FIELD: food industry.
SUBSTANCE: in the method one applies a complex yeasty nutrition represented by a mixture of jointly milled natural zeolite-containing tufa and dry yeast introduced into the cooled hopped wort prior to yeast introduction or adds the mixture to seed yeast prior to its introduction into the cooled wort.
EFFECT: method allows to accelerate the process of beer wort fermentation and improve beer quality.
2 tbl, 2 ex
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