FIELD: food industry.
SUBSTANCE: under the method of beer production one uses a carbohydrate component containing isomaltulose or a mixture containing isomaltulose. Main fermentation is terminated at the main fermentation stage and afterfermentation is begun upon reaching the extract fermentation end point; isomaltulose content in wort is 0.3 g/100 ml - 1.5 g/100 ml.
EFFECT: reducing duration of main fermentation and decreasing formation of vicinal diketones.
13 cl, 8 dwg, 7 tbl, 3 ex
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