Sport beverages and methods for their production

A method for producing a sport beverage having an alcohol content of less than about 1.2 vol-%, comprising the following steps:

• (i) providing malt and/or one or more unmalted grains;
• (ii) providing mashing liquor produced from spent grains, wherein said mashing liquor has a protein content of about 10 to about 30 g/L;
• (iii) processing the malt and/or one or more unmalted grains and the mashing liquor to obtain a wort;
• (iv) fermenting the wort by using a maltose-negative yeast;
• (v) blending the wort or fermented wort with one or more flavours and/or vitamins and/or adding one or more sugars to the wort or fermented wort,
• wherein the production of the mashing liquor comprises extracting and/or solubilizing proteins contained in the spent grains,
• wherein the extraction and/or solubilizing of proteins contained in the spent grains comprises:
• (a) mechanical crushing of the spent grains,
• (b) mixing the mechanically broken down spent grains with brewing liquor, and
• (c) enzymatic degradation comprising the addition of two or more technical enzymes to the mechanically broken down spent grains mixed with brewing liquor, wherein said two or more technical enzymes include at least a protease and at least one of a glucanase and/or xylanase, a pullulanase, or an endoprotease, and
• wherein the sugar(s) added in step (v) are selected from non-fermentable sugar(s).