Abstract: A method of making a fermented beverage, in particular a cereal-based fermented beverage, the method comprising the steps of: —Preparing a wort and boiling said wort, the boiled wort comprising a liquid fraction and a solids fraction; —Separating the liquid fraction from the solids fraction; —Fermenting the liquid fraction; —Maturing the fermented liquid fraction to obtain the fermented beverage wherein hop bine leaves and/or hop bine stems are added to the wort and maintained in contact with the liquid fraction of the wort for a period of at least 20 minutes at a temperature of ranging between 70-100° C.