A wild mushroom beer and a method of brewing the same

Abstract

The present application relates to the beer brewing industry, provide a kind of wild acid beer and its brewing method, using Pilsen malt and ungerminated wheat, after fermentation with top yeast, small ball, Brettanomyces and lactic acid bacteria, and then secondary fermentation in bottle, the present application provides the wild acid ale beer wort concentration 12-15 °P, true fermentation degree 68-74%, alcohol content 6.0-7.0%vol, color 5-9EBC, bitterness 5-7BU, PH≤3.5, total acid content≥11ml / 100ml, it is five times of ordinary lager beer, is twice of acid wheat, gus and other sour beer.The wine body presents straw color, wine contains strong mouldy aroma, leather, stable, citrus fruit flavor, taste extremely sour, kill mouth feel strong, suitable for accompanying meal.

Description

Technical Field

[0001] This invention relates to the beer brewing industry, specifically to a wild-cure acid beer and its brewing method. Background Technology

[0002] With the rise of American craft beer in the 21st century, sour beer has gained popularity due to its complex and layered characteristics. There are many types of sour beer. Classified by country of origin, Belgian-style sour beer includes three types: Flanders Brown Ale, Flanders Red Ale, and Lambic, with Lambic encompassing Fruit Lambic, Gueuze, and Faro. German-style sour beer includes Berliner Weisser and Gose. American-style sour beer is less common, mainly consisting of Wild Beer and Wild Specialty Beer. There are also various modern variations of sour beer, such as sour IPA, sour Sesson, and sour stout.

[0003] Wild-grown Acid Ale is an American craft beer interpretation of the Lambic style. Lambic beer originated in the Brussels region of Belgium and is a traditional Brussels-style beer brewed through natural fermentation. It undergoes a long saccharification process and uses aged hops. The aromatic oils of these aged hops have evaporated, and the alpha acids that produce bitterness have been broken down, so they don't significantly affect the flavor of Lambic, resulting in a Lambic with almost no bitterness or hop aroma. Lambic uses unmalted wheat, which must make up at least 30% of the saccharified grains. The saccharified grains are mostly barley malt, which contains enough enzymes to convert starch in the wheat into sugar. The aged hops lose most of their bitterness but retain their preservative properties, thus balancing the yeast and bacteria during fermentation. Modern Wild-grown Acid Ale innovates on the Lambic beer model, undergoing a secondary fermentation process after a mixed fermentation of multiple microbial strains in oak barrels.

[0004] Currently, there is no classification for sour beer in GB / T4927. Wild mushroom beer is still in its infancy in my country, with limited selection of microbial strains for brewing sour beer and immature brewing technology. Therefore, there is an urgent need to develop a wild mushroom sour beer and its brewing method to lay the foundation for the lack of wild mushroom sour beer in the domestic market, solve the problem of the absence of wild mushroom sour beer in China, enrich the variety of sour beer in the domestic market, and provide consumers with new taste options in the beer consumption field. Summary of the Invention

[0005] The purpose of this invention is to provide a wild-cure acid beer and its brewing method to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] A method for brewing wild-cure acid beer, characterized by comprising the following steps:

[0008] (1) Select water, Pilsner malt and unsprouted wheat as raw materials. Crush the malt and mix it with a material-to-water ratio of 1:3-1:4. Carry out three-stage saccharification at 50℃-72℃. The pH of the saccharification process is controlled at 5.4-5.6.

[0009] (2) After saccharification, the mash is heated to 78±0.3℃ and filtered to obtain clear wort. It is then boiled for a long time, with a boiling time of at least 70 minutes. Aged hops are added 10 minutes after the start of boiling. The type of hops added is aged low α-acid hops that have been aged for more than 2 years, with an α-acid content of ≤6% (on a dry basis). The bitter substances in the wort are controlled to be ≤10BU. After boiling, the wort is swirl-sedimented and cooled to 20-21℃. It is then oxygenated to obtain wort coolant, which is then introduced into oak barrels.

[0010] (3) Introduce Pediococcus Damnosus, Lactobacillus brevis, Lactobacillus plantarum, Saccharomyces cerevisiae, and Brettanomyces into an oak barrel. The ratio of Damnosus and Brettanomyces is 1:10:700:500. Microaerobic slow fermentation technology is used for mixed fermentation, which lasts for 12 months. Once the degree of fermentation reaches over 69%, in-tank fermentation is completed, followed by secondary fermentation. The primary yeast in the secondary fermentation lasts 14 days at 25℃ and a humidity of 40-60%. After 7 days of refrigeration, the finished beer is obtained, with a lactic acid content of 7000-8000 mg / L, an acetic acid content of 1800-2800 mg / L, and a total acidity of 10-15 ml / 100 ml.

[0011] (4) Take a bottle of Lambic or Guez wine from Belgium, isolate the bacterial culture from the bottle, and activate it. When the number of colonies in the culture medium is greater than 10... 7CFU / ml, diluted 10 times with wort and incubated. After incubation, ensure the final beer contains 2-6 x 10^6 colonies. 6 CFU / ml, inoculated into oak barrels.

[0012] Compared with the prior art, the beneficial effects of the present invention are: through process innovation, the present invention develops a flavor rich in strong musty, leather, stable and citrus fruit flavors, which are integrated with the flavor substances extracted from the barrel during barrel aging. The taste is complex and layered, breaking through the single flavor of traditional sour beer and realizing the innovative technology of wild mushroom flavor with high total acidity and rich and layered flavor. Detailed Implementation

[0013] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0014] A method for brewing wild-cure acid beer, characterized by comprising the following steps:

[0015] (1) Select water, Pilsner malt and unsprouted wheat as raw materials. Crush the malt and mix it with a material-to-water ratio of 1:3-1:4. Carry out three-stage saccharification at 50℃-72℃. The pH of the saccharification process is controlled at 5.4-5.6.

[0016] (2) After saccharification, the mash is heated to 78±0.3℃ and filtered to obtain clear wort. It is then boiled for a long time, with a boiling time of at least 70 minutes. Aged hops are added 10 minutes after the start of boiling. The type of hops added is aged low α-acid hops that have been aged for more than 2 years, with an α-acid content of ≤6% (on a dry basis). The bitter substances in the wort are controlled to be ≤10BU. After boiling, the wort is swirl-sedimented and cooled to 20-21℃. It is then oxygenated to obtain wort coolant, which is then introduced into oak barrels.

[0017] (3) Micrococcus, lactic acid bacteria, top-fermented yeast, and Brett's yeast are introduced into oak barrels. The ratio of lactic acid bacteria, micrococcus, and Brett's yeast is 1:10:700:500. Microaerobic slow fermentation technology is used for mixed fermentation. When the degree of fermentation reaches more than 69%, the in-barrel fermentation is completed, followed by secondary fermentation. The primary yeast of the secondary fermentation is 14 days, the fermentation environment is 25-40℃, the fermentation humidity is 40-60%, and it is refrigerated for 7 days to obtain the finished beer. Its main acidic substance is lactic acid with a content of 7000-8000 mg / L, and the acetic acid content is 18%. 00-2800mg / L; total acidity reaches 10-15ml / 100ml, which is 2-3 times that of other ordinary sour beers. The fermentation time is up to 12 months, while the normal fermentation time of beer is 21-30 days. The fermentation time of barrel-aged beer is about 3 months, which is 7-12 times that of ordinary common beer and 2-4 times that of barrel-aged beer. The flavor is controlled by the metabolism of Brett yeast and Micrococcus. Brett yeast produces a "funky" flavor, which is mainly manifested as leather, musty and stable flavors. The main flavor substances are 4VG (4-Vinyl Guaiacol), 4VP (4-Vinyl Phenol), 4EG (4-Ethyl Guaiacol), and 4EP (4-Ethyl Phenol). Micrococcus produces various acids, which produce special flavors, such as isovaleric acid.

[0018] (4) Take wine from Lambic or Gueuze in Belgium, isolate the bacterial culture from the bottle and activate it. When the number of colonies in the culture medium is greater than 10... 7 CFU / ml, diluted 10 times with wort and incubated. After incubation, ensure the final beer contains 2-6 x 10^6 colonies. 6 CFU / ml, inoculated into oak barrels.

[0019] In one embodiment of the present invention:

[0020] The secondary fermentation specifically includes: adding fermentation sugar and secondary fermentation yeast to the wort cooling liquid for secondary fermentation. The secondary fermentation is carried out for 14 days, with the temperature controlled at 25℃ and refrigerated for more than 7 days. The fermentation sugar includes glucose, fructose, sucrose, and other sugars that can be utilized by the secondary fermentation yeast. The secondary fermentation yeast is obtained through breeding and screening of Champagne yeast. The lactic acid bacteria are selected from one or both of two strains: Levilactobacillus brevis or Lactobacillus plantarum. The micrococcus is Pediococcus Damnosus. The Brettanomyces strains are Brettanomyces Claussenius, Brettanomyces lambicus, Brettanomyces Brussels, Brettanomyces Bruxellensis, and Brettanomyces Belgian yeast. The wild-cure beer contains at least one or more of the following: (Belgians), with an original wort concentration of 12-15°P, a true degree of fermentation of 69-75%, an alcohol content of 6.0-7.0% vol, a color of 5.0-10.0 EBC, a bitterness content of 5-7 BU, a pH ≤ 3.5, a total acid content ≥ 10 ml / 100 ml, and the amount of lactic acid bacteria added is 10⁴-10⁻⁶. 6 UFC / ml, with a micrococcal addition of 10⁴-10⁻⁶. 6 UFC / ml, the amount of yeast added to the beer is 5.5-7.0*10. 6 CFU / ml, the dosage of Brett's yeast is 4-6*10. 6 The concentration of CFU / ml is as follows: Pilsner malt addition is 50-60%, unsprouted wheat addition is 40-50%, Pilsner malt color is 5-12 EBC, and unsprouted wheat color is 3-8 EB. The three-stage saccharification process involves: first stage saccharification at 50-55℃ for 30-35 min; second stage saccharification at 63-65℃ for 50-60 min; and third stage saccharification at 70-72℃ for 20-30 min. The pH is controlled at 5.4-5.6 throughout the saccharification process.

[0021] In one embodiment of the present invention:

[0022] Using Pilsner malt (60% of the total) as the main ingredient, combined with wheat (40% of the total), the malt is dry-milled or wet-milled at 50°C, then saccharified (first stage saccharification temperature 50°C, saccharification time 30 min; second stage saccharification temperature 63°C, saccharification time 50 min), filtered, and boiled (with aged Castells hops added during the first 10 min of boiling) to prepare wort. The resulting wort is then vortexed for sedimentation, cooled and aerated (cold wort concentration 22°P), and top-fermented with yeast (6 x 10⁶ yeast per tank). 6 CFU / mL, Lactic acid bacteria 10 5 UFC / ml, Micrococcus 10 5 UFC / ml, Brett's yeast 3*10 6 CFU / ml; Add the purified and expanded culture of Belgian Gueuze beer strains, transfer to oak barrels for fermentation; primary fermentation temperature 25-30℃), when the actual degree of fermentation reaches 78% or above, add sucrose and secondary fermentation yeast, and carry out a second fermentation to produce wild-cure ale beer;

[0023] The wild mushroom ale obtained in this embodiment has an alcohol content of 6.8% vol, diacetyl of 0.04 mg / L, and total acid of 11.1 ml / 100 ml. It has a straw-colored appearance, fine foam, typical wild mushroom aroma, rich fruity aroma, strong acidity on the palate, and strong carbonation.

[0024] The experimental raw material information and data obtained from the wild-type ale beer prepared by the above method are as follows:

[0025]

[0026] In one embodiment of the present invention:

[0027] Using Pilsner malt (60% of the total) as the main ingredient, combined with wheat (40% of the total), the malt is dry-milled or wet-milled at 50°C, then saccharified (first stage saccharification temperature 50°C, saccharification time 30 min; second stage saccharification temperature 63°C, saccharification time 50 min), filtered, and boiled (with aged Castells Acate hops added during the first 10 min of boiling) to prepare wort. The resulting wort is then vortexed for sedimentation, cooled and aerated (cold wort concentration 22°P), and a culture medium of purified Guez culture from Belgium is added. After initiation, the colony count reaches 10⁻⁶. 7 Approximately CFU / ml, add the above yeast for fermentation (6*10 yeast cells per full jar). 6 CFU / mL, Lactic acid bacteria 10 5 UFC / ml, Micrococcus 2*10 5 UFC / ml, Brett's yeast 3*10 6CFU / ml; transfer to oak barrels for fermentation; main fermentation temperature 25-30℃); when the actual degree of fermentation reaches 78% or above, add sucrose and secondary fermentation yeast, and carry out a second fermentation to produce wild bacteria ale beer.

[0028] The wild mushroom ale obtained in this embodiment has an alcohol content of 6.9% vol, diacetyl 0.03 mg / L, and total acidity of 11.5 ml / 100 ml. It has a straw-colored appearance, fine foam, a typical wild mushroom aroma, rich fruit flavor, a strong acidity on the palate, and a strong carbonation.

[0029] The experimental raw material information and data obtained from the wild-type ale beer prepared by the above method are as follows:

[0030]

[0031] The working principle of this invention is as follows: Water, Pilsner malt, and unmalted wheat are selected as raw materials. The malt is crushed and mixed with water at a ratio of 1:3 to 1:4. A three-stage saccharification process is carried out at 50℃-72℃, with the pH controlled at 5.4-5.6. After saccharification, the mash is heated to 78±0.3℃ and filtered to obtain clear wort. This wort is then boiled for a prolonged period of at least 70 minutes. Aged hops (aged for at least 2 years with low α-acid content ≤6% on a dry basis) are added 10 minutes after the first 10 minutes of boiling. The added hops are low-α-acid hops aged for more than 2 years with an α-acid content ≤6% (dry weight). The bitterness in the wort is controlled to be ≤10 BU. After boiling, the wort is vortexed for sedimentation. The wort is then cooled to 20-21℃ and aerated to obtain… The wort coolant is then transferred to oak barrels. Micrococcus, lactic acid bacteria, top-fermented yeast, and Brett's yeast are introduced into the oak barrels at a ratio of 1:10:700:500. Microaerophilic slow fermentation is used for mixed fermentation until the degree of fermentation reaches over 69%. Secondary fermentation with the primary yeast lasts 14 days at 25°C and 40-60% humidity, followed by 7 days of refrigeration to obtain the finished beer. The lactic acid content is 7000-8000 mg / L, the acetic acid content is 1800-2800 mg / L, and the total acidity reaches 10-15 ml / 100ml. Belgian Lambic or Guez beer is used to isolate and activate the inoculum in the bottle. When the colony count in the culture medium exceeds 10... 7 CFU / ml, diluted 10 times with wort and incubated. After incubation, ensure the final beer contains 2-6 x 10^6 colonies. 6 CFU / ml, inoculated into oak barrels.

[0032] In summary, this invention, through process innovation, has developed a flavorful beer with strong aromas of mold, leather, stable, and citrus fruit, incorporating flavor compounds extracted during barrel aging. It offers a complex and layered taste, breaking through the traditional single flavor profile of sour beer and achieving a high total acidity with rich and layered wild mushroom flavor through technological innovation.

[0033] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A method for brewing wild-caught acid beer, characterized in that, Includes the following steps: (1) Select water, Pilsner malt and unsprouted wheat as raw materials, crush the malt, mix it with water at a ratio of 1:3 to 1:4, and carry out three-stage saccharification at 50℃-72℃. The pH of the saccharification process is controlled at 5.4-5.

6. (2) After saccharification, the mash is heated to 78±0.3℃ and then filtered to obtain clear wort. It is boiled for a long time, and the boiling time is ≥70min. 10min after the start of boiling, aged hops are added. The type of hops added is aged low α-acid hops that have been aged for more than 2 years. The content of α-acid on a dry basis is ≤6%. The bitter substances in the wort are controlled to be ≤10BU. After boiling, vortex precipitation is carried out. The wort is cooled to 20-21℃ and then oxygenated to obtain wort cool liquid. The wort cool liquid is then introduced into oak barrels. (3) Introduce acid-producing cocci, lactic acid bacteria, supernatant yeast, and Brett's yeast into an oak barrel. The amount of lactic acid bacteria added is 10. 4 -10 6 CFU / ml, Micrococcus acidogenetic addition amount 10 4 -10 6 CFU / ml, the yeast addition amount is (5.5-7.0) × 10 6 CFU / ml, the amount of Brett's yeast added is (4-6) × 10 6 CFU / ml, add purified culture medium of Lambic or Guez beer from Belgium, and use micro-aerobic slow fermentation technology for mixed fermentation. The fermentation time is as long as 12 months. When the degree of fermentation reaches more than 69%, the in-tank fermentation is completed. Then, a secondary fermentation is carried out. The main yeast of the secondary fermentation is 14 days. The fermentation environment is 25℃ and the fermentation humidity is 40-60%. After refrigeration for 7 days, the finished beer is obtained with lactic acid content of 7000-8000mg / L, acetic acid content of 1800-2800mg / L, and total acidity of 10-15ml / 100ml. The preparation method of the culture medium for the purified bacterial strains isolated from Belgian Lambic or Guez beer is as follows: Take Belgian Lambic or Guez beer, isolate the bacterial strains in the bottle and activate them for culture. When the colony count in the culture medium is greater than 10... 7 CFU / ml, diluted 10 times with wort and incubated. After incubation, ensure that the final beer contains (2-6) × 10⁻⁶ colonies. 6 CFU / ml, inoculated into oak barrels.

2. The wild-cure acid beer brewing method according to claim 1, characterized in that, The lactic acid bacteria used are either Lactobacillus brevis or Lactobacillus plantarum, or one or both of these strains.

3. The wild-cure acid beer brewing method according to claim 1, characterized in that, The Brettanomyces species is at least one or more of Brettanomyces lambicus and Brettanomyces Bruxellensis.

4. The wild-cure acid beer brewing method according to claim 1, characterized in that, The wild-cure acid beer has an original wort concentration of 12-15°P, a true degree of fermentation of 69-75%, an alcohol content of 6.0-7.0% vol, a color of 5.0-10.0 EBC, a bitterness of 5-7 BU, a pH of ≤3.5, and a total acid content of 10-15 ml / 100 ml.

5. The wild-cure acid beer brewing method according to claim 1, characterized in that, The amount of Pilsner malt added is 50-60%, and the amount of unsprouted wheat added is 40-50%. The color of Pilsner malt is 5-12 EBC, and the color of unsprouted wheat is 3-8 EBC.

6. The wild-cure acid beer brewing method according to claim 1, characterized in that, The three-stage saccharification process involves the first stage at 50-55℃ for 30-35 minutes, the second stage at 63-65℃ for 50-60 minutes, and the third stage at 70-72℃ for 20-30 minutes; the pH is controlled at 5.4-5.6 throughout the entire saccharification process.

7. A wild-cooked acid beer brewed according to the brewing method described in any one of claims 1 to 6.

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