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

FIELD: food industry.

SUBSTANCE: ajowan caraway and hop are mixed in mass ratio 1:10 and obtained mixture is extracted by means of liquid nitrogen with corresponding miscella separation. Dandelion roots are cut, dried in microwave oven till residual humidity about 20% at microwave field power providing warming of dandelion roots inside the bits till temperature 80-90°C during at least an hour and fried. Dandelion roots 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: invention makes it possible to reduce duration of technological process and to increase stability of foam in finished product.