Method for preparing beer containing low-purine substance

The present invention relates to a method for manufacturing beer containing low purine substances, which belongs to the technical field of beer manufacture. The present invention takes the technologic and technical measures in the production process of conventional beer: reducing the usage of barley malts, settling and degrading nucleic acid macromolecular substances in a saccharification pot as much as possible, adsorbing nucleotide twice in the stages of boiling and storing the beer, and then further reducing the concentration of the purine substances in the beer by a high thick dilution technology. In the beer of the present invention, the content of the purine substances is controlled to 2 to 5 mg/L and is only 5% to 10% that of ordinary beer. The quality of the low purine beer conforms to the national standard requirements for beer; the mouth feel of the low purine beer is similar to that of ordinary beer. The foam is exquisite and white; the soaking time is as long as more than 180 seconds.