FIELD: food industry.
SUBSTANCE: method involves the following successive stages: wort preparation, wort cooking and further cooling to produced boiled beer wort, cooked wort fermentation to produce beer; the method additionally involves the stage of addition of hop grains material containing stilbenes and flavonoids in the wort cooking process, before wort cooling or during wort cooling or after beer fermentation which enables deactivation of oxygen in the wort or beer.
EFFECT: invention ensures antioxidation protection of the product at different stages of the beer manufacture technological process during all the subsequent manufacture stages with additional antioxidant properties imparted to beer.
6 cl, 5 dwg
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