RU2072392C1 - Method for production, storage and preparing for realization of malt, method for production, storage and preparing for realization of beer and method for storage and preparing for realization of malt and/or beer - Google Patents

Abstract

FIELD: food- processing industry. SUBSTANCE: method involves providing air-permeable device to perform operations, such as delivery, and/or storage, and/or reception, and/or preparing for realization, and/or interoperational transportation, and/or unloading, and/or discharge of products. EFFECT: increased efficiency, simplified process and simplified construction of container. 526 cl, 45 dwg

Description

 The invention relates to the food industry, and in particular to methods of production, storage, preparation for the sale of malt, beer, and a method of storage and preparation for the sale of malt and / or beer.

 A known method of production, storage and preparation for the sale of malt, providing for the delivery and acceptance of grain raw materials, primary cleaning, storing raw materials in piles previously pre-packed or in bulk, secondary cleaning and sorting, soaking the raw materials, malt cultivation, drying malt, separating sprouts, keeping dry malt, storage in piles, pre-packaged, or in bulk, preparation for sale, interoperational transportation.

 This method is the closest to the proposed method of production, storage and preparation for the sale of malt.

 There is also a known method of production, storage and preparation for the sale of beer, which includes the delivery, acceptance and storage of raw materials, crushing malt and unmalted raw materials, mash preparation, boiling wort with hops, separating wort from hop hops, clarifying, cooling and aerating wort, fermenting beer wort , brewing and brewing beer, filtering beer, bottling beer in bottles and / or barrels and / or kegs, packing, loading into containers, stacking them in piles in a warehouse and transporting them for sale.

 This method is the closest to that proposed in terms of production, storage and preparation for the sale of beer.

 There is also a known method of storage and preparation for sale of malt and / or beer, including delivery, acceptance, unloading, packing in containers and / or containers, transportation for storage, unloading, stacking, preparation for sale and shipping to the consumer.

 This method is the closest to that proposed in terms of the method of storage and preparation for sale of malt and / or beer.

 A disadvantage of the known methods is the great complexity due to the use of manual labor in the processes of procurement, delivery, acceptance and unloading of raw materials, unloading, storage of raw materials and products from it, as well as during transportation to the consumer.

 The disadvantages also include losses associated with the inability to rationally use the usable volume of storages in the process of cooling, storing raw materials, products prepared for sale, as well as the loss of both raw materials and products made from them at all the above stages due to the use of inappropriate containers, containers of an obsolete design and numerous operations for the transshipment of raw materials and products at different stages of the implementation of the methods.

 The aim of the invention is to develop a method for the production, storage and preparation for the sale of malt, a method for the production, storage and preparation for the sale of beer and a method for storage and preparation for the sale of malt and / or beer, in which the intensification of the processes of delivery, reception, loading and unloading of raw materials and products from it, as well as processes of cooling, storage and transportation to the consumer by simplifying the methods and the possibility of rational use of the useful volume of storages during the above s processes, and to avoid multiple operations on an overload of raw materials and products made from it, from one container to another in the transition from one process to another.

 The goal is achieved by the fact that in the method of production, storage and preparation for sale of malt, which provides for the delivery and acceptance of grain raw materials, primary cleaning, storage of raw materials in piles previously packaged, or in bulk, secondary cleaning and sorting, soaking the raw materials, malt expansion, drying of malt, separation of the sprouts, aging of dry malt, storage in piles previously packaged, or in bulk, preparation for sale, interoperational transportation, at least part of the delivery and / or acceptance operations, and / or x injury, and / or endurance, and / or interoperational transportation of at least a portion of the total volume of raw materials and products is carried out using an airtight device made in the form of a container having at least three walls with a spatial configuration in the form of at least part of a cube or parallelepiped, or prisms with a trapezoidal configuration in plan, or in the form of a complex polyhedron with non-parallel or partially non-parallel faces, the height of the container being 1 / 2-1 / 25 of the height of the stack, its width 1 / 2-1 / 36 of the total width of the stacked rows of stacks, and its length 1 / 2-1 / 78 of the total length of the stacked rows of stacks, the container has a rigid pallet with a solid or partially aerosol transparent work surface and mounted on it a power a frame and / or an aerosol transparent enclosing filling of at least a part of the walls, moreover, an air-transparent enclosing of at least two opposite walls of the container is performed in the form of power rod vertically or cross-obliquely oriented elements entom, and the translucent fencing connecting their walls is performed in the form of a lattice or lattice with the inclusion of power elements, or mesh, or in the form of their combinations, while the container is equipped with at least two parallel upper supporting elements, which are made in the form of guides and are placed, respectively, along the upper end faces of the opposing bearing side walls, and at least two lower parallel mating upper support elements, the longitudinal axes of which are combined with the middle the vertical plane of the corresponding side walls, and the supporting surface of the lower supporting elements is convex or concave in cross section in the form of angled conjugated faces, or curvilinear, or a combined configuration of combinations of curved and rectilinear sections, and the upper surface of the upper supporting elements is made in cross section, respectively concave or convex, and when containers are stacked, the lower support element of the upper container is combined for at least an hour are placed in the upper support element of the downstream container, while the lower and / or upper support elements are attached to the respective end faces of the side walls of the container directly and / or at a distance through intermediate power elements, loading and unloading operations are carried out either by installing the container on a lifting mechanism on the engagement elements, which are placed on the bottom side of the container pallet in the form of at least two └┘-shaped or trapezoidal, or combined config walkie-talkies of eyes equipped with power guides located symmetrically parallel to the axis passing through the center of the eye normally to its cross section, and / or symmetrically with respect to the average vertical plane of the container, or by hanging on at least two engagement elements in the form of power L-shaped brackets, which are attached to the power elements of the frame of the walls of the container, or use an air-transparent device in the form of a suspension means and / or attachment, which is performed in the form of a multi-pin with the number of pins of at least five devices with a spatial arrangement of the pins along the horizontally oriented edges of the conditional prism and / or a truncated pyramid, and / or a complex polyhedron is at least partially spatially pairwise symmetrical with respect to the axial vertical longitudinal plane of the tool, and the pins are made at least partially different, and the length of the longest pair of pins is 1.2-2.7 of the length of the shortest pair of pins, the latter being located in the height gap between the bolts her long pins.

 In this case, the height of the container from the working surface of the pallet to the upper edge of the side walls can be equal to 0.85-1.7 m; the width of the container between the inner faces of the walls is 0.95-1.7 m; the length of the container is 1.0-1.6 of its width.

 The upper and / or lower guides can be made in the form of corner, rolling or bent profiles, and all the guides are installed with a bell up or, respectively, down.

 The upper and / or lower guides can be made curved in the cross section, and the convexities of the curved profile of the upper and / or lower guides are oriented in the same direction up or down within one or two walls of the container.

 The radius of curvature of the cross section of the guides may be made variable by at least a part of the width of the cross section.

 The radius of curvature of the cross section of the guides can be made constant in at least one or more sections of the cross section.

 The guides in the cross section can be made in the form of unequal corners with zero or equal offset of the lines of the vertices of the corner profiles relative to the average vertical plane of the wall.

 The offset of the vertex lines of the corner profiles of the guides of the two opposite walls of the container can be symmetrical with respect to the vertical plane of symmetry of the container parallel to the specified walls.

 The angles formed by at least the inner faces of the upper rails may be equal to or greater than the angles formed by the outer faces of the lower rails.

 The lower guides are made in the form of a flat or wedge-shaped in cross section of a strip.

 The lower guides provide at least one shelf in the upper third of their cross section and can make them L-shaped or T-shaped, and the middle plane of the strip vertically oriented in the cross section can be placed in a plane passing along the geometrical location of the lowest points of the upper guide.

 The lower and upper guides, at least part of their length, can be performed with a wedge-shaped angle of convergence of the faces along the length of the guide.

 The lower guide rail from at least one of its ends can be provided with a limb with an excess above the average longitudinal axis of the guide.

 The upper end of the bend of the lower guide can be rigidly connected to the power elements of the pallet and / or the corresponding power element of the container wall to form a hard disk.

 At least the lower or upper guides can be placed at a distance, respectively, from the working surface of the pallet or the upper edge of the container wall, not exceeding 1/3 of the height of the wall, counting from the working surface of the pallet.

 The frame of the container can be made in the form of a system of rigidly interconnected at least contour rod elements that can be made from rolled and / or bent profiles.

 Two opposite side walls of the container can be performed with enclosing filling in the form of at least one vertically or obliquely oriented in the plane of the wall of the additional power element of the frame.

 An additional power element of the frame of each of the side walls can be oriented diagonally from the lower to the upper corner node of the frame of the wall.

 Enclosing the side walls can be performed in the form of two cross diagonals.

 Enclosing filling of at least two opposite side walls can be performed with the presence of at least two parallel or non-parallel oriented frame elements.

 The fencing of the end wall of the container can be performed in the form of a lattice of rod elements and / or threads with a square or rectangular, or rhombic, or non-equilateral oblique configuration of the cells.

 Container fencing can be performed with the inclusion of a fine mesh net forming a basket net.

 The container may be provided with at least one wall and / or lid transformable with the possibility of rotation and / or shear.

 The container may be made of metal.

 At least some of the elements of the container can be made of corrosion-resistant material.

 At least the enclosing and power elements of the frame, located with the possibility of direct contact with the raw materials, can be made of stainless steel or aluminum alloys.

 At least part of the container elements in contact with the raw material may be made of metal plastic.

 The container can be made trapezoidal in plan in the form of a symmetric or asymmetric trapezoid, moreover, the end wall of the container combined with the smaller base of the trapezoid can be made with enclosing filling, and the opposite end wall combined with the large base of the trapezoid can be made with or without enclosing filling.

The container can be performed with a cross-section at least on a part of the container length in the form of a trapezoid with a smaller base aligned with the working surface of the container pallet, and the trapezoid can be made symmetrical with an angle of convergence of the side walls downward of 1-10 ^o .

 Enclosing filling and horizontal elements of the power frame of the end wall of the container can perform at least partially convex in plan in one direction or another.

 At least the enclosing filling and horizontal elements of the strong frame of one container wall can be convex in plan.

 The abutment of the end wall to at least one side wall of the container may be conjugated in plan.

 A plan configuration of at least one of the curved walls can have a variable radius of curvature on at least part of the wall length.

 When installing containers in the refrigerator in stacks, at least part of the containers may be at least two tiers in height.

 Containers can be stacked with filling no more than 95% of the working height of the chamber.

 At least a portion of the pins of the attachment may be stiff with a variable length along the pin and / or in the angular range of the axes of the cross section of the pin from vertical to horizontal.

 The pins can be rigidly attached to the hinged plate or a rigid bracket crossing the axis of the pins and provided with at least two L-shaped brackets on the side facing the lifting mechanism, and at least part of the pins can be made with stiffness decreasing from the end fixed to a plate or bracket to the free end and / or in the direction from the horizontal axis of the cross section of the pin to the vertical axis.

 The stiffness at the free end of the pin can be at least 0.1 the severity of the end of the pin mounted on the plate or bracket, and the moment of inertia of the cross section of the pin relative to the vertical axis of the section can be at least 0.5 of the corresponding characteristic relative to the horizontal axis in the same section.

 At least the lower pins can be made of corners or brands that orient the shelves down.

 At least the upper pair or the intermediate pair of pins can be made with a cross-section at least on a part of the length in the form of an I-beam or channel.

 At least part of the pins can be made in the form of profiles containing in cross section at least a part of the length of the pin a kink or bend in the form of at least one curved section.

 At least part of the pins can be made of rolling profiles — corners and / or channels, and / or brands, and / or I-beams, or composite of these profiles.

 At least part of the pins, at least part of their length, can be made of bent molded profiles.

 At least part of the pins can be made along the length of the combined configuration.

 At least the lower pins can provide additional support elements symmetrically or asymmetrically attached to their walls or shelves.

 The pins and / or end plates and / or staples can be made of corrosion-resistant material or coated with an anti-corrosion coating.

 At least part of the pins can be made of stainless steel or aluminum or titanium alloys.

 At least the pins or end plates, or staples can be made of metal.

 During storage, the packaged raw materials and / or products can be spatially fixed by means of a system of racks, which can be installed in a row, can be interconnected at least along the length of the row with flexible or semi-rigid, or rigid, or combined bonds.

 At least part of the racks can perform at least two-branch with a distance between branches of 1 / 3-1 / 15 of the height of the rack.

 Branches can be connected together by rigid elements to form a frame or truss.

 Racks can be installed within a row at a distance equal to 0.2-1.2 rack height.

 Racks within a row can be installed with variable pitch.

 Racks can be installed with the formation of at least one core of rigidity, in which they can combine at least two racks that create a disk in the form of a spatial frame or truss.

 At least the outer racks can be connected by ties with the corresponding structural elements of the walls and / or coatings closest to them and / or the storage floor.

 At least before warehousing in storage, packaged products and / or raw materials can be combined into packages by flexible or combined tightening, forming at least part of the suspension and / or attachment.

 Packages can be kept in storage or in a refrigerator, shipped and sent for sale, and puffs after sale in the form of returnable packaging can be returned for reuse.

 Tightening can be performed as a single-branch thread.

 Tightening can be performed in the form of a flexible polyethylene tape.

 Tightening can be performed by a combination of a combination of at least two threadlike elements and elements combining them in the form of tape sections and / or rigid and / or semi-rigid plates and / or rails.

 Tightening can provide a locking device, including detachable elements.

 Tightening may be provided with at least one mounting loop.

 Bags can be lifted for transport by hooking at least one bag onto a loop of flexible screed.

 At the same time or sequentially can hook at least two packages to the lifting mechanism.

 As a lifting mechanism can use a forklift.

 If the packages are placed, lifted and moved in space using a hinged means, they can be hung on a forklift or crane-beam, or hoist.

 Unloading, unloading and similar movements of the packages can be accomplished by inserting the pins of the attachment device between the packages.

 The container can perform with at least two rolling bearings.

 The container can perform with three rolling bearings or with four rolling bearings.

 At least one rolling support can be installed inside the space between the rails.

 At least two rolling bearings can be placed in width between the rails.

 At least two rolling bearings can be placed outside the gap between the rails.

 The guides can be made with at least one gap along the length or with a convex-concave bending, in each of which at least one rolling support can be installed, while the lower point of support of the rolling support can be located below the lower edge of the corresponding lower guide.

 The rolling bearings can be fixed to the container rigidly or with the possibility of detachment and reuse on this or other containers.

 At least part of the rolling bearings can be rotated in plan and / or can be mounted to rotate the container.

 The rolling bearings can perform with the possibility of vertical axial movement and fixation and / or with the possibility of rotation by an angle, axial movement at an angle of installation and fixation.

 Niches can be formed in the pallet from the outside, and the rolling bearings can be placed in niches with a fixed axis location or with the possibility of vertical axis movement, extension out of the pallet and fixing in this position, and reverse heating.

 The pallet can be attached to the upstream part of the container with the possibility of detachment.

 Supporting elements can be attached to the corresponding end faces of the side walls with the possibility of mutual gravitational or structurally rigid fixation.

 The container may be equipped with a device for playing with other or other containers.

 The hitch device may be located at least on the opposite end contour elements of the container pallet.

 The container can perform collapsible.

 The container may be provided with an insert that is positioned within the container with the ability to be fixed, detached and removed.

 The liner can be made of waterproof material and can provide a device for sealing.

 The container can be run with rails located on the inner surface of its walls for installing additional pallets.

 The container may include a suspension device.

 During the acceptance process, grain raw materials can be weighed, quality analyzed, packaged in disinfected bags and stacked with the calculation of the presence of 10% of the reserve site.

 As grain raw materials, barley, wheat or corn can be used.

 Grain raw materials can be delivered in cars or wagons in bulk and / or in bags and / or in containers.

 To conduct a qualitative analysis, an average sample can be taken using probes and determined by mechanical analysis: nature, weight of 1000 grains, uniformity, clogging, infection; with physical: germination; chemical: moisture, extract content, starch, water-soluble carbohydrates, pentosans, protein substances and amino acids, chaff and amino acids.

 When stacking, containers with barley packed in bags can be installed at a distance of 0.25 m from the wall and leave a distance between the stacks for passage.

 Primary cleaning can be done by pre-cleaning on air-sieve separators, removing metal impurities on magnetic separators, and all processes are carried out under aspiration conditions (including transportation).

 They can use an air-screen separator, including a receiving box with a distribution screw, an aspiration box with two fans and a screen box with three shaking screens.

 They can use magnetic separators with permanent magnets or drum electromagnetic separators, into which the grain is directed by a thin stream.

 To remove round seeds, halves and cockle from the grain, triers consisting of a rotating metal cylinder with pocket-shaped cells, a tray for feeding grain and a chute with a screw installed inside the cylinder for collecting and removing round impurities can be used.

 After the initial cleaning, barley can be sorted on sorting sieves into four grades: the waste that has passed through a 2.2 mm sieve is removed from production (IV grade); through a sieve of 2.5 mm III grade; through a sieve of 2.8 mm grade II, the descent from a sieve of 2.8 mm is barley of the first grade.

 During storage, ventilation and cooling can be carried out in case of temperature increase in the mass of barley, moreover, ventilation is carried out by blowing air with a temperature lower than in the mass of grain through the product layer after moving the grain to a free warehouse or by pumping grain from a silo to a silo (in storage case in elevators).

Barley with humidity not exceeding 14% can be stored
When storing barley in bulk warehouses in bulk, the layer height can be 4-5 m.

When storing grain in silo elevators with a grain layer height of 25-30 m in the silo, the silo can be periodically ventilated, consuming 80 m ^{3 of} air per hour per 1 ton of grain at a pressure of 4.5-5.0 kPa.

 In the process of storage, interoperational transportation can be carried out by screws.

 In the case of storing barley in containers or silos, they can have covers in the form of decks with hatches having a lath with a mesh size of not more than 10x20 cm.

 During storage, the grain can ripen within 2-4 months, in the case of using grain up to 2-4 months, they can ripen artificially.

Artificial ripening can be carried out by drying with air with a temperature of 40-45 ^o C to a moisture content of 10%
Artificial ripening can be carried out by mechanical processing by impact in the apparatus mounted on the conveyor.

 Artificial ripening can be carried out by using chemicals that are introduced during the soaking process, and sulfuric acid, formalin, permanganate, hydrogen peroxide, alkali, and bleach are used as chemical agents.

 Before soaking, the grain can be washed and disinfected in a lock tub or in a separate container in which 1/3 of the water is poured, a weighed amount of purified and sorted grain is poured and added with water so that the water level is higher than the grain, the mixture is thoroughly mixed with air ( or in another way), left for 1-1.5 hours, after which the alloy is removed, dirty water is removed, fresh water is added, a disinfectant solution is added, the grain is mixed and left alone for 2-3 hours, after which the water is drained, and soaking is performed drive separately by grades.

 Soaking water can be treated to reduce calcium salts, chlorides and iron salts.

 Before the barley is soaked, which can be carried out in the lock tub, carbon dioxide is removed from the latter before washing, and disinfection is carried out with quicklime or 2% bleach.

The water in the lock tub can be changed from 4 to 10 times, the water flow rate is from 8 to 11 m ³ / t, and 1.2 to 2.0 m ³ / t is spent on washing barley and from 0 to each subsequent water change, 8 to 1.2 m ³ / t.

They can perform air-water soaking, which involves changing the periods of holding the grain under water and without water until a moisture content of 43-44% is reached with air purging every hour for 10 minutes, and the temperature of the water for barley with a protein content below 12.7% per second. in. is 12 ± 1 ^o , and for high-protein barley 11 ± 1 ^o .

Soaking can be carried out in a continuous stream of water and air, and water is supplied to the lock tub from the pressure tank, heated at least 12 ^o C.

 Soaking can be carried out by irrigation of a mass of grain, which is pre-filled with water, and kept under water for 6-8 hours, then the water is lowered and irrigation is carried out with the drain open.

 They can produce air-irrigation soaking, which involves alternating irrigation with aeration and holding the grain under water, moreover, aeration is carried out by suctioning air from the bottom of the lock apparatus, and the total time of irrigation and aeration is 70% of the total duration of irrigation.

 Malt can be grown in pneumatic malt houses by loading pre-soaked grain in crates, drums or on “mobile beds”, maintaining aerobic conditions for grain respiration by blowing barley with conditioned air, thereby ensuring the heat released during germination, and the germination time for light malt is up to 7-8 days, for dark malt up to 9 days.

 Malt growing boxes can have a rectangular shape, the walls of which are made of concrete or brick, each box has two bottoms, the main bottom, cemented with a slight slope for water drainage, and the second bottom, consisting of sieves with oblong trapezoidal openings of 1.5x2.0 mm the upper base, and the live section of the holes should be at least 10% of the sieve area, the height of the walls of the boxes above the sieves is from 1-1.2 m to 1.5-1.75 m, a width of 3 m and a length of 10-15 m.

 In the process of soaking or growing malt, growth activators can be used.

To obtain light malt for the production of light beers, malt can be dried by gradually increasing the temperature and periodically tedding, first raising the temperature to 50-55 ^o C and ending with drying the malt by drying at a temperature of 80-85 ^o C.

To obtain dark malt for the production of dark beers, the malt can be dried by raising the temperature during the first 14 hours on two-tier dryers to 52 ^o C and during the next 8 hours to 62 ^o C when tedding, then the temperature is gradually raised to 70 ^o C for 14 hours, up to 100 ^o C for 4-6 hours and up to 102 ^o , maintaining at this temperature for 4 hours

 Malt from the malt dryer can be discharged into an intermediate hopper and sent to a sprouting machine equipped with aspiration, after weighing, the malt is fed to the purified malt hopper, and the sprouts are sent to a special hopper.

 Light malt can be prepared by the static method by soaking, growing and drying the malt in one unit using malting boxes.

To obtain highly enzymatic malt (diaparin), soaking can be carried out in a cold mode during aeration, using water with a temperature of 10-12 ^o C for 72 hours to a moisture content of not lower than 43.5-47%, the growth is carried out at a temperature not exceeding 15-16 ^o C for 8-9 days with regular tedding and intensive blowing during the first 5 days, drying is carried out with increased traction and the maximum allowable temperature on the lower lattice 50 ^o C.

To obtain caramel malt, freshly moist moist malt can be saccharified by slowly heating in a frying drum to 70 ^o C, and maintaining this temperature for 40-50 minutes, the saccharification process is carried out for 3 hours, then the malt is heated to 110-120 ^o C to obtain light caramel malt, up to 150-170 ^o C to obtain dark malt, for medium-colored malt, frying is carried out at a temperature of 130-150 ^o C.

To obtain burnt malt, ready-made dried barley malt or barley can be used, previously moistened and aged in a heap for 11-12 hours, which is loaded into the frying drum, and the temperature is raised to 150-160 ^o C for 30 minutes, after which it is slowly and uniformly increase the temperature to 220 ^o C for 1.5 hours, wetting with water at the end of the process at the rate of 1.5% water in relation to the mass of malt.

Freshly dried malt can be kept in clean, dry, prophylactic granaries for at least 30 days, and malt is sent for storage at a temperature not exceeding 20 ^o C.

 During the storage of malt can control the temperature and humidity.

 The goal is also achieved by the fact that in the method of production, storage and preparation for the sale of beer, which includes the delivery, acceptance and storage of raw materials, crushing of malt and unmalted raw materials, mash preparation, boiling wort with hops, separating the wort from hop hops, clarification, cooling and aeration wort, fermentation of beer wort, brewing and ripening beer, filtering beer, bottling beer in bottles and / or barrels, and / or kegs, packaging, loading into containers, stacking them in piles in a warehouse and transporting them to the market July, at least part of the operations for the delivery and / or acceptance, and / or storage, and / or transportation, and / or loading of at least part of the total volume of raw materials and products is carried out using an airtight device made in the form of having at least three walls of a container with a spatial configuration in the form of at least part of a cube or parallelepiped, or a prism with a trapezoidal configuration in plan, or in the form of a complex polyhedron with non-parallel or partially non-parallel faces, the height of the container the nera is 1 / 2-1 / 25 of the height of the stack, its width is 1 / 2-1 / 36 of the total width of the stacked rows of stacks, and its length is 1 / 2-1 / 78 of the total length of the stacked stacks of rows, while the container has a rigid pallet with a solid or partially air-transparent working surface and a power frame mounted on it, and / or an air-transparent enclosing filling of at least part of the walls, and the air-transparent enclosure of at least two opposite walls of the container is made in the form of power rod verticals flax or cross-obliquely oriented elements, and an air-transparent fence connecting their walls is performed in the form of a lattice or lattice with the inclusion of power elements, or a grid, or in the form of their combinations, while the container is equipped with at least two parallel upper supporting elements that perform in the form of guides and are located, respectively, along the upper end faces of the opposing bearing side walls, and at least two lower parallel mating upper supporting elements tents whose longitudinal axes are aligned with the average vertical plane of the corresponding side walls, and the supporting surface of the lower elements is convex or concave in cross section in the form of faces conjugated at an angle, or curvilinear, or a combined configuration of combinations of curvilinear and rectilinear sections, and the upper surface of the upper supporting elements are performed in a cross section respectively concave or convex, and when installing containers in stacks, the lower supporting element of the upper ontainers are combined or at least partially placed in the upper supporting element of the container below, while the lower and / or upper supporting elements are attached to the respective end faces of the side walls of the container directly and / or at a distance through intermediate power elements, and loading and unloading operations are performed either by installing the container on the lifting mechanism on the engagement elements, which are placed on the bottom side of the container pallet in the form of at least two zc-shaped or tra eceidal, or combined configuration of eyes equipped with power guides located symmetrically parallel to the axis passing through the center of the eye normally to its cross section and / or symmetrically with respect to the average vertical plane of the container, or by hanging on at least two engagement elements in the form of power -shaped brackets that attach to the power elements of the frame of the walls of the container, or use an air-transparent device in the form of a suspension means and / or mounted, cat The other is made in the form of a multi-pin with at least five pins with a spatial arrangement of the pins along the horizontally oriented edges of the conditional prism and / or a truncated pyramid, and / or a complex polyhedron, at least partially spatially pairwise symmetrical with respect to the axial vertical longitudinal plane of the tool, and the pins are made at least partially different, and the length of the longest pair of pins is 1.2-2.7 the length of the shortest pair of pins, with the last put in a tall gap between the longer pins.

 In this case, the height of the container from the working surface of the pallet to the upper edge of the side walls can be equal to 0.85-1.7 m; the width of the container between the inner faces of the walls is 0.95-1.7 m; the length of the container is 1.0-1.6 of its width.

 The upper and / or lower guides can be made in the form of corner, rolling or bent profiles, and all the guides are installed with a bell up or, respectively, down.

 The upper and / or lower guides can be made curved in the cross section, and the convexities of the curved profile of the upper and / or lower guides are oriented in the same direction up or down within one or two walls of the container.

 The radius of curvature of the cross section of the guides may be made variable by at least a part of the width of the cross section.

 The radius of curvature of the cross section of the guides can be made constant in at least one or more sections of the cross section.

 The guides in the cross section can be made in the form of unequal corners with zero or equal offset of the lines of the vertices of the corner profiles relative to the average vertical plane of the wall.

 The offset of the vertex lines of the corner profiles of the guides of the two opposite walls of the container can be symmetrical with respect to the vertical plane of symmetry of the container parallel to the specified walls.

 The angles formed by at least the inner faces of the upper rails may be equal to or greater than the angles formed by the outer faces of the lower rails.

 The lower guides are made in the form of a flat or wedge-shaped in cross section of a strip.

 The lower guides provide at least one shelf in the upper third of their cross section and can make them L-shaped or T-shaped, and the middle plane of the strip vertically oriented in the cross section can be placed in a plane passing along the geometrical location of the lowest points of the upper guide.

 The lower and upper guides from at least part of their length can be performed with a wedge-shaped angle of convergence of the faces along the length of the guide.

 The lower guide rail from at least one of its ends can be provided with a limb with an excess above the average longitudinal axis of the guide.

 The upper end of the bend of the lower guide can be rigidly connected to the power elements of the pallet and / or the corresponding power element of the container wall to form a hard disk.

 At least the lower or upper guides can be placed at a distance, respectively, from the working surface of the pallet or the upper edge of the container wall, not exceeding 1/3 of the height of the wall, counting from the working surface of the pallet.

 The frame of the container can be made in the form of a system of rigidly interconnected at least contour rod elements that can be made from rolled and / or bent profiles.

 Two opposite side walls of the container can be performed with enclosing filling in the form of at least one vertically or obliquely oriented in the plane of the wall of the additional power element of the frame.

 An additional power element of the frame of each of the side walls can be oriented diagonally from the lower to the upper corner node of the frame of the wall.

 Enclosing the side walls can be performed in the form of two cross diagonals.

 Enclosing filling of at least two opposite side walls can be performed with the presence of at least two parallel or non-parallel oriented frame elements.

 The fencing of the end wall of the container can be performed in the form of a lattice of rod elements and / or threads with a square or rectangular, or rhombic, or non-equilateral oblique configuration of the cells.

 Container fencing can be performed with the inclusion of a fine mesh net forming a basket net.

 The container may be provided with at least one wall and / or lid transformable with the possibility of rotation and / or shear.

 The container may be made of metal.

 At least some of the elements of the container can be made of corrosion-resistant material.

 At least the enclosing and power elements of the frame, located with the possibility of direct contact with food products, can be made of stainless steel or aluminum alloys.

 At least part of the container contacting with food products may be made of metal plastic.

 The container can be made trapezoidal in plan in the form of a symmetric or asymmetric trapezoid, moreover, the end wall of the container combined with the smaller base of the trapezoid can be made with enclosing filling, and the opposite end wall combined with the large base of the trapezoid can be made with or without enclosing filling.

The container can be made with a cross section of at least a part of the container length in the form of a trapezoid with a smaller base aligned with the working surface of the container pallet, and the trapezoid can be made symmetrical or asymmetric with a convergence angle of the side walls downward of 1-10 ^o C.

 Enclosing filling and horizontal elements of the power frame of the end wall of the container can perform at least partially convex in plan in one direction or another.

 At least the enclosing filling and the horizontal elements of the power frame of one wall of the container can be convex in plan.

 The abutment of the end wall to at least one side wall of the container may be conjugated in plan.

 A plan configuration of at least one of the curved walls can have a variable radius of curvature on at least part of the wall length.

 When installing containers in the refrigerator in stacks, at least part of the containers may be at least two tiers in height.

 Containers can be stacked with filling no more than 95% of the working height of the chamber.

 At least a portion of the pins of the attachment may be stiff with a variable length along the pin and / or in the angular range of the axes of the cross section of the pin from vertical to horizontal.

 The pins can be rigidly attached to the hinged plate or a rigid bracket crossing the axis of the pins and provided with at least two L-shaped brackets on the side facing the lifting mechanism, and at least part of the pins can be made with stiffness decreasing from the end fixed to a plate or bracket to the free end and / or in the direction from the horizontal axis of the cross section of the pin to the vertical axis.

 The stiffness at the free end of the pin can be at least 0.1 stiffness of the end of the pin mounted on the plate or bracket, and the moment of inertia of the cross section of the pin relative to the vertical axis of the section can be at least 0.5 of the corresponding characteristic relative to the horizontal axis in the same section.

 At least the lower pins can be made of corners or brands that orient the shelves down.

 At least the upper pair or the intermediate pair of pins can be made with a cross-section at least on a part of the length in the form of an I-beam or channel.

 At least part of the pins can be made in the form of profiles containing in cross section at least a part of the length of the pin a kink or bend in the form of at least one curved section.

 At least part of the pins can be made of rolling profiles — corners and / or channels, and / or brands, and / or I-beams, or composite of these profiles.

 At least part of the pins, at least part of their length, can be made of bent molded profiles.

 At least the lower pins can provide additional support elements symmetrically or asymmetrically attached to their walls or shelves.

 The pins and / or end plates and / or staples can be made of corrosion-resistant material or coated with an anti-corrosion coating.

 At least part of the pins can be made of stainless steel or aluminum or titanium alloys.

 At least the pins or end plates, or staples can be made of metal.

 During storage, the packaged raw materials and / or products can be spatially fixed by means of a system of racks, which can be installed in a row, can be interconnected at least along the length of the row with flexible or semi-rigid, or rigid, or combined bonds.

 At least part of the racks can perform at least two-branch with a distance between branches of 1 / 2-1 / 15 of the height of the rack.

 Branches can be connected together by rigid elements to form a frame or truss.

 Racks can be installed within a row at a distance equal to 0.2-1.2 rack height.

 Racks within a row can be installed with variable pitch.

 Racks can be installed with the formation of at least one core of rigidity, in which they can combine at least two racks that create a disk in the form of a spatial frame or truss.

 At least the outer racks can be connected by ties with the corresponding structural elements of the walls and / or coatings closest to them and / or the storage floor.

 At least before being stored in storage, packaged raw materials and / or products can be combined into packages by flexible or combined tightening, forming at least part of the suspension and / or attachment.

 Packages can be kept in storage, shipped and sent for sale, and puffs after sale in the form of returnable packaging can be returned for reuse.

 Tightening can be performed as a single-branch thread.

 Tightening can be performed in the form of a flexible polyethylene tape.

 Tightening can be performed by a combination of a combination of at least two threadlike elements and elements combining them in the form of tape sections and / or rigid and / or semi-rigid plates and / or rails.

 Tightening can provide a locking device, including detachable elements.

 Tightening may be provided with at least one mounting loop.

 Bags can be lifted for transport by hooking at least one bag onto a loop of flexible screed.

 At the same time or sequentially can hook at least two packages to the lifting mechanism.

 As a lifting mechanism can use a forklift.

 If the packages are placed, lifted and moved in space using a hinged means, they can be hung on a forklift or crane-beam, or hoist.

 Unloading, unloading and similar movements of the packages can be accomplished by inserting the pins of the attachment device between the packages.

 The container can perform with at least two rolling bearings.

 The container can perform with three rolling bearings or with four rolling bearings.

 At least one rolling support can be installed inside the space between the rails.

 At least two rolling bearings can be placed in width between the rails.

 At least two rolling bearings can be placed outside the gap between the rails.

 The guides can be made with at least one gap along the length or with a convex-concave bending, in each of which at least one rolling support can be installed, while the lower point of support of the rolling support can be located below the lower edge of the corresponding lower guide.

 The rolling bearings can be fixed to the container rigidly or with the possibility of detachment and reuse on this or other containers.

 At least part of the rolling bearings can be rotated in plan and / or can be mounted to rotate the container.

 The rolling bearings can perform with the possibility of vertical axial movement and fixation and / or with the possibility of rotation by an angle, axial movement at an angle of installation and fixation.

 Niches can be formed in the pallet from the outside, and the rolling bearings can be placed in niches with a fixed axis arrangement or with the possibility of vertical axis movement, extension out of the pallet and fixation in this position and reverse heating.

 The pallet can be attached to the upstream part of the container with the possibility of detachment.

 Supporting elements can be attached to the corresponding end faces of the side walls with the possibility of mutual gravitational or structurally rigid fixation.

 The container may be equipped with a device for coupling with other or other containers.

 The hitch device may be located at least on the opposite end contour elements of the container pallet.

 The container can perform collapsible.

 The container may be provided with an insert that is positioned within the container with the ability to be fixed, detached and removed.

 The liner can be made of waterproof material and can provide a device for sealing.

 The container can be run with rails located on the inner surface of its walls for installing additional pallets.

 The container may include a suspension device.

During the acceptance process, they can check the safety of the packaging and the integrity of the seals on the shipping container, after which they carry out analytical control and each type of raw material is sent to the appropriate storage, moreover, flour and cereal are stored in a separate warehouse, in the hop warehouse the temperature should be 0-2 ^o C at a relative humidity not higher than 70%
When storing unmalted materials, bags with flour and groats for storage can be stacked in stacks, which are placed on additional pallets in the form of wooden racks or grates, and in the warm season, bags with flour and groats are stacked in stacks of three bags wide, and in cold out of five.

 During storage, the width of the aisles between stacks should be at least 0.5 m.

When the temperature in the storage is higher than 10 ^o C and the moisture content of the raw materials is up to 13%, 8 rows can be stacked, and above 13% to 14%, respectively, 6 rows, at a temperature in the storage below 10 ^o C and humidity of the raw materials is up to 13% in the height of the stack stack 10 rows of bags, and above 13% to 14%, respectively 8 rows.

 When storing hops packed in bags, containers or other containers, they can leave a consolidated space for access to the walls, ceiling and floor, the room is equipped with racks installed at a height of at least 200 mm from the floor.

The temperature in the hop storage can be maintained between 0 ^° C and 2 ^° C with a relative humidity of not higher than 70 ^° C.

 When storing granular and briquetted hops in boxes, the boxes can be installed on racks no more than 8 in height, the distance between stacks, as well as stacks and walls, must be at least 7 m.

 Crushing of malt can be carried out by the method of dry crushing or partially moistened (conditioned), or by the method of "wet" crushing, while in the process of "wet" crushing, the malt is moistened to a moisture content of 18-22% with water circulating in a closed circuit.

где H количество воды на каждые 100 кг солода;
Э ожидаемый выход экстракта,
m требуемая массовая доля сухих веществ в первом сусле,
На затирание могут брать последнюю промывную воду, собранную от предыдущей варки, предварительно нагретую сразу после сбора.For mashing, the amount of water is determined by the formula:

where H is the amount of water for every 100 kg of malt;
E the expected yield of the extract,
m is the required mass fraction of solids in the first wort,
For mashing, they can take the last wash water collected from the previous cooking, preheated immediately after collection.

For the production of beer, water can be used with an alkalinity index P _n ≥ 1 and a ratio of calcium and magnesium ions of at least 1: 1 or 2: 1, or 3: 1.

 The desired salt composition of water can be controlled by using ion-exchange filters.

 A water treatment plant may consist of cation exchange and anion exchange filters, mechanical and carbon filters, contact tanks, electrolysis plants, tanks for preparing regeneration solutions, pumps, storage tanks.

 To adjust the alkalinity of water, lactic acid can be used.

 Gypsum (or calcium chloride) can be used to adjust the alkalinity of the water.

Mashing can be carried out in the infusion method, which involves mashing at the beginning of the process at 40 ^° C, holding at 40 ^° C for 30 minutes, heating to 52 ^° C for 12 minutes, holding at 52 ^° C for 30 minutes, heating to 63 ^° C for 11 minutes, holding at 63 ^° C for 30 minutes, heating to 70 ^° C for 7 minutes, holding at 70 ^° C for 30 minutes, heating to 72 ^° C for 2 minutes and holding at 72 ^° C until complete saccharification, after which the saccharified mash is heated to 76-77 ^o C and transferred to the filter.

Mashing can be done with one decoction, starting it at a temperature of 50-52 ^o C and keeping it at this temperature for 30 minutes, after holding 1/3 of the mass of the mash with the mixer turned off, lower it into the mash boiler, where it is heated to 62-63 ^o C with the working stirrer, kept at this temperature for 20 minutes, then raised to 70 ^° C, held for 15 minutes, brought to a boil and boiled for 20 minutes, after which the mass was returned to the main part in a mash vat, where the temperature rises to 70 ^° C, at which an excerpt is carried out for 30 minutes and a wasp is checked arivanie, in case of incomplete saccharification of the mash is heated to 72-73 ^o C and maintained until complete saccharification, after which the temperature was raised to 76-77 ^o C and is transferred to filtration.

Mashing can be done with two decoctions, starting the process at 50-52 ^o C, keeping for 15-30 minutes, after which 1 / 2-1 / 3 of the mash mass is lowered into the mash boiler, heating to 63 ^o C and keeping for 15-30 minutes, raise the temperature to 70 ^o C, stand for 20-30 minutes, quickly bring to a boil and boil for 15-30 minutes, then return to the mash vat, in which the temperature is maintained at 62-63 ^o C for 10-15 minutes, after 1/3 of this weight is lowered into the mashing the mash kettle slowly heated to 70 ^o C, maintained for 20 minutes and rapidly brought to a boil and boiled for 20 minutes, then about ipyachennuyu part of the mash is pumped into a mash tun, the tank so that the temperature therein reached 70 ^o C, maintained at this temperature for 30 minutes, check saccharification, saccharification is adjusted to the desired value, warmed to 76-77 ^o C and is supplied to filtration.

Mashing can be carried out with three decoctions, each time dipping 1/3 of the mash in the mash boiler for boiling with extracts until completely saccharified, after which the mash is heated to 76-77 ^o C and transferred to the filter.

 Mashing can be done by boiling the entire thick part of the mash using a mash boiler with a volume equal to or close to the volume of the mash tub.

 For mashing can use unmalted raw materials as additives.

 Together with unmalted raw materials, enzyme preparations can be used.

 As unmalted raw materials can be used collapsed barley, malting barley of the second grade, barley with a reduced degree of germination, corn flour, fat-free soy flour, rice section.

 Mashing using unmalted raw materials can be carried out by the infusion method, in which malt and unmalted materials are simultaneously rubbed, an enzyme preparation, previously dissolved in a small amount of water, is added, acidified if necessary.

Mashing using unmalted raw materials can be carried out in a single-welded separate method, in which 3/4 of the amount of the enzyme preparation, 10% of the malt of the required amount are mixed in one apparatus, and the entire amount of unmalted material is filled with water at 45 ^o C and heated to gelatinization and saccharification to boiling with pauses: at 40 ^° C for 30 minutes, at 52 ^° C for 20 minutes, at 63 ^° C for 15 minutes, then the mash is quickly heated to boiling and boiled for 30 minutes; 1-1.5 hours before the end of the first stage in another apparatus at 40 ^° C, mashing of the remaining malt and enzyme preparation is started, an unmalted mash is introduced, it is kept and heated with pauses, then at the end of saccharification it is heated to 76-77 ^° and transferred to filtration .

 Mashing using unmalted raw materials can be carried out in a single-welded method, withholding pauses and subsequent boiling for 10-20 minutes, the liquid part is removed, the remaining part is heated and boiled for 30 minutes, after the mash is combined, complete saccharification is performed.

 Immobilized enzymes may be used.

 Amylosubtilin P10X, amylorizin P10X and xyloglucalophostidine P10X can be used.

 As carriers of immobilized enzymes, macroporous silochrome, silica gel, alumina and aldehyde styrene-divinylbenzene can be used.

 Filtration of mash can be carried out in two stages: separation of the first wort and washing of the remaining grains to wash the extractives.

 In the filtering process, kieselguhr can be used, which is added at the rate of 1-2 kg per 1 ton of grain products.

 Filtration can be carried out in filtration tanks, in which, to displace air from the pipes of the battery and the drain space of the tank, they are filled with hot water from below so that the water covers 1.0-1.5 cm of the sieves.

Filtering can be carried out on mash filters, in which, after collecting the first wort, the pellet is washed by supplying water with a temperature of 75-80 ^o C, maintaining the pressure on the filter of 1.2-1.5 kG / cm ² .

 Boiling the wort with hops can be carried out for 1.5-2 hours until a transparent product is obtained during the folding of protein-tannins.

 When boiling wort with hops can use pressed hops.

 When boiling wort with hops can use wet hops.

 When boiling the wort, hop extract is used as a hop product.

 Some hop products can be replaced with herbal supplements: white wormwood, yarrow.

 In the process of boiling the wort with hops, raw sugar in the form of syrup can be introduced.

 To prepare Riga beer, they can use light barley malt and hops of the basic condition by color, mashing is carried out with one or two decoctions.

 For the preparation of Moscow beer, wort can be prepared from light barley malt 80% of rice cereal 20% and base hops by color, mashing is carried out according to the two-boiling mode, rice cereal is introduced into the first part of the mash, the first boil is boiled for 40 minutes.

 For the preparation of Leningrad beer, wort can be prepared from light barley malt, 90% rice groats 10% and base condition hops by color.

 For the preparation of Ukrainian beer, the wort can be prepared from light 50% dark 44% caramel 6% malt and hops of basic condition by color, mashing is carried out using two or three decoction methods.

 For the preparation of March beer, the wort can be prepared from light 50% dark 40% caramel and burnt 10% malt and hops with a basic color indicator, mashing is carried out separately using a three-stripping method.

 For the production of Porter beer, wort can be prepared from dark malt with the addition of light, caramel and burnt malt, as well as hops with basic indicators for color, mashing is carried out in a two- or three-boiled method.

 For the production of Velvet beer, wort can be prepared from dark 47% caramel 26% burnt 2% malt and 25% sugar or raw sugar are added using hops with basic color indicators; mashing is carried out using a two-boiled method.

 For the production of Zhiguli beer, wort can be prepared from light malt with the addition of unmalted materials of barley and corn flour or crushed barley and up to 0.5% soy flour, mash is prepared using a two-boiled method.

 For the production of Amateur beer, wort can be prepared from light barley malt using unmalted wheat, mash is prepared using a two-boiled method.

 For the production of Stolichnaya beer, the wort can be prepared from malt of the best dissolution with the addition of 20% glucose, mashing is carried out in a two-boiling way, rice section is added to the first broth, hops are set in four steps.

 For beer production Double Golden Wort can be made from 81% light malt and with the addition of 9.5% caramel malt and 9.5% rice flour or chopped mash, mashing is carried out in a double-boiled mode.

 For the production of Nevsky beer, wort can be prepared from 90% light malt and 10% rice flour or slice, mashing is carried out according to the double-boiled mode, hops are set in four steps.

 For the production of Ostankino beer, wort can be prepared from 78% light malt and 22% caramel, mash is prepared using a two-boiled method.

 For the production of Pilsen beer, wort can be prepared from seasoned malt, 3-4-month aging obtained from Bohemian and Moravian barley, mashing is carried out using a two-boiled method.

Wort cooling can be carried out in two stages: first up to 60 ^o C in settling tanks or refrigerated plates and up to 5-6 ^o C in plate heat exchangers or irrigation refrigerators.

 Wort clarification can be carried out in hydrocyclones at a speed at the exit of the nozzle of 15-20 m / s.

 Wort clarification can be performed on separators.

 The wort can be clarified by flotation with aeration with free air.

 The resulting waste during storage of raw materials, crushing of malt, grain waste, beer pellet, hop hop can be sent to livestock feed processing.

 Before fermentation, seed yeast can be pre-fermented by mixing 0.4-0.5 L of seed yeast per 1 gallon of wort, after stirring with a stirrer, provided with air or carbon dioxide, they are left to ferment for 1-3 hours.

 In the case of using pre-fermentation tanks, seed yeast can be prepared for the entire capacity of the vat and set in an amount of 0.4-0.5 L per 1 hl of wort during the pumping of the wort for the first cooking and topped up with the wort for subsequent cooking.

The fermentation temperature in the first 24-36 hours can be maintained depending on the type of beer produced from 8-9 ^o C to 10-12 ^o C with gradual cooling at the end of fermentation to 4-5 ^o C.

 The duration of fermentation can be determined by indicators of the visible extract and the apparent degree of fermentation.

For Zhiguli beer, the apparent extract at the end of fermentation should be 4.5-4.0% and the visible degree of fermentation 59.1-63.6%
For Riga beer, the visible extract at the end of fermentation should be 4.2-3.9%; the visible degree of fermentation 65.0-67.5%
For Moscow beer, the visible extract at the end of fermentation should be 4.7-4.3%; the visible degree of fermentation is 63.8-66.9%
For Leningrad beer, the apparent extract should be 6.8-6.5% and the visible degree of fermentation 66.0-67.5%
For Ukrainian beer, the apparent extract should be 5.6-5.0% and the visible degree of fermentation 56.9-61.5%
For March beer, the apparent extract should be 5.8-5.5% and the visible degree of fermentation 60.0-61.1%
For Porter beer, the visible extract should be 8.8–8.3% and the visible degree of fermentation 56.0–58.5%
The fermentation process can be carried out in semi-continuous mode in closed vertical apparatuses equipped with fermentation batteries, each of which consists of one fermenter and five fermentation apparatuses.

After fermentation, young beer can be sent for fermentation at a temperature not exceeding 5 ^o C.

Fermentation can be carried out by the batch method in closed devices without contact with air at a temperature of 0 to 2 ^o C under a pressure of carbon dioxide of 0.4-0.6 kG / cm ² .

 The duration of the fermentation for Zhiguli beer can be at least 21 days.

 The duration of fermentation for Riga beer can be at least 42 days.

 The duration of maturation for Moscow beer can be at least 42 days.

 The duration of the fermentation for Leningrad beer can be at least 90 days.

 The duration of maturation for Ukrainian beer can be at least 30 days.

 The maturation time for March beer can be at least 30 days.

 The duration of the fermentation for Porter beer can be at least 70 days.

 The duration of the fermentation for Velvet beer can be no more than 3 days.

 Fermentation and fermentation of beer can be carried out in cylindrical tanks.

 Fermentation and fermentation can be carried out according to the carbon dioxide technological scheme by saturating the wort with carbon dioxide by pumping it into fermentation tanks in order to foaming the medium and eliminating the possibility of the wort coming into contact with air.

For the production of beer with increased resistance, malt can be used with a aging time of at least 45 days and with a germination capacity of at least 95%
Mashing can be done using the double-boiling method, the wort must be boiled with hops for at least 2 hours so that the amount of evaporated water per hour is 5-6%
In a chilled wort, 2 hours before the introduction of yeast, an enzyme preparation can be added, fermentation should be carried out for 10 days.

Before fermentation, an enzyme preparation can be introduced into the tank, fermentation is carried out at 0-2 ^° C and at least 0.5 kgf / cm ² is added over a period of 40-42 days.

After maturation, the beer can be cooled to 0 ^o C and filtered on a kieselguhr filter, and then through a filter with a blank board.

 After filtering, beer can be treated with an adsorbent and pasteurized after bottling.

 After fermentation, beer can be filtered on kieselguhr filters.

 Filtering can be carried out on separators.

 Beer filtration can be carried out on frame filters using a filtration mass, which is washed after each filtration.

Before bottling can be carried out carbonization of beer, previously cooled to 0-5 ^o C, after carbonization, the beer can withstand 6-8 hours

Before bottling, beer can be pasteurized in a stream, and beer is pasteurized at 2-3 ^° C, and pasteurization is carried out at 70-72 ^° C for 30 s.

After filtration, before bottling, beer can be sent to collectors placed in an isothermal room with a temperature of no higher than 25 ^o C for holding for 3-8 hours at a pressure of at least 0.5-1.0 kG / cm ² .

 Bottling of beer can be carried out on semi-automatic or automatic lines in bottles of dark green or orange glass that does not let in light rays, after which they are immediately corked with crown caps.

 Bottling of beer can be carried out in cans made of sheet metal, the inside of the cans being coated with enamel consisting of synthetic resin and oils.

 Before bottling beer in cans, carbon dioxide can be fed into them.

 Pouring beer into cans can be done by syringing with carbon dioxide.

 Beer can be bottled in wooden or aluminum barrels.

 After bottling beer in bottles or barrels, they can label.

 Bottles or cans can be stacked in boxes that are installed in containers, then sent to storage and stacked.

 Light beer Baltika Svetloe can be prepared with an alcohol content of 4.4 vol. initial wort density of 11.0% and an energy value of 37.1 kcal per 100 g of beer.

 Baltika Special beer can be prepared with an alcohol content of 4.4 vol. initial wort density of 11.5% and an energy value of 40 kcal per 100 g of beer.

 Baltika Classic beer can be prepared with a high carbon dioxide content and an alcohol content of 4.8 vol. initial wort density of 12% and an energy value of 46.0 kcal per 100 g of beer.

 Dark beer "Baltika Original" can be prepared with an alcohol content of 5.6 vol. an initial wort density of 15% and an energy value of 54.9 kcal per 100 g of beer.

 Dark beer "Baltika Porter" can be prepared with an alcohol content of 7.0 vol. an initial wort density of 17.0% and an energy value of 60 kcal per 100 g of beer.

Light beer "Baltika Parnas" can be prepared with an alcohol content of 5.6 vol. and an initial wort density of 13%
Baltika Export beer can be prepared with an alcohol content of 5.4 vol. and store no more than 8 months.

 The water for the preparation of all Baltika beer can be purified using a combination of sand filters and activated carbon filters.

 Beer Baltika Svetloe, Baltika Osobnaya, Baltika Classic, Baltika Original, Baltika Porter and Baltika Parnas can be bottled with 0.5 liter and / or 0.33 liter bottles, and / or cans, after which bottles and / or cans are packaged in boxes that are mounted on pallets of containers for transportation and / or storage, and / or sale without reloading.

 Baltika Export beer can be poured into barrels that are installed for transportation and / or storage, and / or sold in containers without subsequent transshipment.

 Beer "Petrovsky", "Kalinkin" can be prepared light with a high alcohol content.

 Beer "Stepan Razin" can prepare dark.

 Beer "Petrovsky", "Kalinkin", "Stepan Razin" can be poured into bottles with a capacity of 0.5 l and / or 0.33 l, which are packed into boxes, which in turn are installed on pallets of containers for transportation and / or storage, and / or implementations without intermediate overloads.

 Beer "Old Yamskoye", "Klinskoe", "Radonitsa", "Clinfort", "Britain" can be prepared with an initial wort density of at least 11% and high resistance.

 Beer "Old Yamskoye", "Klinskoye", "Radonitsa", "Clinfort", "Britain" can be bottled with a capacity of 0.5 l and / or 0.33 l and / or cans; bottles and / or cans are packaged in boxes, which are placed in containers on pallets for transportation and / or storage, and / or sale without intermediate reloading.

Agoy beer can be prepared with an alcohol content of at least 4.8 vol. and an initial wort density of 13%
Boyarskoye beer can be prepared with an alcohol content of at least 4 vol. and an initial wort density of 15%
Kholmogorskoye beer can be prepared with an alcohol content of at least 3.8 vol. and an initial wort density of 11%
Agoy, Kholmogorskoye and Boyarskoye beer can be prepared with resistance without preservatives and pasteurization, which is 15-20 days.

 Agoy, Kholmogorskoye and Boyarskoye beer can be poured into bottles with a capacity of 0.5 l and / or 0.33 l and / or eurobottles, and / or cans, followed by packing into containers and placing the containers on pallets for transportation and / or storage, and / or implementation without intermediate overloads.

 Beer "Ochakovo", "Ochakovo special" can be prepared light with an alcohol content of at least 4.7 vol. initial wort density of 13% and resistance 30 days.

 Beer "Stolichnoe" can be prepared light with an alcohol content of at least 4.6 vol. and resistance for at least 30 days in glass and plastic bottles and at least 6 months in cans.

 Barley ear can be prepared light with an alcohol content of at least 3.2 vol. moreover, when preparing it, it is kept in the workshop for at least 21 days, and the beer resistance is 10 days.

 Beer "Ochakovo", "Ochakovo special", "Stolichnoe", "Barley ear" can be poured into glass bottles with a capacity of 0.5 l and / or 0.33 l, into plastic bottles with a capacity of 2 l and / or cans, after which bottles and / or cans are packaged in boxes that are mounted on pallets of containers for transportation and / or storage, and / or sale without intermediate reloading.

Beer "Moscow" can prepare light pasteurized with an alcohol content of 4.5 vol. and an initial wort density of 13%
Kutuzovskoye beer can be prepared with pasteurized light with an alcohol content of 4.8 vol. and an initial wort density of 14%
Beer "Trekhgornoye" can prepare light pasteurized with an alcohol content of 4.5 vol. and an initial wort density of 12%
Beer "Zhigulevskoe" can prepare light pasteurized with an alcohol content of 3.6 vol. and an initial wort density of 11%
Beer "Moscow", "Kutuzov", "Trekhgornoe", "Zhigulevskoe", "Barley Ear" can be poured into glass bottles with a capacity of 0.33 and / or 0.5 l and / or cans, and / or barrels, and / or kegs, pack bottles in boxes and install boxes and / or barrels, and / or kegs in containers for transportation and / or storage, and / or sale.

 Celebratory, Tver Light, and Tver Dark Beer can be bottled with a capacity of 0.5 and / or 0.33 liters, and Athanasius beer in bottles with a capacity of 0.26 and / or 0.5 l and / or cans, after which the bottles and / or cans are placed in cardboard boxes and tightened with a film of polyethylene, and then the boxes are installed on pallets of containers for transportation and / or storage, and / or sale without intermediate overloads.

 They can produce Taopin-svetloe, Taopin-dark, Kulikovo Pole, Dialog, Tula, Piquant, Golden Spikelet, Competitor, Tula Arselnoe and bottled beer with a capacity of 0.33 and / or 0.5 l and / or cans that are packed in boxes and placed on pallets of containers for transportation and / or storage, and / or sale.

 They can produce Anita, Vecherny beer, pour them into bottles with a capacity of 0.5 and / or 0.33 L and / or cans, which are packed in boxes and placed on pallets of containers for transportation and / or storage, and / or implementation.

 Viking beer can be prepared light with an alcohol content of 5 vol. initial wort density of 12.5% and a shelf life of pasteurized up to 45 days or up to 90 days, and direct up to 20 days.

 Premier beer can be prepared light with an alcohol content of 5 vol. initial wort density of 13% and a shelf life of 8 days.

 Georgievskoye beer can be prepared light with an alcohol content of 3.7 vol. initial wort density of 11% and a shelf life of 7 days.

 Beer "Vladimir Monomakh" can be prepared light with an alcohol content of 5.4 vol. initial wort density of 13% and a shelf life of 8 days.

 Viking, Premier, Georgievskoe, Vladimir Monomakh beer can be poured into glass bottles with a capacity of 0.33 l and / or euro bottles with a capacity of 0.5 l, and / or cans, pack bottles and / or cans in boxes and / or boxes and place them on pallets of containers for transportation and / or storage, and / or sale.

 Rifey beer can be prepared with an alcohol content of at least 4.2 vol. or not less than 3.5 vol. the initial density of the wort is 11.5 and 10.5%, respectively, and the shelf life of unpasteurized 15 days and pasteurized 60 days.

 Perm, Gubernskoye beer can be prepared with an alcohol content of 4.7 vol. the initial density of the wort is 13% and the shelf life of unpasteurized beer is 20 days, and pasteurized beer is 60 and 90 days.

 Premier Classic beer can be prepared with an alcohol content of 4.6 vol. initial wort density of 11% and a shelf life of 8 days.

 Rifey, Gubernskoye and Premier Classic beer can be poured into 0.5-liter Eurobottles and / or cans, packed into boxes and placed on boxes on pallets of containers for transportation and / or storage, and / or sale without an intermediate overload.

 Pikur Classic beer can be prepared light with an alcohol content of 3.7 vol. initial wort density of 12% and shelf life of unpasteurized beer 10 days, pasteurized 30 days.

 Pikur Nostalgia beer can be prepared with an alcohol content of at least 3.2 vol. an initial wort density of 11% with an energy value of 41 kcal per 100 g of beer.

 Beer "Petrovsky" can be prepared with an alcohol content of at least 3.6 vol. initial wort density of 14% with an energy value of 52.5 kcal per 100 g of beer.

 Beer "Pikur Dark" can be prepared with an alcohol content of 3.2 vol. initial wort density of 12% and shelf life of unpasteurized beer 10 days, pasteurized 30 days.

 Pikur Original beer can be prepared light with an alcohol content of 4.2 vol. initial wort density of 13% and shelf life of unpasteurized beer for 10 days, pasteurized for 30 days.

 Beer "Patra" can be prepared with an alcohol content of 4.5 vol. the initial density of the wort is 12.5% and the shelf life of unpasteurized beer is 10 days.

 Beer "Patra Amateur" can be prepared with an alcohol content of 4.5 vol. initial wort density of 10.5% and shelf life of unpasteurized beer for 10 days.

 Beer "Patra Original" can be prepared with an alcohol content of 7.3 vol. initial wort density of 18% and a shelf life of 10 days.

 Beer "Prince" can be prepared with an alcohol content of 6 vol. initial density of 14% and a shelf life of 10 days.

 Pikur Classic beer, Pikur Dark, Pikur Original, Pikur-Nostalgia, Petrovsky, Patra, Patra Amateur, Patra Original, Prince can be poured into Eurobottles with a capacity of 0, 5 and / or 0.33 L and / or cans that are packed into boxes and placed on pallets of containers for transportation and / or storage, and / or sale.

 Beer "Fat Man" can be prepared light with an alcohol content of 3.8 vol. initial wort density of 12% and a shelf life of 12 days.

Saranskoye beer can be prepared light with an initial wort density of 11.5% and a shelf life of 8 days at a temperature of 2 to 12 ^o C.

 Spartak beer can be prepared light with an alcohol content of 4.8 vol. initial wort density of 14% and shelf life of 15 days.

 Beer "Fat Man", "Saranskoye" and "Spartak" can be poured into bottles with a capacity of 0.33 and / or 0.5 l and Eurobottles with a capacity of 0.5 l, and / or in cans that are packed in boxes and set on a pallet containers for transportation and / or storage, and / or sale.

 Beer "Siberian crown special" light can be prepared pasteurized with an alcohol content of 4.5 vol. energy value of 44.7 kcal per 100 g of beer.

 Original Siberian Crown light beer can be prepared pasteurized with an alcohol content of 3.8 vol. and an energy value of 38.7 kcal per 100 g of beer.

 Beer "Siberian Crown festive" light can be prepared pasteurized with an alcohol content of 5.6 vol. and an energy value of 53.1 kcal per 100 g of beer.

 Dark Siberian Crown festive beer can be prepared pasteurized with an alcohol content of 5.4 vol. and an energy value of 50.1 kcal per 100 g of beer.

 Sibirskaya Korona beer can be poured into glass bottles with a capacity of 0.33 and / or 0.5 l and / or cans, which are packed in boxes and placed on pallets of containers for transportation and / or storage, and / or sale.

Beer "Stalingrad" can be made dark with an alcohol content of at least 3.7 vol. and an initial wort density of 14%
Akhtuba beer can be produced with an alcohol content of at least 3.8 vol. and an initial wort density of 14%
Volzhanin beer can be prepared with an alcohol content of at least 2.9 vol. initial wort density of 11% and energy value of 37 kcal per 100 g of beer.

 Beer "Stalingrad," Akhtuba "," Volzhanin "," Bylina "," Prestige "," Peter the Great "can be poured into glass bottles with a capacity of 0.33 and 0.5 l and / or cans, pack them in boxes and set them on pallets of containers for transportation and / or storage, and / or sale.

 Vityaz beer can be prepared dark with an alcohol content of at least 3.7 vol. initial wort density of 14% with an energy value of 48.2 kcal per 100 g of beer and a resistance of 12 days.

 Beer Grad Simbirsk can be prepared light with an alcohol content of at least 3.7 vol. an initial wort density of 13% with an energy value of 46 kcal per 100 g of beer and a resistance of at least 10 days.

 Beer "Grad Simbirsk Anniversary" can be prepared light with an alcohol content of at least 3.8 vol. initial wort density of 14% and resistance 12 days.

 Ulyanovsk beer can be prepared light with an alcohol content of at least 3 vol. initial wort density of 11% and resistance of at least 10 days.

 Vityaz, Grad Simbirsk, Grad Simbirsk Yubileynoye, Ulyanovskoye beer can be poured into glass bottles with a capacity of 0.35 and / or 0.5 l and / or cans that are packed in boxes and placed on pallets of containers for transportation and / or storage, and / or sale.

Donskoy beer can be prepared with an initial wort density of 11% Donskoye Original beer and Sarmatskoye 12% Lux beer 13% Debut beer 14%
Beer "Donskoy", "Donskoy Original", "Sarmatian", "Lux", "Debut" can be poured into glass bottles and / or cans, which are packed into boxes or poured into barrels and / or kegs, and boxes and / or barrels, and / or kegs are mounted on pallets of containers for transportation and / or storage, and / or sale.

Slavutich beer can be prepared with an initial wort density of 12%
Khortitskoye beer can be prepared with an alcohol content of 3.6 vol. and an initial wort density of 14%
Zaporizhka beer can be prepared with an alcohol content of 3.0 vol. and an initial wort density of 11%
Beer "Kozatska force" can be prepared with an alcohol content of 3.5 vol. and an initial wort density of 13%
Beer "Zaporizhzhe specialties" can be prepared with an alcohol content of 3 vol. and an initial wort density of 11%
Beer "Old Dnipro" can produce dark with an alcohol content of 3.6 vol. initial wort density of 14%
Beer "Slavutich", "Khortitskoe", "Zaporizhka", "Kozatska force", "Zaporizhka specialties", "Old Dnipro", "Baida" can be poured into glass bottles and / or cans, which are packed into boxes and / or boxes and installed them on pallets of containers for transportation and / or storage, and / or sale.

 Original Chernigov beer can be produced with an alcohol content of at least 3.1 vol. initial wort density of 11% and pasteurized beer resistance for at least 30 days.

 Chernihiv beer can be prepared with an alcohol content of at least 3.1 vol. the initial density of the wort is 11% and the resistance of unpasteurized beer is not less than 9 days, and pasteurized beer not less than 30 days.

 "Chernigov Viennese type beer" can be prepared with an alcohol content of at least 3 vol. the initial density of the wort is 11% and the resistance of unpasteurized beer is not less than 8 days, and pasteurized beer not less than 30 days.

 The Governor’s beer can be prepared with an alcohol content of at least 3.7 vol. initial wort density of 13% and pasteurized beer resistance for at least 30 days.

 Original Chernigov beer, Chernihiv beer, Vienna type Chernihiv beer and the Governor can be poured into glass bottles with a capacity of 0.5 l and / or cans, packaged in boxes and placed on containers for transportation and / or storage, and / or implementation.

 The goal is also achieved by the fact that in the method of storage and preparation for sale of malt and / or beer, including delivery, acceptance, unloading, packaging in containers and / or containers, transportation for storage, unloading, stacking, storage, preparation for sale and shipment to the consumer, at least part of the operations of delivery and / or acceptance, and / or unloading, and / or transportation, and / or unloading, and / or storage, and / or storage, and / or preparation for sale, is carried out using an airtight device executed in ide having at least three walls of a container with a spatial configuration in the form of at least part of a cube, or parallelepiped, or a prism with a trapezoidal configuration in plan, or in the form of a complex polyhedron with non-parallel or partially non-parallel faces, and the height of the container is 1 / 2-1 / 25 of the height of the stack, its width 1 / 2-1 / 36 of the total width of the stacked rows of stacks, and its length 1 / 2-1 / 78 of the total length of the stacked rows of stacks, the container has a rigid pallet with a solid whether a partially air-transparent work surface and a power frame mounted on it and / or an air-transparent enclosing filling of at least part of the walls, moreover, the air-transparent barrier of at least two opposite walls of the container is made in the form of power rod vertically or cross-inclined oriented elements, and the air-transparent barrier connecting their walls are made in the form of a lattice or lattice with the inclusion of power elements, or mesh, or in the form of their combinations, while the container is provided with less than two parallel upper supporting elements, which are made in the form of guides and arranged respectively on the upper end faces of the opposing bearing side walls, and at least two lower parallel parallel upper supporting elements, the longitudinal axes of which are aligned with the average vertical plane of the corresponding side walls moreover, the supporting surface of the lower supporting elements is performed in a cross section convex or concave in the form of conjugated at an angle faces, or a curvilinear or combined configuration, or a combination of curvilinear and rectangular sections, and the upper surface of the upper supporting elements is made in the cross section respectively concave or convex, and when the containers are stacked, the lower supporting element of the upper container is combined or at least partially placed in the upper supporting an element of the downstream container, wherein the lower and / or upper supporting elements are attached to the respective end faces of the side walls of the container directly and / or at a distance through intermediate power elements, and loading and unloading operations are performed either by installing the container on the lifting mechanism on the engagement elements, which are placed on the bottom side of the container pallet in the form of at least two └┘-shaped or trapezoidal, or combined configuration of eyes equipped with power rails symmetrically parallel to the axis passing through the center of the eye normally to its cross section, and / or symmetrically relative but the average vertical plane of the container, or by hanging on at least two engagement elements in the form of power L-shaped brackets that are attached to the power elements of the frame of the walls of the container, or use an air-transparent device in the form of a suspension means and / or attachment, which is made in the form a multi-pin with a number of pins of at least five fixtures with a spatial arrangement of pins along horizontally oriented edges of a conditional prism and / or a truncated pyramid, and / or a complex polygraph the annika is at least partially spatially pairwise symmetrical with respect to the axial vertical longitudinal plane of the means, the pins being at least partially different in size and the length of the longest pair of pins is 1.2-2.7 times the length of the shortest pair of pins, the latter being located in the height gap between the longer pins.

 In this case, the height of the container from the working surface of the pallet to the upper edge of the side walls can be equal to 0.85-1.7 m; the width of the container between the inner faces of the walls is 0.95-1.7 m; the length of the container is 1.0-1.6 of its width.

 The upper and / or lower guides can be made in the form of corner, rolling or bent profiles, all guides with a bell up or, respectively, down.

 The upper and / or lower guides can be made curved in the cross section, and the convexities of the curved profile of the upper and / or lower guides are oriented in the same direction up or down within one or two walls of the container.

 The radius of curvature of the cross section of the guides may be made variable by at least a part of the width of the cross section.

 The radius of curvature of the cross section of the guides can be made constant in at least one or more sections of the cross section.

 The guides in the cross section can be made in the form of unequal corners with zero or equal offset of the lines of the vertices of the corner profiles relative to the average vertical plane of the wall.

 The offset of the vertex lines of the corner profiles of the guides of the two opposite walls of the container can be symmetrical with respect to the vertical plane of symmetry of the container parallel to the specified walls.

 The angles formed by at least the inner faces of the upper rails may be equal to or greater than the angles formed by the outer faces of the lower rails.

 The lower guides are made in the form of a flat or wedge-shaped in cross section of a strip.

 The lower guides provide at least one shelf in the upper third of their cross section and can make them L-shaped or T-shaped, and the middle plane of the strip vertically oriented in the cross section can be placed in a plane passing along the geometrical location of the lowest points of the upper guide.

 The lower and upper guides, at least part of their length, can be performed with a wedge-shaped angle of convergence of the faces along the length of the guide.

 The lower guide rail from at least one of its ends can be provided with a limb with an excess above the average longitudinal axis of the guide.

 The upper end of the bend of the lower guide can be rigidly connected to the power elements of the pallet and / or the corresponding power element of the container wall to form a hard disk.

 At least the lower or upper guides can be placed at a distance, respectively, from the working surface of the pallet or the upper edge of the container, not exceeding 1/3 of the height of the wall, counting from the working surface of the pallet.

 The frame of the container can be made in the form of a system of rigidly interconnected at least contour rod elements that can be made from rolled and / or bent profiles.

 Two opposite side walls of the container can be performed with enclosing filling in the form of at least one vertical frame power element.

 An additional power element of the frame of each of the side walls can be oriented diagonally from the lower to the upper corner node of the frame of the wall.

 Enclosing the side walls can be performed in the form of two cross diagonals.

 Enclosing filling of at least two opposite side walls can be performed with the presence of at least two parallel or non-parallel oriented frame elements.

 The fencing of the end wall of the container can be performed in the form of a lattice of rod elements and / or threads with a square or rectangular, or rhombic, or non-equilateral oblique configuration of the cells.

 Container fencing can be performed with the inclusion of a fine mesh net forming a basket net.

 The container may be provided with at least one wall and / or lid transformable with the possibility of rotation and / or shear.

 The container may be made of metal.

 At least some of the elements of the container can be made of corrosion-resistant material. At least the enclosing and power elements of the frame, located with the possibility of direct contact with food products, can be made of stainless steel or aluminum alloys.

 At least part of the container elements ascertaining with food can be made of metal plastic.

 The container can be trapezoidal in plan in the form of a symmetric or asymmetric trapezoid, moreover, the end wall of the container, combined with a smaller base of the trapezoid, can be made with enclosing filling, and the opposite end wall, combined with a large base of the trapezoid, can be made with or without enclosing filling.

The container can be made with a cross section at least on a part of the container length in the form of a trapezoid with a smaller base aligned with the working surface of the container pallet, and the trapezoid can be made symmetrical or asymmetric with a convergence angle of the side walls downward of 1-10 ^o .

 Enclosing filling and horizontal elements of the power frame of the end wall of the container can perform at least partially convex in plan in one direction or another.

 At least the enclosing filling and the horizontal elements of the power frame of one wall of the container can be convex in plan.

 The abutment of the end wall to at least one side wall of the container may be conjugated in plan.

 The plan configuration of at least one of the curved walls may have at least a portion of the length of the wall of a variable radius of curvature.

 When installing containers in the refrigerator in stacks, at least part of the containers may be at least two tiers in height.

 Containers can be stacked with filling no more than 95% of the working height of the chamber.

 At least a portion of the pins of the attachment may be stiff with a variable length along the pin and / or in the angular range of the axes of the cross section of the pin from vertical to horizontal.

 The pins can be attached to the hinged plate or a rigid bracket crossing the axis of the pins and provided on the side facing the lifting mechanism with at least two L-shaped brackets, and at least part of the pins can be made with stiffness decreasing from the end attached to the plate or bracket, to the free end, and / or in the direction from the horizontal axis of the cross section of the pin to the vertical axis.

 The stiffness at the free end of the pin can be at least 0.1 stiffness of the end of the pin mounted on the plate or bracket, and the moment of inertia of the cross section of the pin relative to the vertical axis of the section can be at least 0.5 of the corresponding characteristic relative to the horizontal axis in the same section.

 At least the lower pins can be made of corners or brands that orient the shelves down.

 At least the upper pair or the intermediate pair of pins can be made with a cross section of at least part of the length in the form of an I-beam profile or channel.

 At least part of the pins can be made in the form of profiles containing in cross section at least a part of the length of the pin a kink or bend in the form of at least one curved section.

 At least part of the pins can be made of rolling profiles — corners and / or channels, and / or brands, and / or I-beams, or composite of these profiles.

 At least part of the pins, at least part of their length, can be made of bent molded profiles.

 At least the lower pins can provide additional support elements symmetrically or asymmetrically attached to their walls or shelves.

 The pins and / or end plates and / or staples can be made of corrosion-resistant material or coated with an anti-corrosion coating.

 At least part of the pins can be made of stainless steel or aluminum or titanium alloys.

 At least the pins or end plates, or staples can be made of metal.

 During storage, the packaged products can be spatially fixed by means of a system of racks, which can be installed in a row, can be interconnected at least along the length of the row with flexible or semi-rigid, or rigid, or combined bonds.

 At least part of the racks can perform at least two-branch with a distance between branches of 1 / 3-1 / 15 of the height of the rack.

 Branches can communicate with each other with rigid elements to form a frame or truss.

 Racks can be installed within a row at a distance equal to 0.2-1.2 rack height.

 Racks within a row can be installed with variable pitch.

 Racks can be installed with the formation of at least one core of rigidity, in which they can combine at least two racks that create a disk in the form of a spatial frame or truss.

 At least the outer racks can be connected by ties with the corresponding structural elements of the walls and / or coatings closest to them and / or the storage floor.

 Packaged products, at least before being stored in a warehouse, can be combined into packages by flexible or combined tightening, forming at least part of the suspension and / or attachment.

 Packages can be kept in storage, shipped and sent for sale, and puffs after sale in the form of returnable packaging can be returned for reuse.

 Tightening can be performed as a single-branch thread.

 Tightening can be performed in the form of a flexible polyethylene tape.

 Tightening can be performed by a combination of a combination of at least two threadlike elements and elements combining them in the form of tape sections, and / or rigid and / or semi-rigid plates and / or rails.

 Tightening can provide a locking device, including detachable elements.

 Tightening may be provided with at least one mounting loop.

 Bags can be lifted for transport by hooking at least one bag onto a loop of flexible screed.

 At the same time or sequentially can hook at least two packages to the lifting mechanism.

 As a lifting mechanism can use a forklift.

 If the packages are placed, lifted and moved in space using a hinged means, they can be hung on a forklift or crane-beam, or hoist.

 Unloading, unloading and similar movements of the packages can be accomplished by inserting the pins of the attachment device between the packages.

 The container can perform with at least two rolling bearings.

 The container can perform with three rolling bearings or with four rolling bearings.

 At least one rolling support can be installed inside the space between the rails.

 At least two rolling bearings can be placed in width between the rails.

 At least two rolling bearings can be placed outside the gap between the rails.

 The guides can be made with at least one gap along the length or with a convex-concave bending, in each of which at least one rolling support can be installed, while the lower point of support of the rolling support can be located below the lower edge of the corresponding lower guide.

 The rolling bearings can be fixed to the container rigidly or with the possibility of detachment and reuse on this or other containers.

 At least part of the rolling bearings can be rotated in plan and / or can be mounted to rotate the container.

 The rolling bearings can perform with the possibility of vertical axial movement and fixation and / or with the possibility of rotation by the angle of axial movement at an angle of installation and fixation.

 Niches can be formed in the pallet from the outside, and the rolling bearings can be placed in niches with a fixed axis arrangement or with the possibility of vertical axis movement, extension out of the pallet and fixation in this position and reverse heating.

 The pallet can be attached to the upstream part of the container with the possibility of detachment.

 Supporting elements can be attached to the corresponding end faces of the side walls with the possibility of mutual gravitational or structurally rigid fixation.

 The container may be equipped with a device for coupling with other or other containers.

 The hitch device may be located at least on the opposite end contour elements of the container pallet.

 The container can perform collapsible.

 The liner can be made of waterproof material and can provide a device for sealing.

 The container can be run with rails located on the inner surface of its walls for installing additional pallets.

 The container may include a suspension device.

 In the process of acceptance before unloading, they can select for a qualitative analysis for compliance with the accompanying documentation.

 Unloading can be carried out by drawing.

 Unloading can be carried out using a conveyor car unloading machine.

 Unloading can be done using a universal truck unloader.

 Storage malt can be packaged in disinfected bags, after which the bags are placed in containers.

 Containers with bags of malt can be transported for storage by a forklift or an electric forklift.

 Containers with bags of malt can be installed in piles at a distance of 0.25 m from the walls, leaving openings between the piles.

Humidity during storage can support no more than 6%
Upon delivery of freshly dried malt, storage may last at least 30 days.

 The storage should be darkened without direct sunlight.

The temperature in the storage can maintain 5-18 ^o C.

 Beer can be delivered in bottles packaged in boxes that are loaded into containers.

 Beer can be delivered in wooden or aluminum barrels, which are loaded into containers.

 Beer can be delivered in cans loaded in boxes, which are installed in containers.

 Moving boxes or containers in the storage can be carried out using a plate conveyor.

 Moving boxes or containers in the storage can be carried out by electric vehicles or stackers.

 As a transport container can use a 20-nested box for bottles.

 Boxes can be made of wood or metal, or cardboard, or polymeric material.

 Small batches can be delivered on packages on pallets of the container.

 Pallets can be solid, rack-mounted or boxed.

 Beer can be stored 1-2 days after bottling.

 Beer can be delivered for sale by road or other means of transport.

 In the summer, beer can be delivered covered with tarps.

 In winter, beer can be delivered covered with insulation material.

 Malt can be delivered in isothermal conditions.

 Porter beer can be stored for at least 10 days after bottling, with the bottles oriented upside down.

 Stacked beer "Agoy", "Kholmogorskoye" and "Boyarskoye" can be stored without preservatives and pasteurization for 15-20 days.

 Stacked beer Ochakovskoye, Ochakovskoye special, Governor, Pikur classic pasteurized, Pikur original pasteurized, Chernigov original, Chernigov beer and Chernigov Viennese beer can be stored for 30 days.

 Beer "Stolichnaya", packaged in glass and plastic bottles, can be stored for at least 30 days, and packaged in cans for at least 6 months.

 Stacked beer "Barley ear", "Grad Simbirsk", "Ulyanovsk" can be stored for 10 days.

 Stacked beer Premier Classic, Premier, Vladimir Monomakh can be stored for 8 days.

 Stacked beer "St. George" can be stored for 7 days.

 Unpacked “Rifey” unpacked beer can be stored for 15 days, and pasteurized for 60 days.

 Unpacked Perm “Gubernskoye” unpacked beer can be stored for 20 days, and pasteurized 60 and 90 days.

 The packaged beer "Patra", "Original Patra", "Prince", "Dark Picur" unpasteurized, "Original Picur" can be stored for 10 days.

 The packaged beer "Fat Man", "Vityaz", "Grad Simbirsk", "Jubilee" can be stored for 12 days.

Stacked beer "Saranskoye" can be stored for 8 days at a temperature of 2 to 12 ^o C.

 Spartak packaged beer can be stored for 15 days.

 The proposed methods intensify the processes of delivery, acceptance, loading and unloading of raw materials and products from it, as well as the processes of cooling, storage and transportation to the consumer with a general reduction in losses of raw materials and products at the stages of their delivery, acceptance and unloading, as well as cooling, storage and transportation to the consumer due to the simplification of the methods due to the use of the original design of the containers, providing the possibility of rational use of the useful volume of storages when carrying out the above processes, and also provide the ability to carry out at least part of the operations of processes directly in these containers without numerous operations for the transfer of raw materials and products from it at the stages of transition from one process to another, leading to both increased labor costs and losses of raw materials and products out of him. Figure 1 shows a container with an airtight fence, view from the end wall; figure 2 is the same side view; figure 3 a section aa in figure 2, an embodiment of the container in the form of a cube or parallelepiped; figure 4 is the same, an embodiment of the container in the form of a prism with a trapezoidal configuration in plan; in Fig.5 a section bB in Fig.2, an embodiment of a container in the form of a cube or parallelepiped; in FIG. 6 the same, an embodiment of a container in the form of a polyhedron with non-parallel faces; in Fig. 7, an embodiment of the fencing of the side wall of the container, combined with at least one additional intermediate power element of the frame; Fig.8 is the same, and with a partial filling of the fence with a grid; Fig.9 is the same, an embodiment of the enclosing filling of the container wall with the inclusion of a diagonal frame element; figure 10 is the same, an embodiment of the enclosing filling of the container wall with the inclusion of two additional diagonally cross-frame elements; 11-20, a fragment of the longitudinal wall of the container, alternative solutions for the configuration and spatial arrangement of the upper and lower guides; in FIG. 21 mounted air-transparent device with different-sized pins, side view; Fig.22 is the same front view; Fig.23 is the same, rear view; Fig.24 suspension means, an embodiment, a front view; in FIG. 25, view B in FIG. 24, an embodiment of tightening in the form of a thread or a narrow belt type belt; Fig.26 is the same, an embodiment of the puff in the form of a wide tape; in FIG. 27 is a view D in FIG. 26, an embodiment of a puff in the form of a wide tape, in FIG. 28 a suspension means, an embodiment, a front view; on Fig view D in Fig. 28, an embodiment of tightening of two branches connected by flexible or semi-rigid plates or rails; on Fig additional intermediate rack for unfastening bags of products, front view; on Fig the same, an embodiment of a two-branch strut in the form of a frame, side view; Fig. 32 is the same, an embodiment of a two-branch strut in the form of a truss, side view; in FIG. 33 connecting two-branch struts into an intermediate spatial stiffness element; on Fig and 35, respectively, the lower and upper intermediate puffs for connecting racks and unfastening packages with products; on Fig laid in stacks of packages with products, unfastened by intermediate racks and ties; Fig.37 is the same, an arrangement of racks with a variable pitch and the formation of racks of intermediate spatial stiffeners; in FIG. 38 container with transformable, rotatable lid, side view; Fig. 39 is the same with transformable lids and a wall pivotally connected to the container and the lid; on Fig container, plan view, an embodiment, an intermediate section with convex horizontal power elements of the frame; on Fig container, side view, with rolling bearings located in the gaps of the guides; Fig.42 is the same with rolling bearings located outside the gaps between the guides; in FIG. 43 row of containers coupled to each other and to the forklift; in Fig.44 section bB in Fig.2; on Fig the same, top view.

 An air-transparent device used to carry out at least part of the operations for storage and / or transportation, and / or loading, and / or delivery, and / or aging in the methods of production, storage, preparation for sale of malt and beer, respectively, as well as at least as part of the operations of unloading, stacking, warehousing, transportation, unloading, storage and preparation for the implementation of the storage method and preparation for the sale of malt and / or beer are performed in the form of a container 1 having at least three walls 2-4. Walls 2 and 4 are lateral, and wall 3 is end. The container 1 has a spatial configuration in the form of at least part of a cube or parallelepiped (Fig. 3), or a prism with a trapezoidal configuration in plan (Fig. 4), or in the form of a complex polyhedron with non-parallel (Fig. 6) or partially non-parallel faces. The height of the container 1 is 1 / 2-1 / 25 of the height of the stack, its width is 1 / 2-1 / 36 of the total width of the stacked rows of stacks, and its length is 1 / 2-1 / 78 of the total length of the stacked stacks of rows. The container 1 has a rigid pallet 5 with a solid or partially aerosol transparent work surface 6. A power frame 7 and / or an air-transparent enclosing filling 8 of at least part of the walls 2-4 are mounted on the pallet 5. At least the airtight enclosure of two opposite walls 2 and 4 is performed in the form of power rod vertically or cross-inclined elements 9 (Fig.9, 10). The air-transparent fence 8 of the wall 3, connecting the walls 2 and 4, is performed in the form of a lattice 10 or lattice 11 with the power elements 12 turned off, or the grid 13 or in the form of their combinations. The container 1 is provided with at least two parallel upper support elements 14, which are made in the form of guides and are located respectively on the upper end faces of the opposing supporting side walls 2 and 4. The container 1 is also provided with at least two lower counter supporting upper elements 14 in parallel supporting elements 15, the longitudinal axis 16 of which are combined with the average vertical plane 17 of the corresponding side walls 2 and 4. The supporting surface 18 of the lower supporting elements 15 you a convex or concave cross section in the form of angularly conjugated faces 19 or a curvilinear or combined configuration from a combination of curved and rectilinear sections (not shown) is made. The upper surface 20 of the upper supporting elements 14 is performed in cross section, respectively, concave or convex (11-20). When containers 1 are stacked, the lower support element 15 of the upper container 1 is aligned or at least partially placed in the upper support element 14 of the lower container 1, while the lower 15 and / or upper 14 support elements are attached to the corresponding end faces of the side walls 2 and 4 container 1 directly and / or at a distance of 21 (Fig. 2) through intermediate power elements 22. Support elements can be attached with the possibility of mutual gravitational or structurally rigid fixation. The distance 21 from the guides forming the supporting elements 15 to the corresponding end face of the wall 2 or 4 of the container 1 take no more than 1/3 of the height of the container.

 Loading and unloading operations using the container are performed either by installing the container on the lifting mechanism (shown in the drawings) on the engagement elements 23 (Fig. 1), which are placed on the underside of the pallet 5 and are made in the form of at least two zc-shaped or trapezoidal or combined configuration of the eyes equipped with power guides 24 located symmetrically parallel to the axis passing through the center of the eyes normally to its cross section and / or symmetrically with respect to the average vertical gloss 25 of the container, or container 1 is suspended on at least two engagement elements in the form of power L-shaped brackets 26, which are attached to the power elements 12 of the frame of the walls 2 and 4 of the bracket 1 (Fig. 8).

 In this case, the height of the container 1 from the working surface of the pallet 5 to the upper face of the side walls 2 and 4 can be equal to 0.85-1.7 m.

 The width of the container 1 between the inner faces of the walls 2 and 4 can be taken equal to 0.95-1.7 m

 The length of the container 1 can be taken equal to 1.0-1.6 of its width.

 The upper and / or lower guides forming the supporting elements 14 and 15 can be made in the form of corner 27, rolling or bent profiles, all the guides being installed with a bell up or respectively down (Fig. 11-14).

 The upper and / or lower guides forming the supporting elements 14 and 15 can be made in cross section by curvilinear 28, and the convexity of the curved profile of the upper and / or lower guides is oriented in the same direction up or down within one or two walls of the container (Fig. 15 -eighteen).

 The radius of curvature of the cross section of the guides may be made variable by at least a part of the width of the cross section.

 The radius of curvature of the cross section of the guides can be made constant in at least one or more sections of the cross section.

 The guides in the cross section can be made in the form of unequal corners with zero or equal offset lines of the vertices of the corner profiles relative to the average vertical plane of the walls (Fig.19).

 The offset of the vertex lines of the corner profiles of the guides of the two opposite walls 2 and 4 of the container 1 can be symmetrical with respect to the vertical plane of symmetry of the container parallel to the specified walls.

 The angles formed by at least the inner faces of the upper guides forming the upper supporting elements 14 can be equal to or greater than the angles formed by the external faces of the lower guides forming the lower supporting elements 15.

 The lower guides forming the lower support elements 15 can be made in the form of a flat or wedge-shaped in cross section of a strip.

 The lower guides can supply at least one shelf in the upper third of their cross section and make them L-shaped or T-shaped, and the middle plane of the strip vertically oriented in the cross section is placed in the plane passing through the vertex line at the geometric location of the lowest points top guide.

 The lower and upper guides, at least part of their length, can be performed with a wedge-shaped angle of convergence of the faces along the length of the guide.

 The lower guide rail from at least one of its ends can be provided with a limb with an excess above the average longitudinal axis of the guide.

 The upper end of the bend of the lower guide can be rigidly connected to the power elements 12 of the pallet 5 and / or the corresponding power element of the container wall to form a hard disk.

 At least the lower or upper guides can be placed at a distance, respectively, from the working surface of the pallet 5 or the upper edge of the container wall, not exceeding 1/3 of the height of the wall, counting from the working surface of the pallet 5.

 The frame of the container 1 can be made in the form of a system of rigidly interconnected at least contour rod elements that are made of rolled and / or bent profiles.

 Two opposite side walls 2 and 4 of the container 1 can be made with enclosing filling in the form of at least one vertically or obliquely oriented in the plane of the wall of the additional power element 29 of the frame.

 The additional power element 29 of the frame of each of the side walls 2 and 4 can be oriented diagonally from the lower 30 to the upper corner node 31 of the frame of the wall.

 Enclosing the side walls is performed in the form of two cross diagonals. The enclosing filling 8 of at least two opposite side walls 2 and 4 can be performed with the presence of at least two parallel or non-parallel oriented frame elements 32 and 33.

 The fencing of the end wall 3 of the container can be performed in the form of a lattice of rod elements and / or threads with a square, or rectangular, or rhombic, or non-equilateral oblique configuration of the cells.

 The fencing of the walls can be performed with the inclusion of a fine mesh network forming a basket basket 34 (Fig. 8, 9).

 The container 1 can be equipped with at least one transformable with the possibility of rotation and / or shift of the wall 35 and / or cover 36 (Fig.38, 39).

 The container can be made of metal: at least part of the elements of the container can be made of corrosion-resistant material.

 At least the enclosing and power elements of the frame, located with the possibility of direct contact with the raw materials, are made of stainless steel or aluminum alloys.

 At least part of the elements of the container 1 in contact with raw materials can be made of metal plastic.

 The container can be made trapezoidal in plan in the form of a symmetric or asymmetric trapezoid, moreover, the end wall 3 of the container, combined with a smaller base of the trapezoid, is made with enclosing filling, and the opposite end wall, combined with a large base of the trapezoid, is made with or without enclosing filling.

The container can be made with a cross section at least on a part of the container length in the form of a trapezoid with a smaller base aligned with the working surface of the container pallet 5, the trapezoid being symmetric or asymmetric with a convergence angle of the side walls downward of 1-10 ^° .

 The enclosing filling 8 and the horizontal elements 37 of the power frame of the end wall 3 of the container can at least partially be convex in plan in one direction or another (Fig. 40).

 At least the enclosing filling 8 and the horizontal elements of the power frame of one container wall can be convex in plan.

 The abutment of the end wall 3 to at least one side wall 2 or 4 of the container may be conjugate in plan.

 A plan configuration of at least one of the curved walls can have a variable radius of curvature on at least part of the wall length.

 When installing the container 1 in the storage in the stacks form at least two tiers in height.

 Containers can be stacked with filling no more than 95% of the working height of the storage.

 The container 1 can perform with at least two rolling bearings 38.

 The container 1 can be made with three rolling bearings 38 or with four rolling bearings 38.

 At least one rolling support can be installed inside the space between the rails forming the supporting elements.

 At least two rolling bearings can be placed in width between the rails.

 At least two rolling bearings can be placed outside the gap between the rails.

 The guides can be performed with at least one gap along the length or with a convex-concave bending, in each of which at least one rolling support is installed, while the lower unlocking point of the rolling support is placed below the lower edge of the corresponding lower guide (Fig. 41).

 The rolling bearings can be attached to the container rigidly or with the possibility of detachment and reuse on this or other containers.

 At least part of the rolling bearings can be rotated in plan.

 The rolling bearings can perform with the possibility of vertical axial movement and fixation and / or with the possibility of rotation by an angle, axial movement at an angle of installation and fixation.

 Niches can be formed on the outside of the pallet 5, and the rolling bearings can be placed in niches with a fixed axis location or with the possibility of vertical axis movement, extension beyond the pallet 5 and fixing in this position, and reverse warming (not shown in the drawings) .

 The pallet 5 can be attached to the upstream part of the container with the possibility of detachment.

 Supporting elements can be attached to the corresponding end faces of the side walls with the possibility of mutual gravitational or structural rigid fixation.

 The container may be provided with a device 39 for coupling with another or other containers 1.

 The hitch device 39 can be located at least on the opposite end contour elements of the pallet 5 of the container 1.

 The air-transparent device used to carry out at least part of the operation of the methods is performed in the form of a suspended and / or mounted multi-pin means with the number of pins 40, 41 does not have five, with the spatial arrangement of the pins 40, 41 along horizontally oriented edges of the conventional prism and / or truncated a pyramid, and / or a complex polyhedron, at least partially spatially pairwise symmetrical with respect to the axial vertical longitudinal plane 42 of the means. The pins are at least partially heterogeneous, and the length of the longest pair of pins 40 is 1.2-2.7 times the length of the shortest pair of pins 41, the latter being located in the height gap between the longer pins 40 (FIG. 21).

 At least a portion of the attachment tool pins can be stiff with a variable length along the pin, as well as in the angular range of the axes of the cross section of the pin from vertical to horizontal.

 The pins can be rigidly attached to the hinged plate 43 or a rigid bracket intersecting the axis of the pins and provided on the side facing the lifting mechanism with at least two L-shaped brackets 44, with at least part of the pins 40 being made with stiffness decreasing from the end, mounted on a plate or bracket to the free end and / or in the direction from the horizontal axis of the cross section of the pin to the vertical axis.

 The stiffness at the free end 45 of the pin is not less than 0.1 stiffness of the end 46 of the pin mounted on the plate or bracket, and the moment of cross-section of the pin relative to the vertical axis of the section is at least 0.5 of the corresponding characteristic relative to the horizontal axis in the same section.

 At least the lower pins can be made of corners or brands that are oriented with the shelves down (not shown conditionally).

 At least the upper pair or the intermediate pair of pins can be made with a cross section at least on a part of the length in the form of an I-beam profile or channel (not shown conditionally).

 At least part of the pins can be made in the form of profiles containing in cross section at least a part of the length of the pin a kink or bend in the form of at least one curved section (not shown conditionally).

 At least part of the pins can be made of rolled corner profiles and / or channels, and / or brands, and / or I-beams, or composite of these profiles (not shown conditionally).

 At least part of the pins, at least at part of their length, can be made from bent molded profiles (not shown conditionally).

 At least part of the pins can be made along the length of the combined configuration.

 At least the lower pins can provide additional support elements symmetrically or asymmetrically attached to their walls or shelves.

 Pins 40, 41 and / or end plates 43 and / or staples can be made of corrosion-resistant material or coated with an anti-corrosion coating.

 At least part of the pins can be made of stainless steel or aluminum or titanium alloys.

 At least the pins or end plates, or staples can be made of metal.

 During storage, the packages can be spatially fixed by means of a system of racks 45, which are installed in a row, interconnected at least along the length of the row with flexible or semi-rigid, or rigid, or combined bonds 46.

 At least part of the racks can perform at least two-branch with a distance between branches of 1 / 3-1 / 15 of the height of the rack (Fig.31-33).

 The branches can be connected together by rigid elements with the formation of a frame or truss (Fig.30, 31).

 Racks can be installed within a row at a distance equal to 0.2-1.2 rack height.

 Racks within a row can be installed with variable pitch.

 Racks can be installed with the formation of at least one core of rigidity, which combine at least two racks that create a disk in the form of a spatial frame (Fig.31) or truss (Fig.32).

 At least the extreme racks can be connected by ties with the corresponding structural elements of the walls and / or coatings closest to them and / or the chamber floor (not shown conditionally).

 Partially packaged products, at least before warehousing, can be packaged by means of flexible 47 or combined 48 puffs forming at least part of the suspension and / or attachment.

 Packaged products, combined in packages, are kept in storage, shipped and sent for sale, and puffs after sale in the form of recycled packaging are returned for reuse.

 Tightening can be performed in the form of a single-branch thread 47; tightening can be performed in the form of a flexible tape 48 (Fig.24, 25); the tightening can be performed by combining from a combination of at least two threadlike elements 49 and the elements uniting them in the form of tape sections and / or rigid and / or semi-rigid plates and / or rails 50 (Figs. 28, 29).

 Tightening can be provided with a locking device including detachable elements (not shown conditionally).

 Tightening may be provided with at least one mounting loop 51.

 The bags are lifted for transport by hooking at least one bag per loop of flexible tightening.

 At the same time or sequentially can hook at least two packages to the lifting mechanism.

 As a lifting mechanism can use a forklift 52.

 If the packages are placed, lifted and moved in space using a hinged tool and / or suspended, they are hung on a forklift 52 or a crane-beam, or hoist (not shown conditionally).

 Unloading, unloading and similar movement of packages is carried out by inserting the pins of the attachment device between the packages.

 The container 1 is performed with guides 53 arranged on the inner surface of its walls for installing additional pallets (not shown in the drawings).

 The container can perform collapsible.

 The container may be provided with a liner 54, which is disposed within the container with the possibility of fixation, detachment and removal.

 The liner can be made of waterproof material and provide a device 55 for sealing.

 The method of production, storage and preparation for sale of malt includes the delivery and acceptance of grain raw materials, primary cleaning, storage of raw materials, secondary cleaning and sorting, soaking raw materials, malt cultivation, malt drying, separation of sprouts, dry malt aging, storage, preparation for sale, interoperational transportation.

 At least part of the operations of delivery and / or acceptance, and / or storage, and / or aging, and / or interoperational transportation of at least a portion of the total volume of raw materials and products is carried out using an airtight device made in the form of the container described above.

 During the acceptance process, the grain raw materials are weighed, a quality analysis is carried out, packaged in disinfected bags and stacked with the calculation of the presence of 10% of the reserve site.

 As grain raw materials use barley, wheat or corn.

 The delivery of grain raw materials is carried out in motor vehicles or wagons in bulk and / or in bags and / or in containers.

 To conduct a qualitative analysis, an average sample is taken using probes and, by mechanical analysis, the nature, mass of 1000 grains, uniformity, weediness, infection, and physiological, germination are determined; chemical humidity, extract content, starch, water-soluble carbohydrates, pentosans, protein substances and amino acids, chaff and amino acids.

 When stacking, containers with barley packed in bags are placed at a distance of 0.25 m from the wall and a distance is left between the stacks for passage.

 Primary cleaning is carried out by preliminary cleaning on air-sieve separators, removal of metal impurities on magnetic separators, and all processes are carried out under aspiration conditions (including transportation).

 An air-sieve separator is used, including a receiving box with a distribution screw, an aspiration box with two fans and a sieve box with three shaking screens, or magnetic separators with permanent magnets, or drum electromagnetic separators into which the grain is directed by a thin stream.

 To remove round seeds, halves and cockle from the grain, triers are used, consisting of a rotating metal cylinder with pocket-forming cells, a grain feed tray and a chute with a screw installed inside the cylinder for collecting and removing round impurities.

 After the initial cleaning, barley is sorted on sorting sieves into four grades: the waste passing through a 2.2 mm sieve is removed from production (IY grade); through a sieve of 2.5 mm III grade; through a sieve of 2.8 mm grade II, the descent from a sieve of 2.8 mm is barley of the first grade.

 During storage, ventilation and cooling are carried out in case of temperature increase in the mass of barley, moreover, ventilation is carried out by blowing air with a temperature lower than in the mass of grain through the product layer after moving the grain to a free warehouse, or by pumping grain from a silo to a silo (in the case of storage in elevators).

For storage lay barley with a moisture content not exceeding 14%
When storing barley in bulk warehouses in bulk, the layer height is 4-5 m.

When storing grain in silo elevators with a grain layer height of 35-30 m in the silo, the silo is periodically ventilated, consuming 80 m ^{3 of} air per hour per 1 ton of grain at a pressure of 4.5-5.0 kPa.

 In the process of storage, interoperational transportation is carried out by screws.

 In the case of storing barley in containers or silos, they have lids in the form of decks with hatches having a crate with a mesh size of not more than 10x20 cm.

 During storage, the grain ripens within 2-4 months, in the case of using grain up to 2-4 months, artificial ripening is carried out.

Artificial ripening is carried out by drying with air with a temperature of 40-45 ^o C to a moisture content of 10%
Artificial ripening is carried out by mechanical processing by impact in the apparatus mounted on the conveyor.

 Artificial ripening is carried out by using chemicals that are introduced during the soaking process, and sulfuric acid, formalin, permanganate, hydrogen peroxide, alkali, and bleach are used as chemical agents.

 Before soaking, the grain is washed and disinfected in a lock tub or in a separate container, into which 1/3 of the water is poured, a weighed amount of purified and sorted grain is poured and added with water so that the water level is higher than the grain, the mixture is thoroughly mixed with air (or in another way), leave for 1-1.5 hours, after which the alloy is removed, dirty water is removed, fresh water is added, a disinfectant solution is added, the grain is mixed and left alone for 2-3 hours, after which the water is drained, and soaking is performed by by variety.

 Soaking water is treated to reduce calcium salts, chloride and iron salts.

 Before the barley is soaked, which is carried out in the lock tub, carbon dioxide is removed from the latter before washing, and disinfection is carried out with quicklime or 2% bleach.

The water in the lock tub is changed from 4 to 10 times, the water flow rate is from 8 to 11 m ³ per ton, and 1.2 to 2.0 m ³ / t is spent on washing barley and from 0.8 for each subsequent water change up to 1.2 m ³ / t.

Air-water soaking is carried out, which involves changing the periods of holding the grain under water and without water until a moisture content of 43-44% is reached with air purging every hour for 10 minutes, and the temperature of barley water with a protein content below 12.7% per rv is 12 ± 1 ^o C, and for high-protein barley 11 ± 1 ^o C.

Soaking is carried out in a continuous stream of water and air, and water is supplied to the lock tub from the pressure tank, heated at least 12 ^o C.

 Soaking is carried out by irrigation of a mass of grain, which is pre-filled with water, and kept under water for 6-8 hours, then the water is drained and irrigation is carried out with the drain open.

 Air-irrigation soaking is carried out, which involves alternating irrigation with aeration and holding the grain under water, and aeration is carried out by suctioning air from the bottom of the lock apparatus, and the total time of irrigation and aeration is 70% of the total duration of irrigation.

 Malt is grown in pneumatic malt houses by loading pre-soaked grain in boxes, drums or on “mobile beds”, maintaining the aerobic conditions of grain respiration by blowing barley with conditioned air, thereby ensuring the heat released during germination, and the germination time for light malt is up to 7-8 days, for dark malt up to 9 days.

 The malt-growing boxes are rectangular in shape, the walls of which are made of concrete or brick, each box has two bottoms, the main bottom is cemented with a slight slope for water drainage, and the second bottom consists of sieves with oblong trapezoidal openings of 1.5x2.0 mm on the upper base moreover, the live section of the holes should be at least 10% of the area of the sieves, the height of the walls of the boxes above the sieves is from 1-1.2 m to 1.5-1.75 m, a width of 3 m and a length of 10-15 m.

 In the process of soaking or growing malt, growth activators are used.

To obtain light malt, for the production of light beers, the malt is dried by gradually increasing the temperature and periodically tedding, first raising the temperature to 50-55 ^o C and ending with drying the malt by drying at a temperature of 80-85 ^o C.

To obtain dark malt, for the production of dark beers, the malt is dried by raising the temperature during the first 14 hours in two-tier dryers to 52 ^o C and during the next 8 hours to 62 ^o C when tedding, then the temperature is gradually raised to 70 ^o C for 14 hours, up to 100 ^o C for 4-6 hours and up to 102 ^o C, keeping at this temperature for 4 hours

 Malt is discharged from the malt dryer into an intermediate hopper and sent to a sprouting machine equipped with aspiration, after weighing, the malt is fed to the purified malt hopper, and the sprouts are sent to a special hopper.

 Light malt is prepared by the static method by soaking, growing and drying the malt in one unit using malt growing boxes.

To obtain highly enzymic malt (diaparin), the soaking is carried out in a cold mode during aeration, using water with a temperature of 10-12 ^o C for 72 hours to a humidity of not lower than 43.5-47%, the growth is carried out at a temperature not exceeding 15-16 ^o C in for 8-9 days with regular tedding and intensive blowing during the first 5 days, drying is carried out with increased traction and the maximum allowable temperature on the lower lattice 50 ^o C.

To obtain caramel malt, freshly moist moist malt is saccharified by slowly heating in a frying drum to 70 ^o C, and maintaining this temperature for 40-50 minutes, the saccharification process is carried out for 3 hours, then the malt is heated to 110-120 ^o C to obtain light caramel malt or up to 150-170 ^o C to obtain dark malt, for medium-colored malt, frying is carried out at 130-150 ^o C.

To obtain burnt malt, ready-made dried barley malt or barley is used, previously moistened and aged in a heap for 11-12 hours, which is loaded into the frying drum and the temperature is raised to 150-160 ^o C for 30 minutes, after which it is slowly and uniformly raised temperature up to 220 ^o C for 1.5 hours, wetting with water at the end of the process at the rate of 1.5% water in relation to the mass of malt.

Freshly dried malt is kept in clean, dry, prophylactic granaries for at least 30 days, and malt is sent for storage at a temperature not exceeding 20 ^o C.

 During the storage of malt, temperature and humidity are controlled.

 The method of production, storage and preparation for the sale of beer involves the delivery, acceptance and storage of raw materials, crushing malt and unmalted raw materials, preparation of mash, boiling wort with hops, separating the wort from hop hops, clarifying, cooling and aerating the wort, fermenting beer wort, fermenting brewing beer, filtering beer, pouring beer into bottles and / or barrels, and / or kegs, packing, loading into containers, stacking them in piles in a warehouse and transportation for sale. At least part of the operations for storage and / or transportation, and / or loading, and / or delivery of at least part of the total volume of raw materials and products is carried out using an air-transparent device made in the form of a container of at least three walls described above .

During the acceptance process, the safety of the packaging and the integrity of the seals on the shipping container are checked, after which analytical control is carried out and each type of raw material is sent to the appropriate storage, moreover, flour and cereal are stored in a separate warehouse, in the hop warehouse the temperature should be 0-2 ^o C at relative humidity not higher than 70%
When storing unmalted materials, bags with flour and cereal for storage are stacked in stacks, which are placed on additional pallets of the container in the form of wooden slats or racks, and in the warm season, bags with flour and cereal are stacked in stacks of three bags wide, and in cold out of five.

 During storage, the width of the aisles between stacks should be at least 0.5 m.

When the temperature in the storage is higher than 10 ^o C and the moisture content of the raw materials is up to 13%, 8 rows are stacked in the stack, and above 13% to 14%, respectively, 6 rows, at a temperature in the storage below 10 ^° C and the humidity of the raw materials is up to 13%, the stack is stacked 10 rows of bags, and above 13 to 14%, respectively 8 rows.

 When storing hops packed in bags, cylinders or other containers, leave free space for access to the walls, ceiling and floor, the room is equipped with racks installed at a height of at least 200 mm from the floor.

In the hop storage, the temperature is maintained from 0 to 2 ^o C with a relative humidity of not higher than 70%
When storing granulated and briquetted hops in boxes, the boxes are installed on racks no more than 8 in height, the distance between stacks, as well as stacks and walls, must be at least 7 m.

 Crushing of malt is carried out by the method of dry crushing or partially moistened (conditioned), or by the method of "wet" crushing, while in the process of "wet" crushing, the malt is moistened to a moisture content of 18-22% with water circulating in a closed circuit.

For mashing, the amount of water is determined by the formula
H E • (100-m) / m,
where H is the amount of water for every 100 kg of malt;
E the expected yield of the extract,
m is the required mass fraction of solids in the first wort,
For mashing take the last wash water collected from the previous cooking, pre-heated immediately after collection.

Water for beer production is used with an alkalinity index P _n ≥ 1 and a ratio of calcium and magnesium ions of at least 1: 1 or 2: 1, or 3: 1.

 The required salt composition of the water is regulated by the use of ion-exchange filters.

 The water treatment plant consists of cation exchange and anion exchange filters, mechanical and carbon filters, contact containers, electrolysis installation, tanks for preparing regeneration solutions, pumps, storage tanks (not shown in the drawings).

 To adjust the alkalinity of water, lactic acid is used.

 To bring the indicator of alkalinity of water use gypsum (or calcium chloride).

Mashing is carried out by the infusion method, which involves mashing at the beginning of the process at 40 ^° C, holding at 40 ^° C for 30 minutes, heating to 52 ^° C for 12 minutes, holding at 52 ^° C for 30 minutes, heating to 63 ^° C for 11 minutes, holding at 63 ^° C for 30 minutes, heating to 70 ^° C for 7 minutes, holding at 70 ^° C for 30 minutes, heating to 72 ^° C for 2 minutes and holding at 72 ^° C until complete saccharification, after which the saccharified mash is heated to 76-77 ^o C and transferred to the filter.

Mashing is carried out with one decoction, starting it at 50-52 ^o C and keeping at this temperature for 30 minutes, after holding 1/3 of the mass of the mash with the mixer turned off, lower it into the mash boiler, where it is heated to 62-63 ^o C with the mixer working, kept at this temperature for 20 minutes, then raised to 70 ^° C, held for 15 minutes, brought to a boil and boiled for 20 minutes, after which the mass was returned to the main part in a mash vat, where the temperature rises to 70 ^° C, at which hold for 30 minutes and check the saccharification, in the case of incomplete saccharification, the mash is heated to 72-73 ^o C and maintained until completely saccharified, after which the temperature is increased to 76-77 ^o C and transferred to the filtering.

Mashing is carried out with two decoctions, starting the process at 50-52 ^o C, keeping for 15-30 minutes, after which 1 / 2-1 / 3 of the mash mass is lowered into the mash boiler, heating to 63 ^o C, and keeping for 15-30 minutes , raise the temperature to 70 ^o C, incubated for 20-30 minutes, quickly bring to a boil and boil for 15-30 minutes, then return to the mash vat, in which the temperature is maintained at 62-63 ^o C for 10-15 minutes, after that 1/3 of the mash mass is lowered into the mash pot, slowly heated to 70 ^o C, kept for 20 minutes and quickly brought to a boil and boiled for 20 minutes, then boil A part of the mash is pumped into the mash tub, the tank, so that the temperature in it reaches 70 ^° C, is kept at this temperature for 30 minutes, the saccharification is checked, saccharification is adjusted to the required value, heated to 76-77 ^° C and fed to the filter.

Mashing is carried out with three decoctions, each time dipping 1/3 of the mash in the mash boiler for boiling with extracts until completely saccharified, after which the mash is heated to 76-77 ^o C and transferred to the filtering.

 Mashing is carried out with boiling of the entire thick part of the mash using a mash boiler with a volume equal to or close to the volume of the mash tub.

 For mashing use unmalted raw materials as additives.

 Together with unmalted raw materials, enzyme preparations are used.

 As unmalted raw materials, used collapsed barley, malting barley of the second grade, barley with a reduced degree of germination, corn flour, fat-free soy flour, rice section.

 Mashing using unmalted raw materials is carried out by the infusion method, in which malt and unmalted materials are simultaneously rubbed, a preparation is added, previously dissolved in a small amount of water, acidified if necessary.

Mashing using unmalted raw materials is carried out in a single-welded separate method, in which 3/4 of the amount of enzyme preparation, 10% of malt of the required amount are mixed in one apparatus, and the entire amount of unmalted material is filled with water at a temperature of 45 ^o C and heated to gelatinization and saccharification to boiling with pauses: at 40 ^° C for 30 minutes, at 52 ^° C for 20 minutes, at 63 ^° C for 15 minutes, then the mash is quickly heated to boiling and boiled for 30 minutes; 1-1.5 hours before the end of the first stage in another apparatus at 40 ^° C, mashing of the remaining malt and enzyme preparation is started, an unmalted mash is introduced, kept and heated with pauses, then at the end of saccharification it is heated to 76-77 ^° C and pumped to filtration.

 Mashing using unmalted raw materials is carried out in a single-welded joint method, withholding pauses and subsequent boiling for 10-20 minutes, the liquid part is taken, the remaining part is heated to boiling and boiled for 30 minutes, after the mash is combined, complete saccharification is performed.

 Immobilized enzymes are used.

 Amylosubtilin P10X, Amilorizin P10X and Xyloglucalophostidine P10X are used.

 As carriers of immobilized enzymes, macroporous silochrome, silica gel, alumina and aldehyde styrenedivinylbenzene are used.

 Filtration of the mash is carried out in two stages: separation of the first wort and washing of the remaining grains to wash the extractives.

 In the filtering process, kieselguhr is used, which is added at the rate of 1-2 kg per 1 ton of grain products.

 Filtration is carried out in filtration tanks, in which, to displace air from the pipes of the battery and the storage space of the tank, they are filled with hot water from below so that the water covers 1.0-1.5 cm of the sieves.

Filtration is carried out on mash filters, in which, after collecting the first wort, the pellet is washed by supplying water with a temperature of 75-80 ^o C, maintaining the pressure on the filter of 1.2-1.5 kG / cm ² .

 Boiling the wort with hops is carried out for 1.5-2 hours until a transparent product is obtained during the folding of protein-tannins.

 When boiling wort with hops, pressed hops are used.

 When boiling wort with hops, wet-milled hops are used.

 When boiling the wort, hop extract is used as a hop product.

 Some hop products are replaced with herbal supplements: white wormwood, yarrow.

 In the process of boiling the wort with hops, raw sugar is introduced in the form of a syrup.

 To prepare Riga beer, they use light barley malt and base condition hops by color, mashing is carried out with one or two decoctions.

 To prepare Moscow beer, the wort is made from light barley malt 80% of rice cereal 20% and base hops by color, mashing is carried out according to the double-boiled mode, rice cereal is introduced into the first part of the mash, the first boil is boiled for 40 minutes.

 For the preparation of Leningrad beer, the wort is made from light barley malt 90% rice cereal 10% and hops of the basic condition by color.

 For the preparation of Ukrainian beer, the wort is prepared from light 50% dark 44% caramel 6% malt and hops of the basic condition by color, mashing is carried out in two or three decoction methods.

 To prepare the March beer, the wort is made from light 50% dark 40% caramel and burnt 10% malt and hops with a basic color indicator, mashing is carried out separately according to the three-stripping method.

 For the production of Porter beer, the wort is made from dark malt with the addition of light, caramel and burnt malt, as well as hops with basic color indicators, mashing is carried out in two or three boiling methods.

 For the production of Velvet beer, the wort is made from dark 47% caramel 26% burnt 2% malt and 25% sugar or raw sugar is added using hops with a basic color indicator; mashing is carried out using a two-boiled method.

 For the production of Zhiguli beer, wort is prepared from light malt with the addition of unmalted materials of barley and corn flour or crushed barley and up to 0.5% soy flour, mash is prepared using a two-boiled method.

 For the production of amateur beer, the wort is prepared from light barley malt using unmalted wheat, mash is prepared using a two-boiled method.

 For the production of Stolichnaya beer, the wort is prepared from malt of the best dissolution with the addition of 20% glucose, mashing is carried out in a two-boiling way, rice section is added to the first broth, hops are set in four steps.

 For the production of beer, Double Golden Wort is made from 81% light malt with the addition of 9.5% caramel malt and 9.5% rice flour or chopped mash, mashing is carried out in a double-boiled mode.

 For the production of Nevsky beer, wort is made from 90% light malt and 10% rice flour or slice, mashing is carried out according to the double-boiled mode, hops are set in four steps.

 For the production of beer, the Ostankino wort is prepared from 78% light malt and 22% caramel malt, mash is prepared using a two-boiled method.

 For the production of Pilsen beer, the wort is prepared from aged 3-4-month-old malt obtained from Bohemian and Moravian barley, mashing is carried out using a two-boiled method.

Wort cooling is carried out in two stages: first up to 60 ^o C in settling tanks or refrigerated plates and up to 5-6 ^o C in plate heat exchangers or irrigation refrigerators.

 Wort clarification is carried out in hydrocyclones at a speed of 15-20 m / s at the exit from the nozzle or on separators, or by flotation with aeration with provided air.

 The resulting waste during storage of raw materials, malt crushing, grain waste, beer grains, hop grains are sent for processing for livestock feed.

 Before fermentation, preliminary fermentation of seed yeast is carried out by mixing 0.4-0.5 l of seed yeast per 1 gallon of wort, after stirring with a stirrer provided with air or carbon dioxide, leave it to be fermented for 1-3 hours.

 In the case of using pre-fermentation tanks, seed yeast is prepared for the entire capacity of the vat and is set in an amount of 0.4-0.5 L per 1 hl of wort during the pumping of the first cooking wort and topped up with the subsequent wort must.

The fermentation temperature in the first 24-36 hours is maintained depending on the type of beer produced from 8-9 ^o C to 10-12 ^o C with gradual cooling at the end of fermentation to 4-5 ^o C.

 The duration of fermentation is determined by the indicators of the visible extract and the apparent degree of fermentation.

For Zhiguli beer, the apparent extract at the end of fermentation should be 4.5-4.0% and the visible degree of fermentation 59.1-63.6%
For Riga beer, the visible extract at the end of fermentation should be 4.2-3.9%; the visible degree of fermentation 65.0-67.5%
For Moscow beer, the visible extract at the end of fermentation should be 4.7-4.3%; the visible degree of fermentation is 63.8-66.9%
For Leningrad beer, the apparent extract should be 6.8-6.5% and the visible degree of fermentation 66.0-67.5%
For Ukrainian beer, the apparent extract should be 5.6-5.0% and the visible degree of fermentation 56.9-61.5%
For March beer, the apparent extract should be 5.8-5.5% and the visible degree of fermentation 60.0-61.1%
For Porter beer, the visible extract should be 8.8–8.3% and the visible degree of fermentation 56.0–58.5%
The fermentation process is carried out in semi-continuous mode in closed vertical apparatuses equipped with fermentation batteries, each of which consists of one fermenter and five fermentation apparatuses.

After fermentation, the young beer is sent for fermentation at a temperature not exceeding 5 ^o C.

Fermentation is carried out batchwise in closed devices without contact with air at a temperature of 0 to 2 ^o C under a pressure of carbon dioxide of 0.4-0.6 kG / cm ² .

 The duration of maturation for Zhigulevsky beer is at least 21 days.

 The duration of maturation for Riga and Moscow beer is at least 42 days.

 The duration of maturation for Leningrad beer is at least 90 days, for Ukrainian and March beer at least 30 days.

 The duration of the fermentation for Porter beer is at least 70 days.

 The duration of maturation for Velvet beer is no more than 3 days.

 Fermentation and fermentation of beer is carried out in cylindrical tanks.

 Fermentation and fermentation is carried out according to the carbon dioxide technological scheme by saturating the wort with carbon dioxide when pumping it into fermentation tanks in order to foaming the medium and eliminating the possibility of the wort coming into contact with air.

For the production of beer with increased resistance, malt is used with a shelf life of at least 45 days and with a germination capacity of at least 95%
Mashing of malt is carried out according to the double-boiling method, the wort is boiled with hops for at least 2 hours so that the amount of evaporated water per hour is 5-6%
An enzyme preparation is added to the chilled wort 2 hours before the introduction of yeast, fermentation is carried out for 10 days.

Before fermentation, an enzyme preparation is introduced into the tank, fermentation is carried out at 0-2 ^° C and a pressure of at least 0.5 kG / cm ² for 40-42 days.

After fermentation, the beer is cooled to 0 ^o C and filtered on a kieselguhr filter, and then through a filter with a blank board.

 After filtering, the beer is treated with an adsorbent and pasteurized after bottling.

 After fermentation, the beer is filtered on kieselguhr filters.

 Filtration is carried out on separators or on frame filters using a filtration mass, which is washed after each filtration.

Before bottling, carbonization of beer, previously cooled to 0-5 ^o C, is carried out, after carbonization, the beer is kept for 6-8 hours.

Before bottling, the beer is pasteurized in a stream, and beer is pasteurized at a temperature of 2-3 ^° C, and pasteurization is carried out at 70-72 ^° C for 30 seconds.

After filtration, before dispensing, beer is sent to collectors located in an isothermal room with a temperature of no higher than 25 ^o C for holding for 3-8 hours at a pressure of at least 0.5-1.0 kG / cm ² .

 Bottling of beer is carried out on semi-automatic or automatic lines in bottles of dark green or orange glass that does not let in light rays, after which they are immediately corked with crown caps.

 Bottling of beer is carried out in cans made of sheet metal, the inside of the cans being coated with enamel consisting of synthetic resin and oils.

 Before bottling beer in cans they serve carbon dioxide.

 Pouring beer into cans is carried out by extrusion with carbon dioxide.

 Bottling is carried out in wooden or aluminum barrels.

 After bottling beer in bottles or barrels produce labeling.

 Bottles or cans are placed in boxes that are installed in containers, then sent to the store and stacked.

 Light Baltika Light beer is prepared with an alcohol content of 4.4 vol. initial wort density of 11.0% and an energy value of 37.1 kcal per 100 g of beer.

 Beer "Baltika Special" is prepared with an alcohol content of 4.4 vol. initial wort density of 11.5% and an energy value of 40 kcal per 100 g of beer.

 Baltika Classic beer is prepared with a high carbon dioxide content and an alcohol content of 4.8 vol. initial wort density of 12% and an energy value of 46.0 kcal per 100 g of beer.

 Dark beer "Baltika Original" is prepared with an alcohol content of 5.6 vol. an initial wort density of 15% and an energy value of 54.9 kcal per 100 g of beer.

 Dark beer "Baltika Porter" is prepared with an alcohol content of 7.0 vol. an initial wort density of 17.0% and an energy value of 60 kcal per 100 g of beer.

Light beer "Baltika Parnas" is prepared with an alcohol content of 5.6 vol. and an initial wort density of 13%
Baltika Export beer is prepared with an alcohol content of 54.4 vol. and store no more than 8 months.

 The water for the preparation of all Baltika beer sorts is purified using a combination of sand filters and activated carbon filters.

 Beer Baltika Svetloe, Baltika Special, Baltika Classic, Baltika Original, Baltika Porter and Baltika Parnas is bottled with 0.5 and / or 0.33 liter bottles and / or cans, after whereby bottles and / or cans are packaged in boxes that are mounted on pallets of containers for transportation and / or storage and / or sale without reloading.

 Baltika Export beer is poured into barrels and / or kegs, which are installed for transportation and / or storage, and / or sold in containers without subsequent transshipment.

 Beer "Petrovsky", "Kalinkin" is prepared light with a high alcohol content.

 Beer "Stepan Razin" is prepared dark.

 Petrovskoe, Kalinkin, Stepan Razin beer is poured into bottles with a capacity of 0.5 and / or 0.33 L and / or cans, which are packed into boxes, which in turn are installed on pallets of containers for transportation and / or storage, and / or implementation without intermediate overloads.

 Beer "Old Yamskoye", "Klinskoe", "Radonitsa", "Clinfort", "Britain" is prepared with an initial wort density of at least 11% and high resistance.

 Beer "Old Yamskoye", "Klinskoye", "Radonitsa", "Clinfort", "Britain" is poured into bottles with a capacity of 0.5 and / or 0.33 l and / or cans, bottles and / or cans are packed in boxes that installed in containers on pallets for transportation and / or storage, and / or sale without intermediate transshipment.

Beer "Agoy" is prepared with an alcohol content of at least 4.8 vol. and an initial wort density of 13%
Beer beer is prepared with an alcohol content of at least 4 vol. and an initial wort density of 15%
Kholmogorskoye beer is prepared with an alcohol content of at least 3.8 vol. and an initial wort density of 11%
Beer "Agoy", "Kholmogorskoye" and "Boyarskoye" are prepared with resistance without preservatives and pasteurization, which is 15-20 days.

 Agoy, Kholmogorskoye and Boyarskoye beer are bottled with 0.5 and / or 0.33 liter capacity and / or Eurobottles and / or cans, followed by packing into boxes and placing the containers on containers for transportation and / or storage, and / or implementation without intermediate overloads.

 Beer "Ochakovo", "Ochakovo special" is prepared light with an alcohol content of at least 4.7 vol. initial wort density of 13% and resistance 30 days.

 Beer "Stolichnoe" is prepared light with an alcohol content of at least 4.6 vol. and resistance for at least 30 days in glass and plastic bottles and at least 6 months in cans.

 Barley ear beer is prepared light with an alcohol content of at least 3.2 vol. moreover, when preparing it, it is kept in the workshop for at least 21 days, and the beer resistance is 10 days.

 Beer Ochakovskoye, Ochakovskoye special, Stolichnoe, Barley ear is poured into glass bottles with a capacity of 0.5 and / or 0.33 l, into plastic bottles with a capacity of 2 l and / or cans, after which the bottles and / or cans are packaged in boxes that are installed on pallets of containers for transportation and / or storage, and / or sale without intermediate transshipment.

Beer "Moscow" is prepared light pasteurized with an alcohol content of 4.5 vol. and an initial wort density of 13%
Beer "Kutuzovskoe" is prepared light pasteurized with an alcohol content of 4.8 vol. and an initial wort density of 14%
Beer "Trekhgornoye" is prepared light pasteurized with an alcohol content of 4.5 vol. and an initial wort density of 12%
Beer "Zhigulevskoe" is prepared light pasteurized with an alcohol content of 3.6 vol. and an initial wort density of 11%
Beer "Moscow", "Kutuzov", "Trekhgornoe", "Zhigulevskoe", "Barley ear" is poured into glass bottles with a capacity of 0.33 and / or 0.5 l and / or cans, and / or barrels, and / or kegs , pack bottles and / or cans in boxes and install boxes and / or barrels, and / or kegs in containers for transportation and / or storage, and / or sale.

 Celebratory, Tver Light, and Tver Dark Beer are bottled with 0.5 and / or 0.33 liter capacity, and Athanasius beer in 0.26 and / or 0.5 liter and / or barrels, and / or cans, after which the bottles are placed in cardboard boxes and tightened with a film of polyethylene, and then the boxes are installed on pallets of containers for transportation and / or storage, and / or sale without intermediate overloads.

 They produce Taopin-Svetloe, Taopin-Darknoe, Kulikovo Pole, Dialog, Tula, Piquant, Golden Spike, Competitor, Tula Arsenal beer and make beer in bottles with a capacity of 0.33 and / or 0.5 l and / or cans that are packed into boxes and placed on pallets of containers for transportation and / or storage, and / or sale.

 Anita, Vecherny beer is produced, poured into bottles of 0.5 and / or 0.33 liter capacity and / or cans, which are packed in boxes and placed on pallets of containers for transportation and / or storage, and / or implementation.

 Beer "Viking" is prepared light with an alcohol content of 5 vol. initial wort density of 12.5% and a shelf life of pasteurized up to 45 days or up to 90 days, unpasteurized up to 20 days.

 Beer "Premiere" is prepared light with a content of 5 vol. alcohol, the initial density of the wort 13% and a shelf life of 8 days.

 Beer "St. George" is prepared light with an alcohol content of 3.7 vol. initial wort density of 11% and a shelf life of 7 days.

 Beer "Vladimir Monomakh" is prepared light with an alcohol content of 5.4 vol. initial wort density of 13% and a shelf life of 8 days.

 Viking, Premier, Georgievskoye, Vladimir Monomakh beer is poured into glass bottles with a capacity of 0.33 L and / or Euro bottles with a capacity of 0.5 L, and / or cans, pack bottles and / or cans into boxes and / or boxes and place them on pallets of containers for transportation and / or storage, and / or sale.

 Rifey beer is prepared with an alcohol content of at least 4.2 vol. or not less than 3.5 vol. with an initial wort density of 11.5 and 10.5%, respectively, and a shelf life of unpasteurized 15 days, and pasteurized 60 days.

 Perm beer, Provincial beer is prepared with an alcohol content of 4.7 vol. the initial density of the wort is 13% and the shelf life of unpasteurized beer is 20 days, and pasteurized beer is 60 and 90 days.

 Beer "Premier Classic" is prepared with an alcohol content of 4.6 vol. initial wort density of 11% and a shelf life of 8 days.

 Rifey, Gubernskoye and Premier Classic beer are poured into 0.5-liter Eurobottles and / or cans, put into boxes and placed on boxes on pallets of containers for transportation and / or storage, and / or sale without intermediate transshipment .

 Pikur Classical beer is prepared light with an alcohol content of 3.7 vol. initial wort density of 12% and shelf life of unpasteurized beer 10 days, pasteurized 30 days.

 Beer "Pikur Nostalgia" is prepared with an alcohol content of at least 3.2 vol. an initial wort density of 11% with an energy value of 41 kcal per 100 g of beer.

 Beer "Petrovsky" is prepared with an alcohol content of at least 3.6 vol. initial wort density of 14% with an energy value of 52.5 kcal per 100 g of beer.

 Beer "Pikur Dark" is prepared with an alcohol content of 3.2 vol. initial wort density of 12% and shelf life of unpasteurized beer 10 days, pasteurized 30 days.

 Beer "Pikur Original" is prepared light with an alcohol content of 4.2 vol. initial wort density of 13% and shelf life of unpasteurized beer for 10 days, pasteurized for 30 days.

 Beer "Patra" is prepared with an alcohol content of 4.5 vol. the initial density of the wort is 12.5% and the shelf life of unpasteurized beer is 10 days.

 Beer "Patra Amateur" is prepared with an alcohol content of 4.5 vol. initial wort density of 10.5% and shelf life of unpasteurized beer for 10 days.

 Beer "Patra Original" is prepared with an alcohol content of 7.3 vol. initial wort density of 18% and a shelf life of 10 days.

 Beer "Prince" is prepared with an alcohol content of 6 vol. initial wort density of 14% and a shelf life of 10 days.

 Pikur Classical beer, Pikur Dark, Pikur Original, Pikur-Nostalgia, Petrovsky, Patra, Patra Amateur, Patra Original, Prince, are poured into Eurobottles with a capacity of 0 , 5 and / or 0.33 L and / or cans that are packed into boxes and placed on pallets of containers for transportation and / or storage, and / or sale.

 Beer "Fat Man" is prepared light with an alcohol content of 3.8 vol. initial wort density of 12% and a shelf life of 12 days.

Beer "Saranskoye" is prepared light with an initial wort density of 11.5% and a shelf life of 8 days at a temperature of 2 to 12 ^o C.

 Spartak beer is prepared light with an alcohol content of 4.8 vol. initial wort density of 14% and shelf life of 15 days.

 Beer “Fat Man”, “Saranskoye” and “Spartak” are poured into bottles with a capacity of 0.33 and / or 0.5 l and Eurobottles with a capacity of 0.5 l, and / or cans that are packed in boxes and placed on pallets of containers for transportation and / or storage, and / or sale.

 Beer "Siberian crown special" light is prepared pasteurized with an alcohol content of 4.5 vol. energy value of 44.7 kcal per 100 g of beer.

 Original Siberian Crown light beer is prepared pasteurized with an alcohol content of 3.8 vol. and an energy value of 38.7 kcal per 100 g of beer.

 Beer "Siberian Crown festive" light is prepared pasteurized with an alcohol content of 5.6 vol. and an energy value of 53.1 kcal per 100 g of beer.

 Beer "Siberian Crown festive" dark is prepared pasteurized with an alcohol content of 5.4 vol. and an energy value of 50.1 kcal per 100 g of beer.

 Sibirskaya Korona beer is poured into glass bottles with a capacity of 0.33 and / or 0.5 l and / or cans, which are packed into boxes and placed on pallets of containers for transportation and / or storage, and / or sale.

Beer "Stalingrad" is made dark with an alcohol content of at least 3.7 vol. and an initial wort density of 14%
Akhtuba beer is made with an alcohol content of at least 3.8 vol. and an initial wort density of 14%
Volzhanin beer is prepared with an alcohol content of at least 2.9 vol. initial wort density of 11% and energy value of 37 kcal per 100 g of beer.

 Beer "Stalingrad", "Akhtuba", "Volzhanin", "Bylina", "Prestige", "Peter the Great" is poured into glass bottles with a capacity of 0.33 and 0.5 l and / or cans, pack them in boxes and set them on pallets of containers for transportation and / or storage, and / or sale.

 Beer "Hero" is prepared dark with an alcohol content of at least 3.7 vol. initial wort density of 14% with an energy value of 48.2 kcal per 100 g of beer and a resistance of 12 days.

 Beer "Grad Simbirsk" is prepared light with an alcohol content of at least 3.7 vol. an initial wort density of 13% with an energy value of 36 kcal per 100 g of beer and a resistance of at least 10 days.

 Beer "Grad Simbirsk Yubileinoe" is prepared light with an alcohol content of at least 3.8 vol. initial wort density of 14% and resistance 12 days.

 Ulyanovsk beer is prepared light with an alcohol content of at least 3 vol. initial wort density of 11% and resistance of at least 10 days.

 Vityaz, Grad Simbirsk, Grad Simbirsk Yubileinoe, Ulyanovsk beer is poured into glass bottles with a capacity of 0.33 and / or 0.5 l and / or cans, which are packed into boxes and placed on pallets of containers for transportation and / or storage, and / or implementation.

Donskoy beer is prepared with an initial wort density of 11% Donskoye Original beer, Sarmatskoye 12% Lux beer 13% Debut beer - 14%
Beer "Donskoy", "Donskoy Original", "Sarmatian", "Lux", "Debut" is poured into glass bottles and / or cans that are packed into boxes, or poured into barrels and / or kegs, and the boxes and / or barrels, and / or kegs are mounted on pallets of containers for transportation and / or storage, and / or sale.

Beer "Slavutich" is prepared with an initial density of wort 12%
Beer "Khortitskoye" is prepared with an alcohol content of 3.6 vol. and an initial wort density of 14%
Beer "Zaporizhka" is prepared with an alcohol content of 3.0 vol. and an initial wort density of 11%
Beer "Kozatska force" is prepared with an alcohol content of 3.5 vol. and an initial wort density of 13%
Beer "Zaporizhzhe specialties" is prepared with an alcohol content of 3 vol. and an initial wort density of 11%
Beer "Old Dnipro" is made dark with an alcohol content of 3.6 vol. initial wort density of 14%
Beer "Slavutich", "Khortitskoe", "Zaporizhka", "Kozatska force", "Zaporizhka specialties", "Old Dnipro", "Baida" are poured into glass bottles and / or cans, which are packed into boxes and / or boxes and installed on pallets of containers for transportation and / or storage, and / or sale.

 Original Chernihiv beer is made with an alcohol content of at least 3.1 vol. initial wort density of 11% and pasteurized beer resistance for at least 30 days.

 Chernihiv beer is prepared with an alcohol content of at least 3.1 vol. the initial density of the wort is 11% and the resistance of unpasteurized beer is not less than 9 days, and pasteurized beer not less than 30 days.

 "Chernigov Viennese beer" is prepared with an alcohol content of at least 3 vol. initial wort density of 11% and the resistance of unpasteurized beer for at least 8 days, and pasteurized beer for at least 30 days.

 The Governor beer is prepared with an alcohol content of at least 3.7 vol. initial wort density of 13% and pasteurized beer resistance for at least 30 days.

 Original Chernigov beer, Chernihiv beer, Vienna type Chernigov beer and the Governor beer are poured into 0.5 liter glass bottles and / or cans, packed into boxes and placed on pallets of containers for transportation and / or storage, and / or implementation.

 The method of storage and preparation for sale of malt and / or beer includes preparation, acceptance, unloading, packing in containers and / or containers, transportation for storage, unloading, stacking, storage, preparation for sale and shipping to the consumer. At least part of the operations of delivery and / or acceptance, and / or unloading, and / or transportation, and / or unloading, and / or storage, and / or storage, and / or preparation for sale, is carried out using the aeropaque device described above constructive implementation.

 In the process of acceptance before unloading, samples are taken to conduct a qualitative analysis for compliance with the accompanying documentation.

 Unloading is carried out by drawing or using a conveyor car unloading machine, or using a universal truck unloader.

 Storage malt is packaged in disinfected bags, after which the bags are placed in containers.

 Containers with bags of malt are transported for storage by a forklift or electric forklift.

 Containers with bags of malt are installed in piles at a distance of 0.25 m from the walls, leaving passages between the piles.

Humidity during storage support no higher than 6%
Upon delivery of freshly dried malt, storage shall be conducted for at least 30 days.

 The storage should be darkened without direct sunlight.

The temperature in the store support 5-18 ^o C.

 Beer is delivered in bottles packaged in boxes loaded in containers.

 Beer is delivered in wooden or aluminum barrels loaded into containers.

 Beer is delivered in cans loaded in boxes installed in containers.

 Moving boxes or containers in the storage is carried out using a plate conveyor or electric car, or stackers.

 As a transport container use a 20-nested box for bottles.

 Boxes are made of wood or metal, or of cardboard, or of polymeric material.

 Delivery of small lots is carried out on pallets of containers in packages.

 Pallets are solid, rack-mounted or box-shaped.

 Beer is stored 1-2 days after bottling.

 Beer is delivered for sale by road or other means of transport.

 In the summer, beer is delivered covered with a tarp.

 In winter, beer is delivered covered with insulation material.

 Malt is delivered in isothermal conditions.

 Porter beer is stored for at least 10 days after bottling, with the bottles oriented upside down.

 The packaged beer "Agoy", "Kholmogorskoye" and "Boyarskoye" are stored without preservatives and pasteurization for 15-20 days.

 The packaged beer Ochakovskoye, Ochakovskoye Special, Governor, Pikur Classic, pasteurized, Pikur Original, pasteurized, Chernigov Original, Chernigov Beer and Chernigov Viennese Type beer are stored for 30 days.

 Beer "Stolichnoe", packaged in glass and plastic bottles, stored for at least 30 days, and packaged in cans for at least 6 months.

 Stacked beer "Barley ear", "Grad Simbirsk", "Ulyanovsk" stored 10 days.

 The packaged beer Premier Classic, Premier, Vladimir Monomakh is stored for 8 days.

 The packaged beer "Georgievskoye" is stored for 7 days.

 The packaged Rifey beer is unpasteurized, stored 15 days, and pasteurized 60 days.

 The packaged beer "Perm Gubernskoye" is unpasteurized, stored for 20 days, and pasteurized 60 and 90 days.

 The packaged beer "Patra", "Original Patra", "Prince", "Dark Picard" - unpasteurized, "Original Picur" is stored for 10 days.

 The packaged beer "Fat Man", "Vityaz", "Grad Simbirsk", "Jubilee" is stored for 12 days.

Stacked beer "Saranskoye" is stored for 8 days at a temperature of 2 to 12 ^o C.

 The packaged Spartak beer is stored for 15 days.

 Example 1

 Preparation of light malt is carried out at the malt or the malt department of the brewery.

After cleaning and sorting the barley, it is washed with water and disinfected with quicklime at the rate of 3 kg per 1 ton of grain. Rinsing and disinfection is carried out in a lock vat, which is pre-filled 1/3 with water, then a weighed amount of barley is poured and added with water so that its level is higher than the grain, mixed and left for 1.0-1.5 hours, then removed alloy, dirty water is removed, fresh is collected, a disinfectant solution is added, mixed and left for 2-3 hours, after which the water is drained. In winter, when washing chilled grain, it is advisable to use warm water with a temperature of 20-25 ^o C. Soaking is carried out at a water temperature of 10 to 17 ^o C. Grain in the lock tub is alternately left under water or without water, respectively 6 and 4 hours. Independently from whether it is under water or not, every hour for 10 minutes the grain is blown with air. The change of periods is carried out until the grain reaches a moisture content of 43-44%. Then the grain is transferred to malting, which for light malt proceeds for 7-8 days at a temperature of 12-15 ^o C and relative humidity not lower than 90%. The sprouted grain is fed for drying, which is carried out on a horizontal dryer, gradually increasing the temperature on the upper lattice from 16 to 54 ^o C for 11 hours, then carry out the descent of malt on the lower lattice when the malt humidity is not higher than 10-12%, raising the temperature from 45 to 72 ^o C for 8 hours Thereafter otsushku carried out at 80 ^o C (malt) for pos ednih 3-4 hours.

 In the drying process and on the lower and upper lattices carry out tedding in accordance with the schedule of the drying scheme. Dried malt from the malt dryer is fed through an intermediate hopper to a sprouting machine. Sprouts are harvested separately and then transferred to livestock feed.

 Freshly dried malt is recommended to withstand at least 30 days to ensure the quality and durability of the beer. Extract of the malt is carried out in an air-transparent device in the form of a container having four walls, a parallelepiped shape and a rigid pallet. In the same container, all operations are carried out for the delivery, acceptance, storage and transportation of malt, which eliminates the overload of raw materials during the transition from one operation to another, while eliminating the loss of raw materials and reducing labor costs.

 Example 2

 Velvet beer production.

 To prepare the wort, 47% of dark malt (% of the total amount of rubbed products), 26% of caramel malt, 2% of burnt malt with the addition of 25% of raw sugar or sugar are put into the mash pot.

Mashing is carried out according to the double-boiling method, which starts at 50-52 ^o C, incubated for 15-30 minutes after boiling 1/3 of the mash mass in the mash boiler and transferring it again to the mash tub, stirring and holding for 10-15 min at 62 -63 ^o C. Then again, 1/3 of the mash mass is lowered into the boiler and boiled again, with repeated mixing, the temperature should be 70 ^o C, at which the exposure is carried out for 30 minutes Fully sugared mash is heated to 76-77 ^o C and pumped to the filter. After filtering, the resulting wort is boiled with hops and sugar. The resulting hot wort is pumped through a hop-killer to a hydrocyclone apparatus. Wort is transferred to fermentation with a mass fraction of solids of 12%. Fermentation is carried out until a visible extract of 8.8-8.3% is indicated.
Fermentation is not more than 3 days.

After filtering beer on a kieselguhr filter, the finished beer is poured into dark bottles. Bottles are packaged in wooden boxes, which are installed on the pallets of the container, then they are transported by trucks to the storage, where they are accepted without overloading the products. Part of the products is immediately sent to these containers for sale, and other containers are sent to the storage, where they are stacked, while the lower supporting elements of each upstream container are led into the upper supporting elements of the downstream container. Between the stacks form passages 60 cm wide, the direction of which coincides with the direction of movement of the air cooled to -5 ^o C in the storage, which is carried out forcibly.

 After sending the products to the consumer, which is carried out in the same containers without transshipment, the containers are returned back for further use. This technology ensures the elimination of product losses due to the exclusion of transshipment operations, as well as reduced labor costs and more rational use of storage facilities.

Claims (1)

 For the text of the formula, see page

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