Lager beer and brewing method thereof

Abstract

The invention belongs to the technical field of beer brewing, and particularly relates to lager beer and a brewing method thereof. The brewing method comprises the following steps: saccharifying a mixture of malt and water, filtering, boiling, adding hops, cooling, oxygenating, fermenting, post-fermenting, storing, re-filtering and sterilizing to brew the lager beer, wherein the malt comprises Pearson malt and Vienna malt; the added hops comprise 5wt%-15wt% of bitter hops and 85wt%-95wt% of fragrant hops; beta-glucosidase is added into an initial fermentation system; and sea salt is added into the filtrate obtained by filtering. The lager beer brewed by the brewing process disclosed by the invention is low in bitter taste value and rich in fragrance.

Description

Technical Field

[0001] The present application belongs to the technical field of beer brewing, and in particular relates to a lager beer with low bitterness value and rich hop flavor and a brewing method thereof. Background Art

[0002] Hops are known as the soul of beer and are one of the four major ingredients of beer. Hops can give beer a high-grade bitterness and unique aroma. With the rise of craft beer, American New World hops have characteristic flavors such as tropical fruits, citrus, and grapefruit. However, high hop dosage will bring more bitterness, and hop aroma substances are volatile, reactive, and difficult to maintain. How to maximize the hop aroma of the whole malt lager with a lower bitterness value is a topic that brewers have been studying together. Summary of the invention

[0003] Based on this, one or more embodiments of the present application provide a low bitterness value, hop-rich full-malt lager beer and a brewing method thereof. The following technical solutions are included:

[0004] One or more embodiments of the present application provide a method for brewing lager beer, the brewing method comprising the following steps:

[0005] The mixture of malt and water is brewed into lager beer through saccharification, filtration, boiling, hop addition, cooling and oxygenation, fermentation, post-fermentation and storage, re-filtration and sterilization;

[0006] in,

[0007] The malt includes Pilsner malt and Vienna malt;

[0008] The added hops include 5wt%-15wt% bitter hops and 85wt%-95wt% aromatic hops;

[0009] β-glucosidase is added to the initial fermentation system;

[0010] The filtrate obtained by re-filtration is added with sea salt.

[0011] In some embodiments of the present application, the malt includes 90wt%-95wt% of the Pilsner malt and 5wt%-10wt% of the Vienna malt.

[0012] In some embodiments of the present application, the aroma hops are of multiple types;

[0013] Optionally, the aroma hops include 90-type Taylors hops and 90-type HBC586 hops;

[0014] Further optionally, the hops include 5wt%-15wt% of the bitter hops, 60wt%-65wt% of the 90-type Taylors hops and 25wt%-30wt% of the 90-type HBC586 hops.

[0015] Further optionally, the hops include 5wt%-15wt% of the bitter hops, 25wt%-30wt% of the 90-type Taylors hops and 60wt%-65wt% of the 90-type HBC586 hops.

[0016] In some embodiments of the present application, in the step of adding hops, the bitter hops are added first, and then the aromatic hops are added;

[0017] Optionally, adding the aroma hops under cyclotron conditions;

[0018] Further optionally, the aromatic hops are added at the initial stage of whirlpooling;

[0019] Furthermore, the aromatic hops are added and then swirled for 15-25 minutes.

[0020] In some embodiments of the present application, 20 ppm to 30 ppm of the β-glucosidase is added to the initial fermentation system.

[0021] In some embodiments of the present application, 250 ppm-350 ppm of the sea salt is added to the filtrate obtained by re-filtration.

[0022] In some embodiments of the present application, in the mixed material, the weight ratio of malt to water is 1:(3-4).

[0023] In some embodiments of the present application, the bitter hops include 90-type polyphenol Citrus hops.

[0024] In some embodiments of the present application, the hops are added after boiling for 15-25 minutes.

[0025] In some embodiments of the present application, the amount of hops used per 1 kg of malt is 4 g-5 g.

[0026] One or more embodiments of the present application also provide lager beer brewed by the brewing method.

[0027] The details of one or more embodiments of the present application are set forth in the description below, and other features, objects, and advantages of the present application will be apparent from the description and its claims. DETAILED DESCRIPTION

[0028] Below in conjunction with embodiment and example, the application is further described in detail.It should be understood that these embodiments and examples are only used to illustrate the application and are not used to limit the scope of the application, and the purpose of providing these embodiments and examples is to make the understanding of the disclosure of the application more thorough and comprehensive.It should also be understood that the application can be implemented in many different forms, is not limited to the embodiment and example described herein, and those skilled in the art can make various changes or modifications without violating the connotation of the application, and the equivalent form obtained also falls within the protection scope of the application.In addition, in the description below, a large number of specific details are given in order to provide a more comprehensive understanding of the application, and it should be understood that the application can be implemented without one or more of these details.

[0029] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art to which this application belongs. The terms used herein in the specification of this application are only for the purpose of describing implementation modes and embodiments and are not intended to limit this application.

[0030] the term

[0031] Unless otherwise specified or incompatible herewith, the terms and phrases used herein shall have the following meanings:

[0032] The terms "and / or", "or / and", and "and / or" used in this article include any one of two or more related listed items, and also include any and all combinations of related listed items, and the arbitrary and all combinations include any two related listed items, any more related listed items, or a combination of all related listed items. It should be noted that when at least three items are connected by at least two conjunctions selected from "and / or", "or / and", and "and / or", it should be understood that in this application, the technical solution undoubtedly includes technical solutions that are all connected by "logical and", and undoubtedly includes technical solutions that are all connected by "logical or". For example, "A and / or B" includes three parallel solutions of A, B and A+B. For example, the technical solution of "A, and / or, B, and / or, C, and / or, D" includes any one of A, B, C, and D (that is, the technical solution that is all connected by "logical OR"), and also includes any and all combinations of A, B, C, and D, that is, the combination of any two or any three of A, B, C, and D, and also includes the combination of four of A, B, C, and D (that is, the technical solution that is all connected by "logical AND").

[0033] In the present application, "plurality", "multiple", "multiple times", "multiples", etc., unless otherwise specified, refer to a number greater than 2 or equal to 2. For example, "one or more" means one or greater than or equal to two.

[0034] As used herein, "combination thereof", "any combination thereof", "any combination thereof" etc. include all suitable combinations of any two or more of the listed items.

[0035] Herein, the “suitable” mentioned in “suitable combination”, “suitable method”, “any suitable method”, etc., shall be based on the ability to implement the technical solution of this application, solve the technical problems of this application, and achieve the expected technical effects of this application.

[0036] Herein, “preferred”, “better”, “more preferred” and “suitable” are merely used to describe implementation methods or examples with better effects, and it should be understood that they do not constitute limitations on the scope of protection of this application.

[0037] In the present application, "further", "further", "particularly" and the like are used for descriptive purposes to indicate differences in content, but should not be construed as limiting the scope of protection of the present application.

[0038] In this application, "optionally", "optional", and "optional" mean optional or dispensable, that is, any one of the two parallel schemes of "yes" or "no". If multiple "options" appear in a technical solution, unless otherwise specified and there is no contradiction or mutual restriction, each "optional" is independent.

[0039] In the present application, the terms "first", "second", "third", "fourth", etc. in "the first aspect", "the second aspect", "the third aspect", "the fourth aspect", etc. are used only for descriptive purposes and cannot be understood as indicating or implying relative importance or quantity, nor can they be understood as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first", "second", "third", "fourth", etc. only serve the purpose of non-exhaustive enumeration and description, and it should be understood that they do not constitute a closed limitation on quantity.

[0040] In the present application, the technical features described in an open manner include closed technical solutions composed of the listed features, and also include open technical solutions containing the listed features.

[0041] In the present application, when it comes to numerical intervals (i.e., numerical ranges), unless otherwise specified, the optional numerical distribution is considered continuous within the above numerical interval, and includes the two numerical endpoints (i.e., the minimum and maximum values) of the numerical range, and each numerical value between the two numerical endpoints. Unless otherwise specified, when the numerical interval only refers to the integers within the numerical interval, it includes the two endpoint integers of the numerical range, and each integer between the two endpoints. In this article, it is equivalent to directly listing each integer, such as t is an integer selected from 1 to 10, indicating that t is any integer selected from the group of integers consisting of 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10. In addition, when multiple ranges are provided to describe features or characteristics, these ranges can be combined. In other words, unless otherwise specified, the ranges disclosed herein should be understood to include any and all subranges included therein.

[0042] Only some numerical ranges are specifically disclosed herein. However, any lower limit can be combined with any upper limit to form an unspecified range; and any lower limit can be combined with other lower limits to form an unspecified range, and likewise any upper limit can be combined with any other upper limit to form an unspecified range. In addition, each separately disclosed point or single value can itself be combined as a lower limit or upper limit with any other point or single value or with other lower limits or upper limits to form an unspecified range.

[0043] The temperature parameters in this application, unless otherwise specified, are allowed to be either constant temperature treatment or to vary within a certain temperature range. It should be understood that the constant temperature treatment allows the temperature to fluctuate within the accuracy range controlled by the instrument. Fluctuations within the range of ±5°C, ±4°C, ±3°C, ±2°C, and ±1°C are allowed.

[0044] In the present application, % (w / w) and wt% both represent weight percentage, % (v / v) refers to volume percentage, and % (w / v) refers to mass volume percentage.

[0045] In this application, unless otherwise specified, the size, particle size, and diameter generally refer to the average value. In this application, "particle size" and "particle size" have the same definition, both representing the average particle size of a sphere or a spheroid.

[0046] If there is no special explanation, all the steps of the present application can be performed sequentially or randomly, preferably sequentially.

[0047] All documents mentioned in this application are cited as references in this application, just as each document is cited as reference separately. Unless they conflict with the application purpose and / or technical solution of this application, the cited documents involved in this application are cited with all contents and all purposes. When the cited documents are involved in this application, the definitions of relevant technical features, terms, nouns, phrases, etc. in the cited documents are also cited. When the cited documents are involved in this application, the examples and preferred methods of the cited relevant technical features can also be incorporated into this application as references, but are limited to the implementation of this application. It should be understood that when the cited content conflicts with the description in this application, the present application shall prevail or be modified adaptively according to the description of this application.

[0048] According to a first aspect of an embodiment of the present application, a method for brewing lager beer is provided, the method comprising the following steps:

[0049] The mixture of malt and water is brewed into lager beer through saccharification, filtration, boiling, hop addition, cooling and oxygenation, fermentation, post-fermentation and storage, re-filtration and sterilization;

[0050] in,

[0051] The malt includes Pilsner malt and Vienna malt;

[0052] The added hops include 5wt%-15wt% (e.g., 5wt%, 6wt%, 7wt%, 8wt%, 9wt%, 10wt%, 11wt%, 12wt%, 13wt%, 14wt%, 15wt%) of bitter hops and 85wt%-95wt% (e.g., 85wt%, 86wt%, 87wt%, 88wt%, 89wt%, 90wt%, 91wt%, 92wt%, 93wt%, 94wt%, 95wt%) of aromatic hops;

[0053] β-glucosidase is added to the initial fermentation system;

[0054] The filtrate obtained by re-filtration is added with sea salt.

[0055] In one example, the malt includes 90wt%-95wt% (e.g., 90wt%, 91wt%, 92wt%, 93wt%, 94wt%, 95wt%) of the Pilsner malt and 5wt%-10wt% (e.g., 5wt%, 6wt%, 7wt%, 8wt%, 9wt%, 10wt%) of the Vienna malt.

[0056] In one example, the aroma hops are of multiple types;

[0057] Optionally, the aroma hops include 90-type Taylors hops and 90-type HBC586 hops;

[0058] Further optionally, the hops include 5wt%-15wt% (for example, 5wt%, 6wt%, 7wt%, 8wt%, 9wt%, 10wt%, 11wt%, 12wt%, 13wt%, 14wt%, 15wt%) of the bitter hops, 60wt%-65wt% (for example, 60wt%, 62wt%, 63wt%, 64wt%, 65wt%) of the Taylors 90 hops and 25wt%-30wt% (for example, 25wt%, 26wt%, 27wt%, 28wt%, 29wt%, 30wt%) of the HBC586 90 hops.

[0059] Further optionally, the hops include 5wt%-15wt% (for example, 5wt%, 6wt%, 7wt%, 8wt%, 9wt%, 10wt%, 11wt%, 12wt%, 13wt%, 14wt%, 15wt%) of the bitter hops, 25wt%-30wt% (for example, 25wt%, 26wt%, 27wt%, 28wt%, 29wt%, 30wt%) of the Taylors 90 hops and 60wt%-65wt% (for example, 60wt%, 62wt%, 63wt%, 64wt%, 65wt%) of the HBC586 90 hops.

[0060] In one example, in the step of adding hops, the bitter hops are added first, and then the aromatic hops are added;

[0061] Optionally, adding the aroma hops under cyclotron conditions;

[0062] Further optionally, the aromatic hops are added at the initial stage of whirlpool;

[0063] Furthermore, after adding the aroma hops, swirl for 15 minutes to 25 minutes (for example, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25 minutes).

[0064] In one example, 20 ppm-30 ppm (for example, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30 min) of the β-glucosidase is added to the initial fermentation system.

[0065] In one example, 250 ppm-350 ppm (e.g., 250, 255, 260, 265, 270, 275, 280, 285, 290, 295, 300, 305, 310, 315, 320, 325, 330, 335, 340, 345, 350 ppm) of the sea salt is added to the filtrate obtained by re-filtration.

[0066] In one example, the weight ratio of malt to water in the mixture is 1:(3-4) (e.g., 1:3, 1:

[0067] 3.1, 1:3.2, 1:3.3, 1:3.4, 1:3.5, 1:3.6, 1:3.7, 1:3.8, 1:3.9, 1:4).

[0068] In one example, the bitter hops include 90 polyphenol Citrus hops.

[0069] In one example, the hops are added after boiling for 15-25 minutes (e.g., 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25 minutes). The bitter hops should be added during boiling, otherwise the utilization rate and protein coagulation will be affected.

[0070] In one example, the amount of hops for every 1 kg of malt is 4 g to 5 g (e.g., 4, 4.1, 4.2,

[0071] 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5g).

[0072] A second aspect of the embodiments of the present application provides lager beer brewed by the brewing method.

[0073] The embodiments of the present application will be described in detail below in conjunction with examples. It should be understood that these examples are only used to illustrate the present application and are not intended to limit the scope of the present application. The experimental methods for which specific conditions are not specified in the following examples are preferably referred to the guidance provided in the present application, and can also be based on the experimental manual or normal conditions in this area, can also be based on the conditions recommended by the manufacturer, or refer to experimental methods known in the art.

[0074] In the following specific embodiments, the measured parameters of raw material components may have slight deviations within the range of weighing accuracy unless otherwise specified. For temperature and time parameters, acceptable deviations caused by instrument test accuracy or operation accuracy are allowed.

[0075] The Pilsner malt used in this application is from COFCO Malt (Dalian) Co., Ltd. After testing, the extraction rate is 81.1%, the malt chroma is 3.7EBC, the boiling chroma is 6.5EBC, the protein content is 10.2%, the Kulbach value is 41.7%, and the α-N content is 146mg / 100g.

[0076] Vienna malt is selected from COFCO Malt (Dalian) Co., Ltd. After testing, the extraction rate is 80.6%, the malt color is 11EBC, the boiling color is 14EBC, the protein content is 12.1%, the Kuhlbach value is 41.5%, and the α-N content is 153mg / 100g.

[0077] The bitter hops were 90-type polyphenol Citrus hops from Yakima Hop Co., Ltd., USA, and were added 20 minutes before the end of boiling. The alpha acid content was 4.9%, the hop storage index (HSI) was 0.296, and the total hop oil content was 0.6 ml / 100 g.

[0078] The aroma flower 1 is 90-type Talus hops from Yakima Hop Co., Ltd., USA, and is added during the vortex precipitation. The alpha acid content is 8.5%, the hop storage index (HSI) is 0.261, and the total hop oil content is 1.7 ml / 100 g.

[0079] The aroma 2 is 90-type HBC586 hops from Yakima Hop Co., Ltd., USA, which are added during the vortex precipitation. The alpha acid content is 12.4%, the hop storage index (HSI) is 0.239, and the total hop oil content is 1.4 ml / 100 g.

[0080] The hop detection method is based on ASBC / EBC7.10.

[0081] The β-glucosidase used is the hop aroma enzyme (Aromazyme) from Raman Company of Canada, with enzyme activity ≥1400 BGDU / g and dry matter content >90%.

[0082] The sea salt is Morton sea salt, which is white, crystalline, salty and has no peculiar smell. The sodium chloride content is ≥98.5g / 100g and the water content is ≤2g / 100g.

[0083] Example 1

[0084] This embodiment provides a lager beer with low bitterness value and high hop aroma and a preparation method thereof.

[0085] The preparation process of the lager beer is as follows:

[0086] The method uses 90-95% Pilsner malt, 5-10% Vienna malt and water as main raw materials, and is processed through the following steps: crushing → saccharification → filtration → boiling (5-15% hop polyphenol Citrus) → vortex precipitation (60-65% Talus, 25-30% 586 hops) → cooling → oxygenation → adding yeast (20-30ppm β-glucosidase) → fermentation, post-fermentation and wine storage → filtration (250-350ppm sea salt) → sterilization → obtaining 10°P lager beer with low bitterness and high hop aroma.

[0087] Specific preparation steps:

[0088] 1. Weighing and crushing: Weigh 187kg of Pilsner malt and 10kg of Vienna malt (based on the weight of malt, the weight percentage of Pilsner malt is about 95%, and the weight percentage of Vienna malt is about 5%) to give the wine a proper amount of malt aroma and mellowness, and crush it in a roller mill to break the husk without breaking it. Add 709L of water, and the material-water ratio is about 1:3.6.

[0089] 2. Saccharification: Keep the temperature of the material at 52℃ for 30 minutes, add 200g of lactic acid, and adjust the pH value of the wort to between 5.4-5.5. Keep it at 67℃ for 50 minutes, keep it at 72℃ for 10 minutes, and finally raise the temperature to 76℃ for mashing.

[0090] 3. Filtration: The temperature of the whole filtration process shall not exceed 76℃, and the slop water shall be kept at 74-76℃ to avoid post-gelatinization. The pH of the slop water shall be adjusted in advance with lactic acid or phosphoric acid, and the pH shall not exceed 6.0 to avoid excessive dissolution of polyphenols during the filtration process.

[0091] 4. Boiling: The filtered wort is collected in a boiling pot, heated to 100°C, and boiled for 60 minutes to kill bacteria in the wort and precipitate protein. After boiling for 20 minutes, 85g of bitter flowers (Cichol hops) are added to contribute 10% bitterness value.

[0092] 5. Whirlpool sedimentation: The wort is pumped from the boiling pot into the whirlpool sedimentation tank. At the beginning of the whirlpool sedimentation, 1.6g of hops 1Talus 56 is added, which contributes 60% of the bitterness value and 240g of hops 2HBC586, which contributes 30% of the bitterness value. The whirlpool time is 20 minutes. Based on the total amount of hops, the weight percentages of bitter hops, 1Talus hops, and 2HBC586 hops are 9.587%, 63.343%, and 27.07%, respectively.

[0093] 6. Cool wort, oxygenate, add bottom yeast and β-glucosidase: Cool the wort after vortex precipitation to 9.0±0.5℃, the cooling time is ≤60min, and inoculate bottom fermentation lager yeast, the inoculation amount is 12(±1)*10 6The amount of oxygen was 8ppm, and 25ppm of β-glucosidase was added to hydrolyze the glucosidic bonds, release monoterpene alcohol compounds and glucose, and increase the complexity of hop flavor and beer flavor. The physical and chemical indicators of wort are shown in Table 1.

[0094] 7. Fermentation: Mainly ferment at 10℃, and track and test the apparent sugar content, yeast count, mortality rate and budding rate of the fermented liquid twice a day. When the apparent sugar content drops to 7.8°P, the temperature is raised to 13.0℃, and when the apparent sugar content drops to 2.8°P, the can is sealed. The pressure in the can naturally rises to 0.12-0.15MPa. Yeast is discharged 24h and 48h after can sealing. Diacetyl is tested on the 6th day. When diacetyl ≤0.08mg / L, it is qualified and can be cooled to 0℃.

[0095] 8. Post-fermentation and wine storage: cold storage temperature is 0℃, cold storage time is 20 days to obtain mature fermentation liquid. During this period, the yeast is discharged once every 2 days until no obvious yeast mud is discharged.

[0096] 9. The mature fermentation liquid is centrifuged and filtered, 300 ppm of sea salt is added, and it is diluted to 10°P. After instant sterilization, it is bottled to obtain a lager beer with low bitterness value and high hop aroma.

[0097] The physical and chemical indexes, fermentation flavor, and hop flavor substances of the fermented product are shown in Table 2. The sensory flavor evaluation is shown in Table 3.

[0098] Example 2

[0099] This embodiment provides a lager beer with low bitterness value and high hop aroma and a preparation method thereof.

[0100] The preparation process of the lager beer is as follows:

[0101] The method uses 90-95% Pilsner malt, 5-10% Vienna malt and water as main raw materials, and undergoes the processes of crushing → saccharification → filtration → boiling (5-15% hop polyphenol Citrus) → vortex precipitation (60-65% hops 586, 25-30% Talus) → cooling → oxygenation → adding yeast (20-30ppm β-glucosidase) → fermentation and post-storage → filtration (250ppm sea salt) → sterilization → obtaining 10°P lager beer with low bitterness and high hop aroma.

[0102] The specific steps refer to Example 1, and the changes relative to Example 1 include:

[0103] In step 1, the weight percentages of Pilsner malt and Vienna malt are 90% and 10% respectively;

[0104] In step 4 and step 5, the weight proportions of hop polyphenols Citra, aromatic hop 1 Talus, and aromatic hop 2 HBC586 are 15%, 60%, and 25%, respectively;

[0105] In step 6, β-glucosidase is used at 20 ppm; in step 9, the amount of sea salt used is 250 ppm.

[0106] The physical and chemical indicators of the wort in step 6 of this embodiment are shown in Table 1, the physical and chemical indicators of the lager beer in step 9 are shown in Table 2, and the sensory flavor evaluation is shown in Table 3.

[0107] Example 3

[0108] This embodiment provides a lager beer with low bitterness value and high hop aroma and a preparation method thereof.

[0109] The preparation process of the lager beer is as follows:

[0110] The method uses 90-95% Pilsner malt, 5-10% Vienna malt and water as main raw materials, and is processed through the steps of crushing → saccharification → filtration → boiling (5-15% hop polyphenol Citrus) → vortex precipitation (60-65% Talus hops, 25-30% 586 hops) → cooling → oxygenation → adding yeast (20-30ppm β-glucosidase) → fermentation and post-storage → filtration (250-350ppm sea salt) → sterilization → obtaining 10°P lager beer with low bitterness and high hop aroma.

[0111] The specific steps refer to Example 1, and the changes relative to Example 1 include:

[0112] In step 1, the weight percentages of Pilsner malt and Vienna malt are 92.5% and 7.5% respectively;

[0113] In step 4 and step 5, the weight percentages of hop polyphenols Citra, aromatic hop 1 Talus, and aromatic hop 2 HBC586 are 5%, 65%, and 30%, respectively;

[0114] In step 6, β-glucosidase 30ppm;

[0115] In step 9, the amount of sea salt used is 350 ppm.

[0116] The physical and chemical indicators of the wort in step 6 of this embodiment are shown in Table 1, the physical and chemical indicators of the lager beer in step 9 are shown in Table 2, and the sensory flavor evaluation is shown in Table 3.

[0117] Table 1: Key physical and chemical parameters of 13°P wort

[0118]

[0119]

[0120] Table 2: Key indicators for brewing low bitterness value and high hop aroma whole malt lager beer

[0121]

[0122]

[0123] The sensory evaluation was evaluated and scored by 10 national judges. Comparative Example 7 is a 10°P lager beer that does not adopt the method of the present application:

[0124] Table 3: Sensory flavor evaluation

[0125]

[0126]

[0127] It can be seen from the results in Table 3 that the low bitterness value and high hop aroma lager beer provided by the embodiment of the present invention has the characteristics of obvious hop aroma, multiple flavor levels, good bitterness coordination, and no aftertaste.

[0128] Example 4

[0129] This embodiment is a variation of Embodiment 1, and the only difference with respect to Embodiment 1 is that in step 1, based on the total amount of malt, the weight percentages of Pilsner malt and Vienna malt are 85% and 15% respectively.

[0130] Example 5

[0131] This embodiment is a variation of Embodiment 1, and the only difference with respect to Embodiment 1 is that in step 1, 10 kg of Pilsner malt and 187 kg of Vienna malt are used.

[0132] Example 6

[0133] This embodiment is a variation of Embodiment 1, and the only difference relative to Embodiment 1 is that in step 6, the dosage of β-glucosidase is 15 ppm.

[0134] Example 7

[0135] This embodiment is a variation of Embodiment 1, and the only difference relative to Embodiment 1 is that in step 6, the dosage of β-glucosidase is 35 ppm.

[0136] Example 8

[0137] This example is a variation of Example 1, and the only difference relative to Example 1 is that in step 6, the dosage of β-glucosidase is 225 ppm.

[0138] Example 9

[0139] This example is a variation of Example 1, and the only difference relative to Example 1 is that in step 6, the dosage of β-glucosidase is 375 ppm.

[0140] Example 10

[0141] This embodiment is a variation of Embodiment 1, and the only difference compared with Embodiment 1 is that in step 5, 1.6 g of Talus fragrant flower is added.

[0142] Comparative Example 1

[0143] This comparative example is a comparative example of Example 1, and the only difference from Example 1 is that in step 1, only Pilsner malt is used as malt.

[0144] Comparative Example 2

[0145] This comparative example is a comparative example of Example 1, and the only difference from Example 1 is that in step 1, only Vienna malt is used as malt.

[0146] Comparative Example 3

[0147] This comparative example is a comparative example of Example 1, and the only difference from Example 1 is that in step 4 and step 5, based on the total amount of hops, the weight percentages of bitter hops, aroma hops 1, and aroma hops 2 added are 4%, 76%, and 20%, respectively.

[0148] Comparative Example 4

[0149] This comparative example is a comparative example of Example 1, and the only difference from Example 1 is that in step 6, β-glucosidase is not added.

[0150] Comparative Example 5

[0151] This comparative example is a comparative example of Example 1, and the only difference from Example 1 is that in step 6, β-glucosidase is replaced by α-glucosidase.

[0152] Comparative Example 6

[0153] This comparative example is a comparative example of Example 1, and the only difference from Example 1 is that in step 9, no sea salt is added.

[0154] Comparative Example 7

[0155] This comparative example is a comparative example of Example 1, and the only difference from Example 1 is that:

[0156] In step 1, only Pilsner malt was used;

[0157] In step 4 and step 5, based on the total amount of hops, the weight percentages of bitter hops, aroma hops 1 and aroma hops 2 added are 4%, 76% and 20% respectively;

[0158] In step 6, no β-glucosidase was added;

[0159] In step 9, no sea salt was added.

[0160] Table 4: Key indicators of lager beer and sake

[0161]

[0162]

[0163] Table 5: Key indicators of lager beer and sake

[0164]

[0165] On the whole, the low bitterness value and high hop aroma lager beer provided in the embodiment of the present application has rich hop flavor, characterized by tropical fruits, multiple flavor layers, long aftertaste, no after-bitterness, and easy drinking characteristics, which solves the problem of high bitterness value and poor aroma of current hop-based beer. In addition, the process of the present application also saves the amount of hops added.

[0166] The technical features of the above-mentioned implementation modes and examples can be combined in any appropriate manner. To make the description concise, not all possible combinations of the technical features in the above-mentioned implementation modes and examples are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0167] The above-described embodiments only express several implementation methods of the present application, which is convenient for understanding the technical solution of the present application in detail, but it cannot be understood as a limitation on the scope of protection of the patent application. It should be pointed out that for ordinary technicians in this field, without departing from the concept of the present application, several deformations and improvements can be made, which all belong to the protection scope of the present application. In addition, it should be understood that after reading the above-mentioned teaching content of the present application, the technicians in this field can make various changes or modifications to the present application, and the equivalent forms obtained also fall within the protection scope of the present application. It should also be understood that the technical solutions obtained by the technicians in this field through logical analysis, reasoning or limited experiments on the basis of the technical solutions provided in the present application are all within the protection scope of the claims attached to the present application. Therefore, the protection scope of the patent of the present application shall be based on the content of the attached claims, and the description can be used to interpret the content of the claims.

Claims

1. A method for brewing lager beer, characterized in that: The brewing method comprises the following steps: The mixture of malt and water is brewed into lager beer through saccharification, filtration, boiling, hop addition, cooling and oxygenation, fermentation, post-fermentation and storage, re-filtration and sterilization; in, The malt includes Pilsner malt and Vienna malt; The added hops include 5wt%-15wt% bitter hops and 85wt%-95wt% aromatic hops; β-glucosidase is added to the initial fermentation system; The filtrate obtained by re-filtration is added with sea salt.

2. The lager beer brewing method according to claim 1, characterized in that: The malt includes 90wt%-95wt% of the Pilsner malt and 5wt%-10wt% of the Vienna malt.

3. The lager beer brewing method according to claim 1, characterized in that: There are multiple types of aroma hops; Optionally, the aroma hops include 90-type Taylors hops and 90-type HBC586 hops; Further optionally, the hops include 5wt%-15wt% of the bitter hops, 60wt%-65wt% of the 90-type Taylors hops and 25wt%-30wt% of the 90-type HBC586 hops; Further optionally, the hops include 5wt%-15wt% of the bitter hops, 25wt%-30wt% of the 90-type Taylors hops and 60wt%-65wt% of the 90-type HBC586 hops.

4. The lager beer brewing method according to claim 3, characterized in that: In the step of adding hops, the bitter hops are added first, and then the aromatic hops are added; Optionally, adding the aroma hops under cyclotron conditions; Further optionally, the aromatic hops are added at the initial stage of whirlpool; Furthermore, the aromatic hops are added and then swirled for 15-25 minutes.

5. The lager beer brewing method according to claim 1, characterized in that: 20ppm-30ppm of the β-glucosidase is added to the initial fermentation system.

6. The lager beer brewing method according to claim 1, characterized in that: The filtrate obtained by re-filtration is added with 250ppm-350ppm of the sea salt.

7. The method for brewing lager beer according to any one of claims 1 to 6, characterized in that: In the mixed material, the weight ratio of malt to water is 1:(3-4).

8. The method for brewing lager beer according to any one of claims 1 to 6, characterized in that: The bitter hops include 90-type polyphenol Citrus hops.

9. The method for brewing lager beer according to any one of claims 1 to 6, characterized in that: The hops are added after boiling for 15-25 minutes.

10. The method for brewing lager beer according to any one of claims 1 to 6, characterized in that: The amount of hops used per 1 kg of malt is 4 g to 5 g.

11. Lager beer brewed by the brewing method according to any one of claims 1 to 10.

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