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Brewing method of acid beer

A technology of beer and hops, applied in the field of sour beer brewing, can solve the problems of unbalanced acidity of sour beer, achieve balanced sour taste, improve utilization rate, and good performance

Inactive Publication Date: 2020-08-18
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention brews sour beer by adding sour wort in the wort boiling process. The sour beer brewing process is simple and easy to operate, and the prepared sour beer has a balanced sour taste, high wine body quality and nutritional value, and solves the problem of acidity of sour beer. Unbalanced issues, resulting in a full-bodied beer with an excellent balance of malt aroma, hop aroma and acidity

Method used

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  • Brewing method of acid beer
  • Brewing method of acid beer
  • Brewing method of acid beer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Preparation of sour wort:

[0036] Grind the Pearson malt, and carry out saccharification according to the mass ratio of material and water of 1:3.5. After saccharification, take the first wort, adjust the concentration of the first wort with 78°C water, and obtain the wort with 14±0.3°P;

[0037] Add 2.0% agar to the above-mentioned wort at 14±0.3°P, heat to dissolve, sterilize at 121°C for 20 minutes, and then distribute it in test tubes to make a solid wort slant medium;

[0038] Divide the above-prepared wort at 14±0.3°P into Erlenmeyer flasks, and sterilize at 121°C for 20 minutes to prepare wort medium;

[0039] The preparation of sour wort adopts biological acidification method, and its technological process is as follows figure 1 As shown, L.delbrueckii (Lactobacillus delbrueckii) was inoculated on solid wort slant medium and cultured at 36°C for 48 hours to activate it, and then the activated strains were placed in 20mL wort medium with an inoculation loop. S...

Embodiment 2

[0047] The brewing method as described in Example 1, the difference is that the addition ratio of sour wort is 3%.

[0048] Gained finished product sour beer is tested by GB 4927-2008 standard:

[0049] The original wort concentration is 13.9°P, the alcohol content is 5.9%, the diacetyl is 0.065mg / L, the bitterness value is 13.2IBU, the chroma is 11.8EBC, the foam retention is 160s, and the carbon dioxide content is 0.61%.

Embodiment 3

[0051] The brewing method as described in Example 1, the difference is that the addition ratio of sour wort is 5%.

[0052] Gained finished product sour beer is tested by GB 4927-2008 standard:

[0053] The original wort concentration is 14.0°P, the alcohol content is 6.0%, diacetyl is 0.052mg / L, the bitterness value is 14.2IBU, the color is 12.3EBC, the foam retention is 180s, and the carbon dioxide content is 0.70%.

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Abstract

The invention relates to a brewing method of acid beer. According to the method, water, malt, hops and yeast are taken as main raw materials, sour wort is taken as an auxiliary raw material, malt is crushed and then subjected to wort saccharification, filtration and vinasse washing, wort obtained after vinasse washing is heated and boiled, hops are added in the boiling process, the sour wort is added in 5 min before boiling is finished, the adding amount of the sour wort is 1-10% of the mass of the wort, after boiling is finished, cyclotron precipitation is carried out to obtain raw wort, theraw wort is subjected to cooling and oxygenating, and beer yeast for fermentation is inoculated to obtain sour beer, wherein the sour wort is prepared by a biological acidification method. The sour beer is brewed by adding the sour wort in the wort boiling process, the brewing method is simple and easy to operate, the production cost is reduced, the brewing period is shortened, the brewed sour beer is rich in aroma, the malt aroma, the ester aroma and the hops aroma are mutually balanced and pleasant, the acidity is balanced, and the overall flavor and taste of the final beer are good.

Description

technical field [0001] The invention relates to a brewing method of sour beer, which belongs to the technical field of beer production. Background technique [0002] Beer is one of the oldest alcoholic beverages for human beings, and it is the third most consumed beverage in the world after water and tea. Beer is brewed from water, hops, malt, and yeast as the main raw materials. Beer contains less ethanol, which can promote blood circulation and has medical effects such as strengthening the heart, invigorating the stomach, diuresis, and analgesia. Beer contains protein, carbohydrates, vitamins, minerals and other rich nutrients, and has a good taste, so it is very popular with consumers. [0003] Against the background of the increasing saturation of industrial beer, craft beer is developing rapidly. The development of China's craft beer is in full swing, and the market prospect will become better and better. As sour beer is a high-end niche product in craft beer, consu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C11/00C12C11/06C12C5/00C12N1/20C12R1/225
CPCC12C12/00C12C11/00C12C5/00C12C11/06C12C11/003C12N1/20
Inventor 苏文超吴梓萌崔云前
Owner QILU UNIV OF TECH
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