METHOD OF ORDINARY SORT BEER MAKING

摘要

FIELD: brewery industry. SUBSTANCE: method involves preparing wort based on malt and hop and its fermentation for 5-8 days using bottom fermenting yeast followed by additional fermentation of the obtained product. Mass part of dry matters in the parental wort is 11.5 ± 0.2% and norm of bitter substances addition containing in hop products is 0.9-1.0 g/dal hot wort. EFFECT: decreased time of beer maturation (up to 18 days).