Method for brewing Fen-flavor Daqu liquor from avena nuda

The invention provides a method for brewing Fen-flavor Daqu liquor from avena nuda. The method comprises steps as follows: (1) careful selection of a raw material; (2) grain soaking: adding hot water to the crushed raw material for soaking, naturally piling up the raw material, and rubbing the raw material into powder; (3) grain steaming: scattering a layer of rice hulls on a distilling curtain, loading a layer of grain, reloading a layer of grain after steam rises evenly, spraying water on the surface layer of the grain after grain loading, and steaming the grain; (4) placement of the grain into a tank for fermentation: after the steamed grain is taken out of a distiller, adding water accounting for 25-40% of the total weight of the raw material, raising the grain for cooling, adding Fen-flavor medium-temperature Daqu, and placing the grain into the tank for fermentation; (5) distillation: transporting the fermented material to the edge of the distiller, adding the rice hulls, performing evenly mixing, scattering a layer of rice hulls on the distilling curtain, then scattering the fermented raw material, and storing foreshots and feints when the steam reaches the distiller to obtain avena nuda pulp liquor. The Fen-flavor Daqu liquor has significant characteristics of clarity, typical and unique flavor, mellow taste, softness, sweetness, refreshment and cleanliness, tastes good, is beneficial to absorption of nutrient substances and has effects of lowering cholesterol and blood glucose in organisms and the like.