It is described a method for the preparation of beer with red chicory and a beer with red chicory obtained by means of such method. The method utilizes as raw materials four different types of malt, the water, the red chicory and the hop, in the quantities and with the treatment phases here described, and the obtained beer has an amber red colour and a moderate slightly bitter taste, and can be sold off also in bottles, cans, small tanks etc., depending on the market needs.
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