A METHOD FOR PRODUCING A BREWED ALCOHOLIC BREVERAGE WITH INCREASED FOAMING PROPERTIES AND THE BREWED ALCOHOLIC BEVERAGE, PRODUCED THEREBY

摘要

The processing method of a Brewed alcoholic beverage with foaming properties which does not use barley, wheat and malt is disclosed that includes a step for processing a pre-fermentation liquid using at least a syrup containing sources of carbon, sources of nitrogenr hops and water as raw materials and a step for fermenting the pre-fermentation liquid using a brewers' yeast. A ratio which expresses the rice mash contained in the whole syrup is between 5 and 50 weight %.