| 摘要 |
<p>Disclosed is a method for producing a fermented malt beverage using hop as a starting material. In this method, hop is preliminarily heated for 1 minute or longer and shorter than 60 minutes at a temperature of 65oC or higher and lower than 90oC . After all of steps comprising heating in the aforesaid method have been completed and the heated mixture of starting materials has been cooled, the preheated hop is added to the mixture of the starting materials. According to this method, a fermented malt beverage, which has the advantages of both of the "dry hopping" method and the "kettle hopping" method, i.e., an enhanced hop aroma owing to the former and a reduced roughness owing to the latter, can be produced.</p> |
