| 摘要 |
The invention relates to a method of producing a beer-type alcoholic drink which is based on plants belonging to genus Agave L. (commonly known as Agaves) and which is called "Cerveza de Agave" or Agave beer. In addition to water, hops and yeast, the inventive drink also uses sugars that are obtained for the most part from Agave plants, said sugars replacing the sugars originating from the malting of cereals or brewing adjuncts. The main characteristics of the resulting alcoholic drink comprise: a degree of alcohol of up to 8 % alcohol by volume; an amertume of between 5 and 70 International Bittering Units (IBU); transparency, with a colour varying between clear yellow and dark amber; foam and bubbles; and a slightly sweet taste generated by the residual fermentable sugars and an aroma including a noticeable aroma of hops and Agave must. The production of the aforementioned product is based on the known production process which is used to produce traditional malt beer, but determined alterations are applied, taking account of the differences in the fermentable raw material, in order to obtain a product for industrial use.
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