Production technology for blueberry beer

The invention discloses a production technology for blueberry beer. Compared with the prior art, the production technology includes the steps that blueberries with peel are enzymolyzed at the temperature of 55 DEG C+/-2 DEG C, and the amount of juice can be increased by controlling the usage amount of pectinase; the content of pigments in the juice is increased, and chroma of the juice is improved; more anthocyanin and tannin can be extracted through impregnation at the temperature of 75 DEG C+/-2 DEG C, and oxidation resistance of the beer and astringent and cool feeling of a beer body are improved. The produced blueberry beer has rich anthocyanin and a good mouthfeel and is stable, and the problem that a beer body in the prior art is turbid is solved.