Red date and Chinese wolfberry deep-color lager beer brewing process

Abstract

The invention discloses a red date and Chinese wolfberry fruit dark-color lager beer brewing process which comprises the following steps: taking two-ridge barley malt, color malt and Munich malt as raw materials, adding red dates and Chinese wolfberry fruits, saccharifying, filtering, washing grains, boiling, carrying out rotary precipitation, cooling, oxygenating, fermenting and filtering to finally obtain the red date and Chinese wolfberry fruit dark-color lager beer. According to the invention, the Chinese herbal medicines red dates and Chinese wolfberry fruits beneficial to the body health of people are integrated into the brewing process of the lager beer, and on the basis of keeping the original mellow taste of the lager beer, various beneficial component substances are added into the beer, so that the taste of the beer is enriched, the nutritional ingredients of the beer are improved, and the lager beer has a certain health-care effect.

Description

Technical Field

[0001] The present invention relates to the technical field of brewing, and specifically to a brewing process for red date and wolfberry dark lager beer. Background Art

[0002] Beer is an alcoholic beverage and ranks third in consumption in the world after water and tea. The beer industry has developed rapidly and the market demand for purchase is strong. With the improvement of the consumption level, some diversified and personalized craft beers have begun to be favored by consumers. Such beers with rich color and special flavors occupy a special position in the market. As a kind of craft beer, dark lager beer has a deep color, low bitterness, a slightly sweet taste, a dominant malt flavor, and a light hop flavor. With the improvement of people's living standards, traditional lager beers can no longer meet people's needs. Developing beers with different flavors and functional nutrition requirements is an important research direction in the current beer brewing field.

[0003] As two common traditional Chinese medicines, both red dates and wolfberries contain rich nutrients such as vitamins and minerals, which can enhance the human immune system and improve the body's disease resistance. Red dates have the effect of nourishing blood and calming the mind, and can relieve symptoms such as insomnia and palpitations to a certain extent. Wolfberries have the effect of improving eyesight and can regulate dry eyes and decreased vision caused by liver and kidney yin deficiency.

[0004] Currently, there are few processes for brewing lager beer with red dates and wolfberries as raw materials. Although red dates and wolfberries have many benefits, due to the difficulty of crushing and pressing them, conventional functional beers (lager beers) often adopt a soaking method, that is, red dates and wolfberries are soaked without peeling and removing the kernels. Although this method is simple and efficient and does not affect the original lager beer brewing process, due to excessive impurities, it will affect the taste of the brewed lager beer. How to expand the variety of functional beers, improve the acceptance of the consumer group, and improve the health care function and flavor of beer has always been the research direction of those skilled in the art. Summary of the Invention

[0005] The purpose of the present invention is to provide a brewing process for red date and wolfberry dark lager beer, which integrates the Chinese herbal medicines red dates and wolfberries, which are beneficial to people's health, into the brewing process of lager beer. On the basis of retaining the original mellow taste of lager beer, various beneficial components are added to the beer, enriching the taste of the beer and enhancing the nutritional components of the beer, making it have a certain health care effect.

[0006] To achieve the above-mentioned invention purpose, the present invention provides a brewing process for red date and wolfberry dark lager beer, including the following steps:

[0007] Step 1: Select high-quality two-row barley malt, color malt, and Munich malt, mix and crush them to obtain mixed malt. It is required that the husks of the mixed malt after crushing are broken but not crushed, and the proportion of fine powder in the endosperm part is moderate. The proportion of fine powder passing through a 2.0 mm sieve is about 60%-70%. The purpose of crushing is to increase the surface area and dissolve more content during the subsequent saccharification step. Wash the selected red dates and goji berries and dry them. Remove the pits from the red dates and cut them into pieces. Then, extract juice from the red dates and goji berries separately to obtain red date juice and goji berry juice. Both red dates and goji berries are rich in nutrients such as vitamins and minerals, which can enhance the body's immunity and improve the body's disease resistance. Adding the two to lager beer can better exert the effect of clearing the liver and improving eyesight and have certain health-care effects. The color malt is one or both of chocolate malt and caramel malt.

[0008] Step 2: Take an appropriate amount of saccharification water and heat it to 42-45°C. Add the crushed mixed malt from Step 1 to the saccharification water and stir evenly for protein rest for 40-50 minutes. Then, heat it to 63-65°C at a rate of 1-1.5°C per minute for primary saccharification for 50-60 minutes. Finally, heat it to 72-75°C for secondary saccharification for 15-20 minutes.

[0009] Step 3: Filter the mash after saccharification in Step 2, collect the first-run wort, and the filtration time is 60-90 minutes. Then, wash the grains with hot water at 76-78°C, and the amount of washing water is 30-40 liters per 100 liters of the first-run wort. Filter and collect the second-run wort, mix the first-run wort and the second-run wort to obtain mixed wort, and adjust the sugar content of the mixed wort to reach 12-14°P.

[0010] Step 4: Boil the mixed wort in Step 3 for 70-90 minutes. Add bitter hops at the beginning of boiling, and the addition amount is 8-12 g per 100 liters of mixed wort. Add aroma hops 10-15 minutes before the end of boiling, and the addition amount is 4-6 g per 100 liters of mixed wort. At the same time, add red date juice and goji berry juice, and the usage amount of red date juice and goji berry juice is 1-2 kg per 100 liters of mixed wort.

[0011] Step 5: After the boiling ends, remove impurities from the mixed wort in Step 4 while it is hot to obtain clarified mixed wort.

[0012] Step 6: Rapidly cool the clarified mixed wort in Step 5 to 8-10°C. During or after cooling, charge sterile air or pure oxygen into the mixed wort to make the dissolved oxygen content in the mixed wort reach 8-10 ppm to obtain intermediate wort.

[0013] Step 7: Inoculate the activated Lager yeast into the wort in Step 6 at a rate of 0.6 - 0.8 kg of dry yeast per 100 liters of the middle wort, and conduct the primary fermentation at 8 - 10 °C for 10 - 14 days; when the sugar content drops to 4 - 5 °P, cool down to 0 - 2 °C for after-ripening, and the after-ripening time is 3 - 4 weeks;

[0014] Step 8: Filter the fermented liquid after fermentation in Step 7 to remove yeast and fine particles, and then the dark red date and wolfberry Lager beer can be obtained; in addition, the brewing process provided by the present invention may further include, according to needs, steps of filling or bottling after obtaining the dark red date and wolfberry Lager beer. When filling or bottling, control the carbon dioxide pressure to be 0.2 - 0.3 MPa.

[0015] Preferably, in Step 1, by weight percentage, the proportion of two-row barley malt is 60% - 70%, the proportion of colored malt is 20% - 30%, and the proportion of Munich malt is 5% - 10%. Munich malt is used to increase the malt aroma.

[0016] Preferably, in Step 2, the total hardness of the saccharification water is 5 - 8 °dH, and the pH value is 5.2 - 5.5.

[0017] Preferably, the bitter hops in Step 4 are Nugget; the aroma hops in Step 4 are Saaz.

[0018] Preferably, in Step 5, the method for removing impurities from the mixed wort is to pump the mixed wort into a whirlpool settling tank and whirl at a speed of 80 - 100 revolutions per minute for 20 - 30 minutes to precipitate the hot coagulum to the bottom of the tank, and then discharge the clarified wort from the middle part of the whirlpool settling tank.

[0019] Preferably, the Lager yeast is Saflager S-23.

[0020] Preferably, the filtration used in Step 8 is diatomaceous earth filtration or cardboard filtration.

[0021] Compared with the prior art, the beneficial effects of the present invention:

[0022] The present invention integrates Chinese herbal medicines, red dates and wolfberries, which are beneficial to people's health, into the brewing process of Lager beer. On the basis of preserving the original fragrance of Lager beer, it adds various beneficial components to the beer, enriches the taste of the beer, improves the nutritional components of the beer, and makes it have certain health care functions. Detailed Embodiments

[0023] The present invention will be further described in detail below in combination with test examples and specific embodiments. However, it should not be understood that the scope of the above-mentioned subject matter of the present invention is limited to the following embodiments. All technologies implemented based on the content of the present invention belong to the scope of the present invention.

[0024] Example 1:

[0025] A brewing process for red date and wolfberry dark lager beer includes the following steps:

[0026] Step 1: Mix and crush 70% two-row barley malt, 5% chocolate malt, 25% caramel malt, and 5% Munich malt by weight percentage to obtain mixed malt; Wash and dry the selected red dates and wolfberries, remove the cores of the red dates and cut them into pieces, and squeeze the red dates and wolfberries respectively to obtain red date juice and wolfberry juice.

[0027] Step 2: Add 2.5 tons of saccharification water to the saccharification pot, adjust the water temperature to 44°C, slowly add the mixed malt crushed in Step 1 to the saccharification pot and stir evenly, and carry out protein rest for 45 minutes; Then heat up to 64°C at a rate of 1°C per minute for primary saccharification, and the saccharification time is 55 minutes; Finally, heat up to 74°C for secondary saccharification, and the saccharification time is 18 minutes.

[0028] Step 3: Filter the mash after saccharification in Step 2, collect the first wort, and the filtration time is 80 minutes. Then wash the grains with hot water at 77°C, control the amount of washing water at 35 liters per 100 liters of the first wort, filter and collect the second wort, mix the first wort and the second wort to obtain mixed wort, and adjust the sugar degree of the mixed wort to reach 13°P.

[0029] Step 4: Transfer the mixed wort in Step 3 to the boiling pot and boil for 80 minutes; Add bitter hop Nugget at the beginning of boiling, and the addition amount is 10 g per 100 liters of mixed wort; Add aroma hop Saaz 13 minutes before the end of boiling, and the addition amount is 5 g per 100 liters of mixed wort, and at the same time add red date juice and wolfberry juice. The usage amount of red date juice is 2 kg per 100 liters of mixed wort, and the usage amount of wolfberry juice is 1 kg per 100 liters of mixed wort.

[0030] Step 5: After boiling ends, pump the mixed wort in Step 4 into the whirlpool settling tank while it is hot, and whirl at a speed of 90 revolutions per minute for 25 minutes to make the hot coagulants precipitate to the bottom of the tank, and then export the clarified wort from the middle part of the whirlpool settling tank.

[0031] Step 6: Quickly cool the clarified wort in Step 5 to 9°C through a heat exchanger. During or after the cooling process, fill the wort with sterile air or pure oxygen to make the dissolved oxygen content in the wort reach 9 ppm to obtain intermediate wort.

[0032] Step 7: Inoculate the activated Saccharomyces pastorianus Saflager S-23 into the wort in Step 6 at a dosage of 0.7 kg of dry yeast per 100 liters of the wort, and conduct primary fermentation at 9°C for 12 days; when the sugar content drops to 5°P, cool down to 1°C for conditioning, and the conditioning time is 4 weeks;

[0033] Step 8: Filter the liquid after fermentation in Step 7 to remove yeast and fine particles, and then the dark lager beer with red dates and wolfberries can be obtained.

[0034] Example 2:

[0035] A brewing process for dark lager beer with red dates and wolfberries, comprising the following steps:

[0036] Step 1: Mix and crush 60% two-row barley malt, 10% chocolate malt, 20% caramel malt, and 10% Munich malt by weight percentage to obtain mixed malt; wash and dry the selected red dates and wolfberries, remove the pits from the red dates and cut them into pieces, and separately squeeze the red dates and wolfberries to obtain red date juice and wolfberry juice;

[0037] Step 2: Add 2.5 tons of saccharification water to the saccharification pot, adjust the water temperature to 42°C, slowly add the crushed mixed malt in Step 1 to the saccharification pot and stir evenly for protein rest for 40 min; then raise the temperature to 63°C at a rate of 1°C per minute for primary saccharification for 50 min; finally, raise the temperature to 72°C for secondary saccharification for 15 min;

[0038] Step 3: Filter the mash after saccharification in Step 2, collect the first wort, and control the filtration time within 60 min; then wash the grains with hot water at 76°C, control the amount of washing water at 30 liters per 100 liters of the first wort, filter and collect the second wort, mix the first wort and the second wort to obtain mixed wort, and adjust the sugar content of the mixed wort to reach 12°P;

[0039] Step 4: Transfer the mixed wort in Step 3 to the boiling pot and boil for 70 min. Add the bitter hop Nugget at the beginning of boiling at a dosage of 8 g per 100 liters of the mixed wort; add the aroma hop Saaz 10 min before the end of boiling at a dosage of 4 g per 100 liters of the mixed wort, and at the same time add the red date juice and wolfberry juice, and the usage amounts of the red date juice and wolfberry juice are both 1 kg per 100 liters of the mixed wort;

[0040] Step 5: After the boiling ends, immediately pump the mixed wort in Step 4 into the whirlpool settler and whirl at a speed of 90 revolutions per minute for 25 min to precipitate the hot coagulum to the bottom of the tank, and then discharge the clarified wort from the middle part of the whirlpool settler;

[0041] Step 6: Rapidly cool the wort clarified in Step 5 to 8°C through a heat exchanger. During or after the cooling process, sterile air or pure oxygen is introduced into the wort to make the dissolved oxygen content in the wort reach 8 ppm, obtaining intermediate wort.

[0042] Step 7: Inoculate the activated lager yeast Saflager S-23 into the intermediate wort in Step 6 at a dosage of 0.6 kg dry yeast per 100 liters of intermediate wort, and conduct primary fermentation at 8°C for 10 days; when the sugar content drops to 4°P, lower the temperature to 0°C for after-ripening, and the after-ripening time is 3 weeks.

[0043] Step 8: Filter the liquid after fermentation in Step 7 to remove yeast and fine particles, and then red date and wolfberry dark lager beer can be obtained.

[0044] Example 3:

[0045] A brewing process for red date and wolfberry dark lager beer includes the following steps:

[0046] Step 1: Mix and crush 70% two-row barley malt, 10% chocolate malt, 20% caramel malt, and 10% Munich malt by weight percentage to obtain mixed malt; wash and dry the selected red dates and wolfberries, remove the cores of the red dates and cut them into pieces, and separately squeeze the red dates and wolfberries to obtain red date juice and wolfberry juice.

[0047] Step 2: Add 2.5 tons of saccharification water to the saccharification pot, adjust the water temperature to 45°C, slowly add the mixed malt crushed in Step 1 to the saccharification pot and stir evenly for protein rest for 50 minutes; then raise the temperature to 65°C at a rate of 1.5°C per minute for primary saccharification for 60 minutes; finally, raise the temperature to 75°C for secondary saccharification for 20 minutes.

[0048] Step 3: Filter the mash after saccharification in Step 2, collect the first-run wort, and control the filtration time within 90 minutes; then wash the grains with hot water at 78°C, control the amount of washing water at 40 liters per 100 liters of the first-run wort, filter and collect the second-run wort, mix the first-run wort and the second-run wort, and adjust the sugar content of the mixed wort to reach 14°P.

[0049] Step 4: Transfer the mixed wort in Step 3 to the boiling pot and boil for 90 minutes; add the bitter hop Nugget at the beginning of boiling, with an addition amount of 12 g per 100 liters of mixed wort; add the aroma hop Saaz 15 minutes before the end of boiling, with an addition amount of 6 g per 100 liters of mixed wort, and at the same time add red date juice and wolfberry juice, and the usage amounts of red date juice and wolfberry juice are both 2 kg per 100 liters of mixed wort.

[0050] Step 5: After the boiling ends, while it is still hot, pump the mixed wort from Step 4 into the whirlpool settler, whirl at a speed of 90 revolutions per minute for 25 min to precipitate the hot coagulum to the bottom of the tank, and then draw out the clarified wort from the middle part of the whirlpool settler;

[0051] Step 6: Rapidly cool the clarified wort from Step 5 to 10 °C through a heat exchanger. During or after the cooling process, charge sterile air or pure oxygen into the wort to make the dissolved oxygen content in the wort reach 10 ppm, obtaining intermediate wort;

[0052] Step 7: Inoculate the activated lager yeast Saflager S-23 into the intermediate wort from Step 6 at a rate of 0.8 kg of dry yeast per 100 liters of intermediate wort, conduct the primary fermentation at 10 °C for 14 days; when the sugar degree drops to 5 °P, cool down to 2 °C for after-ripening, and the after-ripening time is 4 weeks;

[0053] Step 8: Filter the liquid after fermentation in Step 7 to remove yeast and fine particles, and then the dark red date and wolfberry lager beer can be obtained.

[0054] Comparative Example 1

[0055] The brewing process of the dark red date and wolfberry lager beer is the same as that in Example 1;

[0056] The difference lies in that: in Step 1, the red dates are not pitted and chopped before juicing, that is, Step 1 is: by weight percentage, 70% two-row barley malt, 5% chocolate malt, 25% caramel malt, and 5% Munich malt are selected, mixed and crushed to obtain mixed malt; the selected red dates and wolfberries are washed and dried, and the red dates and wolfberries are juiced separately to obtain red date juice and wolfberry juice.

[0057] Comparative Example 2

[0058] A brewing process of a dark red date and wolfberry lager beer, comprising the following steps:

[0059] Step 1: By weight percentage, 70% two-row barley malt, 5% chocolate malt, 25% caramel malt, and 5% Munich malt are selected, mixed and crushed to obtain mixed malt;

[0060] Step 2: Add 2.5 tons of saccharification water to the saccharification pot, adjust the water temperature to 44 °C, slowly add the crushed mixed malt from Step 1 into the saccharification pot and stir evenly, conduct protein rest for 45 min; then heat up to 64 °C at a speed of 1 °C per minute for primary saccharification, and the saccharification time is 55 min; finally, heat up to 74 °C for secondary saccharification, and the saccharification time is 18 min;

[0061] Step 3: Filter the saccharified mash in Step 2, collect the first wort, with the filtration time being 80 min, then wash the grains with hot water at 77 °C, control the amount of wash water at 35 liters per 100 liters of the first wort, filter and collect the second wort, mix the first wort and the second wort to obtain the mixed wort, and adjust the sugar content of the mixed wort to reach 13 °P;

[0062] Step 4: Transfer the mixed wort in Step 3 to a boiling pot and boil it for 80 min; add the bitter hop Nugget at the beginning of boiling, with the addition amount being 10 g per 100 liters of the mixed wort; add the aroma hop Saaz 13 min before the end of boiling, with the addition amount being 5 g per 100 liters of the mixed wort;

[0063] Step 5: After the boiling ends, quickly pump the mixed wort in Step 4 into a whirlpool settler and whirl it at a speed of 90 revolutions per minute for 25 min to make the hot coagulum precipitate to the bottom of the tank, and then discharge the clarified wort from the middle part of the whirlpool settler;

[0064] Step 6: Quickly cool the clarified wort in Step 5 to 9 °C through a heat exchanger, and during or after the cooling process, charge sterile air or pure oxygen into the wort to make the dissolved oxygen content in the wort reach 9 ppm to obtain the intermediate wort;

[0065] Step 7: Inoculate the activated lager yeast Saflager S-23 into the intermediate wort in Step 6 at a dosage of 0.7 kg of dry yeast per 100 liters of the intermediate wort, and conduct the primary fermentation at 9 °C for 12 days; when the sugar content drops to 5 °P, lower the temperature to 1 °C for post-fermentation, and the post-fermentation time is 4 weeks;

[0066] Step 8: Filter the liquid after fermentation in Step 7 to remove yeast and fine particles, and then add selected unstoned red dates and goji berries to the filtrate, with 50 kg of red dates and 20 kg of goji berries, seal and soak for one month to obtain the red date and goji berry dark lager beer.

[0067] I. Evaluation of Red Date and Goji Berry Dark Lager Beer

[0068] Respectively take the dark lager beers prepared in Example 1, Example 2 and Example 3, as well as the commercially available similar product dark lager beer (the commercially available dark lager beer does not use red dates and goji berries as raw materials for brewing), and Comparative Example 1 and Comparative Example 2 as the test objects, and conduct sensory evaluation and scoring on the above test samples as follows:

[0069] The sensory characteristics and defect intensities are based on a rating system, and the rating criteria are as follows:

[0070] Grade 1: Non-existent, or extremely difficult to identify.

[0071] Grade 2: Slightly present, cannot be clearly identified.

[0072] Level 3: Slightly obvious and recognizable.

[0073] Level 4: Obvious and clearly recognizable.

[0074] Level 5: Prominent, far stronger than other features.

[0075] The sensory comprehensive quality is rated according to the following standards:

[0076] Grade 1: No obvious defects, excellent.

[0077] Grade 2: There are general defects, qualified.

[0078] Grade 3: There are serious defects, unqualified.

[0079] Table 1 Beer Sensory Evaluation Rating Table

[0080]

[0081]

[0082] The above sensory results show that the comprehensive quality of the red date and wolfberry dark lager brewed in the three embodiments of the present invention is Grade 1. It has better clarity, a sweet and mellow red date flavor, a rich malt flavor, good taste coordination, and enriches the taste of beer; the red date and wolfberry dark lager in Comparative Example 1 has low sweetness, high bitterness and astringency, and general taste coordination, and its comprehensive quality is Grade 3; the red date and wolfberry dark lager in Comparative Example 2 has slightly sweet sweetness, slightly higher bitterness and astringency, and general taste coordination, and its comprehensive quality is Grade 2.

[0083] II. Market Research Evaluation

[0084] Test subjects: 10 people aged 20 - 30 years old (6 males and 4 females), 10 people aged 30 - 40 years old (6 males and 4 females), 10 people aged 40 - 50 years old (6 males and 4 females), 10 people aged 50 - 60 years old (6 males and 4 females)

[0085] Test method: The test subjects drank the above beer test samples respectively and evaluated their taste. The taste evaluation results are listed in Table 2.

[0086] Table 2 Evaluation Table for Tasting Beer Test Samples

[0087]

[0088]

[0089] As can be seen from the evaluation results in Table 2, 40 test subjects tasted the red date and wolfberry dark lager brewed by the three embodiments of the present invention. The taste was not bitter, with a strong malt aroma, a sweet jujube aroma, and a caramel malt sweet taste. The favorable comment rate reached about 70%. For the red date and wolfberry dark lager brewed in Comparative Example 1 and Comparative Example 2, the test subjects generally found it unacceptable after tasting, and the favorable comment rates were 31% and 55% respectively. Therefore, the red date and wolfberry dark lager obtained by the brewing process of the present invention has a better taste.

[0090] The above is only the specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed by the present invention should be covered by the protection scope of the present invention. Therefore, the protection scope of the present invention should be subject to the protection scope of the claims.

Claims

1. A process for brewing red date and wolfberry dark lager beer, characterized in that: The following steps are involved: Step 1: Mix and grind selected two-row barley malt, color malt and Munich malt to obtain mixed malt; wash and dry selected red dates and wolfberries, remove the core of the red dates and chop them, and squeeze the red dates and wolfberries to obtain red date squeezed pulp and wolfberry squeezed pulp; the color malt is one or both of chocolate malt and caramel malt; Step 2: Take an appropriate amount of saccharification water and heat it to 42-45°C, add the mixed malt crushed in step 1 to the saccharification water and stir evenly to perform protein rest for 40-50 minutes; then heat it to 63-65°C at a rate of 1-1.5°C per minute for primary saccharification for 50-60 minutes; finally heat it to 72-75°C for secondary saccharification for 15-20 minutes; Step 3: Filter the mash after saccharification in step 2, collect the first wort, the filtration time is 60-90 minutes, then wash the slop with hot water at 76-78°C, the amount of washing water is 30-40 liters per 100 liters of the first wort, filter and collect the second wort, mix the first wort and the second wort to obtain a mixed wort, and adjust the sugar content of the mixed wort to 12-14°P; Step 4: Boil the mixed wort in step 3 for 70-90 minutes, add bitter hops at the beginning of boiling, the addition amount is 8-12g per 100L of mixed wort, add hops 10-15 minutes before the end of boiling, the amount of hops is 4-6g per 100L of mixed wort, and add red date pulp and wolfberry pulp at the same time, the amount of red date pulp and wolfberry pulp is 1-2kg per 100L of mixed wort; Step 5: After boiling, remove impurities from the mixed wort in step 4 while it is still hot to obtain a clarified mixed wort; Step 6: The mixed wort clarified in step 5 is rapidly cooled to 8-10° C. During or after the cooling process, sterile air or pure oxygen is introduced into the mixed wort to make the dissolved oxygen content in the mixed wort reach 8-10 ppm, thereby obtaining an intermediate wort; Step 7: Inoculate the activated lager yeast into the middle wort of step 6 at a rate of 0.6-0.8 kg dry yeast per 100 liters of middle wort, and carry out main fermentation at 8-10°C for 10-14 days; when the sugar content drops to 4-5°P, cool to 0-2°C for post-ripening, and the post-ripening time is 3-4 weeks; Step 8: Filter the fermentation liquid after fermentation in step 7 to remove yeast and tiny particles to obtain red date and wolfberry dark lager beer.

2. The brewing process of red date and wolfberry dark lager beer according to claim 1, characterized in that: In the step 1, by weight percentage, the two-row barley malt accounts for 60%-70%, the color malt accounts for 20%-30%, and the Munich malt accounts for 5%-10%.

3. The brewing process of red date and wolfberry dark lager beer according to claim 1, characterized in that: In step 2, the total hardness of the saccharification water is 5-8° dH, and the pH value is 5.2-5.

5.

4. The brewing process of red date and wolfberry dark lager beer according to claim 1, characterized in that: The bitter hops in step 4 are Nugget; the hop aroma flowers in step 4 are Saaz.

5. The brewing process of red date and wolfberry dark lager beer according to claim 1, characterized in that: In step 5, the mixed wort is removed by pumping the mixed wort into a vortex sedimentation tank, vortexing it at a speed of 80-100 rpm for 20-30 min to allow the hot coagulant to settle to the bottom of the tank, and then extracting the clarified wort from the middle part of the vortex sedimentation tank.

6. The brewing process of red date and wolfberry dark lager beer according to claim 1, characterized in that: The lager yeast is Saflager S-23.

7. The brewing process of red date and wolfberry dark lager beer according to claim 1, characterized in that: The filtration used in step 8 is diatomaceous earth filtration or cardboard filtration.

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