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Brewing method of craft puree beer

A beer and hop technology, applied in the field of beer brewing, can solve the problems of less foam, poor taste, impure smell, etc., and achieve the effects of low cost, high value, and accelerated reproduction

Pending Publication Date: 2022-04-12
星际酿造(深圳)科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the deficiencies of the prior art, the present invention provides a brewing method of craft raw beer, which solves the problems of poor taste, less foam and impure smell

Method used

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  • Brewing method of craft puree beer

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Experimental program
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Effect test

Embodiment 1

[0037] The embodiment of the present invention provides a craft brewed puree beer, comprising the following components in proportion by weight: 1 part of wheat malt, 6 parts of barley malt, 1 part of caramel malt, 1 part of hops, 1 part of corn, and 1 part of rice .

[0038] A brewing method for craft beer, comprising the following steps:

[0039] Step 1: Material Preparation

[0040] The wheat malt, barley malt, caramel malt, hops, corn and rice of the above-mentioned weight portion are cleaned, dried after cleaning, and then pulverized;

[0041] Step 2: Preliminary Preparation

[0042] Mix the wheat malt, barley malt and caramel malt prepared in step 1 with water, the amount of water added is 3 times that of the raw material, heat to 50-60 ° C for 60 min, then heat to 80 ° C, and keep warm to iodine The reaction disappeared to obtain mash 1;

[0043] Step 3: Prepare again

[0044] Mix the corn and rice prepared in step 1 with water, the amount of water added is 3 times ...

Embodiment 2

[0056] The embodiment of the present invention provides a craft brewed puree beer, comprising the following components in proportion by weight: 2 parts of wheat malt, 7 parts of barley malt, 1 part of caramel malt, 1 part of hops, 1 part of corn, and 1 part of rice .

[0057] A brewing method for craft beer, comprising the following steps:

[0058] Step 1: Material Preparation

[0059] The wheat malt, barley malt, caramel malt, hops, corn and rice of the above-mentioned weight portion are cleaned, dried after cleaning, and then pulverized;

[0060] Step 2: Preliminary Preparation

[0061] Mix the wheat malt, barley malt and caramel malt prepared in step 1 with water, the amount of water added is 3 times that of the raw material, heat to 50-60 ° C for 60 min, then heat to 80 ° C, and keep warm to iodine The reaction disappeared to obtain mash 1;

[0062] Step 3: Prepare again

[0063] Mix the corn and rice prepared in step 1 with water, the amount of water added is 3 times...

Embodiment 3

[0075] The embodiment of the present invention provides a craft brewed puree beer, comprising the following components in proportion by weight: 3 parts of wheat malt, 8 parts of barley malt, 2 parts of caramel malt, 1 part of hops, 2 parts of corn, and 2 parts of rice .

[0076] A brewing method for craft beer, comprising the following steps:

[0077] Step 1: Material Preparation

[0078] The wheat malt, barley malt, caramel malt, hops, corn and rice of the above-mentioned weight portion are cleaned, dried after cleaning, and then pulverized;

[0079] Step 2: Preliminary Preparation

[0080] Mix the wheat malt, barley malt and caramel malt prepared in step 1 with water, the amount of water added is 3 times that of the raw material, heat to 50-60 ° C for 60 min, then heat to 80 ° C, and keep warm to iodine The reaction disappeared to obtain mash 1;

[0081] Step 3: Prepare again

[0082] Mix the corn and rice prepared in step 1 with water, the amount of water added is 3 ti...

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Abstract

The invention provides a brewing method of craft original pulp beer, and relates to the technical field of beer brewing. The craft original pulp beer comprises the following components in parts by weight: 1-5 parts of wheat malt, 6-10 parts of barley malt, 1-3 parts of burnt malt, 1 part of humulus lupulus, 1-3 parts of corn and 1-3 parts of rice. The corn and the rice are added into the traditional fixed raw materials, so that the taste of the beer can be improved, the taste is more mellow, the foam richness of the beer can be improved, the cost is low, the value is high, the reproduction of saccharomycetes can be accelerated through secondary oxygenation, the content of alcohol is further improved, and the taste is more personalized.

Description

technical field [0001] The invention relates to the technical field of beer brewing, in particular to a brewing method of craft beer. Background technique [0002] Beer is the oldest alcoholic beverage of mankind and the third most consumed beverage in the world after water and tea. Beer was introduced into China at the beginning of the twentieth century and is an exotic wine. Beer is translated into Chinese "beer" according to English Beer, called "beer", which is still in use today. Beer is a low-alcohol beer full of carbon dioxide brewed by yeast fermentation with barley malt, hops and water as the main raw materials. [0003] Pure beer is a draft beer stock solution that retains fresh and live yeast without adding any preservative additives, without filtering, and without inactivation. The puree beer has a certain turbidity due to a certain amount of active yeast, the wine body is extremely rich in foam, the aroma is strong, the taste is fresh and pure, and the flavor...

Claims

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Application Information

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IPC IPC(8): C12C5/02C12C11/02
Inventor 张国文刘同方张磊仲承前陈浩昌
Owner 星际酿造(深圳)科技有限公司