FIELD: production of alcoholic beverages.
SUBSTANCE: method of producing an alcohol-containing beverage from milk whey involves separation of milk whey, evaporation until milk sugar content is increased, cooling, addition of yeast suitable for high concentration of milk sugars, alcohol and mineral salts, fermentation, cooling, maintenance until precipitation, removal from sediment, bottling into containers, is characterized by that milk whey is fermented until a residual fraction of milk sugar is not more than 5%.
EFFECT: invention widens the range of low-alcohol beverages.
1 cl, 1 dwg, 4 ex
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