 |
|
RU2389787C1 |
| METHOD OF PREPARING FLAVOURED DARK BEER | 2009 |
|
RU2383611C1 |
| PRODUCTION METHOD OF DARK BEER | 2009 |
|
RU2379343C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2010 |
|
RU2423505C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2010 |
|
RU2409627C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2010 |
|
RU2408678C1 |
| METHOD OF BREWING FLAVOURED DARK BEER | 2009 |
|
RU2396319C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2010 |
|
RU2409626C1 |
| METHOD OF BREWING FLAVOURED DARK BEER | 2009 |
|
RU2396322C1 |
| PROCEDURE FOR PRODUCTION OF AROMATISED DARK BEER | 2009 |
|
RU2385911C1 |
