| 摘要 |
<p>The invention is a low malt beverage that possesses the physical and organoleptic attributes that are familiar to and desired by the consumer of malt beverages and a method for its preparation. The method comprises preparing a dried malt with reduced amylase activity and fermenting a mixture of this malt and adjunct that comprises 25 percent by weight or less total malt, preferably 5-25 % by weight total malt, to produce the low malt beverage.</p> |
