FIELD: food industry.SUBSTANCE: invention relates to the brewing branch of food industry and may be used in households, at brewing mini-plants or industrial brewing plants. According to the invention, the concentrated hopped beer wort for Czech beer production contains 80-100 wt % of pilsner-type light malt "Bojos", "Malz" or "Tolar" grades malt accounts for 80 wt % of the concentrated hopped beer wort quantity. Extract in the malt dry substance accounts for at least 80 wt %, Kolbach index is equal to 36-42%, diastatic power - at least 220 Windisch-Kolbach units, achievable fermentation degree - at most 82%, brittleness - at least 75%. The wort may contain 0-20 wt % of maltose and/or glucose syrup wherein hopping amounts to 6-14 g of α-bitter acids of hop per 100 l of hopped wort up to 80 wt % α-bitter acids of hop are produced from hop extract. At least 20 wt % α-bitter acids of hop are produced from dried or granulated hop Czech hop grades from the Zhatezk, Trshizk or Ustezk regions account for 15-30 wt % of the dose in the total quantity of hop, granulated hop or hop extract. The dry substance content is equal to 40-98 wt %. The concentrated hopped beer wort for Czech beer production is prepared by way of mixing pilsner-type malt with water and 0-20 wt % of maltose syrup and/or glucose syrup, 0-20 wt % of Bavarian-type malt, 0-20 wt % of caramel malt, 0-5 wt % of colouring malt then the wort is mashed by the decoction method then the produced sweet wort is hopped with usage of 6-14 g of α-bitter acids of hop per 100 l of the wort. Maximum duration of the wort hopping is equal to 60-90 minutes with total evaporation of at least 6% of the volume then the hopped wort is condensed till the dry substance content is equal to 40-80 wt %. According to the invention, the produced wort may be used for addition into alcohol-free beverages.EFFECT: invention ensures the possibility of manufacture of hopped wort in a concentrated form which is suitable for Czech beer productio
