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

FIELD: chemistry.

SUBSTANCE: anise is mixed with hop in mass ratio of 1:10. The obtained mixture is extracted with liquid nitrogen with separation of the corresponding miscella. Yacon is cut, dried in a microwave field at given process parametres and then roasted. The yacon is mixed with malt at a defined ratio. The obtained mixture is saturated with the obtained miscella while simultaneously increasing pressure to a value which corresponds to pressure of saturated nitrogen vapour at saturation temperature. Pressure is lowered to atmospheric pressure level with simultaneous freezing of the mixture, which then undergoes cryogenic grinding in the medium of the released nitrogen. Water is added and saccharification is carried out to obtain wort. Brewing yeast is added to the wort. Fermentation and filtration are carried out to obtain the end product.

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