Abstract: The description relates to a process for the continuous production of beer in which the wort with an oxygen content of 0.5 to 3.0 mg per litre is continuously fed to a fermenter in the form of a loop reactor operating at a temperature of 6 to 25° C. and a pressure of 1.5 to 2 bar, in which the wort spends an average time of 4 to 40 hours, there is a biocatalyst containing a biologically active yeast and a partial stream of the wort is continuously fed into the circuit. In the process, the entire cycle of the fermenter is conducted continuously in a maturing fermenter designed as a loop reactor into which 1 to 8% of the wort taken to the fermenter is also continuously introduced, operating at a temperature of 10 to 20° C.