The invention relates to a process for
brewing jerusalem artichoke beer. The process comprises the following steps: A, propagating a beer
yeast seed solution; B, performing
protein hydrolysis and saccharification on malt flour and
jerusalem artichoke in a certain proportion in the water at different temperatures to prepare malt and
jerusalem artichoke sweet mash; C, filtering and boiling the malt and jerusalem artichoke sweet mash, adding hops, and performing rotary
precipitation to prepare jerusalem artichoke and malt juice; and D, cooling the jerusalem artichoke malt juice, and inoculating and fermenting at 12 DEG C to obtain jerusalem artichoke beer. Compared with the prior art, the process has the advantages that various
proteolytic enzymes in malt are utilized, and
protein in jerusalem artichoke is hydrolyzed, so that the content of
amino acid in the malt juice can be increased, and the non-biological stability of the jerusalem artichoke beer is effectively improved. The process is simple in operation and low in
investment cost, so that the beer production varieties can be enriched, the application field of jerusalem artichoke can be enlarged, the
flavor and
nutrition of traditional beer can be greatly improved, intestinal functions of a
human body can be effectively improved, blood lipid and blood glucose can be reduced,
mineral absorption can be improved, and the effects of
health protection and preservation can be achieved.