Brewing method of low-alcohol raspberry craft beer

Abstract

The invention discloses a brewing method of low-alcohol raspberry craft beer, which specifically comprises the following steps: extruding and crushing barley malt and wheat malt, uniformly mixing the barley malt and the wheat malt according to a mass ratio of 7: 3, and preparing raspberry concentrated juice with a pH value of 3.0 +/-0.2, the barley malt and the wheat malt being not subjected to shelling treatment; uniformly mixing the uniformly mixed barley malt and wheat malt with brewing water to obtain mash, and saccharifying and deactivating enzyme of the mash; filtering to obtain wort, heating to boiling, adding hops in three times, and cooling; the preparation method comprises the following steps: mixing malt wort and raspberry juice, adding saccharomycetes, fermenting, introducing raspberry juice concentrate at a set speed, continuously fermenting, cooling, and standing until the mixed solution is gradually clarified, the volume of the introduced raspberry juice concentrate accounts for 10% of the total volume of the malt wort and the raspberry juice concentrate. According to the embodiment of the invention, the low-alcohol raspberry craft beer is brewed.

Description

technical field [0001] The invention relates to the technical field of beer brewing, in particular to a brewing method of low-alcohol raspberry craft beer. Background technique [0002] As craft beer does not use any artificial additives in the brewing process, in order to maintain the original flavor and taste, it has not been sterilized, green and safe, and it also leads to a short shelf life of craft beer, which is usually sold for a limited time. Different raw materials of craft beer have different flavors. In the fermentation process, some medicinal and edible fruits, tea leaves, and vegetable concentrates are appropriately added to integrate them into the beer brewing process, while maintaining the beer itself. At the same time of taste and flavor, it improves the nutritional quality of beer, and also gives beer a unique sense of hierarchy. Craft beer is becoming more and more popular among the public. It is predicted that craft beer will be one of the fastest growing...

AI Technical Summary

Problems solved by technology

[0004] State Intellectual Property Office discloses " a kind of raspberry beer and brewing method thereof " (publication number CN101085949A), and this method is to add raspberry original wine before beer fermentation can sealing, secondary fermentation makes raspberry beer, and this method is insufficient The advantage is that the brewing cycle is long, the raspberry flavor substances and nutrients are greatly lost, and the freshness of beer is reduced

The invention patent "a raspberry fruit beer and its preparation method" published by the State Intellectual Property Office (publication number: CN106318745 A), the method adds raspberry juice to the processed wort and ferments simultaneously to brew raspberry wine. The disadvantage of this method is that after adding raspberry juice and wort at the same time, the original stable fermentation environment is destroyed, and it is difficult for microorganisms to adapt quickly, which poses a huge challenge to the stability of fermentation and greatly affects the flavor and quality of beer.

The disadvantage is that this method does not explain how to brew low-alcohol raspberry beer, and adding raspberries twice increases the difficulty of sterilization and the complexity of the process

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