| 摘要 |
FIELD: chemistry, brewing. ^ SUBSTANCE: invention is realised using the following method. Dill seeds are mixed with hop in mass ratio of 1:10. The obtained mixture is extracted with liquid nitrogen with separation of the corresponding miscella. Chicory is cut, dried in a microwave field until attaining residual moisture of abut 20% with power of the microwave field which enables to heat the chicory to temperature inside the pieces of 80-90C for not less than 1 hour and then roasted. The chicory is mixed with malt in mass ratio of 1:(10-25). The obtained mixture is impregnated with the separated miscella with simultaneous increase of pressure. Pressure is decreased to atmospheric pressure level with simultaneous freezing of the mixture. The mixture is subjected to cryogenic grinding in the medium of the released nitrogen. Drinking water is poured and the mixture is saccharified to obtain wort. Brewing yeast is added to the wort. Main fermentation is carried out, and then fortification, after fermentation of the young beer and filtration. ^ EFFECT: invention shortens duration of the process and increases foam stability of the end product. |
