| 摘要 |
FIELD: chemistry. ^ SUBSTANCE: invention relates to the food industry, specifically to brewing beer. The method involves preparing wort, boiling it with subsequent hopping, cooling to temperature between 8 and 10C, fermentation, cooling the young beer to temperature between 0 and +2C, maturation, filtration and pouring. While boiling, hopping is done until content of 1.5 to 1.7 grams/decalitre and 11% content of dry substance. Fermentation is carried out for 10 to 14 days until alcohol content of 8.0 to 8.5 vol %, for which during the first five days, maltose and high-maltose syrup are added in an amount which provides for content of dry substance of not more than 11%. Young beer is matured for 10 to 14 days, subsequently mixing the beer with prepared water until alcohol content of 5.0 to 7.0 vol. %, where the water is prepared by deaeration until oxygen content of not more than 0.1 mg/l, carbonation to carbon dioxide content of not less than 0.3%, sterilisation, cooling to temperature between 0 and -1C, normalisation of pH and salt content. ^ EFFECT: present invention allows for brewing beer with good organoleptic properties (clean flavour, clean, complete and rounded taste, pleasant sparklingness, fine bitterness). |
