Bottom-fermented beer-like beverage and its manufacturing method

Abstract

To provide a bottom-fermented beer-like beverage having excellent drinkability, which is in harmony with the aroma of the beverage and has a sharp bitterness. [Solution] A bottom-fermented beer-like beverage having a bitterness value of more than 20 BU, a linalool concentration of 80 to 240 ppb, and a ratio of linalool concentration to β-eudesmol concentration (linalool / β-eudesmol) of 3 to 30.

Description

[Technical Field]

[0001] The present invention relates to a bottom-fermented beer-like beverage, and more particularly to a bottom-fermented beer-like beverage with an enhanced bitterness. [Background technology]

[0002] In recent years, the development of happoshu (low-malt beer) and new genres of beer has led to a diversification of the types of products appearing on the beer market. As a result, in addition to pilsner-type beers that have traditionally dominated the beer market, beers offering a wide variety of flavors, such as craft beer and Belgian beer, are becoming increasingly popular. In particular, the hop flavor and pronounced bitterness of India pale ale beer (commonly referred to as "IPA") have become a typical flavor of craft beer. IPA generally refers to a top-fermented beer produced using a large amount of hops.

[0003] Patent Document 1 describes that by adjusting the carbohydrate concentration, bitterness value, and extract difference, a beer-like beverage can be provided that has the bitterness, aroma, and flavor characteristics of craft beer, while also having a light taste, a crisp finish, and high drinkability.

[0004] Patent Document 2 describes that by adding linalool, geranyl acetate, β-citronellol, geraniol, iso-α-acids, and S-fraction at predetermined concentrations, a fermented malt beverage can be produced that has an enhanced fruity hop aroma and is less harsh. 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 type of hops.

[0005] Patent Document 3 describes that blending β-eudesmol and cis-linalool oxide at a specific concentration in a beer-flavored fermented alcoholic beverage reduces the harshness and unpleasant aftertaste that remains in the mouth. It also describes that 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 Application Publication No. 2024-114552 [Patent Document 2] Japanese Patent Application Laid-Open No. 2013-132272 [Patent Document 3] Japanese Patent Publication No. 2023-98518 Summary of the Invention [Problem to be solved by the invention]

[0007] Because bottom-fermented beer-like beverages have a relatively low flavor intensity, if the bitterness is emphasized by increasing the bitterness value, the balance of the flavor will be disrupted, the bitterness will linger as an aftertaste, and drinkability will be reduced. A "bottom-fermented beer-like beverage" refers to a beer-like beverage that is produced 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 above problems and aims to provide a bottom-fermented beer-like beverage with excellent drinkability, a bitterness that harmonizes with the aroma of the beverage and has a crisp finish. "Crisp finish" refers to the feeling that no aftertaste remains in the mouth after drinking. "Drinkability" refers to the quality of a beverage that allows one to continue drinking multiple cups without getting bored. [Means for solving the problem]

[0009] The present invention includes the following aspects. [1] A bitterness value of more than 20 BU, preferably more than 20 BU but not more than 50 BU, more preferably 25 to 48 BU, even more preferably 30 to 45 BU, particularly preferably 35 to 43 BU; A linalool concentration of 80 to 240 ppb, preferably 100 to 200 ppb, more preferably 120 to 180 ppb, particularly preferably 130 to 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, particularly preferably 7 to 18; A bottom-fermented beer-like beverage.

[0010] [2] A bottom-fermented beer-like beverage of Form 1 having a β-eudesmol concentration of more than 5 ppb and not more than 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 an apparent final extract concentration of 0.8 (w / w)% or more, preferably 1.0 to 3.0 (w / w)%, more preferably 1.3 to 2.0 (w / w)%.

[0012] [4] A bottom-fermented beer-like beverage according to any one 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 one of Forms 1 to 4, having an alcohol concentration of 4 (v / v)% or more, preferably 4.6 to 10 (v / v)%, more preferably 5 to 7 (v / v)%.

[0014] [6] A bottom-fermented beer-like beverage according to any one of Forms 1 to 5, which has 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 according to any one of embodiments 1 to 7, comprising adding hops after the start of the wort boiling step. [Effects of the Invention]

[0017] According to the present invention, a bottom-fermented beer-like beverage having excellent drinkability and a sharp bitterness that harmonizes with the aroma of the beverage is provided. DETAILED DESCRIPTION OF THE INVENTION

[0018] In this specification, the term "process" does not only refer to an independent process, but also includes processes that cannot be clearly distinguished from other processes as long as the intended purpose of the process is achieved. Furthermore, when multiple substances corresponding to each component are present in the composition, the content of each component in the composition refers to the total amount of those multiple substances present 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. Below, embodiments of the present invention are described in detail. However, the embodiments shown below are examples of beer-like beverages and methods for producing them to embody the technical concept of the present invention, and the present invention is not limited to the beer-like beverages and methods for producing them shown below.

[0019] <Beer-like beverage> Beer is a beverage made from malt, hops, auxiliary ingredients, and water, fermented with yeast. Beer-like beverages are beverages designed to be similar in taste and aroma to be beer. For example, beer, happoshu, so-called third beer, low-alcohol beer, and non-alcoholic beer are all included in the category of beer-like beverages.

[0020] The beer-like beverage of the present invention may be an alcohol-containing beer-like beverage. From the viewpoint of providing a beverage that provides a refreshing sensation, the alcohol concentration is preferably 3.0% or more, more preferably 4.0% or more, more preferably 4.6% or more, even more 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 providing an easy-to-drink beer-like beverage, the alcohol concentration is preferably 15.0% or less, more preferably 10.0% or less, and even more preferably 7% or less. In this 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 malt-derived sugar solutions and beverages obtained by mixing malt-derived sugar solutions fall under the category of malt beverages. Specific examples of malt beverages include beer-like fermented malt beverages.

[0022] In beer-like fermented malt beverages, the use of malt as a raw material provides the umami, rich flavor, and grain aroma characteristic of malt. The use of hops as a raw material provides bitterness and hop aroma. Furthermore, the fermentation of the raw material provides aroma and complex flavor from the fermentation products, a stimulating sensation from ethanol and carbon dioxide, and a clean aftertaste due to reduced sugars.

[0023] <Method of manufacturing beer-like beverages> Beer-like beverages can be produced, for example, by the following method. First, crushed malt, secondary ingredients such as barley, and warm water are added to a mash tank and mixed to prepare a mash. The mash can be prepared by conventional methods, for example, by first holding the mixture at 35 to 60°C for 20 to 90 minutes to decompose proteins derived from the ingredients into amino acids, etc., and then proceeding to the saccharification process. During this process, enzymes such as transglucosidase, and flavoring ingredients such as spices and herbs are added as needed in addition to the main ingredients and secondary ingredients.

[0024] The mash is then gradually heated and maintained at a predetermined temperature for a certain period of time, whereby the starch is saccharified using enzymes derived from malt or enzymes added to the mash. The temperature and time during saccharification can be determined appropriately taking into consideration the type of enzyme used, the amount of mash, the desired quality of the fermented wort, etc. For example, saccharification can be performed by maintaining the mash at 60-72°C for 30-90 minutes. After saccharification, the mash is maintained at 76-78°C for approximately 10 minutes, and then filtered in a wort filtration tank to obtain a clear sugar solution. Furthermore, during saccharification, an appropriate amount of enzymes may be added as needed.

[0025] The raw material to be subjected to saccharification, i.e., the starchy raw material, contains malt. The malt content in the raw material to be subjected to 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 material to be subjected to saccharification may 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 material. Generally, the higher the malt usage ratio, the stronger the grain aroma of the resulting beer-like beverage.

[0026] "Secondary ingredients" refers to ingredients other than malt and hops. Examples of such secondary ingredients include starchy ingredients such as barley, wheat, cornstarch, corn grits, rice, and koryan, as well as carbohydrate ingredients such as liquid sugar and sugar. Here, liquid sugar is produced by decomposing and saccharifying starch with acid or a saccharifying enzyme, and primarily contains glucose, maltose, maltotriose, and the like. Other secondary ingredients include spices, herbs, and fruits used to impart or improve flavor.

[0027] A saccharifying enzyme is an enzyme that breaks down starch to produce sugar, and examples of such an enzyme include α-amylase, glucoamylase, and pullulanase.

[0028] The wort boiling operation may be carried out according to the method and conditions normally 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 the sugar solution until it is allowed to stand in the whirlpool. Processed hop products may also be used as the hops.

[0029] Hop processed products refer to all hop processed products used in the production of beer, and examples include hop pellets that have been crushed and processed into pellets in advance, hop pellets that contain a lot of lupulin obtained by sieving lupulin granules beforehand during such processing, and hop extracts obtained by extracting the bitter properties and essential oils of lupulin, and one or more of these can be used in appropriate combination.

[0030] Examples of methods for adding hops include kettle hopping, late hopping, dry hopping, and methods similar thereto. Kettle hopping refers to adding hops at the beginning of the wort heating or boiling process. Late hopping refers to adding hops just before the boiling process is completed. Dry hopping refers to adding hops at a timing other than kettle hopping or late hopping. For example, in dry hopping, hops may be added after the wort boiling process is completed or after the fermentation process is initiated.

[0031] Hops may be added in one or more suitable combinations multiple times. Dry hopping may be performed when the bitterness and hop aroma of a beer-like beverage are to be emphasized.

[0032] Hops and hop products also contain α-acids, which are the source of iso-α-acids, the bitter components of beer-like beverages, and therefore hops are a raw material that imparts bitterness to beer-like beverages.

[0033] The sugar solution is then transferred to a settling tank called a whirlpool, where hop dregs and coagulated proteins that have formed during boiling are removed, and the sugar solution is then cooled to an appropriate temperature using a plate cooler.

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

[0035] Furthermore, in the storage step, the obtained fermented liquid is aged in a storage tank and stored under low-temperature conditions at about 0°C for stabilization, and then in the filtration step, the aged fermented liquid is filtered to remove yeast and proteins that are insoluble in that temperature range, thereby obtaining a fermented liquid that will serve as the base of a beer-like beverage. The produced beer-like beverage is filled into containers such as barrels, glass bottles, and cans.

[0036] <Bitterness value> The bitterness value is an index of the bitterness imparted by hop-derived substances, the main component of which isohumulone (unit: BU). When a beer-like beverage has a certain bitterness value, its flavor is adjusted to resemble craft beer. The bitterness value can be measured, for example, by the method described in BCOJ Beer Analysis Methods, 8.15 (2004), edited by the Brewers Association of Japan.

[0037] The beer-like beverage of the present invention has a bitterness value exceeding 20 BU. If the bitterness value of the beer-like beverage is 20 BU or less, the craft beer-like bitterness may be insufficient. The bitterness value of the beer-like beverage is preferably more than 20 BU and not more than 50 BU, more preferably 25 to 48 BU, even more preferably 30 to 45 BU, and particularly preferably 35 to 43 BU. If the bitterness value exceeds 50 BU, the bitterness may be perceived as standing out from the aroma, resulting in a poor balance of flavor and aroma.

[0038] The bitterness value of a beer-like beverage can be adjusted by adjusting the variety and amount of a raw material (e.g., hops) containing a bitter substance, the timing of adding the raw material, or by adding a bitter substance as appropriate. Isolated iso-α acids can be used as bitter substances. Iso-α acids are also contained in hops and can be used as hops or hop extracts. Hops or hop extracts refer to hop leaves, their ground product, extracts obtained by extracting these with water or hot water, and concentrates and dried products of the extracts.

[0039] <Linalool concentration> Linalool is an aroma component contained in hops, and exhibits a refreshing sweet aroma reminiscent of lily of the valley. 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 floating from the aroma, resulting in a poor balance of flavors. If the linalool concentration of the beer-like beverage exceeds 240 ppb, the sweet aroma will be strongly perceived in the aftertaste, reducing the sharpness 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 aroma component contained 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 not more than 35 ppb. If the β-eudesmol concentration of a beer-like beverage is 5 ppb or less, the bitterness felt on the tongue will be less sharp and the bitterness will linger. If the β-eudesmol concentration of a beer-like beverage exceeds 35 ppb, the bitterness will be perceived as standing out from the aroma, and the flavor balance may be impaired. The β-eudesmol concentration of a 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 ratio (linalool / β-eudesmol) of linalool concentration to β-eudesmol concentration of 3 to 30. This ratio is calculated using the respective concentrations in the same units. If the (linalool / β-eudesmol) ratio of the beer-like beverage is less than 4, the bitterness may be perceived as floating away from the aroma, and the bitterness may be simply emphasized, resulting in a poor balance of flavors and aromas. If the ratio exceeds 15, the bitterness may be mixed with the sweetness derived from linalool, which may be perceived as an aftertaste, resulting in a loss of sharpness 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] <Analysis method for linalool and β-eudesmol> The linalool and β-eudesmol concentrations can be determined using analytical methods commonly used to determine the concentration of flavoring agents, for example, by adsorbing linalool or β-eudesmol in a beverage onto a stir bar using the stir bar sorptive extraction method (SBSE, i.e., Stir Bar Sorptive Extraction), followed by measurement using a gas chromatograph-mass spectrometer (GC / MS).

[0043] A specific example of the concentration analysis procedure is shown below. Specifically, linalool D5 was added as an internal standard to the beer-like beverage to be measured to a concentration of 40 ppb, followed by a 10-fold dilution. 20 mL of the resulting diluted sample was dispensed into a 30 mL vial. 47 μL of a PDMS (polydimethylsiloxane)-coated stirring rod "Twister" (trade name, length: 20 mm, manufactured by Gerstel) was placed in the vial, the cap was tightened, and the mixture was stirred at 40°C for 2 hours to allow the hop aroma components to adsorb onto the stirring rod. The stirring rod was then removed from the vial, and after all water droplets had been removed, it was 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). GC / MS measurements were performed under the following conditions.

[0044] [Table 1]

[0045] The linalool and β-eudesmol concentrations in beer-like beverages can be adjusted by adjusting the amount of hops used as a raw material, 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 apparent final extract concentration Es of 0.8 (w / w)% or more. end If the apparent final extract concentration of the beer-like beverage is less than 0.8 (w / w)%, the taste may become flat and drinkability may decrease. The apparent 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 an index widely used by those skilled in the art to describe the cloudiness of beer-like beverages. The "turbidity" of a beverage can be measured by ANALITICA-EBC (1987) Method 9.16. The "turbidity" of a beverage is specified by the turbidity unit (°EBC) established by the European Brewers' Council.

[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, the aftertaste tends to linger and drinkability may decrease. In addition, the bright appearance is lost, impairing the impression of a clean 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 the beer-like beverage can be adjusted by the degree of dry hopping, centrifugation, diatomaceous earth filtration and filter filtration. [Example]

[0050] The present invention will be explained in more detail with reference to the following examples, but the present invention is not limited to these examples.

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

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

[0053] <Comparative Example> A beer-like beverage was produced using a 200L-scale brewing facility. First, 37 kg of malt and 15 kg of auxiliary ingredients, such as rice and corn starch, were mixed to prepare a starchy raw material with a 70% malt ratio. Next, 200 L of hot water was added to the raw material, and the raw material was heated and saccharified at temperatures ranging from 64°C to 76°C. The resulting saccharified liquid was filtered, 40 g of hops were added, and the mixture was boiled in a boiling kettle. 600 g of hops were added just before the end of boiling to obtain wort.

[0054] The wort was then transferred to a settling tank (such as a whirlpool) to remove sediments such as hop dregs. After the sediment was removed, the wort was cooled to 8°C using a heat exchanger (plate cooler). After cooling, bottom-fermenting beer yeast was inoculated into the wort, which was then fermented at 14°C and filtered to obtain a beer-like beverage.

[0055] The bitterness value, apparent final extract concentration, and turbidity of the resulting beer-like beverage were measured according to the above-mentioned methods. The linalool concentration and β-eudesmol concentration were also measured according to the above-mentioned methods. The results are shown in Table 4.

[0056] <Sensory evaluation> The evaluation items were "harmony of bitterness," "sharpness 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] (Bitterness harmony) [Table 2]

[0058] (sharp bitterness) [Table 3]

[0059] (drinkability) A (Good): Sweetness and bitterness are in harmony, with a crisp aftertaste. B (Acceptable): Slightly sweet and bitter, but with a clean aftertaste. C (Fail): Sweetness and bitterness are prominent, and there is a strong aftertaste.

[0060] [Table 4]

[0061] Example 1 A beer-like beverage was produced using a 200L-scale brewing facility. First, 37 kg of malt and 15 kg of auxiliary ingredients, such as rice and corn starch, were mixed to prepare a starchy raw material with a 70% malt ratio. Next, 200 L of hot water was added to the raw material, and the raw material was heated and saccharified at temperatures ranging from 64°C to 76°C. The resulting saccharified liquid was filtered, 40 g of hops were added, and the mixture was boiled in a boiling kettle. 20 g of hops were added just before the end of boiling to obtain wort.

[0062] The wort was then transferred to a settling tank (such as a whirlpool) to remove sediments such as hop dregs. After the sediment was removed, the wort was cooled to 15°C using a heat exchanger (plate cooler). After cooling, bottom-fermenting beer yeast was inoculated into the wort, which was then fermented at 14°C and filtered to obtain a beer-like beverage.

[0063] The bitterness value, linalool concentration, and β-eudesmol concentration of the resulting beer-like beverage were measured according to the above-mentioned methods. 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 beverages. The amounts added were adjusted appropriately so that the concentrations in the beer-like beverages would be as shown in Tables 5 to 10. Samples were then prepared, and sensory evaluations were performed on each sample in the same manner as in the comparative examples. The results are shown in Tables 5 to 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 to 10 show that bottom-fermented beer-like beverages with linalool and β-eudesmol concentrations within the ranges specified in the present invention have a bitterness that harmonizes with the aroma, a crisp finish, and excellent drinkability.

[0072] <Example 2> A beer-like beverage was produced using a 125 kL-scale brewing facility. Approximately 16,000 kg of malt was mixed with 7,000 kg of auxiliary ingredients, including rice and cornstarch, to prepare a starchy raw material with a 70% malt ratio. Approximately 100 kL of hot water was then added to the raw material, which was then heated and saccharified at temperatures ranging from 64 to 76°C. The resulting saccharified liquid was filtered, and approximately 30 kg of hops was added. The mixture was then boiled in a boiling kettle. Approximately 150 kg of hops were added near the end of the boiling process, yielding approximately 120 kL of wort.

[0073] The wort was then transferred to a settling tank (also known as a whirlpool) where sediments such as hop dregs were removed. After the sediment was removed, the wort 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 placed in a fermentation tank. This brewing procedure was repeated four times, and fermentation was initiated once the fermentation liquid volume reached approximately 480 kL. The mixture was fermented and aged at 14°C for approximately seven days, after which it was filtered to obtain a beer-like beverage.

[0074] According to the above-mentioned methods, the bitterness value, apparent final extract concentration, turbidity, linalool concentration, and β-eudesmol concentration of the obtained beer-like beverage were measured, and a sensory evaluation was carried out 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 confirmed the excellent effects of the bottom-fermented beer-like beverage of the present invention even when produced on a mass production scale.

Claims

1. Bitterness value of 20-50 BU, Linalool concentration of 80-200 ppb, a β-eudesmol concentration of 10 to 30 ppb, and the ratio of linalool concentration to β-eudesmol concentration (linalool / β-eudesmol) of 4 to 15; an alcohol concentration of 3 (v / v)% or more; A bottom-fermented beer-like beverage having an apparent final extract concentration of 0.8 (w / w)% or more.

2. 2. The bottom-fermented beer-like beverage according to claim 1, having an apparent final extract concentration of 0.8 to 3.0 (w / w)%.

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

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

5. 2. The bottom-fermented beer-like beverage according to claim 1, wherein the malt content is 50% (w / w) or more.

6. The bottom-fermented beer-like beverage according to claim 5, which is a bottom-fermented beer.

7. The method for producing a bottom-fermented beer-like beverage according to any one of claims 1 to 6, further comprising the step of adding hops after the start of the wort boiling step.

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