Low alcohol beer prepared with hydrogenated starch hydrolyzate

In a process for manufacturing a low alcohol-content beer comprising the successive steps of

• mashing consisting in heating a mixture of malt and water,
• filtering of the resulting product obtained by mashing to provide draff and a wort,
• washing of the draff,
• diluting of the wort,
• sterilizing of the wort by boiling in the presence of hops,
• cooling and filtering of the wort,
• seeding of the wort with yeast,
• fermenting of the yeast-containing wort to produce beer,
• the improvement comprising replacing, before the sterilization of the wort by boiling in the presence of hops, a proportion of the malt by an equivalent amount of a hydrogenated starch hydrolysate whose composition on dry matter is as follows:
• content of substances of DP 1 (degree of polymerisation) between 0.1 and 35%,
• content of substances of DP 2 between 0.1 and 45%,
• content of products of DP>20 less than 45%,
• the remainder of content being up to 100% with substances of DP 3 to 20,
• the amount of hydrogenated starch hydrolysate being selected such that the final beer is provided with 0.1 to 2% by weight of the said hydrogenated hydrolysate.