▎ 摘　　要

NOVELTY - Beer comprises chitosan oligosaccharides, marine fish oligopeptides, and/or brown algae oligosaccharides. USE - The beer is useful for lowering uric acid (claimed). ADVANTAGE - The beer has less than or equal to 20 mg/l purine. The method: has both chemical and physical adsorption functions; enhances adsorption effect of purine in beer; has simple process and good purine adsorption effect; and is suitable for industrial production. DETAILED DESCRIPTION - An INDEPENDENT CLAIM is also included for preparing beer, comprising (i) cleaning 55-60 pts. wt. barley malt, 25-40 pts. wt. wheat sprout, and 5-10 pts. wt. scented malt removed from seed coat and germ, moistening with water for 5-10 minutes, and crushing, (ii) preheating water in saccharification tank to 36-38 degrees C, placing barley malt powder, wheat malt powder, and caramel malt powder into saccharification tank, uniformly stirring, allowing to stand for 15-20 minutes, heating up to 52-53 degrees C at rate of 1 degrees C/minutes under stirring conditions, allowing to stand for 55-60 minutes, and heating it to 66-67 degrees C at rate of 1 degrees C/minutes under agitation, allowing to stand for 55-60 minutes, and heating it to 77-78 degrees C at a rate of 1 degrees C/minutes under agitation, (iii) performing first filtration of mashed mash to obtain clear wort, (iv) heating and boiling wort, adding 0.00020-0.00025 pts. wt. bitter hops, adding 0.00015-0.00018 pts. wt. fragrant hops, after 42-45 minutes, stop heating after 48-50 minutes, (v) performing second filtration of boiled wort while it is hot, removing filter residue, and cooling it to 10-10.5 degrees C, (vi) oxygenating cooled wort into fermentation tank, adding 0.00022-0.00025 pts. wt. yeast, at 0.02-0.03 MPa, carrying out fermentation at 10-10.5 degrees C until sugar content is 5-5.5 degrees C, and raising temperature to 12-12.5 degrees C to continue fermentation to 4-4.5 degrees C, increasing pressure to 0.11-0.12 MPa, keeping it for 5-6 days, lowering temperature to 5-5.5 degrees C, keeping it for 1 day, and lowering temperature to -1 degrees C to 0 degrees C for 4-5 days, (vii) after maturing liquor, subjecting it to third filtration to remove yeast, and raising temperature to 20-25 degrees C, and adding chitosan-based graphene carbon balls, and performing fourth filtration after adsorption for 1 hour, and (viii) adding chitosan oligosaccharides, marine fish oligopeptides and brown algae oligosaccharides to liquor, stirring to dissolve, and storing at -1 degrees C to 0 degrees C.