Abstract: A continuous process of producing beer is described. Starch-containing raw materials are disintegrated and are optionally processed to form malt, a wort is produced from the disintegrated and optionally malted raw materials, and the wort is subjected to alcoholic fermentation. In that process all process steps are performed continuously. The mash is initially heated in a reactor system to a temperature of 75.degree. to 85.degree. C. The grain residue is removed from the mash. The wort is subsequently hopped and is heated to a temperature from 105.degree. to 140.degree. C. This is succeeded by a flash evaporation, a removal of the dregs and a cooling of the wort, which is subsequently fermented at 6.degree. to 25.degree. in the presence of a biocatalyst. The fermenting process may be succeeded by a partial or full continuous de-alcoholization of the beer.