FIELD: food industry; brewing industry.
SUBSTANCE: disclosed is a method of producing an alcohol-containing beverage, characterized by that sugar beet juice is obtained with dry substances content of 15–17%, purified by treatment with lime milk and orthophosphoric acid and filtration, with its subsequent boiling with hop products for 1.0–1.5 hours, clarification, cooling to temperature of 6–8°C for bottom fermentation yeast, 12–14°C for top fermentation and fermentation of hopped sugar beet juice at given temperature for 3–5 days with brewer's yeast, after fermentation and aging of beverage for 5–7 days with addition of aromatic hop products at rate of 3–5 g per 1 dal of the beverage and subsequent filtration.
EFFECT: invention provides creation of alcohol-containing beverage of beer type, as well as preservation of taste and aroma of traditional beer.
1 cl, 2 ex
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