Method for the production of beer, comprises fermenting baked bread, adding the fermented product to original wort suited for the production of beer, and further processing the received mixture in usual manner to beer

摘要

The method comprises fermenting baked bread, adding the fermented product to original wort suited for the production of beer, and further processing the received mixture in usual manner to beer. Leaven bread or minced bread or ground bread is used for the production. The bread is transferred with water for the fermentation. The solid and fluid components of the product obtained from the fermentation of the baked bread are separated and the solid components are subjected to further processing. The solid components received through the fermentation of the bread are dried. The method comprises fermenting baked bread, adding the fermented product to original wort suited for the production of beer, and further processing the received mixture in usual manner to beer. Leaven bread or minced bread or ground bread is used for the production. The bread is transferred with water for the fermentation. The solid and fluid components of the product obtained from the fermentation of the baked bread are separated and the solid components are subjected to further processing. The solid components received through the fermentation of the bread are dried, where 10-50 grams of the dried components/original wort are used. The original wort produced under hops additive is used. Yeast is added for the fermentation of the original wort, whose quantity is 11-16%. The main fermentation is carried out for 5-6 days and post-fermentation is carried out for 3-10 weeks. An independent claim is included for a beer.