PRODUCTION METHOD OF FLAVOURED DARK BEER Russian patent published in 2011 - IPC C12C12/00 

FIELD: food industry.

SUBSTANCE: formula components are prepared. Laurel leaf and hop are mixed at a weight ratio of 1:10. The produced mixture is extracted with liquid nitrogen with separation of according miscella. Scorzonera is cut, dried in microwave oven till residual humidity about 20% at microwave field power providing warming of scorzonera inside the bits till temperature 80-90°C during at least an hour and fried it. Scorzonera and malt are mixed in mass ratio 1:(10-25). The produced mixture is impregnated with the separated miscella with simultaneous increase of pressure up to a value that corresponds to pressure of saturated nitrogen vapours at the temperature of impregnation. Pressure is reduced down to atmospheric value with simultaneous freezing of mix and its cryo-grinding in the medium of released nitrogen. Drinking water is poured over it. The mixture is saccharified to obtain wort. Beer yeast is added to wort; main fermentation, after fermentation and filtration are carried out.

EFFECT: reduced duration of technological process and increased stability of foam in finished product.