蜂蜜艾尔精酿啤酒酿造工艺研究

以澳洲淡色艾尔大麦芽、澳洲水晶焦香麦芽、酒花和蜂蜜为原料，选用上面发酵的WB06型艾尔酵母进行发酵，酿制蜂蜜艾尔 精酿啤酒。以感官评分为评价指标，通过单因素试验和响应面试验研究了原麦汁浓度、发酵温度、葡萄糖添加量及蜂蜜添加量对蜂蜜 艾尔精酿啤酒感官品质的影响。结果显示，蜂蜜艾尔精酿啤酒的最佳酿造工艺条件为：原麦汁浓度12.56 °P，发酵温度18 ℃，葡萄糖添 加量7 g/L，蜂蜜添加量3.05%。 采用该工艺条件酿造的蜂蜜艾尔精酿啤酒产品，各项指标符合GB/T 4927—2008《啤酒》中特种啤酒质 量要求，啤酒的感官评分为96.64分，酒体呈琥珀色，泡沫丰富细腻，挂杯持久，麦香、酒花、蜂蜜香气协调，口感细腻，酒体饱满。

Brewing process of honey ale craft beer

Using Australian pale ale malt, Australian crystal scorched malt, hops and honey as main raw ingredients, the honey ale beer was produced using the top yeast Ale WB06. Using sensory evaluation score as evaluation index, the effects of original wort concentration, fermentation tempera- ture, glucose addition and honey addition on the sensory quality of honey ale beer were optimized by single factor and response surface experiments. The results showed that the optimized process parameters of honey ale beer were original wort concentration 12.56 °P, fermentation temperature 18 ℃, glucose addition 7 g/L and honey addition 3.05%. Under these optimal process conditions, the various indexes of the honey ale beer were consist with the quality requirements of special beer in GB/T 4927—2008 "beer". The sensory score of honey ale beer was 96.64, and the product appeared bright amber color, with abundant fine foams, complex aroma with wheat, hops and honey, and good mouthfeel.