Fire beer capable of being drunk after being heated and iced and preparation process thereof

Abstract

The invention discloses a fire beer capable of being drunk after being heated and iced and a preparation process thereof, and belongs to the field of fire beer brewing. The formula of the fire beer capable of being drunk after being heated and iced is as follows: 200 to 240 kg of light-colored malt, 5 to 6.8 kg of wheat malt, 6 to 10 kg of burnt malt, 28 to 40 kg of crystals, 10 to 20 kg of red malt, 20 to 28 kg of light-colored coffee malt, 2 to 4 kg of coffee malt, 0.8 to 1.2 kg of chocolate malt, 2 to 3 kg of coffee bean powder, 2 to 4 kg of fire beer yeast and 2 to 4 kg of bitter hops. The fire beer produced through special strains and a special fermentation mode is suitable for being drunk at high temperature (the drinking temperature can be increased to 39 DEG C), the flavor, foam and taste of the fire beer are well kept, the fire beer can be drunk in hot or in cold, and the requirements of consumers are improved.

Description

technical field [0001] The invention belongs to the field of hot beer brewing, and more specifically relates to a hot beer that can be heated and consumed in ice. At the same time, the invention also relates to a process for preparing a hot beer that can be heated and consumed in ice. Background technique [0002] Fire beer is made from wheat malt and barley malt as the main raw materials, adding fire hops, saccharification and fermentation. It is low in alcohol, contains carbon dioxide, and is nutritious. It contains a variety of amino acids, vitamins, low-molecular-weight sugars and inorganic salts. The traditional fire beer brewing technology goes through processes such as saccharification, low-temperature fermentation, filtration, and packaging. The fermentation temperature is generally 7°C-12°C, and the best drinking temperature for the finished fire beer is The temperature is 10°C-12°C, and the finished fire beer produced by the existing fire beer brewing technology ...

AI Technical Summary

Problems solved by technology

It contains a variety of amino acids, vitamins, low-molecular sugars, and inorganic salts. Traditional fire beer brewing technology goes through saccharification, low-temperature fermentation, filtration, packaging and other processes. The fermentation temperature is generally 7°C-12°C. The best drinking temperature for finished fire beer The temperature is 10°C-12°C. The finished fire beer produced by the existing fire beer brewing technology needs to be drunk in a low temperature environment and cannot be drunk after heating. It is not suitable for winter consumption

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