| 摘要 |
FIELD: food industry, in particular, brewing industry. SUBSTANCE: method involves preparing of mash, its mashing, filtering, boiling of wort with hop, clarification, fermentation and bottling. For mash preparing, malt charge is used in the following ratio of components, mas.%: light malt, 75-85; caramel malt, 10-14; rice shorts, 5-7; crude sugar, 1-3. When boiling the wort with hop, the whole hop is given in two steps: 90% of bitter hop in 30 min after wort boiling, and 10% of aromatic hop, before 15 min of boiling end for duration of boiling 1 h 30 min - 1 h 40 min up to wort density 12<EMI ID=0.467 HE=3 WI=3 TI=CHI>0.2%. Ground granulated hop is introduced at norm of bitter substances 0.9 g/dal of hot wort. The main fermentation is carried out by low yeast with norm of introduction 0.6-0.8 g/gl of wort according to cold conditions at 6-8 C up to 3.6-3.8% mas. dry substances in schenk beer. Afterfermentation is conducted for 21 days at 2 C and pressure 0.04-0.06 MPa. EFFECT: higher organoleptical properties of beer and its prolonged storage life. 2 cl, 3 tbl, 3 ex
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