Beer-flavored fermented beverages and their manufacturing methods

Abstract

The purpose of this invention is to provide a novel beer-flavored fermented beverage that improves the aroma degradation caused by the reduced purine body concentration despite a lower purine body concentration. According to this invention, a beer-flavored fermented beverage is provided, wherein the purine body concentration is 5,000 ppb or less, and the combined concentration of tyrosine, tryptophan, and histidine is 2 ppm or more. In this invention, the concentrations of tyrosine, tryptophan, and histidine can be set to 1 ppm or more, 0.5 ppm or more, and 0.5 ppm or more, respectively.