METHOD OF PRODUCTION OF STRONG BEER "ARSENALNOYE KREPKOYE No

brewage. SUBSTANCE: method of production of strong beer involves preparing wort by brewing mash of light malt, wort filtration, its boiling with hop products, cooling, fermentation, additional fermentation and maturation of immature beer, clearing, carbonization and bottling. For preparing wort with content of dry matter 16.0% ± 0.2% light brewage malt is taken in the amount 1.5806 ± 1% kg/dal and maltose syrup is taken in the amount 0.9970 ± 1% kg/dal. Maltose syrup is added in the process of wort boiling carrying out for 1.0-1.25 h and hop products are added before boiling. Processes of beer fermentation, additional fermentation and maturation are carried out into cylinder tanks for 11-16 days being before fermentation wort is cooled to 11-16 C and fermentation is carried out at temperature 12-15 C. fermented and maturated beer is cooled for 2-3 days to temperature plus 2 C and kept at this temperature for 24 h, not less. It is possible to added enzyme preparations based on alpha-amylase and glucoamylase synthesized by fungus Aspergillus or bacterial origin to the hopped wort before fermentation. Beer clearing can be performed for some stages being one of that involves clearing in separator with the following deep cooling. EFFECT: expanded assortment, decreased time of production, enhanced biological potential of beer. 4 cl, 1 ex