Method for preparing alcoholic beverages from non-alcoholic beer distilled spirit

Abstract

The invention discloses a method for preparing alcoholic beverages from non-alcoholic beer distilled spirit, belonging to the technical field of beer brewing. The method is a process that a conventional bear brewing technology and a modern vacuum low pressure distillation technology are combined to be used. The method comprises processes of brewing base liquor, preparing and ageing the distilled spirit and preparing the alcoholic beverages, i.e. firstly, fermenting and brewing the base liquor by using high-quality malt, rice and strontium-containing mineral spring water as the raw materials and adopting a one-tank method, extracting the distilled spirit from the base liquor by the vacuum low pressure distillation technology and preparing the alcoholic beverages after mixing and post treatment. The alcoholic beverages comprise heavy and mellow beer, assembled alcoholic drinks and malt distilled liquor and the alcoholic strengths of the alcoholic beverages are in the range of 5 to 65 percent vol. Due to the adoption of the vacuum low pressure distillation technology, a thermal load of flavor substances in the beer is reduced and the distilled spirit has rich alcohol ester fragrance. After the distilled spirit is aged and cured by an oak barrel, wine liquid has more mellow, exquisite and harmonious taste and a wine body has rich fragrance.

Description

technical field [0001] The invention belongs to the technical field of beer brewing, and in particular relates to a method for blending drinking wine with distilled alcohol from non-alcoholic beer. Background technique [0002] As a low-alcohol beverage, non-alcoholic beer is suitable for middle-aged and elderly people, women, drivers and some special groups. In recent years, non-alcoholic beer has gradually been loved and recognized by people. Therefore, non-alcoholic beer also occupies a place in the beer market at home and abroad. Non-alcoholic beer is currently a new product in the domestic beverage market, and as consumers' tastes become less alcoholic, the sales volume of non-alcoholic beer is increasing year by year, and the market prospect is good. [0003] Alcohol-free beer manufacturing methods can be divided into two categories: restricted fermentation and distillation after normal fermentation. Vacuum low-pressure distillation belongs to the latter category. T...

AI Technical Summary

Problems solved by technology

[0004] At present, there is no alcohol-free beer distilled alcohol in the market.