Production of beer and other drinks with a high xanthohumol content is effected by addition to a malt or fruit wort of hops with a high xanthohumol content

摘要

Production of a xanthohumol-containing drink from malt or fruit wort with the wort being boiled for a long time and held before cooling is such that a xanthhumol-containing hops product is added to the wort immediately before, during or after the heating, the xanthohumol content being at least5 times that of the original hops.