| 摘要 |
<p>A method for producing a wort containing a reduced level of fermentable sugars. In a preferred embodiment the method consists of providing a warm aqueous suspension of ground malt, and adding the warm suspension to a boiling aqueous suspension of cereal adjuncts. The resulting wort is useful for producing a beer with a lower-than-normal alcohol content, or a malt beverage lacking sweetness usually associated with malt beverages.</p> |
