Beer brewing method for improving buffering power of wort to improve acid mouthfeel of beer

The present invention provides a method for improving the wort in beer brewing to improve the damping force sense Beer acid, comprising the step of pulverizing the raw material, the saccharification step and fermentation step and a filtration step, wherein the step of adding the saccharification of malt mash calcium acetate as an acidity regulator. The present invention during saccharification, selected dimming using calcium acetate in the mash acid, calcium chloride or gypsum added in an amount conventionally used in the production process as appropriate to reduce the pH value of the wort can be effectively adjusted, and a significant increase in wort damping force, so that the pH of the finished beer is worth to significantly improve the taste better.