WAYS AND METHODS OF IMPROVING THE QUALITY OF BEER
Abstract
The study of ways and methods for improving the quality of beer was carried out, in connection with which the comparison of the quality of foreign malt with domestic malt of the highest and the first grades was implemented. It is determined that domestic malt is not inferior to the quality of samples of imported malt, and its processing in the brewing industry does not cause any difficulties. Recommendations on the processing of low quality malts, which include the use of malts blending method, optimization of grouting modes, in particular the use of enzyme preparations, have been developed. The main directions of improvement of the process of preparation of beer wort in order to increase the efficiency of production and to improve the quality of beer are represented. The main ways of development of the brewing industry are foreseen, the main ones being the intensification of technological processes with the introduction of new energy- and resource-saving technologies and highly efficient equipment.
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