METHOD OF BEER PRODUCTION

brewing industry. SUBSTANCE: 1st boiling of wort is carried out by, for example, infusion method according to technology accepted on brewery of low power, cooled up to 5-7 C and frozen up to hard condition at temperature minus 8-12 C. Then the 2nd boiling of wort is prepared and cooled up to 5-7 C and after it, main fermentation is conducted. On 5-7 days from beginning of main fermentation, green beer is frozen at temperature minus 8-12 C up to hard condition. Temperature of main fermentation is maintained by introduction of frozen wort of the 1st boiling in fermenting wort. The 3rd boiling of wort is frozen up to 5-7 C, and main fermentation is conducted. At the first stages of main fermentation, necessary temperature of the process is maintained by introduction of wort frozen up to hard condition in fermenting medium, while on 5-7 days from beginning of main fermentation, by introduction of green beer frozen up to hard condition. Consumption of frozen intermediate products is 9-16% to quantity of fermented medium. At the end of main fermentation settled yeast is separated, and prepared green beer is directed to afterfermentation which temperature is maintained with the help of heat-conducting surfaces. The proposed method reduces beer cost price to 8-10% on the average. EFFECT: simplification of beer process production and reduction its cost price. 2 cl, 2 ex