FIELD: food industry.
SUBSTANCE: invention is related to beer and soft drinks industry. Method of producing a polycomponent malted fermented beverage includes preparation of a mash by an infusion method, bringing to temperature of 72 °C, filtering, wort boiling, cooling to temperature of fermentation, fermentation with bakery yeast, cooling, clarification and bottling, wherein initial raw material for preparation of mash is a mixture of oat, barley and soya malt in certain proportions.
EFFECT: method allows to manufacture a product with high nutritive value due to content of non-replaceable and indispensable amino acids in it.
1 cl, 2 tbl, 1 ex
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