| abstract |
(57) [Summary] [Problem] A method for producing beer that promotes fermentation and reduces acetic acid production while brewing at a high concentration, and a simple production process by increasing the true fermentation degree regardless of the wort extract concentration. Provided are a method for producing beer capable of producing high-quality low-calorie beer and a method for producing beer having a novel quality or low-calorie beer that cannot be obtained with brewer's yeast. The present invention relates to a method for producing beer in which α-glucosidase acts in a fermentation step or a method for producing beer in which α-glucosidase acts in a fermentation step to reduce acetic acid production in high-concentration brewing of beer. Furthermore, in the brewing of beer, the present invention relates to a method for producing a low-calorie beer in which α-glucosidase acts in a fermentation step to increase the true fermentation degree. In any of the above inventions, brewer's yeast other than brewer's yeast may be used. |