Abstract: A neutral tasting alcoholic beverage prepared by mashing a well modified standard brewers malt, with hops and water at a temperature of 40.degree. C. to 45.degree. C. for a period of time of between 10 to 30 minutes, and thereafter raising the temperature to from 60.degree. C. to 62.degree. C. to obtain a wort. The wort, in an amount of from 2% to 20%, is mixed with a fermentable carbohydrate and water at a temperature of between 80.degree. C. and 90.degree. C. in an amount of from 80% to 98%, to obtain a fermentable solution, which is then cooled to between 14.degree. C. to 20.degree. C., and pitched with brewers yeast. It is then fermented for from 4 to 8 days at from 14.degree. C. to 20.degree. C. and thereafter cooled to 0.degree. C. for from 4 to 7 days, and filtered to obtain the neutral tasting alcoholic beverage.

Abstract: The conventional brewing process for producing a malt beverage which includes the preparation of a mash, the conversion of the mash to wort, the boiling of the wort, cooling of the wort and fermentation, is substantially abbreviated, e.g. by as much as 50% by subjecting malt flour to air classification to produce a fraction having a high starch content which is used in the mash, whereby the mash conversion and wort boiling steps can be combined in a one-kettle operation to yield a fermentable boiled wort. Moreover, the by-product of the air-classification is a high protein malt flour which can be used to make bread.