The invention relates to a
brewing method of beer capable of reducing
blood sugar, and belongs to the field of beer production. The
brewing method comprises the following steps: taking malt, peas and tartary buckwheat as raw materials to be mixed, smashed, infiltrated and saccharified, then adding water to adjust the
sugar degree to be 30%, and obtaining mash; adding
humulus lupulus into the mash, boiling, cooling and pumping into a
fermentation tank; taking a certain amount of black sesame and black
fungus, performing low-temperature
drying, crushing, sieving, enzymolysis and freeze concentration to obtain a concentrated solution, pumping the concentrated solution into a
fermentation tank, and combining the concentrated solution with cooling liquid in the tank; and inoculating beer
yeast, fermenting at 8-15 DEG C for 7-8 days, and filtering with an
ultrafiltration membrane to obtain the product. According to the invention, the oat malt, the peas and the tartary buckwheat are used as raw materials for the first time and are compatible with the black sesame and the black
fungus, so that the beer with a remarkable
blood sugar reducing effect is developed, the beer is suitable for consumption requirements of special
crowds, and a thought and a theoretical basis are provided for research and development of foods for controlling
diabetes mellitus.