Preparation method of sweet-scented osmanthus craft beer

Abstract

The invention discloses a preparation method of sweet-scented osmanthus craft beer, which comprises the following steps: pretreating sweet-scented osmanthus, selecting fresh sweet-scented osmanthus without plant diseases and insect pests, washing with flowing clear water, naturally airing, drying at low temperature to 40-50 DEG C for 2-3 hours, crushing, and sieving with a 60-80-mesh sieve to obtain sweet-scented osmanthus powder for later use; the wort preparation method comprises the following steps: mixing barley malt and wheat malt according to a ratio of 7: 3, carrying out three-stage saccharification at 50-52 DEG C, 62-64 DEG C and 70 DEG C, filtering, boiling for 60-90 minutes, and adding humulus lupulus in batches; in the fermentation link, activated yeast is inoculated into wort cooled to 10-12 DEG C, 0.5%-1% of osmanthus fragrans powder is added at the same time, main fermentation is conducted at 10-12 DEG C for 7-10 days, and then secondary fermentation is conducted at 0-2 DEG C for 2-3 weeks; and finally, filtering by adopting a diatomite filter, and filling under a sterile condition. The beer prepared by the method is rich in osmanthus fragrans fragrance, is blended and coordinated with malt fragrance and wine flower fragrance, and is mellow in taste and unique in flavor.

Description

Technical Field

[0001] The present invention relates to the technical field of beer brewing, and particularly relates to a preparation method of osmanthus craft beer. Background Art

[0002] With the improvement of people's living standards, higher requirements are put forward for the quality and taste of beer. Craft beer, with its rich flavors, unique taste and high-quality raw materials, has gradually gained favor among consumers. Osmanthus, as a natural plant with a strong fragrance, has a fresh and pleasant floral fragrance and is rich in a variety of volatile aromatic substances. Combining osmanthus with craft beer can not only endow the beer with a unique osmanthus aroma, but also increase the flavor level and taste richness of the beer.

[0003] However, there are some problems in the preparation methods of osmanthus craft beer on the market at present. For example, the retention effect of the osmanthus aroma is not good, and the osmanthus aroma is easily volatilized and lost during the brewing process; the integration of osmanthus and beer raw materials is not sufficient, resulting in an uncoordinated taste of the beer; too many auxiliary materials are added in some preparation methods, affecting the pure taste of the beer, etc.

[0004] Therefore, it has important practical significance to develop a preparation method of osmanthus craft beer that can effectively retain the osmanthus aroma, make osmanthus and beer perfectly integrated, and has a pure taste. Summary of the Invention

[0005] The purpose of the present invention is to provide a preparation method of osmanthus craft beer, which can effectively retain the aroma of osmanthus, make osmanthus fully integrated with beer raw materials, and the prepared osmanthus craft beer has a strong osmanthus aroma, rich taste and pure beer flavor.

[0006] To achieve the above purpose, the present invention is realized through the following technical solutions.

[0007] A preparation method of hydrogen-rich craft beer includes the following steps:

[0008] A preparation method of osmanthus craft beer includes the following steps:

[0009] S1: Pretreatment of osmanthus:

[0010] Select fresh, pest-free and strongly fragrant osmanthus, and pick it in the early morning;

[0011] Gently rinse the picked osmanthus with flowing clean water to remove dust and impurities, then spread it on a clean gauze and place it in a cool and ventilated place to dry naturally, avoiding extrusion during the drying process;

[0012] Put the dried osmanthus into a low-temperature drying oven, dry it at 40 - 50 °C for 2 - 3 hours, then crush it with a pulverizer and pass through a 60 - 80 mesh sieve to obtain osmanthus powder for standby;

[0013] S2: Wort Preparation:

[0014] Select high-quality barley malt and wheat malt, and the mass ratio of barley malt to wheat malt is 7:3;

[0015] After mixing the barley malt and wheat malt in proportion, add an appropriate amount of water to make the material-to-water ratio 1:4, saccharify at 50 - 52 °C for 30 minutes, then raise the temperature to 62 - 64 °C and saccharify for 60 minutes, and finally raise the temperature to 70 °C and saccharify for 30 minutes;

[0016] After the saccharification is completed, use a filter tank for filtration to obtain clear wort;

[0017] Heat the filtered wort to boiling and boil for 60 - 90 minutes. Add hops in batches during the boiling process, and the total addition amount of hops is 0.05% - 0.1% of the mass of the wort;

[0018] S3: Fermentation:

[0019] Select a yeast strain suitable for brewing craft beer, inoculate the yeast into the wort medium for activation culture, the culture temperature is 28 - 30 °C, and the culture time is 24 - 36 hours;

[0020] Inoculate the activated yeast into the wort cooled to 10 - 12 °C, and the inoculation amount is 0.5% - 1% of the volume of the wort. At the same time, add osmanthus powder according to 0.5% - 1% of the volume of the wort, stir well, and carry out the main fermentation at 10 - 12 °C for 7 - 10 days;

[0021] After the main fermentation is completed, transfer the beer to a post-fermentation tank and carry out post-fermentation at 0 - 2 °C for 2 - 3 weeks;

[0022] S4: Filtration and Bottling:

[0023] After the post-fermentation is completed, use a diatomaceous earth filter to filter the beer;

[0024] Fill the filtered beer into clean beer bottles under aseptic conditions and seal for storage.

[0025] Preferably, adding hops in batches during the boiling process specifically means: adding 50% - 70% of the total amount of hops within 15 - 30 minutes after the start of boiling to increase bitterness, and adding the remaining 30% - 50% of the hops when the boiling progresses to 60 - 75 minutes to impart aroma to the beer.

[0026] Preferably, both the barley malt and wheat malt are high-quality varieties after screening. The barley malt is rich in various enzymes, which can effectively convert the starch in the malt into fermentable sugars during the saccharification process, providing sufficient sugars for beer fermentation. The wheat malt contains special protein and carbohydrate components, which can endow the beer with a unique taste and delicate, long-lasting foam stability.

[0027] Preferably, when using a filter tank for filtration, the temperature of the sparging water is controlled at 75 - 80 °C, and the amount of sparging water used is 3 - 4 times the mass of the malt. By precisely controlling the temperature and amount of the sparging water, it effectively avoids excessive impurities from mixing into the wort, ensuring the clarity and purity of the wort.

[0028] Preferably, the culture medium for yeast activation and cultivation is a sterilized wort medium. During the cultivation process, by regularly detecting the growth situation and fermentation activity indexes of the yeast, it ensures that the activated yeast reaches the best growth state and fermentation activity, so as to ensure the smooth progress of the subsequent fermentation process.

[0029] Preferably, after the osmanthus flowers are picked, they need to be transferred to a cool place within 2 hours to avoid direct sunlight. And during the whole pretreatment process, light-shielding containers and a low-temperature environment are used for operation to prevent the volatilization of the osmanthus flower fragrance to the greatest extent.

[0030] Preferably, the sieving mesh number of the osmanthus powder is 65 - 75 meshes. Within this mesh number range, it can not only ensure good dispersibility of the osmanthus powder, enabling the full release of the osmanthus fragrance components during the fermentation process, but also avoid excessive loss of the fragrance components in subsequent processes such as filtration due to overly fine particles.

[0031] Advantages of the present invention:

[0032] 1. Effectively retain the osmanthus fragrance: By drying and pulverizing the osmanthus flowers at low temperature, the fragrance components of the osmanthus flowers are retained to the greatest extent; adding osmanthus powder during the main fermentation process enables the full integration of the osmanthus fragrance and the beer, and the prepared osmanthus craft beer has a strong osmanthus fragrance.

[0033] 2. Rich and pure taste: Select high-quality barley malt and wheat malt, and reasonably control the process parameters of saccharification, boiling, and fermentation, so that the beer has a rich taste and a pure beer flavor; the addition of osmanthus further increases the flavor level of the beer, making the taste more harmonious.

[0034] 3. Simple and feasible process: The preparation method of the present invention has a simple process, convenient operation, and is suitable for industrial production; at the same time, it does not require adding too many auxiliary materials, ensuring the pure taste of the beer. Detailed implementation manners

[0035] The following provides a more detailed and complete description of the solution of the present invention.

[0036] Example 1: Preparation of Traditional Flavor Osmanthus Brewed Beer

[0037] (I) Osmanthus Pretreatment

[0038] Raw material selection: Select 800 g of fresh osmanthus with golden color, strong fragrance and no pests or diseases, and pick it when the morning dew has not dried up. At this time, the fragrance of osmanthus is the strongest;

[0039] Washing and drying: Put the picked osmanthus into a fine-pore sieve and gently rinse it with flowing clean water to remove dust, impurities and possible attached small insects; then evenly spread the osmanthus on a clean gauze and place it in a cool, ventilated and odorless room to dry naturally for 4 - 5 hours. During the drying process, gently turn it over every 1 hour to avoid deformation caused by extrusion due to the accumulation of osmanthus;

[0040] Low-temperature drying: Put the dried osmanthus into a low-temperature drying oven, set the temperature at 45 °C and dry for 2.5 hours; check the drying degree of osmanthus every 30 minutes during the drying process to prevent the loss of fragrance due to over-drying; after drying, crush the osmanthus with a pulverizer and pass it through a 70-mesh sieve to obtain uniform osmanthus powder for standby.

[0041] (II) Wort Preparation

[0042] Malt selection: Select 800 g of high-quality Australian barley malt and 320 g of Belgian wheat malt, and the mass ratio of barley malt to wheat malt is 7:3;

[0043] Mashing: After mixing the barley malt and wheat malt in proportion, add 5600 ml of water to make the material-to-water ratio 1:4; mash at 51 °C for 30 minutes. At this stage, mainly β-amylase plays a role in decomposing part of the starch into maltose; then raise the temperature to 63 °C and mash for 60 minutes, and α-amylase further converts the starch into fermentable sugars; finally, raise the temperature to 70 °C and mash for 30 minutes to complete the mashing process fully;

[0044] Filtration: After mashing, use a filter tank for filtration; control the temperature of the sparging water at 78 °C, and the amount of sparging water is 3.5 times the mass of the malt. Slowly rinse the malt grains to obtain clear wort;

[0045] Boiling: Heat the filtered wort to boiling and boil for 75 minutes; add 3 g of hops (bitter type) 15 minutes after the start of boiling, add 2 g of hops (bitter type) at 30 minutes, and add 1 g of hops (aromatic type) at 60 minutes. The total addition amount of hops is 0.07% of the mass of the wort.

[0046] (III) Fermentation

[0047] Yeast activation: Select a lager yeast strain suitable for brewing craft beer, inoculate the yeast into a sterilized wort medium, and activate and culture it at 29°C for 30 hours to make the yeast cell count reach an appropriate range and have good activity;

[0048] Main fermentation: Inoculate the activated yeast into the wort cooled to 11°C, with an inoculation amount of 0.8% of the wort volume. At the same time, add osmanthus powder at 0.8% of the wort volume, and stir well; conduct the main fermentation at 11°C for 8 days; regularly detect the sugar content and alcohol content of the fermentation broth during the fermentation process, and observe the fermentation situation;

[0049] Post-fermentation: After the main fermentation is completed, transfer the beer to a post-fermentation tank and conduct post-fermentation at 1°C for 2 weeks to further mature the beer and make the taste more mellow.

[0050] (IV) Filtration and bottling

[0051] Filtration: After the post-fermentation is completed, use a diatomaceous earth filter to filter the beer to remove impurities such as yeast and protein in the beer, making the beer clear and transparent;

[0052] Bottling: Fill the filtered beer into clean 500ml beer bottles under sterile conditions and seal for storage.

[0053] Example 2: Preparation of fruity osmanthus craft beer

[0054] (I) Pretreatment of osmanthus

[0055] Raw material selection: Select 600g of fresh osmanthus with fresh aroma and plump flowers, and also pick it in the early morning.

[0056] Washing and drying: Put the osmanthus into a large basin, gently rinse it with running water to remove impurities; then spread it on a clean bamboo sieve and place it in a well-ventilated room to dry naturally for 3 - 4 hours. Avoid direct sunlight during the drying process;

[0057] Low-temperature drying: Put the dried osmanthus into a low-temperature drying oven, set the temperature to 42°C, and dry for 3 hours; after drying, crush it and pass through a 65-mesh sieve to obtain osmanthus powder for standby.

[0058] (II) Wort preparation

[0059] Malt selection: Select 700g of domestic high-quality barley malt and 280g of German wheat malt, and the mass ratio of barley malt to wheat malt is 7:3;

[0060] Mashing: After mixing barley malt and wheat malt, add 4900 ml of water with a material-to-water ratio of 1:4; perform mashing at 50°C for 30 minutes, at 62°C for 60 minutes, and at 70°C for 30 minutes to fully convert the starch in the malt into fermentable sugars;

[0061] Filtration: After mashing, use a filter tank for filtration, control the temperature of the sparging water at 75°C, and the amount of sparging water is 3 times the mass of the malt to obtain clear wort;

[0062] Boiling: Heat the wort to boiling and boil for 80 minutes; add 2 g of hops (bitter type) 20 minutes after the start of boiling, add 1.5 g of hops (bitter type) at 40 minutes, add 1 g of hops (aromatic type) and 50 g of fresh apple juice (to increase fruity aroma) at 70 minutes, and the total addition amount of hops is 0.06% of the mass of the wort.

[0063] (III) Fermentation

[0064] Yeast activation: Select ale yeast strain, inoculate the yeast into the wort medium, and activate and culture it at 28°C for 36 hours to make the yeast reach the optimal growth state;

[0065] Primary fermentation: Inoculate the activated yeast into the wort cooled to 10°C, with an inoculation amount of 0.6% of the volume of the wort, and at the same time add osmanthus powder accounting for 0.6% of the volume of the wort, and stir evenly; perform primary fermentation at 10°C for 9 days, and closely monitor the fermentation progress during this period;

[0066] Secondary fermentation: After primary fermentation, transfer the beer to the secondary fermentation tank and perform secondary fermentation at 0°C for 3 weeks to make the taste of the beer more harmonious.

[0067] (IV) Filtration and Bottling

[0068] Filtration: After secondary fermentation, filter the beer with a diatomaceous earth filter to remove impurities;

[0069] Bottling: Bottle the filtered beer into 330-ml beer bottles under aseptic conditions and seal for storage;

[0070] The osmanthus craft beer prepared through the above two examples has unique flavors of traditional mellowness and fruity aroma integration respectively, and can meet the taste requirements of different consumers.

[0071] Comparative Example 1: Preparation of beer without adding osmanthus powder

[0072] (I) Preparation process

[0073] Wort preparation

[0074] Select 800 g of high-quality Australian barley malt and 320 g of Belgian wheat malt. The mass ratio of barley malt to wheat malt is 7:3.

[0075] After mixing the barley malt and wheat malt in proportion, add 5600 ml of water to make the material-to-water ratio 1:4. Saccharify at 51 °C for 30 minutes, then raise the temperature to 63 °C and saccharify for 60 minutes, and finally raise the temperature to 70 °C and saccharify for 30 minutes.

[0076] After the saccharification is completed, use a filter trough for filtration. Control the temperature of the sparging water at 78 °C, and the amount of sparging water used is 3.5 times the mass of the malt to obtain clear wort.

[0077] Heat the filtered wort to boiling and boil for 75 minutes. Add 3 g of hops (bitter type) 15 minutes after the start of boiling, add 2 g of hops (bitter type) at 30 minutes, and add 1 g of hops (aromatic type) at 60 minutes. The total addition amount of hops is 0.07% of the mass of the wort.

[0078] Fermentation

[0079] Select a lager yeast strain suitable for brewing craft beer, inoculate the yeast into the sterilized wort medium, and activate and culture it at 29 °C for 30 hours.

[0080] Inoculate the activated yeast into the wort cooled to 11 °C, and the inoculation amount is 0.8% of the volume of the wort. Do not add osmanthus powder. Conduct primary fermentation at 11 °C for 8 days.

[0081] After the primary fermentation is completed, transfer the beer to a secondary fermentation tank and conduct secondary fermentation at 1 °C for 2 weeks.

[0082] Filtration and bottling

[0083] After the secondary fermentation is completed, filter the beer using a diatomaceous earth filter.

[0084] Fill the filtered beer into clean 500-ml beer bottles under aseptic conditions and seal for storage.

[0085] Comparative example 2: Preparation of beer with improper osmanthus pretreatment

[0086] (I) Preparation process

[0087] Osmanthus pretreatment (improper method)

[0088] Select 800 g of fresh osmanthus, do not wash it, and directly spread it out in the outdoor sun for 6 hours, resulting in the osmanthus becoming darker in color and partially losing its aroma.

[0089] Put the sun-dried osmanthus flowers into an ordinary drying oven, set the temperature to 80 °C, and dry for 1 hour. The high temperature causes a large amount of the fragrance of osmanthus flowers to volatilize;

[0090] After drying, crush them with a crusher and sieve through a 40-mesh sieve to obtain osmanthus powder for standby.

[0091] Preparation of Wort

[0092] Same as the wort preparation process in Example 1.

[0093] Fermentation

[0094] Yeast activation is the same as in Example 1;

[0095] Inoculate the activated yeast into the wort cooled to 11 °C, and the inoculation amount is 0.8% of the volume of the wort. At the same time, add the above improperly treated osmanthus powder according to 0.8% of the volume of the wort, and stir well; conduct the main fermentation at 11 °C for 8 days;

[0096] After the main fermentation is completed, transfer the beer to a post-fermentation tank and conduct post-fermentation at 1 °C for 2 weeks.

[0097] Filtration and Bottling

[0098] Same as the filtration and bottling process in Example 1.

[0099] Comparative Example 3: Preparation of Beer with Improper Fermentation Process

[0100] (I) Preparation Process

[0101] Osmanthus Flower Pretreatment

[0102] Same as the osmanthus flower pretreatment process in Example 1.

[0103] Wort Preparation

[0104] Same as the wort preparation process in Example 1.

[0105] Fermentation

[0106] Yeast activation is the same as in Example 1;

[0107] Inoculate the activated yeast into the wort cooled to 18 °C (the normal main fermentation temperature is 10 - 12 °C), and the inoculation amount is 0.8% of the volume of the wort. At the same time, add osmanthus powder according to 0.8% of the volume of the wort, and stir well; conduct the main fermentation at 18 °C for 8 days;

[0108] After the main fermentation is completed, transfer the beer to a post-fermentation tank and conduct post-fermentation at 5 °C for 2 weeks (the normal post-fermentation temperature is 0 - 2 °C).

[0109] Filtration and Bottling

[0110] Same filtration and filling process as in Example 1.

[0111] I. Sensory evaluation panel and sensory evaluation form

[0112] Sensory evaluation panel

[0113] A sensory evaluation panel consisting of 20 people (10 males and 10 females) was established. The members of the panel covered different age groups (20 - 50 years old) and had certain experience in beer tasting or a foundation in food sensory evaluation, and were able to accurately express their sensory feelings about the beer.

[0114] Sensory evaluation form

[0115]

[0116] It can be seen from the sensory evaluation scores that both Example 1 and Example 2 performed excellently in terms of appearance, aroma, taste, and overall harmony, and obtained relatively high scores; Example 1 had a strong osmanthus aroma, which was integrated and coordinated with the malt aroma and hop aroma, had a mellow taste, a strong astringency, and good overall harmony; on the basis of retaining the osmanthus aroma, Example 2 incorporated fruity aroma and had a unique flavor.

[0117] However, in Comparative Example 1, due to the absence of osmanthus powder, it lacked osmanthus aroma and had a single taste level; in Comparative Example 2, due to improper pretreatment of osmanthus, the osmanthus aroma was not obvious and had an off - flavor; in Comparative Example 3, the fermentation process was inappropriate, resulting in a rough taste and uncoordinated flavor.

[0118] II. Main physical and chemical index test form for the beer of examples and comparative examples

[0119]

[0120] Conclusion of physical and chemical indexes

[0121] The original wort concentration, alcohol content, true fermentation degree, colority, and pH value of Example 1 and Example 2 were all within the standard range, and each index was relatively close to the ideal value, indicating that their brewing processes were stable and the quality of the beer was good.

[0122] Although some indexes of Comparative Example 1 were close to those of the examples, due to the lack of osmanthus components, its overall quality was inferior to that of the examples; in Comparative Example 2, due to the problem of osmanthus treatment, the fermentation process was affected, resulting in a relatively low true fermentation degree; in Comparative Example 3, the fermentation process was improper, with a high pH value and a low true fermentation degree, which affected the quality of the beer.

[0123] III. Determination form of bitterness (BU)

[0124] Sample Bitter substance (BU) Example 1 25 BU Example 2 23 BU Comparative Example 1 24 BU Comparative Example 2 20 BU Comparative Example 3 28 BU

[0125] Conclusion of bitterness

[0126] The content of bitter substances in the first embodiment and the second embodiment is moderate and is coordinated with the overall flavor of the beer;

[0127] The content of bitter substances in Comparative Example 2 is low because the improper treatment of osmanthus affects the release of bitter substances in hops; the content of bitter substances in Comparative Example 3 is high because the fermentation temperature is too high, resulting in abnormal yeast metabolism and generating too many bitter substances.

[0128] In summary, the preparation method of the osmanthus craft beer of the present invention can prepare high-quality beer with strong osmanthus aroma, mellow taste and coordinated flavor. Through sensory evaluation and physical and chemical index tests, the feasibility and advantages of the present invention are further proved.

[0129] In the description of this specification, the descriptions with reference to terms such as "one embodiment", "some embodiments", "example", "specific example", or "some examples" mean that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0130] The above are only the preferred embodiments of the present invention patent and are not intended to limit the present invention patent. Any modifications, equivalent replacements, and improvements made within the spirit and principle of the present invention patent shall be included in the protection scope of the present invention patent.

Claims

1. A method for preparing sweet osmanthus craft beer, characterized in that: The following steps are involved: S1: Osmanthus pretreatment: Choose fresh, pest-free, fragrant osmanthus flowers and pick them in the early morning; Gently rinse the picked osmanthus flowers with running water to remove dust and impurities, then spread them on a clean gauze and place them in a cool and ventilated place to dry naturally. Avoid squeezing during the drying process. The dried osmanthus flowers are placed in a low-temperature drying oven and dried at 40-50°C for 2-3 hours, then crushed with a grinder and passed through a 60-80 mesh sieve to obtain osmanthus powder for later use; S2: Wort preparation: Select high-quality barley malt and wheat malt, with the mass ratio of barley malt to wheat malt being 7:3; After mixing barley malt and wheat malt in proportion, add appropriate amount of water to make the material-water ratio 1:4, saccharify at 50-52℃ for 30 minutes, then heat to 62-64℃ for 60 minutes, and finally heat to 70℃ for 30 minutes; After saccharification, the wort is filtered using a filter tank to obtain clear wort; Heat the filtered wort to boiling for 60-90 minutes, add hops in batches during the boiling process, and the total amount of hops added is 0.05%-0.1% of the wort mass; S3: Fermentation: Select yeast strains suitable for brewing craft beer, inoculate the yeast into the wort medium for activation culture, the culture temperature is 28-30℃, and the culture time is 24-36 hours; The activated yeast is inoculated into the wort cooled to 10-12°C, the inoculation amount is 0.5%-1% of the volume of the wort, and osmanthus powder is added according to 0.5%-1% of the volume of the wort, and the mixture is fully stirred and the main fermentation is carried out at 10-12°C for 7-10 days; After the main fermentation is completed, the beer is transferred to the secondary fermentation tank and fermented at 0-2°C for 2-3 weeks; S4: Filtration and filling: After the post-fermentation, the beer is filtered using a diatomaceous earth filter; The filtered beer is filled into clean beer bottles under sterile conditions and sealed for storage.

2. The method for preparing sweet osmanthus craft beer according to claim 1, characterized in that: Hops are added in batches during the boiling process: 50%-70% of the total amount of hops are added within 15-30 minutes after the start of boiling to increase bitterness, and the remaining 30%-50% of the hops are added when boiling reaches 60-75 minutes to give the beer aroma.

3. The method for preparing sweet osmanthus craft beer according to claim 1, characterized in that: Both barley malt and wheat malt are screened high-quality varieties. Barley malt is rich in various enzymes, which can effectively convert the starch in the malt into fermentable sugar during the saccharification process, providing sufficient sugar for beer fermentation. Wheat malt contains special protein and sugar components, which can give beer a unique taste and delicate, lasting foam stability.

4. The method for preparing sweet osmanthus craft beer according to claim 1, characterized in that: When filtering in a filter tank, the temperature of the slop water is controlled at 75-80℃, and the amount of slop water is 3-4 times the mass of the malt. By precisely controlling the temperature and amount of slop water, it is effectively avoided that too many impurities are mixed into the wort, ensuring the clarity and purity of the wort.

5. The method for preparing sweet osmanthus craft beer according to claim 1, characterized in that: The culture medium for yeast activation culture is a sterilized malt extract culture medium. During the culture process, the growth of yeast and fermentation activity indicators are regularly tested to ensure that the activated yeast reaches the best growth state and fermentation activity, so as to ensure the smooth progress of the subsequent fermentation process.

6. The method for preparing sweet osmanthus craft beer according to claim 1, characterized in that: The osmanthus flowers need to be moved to a cool place within 2 hours after being picked to avoid direct sunlight. During the entire pretreatment process, light-shielding containers and a low-temperature environment are used to operate to prevent the volatilization of the osmanthus fragrance to the greatest extent.

7. The method for preparing sweet osmanthus craft beer according to claim 1, characterized in that: The sieving mesh number of the osmanthus powder is 65-75 mesh. Within this mesh number range, it can ensure that the osmanthus powder has good dispersibility and the osmanthus aroma components are fully released during the fermentation process, and it can also avoid excessive loss of aroma components in subsequent processes such as filtration due to too fine particles.

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