Bottom-fermented beer-like beverage and method for producing the same

Abstract

To provide a bottom-fermented beer-like beverage with excellent drinkability, possessing a bitterness that harmonizes with the aroma of the beverage and has a crisp finish. [Solution] A bottom-fermented beer-like beverage having a bitterness value exceeding 20 BU, a linalool concentration of 80-240 ppb, and a linalool-to-β-eudesmol ratio (linalool / β-eudesmol) of 3-30.

Description

Technical Field

[0001] The present invention relates to a bottom-fermented beer-like beverage, and particularly to a bottom-fermented beer-like beverage with emphasized bitterness.

Background Art

[0002] In recent years, due to the development of low-alcohol beers and new genres, the types of products entering the beer market have diversified. As a result, in addition to pilsner-type beers that have dominated the beer market traditionally, the popularity of beers offering various flavors such as craft beers and Belgian beers has been increasing. Among them, the flavor of hops such as India Pale Ale (IPA, sometimes generally called "IPA") and the emphasized bitterness have become representative flavors of craft beers. Note that IPA generally refers to an ale top-fermented beer produced using a large amount of hops.

[0003] Patent Document 1 describes that by adjusting the sugar concentration, bitterness value, and extract difference, a beer-like beverage can be provided that has the characteristics of a craft beer rich in bitterness, aroma, and taste, but has a light taste, a refreshing feeling, and high drinkability.

[0004] Patent Document 2 describes that by containing linalool, geranyl acetate, β-citronellol, geraniol, iso-α acids, and S-fraction at predetermined concentrations, a fermented malt beverage with an emphasized fruity hop aroma and less harshness can be produced. In Patent Document 1, hops heated at a certain temperature are added after the wort cooling process. Specifically, cascade varieties and the like are used as the types of hops.

[0005] Patent Document 3 describes how, in a beer-flavored fermented alcoholic beverage, the harshness remaining in the mouth and the disharmony of the aftertaste can be reduced by incorporating β-eudesmol and cis-linalool oxide at predetermined concentrations. It also describes how adding β-eudesmol to a beverage can impart a cooling sensation to the beverage. Note that cis-linalool oxide is an oxide of linalool and is a different substance from linalool. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2024-114552 [Patent Document 2] Japanese Patent Publication No. 2013-132272 [Patent Document 3] Japanese Patent Publication No. 2023-98518 [Overview of the project] [Problems that the invention aims to solve]

[0007] Bottom-fermented beer-like beverages have a relatively low flavor intensity, so if the bitterness is emphasized by increasing the bitterness value, the balance of flavors is disrupted, the bitterness lingers as an aftertaste, and the drinkability decreases. A "bottom-fermented beer-like beverage" refers to a beer-like beverage made by inoculating wort with bottom-fermenting yeast and fermenting it under normal bottom-fermentation conditions, for example, at around 10°C.

[0008] The present invention solves the aforementioned problems and aims to provide a bottom-fermented beer-like beverage with excellent drinkability, possessing a bitterness that harmonizes with the aroma of the beverage and has a clean finish. "Clean finish" refers to the sensation of no lingering aftertaste in the mouth after drinking. "Drinkability" refers to the property of a beverage that allows one to drink multiple glasses without getting tired of it. [Means for solving the problem]

[0009] The present invention includes the following embodiments. [1] A bitterness value exceeding 20 BU, preferably exceeding 20 BU and not exceeding 50 BU, more preferably 25 to 48 BU, even more preferably 30 to 45 BU, and particularly preferably 35 to 43 BU. Linalool concentration of 80-240 ppb, preferably 100-200 ppb, more preferably 120-180 ppb, and particularly preferably 130-170 ppb, and The ratio of linalool concentration to β-eudesmol concentration (linalool / β-eudesmol) is 3 to 30, preferably 4 to 25, more preferably 5 to 23, even more preferably 6 to 20, and particularly preferably 7 to 18. Bottom-fermented beer-like beverage.

[0010] [2] A bottom-fermented beer-like beverage of form 1 having a β-eudesmol concentration greater than 5 ppb and less than or equal to 35 ppb, preferably 6 to 25 ppb, more preferably 7 to 20 ppb, and particularly preferably 8 to 15 ppb.

[0011] [3] A bottom-fermented beer-like beverage of form 1 or 2 having a final extract concentration of appearance of 0.8 (w / w)% or more, preferably 1.0 to 3.0 (w / w), and more preferably 1.3 to 2.0 (w / w).

[0012] [4] A bottom-fermented beer-like beverage of any of forms 1 to 3, having a turbidity of 1°EBC or less, preferably 0.5°EBC or less, and more preferably 0.3°EBC or less.

[0013] [5] A bottom-fermented beer-like beverage of any of forms 1 to 4, having an alcohol concentration of 4 (v / v)% or more, preferably 4.6 to 10 (v / v)%, and more preferably 5 to 7 (v / v)%.

[0014] [6] A bottom-fermented beer-like beverage of any of forms 1 to 5, having a malt usage ratio of 50 (w / w) or more, preferably 55% or more, and more preferably 60% or more.

[0015] [7]A bottom-fermented beer-like beverage of any one of Forms 1 to 6, which is a bottom-fermented beer.

[0016] [8]A method for producing a bottom-fermented beer-like beverage of any one of Forms 1 to 7, which includes a step of adding hops after the start of the wort boiling step.

Advantages of the Invention

[0017] According to the present invention, there is provided a bottom-fermented beer-like beverage having excellent drinkability, with a bitter taste that harmonizes with the aroma of the beverage and is excellent in sharpness.

Modes for Carrying Out the Invention

[0018] In this specification, the term "step" includes not only an independent step but also a step that cannot be clearly distinguished from other steps as long as the intended purpose of the step is achieved. Also, the content of each component in the composition means the total amount of the plurality of substances corresponding to each component in the composition when there are a plurality of substances corresponding to each component in the composition, unless otherwise specified. Furthermore, the upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined. Hereinafter, embodiments of the present invention will be described in detail. However, the embodiments shown below are examples of a beer-like beverage and a method for producing the same for embodying the technical idea of the present invention, and the present invention is not limited to the beer-like beverage and the method for producing the same shown below.

[0019] <Beer-like Beverage> Beer refers to a beverage obtained by fermenting malt, hops, adjuncts, and water as raw materials using yeast. A beer-like beverage refers to a beverage designed to have a taste and aroma similar to those that evoke beer. For example, beverages called beer, sparkling beer, so-called third beer, low-alcohol beer, and non-alcohol beer are included in the beer-like beverages.

[0020] The beer-like beverage of the present invention may be an alcohol-containing beer-like beverage. From the viewpoint of obtaining a beverage that can provide a refreshing stimulation, the alcohol concentration is preferably 3.0% or more, more preferably 4.0% or more, still more preferably 4.6% or more, further preferably 5.0% or more, even more preferably 5.4% or more, and particularly preferably 5.7% or more. On the other hand, from the viewpoint of obtaining an easily drinkable beer-like beverage, the alcohol concentration is preferably 15.0% or less, more preferably 10.0% or less, and still more preferably 7% or less. In the present specification, the alcohol concentration is expressed as a percentage on a volume / volume basis ((v / v)%).

[0021] Among beer-like beverages, malt beverages refer to beverages produced using malt as a raw material. For example, beverages obtained by fermenting a sugar solution derived from malt or beverages obtained by mixing a sugar solution derived from malt correspond to malt beverages. Specific examples of malt beverages include beer-like fermented malt beverages and the like.

[0022] In beer-like fermented malt beverages, when malt is used as a raw material, the unique umami, rich flavor, and cereal aroma of malt are provided. When hops are used as a raw material, bitterness and hop aroma are provided. In addition, by fermenting the raw materials, the aroma and complex flavor of the fermentation products are provided, the stimulating sensation by ethanol and carbon dioxide is provided, the saccharides are reduced, and a refreshing aftertaste is provided.

[0023] <Method for producing beer-like beverage> The beer-like beverage can be produced, for example, by the following method. First, crushed malt, auxiliary raw materials such as barley, and warm water are added to a charging tank and mixed to prepare mash. The preparation of mash can be carried out by a conventional method. For example, first, it is held at 35 to 60 °C for 20 to 90 minutes to decompose the protein derived from the raw materials into amino acids and the like, and then transferred to the saccharification step. At that time, if necessary, in addition to the main raw material and the auxiliary raw material, enzymes such as transglucosidase, and flavor components such as spices and herbs are added.

[0024] Subsequently, the Meishe is gradually heated and maintained at a predetermined temperature for a certain period of time, thereby saccharifying the starch using enzymes derived from malt and enzymes added to the Meishe. The temperature and time during the saccharification process can be appropriately determined considering the type of enzyme used, the amount of Meishe, and the desired quality of the wort ferment. For example, it can be carried out by maintaining it at 60-72°C for 30-90 minutes. After the saccharification process, the Meishe is maintained at 76-78°C for about 10 minutes, and then filtered through a wort filter to obtain a clear sugar solution. Additionally, an appropriate amount of enzyme may be added during the saccharification process as needed.

[0025] The raw materials used for saccharification, i.e., starchy raw materials, include malt. The malt content in the raw materials used for saccharification is not particularly limited, but from the viewpoint of enhancing the aroma of the beer-like beverage, it is 50% or more, preferably 55% or more, and more preferably 60% or more. The raw materials used for saccharification may also have a malt usage ratio of 100%. The malt usage ratio is the ratio of the weight of malt to the weight of the starchy raw materials. Generally, the higher the malt usage ratio, the stronger the grain aroma of the resulting beer-like beverage.

[0026] Adjuncts refer to ingredients other than malt and hops. Examples of adjuncts include starchy ingredients such as barley, wheat, corn starch, corn grits, rice, and sorghum, as well as sugary ingredients such as liquid sugar and sucrose. Liquid sugar is produced by breaking down and saccharifying starch with acid or saccharifying enzymes, and mainly contains glucose, maltose, and maltotriose. Other adjuncts include spices, herbs, and fruits used to impart or improve flavor.

[0027] Saccharifying enzymes are enzymes that break down starch to produce sugars. Examples of such saccharifying enzymes include α-amylase, glucoamylase, and prunalase.

[0028] The wort boiling procedure should be carried out according to the usual methods and conditions used in beer production. For example, the pH-adjusted sugar solution is transferred to a boiling kettle and boiled. Hops are added from the start of boiling of the sugar solution until the whirlpool settles. Hop products may be used as hops.

[0029] Hop products refer to all hop products used in beer production. Examples include hop pellets that have been pre-crushed and processed into pellets, hop pellets containing a high amount of lupulin obtained by sieving out lupulin granules during such processing, and hop extracts obtained by extracting the bitter substances and essential oils from lupulin. One or more of these can be used in appropriate combinations.

[0030] Methods of adding hops include, for example, kettle hopping, late hopping, dry hopping, or similar methods. Kettle hopping refers to adding hops at the beginning of the process of raising the wort temperature or boiling it. Late hopping refers to adding hops just before the boiling process is completed. Dry hopping refers to adding hops at a time other than kettle hopping or late hopping. For example, as dry hopping, hops may be added after the end of the wort boiling process or after the start of the fermentation process.

[0031] Hops may be added multiple times, using one or more types in appropriate combinations. Dry hopping may be performed to enhance the bitterness and hop aroma of beer-like beverages.

[0032] Furthermore, hops or hop products contain alpha acids, which are the source of iso-alpha acids, the bitter components of beer-like beverages. Therefore, hops are an ingredient that imparts bitterness to beer-like beverages.

[0033] The sugar solution is then transferred to a sedimentation tank called a whirlpool, where hop residue and coagulated proteins resulting from boiling are removed, and then it is cooled to an appropriate temperature using a plate cooler.

[0034] The wort is obtained by the above steps up to boiling the wort. The obtained wort is fermented with yeast to obtain a wort ferment. Fermentation of the wort can be carried out according to conventional methods. For example, beer yeast can be inoculated into cooled wort, transferred to a fermentation tank, and alcoholic fermentation can be carried out. Bottom fermentation is performed. Bottom-fermented beer-like beverages have a weaker flavor and less lingering aftertaste, which is advantageous for improving drinkability. Bottom fermentation means inoculating wort with bottom-fermenting yeast and fermenting it under normal fermentation conditions, for example, at around 10°C for about a week.

[0035] Furthermore, in the storage process, the obtained fermented liquid is matured in storage tanks and stabilized under low temperature conditions of around 0°C. Then, in the filtration process, the matured fermented liquid is filtered to remove yeast and proteins insoluble at that temperature range, thereby obtaining a fermented liquid that will serve as the base for a beer-like beverage. The manufactured beer-like beverage is then filled into containers such as kegs, glass bottles, and cans.

[0036] <Bitterness value> Bitterness value is an indicator of bitterness (unit: BU) given by hop-derived substances, mainly isohumulones. A beer-like beverage having a predetermined bitterness value allows its flavor to be adjusted to resemble that of a craft beer. Bitterness value can be measured, for example, by the method described in the Beer Analysis Methods of the Brewers Association of Japan (BCOJ), 8.15 (2004).

[0037] The beer-like beverage of the present invention has a bitterness value of 20 BU or more. If the bitterness value of the beer-like beverage is 20 BU or less, the bitterness characteristic of craft beer may be insufficient. The bitterness value of the beer-like beverage is preferably greater than 20 BU and 50 BU or less, more preferably between 25 and 48 BU, even more preferably between 30 and 45 BU, and particularly preferably between 35 and 43 BU. If the bitterness value exceeds 50 BU, the bitterness may be perceived as being separate from the aroma, resulting in a poor flavor balance.

[0038] The bitterness value of beer-like beverages can be adjusted by controlling the variety and amount of bittering agents used in raw materials (e.g., hops), the timing of their addition, or by adding bittering agents as appropriate. Isolated iso-alpha acids can be used as bittering agents. Iso-alpha acids are also contained in hops and can be used as hops or hop extract. Hops or hop extract refers to hop leaves, their ground form, extracts obtained by extracting these with water or hot water, concentrates of the extracts, and dried products.

[0039] <Linalool concentration> Linalool is an aromatic compound found in hops, exhibiting a refreshing, sweet, lily-of-the-valley-like aroma. The beer-like beverage of the present invention preferably has a linalool concentration of 80 to 240 ppb. If the linalool concentration of the beer-like beverage is less than 80 ppb, the bitterness may be perceived as separate from the aroma, resulting in a poor flavor balance. If the linalool concentration of the beer-like beverage exceeds 240 ppb, the sweet aroma is strongly felt in the aftertaste, reducing the crispness of the bitterness. The linalool concentration of the beer-like beverage is more preferably 100 to 200 ppb, even more preferably 120 to 180 ppb, and particularly preferably 130 to 170 ppb.

[0040] <β-eudesmol concentration> β-eudesmol is an aromatic compound found in hops and is known to enhance the cooling sensation of beverages containing it. The beer-like beverage of the present invention preferably has a β-eudesmol concentration of more than 5 ppb and less than or equal to 35 ppb. If the β-eudesmol concentration of the beer-like beverage is 5 ppb or less, the crispness of the bitterness felt on the tongue becomes poor, and the bitterness lingers. If the β-eudesmol concentration of the beer-like beverage exceeds 35 ppb, the bitterness may feel out of place from the aroma, resulting in a poor balance of flavors. The β-eudesmol concentration of the beer-like beverage is more preferably 6 to 25 ppb, even more preferably 7 to 20 ppb, and particularly preferably 8 to 15 ppb.

[0041] <Linalool / β-Eudesmol> The beer-like beverage of the present invention has a linalool / β-eudesmol ratio of 3 to 30. This ratio is calculated using the respective concentrations in the same unit. If the linalool / β-eudesmol ratio of the beer-like beverage is less than 4, the bitterness may stand out from the aroma, simply emphasizing the bitterness and resulting in a poor flavor balance. If it exceeds 15, the bitterness may be mixed with a sweetness derived from linalool, which may be perceived as an aftertaste, thus reducing the crispness of the bitterness. The linalool / β-eudesmol ratio of the beer-like beverage is preferably 4 to 25, more preferably 5 to 23, even more preferably 6 to 20, and particularly preferably 7 to 18.

[0042] <Analytical methods for linalool and β-eudesmol> Linalool and β-eudesmol concentrations can be determined using analytical methods commonly used to determine the concentration of flavorings. For example, linalool or β-eudesmol in a beverage can be adsorbed onto a stirring bar using the Stir Bar Sorptive Extraction (SBSE) method, and then measured using a gas chromatograph-mass spectrometer (GC / MS).

[0043] A specific example of the concentration analysis procedure is shown below. Specifically, linalool D5 is added to the beer-like beverage to be measured as an internal standard to a concentration of 40 ppb, and then diluted 10-fold. 20 mL of the resulting diluted sample is transferred to a 30 mL vial. A stirring stick "Twister" (trade name) (length: 20 mm, manufactured by Gerstel), coated with 47 μL of PDMS (polydimethylsiloxane), is placed in the vial, the lid is closed, and the mixture is stirred at 40°C for 2 hours to adsorb hop aroma components onto the stirring stick. Next, the stirring stick is removed from the vial, all water droplets are completely removed, and then inserted into a GC / MS equipped with a thermal desorption unit (TDU, manufactured by Gerstel) and a programmable temperature-vaporization inlet (CIS4, manufactured by Gerstel), and GC / MS measurement is performed under the following conditions.

[0044] [Table 1]

[0045] The linalool and β-eudesmol concentrations in beer-like beverages can be adjusted by controlling the amount of hops used as an ingredient, or by adding linalool or β-eudesmol itself.

[0046] <Appearance Final Extract Concentration (Es) end )> The beer-like beverage of the present invention has an appearance final extract concentration of 0.8(w / w)% or higher Es end It has the following characteristics. If the final extract concentration of the beer-like beverage is less than 0.8 (w / w), the taste may become flat and the drinkability may decrease. The final extract concentration of the beer-like beverage is preferably 1.0 to 3.0 (w / w), more preferably 1.3 to 2.0 (w / w).

[0047] <Turbidity> Turbidity is a widely used indicator among those skilled in the art, representing the degree of cloudiness in beer-like beverages. The "turbidity" of a beverage can be measured using the ANALITICA-EBC (1987) Method 9.16. The "turbidity" of a beverage is specified by the unit of turbidity (°EBC) defined by the European Brewing Association.

[0048] The beer-like beverage of the present invention preferably has a turbidity of 1°EBC or less. If the turbidity of the beer-like beverage of the present invention exceeds 1°EBC, an aftertaste tends to linger, and drinkability may decrease. In addition, the appearance loses its luster, which impairs the impression of a clean aroma and flavor. The turbidity of the beer-like beverage of the present invention is more preferably 0.5°EBC or less, and even more preferably 0.3°EBC or less.

[0049] The turbidity of beer-like beverages can be adjusted by the degree of dry hopping, centrifugal separation, diatomaceous earth filtration, and filter filtration. [Examples]

[0050] The present invention will be further described by the following embodiments, but the present invention is not limited thereto.

[0051] <Reference example 1> I purchased Asahi Super Dry (product name, bitterness value 20 BU) from Asahi Breweries at the market.

[0052] <Reference example 2> A commercially available product of "Asahi Super Dry" (product name) was obtained, and an appropriate amount of isopropyl hop extract was added to adjust the bitterness value to 40 BU.

[0053] <Comparative Example> A beer-like beverage was manufactured using a 200L scale brewing facility. First, 37 kg of malt and 15 kg of adjuncts were mixed using rice, cornstarch, etc., as adjuncts to prepare a starchy raw material with a malt usage ratio of 70%. Next, 200L of hot water was added to the raw material and heated, and the raw material was saccharified in the range of 64°C to 76°C. The resulting saccharified liquid was filtered, 40g of hops were added, and it was boiled in a boiling kettle. Just before the end of boiling, 600g of hops was added to obtain wort.

[0054] Next, the wort was transferred to a sedimentation tank (also called a whirlpool) to remove sediment such as hop residue. After removing the sediment, it was cooled to 8°C using a heat exchanger (plate cooler). After cooling, bottom-fermenting beer yeast was inoculated into the wort and fermented at 14°C, then filtered to obtain a beer-like beverage.

[0055] The bitterness value, final extract concentration, and turbidity of the obtained beer-like beverage were measured according to the method described above. Furthermore, the linalool concentration and β-eudesmol concentration were measured according to the same method. The results are shown in Table 4.

[0056] <Sensory evaluation> The evaluation criteria were set as "harmony of bitterness," "crispness of bitterness," and "drinkability." The resulting beer-like beverage was cooled to 4°C to prepare samples for sensory evaluation. Ten panelists tasted the samples and scored them based on the following evaluation criteria. The results are shown in Table 4.

[0057] (Degree of bitterness harmony) [Table 2]

[0058] (A sharp bitterness) [Table 3]

[0059] (Drinkability) A (Good): The sweetness and bitterness are well-balanced, and the aftertaste is clean. B (Acceptable): It has a slight sweetness and bitterness, but the aftertaste is clean. C (Unacceptable): Sweetness and bitterness are prominent, and a lingering aftertaste is noticeable.

[0060] [Table 4]

[0061] <Example 1> A beer-like beverage was manufactured using a 200L scale brewing facility. First, 37 kg of malt and 15 kg of adjuncts were mixed using rice, cornstarch, etc., as adjuncts to prepare a starchy raw material with a malt usage ratio of 70%. Next, 200L of hot water was added to the raw material and heated, and the raw material was saccharified in the range of 64°C to 76°C. The resulting saccharified liquid was filtered, 40g of hops were added, and it was boiled in a boiling kettle. To obtain wort, 20g of hops was added just before the end of boiling.

[0062] Next, the wort was transferred to a sedimentation tank (also called a whirlpool) to remove sediment such as hop residue. After removing the sediment, it was cooled to 15°C using a heat exchanger (plate cooler). After cooling, bottom-fermenting beer yeast was inoculated into the wort and fermented at 14°C, then filtered to obtain a beer-like beverage.

[0063] According to the method described above, the bitterness value, linalool concentration, and β-eudesmol concentration of the obtained beer-like beverage were measured. The measurement results were a bitterness value of 30 BU, a linalool concentration of 5 ppb, and a β-eudesmol concentration of 1 ppb.

[0064] Linalool and β-eudesmol were obtained as flavorings and added to the resulting beer-like beverage. The amount added was adjusted as appropriate so that the concentration in the beer-like beverage reached the values ​​shown in Tables 5-10. Sensory evaluation was performed on each sample in the same manner as the comparative example. The results are shown in Tables 5-10.

[0065] [Table 5]

[0066] [Table 6]

[0067] [Table 7]

[0068] [Table 8]

[0069] [Table 9]

[0070] [Table 10]

[0071] The results in Tables 5-10 show that bottom-fermented beer-like beverages in which linalool and β-eudesmol concentrations fall within the range defined in this invention exhibit a bitterness that harmonizes with the aroma, a crisp finish, and excellent drinkability.

[0072] <Example 2> A beer-like beverage was manufactured using a 125kL scale brewing facility. First, approximately 16,000 kg of malt and 7,000 kg of adjuncts were mixed using rice, cornstarch, etc., as adjuncts to prepare a starchy raw material with a malt usage ratio of 70%. Next, approximately 100kL of hot water was added to the raw material and heated, and the raw material was saccharified in the range of 64°C to 76°C. The resulting saccharified liquid was filtered, approximately 30kg of hops were added, and it was boiled in a boiling kettle. Approximately 150kg of hops were added just before the end of boiling to obtain approximately 120kL of wort.

[0073] Next, the wort was transferred to a sedimentation tank (also called a whirlpool) to remove sediment such as hop residue. After removing the sediment, it was cooled to 6-8°C using a heat exchanger (plate cooler). After cooling, bottom-fermenting beer yeast was inoculated into the wort, and the wort was then added to the fermentation tank. This mashing process was repeated four times until the volume of fermentation liquid reached approximately 480 kL, at which point fermentation began. The mixture was fermented and matured at 14°C for about 7 days, then filtered to obtain a beer-like beverage.

[0074] According to the method described above, the bitterness value, final extract concentration, turbidity, linalool concentration, and β-eudesmol concentration of the obtained beer-like beverage were measured, and a sensory evaluation was performed in the same manner as in the comparative example. The results are shown in Table 11.

[0075] [Table 11]

[0076] The results in Table 11 confirm that the excellent effects of the bottom-fermented beer-like beverage of the present invention were also confirmed in mass-produced scale products.

Claims

1. Bitterness value exceeding 20 BU, Linalool concentrations of 80-240 ppb, and The ratio of linalool concentration to β-eudesmol concentration (linalool / β-eudesmol) is 3 to 30. Bottom-fermented beer-like beverage.

2. A bottom-fermented beer-like beverage according to claim 1, having a β-eudesmol concentration greater than 5 ppb and less than or equal to 35 ppb.

3. A bottom-fermented beer-like beverage according to claim 1, having a final extract concentration of 0.8 (w / w) or more.

4. A bottom-fermented beer-like beverage according to claim 1, having a turbidity of 1° EBC or less.

5. A bottom-fermented beer-like beverage according to claim 1, having an alcohol concentration of 5 (v / v) or more.

6. A bottom-fermented beer-like beverage according to claim 1, having a malt usage ratio of 50 (w / w) or more.

7. A bottom-fermented beer-like beverage according to claim 6, which is a bottom-fermented beer.

8. A method for producing a bottom-fermented beer-like beverage according to claim 1, comprising the step of adding hops after the start of the wort boiling process.

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