FERMENTED BEVERAGE COEXISTING WITH FRAGRANCE DERIVED FROM PLURAL MALTS

摘要

PROBLEM TO BE SOLVED: To provide a fermented malt beverage that permits a reduction in negative fragrance derived from deep-color malt and has desirable fragrance with more enhanced palatability.SOLUTION: The fermented malt beverage uses black malt and peat malt as a part of malt raw material.SELECTED DRAWING: None