FIELD: food industry.
SUBSTANCE: method envisages grain products mixing with water, implementation of the process of mashing in a rotary-pulsation apparatus at rotation frequency equal to 1500-2000 rpm, inter-cylinder clearance equal to 0.1•10-3m, at a temperature of 60°C during 10-15 minutes; malt in an amount of 75-85% and barley in an amount of 15-25% are used in the grain products composition; enzyme preparations are excluded. After mashing one performs filtration and boiling of the produced wort with hop.
EFFECT: production of beer wort with the quality high indices combined with the mashing process duration reduction and malt-free material usage without enzyme preparations addition.
1 tbl, 3 ex
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