Novel beer produced by replacing hops with clove and preparation method thereof

Abstract

The invention belongs to the technical field of beer and particularly discloses a novel beer produced by replacing hops with clove and a preparation method thereof. The preparation method comprises the steps: taking and crushing raw materials; saccharifying the crushed raw materials to obtain wort; boiling wort, adding clove in proportion after boiling, wherein the boiling time is 55-70 minutes; cooling the boiled wort, filtering to obtain cooled wort, transferring the cooled wort into a fermentation tank, adding yeast for main fermentation to obtain a tender fermentation liquor; clarifying and filtering the tender fermentation liquor to remove settled yeast, transferring to a post-fermentation barrel, adding white granulated sugar according to the proportion, and performing post-fermentation to obtain a novel primary beer product. In a traditional beer preparation process, the clove is taken as a new beer fermentation main material to replace traditional hops, the novel beer is successfully brewed, the taste is unique, the preparation is easy, and the novel bear has high commercial benefit and has great significance in innovation of beer production and improvement of quality.

Description

technical field [0001] The invention relates to the technical field of beer preparation, in particular to a novel beer produced by using cloves instead of hops and a preparation method thereof. Background technique [0002] Beer is the oldest alcoholic beverage for human beings, and it is the third most consumed beverage in the world after water and tea. Traditional beer uses barley malt, hops, and water as the main raw materials. It is made through saccharification, main fermentation, post-fermentation, and filtration processes. It has low alcohol content, contains carbon dioxide, and is rich in nutrition. It contains a variety of amino acids, vitamins, low molecular sugars, inorganic salts and various enzymes. These nutrients are easily absorbed and utilized by the human body. The low-molecular sugars and amino acids in beer are easily digested and absorbed, and generate a lot of heat energy in the body, so beer is often called "liquid bread". [0003] At present, in th...

AI Technical Summary

Problems solved by technology

However, while the hop resin in hops inhibits the growth of spoilage microorganisms in beer, it is also the main reason for the bitterness of beer. Although the taste is classic, it cannot satisfy everyone.

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