Abstract: A beer-like carbonated alcoholic beverage rich ir the characteristic flavor of an organic acid such as malic acid or citric acid is obtained by conducting with a Rhizopus or white-Aspergillus mold the saccharification of malt in beer brewing. The formation of the organic acid during the production process makes it possible to allow the fermentation to proceed stably. Furthermore, the beverage obtained according to the present invention has a high alcohol content and has hence been improved in storage stability. When moto is used as a yeast, a beer-like carbonated alcoholic beverage added with sake flavor can be obtained. When a must of fruit wine is employed, a beer-like carbonated alcoholic beverage added with the flavor of a fruit wine can be obtained.

Abstract: A beer-like carbonated alcoholic beverage rich in the characteristic flavor of an organic acid such as malic acid or citric acid is obtained by conducting with a Rhizopus or white-Aspergillus mold the saccharification of malt in beer brewing. The formation of the organic acid during the production process makes it possible to allow the fermentation to proceed stably. Furthermore, the beverage obtained according to the present invention has a high alcohol content and has hence been improved in storage stability. When moto is used as a yeast, a beer-like carbonated alcoholic beverage added with sake flavor can be obtained. When a must of fruit wine is employed, a beer-like carbonated alcoholic beverage added with the flavor of a fruit wine can be obtained.

Abstract: A process is provided for the production of a novel carbonated alcoholic beverage having a characteristic flavor. A mixture of malt and an amylaceous raw material is added with a koji which has been prepared using a mold selected from the group consisting of yellow Aspergillus and white Aspergillus. The mixture is then saccharified by the koji to obtain a saccharified malt liquor. An output from production of an alcoholic beverage, which is of a type different from the saccharified malt liquor, is incorporated in the saccharified malt liquor. Prior to the incorporation of the output in the saccharified malt liquor, a hop flavor can be added to the saccharified malt liquor by adding hops to the saccharified malt liquor and heating the hops and the saccharified malt liquor.