The invention relates to a process for brewing jerusalem artichoke beer. The process comprises the following steps: A, propagating a beer yeast seed solution; B, performing protein hydrolysis and saccharification on malt flour and jerusalem artichoke in a certain proportion in the water at different temperatures to prepare malt and jerusalem artichoke sweet mash; C, filtering and boiling the malt and jerusalem artichoke sweet mash, adding hops, and performing rotary precipitation to prepare jerusalem artichoke and malt juice; and D, cooling the jerusalem artichoke malt juice, and inoculating and fermenting at 12 DEG C to obtain jerusalem artichoke beer. Compared with the prior art, the process has the advantages that various proteolytic enzymes in malt are utilized, and protein in jerusalem artichoke is hydrolyzed, so that the content of amino acid in the malt juice can be increased, and the non-biological stability of the jerusalem artichoke beer is effectively improved. The process is simple in operation and low in investment cost, so that the beer production varieties can be enriched, the application field of jerusalem artichoke can be enlarged, the flavor and nutrition of traditional beer can be greatly improved, intestinal functions of a human body can be effectively improved, blood lipid and blood glucose can be reduced, mineral absorption can be improved, and the effects of health protection and preservation can be achieved.