Maofeng green tea craft beer and brewing method thereof

Abstract

The invention discloses Maofeng green tea craft beer and a brewing method thereof, and belongs to the field of beer brewing. Comprising the following steps: 1) crushing and saccharifying malt; 2) boiling wort and adding hops; 3) performing rotary precipitation and fermentation; (4) adding the Maofeng green tea powder into boiling water, slightly boiling and extracting, then cooling to room temperature to obtain tea soup, and injecting the tea soup into a fermentation tank through sterile operation in the middle stage of main fermentation; and 5) post-treatment: after the main fermentation is finished, carrying out diacetyl reduction, and then carrying out cold precipitation to obtain the Maofeng green tea craft beer. By optimizing the brewing process, the utilization value of tea by-products is improved, the influence of the tea adding amount, the tea soup adding time and the hop adding amount on the physicochemical indexes and sensory quality of the finished beer is systematically investigated, and the flavor substances of the finally brewed Maofeng green tea craft beer are detected. The Maofeng green tea craft beer with unique flavor and functionality is finally brewed, a suitable scheme is provided for the tea craft beer, and the market of the tea aginomoto brewed beer can be developed.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of beer brewing, in particular to a Mao Feng green tea craft beer and a brewing method thereof. BACKGROUND

[0002] Beer, as the largest volume of alcoholic beverage, ranks third in the global beverage sales, only next to water and tea. This drink is mainly made of water, malt and hops, fermented by yeast, and is a kind of fermented wine containing carbon dioxide and low alcohol content. Beer is rich in variety, which can be classified into top-fermented ale, bottom-fermented lager and hybrid-fermented beer according to the fermentation process. According to the color, it can be classified into pale beer, amber beer, dark beer and black beer. Beer can also be classified by alcohol concentration, regional characteristics or other characteristics. Today, the beer on the market can be roughly divided into two categories: industrial beer and craft beer. At the same time, tea, as a national drink with a history of thousands of years in China, is rich in various bioactive components. Studies have shown that these active substances have significant antioxidant, antitumor, neuroprotective, anti-radiation and whitening effects. In addition, tea and hops have similar chemical flavors, which provides a theoretical basis for the development of tea-flavored craft beer. At present, the research and development of tea craft beer is still in its infancy, and the processing technology of raw materials is not clear. The form and adding method of tea leaves are uncertain. The traditional direct adding method has many defects, such as poor color characteristics, insufficient flavor expression, poor clarity, etc. SUMMARY

[0003] The present application aims to solve the above-mentioned problems in the prior art, and provides a Mao Feng green tea craft beer and a brewing method thereof, develops a craft beer with both wheat and green tea flavors, provides a suitable solution for green tea craft beer, and further develops the market for tea-flavored craft beer. On the other hand, the craft beer made of green tea not only imparts fresh green tea aroma to beer, but also has additional health value.

[0004] To achieve the above-mentioned purpose, the present application adopts the following technical solutions:

[0005] A brewing method of Mao Feng green tea craft beer, comprising the following steps:

[0006] 1) Malt crushing and saccharification: take wheat malt, pilsner malt, light Munich malt and caramel Munich malt, crush and mix, then saccharify the mixed malt to obtain wort;

[0007] 2) wort boiling and hop addition: boil the wort, then add hops in stages;

[0008] 3) whirlpool sedimentation and fermentation: after boiling, whirlpool sedimentation, transfer the wort to a fermenter, inoculate yeast, and perform primary fermentation;

[0009] 4) Tea soup preparation and addition: add Mao Feng green tea powder into boiling water for boiling extraction, then cool to room temperature to obtain tea soup, and inject the tea soup into the fermentation tank by sterile operation during the middle period of main fermentation;

[0010] 5) Post-treatment: after the end of main fermentation, perform diacetyl reduction, and then cold sedimentation to obtain the Mao Feng green tea craft beer.

[0011] In step 1), the wheat malt is 50% to 58% by mass percentage, the Pilsner malt is 32% to 40% by mass percentage, the light Munich malt is 6% to 10% by mass percentage, and the caramel Munich malt is 1% to 3% by mass percentage.

[0012] In step 2), 0.2 to 0.6 g / L of hops is added first when the wort is just boiled, and 0.2 to 0.6 g / L of hops is added again when boiling to the 40th to 50th minute.

[0013] In step 3), the yeast is SafAle WB-06, and the inoculation amount is 0.1 g to 0.15 g per mL of wort.

[0014] In step 4), the extraction time is 3 to 4 minutes.

[0015] In step 4), the tea leaf addition amount is 25 to 75 g of Mao Feng green tea powder per 300 mL of water.

[0016] In step 4), the tea soup is injected into the fermentation tank by sterile operation on the 5th day of main fermentation.

[0017] The Mao Feng green tea powder is a tea powder by-product generated in the processing of Mao Feng tea in Huangshan City.

[0018] A Mao Feng green tea craft beer is prepared by the method of the present application.

[0019] Compared with the prior art, the technical scheme of the present application has the following beneficial effects:

[0020] In the brewing process, the present application uses wheat beer as the base liquor, and adds tea soup during the brewing process, finally obtaining a craft beer with both wheat and green tea flavors, and rich in natural nutritional ingredients and health ingredients in green tea. The present application not only expands the market of tea-flavored craft beer, but also helps to utilize the tea powder by-product in the tea processing process. BRIEF DESCRIPTION OF DRAWINGS

[0021] Figure 1 Effects of different tea amounts on the change of alcohol concentration during fermentation;

[0022] Figure 2 Effects of different tea amounts on the total acid content in beer;

[0023] Figure 3 Effect of different tea amount on reducing sugar content in beer;

[0024] Figure 4 Comparison of FAN content in beer under different tea addition amount;

[0025] Figure 5 Tea polyphenol content in tea soup after dilution according to wort volume;

[0026] Figure 6 Comparison of tea polyphenol content in beer under different tea addition amount;

[0027] Figure 7 Comparison of overall sensory score of beer under different tea amount;

[0028] Figure 8 Effect of different tea addition time on alcohol concentration during fermentation;

[0029] Figure 9 Effect of different tea addition time on total acid in beer;

[0030] Figure 10 Effect of different tea addition time on reducing sugar content in beer;

[0031] Figure 11 Comparison of FAN content in beer under different tea addition time;

[0032] Figure 12 Comparison of tea polyphenol content in beer under different tea addition time;

[0033] Figure 13 Comparison of overall sensory score of beer under different tea addition time;

[0034] Figure 14 Effect of different hops addition amount on alcohol concentration during fermentation;

[0035] Figure 15 Effect of different hops addition amount on total acid in beer;

[0036] Figure 16 Effect of different hops addition amount on reducing sugar content in beer;

[0037] Figure 17 Comparison of FAN content in beer under different hops addition amount;

[0038] Figure 18 Effect of different hops addition amount on tea polyphenol content in beer;

[0039] Figure 19 Comparison of overall sensory score of beer under different hops addition amount. DETAILED DESCRIPTION

[0040] In order to make the technical problems to be solved by the present application, technical solutions and beneficial effects more clear, specific, the present application is further described in detail below in combination with the drawings and examples.

[0041] The present application selects Mao Feng tea powder from Huangshan City, Anhui Province. The total tea garden area in Huangshan City is as high as about 400,000 mu, of which about 280,000 mu are dedicated tea gardens for Mao Feng, with an annual output of about 2,800 tons, providing income generation conditions for more than 120,000 tea farmers. However, the waste rate of about 30% during tea processing is undoubtedly a huge waste. The present application explores the most suitable scheme for brewing Mao Feng green tea craft beer and develops a Mao Feng green tea craft beer with its own characteristics to help utilize the tea powder byproduct in the tea processing process.

[0042] Example 1

[0043] A processing technology of Mao Feng green tea craft beer, the steps are as follows:

[0044] S1, malt crushing: 108 g of wheat malt, 72 g of pilsen malt, 16 g of light Munich malt and 4 g of caramel Munich malt are crushed. During the crushing process, the malt husk is required to be broken but not broken, and the crushed malt is in the size of a pen nib.

[0045] S2, malt saccharification: the present application adopts a standard water-to-material ratio of 1:3.5, i.e. 200 g of malt and 700 mL of pure water are mixed. The specific operation process is as follows: 700 mL of pure water is injected into the saccharification tank, the heating circulation system is started, and the crushed malt is put in when the water temperature rises to 37 ℃. Four-stage gradient temperature saccharification method is adopted: the first stage is 48 ℃ for 30 min, the second stage is 65 ℃ for 40 min, the third stage is 72 ℃ for 20 min, and finally 78 ℃ for 5 min.

[0046] S3, malt filtration: after saccharification, the wort is completely transferred to the boiling tank by starting the saccharification pump. In order to ensure the saccharification efficiency, 300 mL of 72 ℃ hot water is used to gradiently wash the malt, and the washing water is collected and pumped into the boiling tank.

[0047] S4, wort boiling: the wort boiling time is 60 min in total. The hops adding process adopts a staged adding scheme: when the wort just boils, 0.4 g / L of hops is added for the first time, and 0.4 g / L of hops is added for the second time when the boiling is carried out to 45 min, and the total amount is 0.8 g / L.

[0048] S5, whirlpool sedimentation: after boiling, it is left to stand, so that the flocculent in it is precipitated in the whirlpool, and it is left to stand for about 25 min. After whirlpool sedimentation, the wort is transferred into the fermentation tank and covered.

[0049] S6, inoculating yeast: the inoculation amount of yeast is 0.15 g / mL wort, and the yeast needs to be activated in an ultraclean workbench for 20 min with 10 times the weight of the yeast of boiled tap water cooled to 30 DEG C before inoculation; wherein the yeast is SafAle WB-06.

[0050] S7, fermentation: after inoculation, the wort is placed in a 20 DEG C environment for fermentation.

[0051] S8, tea soup preparation: a certain amount of green tea is loaded into a filter bag, 300 mL of purified water is heated to boiling, and then the tea bag is added, and the tea soup is obtained by extracting for 3-4 min after keeping the state of slight boiling; then the tea soup is cooled to room temperature in a sterile operation table.

[0052] S9, tea soup addition: on the 5th day of main fermentation, the tea soup is quantitatively injected into the fermentation tank using a sterile syringe.

[0053] S10, during the fermentation process, the total mass of the fermentation broth and the fermentation tank is measured every 24 h and the time is recorded. When the carbon dioxide loss is less than 0.2 g / day, the main fermentation is considered to be completed, and then the fermentation temperature is increased to 22 DEG C for diacetyl reduction, and the time is 72 h. After diacetyl reduction, the fermentation tank is transferred to the refrigerator for cold settling for 48 h.

[0054] In this example, tea is added in the form of tea soup. 300 mL of water is used to prepare tea soup each time, and 25 g, 30 g, 37.5 g, 50 g, and 75 g of tea powder are added respectively, boiled for three minutes and cooled, and the prepared beer is in Figures 1-4 and Figures 6-7 corresponding to groups 1-5 respectively.

[0055] Example 2

[0056] The difference between this example and example 1 is the tea soup addition time, and the fixed addition amount of tea soup is 50 g / 300 mL. In this example, tea soup is added at three different periods of beer brewing, i.e. before fermentation, during fermentation, and during storage.

[0057] Example 3

[0058] The difference between this example and examples 1 and 2 is that the addition amount of hops is different, and the addition amount of tea soup is fixed at 50 g / 300 mL. On the 5th day of main fermentation, the treated tea soup is added to the beer fermentation tank by a sterile syringe and mixed with the wort for fermentation. The addition amount of hops is different: S4, wort boiling: during wort boiling, the same amount of hops is added in batches at the beginning of boiling and when boiling is carried out for 45 min, and the total amount of hops is changed to 0.4 g / L, 0.6 g / L, 1.0 g / L and 1.2 g / L.

[0059] Index determination:

[0060] Determination of alcohol content: refer to GB / T 4928-2008 "Beer Analysis Method", and determine by high performance liquid chromatography. After the sample is ultrasonically degassed, the supernatant is taken and filtered with a 0.45 μm filter for standby use. The detection conditions are: the column type is Aminex ® HPX-87H Column 300×7.8 mm; the sample amount is 20 μL; the column temperature is 35 ℃; the detector temperature is 35 ℃; the mobile phase is 5 mmol / L sulfuric acid solution; the flow rate is 0.6 mL / min; and the detector is an RI detector. The retention time of the ethanol standard is 20.719 min, and the standard curve is y=2.05×10-6 x-0.0144 (R2=0.9999).

[0061] Determination of total acid: the indicator method in GB / T 4928-2008 "Beer Analysis Method" is used to determine the total acid content of the sample. 100.0 mL of water is added to a 250 mL conical flask, heated to boiling, kept for 2 min, 10.0 mL of degassed beer is added, heated for 1 min, and the solution is boiled again for the last 30 s, then quickly taken out, naturally cooled for 5 min, and the conical flask is quickly rinsed with tap water to quickly cool the solution to room temperature. Add 0.5 mL of phenolphthalein solution, titrate with 0.1 mol / L sodium hydroxide solution until the solution turns light pink, which is the end point of titration, and record the volume of sodium hydroxide solution consumed. The total acid content of the sample (i.e. the number of milliliters of 1.0 mol / L sodium hydroxide standard titration solution consumed by 100 mL of sample) is calculated according to the formula:

[0062] X=c2×V2×10

[0063] In the formula:

[0064] X—total acid content of the sample, unit: milliliters per hundred milliliters (mL / 100 mL);

[0065] c2—concentration of sodium hydroxide standard titration solution, unit: moles per liter (mol / L);

[0066] V2 - volume of sodium hydroxide standard titrant consumed, in milliliters (mL);

[0067] 10 - factor to convert to 100 mL sample.

[0068] Determination of FAN content: the content of free amino nitrogen in wort is determined by the indantrione method, and the specific method is as follows: color reagent preparation: accurately weigh 10.0 g of Na2HPO4·12H2O, 6.0 g of KH2PO4, 0.5 g of indantrione, and 0.3 g of fructose, dissolve in water, dilute to 100 mL, store in a brown bottle, and store in a refrigerator, with a shelf life of one week. KIO3 dilution solution preparation: accurately weigh 2.0 g of KIO3, dissolve in 600 mL of water, and then dilute to 1000 mL with 95% ethanol, and store in a 4 ℃ refrigerator. Glycine standard solution: weigh 0.1 g of glycine, dissolve in water, dilute to 100 mL with water, and store in a 4 ℃ refrigerator. Glycine dilution solution: dilute the glycine standard solution by 100 times, and use immediately after dilution. Take 200 μL of water, glycine dilution solution, and wort dilution solution into centrifuge tubes, respectively, and add 100 μL of color reagent to each, accurately heat in a constant-boiling air bath for 16 min, after the reaction is completed, immediately place in a 20 ℃ water bath for 20 min. After the incubation is completed, add 500 μL of KIO3 dilution solution to each centrifuge tube, shake well, and measure the absorbance at a wavelength of 570 nm within 30 min. Use water as the blank control, and the glycine dilution solution as the standard solution.

[0069] Wort FAN content = (wort dilution solution absorbance / glycine dilution solution absorbance) x 10 x wort dilution factor.

[0070] Determination of tea polyphenol content: the content of tea polyphenol in beer is determined by comparing the absorbance of the sample and the standard solution. The specific method is as follows: prepare 10% Folin phenol reagent: transfer 10 mL of Folin phenol reagent to a 100 mL volumetric flask, dilute to the mark, and shake well. Prepare 7.5% Na2CO3 (mass concentration): weigh 7.5 g of Na2CO3, dissolve in water, transfer to a 100 mL volumetric flask, dilute to the mark, and shake well. Remove 1.0 mL of each test solution to a test tube, add 5.0 mL of the prepared Folin phenol reagent to each test tube, and shake well. React for 3-8 minutes, and add 4.0 mL of 7.5% Na2CO3 solution. Place at room temperature for 60 min. Dilute each group of samples by 100 times, and measure the absorbance at a wavelength of 765 nm using a spectrophotometer, and substitute into the standard curve (Y OD=0.072x+0.59,R2=0.9977), to obtain the tea polyphenol content in the diluted test solution, and then multiply it by the corresponding dilution factor to obtain the tea polyphenol content in the test solution.

[0071] Determination of reducing sugar content: Take 10 μL of beer, dilute it 200 times, and react with DNS reagent for detection. Then dilute the reacted sample 10 times and measure the absorbance at 540 nm wavelength using a spectrophotometer. Substitute the absorbance into the standard curve (Y). OD =0.150x+0.244, R2=0.995), to obtain the reducing sugar content in the diluted sample, and then multiply by the corresponding dilution factor to obtain the reducing sugar content in the sample.

[0072] Sensory evaluation analysis methods:

[0073] When conducting sensory evaluation of beer, the samples must first be coded and numbered, and kept at a constant temperature of 12℃~15℃. They are then poured into clean, dry beer tasting glasses at the same height (3 cm from the rim) and flow rate. Several professional beer tasters then observe, evaluate, and score the appearance, aroma, taste, and mouthfeel according to the scoring sheet.

[0074] Depend on Figure 1 It can be seen that the alcohol content growth trend was similar in all groups during fermentation. Fermentation was extremely vigorous within 48 hours after yeast inoculation, during which the yeast was active and converted a large amount of sugar into alcohol and CO2. From 3 to 7 days after inoculation, the alcohol content of each group increased slowly. After the primary fermentation ended on day 10, the beer entered a three-day diacetyl reduction phase, during which the alcohol content of the beer remained almost unchanged. The changes in alcohol content during fermentation and the final alcohol content of each group show that the amount of tea added had almost no effect on the alcohol content of the finished beer. Figure 2 It can be seen that different amounts of tea added have little effect on the total acidity of the finished wine. Similarly, from Figure 3 It can be seen that the reducing sugar content of beer is very similar regardless of the amount of tea added. This shows that yeast can effectively utilize sugars for fermentation, producing alcohol and CO2, regardless of the amount of tea added.

[0075] like Figure 4 As shown, the amount of tea added has a significant impact on the fan content of beer; the more tea added, the lower the fan content. This phenomenon may be due to the oxidation of tea polyphenols to form quinones, which then react with the amino groups of amino acids in a Schiff base reaction to form brown polymers, thus reducing the fan content in beer. Figure 5 and Figure 6The comparison shows a significant decrease in tea polyphenol content in the wort after fermentation, which strongly supports the above hypothesis. For wort at 12 °P, the FAN content should ideally be maintained at 240 mg / L. Therefore, it is not advisable to use excessive amounts of tea leaves to brew tea and then mix it with the wort for fermentation.

[0076] Table 1. Effects of different amounts of tea leaves on the sensory scores of beer.

[0077]

[0078] Depend on Figure 6 It can be seen that the content of tea polyphenols in the finished beer is positively correlated with the amount of tea leaves added. Therefore, in order to increase the content of tea polyphenols in beer and improve its nutritional value, the amount of tea leaves can be increased when brewing the tea infusion. (See Table 1 and...) Figure 7 Sensory evaluation data shows that the highest score was 75.7 points when 50g of tea leaves were added to 300mL of water to make the tea infusion. At this point, the green tea beer exhibited both a prominent green tea flavor and a rich wheat aroma. In contrast, when the amount of tea leaves added was lower, the green tea flavor was not fully developed. Conversely, when the amount of green tea added was higher, the beer became more bitter and astringent, affecting the overall flavor.

[0079] In summary, the amount of tea used does not affect the alcohol content, total acidity, or reducing sugar content of beer. However, it does affect the fan phenol (FAN) content; the more tea used, the lower the FAN content, and vice versa. Furthermore, the more tea used, the higher the polyphenol content in the beer. Based on this invention, 50 g of tea is considered the optimal addition ratio for Mao Feng green tea craft beer in this invention.

[0080] Depend on Figure 8 It can be seen that the three alcohol content change curves obtained by adding tea infusion before fermentation, during fermentation, and during storage are basically consistent. This indicates that the timing of tea infusion addition has almost no effect on yeast growth and metabolism, and adding tea infusion at different times has virtually no impact on the alcohol content of the finished wine. Figure 9 It can be seen that the timing of adding tea has almost no effect on the acidity of beer. Figure 10 It is also easy to see that the reducing sugar content in the brewed beer is very similar when tea is added at different times, which shows that the timing of adding tea does not affect the yeast's conversion of sugar into alcohol and CO2.

[0081] Depend on Figure 11It can be seen that in the three groups of experiments, the size relationship of FAN content in beer is: storage period > fermentation > before fermentation. This may be related to the reaction time of wort and tea soup. The addition of tea soup before fermentation makes the tea polyphenol in tea soup fully react with FAN during the whole fermentation period, so the FAN content in the finished beer is less; on the contrary, the tea soup is added during the storage period, and the reaction time of FAN and tea polyphenol is shorter, so the residual FAN content in beer is higher. In order to obtain beer with higher FAN content, the reaction time of tea soup and wort should be appropriately reduced.

[0082] By Figure 12 It can also be seen that in the three groups of experiments, the size relationship of tea polyphenol content in beer is: storage period > fermentation > before fermentation. This is consistent with the FAN content, indicating that tea polyphenol will react with FAN, reducing the content of both.

[0083] Table 2 Effect of different tea soup addition time on sensory evaluation score of beer

[0084]

[0085] Table 2 and Figure 13 The sensory evaluation results show that the beer with tea soup added during fermentation has the highest score of 79.1. This may be due to the fact that the tea soup is fully integrated with the wort during fermentation, allowing the green tea flavor to be fully released in the beer, and the substances in the tea soup are not excessively condensed with the wort, resulting in the loss of flavor substances to polymers. The group with tea soup added during the storage period also obtained a higher score of 78.7. However, due to the decrease in yeast activity at this stage, the flavor substances in the tea soup may not be fully released, and the tea flavor and beer flavor are clearly separated and not fully integrated.

[0086] In summary, the addition time of tea soup has no effect on the alcohol content, total acid and reducing sugar content of beer, but has an effect on the FAN content and tea polyphenol content in beer. Based on the comprehensive physicochemical properties and sensory evaluation results, the best tea soup addition time is during fermentation.

[0087] By Figure 14 , Figure 15 , Figure 16 , Figure 17 , Figure 18 It can be seen that the amount of hops has little effect on the alcohol content, total acid, reducing sugar content, FAN content and tea polyphenol content of beer.

[0088] Table 3 Effect of different hop addition amount on sensory evaluation score of beer

[0089]

[0090] Table 3 and Figure 19The sensory evaluation results show that the Mao Feng green tea craft beer has low sensory evaluation scores when the hops are added in too little (0.4 g / L) or too much (1.2 g / L). When the hops are added in too little, the beer cannot present the special bitterness and flavor of beer; when the hops are added in too much, the bitterness of hops and the bitterness of tea soup make the beer too bitter. The appropriate amount of hops helps to highlight the bitterness of hops and the bitterness of green tea, and helps to form the green tea flavor and improve the beer quality.

[0091] In summary, the experiment shows that the hops addition amount has little effect on the physicochemical properties of beer such as alcohol content, total acid content, reducing sugar content, FAN content and tea polyphenol content, but has obvious effect on the beer flavor, and the most suitable total hops addition amount is 0.8 g / L.

[0092] In summary, the present application provides a brewing process of wheat and tea flavor craft beer. The final selected total hops addition amount is 0.8 g / L, and 50 g / 300 mL of Mao Feng green tea soup is added at the fifth day of main fermentation, and the Mao Feng green tea craft beer obtained at this time has the best flavor. This provides a suitable scheme for tea craft beer, and is conducive to further developing the tea flavor craft beer market.

[0093] The above is only an embodiment of the present application, and the common knowledge of specific structures and / or characteristics in the scheme is not described too much. It should be noted that for those skilled in the art, without departing from the structure of the present application, a number of modifications and improvements can be made, which should also be considered as the protection scope of the present application, and these will not affect the effect and practicality of the present application. The protection scope claimed in the present application should be subject to the content of its claims, and the specific implementation mode and the like in the specification can be used to explain the content of the claims.

Claims

1. A brewing method for Mao Feng green tea craft beer, characterized in that, Includes the following steps: 1) Malt grinding and saccharification: Take wheat malt, Pilsner malt, light Munich malt and caramelized Munich malt, grind them and mix them, then saccharify the mixed malt to obtain wort; 2) Boiling the wort and adding hops: Boil the wort, then add hops in stages; 3) Whirlpool sedimentation and fermentation: After boiling, the wort is whirlpooled and transferred to a fermentation tank, inoculated with yeast, and the primary fermentation begins. 4) Tea infusion preparation and addition: Add Mao Feng green tea powder to boiling water and simmer to extract the tea infusion. Then cool the tea infusion to room temperature to obtain tea infusion. During the middle of the main fermentation, inject the tea infusion into the fermentation tank through aseptic operation. 5) Post-processing: After the primary fermentation is completed, diacetyl reduction is carried out, followed by cold settling to obtain the Mao Feng green tea craft beer.

2. The brewing method as described in claim 1, characterized in that: In step 1), by weight percentage, wheat malt 50%~58%, Pilsner malt 32%~40%, light Munich malt 6%~10%, and caramel Munich malt 1%~3%.

3. The brewing method as described in claim 1, characterized in that: In step 2), add 0.2~0.6g / L of hops when the wort has just boiled, and add another 0.2~0.6g / L of hops when it has been boiling for 40~50 minutes.

4. The brewing method as described in claim 1, characterized in that: In step 3), the yeast is SafAle WB-06, and the inoculation amount is 0.1g~0.15g / mL wort.

5. The brewing method as described in claim 1, characterized in that: In step 4), the extraction time is 3 to 4 minutes.

6. The brewing method as described in claim 1, characterized in that: In step 4), the amount of tea added is 25-75g of Mao Feng green tea powder / 300mL of water.

7. The brewing method as described in claim 1, characterized in that: In step 4), on the 5th day of the main fermentation, the tea soup is injected into the fermentation tank through aseptic operation.

8. The brewing method as described in claim 1, characterized in that: The Mao Feng green tea dust mentioned above is a byproduct of tea dust produced during the processing of Mao Feng tea in Huangshan City.

9. A craft beer brewed with Mao Feng green tea, characterized in that, It is prepared by the method described in any one of claims 1 to 8.

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