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Web of Proceedings - Francis Academic Press
Web of Proceedings - Francis Academic Press

The Brewing Process of the Schisandra Sour Beer

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DOI: 10.25236/wccbm.2021.012


Zhaoshun Tan, Chengyue Hou, Xin Jiang, Yan Li, Yang Song, Xiaolei Dong

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Xiaolei Dong


Using Australian barley malt, SafAle S04 yeast, Tsingdao hops, and lactic acid bacteria as raw materials, a schisandra sour beer is brewed using a fermentation process. The effects of the addition type, amount and time of Schisandra on the flavor of sour beer were studied. The results show that the beer brewed by adding 2% schisandra enzymatic hydrolysate before sealing has a more balanced sourness, a strong overall beer taste, a clear and transparent body, a white and delicate foam, long-lasting, and contains the unique medicinal value of schisandra.


Schisandra, Sour beer, Fermentation process, Safale s04 yeast, Lactic acid bacteria