Dry beer

Dry beer

Beer in low sugar also called dry beer, it is very popular in Germany, Japan, American from 1980’s because of diabetic patients. Which even belongs to dietary food in Germany.

It needs high fermentation degree(72%-80%) malt, with thin husk, light colour, superior solubility and leaching efficiency.
Brew water hardness is under 0.71mmol/L, PH 6.2-6.5.
Fresh hops is better, ratio of animi resin and soft resin below below 5%.
use 35-50% rice, degrease corn, starch to mix with malt. Ideal ratio of raw material and water is 1:4 or 1:5.
It is crucial to add proper enzyme during mash.
Less hop and shorter boiling time, increase fermentable sugars content in wort, extreme fermentation degree should be 70%--75%.
Choose high fermentation degree powders or low cohesion yeast.
Increase the dissolved oxygen content at minimum in beer.
Membrane filer, fine filter, pasteurization is needed to make enzyme inactivation.
Beer should be transfer to customer within the shortest time.