METHOD OF PRODUCING BEER Russian patent published in 2013 - IPC C12C11/00 C12C5/00 

FIELD: chemistry.

SUBSTANCE: method of producing bottom fermentation beer with mashing uses semolina containing 15-50 wt % by dry substance of wheat or rye bran and 40-85 wt % by dry substance of malt. Amylolytic enzymes are added and the process is carried out at temperature ranging from 60 to 65°C and pH ranging from 5.0 to 5.6. Beer obtained using this method contains more than 0.5 to 5 mg of ferulic acid per gram of dry substance (DS), more than 0.7 to 5 mg silicon per gram of DS, and the ratio of C19:0 alkyl resorcinol to the sum of C17:0, C19:0, C21:0, C23:0 and C25:0 alkyl resorcinols contained in the beer ranges from at least 16% to 50% by weight.

EFFECT: invention enables to produce beer having excellent taste qualities and stability of taste qualities with ageing at a relatively low cost of raw materials, as well as high content of healthy phytonutrients.

16 cl, 4 dwg, 9 tbl, 3 ex