Beer with little or no alcohol, or a beverage with a beer character, uses added palatinose at the fermentation stage with at least one microorganism for fermentation

摘要

Producing a beer containing little or no alcohol, or a beverage with a beer character, comprising producing a wort by mixing brewing water with hops and a carbohydrate, where the wort is boiled and then fermented, a mixture with a palatinose content or palatinose alone is added before or during or after fermentation, as a syrup, solution, or solid crystals, is new. Producing a beer containing little or no alcohol, or a beverage with a beer character, comprises producing a wort by mixing brewing water with hops and a carbohydrate, where the wort is boiled and then fermented, a mixture with a palatinose content or palatinose alone is added before or during or after fermentation, as a syrup, solution, or solid crystals. At least one microorganism is selected for the fermentation from an under- or over-fermented saccharomyces cerevisiae source, saccharomyces carisbergensis, saccharomyces diastaticus and brettanomyces intermedius. The carbohydrate is malted corn or raw fruit with malted corn.