| 摘要 |
FIELD: brewing industry. SUBSTANCE: method involves preparation of mash, its conversion, separation of brewing syrup from brewers draff, introduction of vegetable additives, boiling of brewing syrup with hop, clarification, fermentation, afterfermentation, filtration and bottling. Used as vegetable additives is dry biomass of ginseng. It is introduced in the amount of 0.2-0.3 g per 1 dal after fermentation before afterfermentation of beer or at its filtration. Afterfermentation is carried out for not less 60 days. EFFECT: improved biological value, higher foam stability, and stability at storage. 1 exp |
