High-fruit-flavor low-acid-sensation flavored beer and its brewing method

By using Brett yeast fermentation and a specific combination of raw materials to control fermentation conditions, a flavored beer with high fruit aroma and low acidity is prepared, solving the problems of strong acidity and unstable flavor in traditional sour beer, and achieving a balanced flavor and smooth taste.

CN122427754APending Publication Date: 2026-07-21TSINGTAO BREWERY CO LTD
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Patent Information

Application Number
CN202610868121.0
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-06-16
Publication Date
2026-07-21

AI Technical Summary

Technical Problem

Traditional fermentation of sour beer produces products with a strong sour taste, and the flavor is unstable during the fermentation process, producing byproducts such as isovaleric acid, which are considered to have a 'rotten flavor'.

Method used

Using light-colored barley malt and unmalted wheat as the main raw materials, combined with dark-colored barley malt and wheat malt, and fermented with Brettanomyces bruxellensis, the fermentation temperature, time and yeast count are controlled, and specific hops are added to prepare a flavorful beer with high fruit aroma and low acidity.

Benefits of technology

It achieves a high fruity aroma, low acidity, and unique stable flavor in beer, satisfying the needs of consumers who want the complex flavor of Brett yeast but do not like strong acidity, with a balanced and mellow flavor.

✦ Generated by Eureka AI based on patent content.

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Abstract

The application discloses a kind of high fruit aroma low sour taste flavor beer and its brewing method, belong to beer technical field.The technical scheme includes that flavor beer original wort concentration is 15-18 °P, alcohol content is 6.0-7.0%vol, colority is 10-25EBC, bitterness content is 10-15BU, pH is 3.8-4.1, total ester content is 60-90mg / L, alcohol ester ratio is 0.5-0.7, 4-ethylphenol content is 200-300mg / L, 4-ethylguaiacol content is 100-200mg / L, 4-ethylphenol:4-ethylguaiacol is 1.5-2.0;After sensory evaluation, flavor beer has rich tropical fruit flavor, stable flavor, low sour taste, balanced and soft taste during fermentation process.The application is applied to high fruit aroma low sour taste flavor beer brewing aspect, solve the problem that traditional sour beer fermentation product is strong, and flavor is unstable during fermentation process, can output such as isopentanoic acid and is considered as "putrefactive flavor" product, has rich tropical fruit flavor, stable flavor, low sour taste, balanced and soft taste.
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