In this study, we measured the concentration of Zn2+ in the samples (raw materials, wort, hot trub) collected during the production of malt wort on industrial scale. It was found that the efficiency of Zn2+ extraction from malt, is very low: 95% of ions from the raw materials were removed with the brewhouse waste. It was found that supplementation of the wort in a standard way (addition of Zn2+ salt to the whirlpool filled with wort) is inefficient: more than 50% of the ions added, were removed with the hot trub. We proposed modification of the procedure, involving the delayed addition of Zn2+ salt, until large part of the wort was removed from the whirlpool. As a result, almost 90% of the Zn2+ ions added, were preserved in the wort.