The invention discloses a co-fermented Sichuan pepper beer. 0.1-0.6 part of
humulus lupulus is added into 100-200 parts of saccharified wort in batches to prepare wort, then,
precipitation separationis conducted, 5-10 parts of Sichuan pepper nano-
powder is added, after first-time sterilization, 0.1-0.3 part of commercially available beer
yeast is added to carry out twice
fermentation, and then sterilization is conducted again to obtain the co-fermented Sichuan pepper beer. The co-fermented Sichuan pepper beer is prepared by co-fermenting Sichuan pepper and beer, the wort is used for producingalcohol under the action of microorganisms, increasing of
alcohol concentration facilitates changing and dissolving out of internal substances of the Sichuan pepper, and the
solubility of some flavorsubstances and active substances in the Sichuan pepper can be gradually improved along with increasing of the
alcohol concentration, so that the relative content of the characteristic
flavor substances in the Sichuan pepper is improved, and a
flavor stereoscopic feeling of the Sichuan pepper is enhanced. Through reasonable design and blending, the
flavor of the Sichuan pepper and the flavor of the beer are fused and harmonized, and thus the co-fermented Sichuan pepper beer gives people comfortable and cheerful feelings.