CN109135984A - A kind of honey Ai Er craft beer production method - Google Patents
A kind of honey Ai Er craft beer production method Download PDFInfo
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- CN109135984A CN109135984A CN201811132566.4A CN201811132566A CN109135984A CN 109135984 A CN109135984 A CN 109135984A CN 201811132566 A CN201811132566 A CN 201811132566A CN 109135984 A CN109135984 A CN 109135984A
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- fermentation
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/20—Boiling the beerwort
- C12C7/205—Boiling with hops
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C2200/00—Special features
- C12C2200/01—Use of specific genetic variants of barley or other sources of fermentable carbohydrates for beer brewing
Abstract
The present invention provides a kind of honey Ai Er craft beer production method, includes the following steps: that (1) mixes fructus hordei germinatus and crystal malt, crushes, distilled water is added after crushing；(2) deionized water stirring is added, temperature reaction 30min adds amylase and carbohydrase, improves temperature and keeps 30min；(3) liquid for using wheat cake to obtain as filtering layer filtration step two；Reserved 100mL filtered juice, spare activated yeast；(4) filtered juice obtained in step 3 is boiled, α acid content is added as 5% pioneer's hops, after 30min, adds α acid content as 4.5% Ka Sikate hops, after 25min, a certain amount of hydromel is added, reacts 5min；(5) the hot Wort cooling after boiling is filtered to room temperature；(6) yeast after activation is added in the filtrate in the step 5, is fermented；(7) fermentation liquid magma is filling.Wine liquid color produced by the present invention is in brown color, and foam is white and abundant, fine and smooth, lasting；There are apparent hops bitter taste, bitter taste dry and comfortable and pure.
Description
Technical field
The present invention is a kind of honey Ai Er craft beer production method, belongs to beer brewing technology field.
Background technique
Beer is using barley as primary raw material, prepares by bud, feedstock processing, hopping, saccharification, fermentation, stores, goes out
The processes such as bacterium, clarification and filtering are made.Spirituosity degree is minimum, and nutritive value is high, ingredient have moisture, carbohydrate, protein,
The nutriment of the needed by human body such as carbon dioxide and vitamin.The rich in nutrition content of beer is still functional relatively poor, has
The title of " liquid bread ", largely drinking will lead to obesity.
Existing beer fermentation is usually used in the fermentation of low temperature glug, and the related finished wine research of thermotolerant yeast fermentation is less, therefore more
Adaptation to local conditions is needed, fermentation process is optimized, fermentation time and condition is controlled, strives for producing relative quality under existence conditions
Higher finished product Ai Er beer.
Summary of the invention
In view of the deficienciess of the prior art, it is an object of the present invention to provide a kind of honey Ai Er craft beer production method,
To solve the problems mentioned in the above background technology, wine body of the present invention has moderate malt fragrance, and mouthfeel is full, strong, has bright
Aobvious hops bitter taste, bitter taste are dry and comfortable and pure, slightly malty sweet taste.
To achieve the goals above, the present invention is to realize by the following technical solutions: a kind of honey Ai Er essence makes beer
Wine production method, includes the following steps:
Step 1: fructus hordei germinatus and crystal malt are mixed according to mass ratio 9:1, crush, distilled water is added after crushing,
Raw material moisture is set to reach 10-15%；
Step 2: being added deionized water stirring, be warming up to 40-50 DEG C, react 30min, add amylase and carbohydrase,
Temperature is increased to 65-70 DEG C, keeps the temperature 1h, then temperature is promoted to 78 DEG C of holding 30min, obtains suspension；
Step 3: it uses wheat cake as the suspension in filtering layer filtration step two, measures filtrate pol and filtrate volume；It is reserved
100mL filtered juice, spare activated yeast, obtains filtered juice；
Step 4: filtered juice obtained in step 3 is boiled, and after reaching 100 DEG C, 0.95g pioneer's wine is added in every liter of filtered juice
Flower, after 30min, every liter of filtered juice adds 0.71g Ka Sikate hops, after 25min, a certain amount of hydromel is added, reacts 5min,
Obtain hot wheat juice；
Step 5: the hot Wort cooling after boiling filters to room temperature, surveys pol；
Step 6: the yeast after activation is added in the filtrate in the step 5,16-22 DEG C fermentation 7-12 days, obtain
To fermentation liquid；
Step 7: fermentation liquid magma is filling.
Further, the quality of the amylase in step 2 is the 3-5% of fructus hordei germinatus gross mass, the quality of the carbohydrase
It is the 2-3% of fructus hordei germinatus gross mass.
Further, the filtrate pol in step 3 is 8-10 ° of P, filtrate volume 10-12L.
Further, the hydromel in step 4 is that 80 DEG C of wheat juice dissolve 0.5kg honey.
Further, the α acid content of pioneer's hops in step 4 is that the α acid content of 5%, Ka Sikate hops is
4.5%.
Further, the sugar concentration measurement value in step 5 is 11-12 ° of P.
Further, the fermentation in step 6 includes first fermentation and secondary fermentation, the first fermentation concrete operations are as follows:
It is fermented using cylindricality cone bottom fermentation tank, 16-22 DEG C of fermentation temperature, carbon dioxide nozzle is arranged during fermentation and is opened wide, ferment 3-5
It；The secondary fermentation concrete operations are after first fermentation, and every liter of fermentation liquid adds 5-7g glucose again, sealing, 18-22 DEG C
Fermentation 3-5 days, 4 DEG C of preservations.
Further, the yeast that the first fermentation uses is Ai Er yeast.
Beneficial effects of the present invention: a kind of honey Ai Er craft beer production method of the invention, using secondary fermentation
Method is made wine, and improves the stability and beer quality of beer, and wine liquid color obtained is in brown color, foam it is white and
It is abundant, fine and smooth, lasting；Mouthfeel is full, strong, has apparent hops bitter taste, bitter taste dry and comfortable and pure, slightly malty sweet taste.
Pioneer's hops are the soft fragrant flowers of a picrogeusia, and based on strong berry perfume, Ka Sikate hops have
Extremely significant grape fruit citrus fragrance and taste, a- acid content are 4.5-7.0%, and the present invention is because being added to pioneer's hops and card
Si Kate hops, so that finished wine floral scent is prominent, rear taste slightly bitter, wine body is mellow, and harmony is good.
Detailed description of the invention
Fig. 1 is a kind of flow chart of honey Ai Er craft beer production method of the present invention.
Specific embodiment
To be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, below with reference to
Specific embodiment, the present invention is further explained.
Embodiment 1:
A kind of honey Ai Er craft beer production method, includes the following steps:
Step 1: import fructus hordei germinatus and burnt odor crystal malt are mixed according to mass ratio 9:1, are crushed, and are added after crushing
Enter distilled water, raw material moisture is made to reach 10%；
Step 2: deionized water stirring is added, is warming up to 50 DEG C, reacts 30min, adds amylase and carbohydrase, forms sediment
The quality of powder enzyme is the 3% of fructus hordei germinatus gross mass, and the quality of carbohydrase is the 3% of fructus hordei germinatus gross mass, and temperature is increased to 70 DEG C,
1h is kept the temperature, then temperature is promoted to 78 DEG C of holding 30min, obtains suspension；
Step 3: using wheat cake as the suspension in filtering layer filtration step two, and filtrate pol is 8 ° of P and filtrate volume is
10L；Reserved 100mL filtered juice, spare activated yeast obtain filtered juice；
Step 4: filtered juice obtained in step 3 is boiled, and after reaching 100 DEG C, 0.95g pioneer's hops are added in every liter of filtered juice
(α acid content be 5%), after 30min, every liter of filtered juice is added 0.71g Ka Sikate hops (α acid content is 4.5%), after 25min,
A certain amount of hydromel (80 DEG C of wheat juice dissolve 0.5kg honey) is added, reacts 5min, obtains hot wheat juice；
Step 5: the hot Wort cooling after boiling is to room temperature, and filtering, pol is 12 ° of P；
Step 6: the Ai Er yeast after activation is added in the filtrate in step 5, first fermentation: bottom is bored using cylindricality
Fermentor ferments, and 16 DEG C of fermentation temperature, carbon dioxide nozzle is arranged during fermentation and is opened wide, is fermented 5 days；Then secondary in progress
Fermentation: after first fermentation, every liter of fermentation liquid adds 5g glucose, and sealing, 22 DEG C ferment 3 days, and 4 DEG C of preservations obtain fermentation liquid.
Step 7: fermentation liquid magma is filling.
The finished appearance being made by embodiment 1 is clear and transparent, and without obvious suspended matter and precipitating, wine liquid is in brown color；It pours into
There is the foam of white in cup, but foam is not lasting, slightly extension cup；Beer in addition to alcohol, there are also higher alcohols, aldehyde, ketone, fatty acid and
Organic acid, lipid and sulfide etc., micro volatile materials are the flavor components for constituting beer, and characteristics index data are such as
Shown in the following table 1.
1 characteristics index data of table
As shown in Table 1, due to the content and type of alcohols, esters and hops fragrance in table 1, so that beer finished product wine
Floral scent is prominent, and it is strong to kill mouthfeel, rear taste slightly bitter, and harmony is good.
Embodiment 2:
A kind of honey Ai Er craft beer production method, includes the following steps:
Step 1: import fructus hordei germinatus and burnt odor crystal malt are mixed according to mass ratio 9:1, are crushed, and are added after crushing
Enter distilled water, raw material moisture is made to reach 15%；
Step 2: deionized water stirring is added, is warming up to 50 DEG C, reacts 30min, adds amylase and carbohydrase, forms sediment
The quality of powder enzyme is the 5% of fructus hordei germinatus gross mass, and the quality of carbohydrase is the 2% of fructus hordei germinatus gross mass, and temperature is increased to 70 DEG C,
1h is kept the temperature, then temperature is promoted to 78 DEG C of holding 30min, obtains suspension；
Step 3: using wheat cake as the suspension in filtering layer filtration step two, and filtrate pol is 9 ° of P and filtrate volume is
12L；Reserved 100mL filtered juice, spare activated yeast obtain filtered juice；
Step 4: filtered juice obtained in step 3 is boiled, and after reaching 100 DEG C, 0.95g pioneer's hops are added in every liter of filtered juice
(α acid content be 5%), after 30min, every liter of filtered juice is added 0.71g Ka Sikate hops (α acid content is 4.5%), after 25min,
A certain amount of hydromel (80 DEG C of wheat juice dissolve 0.5kg honey) is added, reacts 5min, obtains hot wheat juice；
Step 5: the hot Wort cooling after boiling is to room temperature, and filtering, pol is 11 ° of P；
Step 6: the Ai Er yeast after activation is added in the filtrate in step 5, first fermentation: bottom is bored using cylindricality
Fermentor ferments, and 18 DEG C of fermentation temperature, carbon dioxide nozzle is arranged during fermentation and is opened wide, is fermented 4 days；Then secondary in progress
Fermentation: after first fermentation, every liter of fermentation liquid adds 6g glucose, and sealing, 18 DEG C ferment 5 days, and 4 DEG C of preservations obtain fermentation liquid.
Step 7: fermentation liquid magma is filling.
The finished appearance as made from embodiment 2 is clear and transparent, no precipitating, and wine liquid is in yellow；The bubble for having white is poured into cup
Foam, foam is more lasting, hangs cup；Beer is in addition to alcohol, and there are also higher alcohols, aldehyde, ketone, fatty acid and organic acid, lipid and vulcanizations
Object etc., micro volatile materials are the flavor components for constituting beer, and characteristics index data are as shown in table 2 below.
2 characteristics index data of table
As shown in Table 2, the alcohols in table 2, esters and hops fragrance content make beer finished product have hops fragrance, kill mouth
Sense is strong, rear taste slightly bitter.
Embodiment 3:
A kind of honey Ai Er craft beer production method, includes the following steps:
Step 1: import fructus hordei germinatus and burnt odor crystal malt are mixed according to mass ratio 9:1, are crushed, and are added after crushing
Enter distilled water, raw material moisture is made to reach 15%；
Step 2: deionized water stirring is added, is warming up to 40 DEG C, reacts 30min, adds amylase and carbohydrase, forms sediment
The quality of powder enzyme is the 4% of fructus hordei germinatus gross mass, and the quality of carbohydrase is the 3% of fructus hordei germinatus gross mass, and temperature is increased to 70 DEG C,
1h is kept the temperature, then temperature is promoted to 78 DEG C of holding 30min, obtains suspension；
Step 3: using wheat cake as the suspension in filtering layer filtration step two, and filtrate pol is 10 ° of P and filtrate volume is
11L；Reserved 100mL filtered juice, spare activated yeast obtain filtered juice；
Step 4: filtered juice obtained in step 3 is boiled, and after reaching 100 DEG C, 0.95g pioneer's hops are added in every liter of filtered juice
(α acid content be 5%), after 30min, every liter of filtered juice is added 0.71g Ka Sikate hops (α acid content is 4.5%), after 25min,
A certain amount of hydromel (80 DEG C of wheat juice dissolve 0.5kg honey) is added, reacts 5min, obtains hot wheat juice；
Step 5: the hot Wort cooling after boiling is to room temperature, and filtering, pol is 12 ° of P；
Step 6: the Ai Er yeast after activation is added in the filtrate in step 5, first fermentation: bottom is bored using cylindricality
Fermentor ferments, and 22 DEG C of fermentation temperature, carbon dioxide nozzle is arranged during fermentation and is opened wide, is fermented 3 days；Then secondary in progress
Fermentation: after first fermentation, every liter of fermentation liquid adds 7g glucose, and sealing, 20 DEG C ferment 4 days, and 4 DEG C of preservations obtain fermentation liquid.
Step 7: fermentation liquid magma is filling.
The finished appearance as made from embodiment 3 is clear and transparent, and without obvious suspended matter and precipitating, wine liquid is in brown color；It pours into
There is fine and smooth pure white foam in cup, persistently hangs cup；Beer in addition to alcohol, there are also higher alcohols, aldehyde, ketone, fatty acid and organic acid,
Lipid and sulfide etc., micro volatile materials are the flavor components for constituting beer, characteristics index data such as the following table 3 institute
Show.
3 characteristics index data of table
As shown in Table 3, due to alcohols, esters and hops fragrance in table 3 type and content difference so that beer
Finished wine floral scent is prominent, kills that mouthfeel is strong, and rear taste slightly bitter, wine body is mellow, and harmony is good.
Embodiment 4:
A kind of honey Ai Er craft beer production method, includes the following steps:
Step 1: import fructus hordei germinatus and burnt odor crystal malt are mixed according to mass ratio 9:1, are crushed, and are added after crushing
Enter distilled water, raw material moisture is made to reach 12%；
Step 2: deionized water stirring is added, is warming up to 40 DEG C, reacts 30min, adds amylase and carbohydrase, forms sediment
The quality of powder enzyme is the 3.5% of fructus hordei germinatus gross mass, and the quality of carbohydrase is the 2.5% of fructus hordei germinatus gross mass, and temperature is increased to
70 DEG C, 1h is kept the temperature, then temperature is promoted to 78 DEG C of holding 30min, obtain suspension；
Step 3: using wheat cake as the suspension in filtering layer filtration step two, and filtrate pol is 9 ° of P and filtrate volume is
11L；Reserved 100mL filtered juice, spare activated yeast obtain filtered juice；
Step 4: filtered juice obtained in step 3 is boiled, and after reaching 100 DEG C, 0.95g pioneer's hops are added in every liter of filtered juice
(α acid content be 5%), after 30min, every liter of filtered juice is added 0.71g Ka Sikate hops (α acid content is 4.5%), after 25min,
A certain amount of hydromel (80 DEG C of wheat juice dissolve 0.5kg honey) is added, reacts 5min；
Step 5: the hot Wort cooling after boiling is to room temperature, and filtering, pol is 11 ° of P；
Step 6: the Ai Er yeast after activation is added in the filtrate in step 5, first fermentation: bottom is bored using cylindricality
Fermentor ferments, and 18 DEG C of fermentation temperature, carbon dioxide nozzle is arranged during fermentation and is opened wide, is fermented 3 days；Then secondary in progress
Fermentation: after first fermentation, every liter of fermentation liquid adds 6g glucose, and sealing, 19 DEG C ferment 3 days, and 4 DEG C of preservations obtain fermentation liquid.
Step 7: fermentation liquid magma is filling.
The finished appearance as made from embodiment 4 is clear and transparent, and wine liquid is in brown；The foam for having white is poured into cup, persistently
Hang cup；Beer is in addition to alcohol, and there are also higher alcohols, aldehyde, ketone, fatty acid and organic acid, lipid and sulfide etc., micro volatilizations
Property substance be the flavor components for constituting beer, characteristics index data are as shown in table 4 below.
4 characteristics index data of table
As shown in Table 4, due to alcohols, esters and hops fragrance in table 4 type and content difference so that beer
Finished wine floral scent is prominent, and it is strong to kill mouthfeel, rear taste slightly bitter, and harmony is good.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention, for this field skill
For art personnel, it is clear that invention is not limited to the details of the above exemplary embodiments, and without departing substantially from spirit of the invention or
In the case where essential characteristic, the present invention can be realized in other specific forms.Therefore, in all respects, should all incite somebody to action
Embodiment regards exemplary as, and is non-limiting, the scope of the present invention by appended claims rather than on state
Bright restriction, it is intended that including all changes that fall within the meaning and scope of the equivalent elements of the claims in the present invention
It is interior.Any reference signs in the claims should not be construed as limiting the involved claims.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (8)
1. a kind of honey Ai Er craft beer production method, which comprises the steps of:
Step 1: fructus hordei germinatus and crystal malt are mixed according to mass ratio 9:1, crush, distilled water is added after crushing, makes original
Material moisture reaches 10-15%；
Step 2: deionized water stirring is added, is warming up to 40-50 DEG C, reacts 30min, adds amylase and carbohydrase, temperature
It is increased to 65-70 DEG C, 1h is kept the temperature, then temperature is promoted to 78 DEG C of holding 30min, obtains suspension；
Step 3: it uses wheat cake as the suspension in filtering layer filtration step two, measures filtrate pol and filtrate volume；It is reserved
100mL filtered juice, spare activated yeast, obtains filtered juice；
Step 4: filtered juice obtained in step 3 is boiled, and after reaching 100 DEG C, 0.95g pioneer's hops are added in every liter of filtered juice,
After 30min, every liter of filtered juice adds 0.71g Ka Sikate hops, and after 25min, a certain amount of hydromel is added, reacts 5min, obtains
To hot wheat juice；
Step 5: the hot Wort cooling after boiling filters to room temperature, surveys pol；
Step 6: the yeast after activation is added in the filtrate in the step 5,16-22 DEG C fermentation 7-12 days, sent out
Zymotic fluid；
Step 7: fermentation liquid magma is filling.
2. a kind of honey Ai Er craft beer production method according to claim 1, which is characterized in that the shallow lake in step 2
The quality of powder enzyme is the 3-5% of fructus hordei germinatus gross mass, and the quality of carbohydrase is the 2-3% of fructus hordei germinatus gross mass.
3. a kind of honey Ai Er craft beer production method according to claim 1, which is characterized in that the filter in step 3
Liquid pol is 8-10 ° of P, filtrate volume 10-12L.
4. a kind of honey Ai Er craft beer production method according to claim 1, which is characterized in that the bee in step 4
Mulse is that 80 DEG C of wheat juice dissolve 0.5kg honey.
5. a kind of honey Ai Er craft beer production method according to claim 1, which is characterized in that the elder generation in step 4
The α acid content of cutting edge of a knife or a sword hops is that the α acid content of 5%, Ka Sikate hops is 4.5%.
6. a kind of honey Ai Er craft beer production method according to claim 1, which is characterized in that the sugar in step 5
Degree measured value is 11-12 ° of P.
7. a kind of honey Ai Er craft beer production method according to claim 1, which is characterized in that the hair in step 6
Ferment includes first fermentation and secondary fermentation, the first fermentation concrete operations are as follows: is fermented, is sent out using cylindricality cone bottom fermentation tank
16-22 DEG C of ferment temperature is arranged carbon dioxide nozzle and is opened wide, ferments 3-5 days during fermentation；The secondary fermentation concrete operations are first
After secondary fermentation, every liter of fermentation liquid adds 5-7g glucose again, sealing, 18-22 DEG C fermentation 3-5 days, 4 DEG C save.
8. a kind of honey Ai Er craft beer production method according to claim 7, which is characterized in that the first fermentation
The yeast used is Ai Er yeast.
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| CN201811132566.4A CN109135984A (en) | 2018-09-27 | 2018-09-27 | A kind of honey Ai Er craft beer production method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111484910A (en) * | 2020-05-18 | 2020-08-04 | 江苏农林职业技术学院 | Phellinus igniarius hypha refined beer production method and beer |
| CN113150895A (en) * | 2021-04-30 | 2021-07-23 | 北京师范大学-香港浸会大学联合国际学院 | Jasmine wormwood refined honey Aier wheat beer and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87101922A (en) * | 1987-03-18 | 1988-09-28 | 中国农业科学院养蜂研究所 | A kind of manufacture method of honey beer |
| CN102660418A (en) * | 2012-05-15 | 2012-09-12 | 田赵继 | Honey beer |
| CN103781896A (en) * | 2011-09-02 | 2014-05-07 | 科.汉森有限公司 | Enhancement of beer flavor by a combination of pichia yeast and different hop varieties |
| CN104232388A (en) * | 2014-09-24 | 2014-12-24 | 齐鲁工业大学 | Preparation method for English pale ale |
-
2018
- 2018-09-27 CN CN201811132566.4A patent/CN109135984A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87101922A (en) * | 1987-03-18 | 1988-09-28 | 中国农业科学院养蜂研究所 | A kind of manufacture method of honey beer |
| CN103781896A (en) * | 2011-09-02 | 2014-05-07 | 科.汉森有限公司 | Enhancement of beer flavor by a combination of pichia yeast and different hop varieties |
| CN102660418A (en) * | 2012-05-15 | 2012-09-12 | 田赵继 | Honey beer |
| CN104232388A (en) * | 2014-09-24 | 2014-12-24 | 齐鲁工业大学 | Preparation method for English pale ale |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111484910A (en) * | 2020-05-18 | 2020-08-04 | 江苏农林职业技术学院 | Phellinus igniarius hypha refined beer production method and beer |
| CN113150895A (en) * | 2021-04-30 | 2021-07-23 | 北京师范大学-香港浸会大学联合国际学院 | Jasmine wormwood refined honey Aier wheat beer and preparation method thereof |
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Application publication date: 20190104 |