FIELD: food industry.
SUBSTANCE: wort is obtained, fermented, subjected to after-fermentation, and ripening is carried out. The beer beverage is clarified and held for 24 hours at the temperature of 4°C. During the holding process, carbon dioxide is removed. Dealcoholization is carried out by the thermal method to alcohol content in the beer beverage of 0% by volume, and, at the end of dealcoholization, aromatic substances are returned and bottling is performed.
EFFECT: invention allows to obtain a beverage preserving most of the organoleptic characteristics of the initial product.
3 cl, 2 ex
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