A lemon beer and its preparation method

Abstract

The present invention relates to the technical field of beer preparation and processing, and particularly relates to a lemon beer and a preparation method thereof. The specific steps are as follows: (1) enzymatically hydrolyze lemon pomace, filter it, and dry it to obtain enzymatically hydrolyzed lemon pomace; (2) mix wort, hops with the enzymatically hydrolyzed lemon pomace obtained in step (1), decoct, and filter to obtain a liquid to be fermented; (3) inoculate the liquid to be fermented obtained in step (2) with beer yeast and ferment to obtain a beer fermentation liquid; (4) mix the liquid to be fermented obtained in step (2), the enzymatically hydrolyzed lemon pomace obtained in step (1) with fermenting bacteria and ferment to obtain a lemon fermentation liquid; (5) mix the beer fermentation liquid obtained in step (3) with the lemon fermentation liquid obtained in step (4) to obtain a lemon beer. The lemon beer prepared by the method of the present invention has obvious lemon fruit flavor and aroma, good taste, mellow wine flavor, pure body and no peculiar smell, and is suitable for people of all ages to drink.

Description

Technical Field

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

[0002] Beer is a fermented beverage mainly made from malt and water, with hops (including hop products) added, and brewed by yeast fermentation. It contains carbon dioxide and can form foam, and has a relatively low alcohol content, usually between 2% and 5%. Beer is not only a popular beverage but also called "liquid bread" because it contains various amino acids, vitamins, low-molecular sugars, inorganic salts and various enzymes, and has certain nutritional value.

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

[0004] Fruit-flavored beer has a good fruity aroma and can balance the bitter taste of beer. It can be appropriately consumed in various scenarios, broadening the audience of beer; while fruits generally contain relatively high sugar content, and excessive sugar content is likely to cause over-fermentation of yeast, resulting in an increase in the content of substances such as acetaldehyde and fusel alcohols, thus easily affecting the taste and flavor of fruit beer.

[0005] Lemon is an excellent health fruit for the human body. It is full of treasures and has extremely high commercial value. In addition to fresh fruit sales, there are several processing enterprises producing processed products such as lemon oil, lemon juice, and lemon dry slices. 40% - 50% of the fruit residue will remain after lemon processing. Lemon fruit residue includes peel, pulp residue, seeds, etc., and is rich in protein, fat, carbohydrates, ash, and various vitamins. However, most of the lemon fruit residue is regarded as garbage and not reasonably utilized, which not only causes waste of resources but also has an adverse impact on the environment.

[0006] Therefore, how to recycle lemon fruit residue, 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 those skilled in the art. Summary of the Invention

[0007] The purpose of the present invention is to provide a lemon beer and a preparation method thereof.

[0008] In order to achieve the above invention purpose, the present invention provides the following technical solutions:

[0009] The present invention provides a preparation method of a lemon beer, including the following steps:

[0010] (1) Filter the enzymatically hydrolyzed lemon pomace after enzymatic hydrolysis and dry it to obtain enzymatically hydrolyzed lemon pomace;

[0011] (2) Mix wort, hops and the enzymatically hydrolyzed lemon pomace obtained in step (1), decoct, and filter to obtain the liquid to be fermented;

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

[0013] (4) Mix the liquid to be fermented obtained in step (2), the enzymatically hydrolyzed lemon pomace obtained in step (1) with fermentation bacteria and ferment to obtain lemon fermentation liquid;

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

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

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

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

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

[0019] Preferably, the mass ratio of the liquid to be fermented and enzymatically hydrolyzed lemon pomace in step (4) 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 time is 5-7 d.

[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, it further includes a bottling step: filling the lemon beer obtained in step (5) into bottles, and adding one or more slices of lemon to each bottle.

[0023] The present invention also provides the lemon beer prepared by the described 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 enzymatically hydrolyzes the lemon pomace. The lemon pomace mainly contains pericarp and pulp residues, which contain a large amount of pectin and crude fiber and other substances. The present invention uses the enzymatic hydrolysis method for enzymatic hydrolysis treatment, making the combination between cells loose, and the lemon pomace becomes soft and rotten, which is beneficial to the subsequent fermentation process and also beneficial to the release of nutrients in the lemon pomace.

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

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

[0028] Finally, the present invention mixes and blends the beer fermentation broth and the lemon fermentation broth, and limits the ratio between the two. Under this ratio setting, the beer will have a strong lemon taste and aroma, and the taste will be more mellow.

[0029] The lemon beer prepared by the method of the present invention has an obvious lemon fruit flavor and aroma, good taste, mellow wine flavor, pure 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 produce a lemon-flavored beer with excellent taste and quality, but also make full use of the lemon pomace, opening up a new way for the effective utilization of lemon pomace. Specific Embodiments

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

[0031] (1) Filter the enzymatically hydrolyzed lemon pomace after enzymatic hydrolysis, and dry it to obtain enzymatically hydrolyzed lemon pomace;

[0032] (2) Mix wort, hops and the enzymatically hydrolyzed lemon pomace obtained in step (1), decoct, and filter to obtain the liquid to be fermented;

[0033] (3) Inoculate the liquid to be fermented obtained in step (2) with brewer's yeast and ferment to obtain beer fermentation broth;

[0034] (4) Mix the liquid to be fermented obtained in step (2), the enzymatically hydrolyzed lemon pomace obtained in step (1) and fermentation bacteria for fermentation to obtain lemon fermentation broth;

[0035] (5) Mix the beer fermentation broth obtained in step (3) and the lemon fermentation broth obtained in step (4) to obtain lemon beer.

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

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

[0038] In the present invention, the time of enzymatic hydrolysis in step (1) is 90-120 min, and the temperature is 38-44 °C; preferably the time of enzymatic hydrolysis is 100-110 min, and the temperature is 39-43 °C; more preferably the time of enzymatic hydrolysis is 105 min, and the temperature is 40-42 °C; even more preferably the time of enzymatic hydrolysis is 105 min, 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; more preferably 100:0.08:12-14; even more preferably 100:0.08:13.

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

[0041] In the present invention, the inoculation amount of the brewer's yeast in step (3) is 3 - 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 time is 90 - 120 h; preferably the fermentation temperature is 17 - 19°C, and the time is 100 - 110 h; further preferably the fermentation temperature is 18°C, and the time is 105 h.

[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 liquid to be fermented and the enzymatically hydrolyzed lemon pomace in step (4) is 60 - 80:20 - 40; preferably 64 - 76:24 - 36; further preferably 68 - 72:28 - 32; more preferably 70:30.

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

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

[0047] In the present invention, the fermenting 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; further preferably 4:4:1 - 2; more preferably 4:4:1.5.

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

[0049] In the present invention, it further includes a bottling 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 present invention also provides the lemon beer prepared by the above method.

[0051] The technical solution provided by the present invention will be described in detail below in conjunction with 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 includes the following steps:

[0054] (1) Enzymatically hydrolyze lemon pomace, filter it, and dry it to obtain enzymatically hydrolyzed lemon pomace;

[0055] The method of enzymatic hydrolysis is as follows: Mix lemon pomace, enzymatic hydrolysis solution and water in a mass ratio of 20:1:50, enzymatically hydrolyze at 38 °C for 90 min, and inactivate the enzyme at 95 °C for 5 min; the enzymatic hydrolysis solution includes: α-amylase, pectinase, cellulase and papain, with a mass ratio of 12:12:6:3.

[0056] (2) Saccharify malt and filter it to obtain wort; Boil the wort, hops and the enzymatically hydrolyzed lemon pomace obtained in step (1) in a mass ratio of 100:0.06:10 for 80 min, filter it to obtain the liquid to be fermented, and aerate it; among them, hops are added at the 35th minute of boiling;

[0057] (3) Inoculate the liquid to be fermented obtained in step (2) with beer yeast (WB-06 yeast, inoculation amount is 3×10 6 cfu / mL) and ferment at 16 °C for 90 h to obtain beer fermentation liquid;

[0058] (4) Mix the liquid to be fermented obtained in step (2), the enzymatically hydrolyzed lemon pomace obtained in step (1) with fermentation bacteria, and add 1% by mass of granulated sugar, and ferment at 22 °C for 5 d to obtain lemon fermentation liquid; the mass ratio of the liquid to be fermented 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) Filter the beer fermentation liquid obtained in step (3) and the lemon fermentation liquid obtained in step (4) respectively, and mix them in a mass ratio of 50:20 to obtain lemon beer.

[0061] (6) After aging the obtained lemon beer for 2 weeks, filter it, sterilize it, package it, and fill it into bottles, and add two slices of lemon to each bottle.

[0062] Example 2

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

[0064] (1) Enzymatically hydrolyze lemon pomace, filter, and dry to obtain enzymatically hydrolyzed lemon pomace;

[0065] The method of enzymatic hydrolysis is as follows: Mix lemon pomace, enzymatic hydrolysis solution, and water in a mass ratio of 30:2:70, carry out enzymatic hydrolysis at 44 °C for 120 min, and inactivate the enzyme at 95 °C for 5 min; the enzymatic hydrolysis solution includes: α-amylase, pectinase, cellulase, and papain, with a mass ratio of 16:16:10:5.

[0066] (2) Malt is saccharified and filtered to obtain wort; the wort, hops, and the enzymatically hydrolyzed lemon pomace obtained in step (1) are mixed in a mass ratio of 100:0.10:16 and decocted for 100 min, filtered to obtain the fermentation broth to be fermented, and oxygen is filled; among them, hops are added at the 55th minute of decoction;

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

[0068] (4) Mix the fermentation broth to be fermented obtained in step (2), the enzymatically hydrolyzed lemon pomace obtained in step (1), and fermentation bacteria, add granulated sugar with a mass concentration of 1.5%, and ferment at 26 °C for 7 d to obtain lemon fermentation broth; the mass ratio of the fermentation broth to be fermented 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) Filter the beer fermentation broth obtained in step (3) and the lemon fermentation broth obtained in step (4) respectively, and mix them in a mass ratio of 60:30 to obtain lemon beer.

[0071] (6) After the obtained lemon beer is aged for 2 weeks, filter, sterilize, sub-pack, and fill it into bottles, and add three slices of lemon to each bottle.

[0072] Example 3

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

[0074] (1) Enzymatically hydrolyze lemon pomace, filter, and dry to obtain enzymatically hydrolyzed lemon pomace;

[0075] The enzymatic hydrolysis method is as follows: Mix lemon pomace, enzymatic hydrolysis solution and water at a mass ratio of 25:1.5:60, carry out enzymatic hydrolysis at 41 °C for 105 min, and inactivate the enzyme at 95 °C for 5 min; the enzymatic hydrolysis solution includes: α-amylase, pectinase, cellulase and papain, with a mass ratio of 13:13:8:4.

[0076] (2) Filter the malt after saccharification to obtain wort; mix the wort, hops and the enzymatically hydrolyzed lemon pomace obtained in step (1) at a mass ratio of 100:0.08:13, boil for 90 min, filter to obtain the fermentation broth to be fermented, and aerate; among them, the hops are added at the 45th minute of boiling;

[0077] (3) Inoculate the fermentation broth to be fermented obtained in step (2) with brewer's yeast (WB-06 yeast, inoculation amount is 4×10 6 cfu / mL), and ferment at 18 °C for 105 h to obtain beer fermentation broth;

[0078] (4) Mix the fermentation broth to be fermented obtained in step (2), the enzymatically hydrolyzed lemon pomace obtained in step (1) with the fermenting bacteria, and add white granulated sugar with a mass concentration of 1%, and ferment at 24 °C for 6 d to obtain lemon fermentation broth; the mass ratio of the fermentation broth to be fermented and the enzymatically hydrolyzed lemon pomace is 70:30;

[0079] The fermenting 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 fermenting bacteria is 7×10 6 cfu / mL

[0080] (5) Filter the beer fermentation broth obtained in step (3) and the lemon fermentation broth obtained in step (4) respectively, and mix them at a mass ratio of 55:25 to obtain lemon beer.

[0081] (6) After aging the obtained lemon beer for 2 weeks, filter, sterilize, sub-pack, and fill it into bottles, and add a slice of lemon to each bottle.

[0082] Comparative Example 1, other methods are the same as those in Example 3, the only difference is that in step (2), enzymatically hydrolyzed lemon pomace is not added to prepare the fermentation broth to be fermented.

[0083] Comparative Example 2, other methods are the same as those in Example 3, the only difference is that in step (4), enzymatically hydrolyzed lemon pomace is not added during the fermentation process.

[0084] Comparative Example 3, other methods are the same as those in Example 3, the only difference is that in step (5), lemon fermentation broth is not added, only beer fermentation broth.

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

[0086] Comparative Example 5 was the same as Example 3 in other aspects, except that lemon pomace and enzymatically hydrolyzed lemon pomace were not used.

[0087] Experimental Example 1

[0088] The qualities of the lemon beer obtained in Example 3 and the lemon beers obtained in Comparative Examples 1 to 5 were measured. The contents of acetaldehyde, ethyl acetate, isoamyl acetate, ethyl caproate, and fusel alcohols (fusel alcohols include n-propanol, isobutanol, and isoamyl alcohol) were detected with reference to the standard of GB / T 4927. The experimental data of three batches were tested, and the results were averaged, as shown in Table 1.

[0089] Twenty volunteers were randomly selected, and according to the scoring criteria in Table 2, the flavors of the lemon beer obtained in Example 3 and the lemon beers obtained in Comparative Examples 1 to 5 were evaluated. 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 content of ester substances is high, and the content of fusel alcohol substances is low. From the data of the comparative examples, it can be seen that only by using the fermentation method of the present invention can a lemon beer with excellent taste and aroma be prepared. If some of the method steps or the use of materials are discarded, it will have a significant impact on the quality of the beer. Moreover, if the fermentation bacteria of the present invention are not used for fermentation, the impact on the quality of the lemon beer is greater.

[0098] The above is only the preferred embodiment of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and refinements can be made, and these improvements and refinements should also be regarded as the protection scope of the present invention.

Claims

1. A method for preparing lemon beer, characterized in that, It includes the following steps: (1) Enzymatically hydrolyze lemon pomace, filter it, and dry it to obtain enzymatically hydrolyzed lemon pomace; (2) Mix wort, hops with the enzymatically hydrolyzed lemon pomace obtained in step (1), decoct, and filter to obtain a liquid to be fermented; (3) Inoculate the liquid to be fermented obtained in step (2) with brewer's yeast and ferment to obtain a beer fermentation broth; (4) Mix the liquid to be fermented obtained in step (2), the enzymatically hydrolyzed lemon pomace obtained in step (1) with fermentation bacteria and ferment to obtain a lemon fermentation broth; (5) Mix the beer fermentation broth obtained in step (3) with the lemon fermentation broth obtained in step (4) to obtain lemon beer; The method of enzymatic hydrolysis described in step (1) is: mix lemon pomace, enzymatic hydrolysis solution and water for enzymatic hydrolysis, and inactivate the enzyme; the enzymatic hydrolysis solution includes: α-amylase, pectinase, cellulase and papain; the mass ratio of α-amylase, pectinase, cellulase and papain is 12-16:12-16:6-10:3-5; The mass ratio of lemon pomace, enzymatic hydrolysis solution and water described in step (1) is 20-30:1-2:50-70; the time of enzymatic hydrolysis is 90-120 min, and the temperature is 38-44 °C; The mass ratio of wort, hops and enzymatically hydrolyzed lemon pomace described in step (2) is 100:0.06-0.10:10-16; the decocting time is 80-100 min; The inoculum size of the brewer's yeast described in step (3) is (3-5)×10 6 cfu / mL; the fermentation temperature is 16-20°C, and the time is 90-120 h; the brewer's yeast is WB-06 yeast; Step (4) The mass ratio of the liquid to be fermented to the enzymatically hydrolyzed lemon pomace is 60-80:20-40; the inoculation amount of the fermenting bacteria is (5-9)×10 6 cfu / mL; the temperature of the fermentation is 22-26°C, and the time is 5-7 days; The fermentation bacteria described 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.

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

3. The method according to claim 1 or 2, characterized in that, It also includes a bottling step: bottle the lemon beer obtained in step (5), and add one or more slices of lemon to each bottle.

4. Lemon beer prepared by the method according to any one of claims 1 to 3.

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