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

FIELD: chemistry.

SUBSTANCE: invention relates to brewing technology. The method involves mixing ajiwan with hop in mass ratio of 1:10 and extraction of the obtained mixture with liquid nitrogen with separation of the corresponding miscella. The unmalted material used is yacon which is cut, dried in a microwave field until attaining residual moisture of about 20% with power of the microwave field which enables to heat the yacon to temperature inside the pieces of 80-90°C for not less than 1 hour and then roasted. Yacon and malt are then mixed in mass ratio 1:(10-25) and the obtained mixture is saturated with the separated miscella while simultaneously increasing pressure. Pressure is lowered to atmospheric pressure level with simultaneous freezing of the mixture which undergoes cryogenic grinding in the medium of released nitrogen. Water is added and saccharification is carried out to obtain wort. Brewing yeast is added and primary fermentation, fortification, after-fermentation of the young beer and filtration are carried out.

EFFECT: invention shortens duration of the brewing process and increases foam stability of the end product.