METHOD OF PRODUCTION OF NON-ALCOHOLIC BEER Russian patent published in 2019 - IPC C12C12/00 C12C7/14 

FIELD: biotechnology; food industry.

SUBSTANCE: invention relates to biotechnology and the food industry. In the preparation of the mash, mash mass is quickly heated to a temperature of 72–74 °C and the mixing is carried out for 50–70 minutes with maintaining the temperature. Saccharification is carried out without mixing the mash mass with the help of additional exposure for 50–70 minutes Mash is filtered and the resulting mash is boiled with hops for 1.5–2.5 hours, with at least three approaches. First two approaches are boiled with the addition of bitter hops, and the third approach is carried out with fragrant hops. Ratio of hops to mash in each approach is 0.001–0.004 to 1.0. Mash is defended within 40 minutes, cooled and fermented with continuous bubbling with gas, carbon dioxide or helium that does not react with the mash, or argon by purging the mash to obtain a given degree of digestion 14.0–16.0 %. Carry out fermentation and clarification of beer for 8–12 days, including at a temperature of 0–3 °C – 5–8 days, at a temperature of 0–0.8 °C for 2–5 days.

EFFECT: invention provides a pleasant beer taste, color and a kind of sharpness and freshness.

4 cl