BEER PRODUCTION METHOD Russian patent published in 2014 - IPC C12C11/00 

FIELD: food industry.

SUBSTANCE: method involves hopped beer wort preparation, main fermentation and postfermentation. Before yeast introduction into the cooled wort one introduces finely dispersed antlers powder in the form of 0.1% water solution in an amount of 0.1-0.5 cm³/100 cm³; alternatively, 0.1% water solution of finely dispersed antlers powder in an amount of 0.1-0.5 cm³/100 cm³ is added to the seed yeast liquid starter preliminarily mixed with the cooled hopped wort at a ratio of 1:1. The mixture is maintained at a temperature of 2-4°C during 0.5-1 hour; then seed yeast is introduced into the wort, the rate of yeast introduction being 20 mln. cells/cm³. The wort fermentation is performed at a temperature of 10°C; the postfermentation is performed at a temperature of 2-3°C.

EFFECT: beer wort fermentation process acceleration and ready beer quality improvement, in particular, beer stability enhancement.

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