CN112048403A - Production method of social IPA - Google Patents
Production method of social IPA Download PDFInfo
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- CN112048403A CN112048403A CN202010928438.1A CN202010928438A CN112048403A CN 112048403 A CN112048403 A CN 112048403A CN 202010928438 A CN202010928438 A CN 202010928438A CN 112048403 A CN112048403 A CN 112048403A
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- 238000010438 heat treatment Methods 0.000 claims description 7
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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
- C12C11/00—Fermentation processes for beer
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/001—Processes for the treatment of water whereby the filtration technique is of importance
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- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/44—Treatment of water, waste water, or sewage by dialysis, osmosis or reverse osmosis
- C02F1/441—Treatment of water, waste water, or sewage by dialysis, osmosis or reverse osmosis by reverse osmosis
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- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F2101/00—Nature of the contaminant
- C02F2101/10—Inorganic compounds
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- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F2101/00—Nature of the contaminant
- C02F2101/10—Inorganic compounds
- C02F2101/20—Heavy metals or heavy metal compounds
- C02F2101/203—Iron or iron compound
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- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F2103/00—Nature of the water, waste water, sewage or sludge to be treated
- C02F2103/007—Contaminated open waterways, rivers, lakes or ponds
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Abstract
A production method of social IPA comprises the following steps: s1: raw material crushing S2: saccharifying; s3: filtering; s4: boiling, adding hops; after boiling, pumping the wort into a cyclone precipitation tank, standing, precipitating and cooling the wort; wherein, the method also comprises a hop adding process; s5: fermenting; s6: and after centrifugal treatment, filling to obtain a finished product. In the invention, the social IPA is golden yellow in color, 4.5% of alcoholic strength, 18BU bitterness value and 11-degree P original wort concentration, and is low-degree IPA; the most outstanding characteristics of the wine are that the wine retains the fragrance of IPA fragrant hops, and simultaneously has balanced alcoholic strength and beer bitterness, the wine body is light and harmonious, and the drinking suitability is higher.
Description
Technical Field
The invention relates to the technical field of beer brewing, in particular to a production method of social IPA.
Background
IPA (india paleleale, indian ale) is the most popular traditional fine-brewed beer today, but this beer is not derived from india, but from uk, a high-alcoholicity, high-bitterness value beer exported to india.
IPA originated in the early eighteenth century where english would prefer to drink their own beer everyday compared to indian water during the domination period, but to transport beer from uk to india requires long trips of several months, with two equatorial crossings, so the early english porter and light ale beer never survived time and temperature tests. Therefore, although the english people want to transport the beer for a long time without deterioration, they want to use hop as a natural preservative as well as sterilization and anti-inflammation, so that the shelf life is prolonged by adding a large amount of hop, and unexpectedly because of their unique style, indian light ale has been shaped and rapidly popularized in the uk.
Session IPA is also called social IPA or light IPA, and is also called party IPA.
The social IPA is a new member of IPA family, is low-alcohol IPA substantially, and has the alcohol content of 3.5-5.0% Vol lower than most other IPA beers, light bitter taste of 20-30BU, fresh and moderate bitter taste, light wine body and strong fruit flavor. The most outstanding characteristics of the social IPA are that the IPA is kept for fragrant hops fragrance, and meanwhile, the social IPA has balanced alcoholic strength and beer bitterness, and the drinking degree is higher. Social IPA may be a good choice for sweet and bitter-phobic young people, and may be more desirable for young chinese consumers.
Disclosure of Invention
Objects of the invention
In order to solve the technical problems in the background art, the invention provides a production method of social IPA, which not only retains the fragrance of strong liquor hops in IPA, but also has balanced alcoholic strength and beer bitterness, and has light and harmonious liquor body and higher drinking suitability.
(II) technical scheme
In order to solve the problems, the invention provides a production method of social IPA, which comprises the following steps: s1: raw material crushing
S2: saccharifying;
s3: filtering;
s4: boiling, adding hops; after boiling, pumping the wort into a cyclone precipitation tank, standing, precipitating and cooling the wort;
the hop adding process comprises the following steps:
adding for the first time: boiling the pot for 5 min;
and (3) adding for the second time: boiling in a boiler for 40 min;
and (3) adding for the third time: boiling the pot for 5min before boiling;
fourth addition: a cyclone sedimentation tank is arranged 5min before wort is fed;
s5: fermenting;
s6: and after centrifugal treatment, filling to obtain a finished product.
Preferably, the starting materials comprise:
pale ale malt: the chroma is 5.0 EBC;
crystal burnt malt: the chroma is 120 EBC;
hara-dow bitter flower: 6.3 percent of alpha-acid and 0.80ml/100g of hop oil;
kaskat fragrant flower: 5.9% of alpha-acid, hop oil: 1.40ml/100 g;
yeast: s-04;
brewing water: the conductivity is 10 us/cm;
wherein the mass ratio of the light color Elmalts to the crystal burnt malt is (90-95): (5-10); the yeast is active dry yeast.
Preferably, the ale light malt and the crystal burnt malt are mixed and crushed; the roller spacing is 0.35-0.50mm, and the pulverizing time is 25 min.
Preferably, in S2, adding brewing water to the pulverized mix and heating;
firstly, keeping the temperature at 45 ℃ for 15 min; then, preserving the heat for 40min at the temperature of 52 ℃; secondly, preserving the heat for 60min at the temperature of 64 ℃; then, preserving the heat for 10min at the temperature of 72 ℃; finally, heating to 78 ℃; wherein, after the iodine reaction is completed, the temperature is raised; the temperature rise rate was 1 ℃/min.
Preferably, the pH value of mash of the mash kettle is 5.40-5.60; the calcium ion concentration is 40-60mg/L, and the calcium sulfate contains 60% of food-grade calcium sulfate and 40% of calcium chloride.
Preferably, in S3, filtration is performed using a filtration tank; wherein, after the saccharified mixture is refluxed to be clear, the filtration is started; firstly, filtering for 10min, and detecting the concentration of the first wort, wherein the concentration of the first wort is higher than the concentration of the setting wort by 2.0-2.5 DEG P; then, washing the lees after exposing the lees layer; the method comprises two times of washing the grains, wherein the ratio of the washing water to the washing water is 1:2, the residual sugar content is controlled to be 2.0-2.5%, the pH value of the washing water is 5.4-5.6, and the total filtering time is controlled within 180 min.
Preferably, in S4, the material is placed in a boiling pot and processed by: firstly, dynamically boiling for 60min under low pressure, wherein pre-boiling is carried out for 8min under normal pressure, and dynamic six cycles are carried out for 42min in total under the pressure of 0.05-0.15 Mpa; finally, boiling for 10min under normal pressure; boiling intensity is 4.0-5.0%, and zinc sulfate 1ppm and calcium sulfate 10ppm are added into the boiling pot; wherein the concentration of the shaping wort is 11.2 ° P, the amount of wort is 300HL, and the pH value is 5.4-5.6.
Preferably, in S4, the standing process is 20 min.
Preferably, in S5: the fermentation process comprises the following steps:
s51: after the wort is whirled and precipitated for 25min, cooling to 18 ℃; the cooling speed is 1 ℃/min; and oxygenating the wort by 10-12 ppm;
s52: inoculating yeast with the inoculation amount of 0.4-0.8%; the inoculation temperature is 18 ℃; then naturally heating to 20 ℃, and then carrying out fermentation reduction;
s53: mixing sterile water or wheat juice 10 times of yeast weight with dry yeast, standing for 30min to obtain yeast emulsion; inoculating yeast emulsion into a fermentation tank;
s54: measuring the sugar degree of the full can, and measuring the sugar degree once every 8 hours until the can is sealed;
s55: deslagging; filling the tank for 24 h and 48h, discharging the condensed solid once every 3 days when the temperature is reduced to 0 ℃, storing the wine for more than 1 month, and discharging once every week;
s56: reducing diacetyl;
sealing the tank when the sugar degree is reduced to 3.8-4.0 ℃ P, and keeping the tank pressure at 0.10-0.12 Mpa;
detecting diacetyl 3 days after can sealing, and cooling to-1-0 deg.C at a rate of 0.1-0.3 deg.C/h when diacetyl content is less than 0.08 mg/L;
s57: storing the wine; storing the wine at 0 deg.C for more than 14 days, and maintaining the pressure of the tank at 0.08-0.10 MPa.
In the invention, the social IPA is golden yellow in color, 4.5% of alcoholic strength, 18BU bitterness value and 11-degree P original wort concentration, and is low-degree IPA; the most outstanding characteristics are that the wine retains the fragrance of IPA fragrant hops, has balanced alcoholic strength and beer bitterness, has light and harmonious wine body and higher drinkability, is an imported grade IPA good wine, and the audience objects of the wine are 'beer powder' of industrial beer and young people
In the present invention, the brewing water is treated. The alkalinity of the water quality of the yellow river old road is extremely high, the concentration of calcium, magnesium and iron ions is high, the brewing water treatment system is not beneficial to brewing beer, and a security filter, an active carbon filter, reverse osmosis filtration and a fine filter are adopted. The raw water has the conductivity of 800us/cm, the effluent conductivity is less than 10us/cm after being treated by the filtering system, the desalination rate reaches more than 98 percent, and the raw water meets the treatment requirement of the brewing water.
Drawings
FIG. 1 is a schematic flow chart of a method for producing social IPA according to the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail with reference to the accompanying drawings in conjunction with the following detailed description. It should be understood that the description is intended to be exemplary only, and is not intended to limit the scope of the present invention. Moreover, in the following description, descriptions of well-known structures and techniques are omitted so as to not unnecessarily obscure the concepts of the present invention.
As shown in fig. 1, the method for producing social IPA provided by the present invention comprises the following steps:
s1: raw material crushing
S2: saccharifying;
s3: filtering;
s4: boiling, adding hops; after boiling, pumping the wort into a cyclone precipitation tank, standing, precipitating and cooling the wort;
the hop adding process comprises the following steps:
adding for the first time: boiling the pot for 5 min;
and (3) adding for the second time: boiling in a boiler for 40 min;
and (3) adding for the third time: boiling the pot for 5min before boiling;
fourth addition: a cyclone sedimentation tank is arranged 5min before wort is fed;
s5: fermenting;
s6: and after centrifugal treatment, filling to obtain a finished product.
In an alternative embodiment, the feedstock comprises:
pale ale malt: the chroma is 5.0 EBC;
crystal burnt malt: the chroma is 120 EBC;
hara-dow bitter flower: 6.3 percent of alpha-acid and 0.80ml/100g of hop oil;
kaskat fragrant flower: 5.9 percent of alpha-acid and 1.40ml/100g of hop oil;
yeast: s-04;
brewing water: the conductivity is 10 us/cm;
wherein the mass ratio of the light color Elmalts to the crystal burnt malt is (90-95): (5-10); the yeast is active dry yeast.
It should be noted that: social IPA physicochemical detection results:
chroma: 16 EBC; bitterness value: 18 BU; concentration of raw wort: alcohol content at 11 ° P: 4.5% vol
Social IPA sensory rating: appearance: golden yellow; the foam is rich, fine, smooth and lasting, and the cup is hung; tasting: the wine has obvious ester fragrance, fresh and moderate bitter taste, is fresh and easy to drink, and is light and harmonious;
in conclusion, the social IPA is golden yellow in color, 4.5% in alcohol content, 18BU in bitterness and 11P original wort concentration, and is low-alcohol IPA; the most prominent characteristic is that the IPA strong-fragrance hops aroma is kept, and simultaneously, the wine has balanced alcoholic strength and beer bitterness, the wine body is light and harmonious, the drinkability degree is higher, the wine is a good IPA wine which is imported, and audience objects of the wine are 'beer powder' of industrial beer and young people.
In an alternative embodiment, the ale light malt, the crystal burnt malt, are mixed and crushed; the roller spacing is 0.35-0.50mm, and the pulverizing time is 25 min. The crushing effect is good, and the subsequent fermentation quality is convenient to improve.
In an alternative embodiment, in S2, brewing water is added to the ground mix and heated;
firstly, keeping the temperature at 45 ℃ for 15 min; then, preserving the heat for 40min at the temperature of 52 ℃; secondly, preserving the heat for 60min at the temperature of 64 ℃; then, preserving the heat for 10min at the temperature of 72 ℃; finally, heating to 78 ℃; wherein, after the iodine reaction is completed, the temperature is raised; the temperature rise rate was 1 ℃/min.
In an alternative embodiment, the mash of the mash kettle has a pH of 5.40-5.60 during mashing; the calcium ion concentration is 40-60mg/L, and the calcium sulfate contains 60% of food-grade calcium sulfate and 40% of calcium chloride.
It should be noted that, the machining precision is controlled, and the best production quality is ensured.
In an alternative embodiment, in S3, filtering is performed using a filter tank;
wherein, after the saccharified mixture is refluxed to be clear, the filtration is started;
firstly, filtering for 10min, and detecting the concentration of the first wort, wherein the concentration of the first wort is higher than the concentration of the setting wort by 2.0-2.5 DEG P;
then, washing the lees after exposing the lees layer; the method comprises two times of washing the grains, wherein the ratio of the washing water to the washing water is 1:2, the residual sugar content is controlled to be 2.0-2.5%, the pH value of the washing water is 5.4-5.6, and the total filtering time is controlled within 180 min.
It should be noted that the filtering effect is optimal, and the processing quality of the product is improved.
In an alternative embodiment, in S4, the material is placed in a boiling pot and processed by:
firstly, dynamically boiling for 60min under low pressure, wherein pre-boiling is carried out for 8min under normal pressure, and dynamic six cycles are carried out for 42min in total under the pressure of 0.05-0.15 Mpa;
finally, boiling for 10min under normal pressure; boiling intensity is 4.0-5.0%, and zinc sulfate 1ppm and calcium sulfate 10ppm are added into the boiling pot;
wherein the concentration of the shaping wort is 11.2 ° P, the amount of wort is 300HL, and the pH value is 5.4-5.6.
8. The method for producing social IPA as claimed in claim 2, wherein the standing process is 20min in S4.
In an alternative embodiment, in S5: the fermentation process comprises the following steps:
s51: after the wort is whirled and precipitated for 25min, cooling to 18 ℃; the cooling speed is 1 ℃/min; and oxygenating the wort by 10-12 ppm;
s52: inoculating yeast with the inoculation amount of 0.4-0.8%; the inoculation temperature is 18 ℃; then naturally heating to 20 ℃, and then carrying out fermentation reduction;
s53: mixing sterile water or wheat juice 10 times of yeast weight with dry yeast, standing for 30min to obtain yeast emulsion; inoculating yeast emulsion into a fermentation tank;
s54: measuring the sugar degree of the full can, and measuring the sugar degree once every 8 hours until the can is sealed;
s55: deslagging; filling the tank for 24 h and 48h, discharging the condensed solid once every 3 days when the temperature is reduced to 0 ℃, storing the wine for more than 1 month, and discharging once every week;
s56: reducing diacetyl;
sealing the tank when the sugar degree is reduced to 3.8-4.0 ℃ P, and keeping the tank pressure at 0.10-0.12 Mpa;
detecting diacetyl 3 days after can sealing, and cooling to-1-0 deg.C at a rate of 0.1-0.3 deg.C/h when diacetyl content is less than 0.08 mg/L;
s57: storing the wine; storing the wine at 0 deg.C for more than 14 days, and maintaining the pressure of the tank at 0.08-0.10 MPa.
It is required to be noted that the fermentation process is more scientific, and the production quality is improved.
In an alternative embodiment, the amount of ale light malt is 4250kg, the amount of crystal burnt malt is 250kg, and the total amount of raw materials is 4500 kg; in the hop adding process, 3kg is added for the 1 st time, 8kg is added for the 2 nd time, 3kg is added for the 3 rd time, and 6k is added for the 4 th time, and 20kg of hops are added in total.
In summary, in the present invention, the brewing water is treated. The alkalinity of the water quality of the yellow river old road is extremely high, the concentration of calcium, magnesium and iron ions is high, the brewing water treatment system is not beneficial to brewing beer, and a security filter, an active carbon filter, reverse osmosis filtration and a fine filter are adopted. The raw water has the conductivity of 800us/cm, the effluent conductivity is less than 10us/cm after being treated by the filtering system, the desalination rate reaches more than 98 percent, and the raw water meets the treatment requirement of the brewing water.
In the invention, the hop adding process is adopted. According to the flavor characteristics of the social IPA, the hop varieties, the variety combinations, the adding modes, the adding time and the adding quantity are reasonably selected. The social IPA beer selects two world top-grade hops of Hara-tao bitter flower and Cascade fragrant flower, and adopts four-time adding process of a boiling pot and a rotary precipitation tank, so as to obtain strong hop fragrance and moderate bitter taste.
In the invention, the social IPA process is optimized, the social IPA is low-alcohol IPA beer, the strong stimulation of traditional IPA high-concentration wort, high alcohol content and high bitter taste to oral taste buds is avoided, and the social IPA beer is characterized by fresh and moderate bitter taste, light and light wine body and no loss of layered entrance experience. The lower alcohol content brings higher drinking suitability, and the mutual balance of the alcohol content and the beer bitterness ensures that the social IPA has higher drinking suitability. Aiming at the requirements of low concentration, low alcoholic strength, low bitter taste and taste style, the saccharification and fermentation process is designed and optimized.
The invention has the production amplification technology. At 1m3Producing social IPA on the fine brewing equipment, amplifying the production after obtaining expected effect, and adding 1m3The production process is expanded to 30m3On the saccharification equipment, the production verification achieves the expected effect.
It is to be understood that the above-described embodiments of the present invention are merely illustrative of or explaining the principles of the invention and are not to be construed as limiting the invention. Therefore, any modification, equivalent replacement, improvement and the like made without departing from the spirit and scope of the present invention should be included in the protection scope of the present invention. Further, it is intended that the appended claims cover all such variations and modifications as fall within the scope and boundaries of the appended claims or the equivalents of such scope and boundaries.
Claims (9)
1. A method for producing social IPA is characterized by comprising the following steps:
s1: raw material crushing
S2: saccharifying;
s3: filtering;
s4: boiling, adding hops; after boiling, pumping the wort into a cyclone precipitation tank, standing, precipitating and cooling the wort;
the hop adding process comprises the following steps:
adding for the first time: boiling the pot for 5 min;
and (3) adding for the second time: boiling in a boiler for 40 min;
and (3) adding for the third time: boiling the pot for 5min before boiling;
fourth addition: a cyclone sedimentation tank is arranged 5min before wort is fed;
s5: fermenting;
s6: and after centrifugal treatment, filling to obtain a finished product.
2. The method of claim 1, wherein the raw materials comprise:
pale ale malt: the chroma is 5.0 EBC;
crystal burnt malt: the chroma is 120 EBC;
hara-dow bitter flower: 6.3 percent of alpha-acid and 0.80ml/100g of hop oil;
kaskat fragrant flower: 5.9 percent of alpha-acid and 1.40ml/100g of hop oil;
yeast: s-04;
brewing water: the conductivity is 10 us/cm;
wherein the mass ratio of the light color Elmalts to the crystal burnt malt is (90-95): (5-10); the yeast is active dry yeast.
3. The method of producing social IPA as claimed in claim 2 wherein in S1, alexandrite malt, crystal burnt malt are mixed and pulverized; the roller spacing is 0.35-0.50mm, and the pulverizing time is 25 min.
4. The method for producing social IPA according to claim 2, wherein brewing water is added to the pulverized mixture and heated in S2;
firstly, keeping the temperature at 45 ℃ for 15 min; then, preserving the heat for 40min at the temperature of 52 ℃;
secondly, preserving the heat for 60min at the temperature of 64 ℃; then, preserving the heat for 10min at the temperature of 72 ℃;
finally, heating to 78 ℃;
wherein, after the iodine reaction is completed, the temperature is raised; the temperature rise rate was 1 ℃/min.
5. The method of claim 2 or 4, wherein the pH of the mash kettle is 5.40-5.60; the calcium ion concentration is 40-60mg/L, and the calcium sulfate contains 60% of food-grade calcium sulfate and 40% of calcium chloride.
6. The method for producing social IPA as claimed in claim 2, wherein in S3, filtering is performed using a filter tank;
wherein, after the saccharified mixture is refluxed to be clear, the filtration is started;
firstly, filtering for 10min, and detecting the concentration of the first wort, wherein the concentration of the first wort is higher than the concentration of the setting wort by 2.0-2.5 DEG P;
then, washing the lees after exposing the lees layer; the method comprises two times of washing the grains, wherein the ratio of the washing water to the washing water is 1:2, the residual sugar content is controlled to be 2.0-2.5%, the pH value of the washing water is 5.4-5.6, and the total filtering time is controlled within 180 min.
7. The method of claim 2, wherein in step S4, the material is placed in a boiling pot and processed by:
firstly, dynamically boiling for 60min under low pressure, wherein pre-boiling is carried out for 8min under normal pressure, and dynamic six cycles are carried out for 42min in total under the pressure of 0.05-0.15 Mpa;
finally, boiling for 10min under normal pressure; boiling intensity is 4.0-5.0%, and zinc sulfate 1ppm and calcium sulfate 10ppm are added into the boiling pot;
wherein the concentration of the shaping wort is 11.2 ° P, the amount of wort is 300HL, and the pH value is 5.4-5.6.
8. The method for producing social IPA as claimed in claim 2, wherein the standing process is 20min in S4.
9. The method for producing social IPA as claimed in claim 2, wherein in S5: the fermentation process comprises the following steps:
s51: after the wort is whirled and precipitated for 25min, cooling to 18 ℃; the cooling speed is 1 ℃/min; and oxygenating the wort by 10-12 ppm;
s52: inoculating yeast with the inoculation amount of 0.4-0.8%; the inoculation temperature is 18 ℃; then naturally heating to 20 ℃, and then carrying out fermentation reduction;
s53: mixing sterile water or wheat juice 10 times of yeast weight with dry yeast, standing for 30min to obtain yeast emulsion; inoculating yeast emulsion into a fermentation tank;
s54: measuring the sugar degree of the full can, and measuring the sugar degree once every 8 hours until the can is sealed;
s55: deslagging; filling the tank for 24 h and 48h, discharging the condensed solid once every 3 days when the temperature is reduced to 0 ℃, storing the wine for more than 1 month, and discharging once every week;
s56: reducing diacetyl;
sealing the tank when the sugar degree is reduced to 3.8-4.0 ℃ P, and keeping the tank pressure at 0.10-0.12 Mpa;
detecting diacetyl 3 days after can sealing, and cooling to-1-0 deg.C at a rate of 0.1-0.3 deg.C/h when diacetyl content is less than 0.08 mg/L;
s57: storing the wine; storing the wine at 0 deg.C for more than 14 days, and maintaining the pressure of the tank at 0.08-0.10 MPa.
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| CN111088131A (en) * | 2019-12-16 | 2020-05-01 | 四川君安天源精酿啤酒有限公司 | IPA beer brewing method |
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| US20150197714A1 (en) * | 2014-01-15 | 2015-07-16 | Greyrock Technology, Inc. | Post-Fermentation Beer Style Generation and Distribution Model |
| CN104232388A (en) * | 2014-09-24 | 2014-12-24 | 齐鲁工业大学 | Preparation method for English pale ale |
| CN111088130A (en) * | 2019-12-16 | 2020-05-01 | 四川君安天源精酿啤酒有限公司 | Wheat white beer brewing method |
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Denomination of invention: A Production Method for Social IPA Beer Effective date of registration: 20231205 Granted publication date: 20230131 Pledgee: Shandong juancheng Rural Commercial Bank Co.,Ltd. Pledgor: Lautbach (Heze) Beer Co.,Ltd. Registration number: Y2023980069441 |