Abstract:To develop a new beer，this study used Tricholoma mongolicum polysaccharide extract and barley malt beer as raw materials to brew the T.mongolicum polysaccharide beer.The effects of main fermentation temperature and T.mongolicum polysaccharide extract addition and adding stage on the T.mongolicum polysaccharide beer were investigated by single-factor test using alcoholic strength and sensory score as indicators，and the optimal fermentation process of T.mongolicum polysaccharide beer was determined by response surface on this basis.The results showed that the optimal brewingconditions were 16℃for the main fermentation with 4.4 mL of T.mongolicum polysaccharide extract added at the main fermentation stage.The T.mongolicum polysaccharide beer brewed under these conditions had a harmonious flavor and mellow taste.