Two mash decoction mashing method was used for manufacturing of wort. 50% malt and 50% rice were used as substrates in beer brewing.

采用煮浸法糖化工艺及50％ 麦芽和50％ 大米作为啤酒酿造的原料及辅料。

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Compared with two mash-process, this method could improve the property of beer′s foam and mellow, the finished beer has a irritate taste.

与二次煮出法相比，高短糖化法明显提高了啤酒的泡沫性能和醇厚性，所酿制的啤酒具有愉快的杀口感和柔和的口味。

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