Currently, the application of the dry hopping process is a new technology. This method of introducing hops allows you to preserve unstable aromatic oils. The dry hopping process means the addition of hop products at the fermentation stage of the fermentation chine or kegs after the fermentation process is completed. The dry hopping technology does not give the beer a bitter taste, but as a result of its use, it allows you to preserve volatile unstable aromatic oils that evaporate during cooking: monoterpenes-myrcene , diterpenes-dimircene, sexwiterpenes-β-corpofyllene, etc. Beer prepared using this technology is characterized by a rich aroma of hops, which is not present in traditional brewing technology. Based on the production tasting quality assessment, sensory profiles and physico-chemical parameters of drinks with different concentrations of Goldings hops were determined, in particular, the content of the extract, pH, the content of bitter substances, color, diacetyl content, alcohol content, the degree of fermentation, and according to the results of the profilogram analysis, the optimal dose of hops administration was 29 g/dal.

Generalization of the results of theoretical and practical research in the production of beer showed that the rise in prices for cereals, and in particular for barley, leads to an increase in the price of malt and, accordingly, an increase in the cost of the final product – beer. In this regard, modern brewers face the acute problem of a shortage of high-quality raw materials for beer production, as well as high competition in the consumer market. The need for inexpensive raw materials for brewing beer has grown significantly. Along with malt substitutes, a new product has appeared on the brewing commodity market – triticale. It surpasses barley in terms of the total amount of extract and other chemical indicators, so the use of this culture as a raw material for the production of brewing malt is a promising direction in brewing. In this work, we selected the optimal modes of malting grain triticale varieties “Balausa 8” to a moisture content of 40 %, 42 % and 44 % and germination for 3, 4 and 5 days at temperatures of 14 °C, 16 °C and 18 °C. Based on experimental studies, it has been found that 16 °C should be considered the optimal temperature for soaking triticale grains to a moisture content of 44 %. In the studies, the optimal mode of malting was experimentally determined for 5 days at a temperature of 16 °C, which made it possible to ensure the maximum accumulation of hydrolytic enzymes. Accelerated synthesis of amylases (217.99 units) occurs due to an increase in the rate of diffusion of gibberellin-like substances to the cells of the aleurone layer. The maximum accumulation of amylolytic enzymes is observed already on the 5th day of malting, which shortens this process by 2 days in the production of malt using classical technology

The preparation of soft drinks is an actively developing branch of the food industry in the Republic of Kazakhstan. To meet the interests of all producers, the enterprises annually produce a large number of non-alcoholic products. To maintain a healthy competition of the enterprise for preparation of soft drinks, create and apply the technology not previously known and expand the assortment of products annually. One of the most popular segments of this market is kvass. This is mainly due to the fact that all over the world there is an increasing demand for products made from natural raw materials, prepared without the addition of any synthetic additives and ingredients. In recent years, there has been an active increase in the consumption of kvass and its replacement with a large share of the market of carbonated soft drinks. The domestic kvass market is very rich and diverse, but there is a problem with the lack of functional drinks for certain groups of citizens. Creating a wide range of functional food products, including beverages, is becoming feasible. At the same time, in the production of kvass, it is important to use non-traditional raw materials, including buckwheat, the introduction of which in the kvass technology allows you to significantly expand the product range. A distinctive feature of buckwheat, which determines the prospects for use in the production of kvass, is its chemical composition. It is rich in vitamins and is considered an important source of antioxidants due to its high concentration of flavonoids. Buckwheat contains rutin, quercetin, folic acid, quercitrin, hyperoside. Thus, the replacement of barley malt with buckwheat contributes to an increase in the proportion of natural flavonoids in the drink, and therefore in the human diet. In this article, studies have been conducted to study the effect of the dose of buckwheat, buckwheat flakes, buckwheat malt and methods of their pretreatment on the effectiveness of the mashing process, when using it as an unsalted material. Buckwheat grains, buckwheat flakes and buckwheat malt were used in the work. Studies of mashing modes and indicators that determine their effectiveness have shown that the use of buckwheat malt in the backfill is more optimal than buckwheat grain. Studies have shown that the most economical and promising when using extruded buckwheat flakes as an unsalted material is the use of a single-boil mashing mode. However, the use of such raw materials is possible in concentrations not exceeding 30% of the backfill. If you need to increase the proportion of buckwheat in the backfill, you should use buckwheat malt. In this case, it is necessary to apply a mashing mode with intermittent heating, which is likely to compensate for the cost of producing malt from buckwheat grain.

The production of non-alcoholic beer requires brewing wort with a low degree of digestion. That is possible with the use of non-traditional raw materials in production. The research object presented below is grain sorghum varieties Kazakhstan-16 and Kazakhstan-20. Nowadays, the production of non-alcoholic beer with technological methods is not studied enough. Therefore, plants with small capacities cannot produce it. This study justifies the use of grain sorghum to produce low-digestion wort. In addition, we justify that Kazakhstan-16 had the best indicators for producing non-alcoholic beer. The following ratio of malt for wort preparation to sorghum 60:40 and hydro module 1:6 are proposed. The prepared wort had an extractivity of 6.62 % and digestible carbohydrates of 25.89 % of the total. The ratio of digestible sugars to non-fermentable substances in the wort was 1:1.79, so 79 % constituted mainly non-fermentable sugars. Mathematical experiment planning has been used to study the effect of malt and sorghum filling ratio and hydro module on the brewing wort's extractive matter yield. Based on the results of this study, the brewing wort has a low digestion rate. However, the carbohydrate composition of the wort is due to the presence of mono- and disaccharides. This wort will produce a beer with an ethanol content of up to 0.5 % of alcohol and the organoleptic characteristics set. High extractivity in the raw materials and their high gelling temperature account for these results. These factors made it possible to select a jumping mashing regime, which resulted in deep hydrolysis of the sugars into dextrins. This study will allow using non-traditional grain raw materials and producing non-alcoholic beer in breweries of any capacity. These methods are cost-effective and do not require expensive equipment