AU6107596A

AU6107596A - Malt beverage and method for the preparation thereof

Info

Publication number: AU6107596A
Application number: AU61075/96A
Authority: AU
Inventors: James Allan Doncheck; Bruce John Morton
Original assignee: BIO TECH RESOURCES
Current assignee: BIO-TECHNICAL RESOURCES LP
Priority date: 1995-06-08
Filing date: 1996-06-07
Publication date: 1997-01-09
Also published as: JPH11507553A; WO1996041863A1; CA2223283A1; CN1192232A; EP0832178A1

Description

TTOE

MALT BEVERAGE AND METHOD FOR THE PREPARATION THEREOF

FIELD OF THE INVENTION This invention relates to brewing. In particular, this invention relates to a commercially acceptable low malt beverage and a method for its preparation.

BACKGROUND OF THE INVENTION In the preparation of malt beverages, brewers use a grain bill containing 50-100 weight percent barley malt, typically 55-65 weight percent barley malt, to produce malt beverages with acceptable flavors. Because malt is the only source of protein for the yeast fermentation, yeast nutrition problems can occur when less malt is used. Yeast nutrition problems cause flavor abnormalities. The final product does not possess the physical and organoleptic attributes that are familiar to and desired by the consumer of malt beverages. Malt beverages include light beer (typically 3.2 - 3.6 weight percent ethyl alcohol), conventional beer (typically 3.5 - 4.0 weight percent ethyl alcohol, generally about 3.7 weight percent ethyl alcohol), and malt liquor (typically 4.7 - 5.0 weight percent ethyl alcohol).

Malt is typically more expensive than other carbohydrate sources, such as corn syrup, corn grits, rice or other adjuncts. (In the brewing industry, a non-malt source of carbohydrate used in the fermentation is known as an adjunct.) Since adjuncts are essentially starch with little protein, they are a source of additional alcohol in the fermentation, but contribute little to the color, taste, aroma, or protein content of the malt beverage.

To minimize ingredient cost, it is advantageous to carry out the fermentation with the minimum amount of malt necessary to produce a commercially acceptable beverage. A need exists for a method of producing a malt beverage with the physical and organoleptic attributes that are acceptable to the consumer and that uses 25 weight percent or less barley malt as the carbohydrate source in the fermentation process. To reduce or avoid investment in new plant and equipment, the method should be capable of being carried out in existing malting and brewing equipment. SUMMARY OF THE INVENTION

In one embodiment the invention is a method for preparing a commercially acceptable low malt beverage. The method comprises, in order:

(A) steeping barley with water to produce steeped-out barley; (B) germinating the steeped-out barley to produce a moist green malt;

(C) heating the moist green malt to produce a malt with reduced amylase activity, wherein the heating is carried out at about 70- 89°C and the moisture content of the malt is about 30-55 weight percent during heating; (D) drying the malt with reduced amylase activity to produce a dried malt; (E) brewing a mixture of the dried malt, adjunct, and , optionally, an added malt or malts, wherein the mixture contains 25% by weight or less total malt, to produce the commercially acceptable low malt beverage.

In another embodiment the invention is a commercially acceptable low malt beverage.

DETAILED DESCRIPTION OF THE INVENTION

The invention is a commercially acceptable low malt beverage and a method for its preparation. A commercially acceptable low malt beverage is one that is made using 25 weight percent or less barley malt as the carbohydrate source in the fermentation process and that possesses the physical and organoleptic attributes that are familiar to and desired by the consumer of malt beverages. To be commercially acceptable, the malt beverage should have good flavor properties with no indication of sourness. Typically, such a beverage has an overall acceptability score in consumer preference tests approximately equal to or greater than that of commercial malt beverages. The invention involves preparing a dried malt with a high content of beer flavor precursors, beer flavor components, coloring agents, and soluble protein and low amylase levels and converting the malt to the commercially acceptable low malt beverage.

Dried Malt Preparation The preparation of the dried malt is described in Doncheck, United States

Patent 5,405,624, incorporated herein by reference. The method involves making a malt with high soluble protein, low amylase content, and very high levels of beer flavor precursors, beer flavor components and coloring agents. The malt must possess enough soluble protein to provide nitrogen for fermentation.

Barley malt is steeped with water to produce steeped-out barley which is germinated at a fairly low temperature using conventional germination techniques. Germination is carried out with daily mixing and water addition as needed to maintain the moisture content at about 43% by weight. As is conventional, during germination the steeped-out barley may be treated with an enzyme promoter, such as gibberellic acid. The resulting green malt contains a high content of beer flavor precursors, beer flavor components, and coloring agents. The dried malt is made by modifying the kilning method. In conventional malting, green malt is kilned in a series of stepwise temperature increases during the course of drying. Beginning inlet air temperatures are of the order of 140°F (60°C) for several hours and finishing is a few hours at about 175°F (79°C) some 24 hours later. High heat levels are avoided during the high moisture stage of drying as a means of minimizing heat destruction of enzymes. As the product dries, the enzymes become less susceptible to destruction by heat. Conventional malting is discussed in M. R. Sfat and J. A. Doncheck, "Malts and Malting," in Kirk-Othmer: Encyclopedia of Chemical Technology, 3rd Ed., Vol. 14, Wiley, New York, 1981, pp. 810-823, incorporated herein by reference. In the method of this invention, the green malt is heated at a high moisture content to generate beer flavor precursors and beer flavor components and to reduce amylolytic enzyme activity. Dried malt, having a significantly increased content of flavor precursors and flavorings along with being lower in content of amylase enzymes, is made by applying high heat to the moist, green malt during initial heating to reduce amylase enzymes. This initial heating can be done by sealing the green malt in a closed container or by using an open container contained within a system adapted to maintain the malt in a very damp condition during heating, such as a system that recycles high moisture content air.

Generally the green malt is heated to 70-89°C for one-half to three hours by applying air heated at 85-95°C to the malt for two to six hours. However, the malt may be heated for as long as twelve hours, typically at the lower end of the temperature range, i.e., 70-80°C. Heating may be carried out for more than 12 hours, but this will generally not be economic due to the difficulty of controlling temperature for longer time periods. Equipment usage also becomes inefficient when heating is carried out for more than twelve hours. Following heating, the malt is still very damp, generally containing about 30-55 weight percent moisture, based on the total malt plus moisture, preferably 35-50 weight percent, and usually about 45 weight percent moisture. The malt is then dried using conventional techniques and equipment. If heating was carried out in a closed container, the container is opened. If the malt is not in an appropriate container for drying, it is put into a container that will allow the passage of heated air through the bed of grain, such as a kiln basket or an open-topped container having a foraminous bottom. The bed of grain is blown with air that has an inlet temperature of about 85°C and an exit temperature of about 70-85°C. The inlet air temperature is turned down to 55-65°C for 12-20 hours, after which the inlet air temperature is raised to 85-95°C for one-half to three hours. The outlet air temperature is approximately the same as the inlet air temperature during this period. During this period, the malt temperature rises from a range of 45-55°C to a range of 85-90°C.

The dried malt has a moisture content of 3.5-5.5% by weight. Depending on the protein content of the green malt and the processing conditions, the soluble protein content of the dried malt is typically 6.0-8.5% by weight. Soluble protein is typically about 40-60% by weight of the total protein, preferably about 50%. The dried malt has a low amylase content, typically 0-10 20 deg. Units of alpha amylase.

Brewing The dried malt with high soluble protein and low amylase can be processed by conventional brewing, and in conventional brewing equipment, to produce a commercially acceptable low malt beverage. Conventional brewing is well-known to those skilled in the art. Brewing is discussed in The Practical Brewer, 2nd. Ed., H. M. Broderick, Ed., Master Brewers Association of America, Madison, Wisconsin, 1977, and H. E. Hoyrup, "Beer," in Kirk-Othmer: Encyclopedia of Chemical Technology, 3rd Ed., Vol. 3, Wiley, New York, 1978, pp. 692-735, both of which are incorporated herein by reference. The ground dried malt is mashed with adjunct, either with or without added malt, to produce a wort. The wort is boiled with hops, cooled, pitched with brewers yeast, and fermented to produce a fermented wort. The fermented wort is processed to produce a commercially acceptable low malt beverage. Typically, during processing, the fermented wort is chilled to settle the yeast and filtered.

The malt/adjunct mixture contains 5-25% by weight, preferably 15-25% by weight, total malt. If desired, the dried low amylase malt may be blended with another malt or malts before brewing. Malts that may be added include various conventional malts, such as standard brewer's malt, high color, low amylase malt, etc. Depending on the alcohol content desired in the final product, mixtures of dried low amylase malt and added malt or malts in which the added malt or malts comprise up to about 60 weight percent of the total malt, typically about 10-60 weight percent of the total malt, may be used to advantage. If the malt mixture comprises more than about 10 percent by weight of added malt or malts, a conventional high color, low amylase malt should be used as the added malt to produce the proper color in the final product. Before the mashing step, the malt is typically ground to provide a 70-80% retention on a No. 14 U.S. sieve series screen.

If a highly fermentable adjunct, such as dextrose, is used instead of a conventional brewers' adjunct, a malt liquor type of beverage is produced. The brewing process is unchanged. A mixture of a highly fermentable adjunct, or adjuncts, and a conventional adjunct, or adjuncts, may be used to control the amount of alcohol in the malt beverage produced by fermentation. As is conventional in the brewing industry, the alcohol content of the beverage can be reduced by the addition of blending water to the beverage. Typically, the malt/adjunct mixture is mixed with about 2.5 to 4 times its weight of brewing water, and mashed in at about 35-40°C for about 5 to 15 minutes, and then given a protein rest for about 45-90 minutes without stirring. Stirring is then resumed and the mash is heated to about 70-73 °C and held for about 15-30 minutes. The temperature is then raised to about 75°C, and the mash is transferred to the lauter unit. The lauter temperature is about 72-77°C for both the bath and sparge water. The amount of sparge water used is about 50-75% of the amount of brewing water. The mash is then allowed to settle for about 10-20 minutes and run-off is begun. The wort is recycled until reasonably clear, then it is directed to the brew kettle. The collected wort is then boiled for about one to two hours. The wort is added from 0-8% (based on dry malt) hops. Most of the hops are typically added during the early stages of the boil.

The boiled wort is cooled and aerated. The wort is then pitched with 0.7- 1.5 lb bbl of brewers' yeast. During fermentation, a toasted barley protein extract may be added to further intensify the flavor of the finished product. The wort is then fermented at 12-16°C for five to ten days. After fermentation, the fermented wort is moved to a cold room at 0-5°C. Typically, the yeast is allowed to settle, and the fermented wort is filtered one or more times. Conventional modifications of the brewing process and/or other conventional processing steps may also be used during fermentation.

INDUSTRIAL APPLICABILITY The invention is a method for preparing a low malt beverage that possesses the physical and organoleptic attributes that are familiar to and desired by the consumer of malt beverages. Since malt is typically more expensive than other carbohydrate sources, such as dextrose, corn syrup, corn grits, rice, or other adjuncts, the ingredient cost is reduced. The alcohol content of the beverage can be controlled by the selection of adjunct. Malt beverages with alcohol content corresponding to light beer, beer, and malt liquor can be produced. Investment in new plant and equipment is unnecessary, because the method can be carried out in conventional malting and brewing equipment.

The advantageous properties of the invention can be observed by reference to the following examples that illustrate, but do not limit, the invention.

EXAMPLES TASTE TESTING

Taste testing was carried out by a "consumer preference" type taste test. Tasting is carried out by a panel of three or four volunteers. The test is a "blind" test; the panelists do not know the identity of the beverages they are tasting.

Beverage samples are removed from an about 2°C (35°F) cold room about 10 min. Before the test. About 120 mL (oz) of beverage is poured into an about 300 mL (10 oz) tumbler-type glass. At the time of testing, the beverage temperature is about 4-7°C (40 - 45 °F). Panelists are first given a regular commercial beer to precondition them for beverage tasting. This beverage is not rated. Then the beverages are evaluated. Panelists typically evaluate six beverages at one tasting. Usually the aroma of each sample is noted before tasting begins. This is typically accomplished by first swirling the beverage in the glass and sniffing the airspace above the beverage. Then the beverages are tasted and rated on five characteristics. Aroma is rated for hoppiness and pleasantness. Taste is rated for body, bitterness, and aftertaste. Ratings are made on a scale of 1-7. (1 = very slight; 2 = slight; 3 = slightly moderate; 4 = moderate; 5 = moderately extreme; 6 = extreme; 7 = very extreme). Each panelist also assigns an overall acceptability score, a rating of all- around drinkability and tastefulness, to each beverage. The panelists record their ratings and any specific comments on appropriate forms. The ratings of the panelists are averaged to produce the final rating. In this test, commercial beers typically receive a rating of about 3.2-3.8; light beers about 2.8, and non-alcoholic beers about 1.8. A commercially acceptable low malt beverage is one that is made using 25 weight percent or less barley malt as the carbohydrate source in the fermentation process, and that possesses the physical and organoleptic attributes that are familiar to and desired by the consumer of malt beverages. To be commercially acceptable, the malt beverage should have good flavor properties with no indication of sourness. Typically, such a beverage has an overall acceptability score in consumer preference tests approximately equal to or greater than that of commercial malt beverages.

EXAMPLE 1

Robust barley (5 kg) was steeped in cold tap water (15°C) for 17 hr. After the water was drained off, the wet barley was transferred to a large plastic pan, covered loosely with aluminum foil to minimize drying, and let stand at room temperature (22°C) for 24 hr. A solution of 10 mg of gibberellic acid in 150 mL of distilled water was mixed with the barley. The barley was allowed to germinate for 4 days at 22°C. The germinating barley was mixed daily. Water was added to maintain a moisture content of about 42% by weight.

The barley was transferred to two aluminum pans (grain depth about 6.4 cm) and covered with aluminum foil. The foil was tightly crimped around the pan edges to prevent moisture loss. The pans were placed in a convection oven set to provide a circulating air temperature of 83°C. After 3 hr. of heating, the temperature of the grain bed had risen to 72°C. Heating was continued for another 2.5 hr. During which time the grain temperature rose to 78°C. The pans were removed from the oven. The aluminum foil was removed, and the heated grain transferred to a container with a screened bottom, so that drying could be carried out by passing heated air up through the grain bed.

Heated air was passed through the grain bed. The grain bed temperature initially dropped due to evaporative cooling. After 3 hr. of heating, the grain bed temperature had risen to 68°C. The air temperature was reduced to about 65°C and held at this temperature for 1 1 hr. Then the temperature was increased to about 86°C and held for 1.5 hr to complete the drying cycle. Analysis of the finished malt is shown in Table 1.

TABLE 1

MALT ANALYSIS

Moisture, % 5.0 Color, °L 26.2

Total Protein, % 15.06 Soluble Protein, % 7.72

Soluble Protein/Total Protein, % 51.26

Fine Grain Extract, %, d.b. 66.2 Course Grain Extract. % d.b. 59.3 Fine Course Difference 6.9

Alpha Amylase, 20 deg. units 0.0

Diastatic Power 0

A mixture of 450 g of this malt and 50 g of a 2-row standard commercial malt was milled to obtain 75% retention on a No. 14 U.S. sieve series screen. The ground malt was mixed with 1.70 L of brewing water at 38°C and stirred for 10 min and allowed to stand for 1 hr. Stirring was resumed and mash heated to 73 °C over about 25 min and held at this temperature for 0.5 hr. The temperature was increased to 75°C and the mash transferred to a lauter unit. After a 0.25 hr settling period, run-off was begun.

The initial runnings were recycled for 4 min to return particulates to the grain bed and to obtain a degree of wort clarity. Normal sparging was provided using 75°C brewing water to rinse the grain. A total of 4.454 kg of wort was collected. The wort had the following analysis: pH 5.18

Extract 6.77

Color, SRM 19.6

Wort (1.336 kg, equivalent to 150 g of malt) was added to 450 g of Archer Daniels Midland liquid brewing adjunct to produce a blended wort. Based on the amount of malt used to prepare the wort used in the blended wort, and the corn syrup present in the blended wort, the blended wort contained malt and corn syrup in a 1:3 ratio, or 25% by weight malt and 75% by weight corn syrup. Brewing water was added to dilute the blended wort before boiling. Analysis of the blended wort was as follows: pH 5.14

Extract, °Plato 10.68

Color, SRM 6.1 The blended wort was brought to a boil and boiled for 90 min. Galena hop pellets (1.5 g) were added at the start of boiling, and hop pellets (1.0 g) were again added 0.25 hr before the end of boiling. Wort analysis after boil is shown below: pH 4.92 Extract, °Plato 14.30

Color, SRM 11.3

Protein, % wt. 0.28

After the boiled wort was cooled to about 18°C, it was pitched with brewers' yeast and fermented at 12°C in a normal malt beverage fermentation process. The malt beverage had good flavor properties with no indication of sourness of taste. Analysis of the finished malt beverage is given in Table 2.

TABLE 2

Apparent Extract, % 4.38

Alcohol, wt % 4.30

Real Extract, % 6.25

Original Gravity, °P 14.47

Real Degree of Fermentation, % 56.81 pH 3.63

Color, SRM 10.4

Protein, wt % 0.19

Flavor Acceptability 2.7 - 3.3

EXAMPLE 2

A malt beverage was prepared by the procedure of Example 1 except that the initial malt blend was 350 g of the malt prepared in Example 1 and 150 g standard brewers 2-row malt. The wort (4.310 kg) had the following analysis: pH 5.29 Extract, °Plato 7.69

Color, SRM 18.2

Wort (1.293 kg, equivalent to 150 g malt) was added to 450 g Archer Daniels Midland liquid adjunct and the procedure of Example 1 repeated. The blended wort had the following analysis: pH 5.18

Extract, °Plato 10.86

Color, SRM 5.0

SUBSTITUTE 5HEET (RULE 26) After boil, the boiled wort had the following analysis: pH 4.95

Extract, °Plato 14.75

Color, SRM 9.8 Protein, % wt. 0.28

The malt beverage had good flavor properties with no indication of sourness of taste. Analysis of the finished malt beverage is given in Table 3.

TABLE 3

Apparent Extract, % 4.19

Alcohol, wt % 4.54

Real Extract, % 6.22

Original Gravity, °P 14.89

Real Degree of Fermentation, % 58.23 pH 3.63

Color, SRM 8.9

Protein, wt % 0.19

Flavor Acceptability 2.7 - 3.0

EXAMPLE 3

This example illustrates the use of a highly fermentable adjunct in place of the regular brewer's adjunct to produce a malt beverage with an alcohol content typical of a malt liquor. The procedure of Example 2 was followed except that dextrose was used as the adjunct. The wort had the following analysis: pH 5.25

Extract, °Plato 7.39

Color, SRM 17.7 Wort (1.400 kg, equivalent to 150 g malt) was added to 450 g of dextrose

(Cerelose®, CPC) and the procedure of Example 2 repeated. The blended wort had the following analysis: pH 5.21

Extract, °Plato 11.36 Color, SRM 5.4 After boil, the boiled wort had the following analysis: pH 5.01

Extract, °Plato 14.17

Color, SRM 8.9 Protein, % wt. 0.24

The malt beverage had good flavor properties with no indication of sourness. Analysis of the finished malt beverage is given in Table 4. As is conventional in the brewing industry, the alcohol content of the beverage can be reduced by the addition of blending water to beverage.

TABLE 4

Apparent Extract, % 0.46

Alcohol, wt% 6.29

Real Extract, % 2.30

Original Gravity, °P 14.43

Real Degree of Fermentation, % 86.06 pH 3.57

Color, SRM 7.7

Protein. wt% 0.17%

EXAMPLE 4

This example illustrates preparation of a dried malt with a high content of beer flavor precursors, beer flavor components, coloring agents, and soluble protein and low amylase levels.

Five and one-half kilograms of barley (12% by weight moisture, 12.5% by weight protein) was steeped in water for 18 hr at room temperature. The water was changed two times during steep. The steep-out moisture was 40 wt. %.

The steeped-out barley was then placed in a container which had a perforated steel bottom and humidified air was blown through the bed to maintain the temperature at 12°C. After 24 hr, the barley was treated with gibberellic acid (10 ppm barley basis in 300 mL of water) by mixing with the barley. The germinating barley was mixed and watered daily to maintain a moisture content of approximately 43% by weight. After germination was complete (6 days), the green malt was covered with foil and placed in an oven at a temperature of 88°C for 6 hr. At the end of this cycle, the malt moisture was about 45% by weight. Exit Air Temp (°C) Bed Temp f°θ

After 2 hr 87 70

After 4 hr 89 82

After 6 hr 89 83

The malt was then transferred to a kiln basket, having a screen bottom and open top, and put in a kiln with the air temperature set at 88°C for two hr to achieve partial drying.

Exit Air Temp (°CΛ Bed Temp (°C)

After 5 min 80 62

After 30 min 75 56

After 60 min 71 54

After 90 min 69 51

After 120 min 70 52

The kiln temperature was turned down to 60°C and held for 15 hr to achieve further drying. Then the kiln temperature was turned up to 88°C and held for 3 hr.

Exit Air Temp (°C) Bed Temp (°C)

After 5 min 49

After 30 min 85 84

After 60 min 87 87

After 90 min 87 88

After 120 min 87 89

The total kilning time was 26 hr. Analysis of the dried malt is given in Table 5.

TABLE 5

Malt Analysis a

Moisture, % 5.4

Fine Grind Extract, % dry basis 77^b

Coarse Grind Extract, % dry basis 70^b

Fine-Coarse Difference, % 7^b

Diastatic Power, °L, dry basis 10

Alpha Amylase, 20° Units, dry basis 10

Soluble Protein, % dry basis 7.5

Total Protein, % dry basis 12.5

Soluble/Total Protein Ratio, % dry basis 60

Color. °Lov 60

American Society of Brewing Chemists Methods of Analysis. ^b Estimated.

Having described the invention, we now claim the following and their equivalents.

Claims

WHAT IS CLAIMED IS:

1. A method for preparing a commercially acceptable low malt beverage, the method comprising, in order:

(A) steeping barley with water to produce steeped-out barley;

(B) germinating the steeped-out barley to produce a moist green malt;

(C) heating the moist green malt to produce a malt with reduced amylase activity, wherein the heating is carried out at about 70- 89°C and the moisture content of the malt is about 30-55 weight percent during heating;

(D) drying the malt with reduced amylase activity to produce a dried malt;

(E) brewing a mixture of the dried malt, adjunct, and. optionally, an added malt or malts, wherein the mixture contains 25% by weight or less total malt, to produce the commercially acceptable low malt beverage.

2. The method of claim 1 in which the mixture of malt and adjunct contains 5-25% by weight total malt.

3. The method of claim 2 in which the total malt comprises up to 60 weight percent added malt or malts.

4. The method of claim 2 in which heating is carried out for one-half to 12 hours.

5. The method of claim 2 in which the adjunct is dextrose.

6. The method of claim 2 in which the adjunct comprises a conventional brewers' adjunct.

7. The method of claim 2 in which, during step (E), the dried malt is mashed with adjunct to produce a wort; the wort is boiled with hops, pitched with brewers' yeast, and fermented to produce a fermented wort; and the fermented wort is processed to produce the commercially acceptable low malt beverage.

8. The method of claim 7 in which the adjunct is dextrose.

9. The method of claim 7 in which the adjunct comprises a conventional brewers' adjunct.

10. The method of claim 2 in which blending water is added to the beverage to adjust alcohol content.

11. The method of claim 2 in which the dried malt has a moisture content of 3.5-5.5% weight, a soluble protein content of 6.0-8.5%) by weight, and an alpha amylase content of 0-10 20 deg. Units of alpha amylase.

12. The method of claim 1 1 in which the total malt comprises up to 60 weight percent added malt or malts.

13. The method of claim 1 1 in which, during step (E), the dried malt is mashed with adjunct to produce a wort: the wort is boiled with hops pitched with brewers' yeast, and fermented to produce a fermented wort; and the fermented wort is processed to produce the commercially acceptable low malt beverage.

14. The method of claim 1 1 in which blending water is added to the beverage to adjust alcohol content.

15. A commercially acceptable low malt beverage prepared by:

(A) steeping barley with water to produce steeped-out barley;

(B) germinating the steeped-out barley to produce a moist green malt;

(C) heating the moist green malt to produce a malt with reduced amylase activity, wherein the heating is carried out at about 70-89°C and the moisture content of the malt is about 30-55 weight percent during heating; (D) drying the malt with reduced amylase activity to produce a dried malt; (E) brewing a mixture of the dried malt, adjunct, and, optionally, an added malt or malts, wherein the mixture contains 25% by weight or less total malt, to produce the low malt beverage.

16. The beverage of claim 15 in which the mixture of malt and adjunct contains 5-25%) by weight total malt.

17. The beverage of claim 16 in which the total malt comprises up to 60 weight percent added malt or malts.

18. The beverage of claim 16 in which, during step (E), the dried malt is mashed with adjunct to produce a wort; the wort is boiled with hops, pitched with brewers' yeast, and fermented to produce a fermented wort; and the fermented wort is processed to produce the commercially acceptable low malt beverage.

19. The beverage of claim 18 in which the dried malt has a moisture content of 3.5-5.5% by weight, a soluble protein content of 6.0-8.5% by weight, and an alpha amylase content of 0-10 20 deg. units of alpha amylase.

20. The beverage of claim 16 comprising 3.2 to 5.0 weight percent ethyl alcohol.