The invention provides a highland barley ice-spring liquor
brewing process method which includes following steps: (1) hulling highland barley and removing impurities to clean highland barley granules; (2) stir-frying the highland barley granules until a
coke-fragrance is generated; (3) adding germinated highland barley to the stir-fried highland barley with uniform mixing, soaking the mixture for 24-72 h, taking the mixture out and washing and draining the mixture to obtain a highland barley
raw material; (4) filling a pot with the
raw material with addition of ice-spring water from
snow mountain to steam-boiling the
raw material for 30-90 min; (5) taking the raw material out and spread the highland barley raw material until the temperature is 30-40 DEG C; (6) mixing liquor
yeast accounting for 0.5-2% of the raw material and saccharifying the raw material in a
jar; (7) after 36-60 h with bubbles occurring, adding the ice-spring water and composite Tibetan liquor
yeast with uniform stirring and performing heat-insulation
fermentation, wherein a liquor
index test is carried out during the
fermentation process; (8) after 20-30 days, finishing
fermentation when the
alcohol degree of the liquor does not increase to obtain the highland barley ice-spring liquor. The method, on the basis of no adding any additives and preservatives, can prolong
shelf life of the liquor, can reduce
precipitation, can maintain the nutritional and functional components in the highland barley as much as possible, and can be used for preparing low-degree fermentation liquor being different in
alcohol degrees (3-18 degrees) and tastes.