METHOD OF PRODUCING SPECIAL SEMI-DARK "BALTIKA CHERRY" BEER NO 13

FIELD: brewing industry. SUBSTANCE: method involves providing 73 wt% of amber malt, 20 wt% of caramel malt and 7 wt% of rye malt; mashing by infusion or single cooking process; prior to cooling, directing hopped wort for clarifying in hydraulic cyclone-type apparatuses; boiling wort with hop products for 1.0-1.25 hours at the rate of setting alpha acid bitter substances of 0.00070 kg/dacaliter, with bitter granulated hop being used as hop product, which is set as a single portion for initial boiling stage; performing fermentation at yeast feeding rate of 0.3-1.8 kg/hectoliter of cooled wort, with wort having temperature of 10-17 C being directed for primary fermentation to cylindrical-conical tanks equipped with jackets for cooling beer at temperature of 10-19 C until final apparent fermentation extent is reached for 3-6 days; providing secondary fermentation and maturation of new beer for 2-5 days; cooling fermented maturated beer for 2-3 days to temperature of from -2 C to 2 C; holding cooled beer for at least one day. Cherry syrup may be used as flavor additive, which is added into beer flow at filtering stage in an amount effective for providing finished beer extractiveness of 12.2% and carbohydrate content not in the excess of 3.44%. Beer clarifying is carried out in several stages, with one of stages being clarifying on separators followed with deep cooling to -1 - (-3) C. Second clarifying stage is provided by filtering through kieselguhr layer fixed on carton support or metal grids. Dosed amounts of protein-colloid stability regulators are introduced into kieselguhr filtered flow of beer. Before bottling, finished beer is held at temperature of -1 C to 2 C. EFFECT: wider range of novel alleviated sorts of beer with increased organoleptical properties and reduced production time. 5 cl