This application belongs to the field of food
fermentation technology, and discloses blueberry
wild mushroom-aged sour beer and its preparation method. The above preparation method includes: activating and culturing Brettanomyces
yeast to obtain activated Brettanomyces
yeast; crushing and saccharifying malt to obtain wort; inoculating
lactic acid bacteria into the wort for acidification
fermentation to obtain acidified
fermentation broth; adding concentrated blueberry juice to the acidified
fermentation broth to obtain a mixed fermentation mash; boiling the mixed fermentation mash, adding hops before the end of boiling, and performing
precipitation after boiling is completed, collecting the liquid to obtain a boiled liquid; adding ale
yeast to the boiled liquid for main fermentation of
brewing, cooling, standing, and filtering to obtain yeast mud and main
fermentation broth of
brewing; and heating the main
fermentation broth of
brewing and adding activated Brettanomyces yeast for aged fermentation to obtain blueberry
wild mushroom-aged sour beer. The blueberry
wild mushroom-aged sour beer provided by this application optimizes the production process, so as to achieve the effects of improving the taste, increasing the
flavor, enhancing the stability, and reducing the risk of beer
contamination by
bacteria.