METHOD OF PRODUCING FUNCTIONAL BEER BEVERAGE Russian patent published in 2024 - IPC C12C7/00 C12C5/00 C12C11/00 C12C12/00 

FIELD: brewing.

SUBSTANCE: described is a method of producing a functional beer beverage, involving the use of malts, preparation of wort on water, boiling the wort with hop, cooling, adding yeast, fermentation and afterfermentation in aseptic conditions, aging, wherein malt is wheat and barley, hop used is Tettnanger hop, yeast is beer yeast Weihenstephan w68, honey is added together with yeast at fermentation stage, and alcohol extract of ginger is added at afterfermentation stage, after aging, the beer beverage is subjected to electric activation in a solution of catholyte with temperature of 42±2 °C and ORP-890±20 MV for 60 minutes at current strength of 0.3–0.5 A and voltage of 42–43 V, all components are used at the following ratio, %: barley malt—12.50, wheat malt—12.50, Tettnanger hop—0.15, honey—3.35, ginger extract—1.50, Weihenstephan w68 beer yeast—0.062, water—the rest.

EFFECT: method allows to develop a beer beverage with increased functional purpose.

1 cl, 3 tbl