Abstract: Based on studies of scholars at home and abroad, the intermediate productive test study was conducted for brewing 100t of beer. The test results indicate that the main indices of saccharification and filtration of wort and bottle beer by using extruded rice adjuncts are similar to those by using non-extruded beer adjunct. The received ratio of wort extract by using extruded adjunct is 3% more than that by using non-extruded adjunct. The time of fermentation of wort by using extruded adjunct is less than that by using non-extruded adjunct. The quality indices of bottle beer by using extruded and non-extruded adjuncts all reached notional standard.