METHOD OF PRODUCING BEER Russian patent published in 2011 - IPC C12C7/00 

FIELD: food industry.

SUBSTANCE: invention relates to the brewing industry industry. Malt and barley are cleaned and ground. The mash is prepared and filtered. The mash is boiled without adding hops in low-temperature microwave pasterurisation conditions. The mash is clarified and cooled. The main fermentation step is split into a step for aerobic decomposition of yeast to concentration of yeast cells of not less than 150·10⁶ cl/dm³ and a step for anaerobic glycolysis, carried out in different reactors. A yeast biomass is introduced with addition of selenium compounds at the main fermentation step in form of a suspension in proportion of 1/30 to the volume of the mash added for glycolysis. Glycolysis is carried out until achieving the required concentration of ethanol via fractional addition of the required amount of fermented sugar, and the selenium compound is added in organic form in a plasmolysate of spent yeast in concentration of not more than 40 mcg/hl. The beer is fermented, matured and clarified. An extract of hop products is added to the beer in amount which provides not more than 20% sensation of bitter taste of the organoleptic flavour of the beer. The beer is poured into bottles and kegs.

EFFECT: invention cuts on time for main fermentation and the entire life cycle of producing the beer and prevents accumulation of toxic substances from fermentation by-products in the end product.

2 dwg, 3 tbl