The properties of boiled and non boiled mashes of extruded and non extruded beer adjuncts were studied by experiments at the laboratory and the domestic micro equipment used for producing beer. The test results indicate that the main saccharification indexes and filtration rate of non boiled mashes of extruded and non extruded beer adjuncts are same basically. The extraction obtaining ratio of mash of extruded beer adjunct is 8% more than that of non extruded beer adjunct. The fermentation time of boiled mash of extruded adjunct is 10% less than that of non extruded beer adjunct. The energy consumption of extruded beer adjunct in saccharification process is 13% less than that of non extruded beer adjunct. The water consumption of extruded beer adjunct in saccharification process is 3% less than that of traditional cooking non extruded beer adjunct.