Brewing technology of malt beer with non-biological stability

The invention is applicable to the technical field of beer brewing, and provides a non-biological-stability brewing process for malt beer, which comprises the following steps: (1) preparing wort; (2) adding hops; (3) preparing beer; (4) discharging the precipitate; and (5) carrying out low-temperature cold storage on the beer. According to the non-biological-stability brewing process for the malt beer, prepared wort is cooled and then inoculated with yeast, and after constant-temperature fermentation at 10 DEG C is completed, the temperature is reduced to-1.7 DEG C, and the beer is stored at the ultralow temperature. According to the technology, through unique management in the aspects of raw materials, the brewing technology, the technological process and the like, the cold coagulum influencing the non-biological stability of the beer is greatly discharged, the non-biological stability of the finished wine in the shelf life is greatly improved, and the brewed beer is pure, fine, refreshing and pleasant in taste.