A method of manufacturing beer using shihtake mushroom

The present invention relates to a beer manufacturing method using shiitake mushrooms and shiitake mushroom beer manufactured thereby. Shiitake mushroom beer manufactured using the manufacturing method of the present invention not only exhibits a sensory improvement effect by combining the taste and aroma of shiitake mushrooms with malt and hops, but also exhibits a hangover improvement effect due to physiologically active components of the shiitake mushrooms. The method includes the steps of: 1) a saccharification step of preparing hops after mixing 35 to 45 (w/v)% of malt in water heated to 65 to 75 ℃; 2) adding hops to the saccharified beer prepared in step 1), heating for 50 to 70 minutes, and cooling to 20 to 30 ℃; 3) injecting air 3 to 5 times after step 2); 4) fermenting for 5 to 10 days at 20 to 22 ℃ by adding yeast after step 3); 5) adding shiitake mushrooms and flavoring materials to the fermented product of step 4) and further fermenting for 5 to 10 days; and 6) adding sugar to the fermented product of step 5) and performing secondary fermentation at room temperature for 3 to 7 days. 본 발명은 표고버섯을 이용한 맥주 제조방법 및 이를 통해 제조된 표고버섯 맥주에 관한 것이다. 본 발명의 제조방법을 이용하여 제조된 표고버섯 맥주는 표고버섯의 맛과 향이 맥아 및 홉과 어우러져 관능 개선 효과를 나타낼 뿐만 아니라 표고버섯의 생리활성 성분에 의해 숙취 개선 효과를 동시에 나타낼 수 있다.