| abstract |
Method of manufacture and composition of beer. # Includes the use of water, malt, yeast and hops. Crushed malt, low fermentation yeast, hop extract and additional milk thistle solution are used in the following proportion of components: 100 l of water, 10-50 kg of crushed malt, 1.0-3.0 l of yeasts Low fermentation, 10-30 g of hop acid alpha acid, milk thistle solution 5-30 g / ll of must. |