FIELD: chemistry.
SUBSTANCE: invention relates to beer brewing technology. Kumquat peel is mixed with hop. The obtained mixture is extracted using liquid nitrogen with separation of the corresponding miscella. Girasol is cut, dried and roasted. The girasol is mixed with malt. 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 and cryogenic grinding in a medium of released nitrogen. Sugar and water are added and the mixture is saccharified to obtain wort. Brewing yeast is added. Primary fermentation, after fermentation and filtration are then carried out.
EFFECT: method shortens duration of the process and increases foam stability of the end product.
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2009 |
|
RU2381263C1 |
| METHOD FOR PRODUCTION OF FLAVOURED DARK BEER | 2009 |
|
RU2394073C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2010 |
|
RU2423509C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2010 |
|
RU2423511C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2010 |
|
RU2424287C1 |
| PROCEDURE FOR PRODUCTION OF AROMATISED DARK BEER | 2009 |
|
RU2385908C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2010 |
|
RU2409636C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2010 |
|
RU2409637C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2010 |
|
RU2423466C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2010 |
|
RU2423486C1 |
