PROCESS FOR PRODUCING EFFERVESCENT BREWAGE USING NONE OF BARLEY, WHEAT AND MALT AND EFFERVESCENT BREWAGE PRODUCED BY THE PROCESS

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 pro-fermentation liquid using at least a syrup containing sources of carbon, sources of nitrogen, 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 in between 5 and 50 weight %.