Lemon beer and preparation method thereof

Abstract

The invention relates to the technical field of beer preparation and processing, in particular to lemon beer and a preparation method thereof. The method specifically comprises the following steps: (1) performing enzymolysis on lemon pomace, filtering, and drying to obtain enzymolysis lemon pomace; (2) mixing wort, humulus lupulus and the enzymolyzed lemon pomace obtained in the step (1), decocting, and filtering to obtain a to-be-fermented liquid; (3) inoculating beer yeast into the to-be-fermented liquid obtained in the step (2), and fermenting to obtain beer fermentation liquid; (4) performing mixed fermentation on the to-be-fermented liquid obtained in the step (2), the enzymolysis lemon pomace obtained in the step (1) and zymophyte to obtain lemon fermentation liquid; and (5) mixing the beer fermentation liquor obtained in the step (3) with the lemon fermentation liquor obtained in the step (4) to obtain the lemon beer. The lemon beer prepared by the method disclosed by the invention has obvious lemon fruit flavor and fragrance, is good in taste, mellow in bouquet taste, pure in wine body and free from peculiar smell, and is suitable for people of all ages to drink.

Description

Technical Field

[0001] The invention relates to the technical field of beer preparation and processing, in particular to lemon beer and a preparation method thereof. Background Art

[0002] Beer is a fermented wine made from malt and water as the main raw materials, hops (including hop products), and yeast fermentation. It contains carbon dioxide and can form foam, and the alcohol content is low, usually between 2% and 5%. Beer is not only a popular drink, but also called "liquid bread" because it contains a variety of amino acids, vitamins, low-molecular sugars, inorganic salts and various enzymes, and has certain nutritional value.

[0003] The beer brewing process generally goes through the following steps: crushing, saccharifying, boiling, cooling and fermenting barley malt. The original wort concentration of ordinary beer is about 10-13°P, the alcohol content is about 3%-6%, and the total acidity is about 2%-3%. It is a drink with a relatively light and refreshing taste. Therefore, beer brewed by ordinary technology has a single taste.

[0004] Fruit beer has a good fruity aroma and can balance the bitter taste of beer. It can be drunk appropriately in a variety of scenarios, broadening the audience of beer. However, fruits generally contain high sugar content. Excessive sugar content can easily cause excessive yeast fermentation, leading to increased levels of substances such as acetaldehyde and fusel alcohols, which can easily affect the taste and flavor of fruit beer.

[0005] Lemon is an excellent fruit for human health. It is a treasure from head to toe and has a very high commercial value. In addition to selling fresh lemons, there are also several processing companies that produce lemon oil, lemon juice, dried lemon slices and other processed products. 40% to 50% of the pomace will be left after lemon processing. Lemon pomace includes peel, pulp residue, seeds, etc., which are rich in protein, fat, carbohydrates, ash and multiple vitamins. However, most of the lemon pomace is regarded as garbage and is not used reasonably, which not only causes a waste of resources, but also has a bad impact on the environment.

[0006] Therefore, how to utilize lemon pomace as waste, prepare it into lemon-flavored beer, and solve the technical problem of the single taste of traditional beer is an urgent problem to be solved by technicians in this field. Summary of the invention

[0007] The invention aims to provide a lemon beer and a preparation method thereof.

[0008] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0009] The present invention provides a method for preparing lemon beer, comprising the following steps:

[0010] (1) enzymatically hydrolyzing the lemon pomace, filtering, and drying to obtain enzymatically hydrolyzed lemon pomace;

[0011] (2) mixing the wort, hops and the enzymatically hydrolyzed lemon pomace obtained in step (1) and boiling them, filtering them, and obtaining a fermentation liquid;

[0012] (3) inoculating the fermented liquid obtained in step (2) with brewer's yeast and fermenting the liquid to obtain a beer fermentation liquid;

[0013] (4) mixing and fermenting the fermented liquid obtained in step (2), the enzymatically hydrolyzed lemon pomace obtained in step (1) and fermentation bacteria to obtain a lemon fermented liquid;

[0014] (5) Mixing the beer fermentation liquid obtained in step (3) with the lemon fermentation liquid obtained in step (4) to obtain lemon beer.

[0015] Preferably, the enzymatic hydrolysis method in step (1) is: mixing lemon pomace, enzymatic hydrolysis solution and water for enzymatic hydrolysis to inactivate the enzymes; the enzymatic hydrolysis solution comprises: α-amylase, pectinase, cellulase and papain; the mass ratio of the α-amylase, pectinase, cellulase and papain is 12-16:12-16:6-10:3-5.

[0016] Preferably, in step (1), the mass ratio of the lemon pomace, the enzymatic hydrolysate and the water is 20-30:1-2:50-70; the enzymatic hydrolysis time is 90-120 min, and the temperature is 38-44° C.

[0017] Preferably, in step (2), the mass ratio of the wort, hops and enzymatically hydrolyzed lemon pomace is 100:0.06-0.10:10-16; and the decoction time is 80-100 min.

[0018] Preferably, the inoculation amount of the brewer's yeast in step (3) is 3 to 5×10 6 cfu / mL; the fermentation temperature is 16-20°C and the fermentation time is 90-120h; the brewer's yeast is WB-06 yeast.

[0019] Preferably, in step (4), the mass ratio of the fermented liquid to the enzymatically hydrolyzed lemon pomace is 60-80:20-40; the inoculation amount of the fermentation bacteria is 5-9×10 6 cfu / mL; the fermentation temperature is 22-26°C and the fermentation time is 5-7d.

[0020] Preferably, the fermentation bacteria in step (4) are: WB-06 yeast, Danstar CBC-1 Munich wheat yeast and Lactobacillus reuteri; the mass ratio of WB-06 yeast, Danstar CBC-1 Munich wheat yeast and Lactobacillus reuteri is 3-5:3-5:1-2.

[0021] Preferably, the mass ratio of the beer fermentation broth to the lemon fermentation broth in step (5) is 50-60:20-30.

[0022] Preferably, the method further comprises a packaging step: filling the lemon beer obtained in step (5) into bottles, and adding one or more slices of lemon to each bottle.

[0023] The invention also provides lemon beer prepared by the method.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] The present invention uses lemon pomace to ferment and prepare lemon beer, which can not only improve the taste of beer, but also enhance the nutritional value of beer. The present invention first performs enzymolysis on the lemon pomace, which mainly contains peel and pulp residues, and contains a large amount of pectin and crude fiber and other substances. The present invention uses enzymolysis to perform enzymolysis treatment, so that the combination between cells is loose, and the lemon pomace becomes a soft and rotten state, which is beneficial to the subsequent fermentation process and is also beneficial to the release of nutrients in the lemon pomace.

[0026] The fermentation of traditional beer only involves mixing and boiling wort and hops to achieve the purpose of enhancing flavor and removing bitterness. The present invention, however, adds enzymatically hydrolyzed lemon pomace during the boiling process of wort, which can further enhance the aroma of the beer and further reduce the generation of sour and bitter substances.

[0027] The present invention uses mixed bacterial fermentation bacteria to ferment the enzymatically hydrolyzed lemon pomace in step (4). The use of brewer's yeast in the mixed bacterial strains makes the fermented product have the basis of beer taste. The addition of Danstar CBC-1 Munich wheat yeast and Lactobacillus reuteri will produce richer flavor substances, enriching the taste of lemon beer.

[0028] Finally, the present invention mixes the beer fermentation liquid with the lemon fermentation liquid for blending, and limits the ratio between the two. Under this ratio setting, the beer will have a strong lemon taste and aroma, and the taste is mellower.

[0029] The lemon beer prepared by the method of the present invention has obvious lemon fruit flavor and aroma, good taste, mellow wine flavor, pure wine body and no peculiar smell, and is suitable for people of all ages to drink. The preparation method of the lemon beer of the present invention can not only prepare lemon fruit beer with excellent taste and quality, but also fully utilize the lemon pomace, thus opening up a new way for the effective utilization of the lemon pomace. DETAILED DESCRIPTION

[0030] The present invention provides a method for preparing lemon beer, comprising the following steps:

[0031] (1) enzymatically hydrolyzing the lemon pomace, filtering, and drying to obtain enzymatically hydrolyzed lemon pomace;

[0032] (2) mixing the wort, hops and the enzymatically hydrolyzed lemon pomace obtained in step (1) and boiling them, filtering them, and obtaining a fermentation liquid;

[0033] (3) inoculating the fermented liquid obtained in step (2) with brewer's yeast and fermenting the liquid to obtain a beer fermentation liquid;

[0034] (4) mixing and fermenting the fermented liquid obtained in step (2), the enzymatically hydrolyzed lemon pomace obtained in step (1) and fermentation bacteria to obtain a lemon fermented liquid;

[0035] (5) Mixing the beer fermentation liquid obtained in step (3) with the lemon fermentation liquid obtained in step (4) to obtain lemon beer.

[0036] In the present invention, the enzymatic hydrolysis method in step (1) is: mixing lemon pomace, enzymatic hydrolysis solution and water for enzymatic hydrolysis to inactivate the enzymes; the enzymatic hydrolysis solution comprises: α-amylase, pectinase, cellulase and papain; the mass ratio of the α-amylase, pectinase, cellulase and papain is 12-16:12-16:6-10:3-5; preferably 13-15:13-15:7-9:4; further preferably 14:14:8:4.

[0037] In the present invention, the mass ratio of the lemon pomace, enzymatic hydrolysate and water in step (1) is 20-30:1-2:50-70; preferably 22-28:1.5:54-66; further preferably 24-26:1.5:58-62; more preferably 25:1.5:60.

[0038] In the present invention, the enzymatic hydrolysis time of step (1) is 90 to 120 minutes, and the temperature is 38 to 44°C; preferably, the enzymatic hydrolysis time is 100 to 110 minutes, and the temperature is 39 to 43°C; further preferably, the enzymatic hydrolysis time is 105 minutes, and the temperature is 40 to 42°C; more preferably, the enzymatic hydrolysis time is 105 minutes, and the temperature is 41°C.

[0039] In the present invention, the mass ratio of the wort, hops and enzymatically hydrolyzed lemon pomace in step (2) is 100:0.06-0.10:10-16; preferably 100:0.07-0.09:11-15; further preferably 100:0.08:12-14; more preferably 100:0.08:13.

[0040] In the present invention, the decoction time in step (2) is 80 to 100 min; preferably 84 to 96 min; more preferably 88 to 92 min; and more preferably 90 min.

[0041] In the present invention, the inoculation amount of the brewer's yeast in step (3) is 3 to 5×10 6 cfu / mL; preferably 4×10 6 cfu / mL.

[0042] In the present invention, the fermentation temperature in step (3) is 16-20°C and the fermentation time is 90-120h; preferably, the fermentation temperature is 17-19°C and the fermentation time is 100-110h; more preferably, the fermentation temperature is 18°C ​​and the fermentation time is 105h.

[0043] In the present invention, the brewer's yeast in step (3) is WB-06 yeast.

[0044] In the present invention, the mass ratio of the fermented liquid to the enzymatically hydrolyzed lemon pomace in step (4) is 60-80:20-40; preferably 64-76:24-36; further preferably 68-72:28-32; and more preferably 70:30.

[0045] In the present invention, the inoculation amount of the fermentation bacteria in step (4) is 5 to 9×10 6 cfu / mL; preferably 6 to 8×10 6 cfu / mL; more preferably 7×10 6 cfu / mL.

[0046] In the present invention, the fermentation temperature in step (4) is 22-26°C and the fermentation time is 5-7 days; preferably, the fermentation temperature is 23-25°C and the fermentation time is 6 days; more preferably, the fermentation temperature is 24°C and the fermentation time is 6 days.

[0047] In the present invention, the fermentation bacteria in step (4) are: WB-06 yeast, Danstar CBC-1 Munich wheat yeast and Lactobacillus reuteri; the mass ratio of WB-06 yeast, Danstar CBC-1 Munich wheat yeast and Lactobacillus reuteri is 3-5:3-5:1-2; preferably 4:3-5:1-2; more preferably 4:4:1-2; more preferably 4:4:1.5.

[0048] In the present invention, the mass ratio of the beer fermentation liquid to the lemon fermentation liquid in step (5) is 50-60:20-30; preferably 52-58:22-28; further preferably 54-56:24-26; more preferably 55:25.

[0049] The present invention further comprises a subpackaging step: filling the lemon beer obtained in step (5) into bottles, and adding one or more slices of lemon to each bottle; preferably one slice.

[0050] The invention also provides lemon beer prepared by the method.

[0051] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0052] Example 1

[0053] A method for preparing lemon beer comprises the following steps:

[0054] (1) enzymatically hydrolyzing the lemon pomace, filtering, and drying to obtain enzymatically hydrolyzed lemon pomace;

[0055] The enzymatic hydrolysis method comprises: mixing lemon pomace, enzymatic hydrolysis solution and water in a mass ratio of 20:1:50, performing enzymatic hydrolysis at 38°C for 90 minutes, and inactivating the enzyme at 95°C for 5 minutes; the enzymatic hydrolysis solution comprises: α-amylase, pectinase, cellulase and papain in a mass ratio of 12:12:6:3.

[0056] (2) saccharifying the malt and filtering to obtain wort; mixing the wort, hops and the enzymatically hydrolyzed lemon pomace obtained in step (1) in a mass ratio of 100:0.06:10, boiling for 80 minutes, filtering to obtain a fermentation liquid, and oxygenating; wherein the hops are added at the 35th minute of boiling;

[0057] (3) The fermented liquid obtained in step (2) was inoculated with brewer's yeast (WB-06 yeast, the inoculation amount was 3×10 6 cfu / mL) and then fermented at 16°C for 90h to obtain beer fermentation liquid;

[0058] (4) mixing the fermented liquid obtained in step (2), the enzymatically hydrolyzed lemon pomace obtained in step (1) and fermentation bacteria, adding 1% white sugar, and fermenting at 22° C. for 5 days to obtain a lemon fermented liquid; the mass ratio of the fermented liquid to the enzymatically hydrolyzed lemon pomace is 60:20;

[0059] The fermentation bacteria are: WB-06 yeast, Danstar CBC-1 Munich wheat yeast and Lactobacillus reuteri, with a mass ratio of 3:3:1, and the inoculation amount of the fermentation bacteria is 5×10 6 cfu / mL

[0060] (5) The beer fermentation liquid obtained in step (3) and the lemon fermentation liquid obtained in step (4) are filtered separately and then mixed in a mass ratio of 50:20 to obtain lemon beer.

[0061] (6) After the obtained lemon beer is aged for 2 weeks, it is filtered, sterilized, packaged, and filled into bottles, and two slices of lemon are added to each bottle.

[0062] Example 2

[0063] A method for preparing lemon beer comprises the following steps:

[0064] (1) enzymatically hydrolyzing the lemon pomace, filtering, and drying to obtain enzymatically hydrolyzed lemon pomace;

[0065] The enzymatic hydrolysis method comprises: mixing lemon pomace, enzymatic hydrolysis solution and water in a mass ratio of 30:2:70, performing enzymatic hydrolysis at 44°C for 120 minutes, and inactivating the enzyme at 95°C for 5 minutes; the enzymatic hydrolysis solution comprises: α-amylase, pectinase, cellulase and papain in a mass ratio of 16:16:10:5.

[0066] (2) saccharifying the malt and filtering to obtain wort; mixing the wort, hops and the enzymatically hydrolyzed lemon pomace obtained in step (1) in a mass ratio of 100:0.10:16 and boiling for 100 minutes, filtering to obtain a fermentation liquid, and oxygenating the mixture; wherein the hops are added at the 55th minute of boiling;

[0067] (3) The fermented liquid obtained in step (2) was inoculated with brewer's yeast (WB-06 yeast, the inoculation amount was 5×10 6 cfu / mL) and then fermented at 20°C for 120h to obtain beer fermentation liquid;

[0068] (4) mixing the fermented liquid obtained in step (2), the enzymatically hydrolyzed lemon pomace obtained in step (1) and fermentation bacteria, adding 1.5% white sugar, and fermenting at 26° C. for 7 days to obtain a lemon fermented liquid; the mass ratio of the fermented liquid to the enzymatically hydrolyzed lemon pomace is 80:40;

[0069] The fermentation bacteria are: WB-06 yeast, Danstar CBC-1 Munich wheat yeast and Lactobacillus reuteri, with a mass ratio of 5:5:2, and the inoculation amount of the fermentation bacteria is 9×10 6 cfu / mL

[0070] (5) The beer fermentation liquid obtained in step (3) and the lemon fermentation liquid obtained in step (4) are filtered separately and then mixed in a mass ratio of 60:30 to obtain lemon beer.

[0071] (6) After the obtained lemon beer is aged for 2 weeks, it is filtered, sterilized, packaged, and filled into bottles, with three slices of lemon added to each bottle.

[0072] Example 3

[0073] A method for preparing lemon beer comprises the following steps:

[0074] (1) enzymatically hydrolyzing the lemon pomace, filtering, and drying to obtain enzymatically hydrolyzed lemon pomace;

[0075] The enzymatic hydrolysis method comprises: mixing lemon pomace, enzymatic hydrolysis solution and water in a mass ratio of 25:1.5:60, performing enzymatic hydrolysis at 41°C for 105 minutes, and then inactivating the enzyme at 95°C for 5 minutes; the enzymatic hydrolysis solution comprises: α-amylase, pectinase, cellulase and papain in a mass ratio of 13:13:8:4.

[0076] (2) saccharifying the malt and filtering to obtain wort; mixing the wort, hops and the enzymatically hydrolyzed lemon pomace obtained in step (1) in a mass ratio of 100:0.08:13, boiling for 90 minutes, filtering to obtain a fermentation liquid, and oxygenating; wherein the hops are added at the 45th minute of boiling;

[0077] (3) The fermented liquid obtained in step (2) was inoculated with brewer's yeast (WB-06 yeast, inoculation amount was 4×10 6 cfu / mL) and then fermented at 18°C ​​for 105h to obtain beer fermentation liquid;

[0078] (4) mixing the fermented liquid obtained in step (2), the enzymatically hydrolyzed lemon pomace obtained in step (1) and fermentation bacteria, adding 1% white sugar, and fermenting at 24° C. for 6 days to obtain a lemon fermented liquid; the mass ratio of the fermented liquid to the enzymatically hydrolyzed lemon pomace is 70:30;

[0079] The fermentation bacteria are: WB-06 yeast, Danstar CBC-1 Munich wheat yeast and Lactobacillus reuteri, with a mass ratio of 4:4:1.5, and the inoculation amount of the fermentation bacteria is 7×10 6 cfu / mL

[0080] (5) The beer fermentation liquid obtained in step (3) and the lemon fermentation liquid obtained in step (4) are filtered separately and mixed in a mass ratio of 55:25 to obtain lemon beer.

[0081] (6) After the obtained lemon beer is aged for 2 weeks, it is filtered, sterilized, packaged, and filled into bottles, and a slice of lemon is added to each bottle.

[0082] In Comparative Example 1, other methods are the same as those in Example 3, except that in step (2), no enzymatically hydrolyzed lemon pomace is added to prepare the fermented liquid.

[0083] In Comparative Example 2, the other methods are the same as those in Example 3, except that in step (4), no enzymatically hydrolyzed lemon pomace is added for the fermentation process.

[0084] Comparative Example 3: Other methods are the same as those of Example 3, except that in step (5), only beer fermentation liquid is used instead of lemon fermentation liquid.

[0085] In Comparative Example 4, the other methods are the same as those in Example 3, except that the fermentation bacteria in step (4) is only WB-06 yeast.

[0086] In Comparative Example 5, other methods are the same as those in Example 3, except that lemon pomace and enzymatic hydrolysis of lemon pomace are not used.

[0087] Experimental Example 1

[0088] The quality of the lemon beer obtained in Example 3 and the lemon beer obtained in Comparative Examples 1 to 5 was measured, and the contents of acetaldehyde, ethyl acetate, isoamyl acetate, ethyl caproate, and fusel alcohols were detected with reference to the standard of GB / T4927 (fusel alcohols include n-propanol, isobutanol, and isoamyl alcohol). A total of three batches of experimental data were tested, and the results were averaged, as shown in Table 1.

[0089] 20 volunteers were randomly selected to evaluate the flavor of the lemon beer obtained in Example 3 and the lemon beer obtained in Comparative Examples 1 to 5 according to the scoring standard in Table 2. The results were averaged, as shown in Table 3.

[0090] Table 1 Performance test table (unit: mg / L)

[0091] Group Fusel alcohol Ethyl acetate Ethyl hexanoate Isoamyl acetate Acetaldehyde Example 3 22.48 24.27 0.18 1.63 8.33 Comparative Example 1 24.36 22.13 0.16 1.52 11.15 Comparative Example 2 23.55 22.55 0.16 1.55 12.06 Comparative Example 3 25.41 21.48 0.15 1.50 11.74 Comparative Example 4 31.42 21.13 0.14 1.45 15.47 Comparative Example 5 27.07 18.67 0.10 1.32 13.59

[0092] Table 2 Scoring table

[0093]

[0094]

[0095] Table 3 Scoring results

[0096]

[0097] It can be seen from the contents recorded in Table 1 and Table 3 that the lemon beer prepared by the method of the present invention has obvious lemon fruit flavor and aroma, good taste, and mellow wine flavor. The wine body is pure and has no peculiar smell. The ester content is high and the fusel content is low. It can be seen from the data of the comparative example that only by adopting the fermentation method of the present invention can lemon beer with excellent taste and aroma be prepared. If some of the method steps or the use of materials are abandoned, the quality of the beer will be significantly affected. In addition, if the fermentation bacteria of the present invention are not used for fermentation, the quality of the lemon beer will be more affected.

[0098] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing lemon beer, characterized in that: The steps include: (1) enzymatically hydrolyzing the lemon pomace, filtering, and drying to obtain enzymatically hydrolyzed lemon pomace; (2) mixing the wort, hops and the enzymatically hydrolyzed lemon pomace obtained in step (1) and boiling them, filtering them, and obtaining a fermentation liquid; (3) inoculating the fermented liquid obtained in step (2) with brewer's yeast and fermenting the liquid to obtain a beer fermentation liquid; (4) mixing and fermenting the fermented liquid obtained in step (2), the enzymatically hydrolyzed lemon pomace obtained in step (1) and fermentation bacteria to obtain a lemon fermented liquid; (5) Mixing the beer fermentation liquid obtained in step (3) with the lemon fermentation liquid obtained in step (4) to obtain lemon beer.

2. The method according to claim 1, characterized in that The enzymatic hydrolysis method in step (1) is: mixing lemon pomace, enzymatic hydrolysis solution and water for enzymatic hydrolysis and inactivating the enzymes; the enzymatic hydrolysis solution comprises: α-amylase, pectinase, cellulase and papain; the mass ratio of the α-amylase, pectinase, cellulase and papain is 12-16:12-16:6-10:3-5.

3. The method according to claim 2, characterized in that In step (1), the mass ratio of the lemon pomace, the enzymatic hydrolysate and the water is 20-30:1-2:50-70; the enzymatic hydrolysis time is 90-120 minutes, and the temperature is 38-44°C.

4. The method according to claim 1, characterized in that: In step (2), the mass ratio of the wort, hops and enzymatically hydrolyzed lemon pomace is 100:0.06-0.10:10-16; and the decoction time is 80-100 minutes.

5. The method according to claim 1, characterized in that The inoculation amount of the brewer's yeast in step (3) is 3 to 5×10 6 cfu / mL; the fermentation temperature is 16-20°C and the fermentation time is 90-120h; the brewer's yeast is WB-06 yeast.

6. The method according to claim 1, characterized in that Step (4) The mass ratio of the fermented liquid to the enzymatically hydrolyzed lemon pomace is 60-80:20-40; the inoculation amount of the fermentation bacteria is 5-9×10 6 cfu / mL; the fermentation temperature is 22-26°C and the fermentation time is 5-7d.

7. The method according to claim 1 or 6, characterized in that: The fermentation bacteria in step (4) are: WB-06 yeast, Danstar CBC-1 Munich wheat yeast and Lactobacillus reuteri; the mass ratio of the WB-06 yeast, Danstar CBC-1 Munich wheat yeast and Lactobacillus reuteri is 3-5:3-5:1-2.

8. The method according to claim 1, characterized in that: In step (5), the mass ratio of the beer fermentation liquid to the lemon fermentation liquid is 50-60:20-30.

9. The method according to claim 1 or 8, characterized in that: The method further comprises a packaging step: filling the lemon beer obtained in step (5) into bottles, and adding one or more slices of lemon to each bottle.

10. Lemon beer prepared by the method according to any one of claims 1 to 9.

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