Abstract: Pea beer was developed by the following procedures: pea used as raw materials, then pea germination, then saccharification and juice extraction, then addition of beer yeast, and then fermentation. The optimum technical parameters in the production of pea beer were determined as follows by L9(33) orthogonal test, chief fermentation temperature at 13 ℃, pea sprout juice concentration as 11°P, and inoculation quantity of yeast as l.5×107 particle/ml. Higher alcohol content, diacetyl content, and alcohol degree in product beer were 56.1mg/L, 0.05mg/L and 3.95% respectively (the attenuation real degree was 67. 2%). The product beer not only had the flavor of beer produced by barley malt but also contained rich vitamin C, multiple amino acids and anticancer substances.

Key words: beer, pea, higher alcohol, diacetyl