Investigation on the Brewing Techniques of Dry Beer

The brewing methods of dry beer are as follows: 1. Sugar addition method with the addition quantity as 15%～20% of the wort output. 2. Specific yeast brewing method which could ferment the micromolecular sugars just like monose, diose and maltose and maltotriose etc. 3. Enzyme addition method like addition of mould saccharified enzyme etc. And the control points in dry beer brewing are :1. The maltose content in wort should be above 9.2%. 2. The proportion of raw materials should be 65% malt and 35% rice and the ratio of essentials and water should be 1∶4.25. 3. The fermentation temperature for the traditional techniques should be 9.5～10℃ and the temperature for outdoor fermentation pots should be 9～10℃.(Tran.by YUE Yang)