The paper studied on wheat flour as adjunct in brewing process,including optimization of saccharification process to resolve the filtration difficulities,especially high viscosity and other unfavorable factors at the additional amount of the xylanase 1.8ml/kg under condition of 20% of the maximum dosage of wheat flour;a top fermentation process was used for fermentation process.After fermentation sensory evaluation result showed that the beer was of typical wheat beer character with high amount of 4-vinyl guaiacol.In additional,this paper also mainly studied the sepeperation of the hydrophobic protein in the beer foam by hydrophobic interaction chromatography(HIC).It showed that there was much higher content of hydrophobic protein than that of regular beer.