| 摘要 |
The invention concerns the food industry. The aim of the invention is to improve the sensory and physical properties of the beer and also ensuring high quality beer. Beer composition in weight percentage:barley malt - 50-60caramel malt - 15-20colour malt - 7-10granular hops (15 % alpha bitter material) - 0.3-0.6pease - 10-13kvass extract - 0.3-0.6brewer's yeast - 3-5. |
