BEER OR CIDER BASE

摘要

A method for preparing an aromatic beverage, the method comprising the steps of: a) Subjecting a fermented beverage (1) to a first filtration step comprising nanofiltration (A) or ultrafiltration to obtain a retentate fraction (2) and a permeate fraction comprising alcohol and volatile flavour components (3); b) Subjecting the permeate fraction comprising alcohol and volatile flavour components to a second filtration step comprising reverse osmosis, to obtain a base liquid comprising at least 2% ABV; c) Combining the base liquid from b) with exogenous aromas thereby obtaining the aromatic beverage. 2. The method according to claim 1, wherein the fermented beverage is a beer or cider.