The invention relates to the field of beer brewing, in particular to a hops adding method of low-bitterness wort. The method specifically comprises the following steps: crushing raw material barley malt, performing acid restoration, carrying out heat preservation for 30 minutes at 35 DEG C, carrying out protein decomposition, carrying out heat preservation for 60 minutes at 50 DEG C, carrying outstarch decomposition, carrying out heat preservation for 60 minutes at 65 DEG C, carrying out enzyme deactivation at 78 DEG C, carrying out heat preservation for 10 minutes, performing filtering, boiling wort for 60 minutes, cooling the wort to 75 DEG C, adding mosaic hops, carrying out rotary precipitation for 30 minutes, and cooling obtained liquid to 8 DEG C. The technical scheme provided by the invention has the beneficial effects that: the content of isoalpha acid obtained by isomerizing alpha acid in the final finished wort product is also greatly reduced, the bitterness of the final finished beer product is also greatly reduced compared with that of beer produced by a traditional wort preparation process, and the final finished product is easily accepted by consumers.