Method for brewing oak barrel black beer

Abstract

The invention discloses a method for brewing an oak barrel black beer, which belongs to the technical field of beer brewing and comprises the brewing of a black beer base and the preparation of an aged beer distillate, namely the method for brewing an oak barrel black beer by combining the brewing of the black beer base and the preparation of the aged beer distillate. The method of the invention comprises the following steps of: blending the black beer base and the aged beer distillate stored in an oak barrel in a volume ratio of 14-22:1, standing and storing the blended sake in a sake jar for 24 hours, and after filtering the stored wine body with a depth filtering membrane of which the thickness is 0.5 mu m, obtaining the finished product of the oak barrel black beer. The alcoholic strength of the oak barrel black beer of the invention is between 8 and 10 percent volume; and the ratio of alcohol to ester is between 2.5 and 3.5. The wine body is coordinated in flavor, heavy in fragrant, enough in dryness, rounded and smooth. Differences in flavor, taste and color of the wine body caused by different components, brewing time and oak processing processes are avoided. The quality stability and flavor consistency of the finished wine are improved.

Description

technical field [0001] The invention belongs to the technical field of beer brewing, in particular to a brewing method of oak barrel dark beer. Background technique [0002] When the alcoholic beverage wine is poured into oak barrels for storage, the following changes will mainly occur: [0003] (1) The wine body can absorb the natural woody aroma of oak from the oak barrel and the unique roasting aroma produced by the roasting process in the production process of the oak barrel. In the middle, the wine body presents a change from slightly yellow to amber; [0004] (2) The wine body is stored in a place with suitable temperature and humidity for a long time. As oxygen slowly penetrates into the oak barrel, the higher alcohols and aldehydes in the wine are slowly chemically oxidized, and the aldehydes are continuously oxidized to carboxylic acids, which are then re- Esterification reaction with alcohol to generate volatile esters with aromatic odor, thereby reducing the str...

AI Technical Summary

Problems solved by technology

However, the output of its products is limited by the volume of oak barrels and aging time, and the flavor stability and consistency of wine body are not easy to guarantee due to individual differences in oak barrels.