Abstract: A colorless malt beverage product. To produce the product, malt and water are combined in a mash. An enzyme is preferably added to convert non-fermentable sugars to fermentable sugars. The mash is heated, and liquid extracted therefrom. The liquid is combined with a fermentable carbohydrate to yield a mixture which is boiled and combined with yeast. The resulting yeast-fermented product is decolorized to produce a clear/colorless base which is combined with a sweetener, tartaric acid, a buffer, and a flavoring agent, followed by carbonation until the product is about 0.48-0.57% by weight CO.sub.2. The completed product is clear/colorless, has an alcohol : real extract weight % ratio of 1 : 0.4 to 1 : 1.5, and has 8-15 calories/ounce. These parameters minimize consumer sensations of fullness and excess tartness/sweetness/astringency, while producing desirable taste characteristics and an attractive appearance.

Abstract: A process for preparing a malt liqueur from a fermented wort initially comprising at least about 40% by weight barley malt. The process comprises an initial filtration of the fermented wort to provide an essentially particulate-free liquid comprising alcohol and water. The liquid is freeze concentrated to produce a concentrated alcohol liquid base to which can be added and mixed natural or synthetic flavorings to thereby produce a liqueur product.