Beer-flavored beverages and their manufacturing methods

Abstract

A beer-flavored beverage having an original extract concentration of 20.0% by mass or more, an apparent degree of fermentation of 70.0% or more, and an alcohol content of less than 25.0% (v / v)%. A beer-flavored beverage having a real extract concentration of less than 11.8% by mass and an alcohol content of 10.5% (v / v)% or more. A beer-flavored beverage having an apparent degree of fermentation of 70.0% or more and an alcohol content of 10.5% (v / v)% or more. A beer-flavored beverage having an original extract concentration of 19.2% by mass or more and an alcohol content of 12.5% ​​(v / v)% or more.

Description

Beer-flavored beverages This invention relates to a beer-flavored beverage. In response to the recent diversification of consumer preferences, various beer-flavored beverages have been explored and offered. For example, Patent Document 1 describes a beer-flavored beverage containing 0.3–5 ppm of quassin and / or 0.5–5 ppm of quinine, with the aim of providing a beer-like bitterness and aftertaste. In this case, increasing the concentration of the original extract to achieve a beer-like malty flavor tends to make the taste unpleasant. Furthermore, increasing the alcohol content can produce a stronger stimulating effect. However, increasing the alcohol content tends to make it spicy and unpleasant to drink. Additionally, in this situation, there is a need for a beer-flavored beverage with an alcohol content high enough to provide a noticeable stimulating effect. However, increasing the alcohol content tends to make the taste spicy and unpleasant. Furthermore, in this situation, there is a need for a beer-flavored beverage with an alcohol content high enough to provide a noticeable stimulating effect. However, increasing the alcohol content tends to make the taste spicy and unpleasant. [Previous Technical Documents] [Patent Documents] [Patent Document 1] Japanese Patent Application Publication No. 2017-6077 [The problem that the invention aims to solve] Among beer-flavored beverages, there is a need for those with a malty flavor similar to beer, and further, a smooth and pleasant taste. Additionally, there is a need for beer-flavored beverages with a stimulating sensation, and further, a refreshing taste. Moreover, there is a need for beer-flavored beverages where the stimulation from alcohol can be felt, and further, a smooth and refreshing taste. Additionally, there is a need for beer-flavored beverages where the stimulation from alcohol can be felt, and further, a malty flavor. [Means used to solve the problem] The first embodiment of the present invention provides a beer-flavored beverage having an original extract concentration of 20.0% by mass or more, an apparent degree of fermentation of 70.0% or more, and an alcohol content of less than 25.0% (v / v)%. That is, the first embodiment of the present invention includes the invention of the following embodiments. [1] A beer-flavored beverage having an original extract concentration of 20.0% by mass or more, an apparent degree of fermentation of 70.0% or more, and an alcohol content of less than 25.0% (v / v)%. [2] The beer-flavored beverage of [1], wherein the alcohol content is 10.5% (v / v)% or more. [3] The beer-flavored beverage of [1] or [2], wherein the color is 5EBC or more. [4] The beer-flavored beverage of any one of [1] to [3], wherein the malt usage ratio is 40% by mass or more. [5] The beer-flavored beverage of any one of [1] to [3], wherein the malt usage ratio is 50% by mass or more. [6] A beer-flavored beverage as described in any of [1] to [5], wherein the beer-flavored beverage is a fermented beer-flavored beverage. [7] A method for manufacturing a beer-flavored beverage, comprising a fermentation step in which the apparent degree of fermentation is 70.0% or more; wherein the original extract concentration of the aforementioned beer-flavored beverage is 20.0% by mass or more and the alcohol content is less than 25.0 (v / v)%. [8] A method for improving the aroma of a beer-flavored beverage, comprising a step of adjusting the original extract concentration to 20.0% by mass or more, the alcohol content to less than 25.0 (v / v)%, and the apparent degree of fermentation to 70.0% or more. The second embodiment of the present invention provides a beer-flavored beverage having a real extract concentration of 11.8% by mass or less and an alcohol content of 10.5% (v / v) or more. That is, the second embodiment of the present invention includes the invention of the following embodiments. [1] A beer-flavored beverage having a real extract concentration of 11.8% by mass or less and an alcohol content of 10.5% (v / v) or more. [2] The beer-flavored beverage of [1], wherein the color is 5.0 EBC or more. [3] The beer-flavored beverage of [1] or [2], wherein the malt usage ratio is 40% by mass or more. [4] The beer-flavored beverage of [1] or [2], wherein the malt usage ratio is 50% by mass or more. [5] The beer-flavored beverage of any one of [1] to [4], wherein the beer-flavored beverage is a fermented beer-flavored beverage. [6] The beer-flavored beverage of any one of [1] to [5], wherein the content of free amino nitrogen (FAN) is 3 mg / 100 mL or more. [7] The beer-flavored beverage of any one of [1] to [6], wherein the raw materials do not contain ethanol or ethanol-containing components. [8] The beer-flavored beverage of any one of [1] to [7], wherein the following formula (1) is satisfied: Formula (1): Y / X≦0.8 [In the above formula (1), X represents the content of free amino nitrogen (FAN) in the aforementioned beer-flavored beverage (unit: mg / 100 mL), and Y represents the actual extract concentration of the aforementioned beer-flavored beverage (unit: mass%). [9] A method for manufacturing a beer-flavored beverage, comprising a fermentation step in which the alcohol content is 10.5 (v / v)% or more; wherein the actual extract concentration of the aforementioned beer-flavored beverage is 11.8% by mass or less.

[10] A method for improving the aroma of a beer-flavored beverage, comprising the step of adjusting the concentration of the actual extract to be less than 11.8% by mass and the alcohol content to be more than 10.5% (v / v). The third embodiment of the present invention provides a beer-flavored beverage having an apparent degree of fermentation of 70.0% or more and an alcohol content of 10.5% (v / v) or more. That is, the third embodiment of the present invention includes the invention of the following embodiments. [1] A beer-flavored beverage having an apparent degree of fermentation of 70.0% or more and an alcohol content of 10.5% (v / v) or more. [2] The beer-flavored beverage of [1], wherein the total nitrogen content is 68 mg / 100 mL or more. [3] The beer-flavored beverage of [1] or [2], wherein the malt ratio is 40% by mass or more. [4] The beer-flavored beverage of [1] or [2], wherein the malt ratio is 50% by mass or more. [5] The beer-flavored beverage of any one of [1] to [4], wherein the aforementioned beer-flavored beverage is a fermented beer-flavored beverage. [6] The beer-flavored beverage of any one of [1] to [5], wherein the raw materials do not contain ethanol or ethanol-containing components. [7] A beer-flavored beverage of any one of [1] to [6], wherein the aforementioned beer-flavored beverage is beer. [8] A beer-flavored beverage of any one of [1] to [7], wherein the following formula (1) is satisfied: Formula (1): X×Y≧700 [In the above formula (1), X represents the apparent fermentation degree of the aforementioned beer-flavored beverage (unit: %), and Y represents the alcohol content of the aforementioned beer-flavored beverage (unit: (v / v)%)]. [9] A method for manufacturing a beer-flavored beverage, comprising a fermentation step in which the apparent fermentation degree is 70.0% or more and the alcohol content is 10.5 (v / v)% or more.

[10] A manufacturing method of [9], wherein there is no step of adding ethanol and no step of adding ethanol-containing components.

[11] A method for improving the aroma of a beer-flavored beverage, comprising a step of adjusting the apparent fermentation degree to 70.0% or more and the alcohol content to 10.5 (v / v)% or more. The fourth embodiment of the present invention provides a beer-flavored beverage having an original extract concentration of 19.2% by mass or more and an alcohol content of 12.5% ​​(v / v) or more. That is, the fourth embodiment of the present invention includes the invention of the following embodiments. [1] A beer-flavored beverage having an original extract concentration of 19.2% by mass or more and an alcohol content of 12.5% ​​(v / v) or more. [2] The beer-flavored beverage of [1], wherein the total polyphenol content is 42 mg / L or more. [3] The beer-flavored beverage of [1] or [2], wherein the malt ratio is 40% by mass or more. [4] The beer-flavored beverage of [1] or [2], wherein the malt ratio is 50% by mass or more. [5] The beer-flavored beverage of any one of [1] to [4], wherein the aforementioned beer-flavored beverage is a fermented beer-flavored beverage. [6] The beer-flavored beverage of any one of [1] to [5], wherein the raw materials do not contain ethanol or ethanol-containing components. [7] A beer-flavored beverage as described in any of [1] to [6], wherein the beer-flavored beverage is beer. [8] A beer-flavored beverage as described in any of [1] to [7], wherein the following formula (1) is satisfied: Formula (1): X×Y≧240 [In the above formula (1), X represents the original extract concentration of the beer-flavored beverage (unit: mass%), and Y represents the alcohol content of the beer-flavored beverage (unit: (v / v)%)]. [9] A method for manufacturing a beer-flavored beverage, comprising a fermentation step in which the alcohol content is 12.5 (v / v)% or more; wherein the original extract concentration of the beer-flavored beverage is 19.2% by mass or more.

[10] A manufacturing method as described in [9], wherein there is no step of adding ethanol or a step of adding an ethanol-containing component.

[11] A method for improving the aroma of a beer-flavored beverage, comprising a step of adjusting the original extract concentration to 19.2% by mass or more and the alcohol content to 12.5 (v / v)% or more. [Effects of the Invention] According to a suitable first aspect of the present invention, a beer-flavored beverage is provided, which has a malty flavor like beer and further has a smooth and pleasant taste. According to a suitable second aspect of the present invention, a beer-flavored beverage is provided, which has a stimulating sensation and further has a refreshing taste. According to a suitable third aspect of the present invention, a beer-flavored beverage is provided, which allows a sensation of alcohol stimulation while further having a refreshing and pleasant taste. According to a suitable fourth aspect of the present invention, a beer-flavored beverage is provided, which allows a sensation of alcohol stimulation while further having a malty flavor. 1. Beer-flavored beverages In this specification, "beer-flavored beverage" refers to a carbonated beverage with a beer-like flavor and containing alcohol. That is, unless otherwise specified, "beer-flavored beverage" in this specification also includes any carbonated beverage with a beer flavor. Therefore, "beer-flavored beverage" not only refers to beer or fermented beer-flavored beverages made from malt, hops, and water using yeast for fermentation, but also includes carbonated beverages with added beer flavorings containing esters, higher alcohols, or lactones. Beer flavorings include, for example, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl hexanoate, ethyl octanoate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanoic acid lactone, γ-undecanoic acid lactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, geraniol, citral, geraniol, ethyl maltol, phenylacetic acid, furanone, furfural, methylthiopropionaldehyde, 3-methyl-2-buten-1-thiol, 3-methyl-2-butanethiol, biacetyl, ferulic acid, geraniol, geraniol acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid. Nonanoic acid, myristic acid, propionic acid, 2-methylpropionic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfoxide, 3-methylcyclopentane-1,2-dione, 2-methylbutyraldehyde, 3-methylbutyraldehyde, 2-methyltetrahydrofuran-3-one, 2-acetylglucuron, 2-methyltetrahydrofuran-3-one The following ingredients are listed: hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-cineole, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-geranyne, furanol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, and phenylethanol. Furthermore, the beer-flavored beverage of the present invention can be an ale-flavored beverage brewed using a fermentation step with top-fermentation yeast (such as yeast), or a lager-flavored beverage or a Pilsner-flavored beverage brewed using a fermentation step with a bottom-fermentation yeast (such as yeast). In addition, the beer-flavored beverage of the present invention may also be a beer-flavored beverage obtained by mixing a beer-flavored beverage brewed using a fermentation step using top-fermentation yeast (yeast, etc.) with a beer-flavored beverage brewed using a fermentation step using bottom-fermentation yeast (yeast, etc.). The beer-flavored beverage of this invention is suitable for canning. Examples of containers include glass bottles, PET bottles, easy-open cans, or wooden barrels, with easy-open cans, glass bottles, and PET bottles being preferred from the viewpoint of ease of handling. In particular, among the aforementioned easy-open cans, glass bottles, and PET bottles, those with re-sealed caps are preferred. The grains, sweeteners, and any other additives that can be used in the manufacture of the beer-flavored beverage of the present invention are described in detail in "1.1 Raw Materials". (1) If the concentration of the original extract (O-Ex) (original wort concentration) in the beer-flavored beverage is higher, it is easier to feel the malt flavor of beer and it is not easy to feel the thin, watery taste. Therefore, the original extract concentration of the beer-flavored beverage of the first state of the present invention can be 20.0% by mass or more, 21.0% by mass or more, 21.5% by mass or more, 22.0% by mass or more, 22.5% by mass or more, 23.0% by mass or more, 23.5% by mass or more, 24.0% by mass or more, 24.5% by mass or more, 25.0% by mass or more, 25.5% by mass or more, 26.0% by mass or more, 26.5% by mass or more, 27.0% by mass or more, 27.5% by mass or more, 28.0% by mass or more, 28.5% by mass or more, 29.0% by mass or more, 29.5% by mass or more, 30.0% by mass or more, 30.5% by mass or more, 31.0% by mass or more, 31.5% by mass or more, or 32.0% by mass or more. Furthermore, from the viewpoint of palatability, the original extract concentration of the beer-flavored beverage of the first embodiment of the present invention is preferably 50.0% by mass or less, more preferably 45.0% by mass or less, even more preferably 40.0% by mass or less, further preferably 37.0% by mass or less, even more preferably 35.0% by mass or less, even more preferably 34.0% by mass or less, even more preferably 33.0% by mass or less, even more preferably 32.5% by mass or less, even more preferably 32.0% by mass or less, even more preferably 31.5% by mass or less, even more preferably 31.0% by mass or less, even more preferably 30.5% by mass or less, particularly preferably 30.0% by mass or less, or possibly 29%. The concentrations of the original extract can be adjusted by appropriately setting the following parameters: below 0.5% by mass, below 29.0% by mass, below 28.5% by mass, below 28.0% by mass, below 27.5% by mass, below 27.0% by mass, below 26.5% by mass, below 26.0% by mass, below 25.5% by mass, below 25.0% by mass, below 24.0% by mass, below 24.0% by mass, below 23.5% by mass, below 23.0% by mass, below 22.5% by mass, below 22.0% by mass, below 21.5% by mass, below 21.0% by mass, below 20.5% by mass, below 20.0% by mass, below 19.5% by mass, and below 19.0% by mass. The original extract (original wort extract) of the beer-flavored beverages related to this invention can be determined by, for example, the method described in the revised BCOJ beer analysis method (issued by the Japan Brewers Association, compiled by the International Technical Committee on Beer Brewing Association [Analysis Committee] in 2013). As mentioned above, if the concentration of the original extract is high, it is easy to perceive a malty flavor similar to beer, and it is difficult to perceive a thin, watery texture. However, if the concentration of the original extract is high, it will become unpleasant to drink. Therefore, the beer-flavored beverage of the present invention, by adjusting the saccharification and fermentation conditions and increasing the apparent degree of fermentation to over 70.0%, provides a smooth and pleasant-tasting beer-flavored beverage. The beer-flavored beverage of this invention has an apparent fermentation degree of 70.0% or higher. From the viewpoint of producing a beer-flavored beverage with a richer flavor derived from malt, this degree of fermentation can be set at 71.0% or higher, 72.0% or higher, 73.0% or higher, 74.0% or higher, 75.0% or higher, 76.0% or higher, 78.0% or higher, 80.0% or higher, 82.0% or higher, 84.0% or higher, 86.0% or higher, 88.0% or higher, 89.0% or higher, 90.0% or higher, and 91.0% or higher. Above, 92.0% or above, 93.0% or above, 94.0% or above, 95.0% or above, 96.0% or above, 97.0% or above, 98.0% or above, 99.0% or above, 100.0% or above, 101.0% or above, 102.0% or above, 103.0% or above, 104.0% or above, 105.0% or above, 106.0% or above, 107.0% or above, 108.0% or above, 109.0% or above, 110.0% or above, or 111.0% or above. From the viewpoint of producing a beer-flavored beverage that further enhances its malty beer-like flavor, the apparent fermentation degree of the beer-flavored beverage of the present invention can be set at 110.0% or less, 105.0% or less, 104.0% or less, 103.0% or less, 102.0% or less, 101.0% or less, 100.0% or less, 99.0% or less, 98.0% or less, 97.0% or less, 96.0% or less, 95.0% or less, 94.0% or less, 93.0% or less, 92.0% or less, 91.0% or less, or 90.0% or less. In this specification, "appearance fermentation degree" refers to the proportion of sugar concentration that can be consumed by yeast as a nutrient source for alcoholic fermentation in the total sugar concentration contained in the liquid before fermentation. For example, the appearance fermentation degree AA of the beer-flavored beverage of this invention can be calculated by the following formula (1). Formula (1): AA (%) = 100 × (P - Es) ​​ / P In the above formula (1), "P" can be determined by the original extract (original wort extract) according to the method described in "BCOJ Beer Analysis Method (Compiled by the Japan Brewers Association Fermentation and Brewing Association, Revised November 1, 2004)". In addition, "Es" represents the appearance extract of the beer-flavored beverage. The appearance extract, for example, as described in "BCOJ Beer Analysis Method (Compiled by the Japan Brewers Association Fermentation and Brewing Association, Revised November 1, 2004)", can be calculated by the following formula (2). Formula (2): Es=-460.234+662.649×D-202.414×D 2 (In formula (2), D is the proportion of beer-flavored beverage after degassing) In addition, the appearance extract "Es" may become negative due to D in the above formula (2), so the calculated appearance fermentation degree may exceed 100%. In addition, the degree of fermentation of beer-flavored beverages can be adjusted by appropriately setting the following parameters: the addition of dilution water or carbonated water; the type and amount of raw materials (malt, coarsely ground corn flour, sugar syrup, etc.); the type of enzyme; the amount of enzymes (including saccharifying enzymes, heterologous enzymes, etc.) added; the temperature during the enzyme reaction; the timing of enzyme addition; the saccharification time; the pH during saccharification; the temperature during saccharification; the pH in the feeding step (the wort preparation step from the addition of malt to the addition of yeast); the temperature in the feeding step; the wort filtration time; the set temperature and holding time of each temperature zone during wort preparation (including saccharification); the original extract concentration of the liquid before fermentation; the original extract concentration in the fermentation step; the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast proliferation, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.); the timing of cooling; the cooling temperature; and the cooling time. There are no specific restrictions on the alcohol content of beer-flavored beverages; for example, it can be 1.0% (v / v) or higher, 2.0% (v / v) or higher, 3.0% (v / v) or higher, 3.5% (v / v) or higher, 4.0% (v / v) or higher, 4.5% (v / v) or higher, 5.0% (v / v) or higher, 5.5% (v / v) or higher, 6.0% (v / v) or higher, 6.5% (v / v) or higher, or 7.0% (v / v) or higher. From the perspective of drinking satisfaction, the ideal concentration is 8.0% (v / v) or higher, or 9.0% (v / v) or higher. It is preferable to be 10.0% (v / v) or higher, preferably 10.5% (v / v) or higher, even better than 11.0% (v / v) or higher, or even 11.5% (v / v) or higher, 12.0% (v / v) or higher, 12.5% ​​(v / v) or higher, 13.0% (v / v) or higher, or 13.5% (v / v) or higher. In addition, the alcohol content of beer-flavored beverages should not exceed 25.0% (v / v), preferably below 24.0% (v / v), more preferably below 23.0% (v / v), even more preferably below 22.0% (v / v), even more preferably below 21.0% (v / v), and most preferably below 20.0% (v / v). Alternatively, it can be set below 19.0% (v / v), 18.5% (v / v), 18.0% (v / v), 17.5% (v / v), or 17%. Below 0 (v / v)%, below 16.5 (v / v)%, below 16.0 (v / v)%, below 15.5 (v / v)%, below 15.0 (v / v)%, below 14.5 (v / v)%, below 14.0 (v / v)%, below 13.5 (v / v)%, below 13.0 (v / v)%, below 12.5 (v / v)%, below 12.0 (v / v)%, below 11.5 (v / v)%, below 11.0 (v / v)%. Furthermore, in this specification, alcohol content is expressed as a percentage of volume ((v / v)%). Additionally, the alcohol content of a beverage can also be determined by any well-known method, such as by a vibratory hydrometer. The alcohol content can be adjusted by appropriately setting the following parameters: the addition of dilution water or carbonated water; the type and amount of raw materials (malt, coarsely ground corn flour, sugar solution, etc.); the type and amount of enzymes; the timing of enzyme addition; the saccharification time in the feed tank; the protein decomposition time in the feed tank; the pH in the feed tank; the pH in the feeding steps (wort preparation steps from the addition of malt to the addition of yeast); the amount of acid added during pH adjustment; the timing of pH adjustment (during feeding, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.); the set temperature and holding time of each temperature zone during wort preparation (including during saccharification); the original extract concentration of the liquid before fermentation; the original extract concentration during the fermentation steps; fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast multiplication rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.); and the addition of spirits or brewed beverages. The beer-flavored beverage of the present invention has an apparent fermentation degree of 70.0% or more. Therefore, the beer-flavored beverage of the first state of the present invention can be manufactured by diluting the beer-flavored beverage stock solution produced under fermentation conditions with an apparent fermentation degree of 70.0% or more with carbonated water or the like, or by further adding alcoholic components such as spirits. Furthermore, the beer-flavored beverage of the first embodiment of the present invention may further contain spirits (distilled spirits) derived from grains as an alcoholic component. In this specification, spirits refer to alcoholic beverages obtained by using grains such as wheat, rice, buckwheat, corn, potatoes, and sugarcane as raw materials, saccharifying them with malt or, if necessary, using enzymes, fermenting them with yeast, and then further distilling them. Grains used as raw materials for spirits are preferably plants belonging to the Poaceae family, with wheat being more preferred. The color intensity of the beer-flavored beverage of the first embodiment of the present invention, from the viewpoint of resembling the appearance of beer and easily perceiving the aroma of beer, is preferably 5.0 EBC or higher, more preferably 5.3 EBC or higher, even more preferably 5.6 EBC or higher, and even more preferably 5.9 EBC or higher, particularly preferably 6.2 EBC or higher, and may also be 6.5 EBC or higher, 7.0 EBC or higher, 7.5 EBC or higher, or 8.0 EBC or higher. Furthermore, the color intensity of the beer-flavored beverage of the first state of the present invention is preferably below 80.0 EBC, more preferably below 75.0 EBC, even more preferably below 70.0 EBC, further preferably below 65.0 EBC, even more preferably below 60.0 EBC, even more preferably below 55.0 EBC, even more preferably below 50.0 EBC, even more preferably below 45.0 EBC, even more preferably below 40.0 EBC, even more preferably below 35.0 EBC, even more preferably below 30.0 EBC, even more preferably below 25.0 EBC, even more preferably below 20.0 EBC, even more preferably below 15.0 EBC, even more preferably below 12.0 EBC, and even more preferably below 10.0 EBC. In this specification, the "color intensity" of the beverage can be measured using the method described in "8.8 Color Intensity" of the revised BCOJ Beer Analysis Method (issued by the Japan Brewers Association, supplemented and revised in 2013 by the International Technical Committee [Analysis Committee] of the Brewery Association). Furthermore, the "color intensity" of the beverage can be defined using the color intensity units (EBC units) established by the European Brewery Convention. A smaller value indicates a lighter, more transparent beverage, while a larger value indicates a darker, more concentrated beverage. Additionally, the color intensity of the beer-flavored beverage of the first state of this invention can be controlled, for example, by appropriately adjusting the type of malt used, the blending ratio of two or more malts, and the boiling conditions during the preparation of the pre-fermentation liquid. More specifically, for example, to improve the color of beer-flavored beverages, adjustments can be made by increasing the blending ratio of dark malt used as malt, increasing the boiling temperature, extending the boiling time, and simmering during mashing. Additionally, the color can be increased by raising the concentration of the original wort extract or by increasing the malt ratio. Adjustments can also be made by controlling the amount of food additives such as caramel coloring or colored sugar syrups. The pH of the beer-flavored beverage of the first embodiment of the present invention is not particularly limited. From the viewpoint of improving the pleasant taste of the beverage, it is preferable to be 3.0 or higher, more preferably 3.1 or higher, even more preferably 3.2 or higher, more preferably 3.3 or higher, even more preferably 3.4 or higher, and particularly preferably 3.5 or higher. It may also be 3.6 or higher, 3.6 or higher, 3.7 or higher, 3.8 or higher, 3.9 or higher, 4.0 or higher, 4.1 or higher, 4.2 or higher, 4.3 or higher, 4.4 or higher, 4.5 or higher, 4.6 or higher, or 4.7 or higher. In addition, from the perspective of inhibiting the occurrence of microorganisms, the pH of beer-flavored beverages should preferably be below 5.0, preferably below 4.9, even better below 4.8, even better below 4.7, even better below 4.6, and ideally below 4.5. Other possible pH values ​​are below 4.4, 4.3, 4.2, 4.1, 4.0, 3.9, 3.8, 3.7, 3.6, 3.5, 3.4, or 3.3. pH adjustment can be achieved by appropriately setting the following parameters: the addition of dilution water or carbonated water; the type and amount of raw materials (malt, coarsely ground corn flour, sugar solution, etc.); the type and amount of enzymes; the timing of enzyme addition; the saccharification time in the feed tank; the protein decomposition time in the feed tank; the pH in the feed tank; the pH in the feeding steps (wort preparation steps from the addition of malt to the addition of yeast); the type of acid used in pH adjustment (lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.); the amount of acid added in pH adjustment; the timing of pH adjustment (during feeding, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.); the set temperature and holding time of each temperature zone during wort preparation (including during saccharification); the original extract concentration of the liquid before fermentation; the original extract concentration during the fermentation steps; fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast multiplication rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.); and the timing, temperature, and time of cooling. (2) Second-state beer-flavored beverages The beer-flavored beverage of the second aspect of the present invention is capable of providing a stimulating sensation, and its alcohol content can be 10.5% (v / v) or more, 10.6% (v / v) or more, 10.8% (v / v) or more, 11.0% (v / v) or more, 12.0% (v / v) or more, 13.0% (v / v) or more, 14.0% (v / v) or more, 15.0% (v / v) or more, 16.0% (v / v) or more, 17.0% (v / v) or more, 18.0% (v / v) or more, or 19.0% (v / v) or more. In addition, there are no specific restrictions on the alcohol content of beer-flavored beverages, but it is advisable to be below 25.0% (v / v), preferably below 20.0% (v / v), or it can be set below 19.0% (v / v), 18.5% (v / v), 18.0% (v / v), 17.5% (v / v), 17.0% (v / v), 16.5% (v / v), and 16.0% (v / v). (v / v)% or less, 15.5 (v / v)% or less, 15.0 (v / v)% or less, 14.5 (v / v)% or less, 14.0 (v / v)% or less, 13.5 (v / v)% or less, 13.0 (v / v)% or less, 12.5 (v / v)% or less, 12.0 (v / v)% or less, 11.5 (v / v)% or less or 11.0 (v / v)% or less. To provide a stimulating sensation, the alcohol content of the beer-flavored beverage of the second embodiment of the present invention is above 10.5% (v / v), which easily makes it spicy and unpleasant to drink. Therefore, in order to achieve a stimulating sensation while maintaining a pleasant and refreshing taste, the actual extract concentration of the beer-flavored beverage of the present invention is below 11.8% by mass, preferably below 11.6% by mass, more preferably below 11.4% by mass, even more preferably below 11.2% by mass, and most preferably below 11.0% by mass. It can also be below 10.0% by mass, below 9.5% by mass, below 9.0% by mass, below 8.5% by mass, below 8.0% by mass, below 7.5% by mass, below 7.0% by mass, below 6.5% by mass, below 6.0% by mass, below 5.5% by mass, below 5.0% by mass, below 4.5% by mass, below 4.0% by mass, below 3.5% by mass, or below 3.0% by mass. In this specification, true extract is synonymous with genuine extract. The determination of true extract is performed according to "8.4.3 Alcohol Analyzer Method" in the document "Revised BCOJ Beer Analysis Method 2013 Supplement (Edited by: International Technical Committee (Analysis Committee) of the Brewing Association, Issued by: Japan Brewing Association Public Interest Incorporated Foundation)". The adjustment of the actual extract concentration can be achieved by appropriately setting the following parameters: the addition of dilution water or carbonated water; the type of raw materials (malt, coarsely ground corn flour, sugar solution, etc.); the particle size of the malt; the malt grinding method (wet grinding, dry grinding, etc.); the humidity (degree of humidification) during malt grinding; the temperature during malt grinding; the type of grinder used for malt grinding; the amount of raw materials; the type of enzyme; the amount of enzyme added; the timing of enzyme addition; the enzyme decomposition time; the saccharification time in the feed tank; the protein decomposition time in the feed tank; the pH in the feed tank; the pH in the feeding steps (wort preparation steps from the addition of malt to the addition of yeast); and the amount of acid used for pH adjustment. The timing of adding ingredients and adjusting pH (during feeding, fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), setting the temperature and holding time for each temperature zone during wort preparation (including mashing), wort filtration time, wort filtration temperature, wort filtration pH, wort recovery amount during wort filtration, amount of spray water during wort filtration, pH of spray water during wort filtration, temperature of spray water during wort filtration, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast proliferation, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and adding spirits or brewed beverages, etc. From the viewpoint of producing a beer-flavored beverage that has both a stimulating and pleasant taste, in the beer-flavored beverage of the second aspect of the present invention, the ratio of alcohol content (v / v)% to actual extract concentration (mass%) [alcohol content / actual extract concentration] is preferably 0.5 or more, more preferably 0.7 or more, even more preferably 0.8 or more, particularly preferably 1.0 or more, and may even be set to more than 1.0, 1.5 or more, 2.0 or more, 2.5 or more, 3.0 or more, 3.5 or more, 4.0 or more, 4.5 or more, 5.0 or more, 5.5 or more, 6.0 or more, 6.5 or more, or 7.0 or more, and may also be set to less than 20, less than 18, less than 16, less than 14, less than 12, or less than 10. In this specification, the content of free amino acid nitrogen (FAN) is the amount equivalent to the total amount of free α-amino acids. From the viewpoint of presenting a rich, beer-like flavor at a certain level or above, the FAN content in the beer-flavored beverage of the present invention is preferably 3 mg / 100 mL or more, more preferably 5 mg / 100 mL or more, even more preferably 8 mg / 100 mL or more, even more preferably 12 mg / 100 mL or more, particularly preferably 15 mg / 100 mL or more, and may also be 20 mg / 100 mL or more, 25 mg / 100 mL or more, 30 mg / 100 mL or more, or 35 mg / 100 mL or more, and may also be set below 150 mg / 100 mL, below 120 mg / 100 mL, below 100 mg / 100 mL, below 90 mg / 100 mL, below 80 mg / 100 mL, below 70 mg / 100 mL, or below 60 mg / 100 mL. The FAN content can be adjusted by appropriately setting the following parameters: the addition of dilution water or carbonated water; the addition of distilled spirits such as spirits; the addition of brewed spirits such as brewed wines; the type and amount of raw materials (malt, coarsely ground corn flour, sugar syrup, etc.); the type of enzyme; the amount of enzyme (including proteolytic enzymes, etc.) added; the temperature during the enzyme reaction; the timing of enzyme addition; the protein decomposition time in the feed tank; the pH in the feed tank; the temperature in the feed tank; the pH in the feeding step (the wort preparation step from the addition of malt to the addition of yeast); the temperature in the feeding step; the wort filtration time; the set temperature and holding time of each temperature zone when preparing wort; the boiling time and pH in the boiling step; the original extract concentration of the liquid before fermentation; the original extract concentration in the fermentation step; and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast proliferation, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). In this specification, the content of FAN is determined by the method described in "8.18 Free Amine Nitrogen-Ninhydrin Colorimetric Method" of the "BCOJ Beer Analysis Method" compiled by the International Technical Committee [Analysis Committee] in 2013 (Japan Brewing Association Public Interest Incorporated Foundation). If the actual extract content of the beer-flavored beverage is lower, it will have a pleasant and refreshing taste. Conversely, if the FAN content of the beer-flavored beverage is higher, the malty flavor will be enhanced, resulting in a richer, more robust taste. Therefore, if the actual extract / FAN ratio of the beer-flavored beverage is lower, it will become a beverage with both malty flavor and a pleasant taste. Thus, the actual extract concentration (unit: mass%) of the beer-flavored beverage of the second embodiment of the present invention relative to FAN (unit: mg / 100mL) (actual extract concentration / FAN) is preferably 0.8 or less, more preferably 0.75 or less, more preferably 0.7 or less, even more preferably 0.65 or less, particularly preferably 0.6 or less, and may even be set at 0.55 or less, 0.5 or less, 0.45 or less, 0.4 or less, 0.35 or less, 0.3 or less, 0.25 or less, or 0.2 or less. Furthermore, the beer-flavored beverage of the second embodiment of the present invention may further contain spirits (distilled spirits) derived from grains as an alcoholic component. It may be a beer-flavored beverage containing distilled spirits, a fermented beer-flavored beverage containing distilled spirits, a beer-flavored beverage containing barley spirits, or a beer-flavored beverage containing wheat spirits. The color and pH of the beer-flavored beverage of the second state of the present invention are the same as those of the beer-flavored beverage of the first state of the present invention. (3) Third-state beer-flavored beverages The beer-flavored beverage of this invention has an apparent fermentation degree of 70.0% or higher. From the viewpoint of producing a beer-flavored beverage with an even more pleasant and refreshing taste, the degree of fermentation can be set at 72.0% or higher, 74.0% or higher, 76.0% or higher, 78.0% or higher, 80.0% or higher, 82.0% or higher, 84.0% or higher, 86.0% or higher, 88.0% or higher, 89.0% or higher, 90.0% or higher, 91.0% or higher, 92.0% or higher, and 93%. 0.0% or above, 94.0% or above, 95.0% or above, 96.0% or above, 97.0% or above, 98.0% or above, 99.0% or above, 100.0% or above, 101.0% or above, 102.0% or above, 103.0% or above, 104.0% or above, 105.0% or above, 106.0% or above, 107.0% or above, 108.0% or above, 109.0% or above, 110.0% or above, or 111.0% or above. From the viewpoint of producing a beer-flavored beverage with a more pronounced malty beer-like taste, the degree of fermentation of the beer-flavored beverage of the present invention is preferably 120.0% or less, more preferably 118.0% or less, even more preferably 116.0% or less, even more preferably 114.0% or less, even more preferably 112.0% or less, and especially preferably 110.0% or less. It can also be set at 108.0% or less, 106.0% or less, 104.0% or less, 102.0% or less, 100.0% or less, 98.0% or less, 96.0% or less, 94.0% or less, 93.0% or less, 92.0% or less, 91.0% or less, 90.0% or less, 88.0% or less, 86.0% or less, 84.0% or less, 82.0% or less, 80.0% or less, 78.0% or less, or 76.0% or less. In addition, the degree of fermentation of beer-flavored beverages can be adjusted by appropriately setting the following parameters: the addition of dilution water or carbonated water; the type and amount of raw materials (malt, coarsely ground corn flour, sugar syrup, etc.); the type of enzyme; the amount of enzymes (including saccharifying enzymes, heterologous enzymes, etc.) added; the temperature during the enzyme reaction; the timing of enzyme addition; the saccharification time; the pH during saccharification; the temperature during saccharification; the pH in the feeding step (the wort preparation step from the addition of malt to the addition of yeast); the temperature in the feeding step; the wort filtration time; the set temperature and holding time of each temperature zone during wort preparation (including saccharification); the original extract concentration of the liquid before fermentation; the original extract concentration in the fermentation step; the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast proliferation, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.); the timing of cooling; the cooling temperature; and the cooling time. The alcohol content of the beer-flavored beverage of this invention is 10.5% (v / v) or higher. From the viewpoint of producing a beer-flavored beverage that further enhances the stimulation from alcohol, it can be 11.0% (v / v) or higher, 11.5% (v / v) or higher, 12.0% (v / v) or higher, 12.5% ​​(v / v) or higher, 13.0% (v / v) or higher, 13.5% (v / v) or higher, 14.0% (v / v) or higher, or 14.5% (v / v). % or more, 15.0 (v / v)% or more, 15.5 (v / v)% or more, 16.0 (v / v)% or more, 16.5 (v / v)% or more, 17.0 (v / v)% or more, 17.5 (v / v)% or more, 18.0 (v / v)% or more, 18.5 (v / v)% or more, 19.0 (v / v)% or more, 19.5 (v / v)% or more, 20.0 (v / v)% or more, or 20.5 (v / v)% or more. In addition, the alcohol content of beer-flavored beverages can be below 30.0% (v / v), 27.0% (v / v), 25.0% (v / v), 22.0% (v / v), 20.0% (v / v), 19.0% (v / v), 18.5% (v / v), 18.0% (v / v), 17.5% (v / v), 17.0% (v / v), and 16.5%. (v / v)% or less, 16.0 (v / v)% or less, 15.5 (v / v)% or less, 15.0 (v / v)% or less, 14.5 (v / v)% or less, 14.0 (v / v)% or less, 13.5 (v / v)% or less, 13.0 (v / v)% or less, 12.5 (v / v)% or less, 12.0 (v / v)% or less, 11.5 (v / v)% or less, or 11.0 (v / v)% or less. The beer-flavored beverage of the third aspect of this invention can be a beverage whose raw materials contain ethanol or ethanol-containing components, or it can be a beverage whose raw materials do not contain ethanol or contain ethanol-containing components. The ethanol-containing components are preferably spirits (distilled spirits) or brewed beverages made from raw materials such as wine, shochu, awamori, whiskey, brandy, vodka, rum, tequila, gin, etc. Furthermore, the beer-flavored beverage of the third embodiment of the present invention can be beer. In this specification, "beer" refers to a beverage made from malt, hops, and water, fermented using yeast. Specifically, it refers to beer as defined by the Liquor Tax Law and the Liquor Administration Law, which came into effect on April 1, 2011. That is, in the case where the beer-flavored beverage of the third embodiment of the present invention is beer, the aforementioned degree of fermentation and alcohol content can be adjusted by using a yeast fermentation process. From the viewpoint of producing a beer-flavored beverage that enhances at least one of the stimulation from alcohol and the pleasant and refreshing taste, the beer-flavored beverage of the present invention is preferably satisfied with the following formula (1). Formula (1): X×Y≧700 [In the above formula (1), X represents the apparent fermentation degree of the aforementioned beer-flavored beverage (unit: %), and Y represents the alcohol content of the aforementioned beer-flavored beverage (unit: (v / v)%)] The X×Y specified in the above formula (1) is 700 or more, preferably 750 or more, more preferably 800 or more, more preferably 850 or more, even more preferably 900 or more, even more preferably 950 or more, and especially preferably 1000 or more. It can also be 1050 or more, 1100 or more, 1150 or more, 1200 or more, 1250 or more, 1300 or more, 1350 or more, or 1400 or more. It can also be less than 3000, less than 2800, less than 2500, less than 2300, less than 2200, less than 2100, less than 2000, less than 1900, less than 1800, or less than 1700. The color and pH of the beer-flavored beverage of the third state of the present invention are the same as those of the beer-flavored beverage of the first state of the present invention. (4) The fourth type of beer-flavored beverage If the concentration of the original extract (O-Ex) (original wort concentration) in the beer-flavored beverage is high, it is easier to perceive a malty flavor like beer, and it is less likely to feel thin and watery. Therefore, the original extract concentration of the beer-flavored beverage in the fourth embodiment of the present invention is 19.2% by mass or more, preferably 19.4% by mass or more, more preferably 19.6% by mass or more, even more preferably 19.8% by mass or more, and even more preferably 20.0% by mass or more. It can also be 20.5% by mass or more, 21.0% by mass or more, 21.5% by mass or more, 22.0% by mass or more, 22.5% by mass or more, 23.0% by mass or more, or 23.5% by mass or more. Above, 24.0% or more of quality, 24.5% or more of quality, 25.0% or more of quality, 25.5% or more of quality, 26.0% or more of quality, 26.5% or more of quality, 27.0% or more of quality, 27.5% or more of quality, 28.0% or more of quality, 28.5% or more of quality, 29.0% or more of quality, 29.5% or more of quality, 30.0% or more of quality, 30.5% or more of quality, 31.0% or more of quality, or 31.5% or more of quality. Furthermore, from a palatability point of view, the original extract concentration of the beer-flavored beverage of the fourth embodiment of the present invention is preferably 50.0% by mass or less, more preferably 45.0% by mass or less, even more preferably 40.0% by mass or less, further preferably 37.0% by mass or less, even more preferably 35.0% by mass or less, even more preferably 34.0% by mass or less, even more preferably 33.0% by mass or less, even more preferably 32.5% by mass or less, even more preferably 32.0% by mass or less, and may also be 31.5% by mass or less, 31.0% by mass or less, 30.5% by mass or less, or 30.0% by mass or less. Less than 29.5% of mass, less than 29.0% of mass, less than 28.5% of mass, less than 28.0% of mass, less than 27.5% of mass, less than 27.0% of mass, less than 26.5% of mass, less than 26.0% of mass, less than 25.5% of mass, less than 25.0% of mass, less than 24% of mass, less than 24.0% of mass, less than 23.5% of mass, less than 23.0% of mass, less than 22.5% of mass, less than 22.0% of mass, less than 21.5% of mass, less than 21.0% of mass, or less than 20.5% of mass. The original extract concentration of the beer-flavored beverage of the fourth state of the present invention is 19.2% by mass or more, which is higher than that of ordinary beverages. To increase the original extract concentration, it is preferable to ensure that the extractable components are effectively extracted from raw materials such as malt. Furthermore, in manufacturing the beer-flavored beverage of the fourth state of the present invention, to increase the original extract concentration, it is preferable to adjust the selection of raw materials, the saccharification concentration during saccharification, the particle size or saccharification method of the grain raw materials such as malt, the setting of wort filtration, the boiling time, and the boiling temperature. The original extract (original wort extract) of the beer-flavored beverage related to the present invention can be determined by, for example, the method described in the revised BCOJ Beer Analysis Method (issued by the Japan Brewers Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewing Association, revised and supplemented in 2013). If the alcohol content is high, it is easy to become spicy and unpleasant to drink. By increasing the concentration of the original extract, a beer-flavored beverage that can be easily tasted like beer can be provided, with the stimulation and malty flavor from the alcohol. The alcohol content of the beer-flavored beverage of the present invention is 12.5% ​​(v / v) or higher. From the viewpoint of producing a beer-flavored beverage that further enhances the stimulation from alcohol, it can be 13.0% (v / v) or higher, 13.5% (v / v) or higher, 14.0% (v / v) or higher, 14.5% (v / v) or higher, 15.0% (v / v) or higher, 15.5% (v / v) or higher, 16.0% (v / v) or higher, 16.5% (v / v) or higher, 17.0% (v / v) or higher, 17.5% (v / v) or higher, 18.0% (v / v) or higher, 18.5% (v / v) or higher, 19.0% (v / v) or higher, 19.5% (v / v) or higher, 20.0% (v / v) or higher, or 20.5% (v / v) or higher. In addition, the alcohol content of beer-flavored beverages should preferably be below 25.0% (v / v), preferably below 24.0% (v / v), more preferably below 23.0% (v / v), even more preferably below 22.0% (v / v), preferably below 21.0% (v / v), even more preferably below 20.0% (v / v), even more preferably below 19.5% (v / v), and may also be below 19.0% (v / v) or 18.5%. (v / v)% or less, 18.0 (v / v)% or less, 17.5 (v / v)% or less, 17.0 (v / v)% or less, 16.5 (v / v)% or less, 16.0 (v / v)% or less, 15.5 (v / v)% or less, 15.0 (v / v)% or less, 14.5 (v / v)% or less, 14.0 (v / v)% or less, 13.5 (v / v)% or less, 13.0 (v / v)% or less. The alcohol content can be adjusted by appropriately setting the following parameters: the addition of dilution water or carbonated water; the type and amount of raw materials (malt, coarsely ground corn flour, sugar solution, etc.); the type and amount of enzymes; the timing of enzyme addition; the saccharification time in the feed tank; the protein decomposition time in the feed tank; the pH in the feed tank; the pH in the feeding steps (wort preparation steps from the addition of malt to the addition of yeast); the amount of acid added during pH adjustment; the timing of pH adjustment (during feeding, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.); the set temperature and holding time of each temperature zone during wort preparation (including during saccharification); the original extract concentration of the liquid before fermentation; the original extract concentration during the fermentation steps; fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast multiplication rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.); and the addition of spirits or brewed beverages. The fourth embodiment of the beer-flavored beverage of this invention has an alcohol content of 12.5% ​​(v / v) or higher, which is higher than that of regular beer. Generally, yeast is easily damaged by the alcohol it produces during fermentation. If the yeast is damaged, fermentation may stop midway, preventing the desired alcohol content from being reached; the turbidity of the beer-flavored beverage may increase; the filterability of the beer may deteriorate; an unpleasant aroma may be imparted to the beer-flavored beverage; or the flavor may change. Therefore, it is best to increase the alcohol content during the fermentation process to optimize the state (activity) of the added yeast and the temperature or pressure during fermentation. Since the beer-flavored beverage of this invention has an alcohol content of 12.5% ​​(v / v) or higher, the fourth embodiment of the beer-flavored beverage of this invention can also be manufactured by adding ethanol or ethanol-containing components to the beer-flavored beverage stock solution produced by fermentation, or by diluting the beer-flavored beverage stock solution with carbonated water, etc. The beer-flavored beverage of the fourth aspect of this invention can be a beverage whose raw materials contain ethanol or ethanol-containing components, or it can be a beverage whose raw materials do not contain ethanol or contain ethanol-containing components. The ethanol-containing components are preferably spirits (distilled spirits) or brewed beverages made from raw materials such as wine, shochu, awamori, whiskey, brandy, vodka, rum, tequila, gin, etc. Furthermore, the beer-flavored beverage of the fourth embodiment of the present invention can be beer. In the case where the beer-flavored beverage of the fourth embodiment of the present invention is beer, the aforementioned alcohol content can be adjusted by using a yeast fermentation step. From the viewpoint of producing a beer-flavored beverage that further enhances at least one of the stimulation from alcohol and the malt flavor, the beer-flavored beverage of the present invention is preferably satisfied with the following formula (1). Formula (1): X×Y≧240 [In the above formula (1), X represents the original extract concentration (original wort extract concentration) of the aforementioned beer-flavored beverage (unit: mass%), and Y represents the alcohol content of the aforementioned beer-flavored beverage (unit: (v / v)%)] The X×Y specified in the above formula (1) is 240 or more, preferably 250 or more, more preferably 260 or more, more preferably 270 or more, even more preferably 290 or more, even more preferably 300 or more, especially preferably 320 or more, and may also be 330 or more, 340 or more, 350 or more, 360 or more, 370 or more, 380 or more, 390 or more or 400 or more, and may also be 625 or less, 610 or less, 600 or less, 580 or less, 560 or less, 550 or less, 530 or less, 510 or less, 500 or less or 490 or less. The color and pH of the beer-flavored beverage of the fourth state of the present invention are the same as those of the beer-flavored beverage of the first state of the present invention. 1.1 Raw Materials The main raw materials of the beer-flavored beverage of this invention are water and malt, preferably hops. Other raw materials may include fruits, peels, bark, leaves, flowers, stems, roots, seeds, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, salts, etc. Malt refers to the product obtained by germinating seeds of barley, wheat, rye, wild oats, oats, Job's tears, oats, etc., drying them, and removing the roots. The origin and variety are arbitrary. In this invention, barley malt is preferred. Barley malt is one of the most commonly used malts in Japanese beer-flavored beverages. Barley comes in varieties such as two-row barley and six-row barley, and any type can be used. In addition to ordinary malt, colored malt can also be used. Furthermore, when using colored malt, different types of colored malt can be appropriately combined, or a single type of colored malt can be used. The beer-flavored beverage of this invention can be a beer-flavored beverage containing barley malt, a fermented beer-flavored beverage containing barley malt, a bottom-fermented beer-flavored beverage containing barley malt, or a top-fermented beer-flavored beverage containing barley malt. Furthermore, these beer-flavored beverages may also contain distilled spirits. The malt used in the beer-flavored beverage of this invention preferably has a modification degree of 80% or higher. If the modification degree is less than 80%, the viscosity or turbidity of the wort will increase, and the production efficiency of wort filterability, beer filterability, etc., will deteriorate. Therefore, it is preferable to use malt with a modification degree of 80% or higher. In this embodiment and comparative example, malt with a modification degree of 80% or higher was used. The modification degree can be determined by the method described in 3.1.3.8 Modification and Homogeneity (Calcofluor Carlsberg Method-EBC) of MEBAK Raw Materials Barley Adjuncts Malt Hops And Hop Products Published by the Chairman Dr. Fritz Jacob Self-published by MEBAK 85350 Freising-Weihenstephan, Germany 2011. Furthermore, in the beer-flavored beverage of this invention, the malt used is preferably selected appropriately according to the desired color of the beer-flavored beverage, and the selected malt can be a single type or two or more types combined. Malt contains nitrogen compounds and polyphenols. Therefore, in the first embodiment of the present invention, in order to keep the total nitrogen content and total polyphenol content of the beer-flavored beverage within a specified range, it is preferable to set the malt ratio in the raw materials within a certain range. Specifically, the malt ratio (the percentage of all malt used) should ideally be 50% by mass or higher, preferably 51% by mass or higher, even better 52% by mass or higher, still better 53% by mass or higher, even better 54% by mass or higher, still better 55% by mass or higher, even better 56% by mass or higher, still better 57% by mass or higher, and ideally 58% by mass or higher. Other acceptable ratios include 60% by mass or higher, 62% by mass or higher, 64% by mass or higher, 66% by mass or higher, 66.6% by mass or higher, 67% by mass or higher, 68% by mass or higher, 70% by mass or higher, 72% by mass or higher, 74% by mass or higher, 76% by mass or higher, 78% by mass or higher, 80% by mass or higher, 90% by mass or higher, 95% by mass or higher, or 100% by mass. By increasing the malt ratio, beer-flavored beverages with a more pronounced and intensely flavorful malt taste or malty umami can be produced. Furthermore, if the malt ratio is too high, it can easily cause an uncomfortable feeling of fullness. Therefore, it is advisable to keep it below 100% by mass, preferably below 95% by mass, even better than below 90% by mass, preferably below 85% by mass, even better than below 80% by mass, even better than below 78% by mass, even better than below 76% by mass, even better than below 74% by mass, even better than below 72% by mass, and even better than below 70% by mass. Other acceptable ratios include below 68% by mass, below 67% by mass, below 66.6% by mass, below 66% by mass, below 65% by mass, below 63% by mass, below 62% by mass, below 60% by mass, or below 58% by mass. In this specification, the malt ratio refers to the value calculated based on the interpretation and interpretation of the Liquor Tax Law and the Liquor Administration Law, which came into effect on April 1, 1961. Malt contains nitrogen compounds and polyphenols. Therefore, in the second embodiment of the present invention, in order to keep the total nitrogen content and total polyphenol content of the beer-flavored beverage of the present invention within the range specified in the present invention, it is preferable to set the ratio of malt in the raw materials within a certain range. Specifically, the malt ratio (the percentage of all malt used) should preferably be 40% by mass or more, preferably 45% by mass or more, preferably 50% by mass or more, preferably 51% by mass or more, even more preferably 52% by mass or more, even more preferably 53% by mass or more, even more preferably 54% by mass or more, even more preferably 55% by mass or more, even more preferably 56% by mass or more, even more preferably 57% by mass or more, and most preferably 58% by mass or more. It can also be 60% by mass or more, 62% by mass or more, 64% by mass or more, 66% by mass or more, 66.6% by mass or more, 67% by mass or more, 68% by mass or more, 70% by mass or more, 72% by mass or more, 74% by mass or more, 76% by mass or more, 78% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass. By increasing the malt ratio, beer-flavored beverages that offer a more pronounced taste of rich malt or umami can be produced. However, an excessively high malt ratio can lead to an unpleasant feeling of fullness. Therefore, a malt ratio of less than 100% by weight is preferable to 95% by weight, even better to 90% by weight, better to 85% by weight, even better to 80% by weight, even better to 78% by weight, even better to 76% by weight, even better to 74% by weight, even better to 72% by weight, even better to 70% by weight, and also acceptable ratios of 68% by weight, 67% by weight, 66.6% by weight, 66% by weight, 65% by weight, 63% by weight, 62% by weight, 60% by weight, or 58% by weight. Malt contains nitrogen compounds. Therefore, in the third embodiment of the present invention, in order to keep the total nitrogen content of the beer-flavored beverage of the third embodiment of the present invention within the range specified in the present invention, it is preferable to set the ratio of malt in the raw materials within a certain range. Specifically, the malt ratio (the percentage of all malt used) should preferably be 40% by mass or more, preferably 45% by mass or more, preferably 50% by mass or more, preferably 51% by mass or more, even more preferably 52% by mass or more, even more preferably 53% by mass or more, even more preferably 54% by mass or more, even more preferably 55% by mass or more, even more preferably 56% by mass or more, even more preferably 57% by mass or more, and most preferably 58% by mass or more. It can also be 60% by mass or more, 62% by mass or more, 64% by mass or more, 66% by mass or more, 66.6% by mass or more, 67% by mass or more, 68% by mass or more, 70% by mass or more, 72% by mass or more, 74% by mass or more, 76% by mass or more, 78% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass. By increasing the malt ratio, beer-flavored beverages that offer a more pronounced taste of malt or the umami of malt can be produced. However, an excessively high malt ratio can lead to an unpleasant feeling of fullness. Therefore, a malt ratio of less than 100% by weight is preferable to 95% by weight or less, even better to 90% by weight or less, even better to 85% by weight or less, even better to 80% by weight or less, even better to 78% by weight or less, even better to 76% by weight or less, even better to 74% by weight or less, even better to 72% by weight or less, even better to 70% by weight or less, and also acceptable ratios include 68% by weight or less, 67% by weight or less, less than 67% by weight, 66.6% by weight or less, 66% by weight or less, 65% by weight or less, 63% by weight or less, 62% by weight or less, 60% by weight or less, or 58% by weight or less. Malt contains polyphenols. Therefore, in the fourth embodiment of the present invention, in order to keep the total polyphenol content of the beer-flavored beverage of the fourth embodiment of the present invention within a suitable range, it is preferable to set the ratio of malt in the raw materials within a certain range. Specifically, the malt ratio (the percentage of all malt used) should preferably be 40% by mass or more, preferably 45% by mass or more, preferably 50% by mass or more, preferably 51% by mass or more, even more preferably 52% by mass or more, even more preferably 53% by mass or more, even more preferably 54% by mass or more, even more preferably 55% by mass or more, even more preferably 56% by mass or more, even more preferably 57% by mass or more, and most preferably 58% by mass or more. It can also be 60% by mass or more, 62% by mass or more, 64% by mass or more, 66% by mass or more, 66.6% by mass or more, 67% by mass or more, 68% by mass or more, 70% by mass or more, 72% by mass or more, 74% by mass or more, 76% by mass or more, 78% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass. By increasing the malt ratio, beer-flavored beverages that offer a more pronounced taste of malt or the umami of malt can be produced. However, an excessively high malt ratio can lead to an unpleasant feeling of fullness. Therefore, a malt ratio of less than 100% by weight is preferable to 95% by weight or less, even better to 90% by weight or less, even better to 85% by weight or less, even better to 80% by weight or less, even better to 78% by weight or less, even better to 76% by weight or less, even better to 74% by weight or less, even better to 72% by weight or less, even better to 70% by weight or less, and also acceptable ratios include 68% by weight or less, 67% by weight or less, less than 67% by weight, 66.6% by weight or less, 66% by weight or less, 65% by weight or less, 63% by weight or less, 62% by weight or less, 60% by weight or less, or 58% by weight or less. To suppress the malt ratio, it is best to increase the amount of raw materials (carbon and nitrogen sources) other than malt that yeast can metabolize. Carbon sources that yeast can metabolize include monosaccharides, disaccharides, trisaccharides, and their saccharide solutions. Nitrogen sources include yeast extracts, soy protein, malt, soybeans, yeast extracts, peas, wheat malt, unsprouted grains, and their decomposition products. Unsprouted grains include, for example, unsprouted barley, wheat, rye, wild oats, oats, Job's tears, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, legumes (soybeans, peas, etc.), buckwheat, sorghum, millet, and barnyard millet. Starch and its extracts (essences) obtained from these grains can also be used. The fruits, peels, bark, leaves, flowers, stems, roots, and seeds of plants other than grasses such as wheat are not specifically limited. Examples of plants that can be included here include citrus fruits, small berries, herbs, and spices. Examples of citrus fruits include oranges, sweet oranges, lemons, limes, mandarins, grapefruits, iyokan oranges, kumquats, bitter oranges, Taiwanese lemons, and tangerines. Examples of small berries include peaches, grapes, bananas, apples, grapes, pineapples, strawberries, pears, muscat grapes, and blackcurrants. Examples of herbs and spices include coriander, pepper, fennel, Sichuan pepper, Sichuan pepper, cardamom, caraway seeds, nutmeg seeds, nutmeg peel, juniper berries, allspice, vanilla, elderberry, paradise pepper, anise, and star anise. These ingredients can be used directly or after being ground, or extracted with solvents such as water or ethanol, or juiced (e.g., fruit juice). One or more of the above ingredients may be used. Depending on consumer preference, the above ingredients may be used appropriately. However, to achieve a refreshing, beer-like flavor, it is best to completely avoid or minimize the use of citrus fruits, small fruits with soft skins, herbs, and spices. Blackcurrants, in particular, can impart an unpleasant milky aroma to beer; therefore, it is best to completely avoid or minimize the use of blackcurrants or blackcurrant juice. From the viewpoint of producing a beer-flavored beverage with enhanced malt flavor, strong aroma, drinking satisfaction, flavor thickness, and overall taste, the total nitrogen content of the beer-flavored beverage of the third embodiment of the present invention is preferably 68 mg / 100 mL or more, preferably 70 mg / 100 mL or more, even more preferably 73 mg / 100 mL or more, even more preferably 75 mg / 100 mL or more, even more preferably 77 mg / 100 mL or more, particularly preferably 79 mg / 100 mL or more, and may also be 80 mg / 100 mL or more, 82 mg / 100 mL or more. ≥ g / 100mL, ≥ 84mg / 100mL, ≥ 86mg / 100mL, ≥ 88mg / 100mL, ≥ 90mg / 100mL, ≥ 92mg / 100mL, ≥ 94mg / 100mL, ≥ 96mg / 100mL, ≥ 98mg / 100mL, ≥ 100mg / 100mL, ≥ 102mg / 100mL, ≥ 104mg / 100mL, ≥ 106mg / 100mL, ≥ 108mg / 100mL , 110mg / 100mL and above, 112mg / 100mL and above, 114mg / 100mL and above, 116mg / 100mL and above, 118mg / 100mL and above, 120mg / 100mL and above, 122mg / Above 100mL, above 124mg / 100mL, above 126mg / 100mL, above 128mg / 100mL, above 130mg / 100mL, above 132mg / 100mL, above 134mg / 100mL The levels of total nitrogen are: 136 mg / 100 mL or higher, 138 mg / 100 mL or higher, 140 mg / 100 mL or higher, 142 mg / 100 mL or higher, 144 mg / 100 mL or higher, 146 mg / 100 mL or higher, 148 mg / 100 mL or higher, 150 mg / 100 mL or higher, 152 mg / 100 mL or higher, 154 mg / 100 mL or higher, 156 mg / 100 mL or higher, 158 mg / 100 mL or higher, or 160 mg / 100 mL or higher. On the other hand, a higher total nitrogen content can result in a heavier taste in the beverage.Therefore, the total nitrogen content of the beverage in the third state of the present invention is preferably below 180 mg / 100 mL, more preferably below 175 mg / 100 mL, and even more preferably below 170 mg / 100 mL. Alternatively, it can be below 168 mg / 100 mL, below 166 mg / 100 mL, below 164 mg / 100 mL, below 162 mg / 100 mL, below 160 mg / 100 mL, below 158 mg / 100 mL, below 154 mg / 100 mL, below 152 mg / 100 mL, below 150 mg / 100 mL, below 148 mg / 100 mL, below 146 mg / 100 mL, and below 144 mg / 100 mL. Less than 100mL, less than 142mg / 100mL, less than 140mg / 100mL, less than 138mg / 100mL, less than 136mg / 100mL, less than 134mg / 100mL, less than 132mg / 100mL, less than 130mg / 100mL, less than 128mg / 100mL, less than 126mg / 100mL, less than 124mg / 100mL, less than 122mg / 100mL, less than 120mg / 100mL, less than 118mg / 100mL, less than 116mg / 100mL, less than 114mg / 100mL, less than 112mg / Less than 100mL, less than 110mg / 100mL, less than 105mg / 100mL, less than 100mg / 100mL, less than 95mg / 100mL, less than 90mg / 100mL, less than 85mg / 100mL, less than 80mg / 100mL, less than 75mg / 100mL, or less than 70mg / 100mL. The term "total nitrogen content" in this specification refers to the total amount of all nitrogen compounds, including proteins and amino acids. The total nitrogen content of the beer-flavored beverage of the third state of this invention can be controlled by adjusting the amount of raw materials with high nitrogen content that can be metabolized by yeast. Specifically, the total nitrogen content can be increased by increasing the amount of nitrogen-rich materials such as malt. Examples of nitrogen-rich raw materials include malt, soybeans, yeast extract, peas, and unsprouted grains. Examples of unsprouted grains include unsprouted barley, wheat, rye, wild oats, oats, Job's tears, soybeans, and peas. In addition to selecting the amount or type of raw materials, the total nitrogen content can be adjusted by appropriately setting the type of enzyme, the amount of enzyme (including proteolytic enzymes), the timing of enzyme addition, the protein decomposition time in the feed tank, the pH in the feed tank, the pH in the feed steps (the wort preparation steps from the addition of malt to the addition of yeast), the wort filtration time, the set temperature and holding time of each temperature zone during wort preparation, the boiling time and pH in the boiling step, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation step, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast proliferation, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). The total nitrogen content of the beer-flavored beverage related to this invention can be determined by, for example, the method described in the revised BCOJ beer analysis method (issued by the Japan Brewers Association, revised and supplemented in 2013 by the International Technical Committee [Analysis Committee] of the Beer Brewing Association). To improve the apparent fermentation degree, vigorous fermentation is necessary. Methods to promote vigorous fermentation include increasing the fermentation temperature, increasing aeration (oxygen concentration in the wort), and increasing the amount of sugar consumed by the yeast (metabolic sugars). However, vigorous fermentation tends to expel nitrogen from the system, resulting in a decrease in total nitrogen content; therefore, apparent fermentation degree and total nitrogen content are negatively correlated. To achieve an apparent fermentation degree of 70.0% or higher while controlling total nitrogen content above a predetermined value, it is necessary to assess the impact of adjusting total nitrogen content on apparent fermentation degree and vice versa. Adjusting the malt or hop formulation, feed conditions, and fermentation conditions can help bring both total nitrogen content and apparent fermentation degree within the aforementioned range. From the viewpoint of producing a beer-flavored beverage with enhanced bitterness, strong aroma, drinking satisfaction, flavor richness, and overall taste, the total polyphenol content of the beer-flavored beverage of the fourth embodiment of the present invention is preferably 42 mg / L or more, more preferably 50 mg / L or more, even more preferably 60 mg / L or more, still more preferably 70 mg / L or more, more preferably 80 mg / L or more, still more preferably 90 mg / L or more, and most preferably 100 mg / L or more. It can also be 110 mg / L or more, 120 mg / L or more, 130 mg / L or more, 140 mg / L or more, or 150 mg / L or more. The concentrations of total polyphenols in beverages are generally above 160 mg / L, 170 mg / L, 180 mg / L, 190 mg / L, 200 mg / L, 210 mg / L, 220 mg / L, 230 mg / L, 240 mg / L, 250 mg / L, 260 mg / L, 270 mg / L, 280 mg / L, 290 mg / L, 300 mg / L, 310 mg / L, 320 mg / L, 330 mg / L, 340 mg / L, or 350 mg / L. On the other hand, beverages with high total polyphenol concentrations tend to have reduced turbidity stability and a heavier taste. Therefore, the total polyphenol content of the beverage of the present invention is preferably below 500 mg / L, more preferably below 400 mg / L, even more preferably below 390 mg / L, further preferably below 380 mg / L, more preferably below 370 mg / L, even more preferably below 360 mg / L, particularly preferably below 350 mg / L, and may also be below 340 mg / L, below 330 mg / L, below 320 mg / L, below 310 mg / L, below 300 mg / L, below 290 mg / L, or below 280 mg / L. Below 270mg / L, below 260mg / L, below 250mg / L, below 240mg / L, below 230mg / L, below 220mg / L, below 210mg / L, below 200mg / L, below 190mg / L, below 180mg / L, below 170mg / L, below 160mg / L, below 150mg / L, below 140mg / L, below 130mg / L, below 120mg / L, below 110mg / L, or below 100mg / L. Polyphenols are compounds in which two or more hydrogen atoms of aromatic hydrocarbons are replaced by hydroxyl groups. Examples of polyphenols include flavonols, isoflavones, tannins, catechins, quercetin, and anthocyanins. In this invention, "total polyphenol content" refers to the total amount of these polyphenols contained in beer-flavored beverages. Total polyphenol content decreases during vigorous fermentation, thus exhibiting a negative correlation. Therefore, to control the total polyphenol content above 50 mg / L and the alcohol content above 12.5% ​​(v / v), it is necessary to confirm the impact of adjusting the total polyphenol content on the alcohol content and the impact of adjusting the alcohol content on the total polyphenol content. Simultaneously, the malt or hop formulation, feed conditions, fermentation conditions, and filtration conditions must be adjusted to bring the alcohol content and total polyphenol content within the aforementioned ranges. The total polyphenol content can be adjusted by appropriately setting the following parameters: the addition of dilution water or carbonated water; the type and amount of raw materials (malt, coarsely ground corn flour, sugar solution, etc.); the type and amount of enzymes; the timing of enzyme addition; the pH in the feed tank; the pH in the feeding steps (the wort preparation steps from the addition of malt to the addition of yeast); the wort filtration time; the set temperature and holding time of each temperature zone during wort preparation (including saccharification); the original extract concentration of the liquid before fermentation; the original extract concentration during the fermentation steps; the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast proliferation, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.); the timing of cooling; the cooling temperature; the cooling time; the form of beer filtration (diatomaceous earth, filter membrane, filter sheet, filter box, filter, etc.); activated carbon; and the stabilizers added during beer filtration (silica gel, PVPP (polyvinylpyrrolidone), bentonite, tannins, bentonite, etc.). In addition, the total polyphenol content of the beer-flavored beverage of the present invention can be controlled by, for example, (i) adjusting the amount of raw materials with high polyphenol content such as barley malt and malt husk, (ii) adjusting the amount of hops, and (iii) promoting vigorous fermentation. (i) The specific method is to increase the total polyphenol content by increasing the amount of raw materials such as malt with high polyphenol content. Generally speaking, malt with husk has high nitrogen and polyphenol content, while soybeans, yeast extracts, peas, corn, corn products (coarse-ground corn flour, etc.), wheat, wheat malt, etc. have high nitrogen content but low polyphenol content. Therefore, the total nitrogen and total polyphenol content in beer-flavored beverages can be increased or decreased by adjusting the blending ratio of raw materials. The following are representative methods for increasing or decreasing the total nitrogen and total polyphenol content (1) to (4). (1) Increase the total nitrogen and total polyphenol content of beer-flavored beverages by increasing the amount of malt with husk. (2) Maintain the total polyphenol content by increasing or decreasing the amount of soybeans, yeast extracts, etc., while increasing or decreasing the total nitrogen content of beer-flavored beverages. (3) Maintain the total nitrogen content by increasing the amount of malt with husk and decreasing the amount of soybeans, yeast extracts, etc., while increasing the total polyphenol content. (4) Maintain total nitrogen by reducing the amount of malt with husks and increasing the amount of soybeans, yeast extracts and other ingredients, while reducing total polyphenols. (ii) Adjusting the hops to control the total polyphenol content is done by adjusting, for example, the type of hops used, the amount of hops added, and the timing of hop addition. (iii) Enhancing fermentation to control the total polyphenol content can be achieved by adjusting, for example, the fermentation temperature, the type of yeast, or the amount used. The total polyphenol content of the beer-flavored beverage of this invention can be determined using, for example, the method described in the revised BCOJ Beer Analysis Method (issued by the Japan Brewers Association, revised and supplemented in 2013 by the International Technical Committee [Analysis Committee] of the Beer Brewing Association). The hops used in this invention can be in the form of, for example, pellet hops, powdered hops, or hop extracts. Additionally, processed hop products such as modified hops or reduced hops can also be used. The amount of hops added can be adjusted appropriately, and is preferably 0.0001 to 1% by mass relative to the total amount of the beverage. Furthermore, beer-flavored beverages using hops as a raw material will contain isoalpha acids derived from hops. The isoalpha acid content in beer-flavored beverages using hops, based on the total amount (100% by mass) of the beer-flavored beverage, is preferably 5.0 ppm by mass or more, more preferably 7.0 ppm by mass or more, even more preferably 10.0 ppm by mass or more, and may also be 13.0 ppm by mass or more, or 16.0 ppm by mass or more. In addition, the content of isoalpha acid in beer-flavored beverages using hops, based on the total amount (100% by mass) of the beer-flavored beverage, should preferably be below 100.0 ppm by mass, more preferably below 95.0 ppm by mass, and even more preferably below 90.0 ppm by mass. Other possible values ​​include below 85.0 ppm by mass, below 80.0 ppm by mass, below 75.0 ppm by mass, below 70.0 ppm by mass, below 65.0 ppm by mass, below 60.0 ppm by mass, below 58.0 ppm by mass, below 56.0 ppm by mass, below 54.0 ppm by mass, below 52.0 ppm by mass, below 50.0 ppm by mass, below 48.0 ppm by mass, below 46.0 ppm by mass, below 44.0 ppm by mass, below 42.0 ppm by mass, below 40.0 ppm by mass, below 38.0 ppm by mass, below 36.0 ppm by mass, below 34.0 ppm by mass, below 32.0 ppm by mass, and below 30.0 ppm by mass. Furthermore, in this specification, the content of iso-α-acids refers to the value measured by high performance liquid chromatography (HPLC) as described in the revised BCOJ Beer Analysis Method (issued by the Japan Brewers Association, edited by the International Technical Committee [Analysis Committee] of the Brewing Association, revised and supplemented in 2013). The bitterness value of the beer-flavored beverage of this invention is not particularly limited, but is preferably between 5.0 BUs and 80.0 BUs. In this specification, "bitterness value" refers to the bitterness caused by iso-α acids such as isohylocereusone. The bitterness value can be determined according to the method described in section 8.15, "Bitterness Value," of "BCOJ Beer Analysis Method (Revised November 1, 2004)." Specifically, after adding acid to the degassed sample, extraction with isooctane is performed, and the absorbance of the resulting isooctane layer is measured at 275 nm. The absorbance is then compared with that of the isooctane layer and multiplied by a coefficient to obtain the bitterness value (BUs). The bitterness value of the beer-flavored beverage of the present invention is preferably 5.0 BUs or more, more preferably 10.0 BUs or more, more preferably 15.0 BUs or more, even more preferably 20.0 BUs or more, even more preferably 22.0 BUs or more, more preferably 24.0 BUs or more, even more preferably 28.0 BUs or more, even more preferably 30.0 BUs or more, more preferably 32.0 BUs or more, even more preferably 34.0 BUs or more, even more preferably 36.0 BUs or more, more preferably 38.0 BUs or more, even more preferably 40.0 BUs or more, even more preferably 42.0 BUs or more, more preferably 44.0 BUs or more, even more preferably 46.0 BUs or more, even more preferably 50.0 BUs or more, even more preferably 52.0 BUs or more, even more preferably 54.0 BUs or more. Furthermore, the bitterness value of the beer-flavored beverage of the present invention is preferably below 200 BUs, more preferably below 150 BUs, even more preferably below 100 BUs, and still more preferably below 80.0 BUs, preferably below 75.0 BUs, more preferably below 70.0 BUs, even more preferably below 65.0 BUs, and still more preferably below 60.0 BUs. It can also be below 65.0 BUs, below 60.0 BUs, below 58.0 BUs, or below 56.0 BUs, even more preferably below 54.0 BUs, and still more preferably below 52.0 BUs, below 50.0 BUs, below 48.0 BUs, or below 46.0 BUs, even more preferably below 44.0 BUs, and still more preferably below 42.0 BUs, below 40.0 BUs, below 38.0 BUs, or below 36.0 BUs. The bitter value depends on the amount of isoalpha acid in the beverage, which is a bitter component abundant in hops. Therefore, by controlling the amount of hops used, a beverage with a predetermined bitter value can be produced. Sweeteners can include commercially available saccharified liquids derived from the breakdown of starch from grains using acids or enzymes, sugars such as sucrose and commercially available corn syrup, sugars with three or more sugars, sugar alcohols, isoformed sugars, natural sweeteners such as stevia, and artificial sweeteners. These sugars can be in the form of liquids such as solutions or solids such as powders. Furthermore, there are no particular restrictions on the type of grain from which starch is produced, the method of starch purification, or the processing conditions such as hydrolysis using enzymes or acids. For example, sugars whose maltose ratio can be increased by appropriately setting the conditions for hydrolysis using enzymes or acids can be used. Other sugars that can be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomalttriose, isomaltite, and their solutions (sugar solutions). Artificial sweeteners can include, for example, aspartame, acesulfame K, sucralose, and neotame. These sweeteners can be used alone or in combination of two or more. Water-soluble dietary fiber can include, for example, indigestible dextrin, polydextrose, guar gum decomposition products, pectin, glucomannan, alginic acid, laminarin, fucoidan, and carrageenan. From the perspective of general applicability, such as stability or safety, indigestible dextrin or polydextrose is preferred. In beer-flavored beverages, bitterness is best imparted by hops, but bittering agents or bittering agents can also be used. There are no particular limitations on bittering agents or bittering agents; substances commonly used as bittering agents in beer or sparkling wine can be used, such as naringin, rosemary, lychee, caraway, juniper berries, sage, rosemary, Ganoderma lucidum, bay leaf, Ganoderma lucidum, quassin, citrus extracts, quassin extracts, coffee extracts, tea extracts, bitter melon extracts, lotus seed extracts, aloe vera extracts, rosemary extracts, lychee extracts, bay leaf extracts, sage extracts, caraway extracts, wormwood extracts, wormwood extracts, alginate, and alginic acid. Antioxidants are not particularly limited and can be substances commonly used as antioxidants in beer or sparkling wine, such as ascorbic acid, isoascorbic acid, and catechins. Flavorings are not particularly limited and can be common beer flavorings. Beer flavorings are substances used to add beer-like flavors, including brewing components produced through fermentation. Furthermore, beer-flavored beverages contain ethyl acetate produced through alcoholic fermentation, which functions as a flavoring agent. Therefore, in the case of alcoholic fermentation during the production of beer-flavored beverages, the need for additional beer flavorings is low, but they can be added as needed. Beer flavorings other than ethyl acetate can include esters or higher alcohols, specifically isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl hexanoate, ethyl octanoate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2 3-Diethyl-5-methylpyrazine, γ-decanoic acid lactone, γ-undecanoic acid lactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, geraniol, citral, geraniol, maltol, ethyl maltol, phenylacetic acid, furanone, furfural, methylthiopropionaldehyde, 3-methyl-2-buten-1-thiol, 3-methyl-2-butanethiol, biacetyl, ferulic acid, geraniol, geraniol acetate, ethyl butyrate, octanoic acid Decanoic acid, 9-decenoic acid, nonanoic acid, myristic acid, propionic acid, 2-methylpropionic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfoxide, 3-methylcyclopentane-1,2-dione, 2-methylbutyraldehyde, 3-methylbutyraldehyde, 2-methyltetrahydrofuran-3-one, 2-acetylglucuron, 2-methyltetrahydrofuran 3-anion, hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eucalyptol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-geranyne, furanol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol. The concentration of esters or higher alcohols in the beer-flavored beverage of the present invention can be controlled by appropriately setting the addition of dilution water or carbonated water, the sugar composition or amino acid composition of the pre-fermentation liquid before adding yeast, the concentration of sugar or amino acids, the concentration of the original extract of the pre-fermentation liquid, the yeast variety, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast multipliers, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and cooling timing. Acidulants are not particularly limited to any substance that has a sour taste, and examples include phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, or their salts. Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, or their salts are preferred, with phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid, or their salts being even better, and phosphoric acid or phosphates being particularly preferred. These acidulants can be used alone or in combination of two or more. The beer-flavored beverage of this invention contains phosphoric acid or phosphates, which does not particularly affect the suppression of the unpleasant satiating feeling of the beer-flavored beverage, can lower the pH, ensure microbial preservation, and does not impart an unpleasant sour taste to the beverage. In addition, to make the beer-flavored beverage have a more pleasant taste, in the beer-flavored beverage of the first embodiment of the present invention, the content of phosphoric acid is preferably 300 ppm by mass or more, preferably 350 ppm by mass or more, even more preferably 400 ppm by mass or more, even more preferably 450 ppm by mass or more, and especially preferably 500 ppm by mass or more. Alternatively, it can be 550 ppm by mass or more, 600 ppm by mass or more, 650 ppm by mass or more, 700 ppm by mass or more, 750 ppm by mass or more, 800 ppm by mass or more, 850 ppm by mass or more, 900 ppm by mass or more, 950 ppm by mass or more, 1000 ppm by mass or more, 1050 ppm by mass or more, 1100 ppm by mass or more, 1150 ppm by mass or more, 1200 ppm by mass or more, 1250 ppm by mass or more, 1300 ppm by mass or more, 1350 ppm by mass or more, 1400 ppm by mass or more, 1450 ppm by mass or more, or 1500 ppm by mass or more. In order to avoid imparting an unpleasant sour taste to the beer-flavored beverage, the phosphoric acid content in the beer-flavored beverage of the first embodiment of the present invention is preferably below 3000 ppm by mass, more preferably below 2800 ppm by mass, even more preferably below 2600 ppm by mass, even more preferably below 2500 ppm by mass, even more preferably below 2400 ppm by mass, even more preferably below 2300 ppm by mass, even more preferably below 2200 ppm by mass, even more preferably below 2100 ppm by mass, and especially preferably below 2000 ppm by mass. Alternatively, it can be below 1950 ppm by mass, below 1900 ppm by mass, below 1850 ppm by mass, below 1800 ppm by mass, below 1750 ppm by mass, below 1700 ppm by mass, below 1650 ppm by mass, below 1600 ppm by mass, below 1550 ppm by mass, below 1500 ppm by mass, below 1450 ppm by mass, below 1400 ppm by mass, below 1350 ppm by mass, and below 1300 ppm by mass. The phosphoric acid content of the beer-flavored beverage of the present invention can be determined by, for example, high performance liquid chromatography. Examples of preservatives include benzoic acid; benzoate salts such as sodium benzoate; benzoate esters such as propyl p-hydroxybenzoate and butyl p-hydroxybenzoate; and dimethyl dicarbonate. Alternatively, commercially available formulations such as Sanpreser (manufactured by San-Yong Yuan FFI Co., Ltd., a mixture of sodium benzoate and butyl benzoate) can also be used as preservatives. These preservatives can be used alone or in combination of two or more. The preferred concentration of the preservative is 5–1200 ppm by weight, more preferably 10–1100 ppm by weight, even more preferably 15–1000 ppm by weight, and still more preferably 20–900 ppm by weight. Examples of salts include sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, sodium citrate, disodium citrate, and trisodium citrate. These salts can be used alone or in combination with two or more other salts. 1.2 Carbon Dioxide The carbon dioxide contained in the beer-flavored beverage of this invention can be obtained from the carbon dioxide contained in the raw materials, or it can be dissolved by mixing with carbonated water or by adding carbon dioxide. Since the beer-flavored beverage of this invention undergoes alcoholic fermentation, the carbon dioxide produced in the fermentation step can be used directly; however, carbonated water can be added appropriately to adjust the amount of carbon dioxide. The carbon dioxide concentration of the beer-flavored beverage of the present invention is preferably 0.20% (w / w) or higher, more preferably 0.25% (w / w) or higher, preferably 0.30% (w / w) or higher, more preferably 0.35% (w / w) or higher, even more preferably 0.40% (w / w) or higher, even more preferably 0.42% (w / w) or higher, particularly preferably 0.45% (w / w) or higher, and also preferably 0.80% (w / w) or lower, preferably 0.70% (w / w) or lower, even more preferably 0.60% (w / w) or lower, even more preferably 0.57% (w / w) or lower, and particularly preferably 0.55% (w / w) or lower. Furthermore, in this instruction manual, the carbon dioxide concentration can be measured by shaking the container of the target beverage while immersing it in a water bath at 20°C for more than 30 minutes, adjusting the beverage temperature to 20°C, and then using a gas volume measuring device (such as GVA-500 (manufactured by Kyoto Electronics Industry Co., Ltd.)). In the case where the beer-flavored beverage of this invention is a canned beverage, the partial pressure of carbon dioxide in the canned beverage can be appropriately adjusted as long as it falls within the range of the aforementioned carbon dioxide concentration; the partial pressure of carbon dioxide in the beverage can be 5.0 kg / cm³. 2 Below, 4.5kg / cm 2Below or 4.0 kg / cm 2 Below, and 0.20 kg / cm 2 Above, 0.50 kg / cm 2 Above or 1.0 kg / cm 2 The above can also be any combination of these upper and lower limits. For example, the partial pressure of carbon dioxide in a beverage could be 0.20 kg / cm². 2 Above 5.0 kg / cm 2 Below, 0.50 kg / cm 2 Above 4.5kg / cm 2 Below or 1.0 kg / cm 2 Above 4.0 kg / cm 2 The following is a summary of the instructions. In this manual, unless otherwise specified, "gas pressure" refers to the gas pressure inside the container. Pressure can be measured using methods known to those in the industry, such as fixing a sample at 20°C to a gas manometer, temporarily opening the valve to release the gas, closing the valve again, shaking the manometer, and reading the value when the pointer reaches a certain position, or using a commercially available pressure measuring device. 1.3 Other Additives The beer-flavored beverage of the present invention may be supplemented with various additives as necessary, without impairing the effects of the invention. Examples of such additives include, for instance, colorants, foam-forming agents, fermentation promoters, yeast extracts, protein-based substances containing peptides, and flavorings such as amino acids. Colorants are substances used to impart a beer-like color to the beverage; caramel colorings, etc., may be used. Foam-forming agents are used to create beer-like foam in the beverage or to maintain the foam; plant-derived saponin-based substances such as soy saponins and soapberry saponins, peptide-containing substances such as plant proteins from corn and soybeans, and collagen peptides, yeast extracts, and milk-derived raw materials, etc., may be appropriately used. Fermentation promoters are used to promote yeast fermentation; examples include yeast extracts, bran components from rice or wheat, vitamins, and minerals, which may be used alone or in combination. 1.4 Canned Beverages The beer-flavored beverage of this invention can be a canned beverage filled into a container. The canned beverage can use containers of any shape and material, examples of which include glass bottles, easy-open cans, wooden barrels, or PET bottles. From the viewpoint of ease of handling, easy-open cans, glass bottles, or PET bottles are preferred. 2. Method for manufacturing beer-flavored beverages 2.1 Method for manufacturing beer-flavored beverages of the first state of the present invention The method for manufacturing fermented beer-flavored beverages of the first state of the present invention comprises the following steps (1) to (3). ･Step (1): A step of performing at least one treatment on the raw materials, including saccharification, boiling, and solid component removal, to obtain a pre-fermentation liquid. ･Step (2): A step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid. ･Step (3): A step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) and fermenting it to an apparent fermentation degree of 70.0% or higher (fermentation step). In this method for producing fermented beer-flavored beverages, adjustments to the concentration of the original extract, the phosphoric acid content, pH, alcohol content, color, etc., can be made at any of the following times (i) to (v), however, the adjustment steps are not mandatory. ･(i): Before step (1) ･(ii): Simultaneously with at least one of steps (1), (2), and (3) ･(iii): Between step (1) and step (2) ･(iv): Between step (2) and step (3) ･(v): After step (3) Furthermore, the method for adjusting the phosphoric acid content can be by directly blending phosphoric acid, or by adjusting the amount of phosphoric acid-containing raw materials. Additionally, if the phosphoric acid content is too high, water or carbonated water can be added to adjust it. <Step (1)> Step (1) is a step of obtaining a pre-fermentation liquid by performing at least one of the following treatments: saccharification, boiling, and solid component removal, using various raw materials. For example, when malt is used as a raw material, various raw materials containing water and malt are added to a feeding vessel or feeding tank. Alternatively, enzymes such as polysaccharide-degrading enzymes or protein-degrading enzymes that promote changes in the composition of the raw materials may be added before fermentation as necessary. Examples of such enzymes include amylase, protease, purine nucleosidase, deaminase, polyphenol oxidase, glucanase, xylanase, pectinase, cellulase, lipase, glucosidase, xanthine oxidase, and transglucosidase. In addition, enzymes that comply with Article 3, "7 Items not considered raw materials for alcoholic beverages" of the Japanese Alcohol Tax Law and the Alcohol Administration Law (amended on June 27, 2010), specifically "(3) The following enzymes added during the brewing process for the purpose of rationalizing brewing, etc.", may also be listed. By adding these enzymes, the composition of the resulting fermented beer-flavored beverage can be effectively adjusted. Hops, preservatives, sweeteners, soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, salts, and other ingredients besides malt can also be added. These ingredients can be added before, during, or after mashing. Additionally, these ingredients can be added during or after the next step of alcoholic fermentation. A mixture of various raw materials is heated to saccharify the starch in the raw materials, thus performing a saccharification process. The temperature and time of the saccharification process are preferably adjusted appropriately, taking into account the type or ratio of malt used, water and raw materials other than malt, the type or amount of enzymes used, and the concentration of the original extract in the final beverage. In this invention, from the viewpoint of adjusting the apparent fermentation degree of the beer-flavored beverage within the above-mentioned range, a saccharification temperature of 55–75°C and a saccharification time of 15–240 minutes are preferred. After saccharification, the mixture is filtered to obtain the saccharified liquid. Furthermore, it is preferable to boil the saccharification liquid. When boiling, it is best to add hops or bittering agents if these are used as raw materials. Hops or bittering agents can also be added between the start and end of boiling the saccharification liquid. Alternatively, a pre-fermentation liquid can be prepared by replacing the saccharification liquid with a liquid obtained by adding warm water to malt extract, adding hops or bittering agents, and then boiling it. Alternatively, when malt is not used in any of the raw materials, a syrup containing a carbon source, a nitrogen source (other than malt or barley containing amino acids), hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, and salts can be mixed with warm water to prepare a syrup solution. Boiling this syrup solution yields a pre-fermentation liquid. When hops are used, they can be added before boiling or between the start and end of boiling the syrup solution. <Step (2)> Step (2) is to cool the pre-fermentation liquid obtained in step (1) to obtain cooled pre-fermentation liquid. After the boiling treatment, it is transferred to a vortex tank and cooled to 0-23°C. Then, after cooling, solid components such as coagulated proteins can be removed to adjust the concentration of the original extract. After such treatment, cooled pre-fermentation liquid can be obtained. <Step (3)> Step (3) is to add yeast to the cooled pre-fermentation liquid obtained in step (2) and carry out alcoholic fermentation. The yeast used in this step can be appropriately selected considering the type of fermented beverage to be made, the target aroma, or the fermentation conditions. Top-fermentation yeast or bottom-fermentation yeast can be used. Yeast can be added to the raw materials in the form of a yeast suspension, or it can be added to the pre-fermentation liquid as a slurry obtained by concentrating yeast through centrifugation or sedimentation. Alternatively, it can be added from materials whose supernatant has been completely removed after centrifugation. The amount of yeast added to the stock solution can be appropriately set, for example, 5 × 10⁻⁶. 6 cells / mL ~ 1×10 8 Approximately [number] cells / mL. The fermentation temperature and duration during alcoholic fermentation are set to achieve an apparent fermentation degree of 70.0% or higher, for example, fermentation can be carried out at 8–25°C for 5–10 days. The temperature (raising or lowering) or pressure of the fermentation liquid can also be adjusted during the fermentation process. The apparent fermentation degree of beer-flavored beverages can be adjusted by appropriately setting the type, amount, and timing of addition of polysaccharide-degrading enzymes such as transglucosidase. Furthermore, this can be adjusted by changing the temperature (raising or lowering) or pressure of the fermentation liquid during the fermentation process. After this step, the yeast is removed using a filter or similar device, and water, flavorings, acidulants, colorings, or other additives can be added as needed. Following these steps, other steps known in the industry for manufacturing beer-flavored beverages, such as aging and filtration, can also be performed. The fermented beer-flavored beverage obtained in this way is then filled into predetermined containers and distributed on the market as a finished product. The canning method for fermented beer-flavored beverages is not particularly limited; canning methods known in the industry can be used. Through the canning process, the fermented beer-flavored beverage is filled into a container and sealed. Containers of any shape and material can be used for the canning process; examples of containers are as described above. 2.2 Method for manufacturing beer-flavored beverage of the second state of the present invention 2.2.1 Method for manufacturing fermented beer-flavored beverage The method for manufacturing fermented beer-flavored beverage of the second state of the present invention comprises the following steps (1) to (3). ･Step (1): A step of performing at least one treatment on the raw materials, including saccharification, boiling, and solid component removal, to obtain a pre-fermentation liquid. ･Step (2): A step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid. ･Step (3): A step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) to carry out fermentation (fermentation step). In this method for producing fermented beer-flavored beverages, adjustments to the concentration of the actual extract, alcohol content, color, and free amine matrix nitrogen content can be made at any of the following (i) to (v) times, however, the adjustment steps are not mandatory. ･(i): Before step (1) ･(ii): Simultaneously with at least one of steps (1), (2), and (3) ･(iii): Between step (1) and step (2) ･(iv): Between step (2) and step (3) ･(v): After step (3) <Step (1)> Step (1) is a step of obtaining a pre-fermentation liquid by performing at least one of the following treatments: saccharification, boiling, and solid component removal treatments on various raw materials. For example, when malt is used as a raw material, various raw materials containing water and malt are added to a feeding vessel or feeding tank. It is also possible to add enzymes such as polysaccharide-degrading enzymes or protein-degrading enzymes that promote changes in the composition of the raw materials before fermentation, as necessary. Examples of such enzymes include amylase, protease, purine nucleosidase, deaminase, polyphenol oxidase, glucanase, xylanase, pectinase, cellulase, lipase, glucosidase, xanthine oxidase, transglucosidase, etc. In addition, enzymes that comply with Article 3, "7 Items not considered as raw materials for alcoholic beverages" of the Japanese Alcohol Tax Law and the Alcohol Administration Law (amended on June 27, 2011) and "(3) The following enzymes are added in the brewing process for the purpose of rationalizing brewing, etc." can also be listed. By adding these enzymes, the composition of the resulting fermented beer-flavored beverage can be effectively adjusted. Hops, preservatives, sweeteners, soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, salts, and other ingredients besides malt can also be added. These ingredients can be added before, during, or after mashing. Additionally, these ingredients can be added during or after the next step of alcoholic fermentation. A mixture of various raw materials is heated to saccharify the starch in the raw materials, thus performing a saccharification process. The temperature and time of the saccharification process are preferably adjusted appropriately, taking into account the type or ratio of malt used, water and raw materials other than malt, the type or amount of enzymes used, and the concentration of the original extract in the final beverage. In the second embodiment of the present invention, from the viewpoint of adjusting the actual extract concentration of the beer-flavored beverage to 11.8% by mass or less and the alcohol content to 9.2% (v / v) or more, a saccharification temperature of 55–75°C and a saccharification time of 15–240 minutes are preferred. After saccharification, filtration is performed to obtain the saccharified liquid. Furthermore, it is preferable to boil the saccharification liquid. When boiling, it is best to add hops or bittering agents if these are used as raw materials. Hops or bittering agents can also be added between the start and end of boiling the saccharification liquid. Alternatively, a pre-fermentation liquid can be prepared by replacing the saccharification liquid with a liquid obtained by adding warm water to malt extract, adding hops or bittering agents, and then boiling it. Alternatively, when malt is not used in any of the raw materials, a syrup containing a carbon source, a nitrogen source (other than malt or barley containing amino acids), hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, and salts can be mixed with warm water to prepare a syrup solution. Boiling this syrup solution yields a pre-fermentation liquid. When hops are used, they can be added before boiling or between the start and end of boiling the syrup solution. <Step (2)> Step (2) is to cool the pre-fermentation liquid obtained in step (1) to obtain cooled pre-fermentation liquid. After the boiling treatment, it is transferred to a vortex tank and cooled to 0-23°C. Then, after cooling, solid components such as coagulated proteins can be removed to adjust the concentration of the original extract. After such treatment, cooled pre-fermentation liquid can be obtained. <Step (3)> Step (3) is the step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) to carry out alcoholic fermentation. The yeast used in this step can be appropriately selected considering the type of fermented beverage to be made, the target aroma, or the fermentation conditions. Top-fermentation yeast or bottom-fermentation yeast can be used. Yeast can be added to the raw materials in the form of a yeast suspension, or it can be added to the pre-fermentation liquid as a slurry obtained by concentrating yeast through centrifugation or sedimentation. Alternatively, it can be added from materials whose supernatant has been completely removed after centrifugation. The amount of yeast added to the stock solution can be appropriately set, for example, 5 × 10⁻⁶. 6 cells / mL ~ 1×10 8 Approximately [number] cells / mL. The fermentation temperature and duration conditions during alcoholic fermentation are set so that the actual extract concentration of the resulting beverage is 11.8% by mass or less and the alcohol content is 10.5% (v / v) or more. These conditions can be set using fermentation temperatures of, for example, 8–25°C and fermentation periods of, for example, 5–10 days. Furthermore, the temperature (raising or lowering) or pressure of the fermentation broth can be changed during the fermentation process. The actual extract concentration and alcohol content of beer-flavored beverages can be adjusted by, for example, the following methods: (i) Appropriately setting the type, amount, and timing of addition of polysaccharide-degrading enzymes such as amylase or transglucosidase, and heterologous enzymes. (ii) Changing the temperature (raising or lowering) or pressure of the fermentation broth during the fermentation process. (iii) Controlling the dissolved oxygen level in the fermentation broth by aeration during fermentation. After these steps (1) to (3), steps known to those in the industry for manufacturing beer-flavored beverages, such as storage and filtration, can also be performed. Furthermore, after these steps (1) to (3), yeast is removed by a filter, and additives such as water, flavorings, acidulants, colorings, and brewing ingredients can be added as needed. Additionally, sterilization steps can be performed before and after filling into a predetermined container, or both before and after filling, as needed. The fermented beer-flavored beverage obtained in this manner is then filled into a predetermined container and distributed on the market as a finished product. The canning method for fermented beer-flavored beverages is not particularly limited, and canning methods known to those in the industry can be used. Through the canning step, the fermented beer-flavored beverage is filled into a container and sealed. Containers of any shape and material can be used for the canning step; examples of containers are as described above. 2.2.2 Method for manufacturing non-fermented beer-flavored beverage The method for manufacturing the non-fermented beer-flavored beverage of the second embodiment of the present invention is not particularly limited. Except for controlling the concentration of the actual extract, alcohol content, etc., it is the same as the general method for manufacturing non-fermented beer-flavored beverage. One example of a method for manufacturing a non-fermented beer-flavored beverage concentrate involves first mixing predetermined amounts of wort, sweeteners, flavorings, and other ingredients to create a blend. Next, a predetermined amount of drinking water is added to the blend to prepare a primary raw material liquid. After boiling the primary raw material liquid, alcoholic beverages are added, and carbonated water is added through a carbonation step. The alcoholic beverages added are not particularly limited and can include, for example, spirits (distilled spirits) such as raw material spirits, shochu, awamori, whiskey, brandy, vodka, rum, tequila, gin, etc., as well as brewed spirits. The precipitate can also be removed at each stage by filtration, centrifugation, etc., as needed. Additionally, carbonated water can be added after the above-mentioned raw material liquid has been prepared in a concentrated state. Using these raw materials and following standard soft drink manufacturing procedures, non-fermented beverages can be easily prepared even without fermentation equipment. If the precipitate is removed before the carbonation or carbonated water addition step, the sediment or the substance causing the off-flavor can be removed, which is more ideal. The beer-flavored beverage of the second aspect of the present invention obtained in this manner will be filled into a predetermined container and distributed on the market as a finished product. The canning method for the beer-flavored beverage is not particularly limited, and canning methods known to those skilled in the art can be used. Through the canning step, the beer-flavored beverage of the present invention will be filled into a container and sealed. The canning step can use containers of any shape and material; examples of such containers include those described in "1.4 Canned Beverages". 2.3 Method for manufacturing beer-flavored beverage of the third state of the present invention The method for manufacturing beer-flavored beverage of the third state of the present invention comprises the following steps (1) to (3). ･Step (1): A step of performing at least one treatment on the raw materials, including saccharification, boiling, and solid component removal, to obtain a pre-fermentation liquid. ･Step (2): A step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid. ･Step (3): A step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) and fermenting it to an apparent fermentation degree of 70.0% or higher (fermentation step). In this method for producing beer-flavored beverages, adjustments to total nitrogen, alcohol content, pH, etc., can be made at any of the following times (i) to (v), however, the adjustment steps are not mandatory. ･(i): Before step (1) ･(ii): Simultaneously with at least one of steps (1), (2), and (3) ･(iii): Between step (1) and step (2) ･(iv): Between step (2) and step (3) ･(v): After step (3) Furthermore, in the method for manufacturing a beer-flavored beverage according to the third aspect of the present invention, in order to adjust the alcohol content, at least one step of adding ethanol and a step of adding an ethanol-containing component may be included, or neither step of adding ethanol nor the step of adding an ethanol-containing component may be included. The ethanol component added in the ethanol addition step and the step of adding an ethanol-containing component are not particularly limited, and can be, for example, spirits (distilled spirits) such as raw material wine, shochu, awamori, whiskey, brandy, vodka, rum, tequila, gin, etc., or brewed wines. <Steps (1) and (2)> Steps (1) and (2) in the method for manufacturing the beer-flavored beverage of the third state of the present invention are the same as steps (1) and (2) in the method for manufacturing the beer-flavored beverage of the first state of the present invention. <Step (3)> Step (3) is the step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) to carry out alcoholic fermentation. The yeast used in this step can be appropriately selected considering the type of fermented beverage to be made, the target aroma, or the fermentation conditions. Top-fermentation yeast or bottom-fermentation yeast can be used. Yeast can be added to the raw materials in the form of a yeast suspension, or it can be added to the pre-fermentation liquid as a slurry obtained by concentrating yeast through centrifugation or sedimentation. Alternatively, it can be added from materials whose supernatant has been completely removed after centrifugation. The amount of yeast added to the stock solution can be appropriately set, for example, 5 × 10⁻⁶. 6 cells / mL ~ 1×10 8 Approximately [number] cells / mL. The fermentation temperature and duration during alcoholic fermentation are set to achieve an apparent fermentation degree of 70.0% or higher, for example, fermentation can be carried out at 8–25°C for 5–10 days. The temperature (raising or lowering) or pressure of the fermentation liquid can also be adjusted during the fermentation process. The apparent fermentation degree of beer-flavored beverages can be adjusted by appropriately setting the type, amount, and timing of addition of polysaccharide-degrading enzymes such as transglucosidase. Furthermore, this can be adjusted by changing the temperature (raising or lowering) or pressure of the fermentation liquid during the fermentation process. After this step, the yeast is removed using a filter or similar device, and water, flavorings, acidulants, colorings, or other additives can be added as needed. To reduce the alcohol content, carbonated water can be added through a carbonation step. After steps (1) to (3), steps known to those in the industry for manufacturing beer-flavored beverages, such as storage and filtration, can also be performed. The fermented beer-flavored beverage obtained in this way is filled into a predetermined container and distributed on the market as a finished product. The canning method for fermented beer-flavored beverages is not particularly limited, and canning methods known to those in the industry can be used. Through the canning step, the fermented beer-flavored beverage is filled into a container and sealed. Containers of any shape and material can be used for the canning step, as exemplified above. 2.4 Method for manufacturing beer-flavored beverage of the fourth state of the present invention 2.4.1 Method for manufacturing fermented beer-flavored beverage The method for manufacturing fermented beer-flavored beverage of the fourth state of the present invention comprises the following steps (1) to (3). ･Step (1): A step of performing at least one treatment on the raw materials, including saccharification, boiling, and solid component removal, to obtain a pre-fermentation liquid. ･Step (2): A step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid. ･Step (3): A step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) to carry out fermentation (fermentation step). In this method for producing fermented beer-flavored beverages, adjustments to the alcohol content, original extract concentration, total polyphenol content, pH, etc., can be made at any of the following (i) to (v) times, however, the adjustment steps are not mandatory. ･(i): Before step (1) ･(ii): Simultaneously with at least one of steps (1), (2), and (3) ･(iii): Between step (1) and step (2) ･(iv): Between step (2) and step (3) ･(v): After step (3) Furthermore, in the method for manufacturing the fermented beer-flavored beverage of the fourth aspect of the present invention, in order to adjust the alcohol content, at least one step of adding ethanol and a step of adding an ethanol-containing component may be included, or the steps of adding ethanol and adding an ethanol-containing component may not be included. The ethanol component added in the ethanol addition step and the ethanol-containing component addition step is not particularly limited, and spirits (distilled spirits) such as raw material wine, shochu, awamori, whiskey, brandy, vodka, rum, tequila, gin, etc., and brewed wines may be used. <Step (1)> Step (1) is a step of obtaining a pre-fermentation liquid by performing at least one of the following treatments: saccharification, boiling, and solid component removal treatments on various raw materials. For example, when malt is used as a raw material, various raw materials containing water and malt are added to a feeding vessel or feeding tank. Alternatively, enzymes such as polysaccharide-degrading enzymes or protein-degrading enzymes that promote changes in the composition of the raw materials may be added before fermentation as necessary. Examples of such enzymes include amylase, protease, purine nucleosidase, deaminase, polyphenol oxidase, glucanase, xylanase, pectinase, cellulase, lipase, glucosidase, glucosylamylase, xanthine oxidase, and transglucosidase. In addition, enzymes that comply with Article 3, "7 Items not considered raw materials for alcoholic beverages" of the Japanese Alcohol Tax Law and the Alcohol Administration Law (amended on June 27, 2010), specifically "(3) The following enzymes added during the brewing process for the purpose of rationalizing brewing, etc.", may also be listed. By adding these enzymes, the composition of the resulting fermented beer-flavored beverage can be effectively adjusted. Hops, preservatives, sweeteners, soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, salts, and other ingredients besides malt can also be added. These ingredients can be added before, during, or after mashing. Additionally, these ingredients can be added during or after the next step of alcoholic fermentation. A mixture of various raw materials is heated to saccharify the starch in the raw materials, thus performing a saccharification process. The temperature and time of the saccharification process are preferably adjusted appropriately, taking into account the type or ratio of malt used, water and raw materials other than malt, the type or amount of enzymes used, and the concentration of the original extract in the final beverage. In the fourth embodiment of the present invention, from the viewpoint of adjusting the alcohol content of the beer-flavored beverage, a saccharification temperature of 55–75°C and a saccharification time of 15–240 minutes are preferred. After saccharification, filtration is performed to obtain the saccharified liquid. Furthermore, it is preferable to boil the saccharification liquid. When boiling, it is best to add hops or bittering agents if these are used as raw materials. Hops or bittering agents can also be added between the start and end of boiling the saccharification liquid. Alternatively, a pre-fermentation liquid can be prepared by replacing the saccharification liquid with a liquid obtained by adding warm water to malt extract, adding hops or bittering agents, and then boiling it. Alternatively, when malt is not used in any of the raw materials, a syrup containing a carbon source, a nitrogen source (other than malt or barley containing amino acids), hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, and salts can be mixed with warm water to prepare a syrup solution. Boiling this syrup solution yields a pre-fermentation liquid. When hops are used, they can be added before boiling or between the start and end of boiling the syrup solution. <Step (2)> Step (2) is to cool the pre-fermentation liquid obtained in step (1) to obtain cooled pre-fermentation liquid. After the boiling treatment, it is transferred to a vortex tank and cooled to 0-23°C. Then, after cooling, solid components such as coagulated proteins can be removed to adjust the concentration of the original extract. After such treatment, cooled pre-fermentation liquid can be obtained. <Step (3)> Step (3) is the step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) to carry out alcoholic fermentation. The yeast used in this step can be appropriately selected considering the type of fermented beverage to be made, the target aroma, or the fermentation conditions. Top-fermentation yeast or bottom-fermentation yeast can be used. Yeast can be added to the raw materials in the form of a yeast suspension, or it can be added to the pre-fermentation liquid as a slurry obtained by concentrating yeast through centrifugation or sedimentation. Alternatively, it can be added from materials whose supernatant has been completely removed after centrifugation. The amount of yeast added to the stock solution can be appropriately set, for example, 5 × 10⁻⁶. 6 cells / mL ~ 1×10 8 Approximately [number] cells / mL. The fermentation process involves controlling various conditions such as fermentation temperature and duration, for example, fermentation can be carried out at 8–25°C for 5–10 days. The temperature (raising or lowering) or pressure of the fermentation liquid can also be adjusted during the fermentation process. The alcohol content in the production of fermented beer-flavored beverages can be adjusted appropriately, for example, by setting the type, amount, and timing of polysaccharide-degrading enzymes such as transglucosidase. Furthermore, it can be adjusted by changing the temperature (raising or lowering) or pressure of the fermentation liquid during the fermentation process. After this step, the yeast is removed using a filter or similar device, and water, flavorings, acidulants, colorings, or other additives can be added as needed. To reduce the alcohol content, carbonated water can be added through a carbonation step. After steps (1) to (3), steps known to those in the industry for manufacturing beer-flavored beverages, such as storage and filtration, can also be performed. The fermented beer-flavored beverage obtained in this way is filled into a predetermined container and distributed on the market as a finished product. The canning method for fermented beer-flavored beverages is not particularly limited, and canning methods known to those in the industry can be used. Through the canning step, the fermented beer-flavored beverage is filled into a container and sealed. Containers of any shape and material can be used for the canning step, as exemplified above. 2.4.2 Method for manufacturing non-fermented beer-flavored beverage The method for manufacturing the non-fermented beer-flavored beverage of the fourth embodiment of the present invention is not particularly limited. Except for controlling the concentration of the original extract, alcohol content, etc., it is the same as the general method for manufacturing non-fermented beer-flavored beverage. One example of a method for manufacturing a non-fermented beer-flavored beverage concentrate involves first mixing predetermined amounts of wort, sweeteners, flavorings, and other ingredients to create a blend. Next, a predetermined amount of drinking water is added to the blend to prepare a primary raw material liquid. After boiling the primary raw material liquid, ethanol or an alcoholic beverage is added, and carbonated water is added via a carbonation step. The precipitate can also be removed at each stage by filtration, centrifugation, etc., as needed. Additionally, carbonated water can be added after the above-mentioned raw material liquid has been prepared in a concentrated state. Using these raw materials and following standard soft drink manufacturing procedures, non-fermented beverages can be easily prepared even without fermentation equipment. If the precipitate is removed before the carbonation or carbonated water addition step, the sediment or the substance causing the off-flavor can be removed, which is more ideal. The beer-flavored beverage of the fourth aspect of the present invention obtained in this manner will be filled into a predetermined container and distributed on the market as a finished product. The canning method for the beer-flavored beverage is not particularly limited, and canning methods known to those skilled in the art can be used. Through the canning step, the beer-flavored beverage of the present invention will be filled into a container and sealed. The canning step can use containers of any shape and material; examples of such containers include those described in "1.4 Canned Beverages". 3. Method for Improving the Aroma of Beer-Flavored Beverages 3.1 Method for Improving the Aroma of Beer-Flavored Beverages of the First State of the Invention The present invention also relates to a method for improving the aroma of beer-flavored beverages. Specifically, the method for improving the aroma of the first state of the present invention involves adjusting the beer-flavored beverage to achieve an original extract concentration of 20.0% by mass or more, an apparent degree of fermentation of 70.0% or more, and an alcohol content of less than 25.0% (v / v). In this specification, the "aroma" of beer-flavored beverages includes the umami of malt, the rich flavor derived from malt, drinking satisfaction, and flavor thickness. Additionally, in this specification, "aroma improvement" or "improved aroma" means that a beverage whose apparent fermentation level and original extract concentration have been adjusted to the aforementioned range, achieving a malty or smooth taste similar to beer, compared to a beverage without such adjustments. The methods for adjusting the concentration of the original extract and the degree of fermentation are as described in "1. Beer-flavored beverages" and "2. Methods for manufacturing beer-flavored beverages" above. 3.2 Method for Improving the Aroma of Beer-Flavored Beverages in the Second State of the Invention The present invention also relates to a method for improving the aroma of beer-flavored beverages. Specifically, the method for improving the aroma of beer-flavored beverages in the second state involves adjusting the beer-flavored beverage to a concentration of 11.8% by mass or less for the actual extract and an alcohol content of 10.5% (v / v) or more. The method for adjusting the concentration of the actual extract and the alcohol content is as described in "1. Beer-flavored beverages" and "2. Method for manufacturing beer-flavored beverages" above. 3.3 Method for Improving the Aroma of Beer-Flavored Beverage in the Third State of the Invention The present invention also relates to a method for improving the aroma of a beer-flavored beverage. Specifically, the method for improving the aroma in the third state of the present invention involves adjusting the beer-flavored beverage to achieve an apparent degree of fermentation of 70.0% or more and an alcohol content of 10.5% (v / v) or more. The methods for adjusting the appearance, fermentation degree, and alcohol content are as described in "1. Beer-flavored Beverages" and "2. Methods for Manufacturing Beer-flavored Beverages" above. 3.4 Method for Improving the Aroma of Beer-Flavored Beverage in the Fourth Embodiment of the Invention The present invention also relates to a method for improving the aroma of a beer-flavored beverage. Specifically, the method for improving the aroma in the fourth embodiment of the present invention involves adjusting the beer-flavored beverage to achieve an original extract concentration of 19.2% by mass or more and an alcohol content of 12.5% ​​(v / v) or more. The method for adjusting the concentration and alcohol content of the original extract is as described in "1. Beer-flavored Beverage" and "2. Method for Manufacturing Beer-flavored Beverage" above. [Example] The present invention will be further described in detail below with reference to examples, etc., but the present invention is not limited to these examples. In addition, in the examples, the original extract concentration and apparent degree of fermentation were determined according to the method described in the revised BCOJ beer analysis method (issued by the Japan Brewers Association, edited by the International Technical Committee [Analysis Committee] of the Brewing Association, 2013 revised and supplemented). 1. Example of the first embodiment of the present invention <Beverage preparation>: Crushed barley malt is added to a feed tank containing 120L of warm water. The temperature is gradually increased and maintained, and the mixture is filtered to remove malt meal and other residues. After filtration, the raw material liquid and hops are added to a boiling kettle. Sugar solution is added at a predetermined malt ratio, and the volume is adjusted to 100L with warm water to obtain hot wort. Furthermore, the malt ratio is adjusted to 40-100%. Beer-flavored beverages with a 100% malt ratio do not have added sugar solution. The obtained hot wort is cooled and aerated using oxygen to obtain 60L of pre-fermentation liquid before yeast addition. Beer yeast (top-fermentation yeast) is added to the pre-fermentation liquid obtained in this way, and it is fermented for about one week. After a further maturation period of about one week, the yeast is removed by filtration, and extract is added to adjust the water to produce a beer-flavored beverage. In each embodiment and comparative example, the amount or type of raw materials such as malt or hops, the saccharification mode, the type, amount and timing of addition of polysaccharide-degrading enzymes and proteolytic enzymes, the set temperature of each temperature zone when preparing wort, the holding time, pH adjustment, the turbidity during wort filtration, the timing of hop addition, the boiling time, fermentation conditions, etc., are appropriately set to adjust the color to 5EBC or higher, the alcohol content to less than 25.0%, and the original extract concentration, apparent degree of fermentation, pH, and phosphoric acid content shown in Table 1. The sensory evaluation of the beer-flavored beverages was conducted by having the same six focus group participants taste each beverage as described below. Participants at each seminar tasted beer-flavored beverages cooled to approximately 4°C. For evaluation items such as "beer-like malt flavor" and "smooth and pleasant taste," they evaluated the beverages using a scoring scale of 0.1, ranging from 3.0 (maximum) to 1.0 (minimum), according to the following scoring criteria. The average score from the six seminar participants was calculated. Samples meeting the criteria "1.0," "2.0," and "3.0" for each evaluation item were prepared in advance to ensure consistency among the participants. Furthermore, in the sensory evaluations of all examples and comparative examples, no differences in score values ​​exceeding 2.0 were observed among the participants for the same beverage. [Beer-like malt flavor] ･ "3.0": A very strong beer-like malt flavor. ･ "2.5": A strong beer-like malt flavor. ･ "2.0": A beer-like malt flavor is perceptible. ･ "1.5": A beer-like malt flavor is not very perceptible. ･ "1.0": A beer-like malt flavor is almost imperceptible. [Comfortable and smooth taste] ･ "3.0": A very strong sense of comfort and smoothness. ･ "2.5": A strong sense of comfort and smoothness. ･ "2.0": A noticeable sense of comfort and smoothness. ･ "1.5": A faint sense of comfort and smoothness. ･ "1.0": Almost no sense of comfort and smoothness. In addition, a comprehensive evaluation will be conducted based on the aforementioned three evaluation items, according to the following criteria: [Comprehensive Evaluation] ･ "A": The average score of both tested sensory evaluation items is 2.0 or higher. ･ "B": The average score of one of the tested sensory evaluation items is below 2.0. Based on the results of the examples, if the concentration of the original extract in the beer-flavored beverage is above 20.0% by mass and the apparent degree of fermentation is above 70.0%, and the alcohol content is below 25.0% (v / v), then a beverage with a "beer-like malt flavor" and a "smooth and pleasant taste" can be provided. 2. Embodiment of the Second State of the Invention <Preparation of Beverage> Crushed barley malt is added to a feed tank containing 120L of warm water. The temperature is gradually increased and maintained, and the mixture is filtered to remove malt meal and other contaminants. After filtration, the raw material liquid and hops are added to a boiling kettle. Sugar solution is added in the manner described in the table to achieve the malt ratio, and the volume is adjusted to 100L with warm water to obtain hot wort. Furthermore, the beer-flavored beverage with a 100% malt ratio does not contain added sugar solution. The obtained hot wort is cooled and aerated using oxygen to obtain 60L of pre-fermentation liquid before yeast addition. Beer yeast (top-fermentation yeast) is added to the pre-fermentation liquid obtained in this manner, and it is fermented for about one week. After a further maturation period of about one week, the yeast is removed by filtration, and extract is added to adjust the water to produce a beer-flavored beverage. In each embodiment and comparative example, the amount or type of raw materials such as malt or hops, the saccharification mode, the type, amount and timing of addition of polysaccharide-degrading enzymes, the set temperature of each temperature zone during wort preparation, the holding time, pH adjustment, the turbidity during wort filtration, the timing of hop addition, the boiling time, fermentation conditions, etc., are appropriately set to achieve the actual extract concentration, alcohol content and free amine nitrogen (FAN) content shown in Tables 2 and 3. The sensory evaluation of the beer-flavored beverages was conducted by having the same six focus group participants taste each beverage as described below. Participants at each seminar tasted beer-flavored beverages cooled to approximately 4°C. For evaluation items such as "stimulation" and "refreshing taste," they evaluated the beverages using a rating scale of 0.1, ranging from 3.0 (maximum) to 1.0 (minimum), according to the following scoring criteria. The average rating of the six participants was calculated. Samples meeting the criteria "1.0," "2.0," and "3.0" for each evaluation item were prepared in advance to ensure consistency among the participants. Furthermore, in all sensory evaluations of the examples and comparative examples, no differences in ratings exceeding 2.0 were observed among the participants for the same beverage. [Stimulation Level] ･ "3.0": Very strong stimulation. ･ "2.5": Strong stimulation. ･ "2.0": Stimulation is perceptible. ･ "1.5": Little stimulation. ･ "1.0": Almost no stimulation. [Refreshing and pleasant taste] ･ "3.0": A very strong feeling of refreshing and pleasant taste. ･ "2.5": A strong feeling of refreshing and pleasant taste. ･ "2.0": A feeling of refreshing and pleasant taste. ･ "1.5": A feeling of refreshing and pleasant taste. ･ "1.0": A feeling of almost no refreshing and pleasant taste. In addition, a comprehensive evaluation will be conducted based on the aforementioned three evaluation items, according to the following criteria: [Comprehensive Evaluation] • "S": The average score of both tested sensory evaluation items is 2.5 or higher. • "A": The average score of both tested sensory evaluation items is 2.0 or higher, and does not meet the "S" criterion. • "B": The average score of either of the tested sensory evaluation items is below 2.0. • "C": The average score of neither of the tested sensory evaluation items is below 2.0. Based on the results of the examples, if the concentration of the actual extract in the beer-flavored beverage is below 11.8% by mass and the alcohol content is above 10.5% (v / v), a beverage with a "stimulating" and "pleasant and refreshing taste" can be provided. 3. Embodiment of the third state of the present invention <Beverage Preparation> Crushed barley malt was added to a feed tank containing 120L of warm water. The temperature was gradually increased and maintained, and the mixture was filtered to remove malt meal and other impurities. After filtration, the raw liquid and hops were added to a boiling kettle. Sugar solution was added at a predetermined malt ratio, and the volume was adjusted to 100L with warm water to obtain hot wort. Furthermore, the malt ratio was adjusted to 40-100%. Beer-flavored beverages with a 100% malt ratio did not have sugar solution added. The obtained hot wort was cooled and aerated to obtain 60L of pre-fermentation liquid before yeast addition. Additionally, spirits were added to the beverages of Comparative Examples 8-10 to adjust the alcohol content. The beverages of other examples and comparative examples did not contain the addition of ethanol or ethanol-based components. Beer yeast (top-fermentation yeast) is added to the pre-fermentation liquid obtained in this way, and it is fermented for about one week. After a further maturation period of about one week, the yeast is removed by filtration, and extract is added to adjust the water to produce a beer-flavored beverage. In each embodiment and comparative example, the amount or type of raw materials such as malt or hops, the saccharification mode, the type, amount and timing of addition of polysaccharide-degrading enzymes and proteolytic enzymes, the set temperature of each temperature zone when preparing wort, the holding time, pH adjustment, the turbidity during wort filtration, the timing of hop addition, the boiling time, fermentation conditions, etc., are appropriately set to achieve the alcohol content, apparent degree of fermentation, and total nitrogen content shown in Table 4. The sensory evaluation of the beer-flavored beverages was conducted by having the same six focus group participants taste each beverage as described below. Participants at each seminar tasted beer-flavored beverages cooled to approximately 4°C. For evaluation items such as "alcoholic stimulation" and "refreshing taste," they evaluated the beverages using a scoring scale of 0.1, ranging from 3.0 (maximum) to 1.0 (minimum), according to the following scoring criteria. The average score from the six participants was calculated. Samples meeting the criteria "1.0," "2.0," and "3.0" for each evaluation item were prepared beforehand to ensure consistency among the participants. Furthermore, in all sensory evaluations of the examples and comparative examples, no differences in score values ​​exceeding 2.0 were observed among the participants for the same beverage. [Stimulation from alcohol] • "3.0": Very strong stimulation from alcohol. • "2.5": Strong stimulation from alcohol. • "2.0": Stimulation from alcohol is perceptible. • "1.5": Little stimulation from alcohol. • "1.0": Almost no stimulation from alcohol. [Refreshing and pleasant taste] ･ "3.0": A very strong feeling of refreshing and pleasant taste. ･ "2.5": A strong feeling of refreshing and pleasant taste. ･ "2.0": A feeling of refreshing and pleasant taste. ･ "1.5": A feeling of refreshing and pleasant taste. ･ "1.0": A feeling of almost no refreshing and pleasant taste. In addition, a comprehensive evaluation will be conducted based on the aforementioned three evaluation items, according to the following criteria: [Comprehensive Evaluation] • "A": The average score of both tested sensory evaluation items is 2.0 or higher. • "B": The average score of one of the tested sensory evaluation items is 2.0 or higher. • "C": The average score of both tested sensory evaluation items is below 2.0. Based on the results of the examples, if the apparent degree of fermentation in the beer-flavored beverage is above 70.0% and the alcohol content is above 10.5% (v / v), it can provide a beverage with a "stimulating sensation from alcohol" and a "pleasant and refreshing taste". 4. Embodiment 4 of the present invention <Beverage Preparation> Crushed barley malt was added to a feed tank containing 120L of warm water. The temperature was gradually increased and maintained, and the mixture was filtered to remove malt meal and other contaminants. After filtration, the raw material liquid and hops were added to a boiling kettle. Sugar solution was added at a predetermined malt ratio, and the volume was adjusted to 100L with warm water to obtain hot wort. Furthermore, the malt ratio was adjusted to 40-100%. A beer-flavored beverage with a 100% malt ratio did not have sugar solution added. The obtained hot wort was cooled and aerated using oxygen to obtain 60L of pre-fermentation liquid before yeast addition. Additionally, the beverages in Comparative Examples 7-10 had spirits added to adjust the alcohol content. The beverages in other embodiments and comparative examples did not contain the addition of ethanol or ethanol-based components. Beer yeast (top-fermentation yeast) is added to the pre-fermentation liquid obtained in this way, and it is fermented for about one week. After a further maturation period of about one week, the yeast is removed by filtration, and extract is added to adjust the water to produce a beer-flavored beverage. In each embodiment and comparative example, the amount or type of raw materials such as malt or hops, the saccharification mode, the type, amount and timing of addition of polysaccharide-degrading enzymes and proteolytic enzymes, the set temperature of each temperature zone when preparing wort, the holding time, pH adjustment, the turbidity of wort during filtration, the timing of addition of hops, the boiling time, fermentation conditions, etc., are appropriately set to achieve the alcohol content, original extract concentration, and total polyphenol content shown in Table 5. The sensory evaluation of the beer-flavored beverages was conducted by having the same six focus group participants taste each beverage as described below. Participants at each seminar tasted beer-flavored beverages cooled to approximately 4°C. For evaluation items such as "alcoholic kick" and "malty flavor," they evaluated the beverages using a scoring scale of 0.1, ranging from 3.0 (maximum) to 1.0 (minimum), according to the following scoring criteria. The average score from the six participants was calculated. Samples meeting the criteria "1.0," "2.0," and "3.0" for each evaluation item were prepared beforehand to ensure consistency among the participants. Furthermore, in all sensory evaluations of the examples and comparative examples, no differences in score values ​​exceeding 2.0 were observed among the participants for the same beverage. [Stimulation from alcohol] • "3.0": Very strong stimulation from alcohol. • "2.5": Strong stimulation from alcohol. • "2.0": Stimulation from alcohol is perceptible. • "1.5": Little stimulation from alcohol. • "1.0": Almost no stimulation from alcohol. [Wheat Flavor] ･ "3.0": Very strong wheat flavor. ･ "2.5": Strong wheat flavor. ･ "2.0": Wheat flavor is perceptible. ･ "1.5": Wheat flavor is barely perceptible. ･ "1.0": Almost no wheat flavor. In addition, a comprehensive evaluation will be conducted based on the aforementioned three evaluation items, according to the following criteria: [Comprehensive Evaluation] • "A": The average score of both tested sensory evaluation items is 2.0 or higher. • "B": The average score of one of the tested sensory evaluation items is 2.0 or higher. • "C": The average score of both tested sensory evaluation items is below 2.0. Based on the results of the examples, if the concentration of the original extract in the beer-flavored beverage is 19.2% by mass or more, the alcohol content is 12.5% ​​(v / v) or more, the total polyphenol content is 42 mg / L or more, and the malt ratio is 40% by mass or more, then a beverage with "the stimulation from alcohol" and "malt flavor" can be provided.

Claims

1. A beer-flavored beverage having a real extract concentration of less than 11.8% by mass and an alcohol content of more than 10.5% (v / v).

2. For the beer-flavored beverages requested in item 1, the actual extract concentration is less than 6.0% by mass, the alcohol content is more than 14.0% (v / v), the color is more than 20.0 EBC and less than 80.0 EBC, the free amino nitrogen (FAN) content is more than 8 mg / 100 mL, and the raw materials used are at least other than malt and yeast-metabolizable malt.

3. A method for manufacturing a beer-flavored beverage, comprising a fermentation step in which the alcohol content is 10.5% (v / v) or higher; wherein the concentration of the actual extract of the aforementioned beer-flavored beverage is 11.8% by mass or less.

4. A beer-flavored beverage having an apparent degree of fermentation of 70.0% or more and an alcohol content of 10.5% (v / v) or more.

5. The beer-flavored beverage as requested in item 4, wherein the total nitrogen content is between 68 mg / 100 mL and 180 mg / 100 mL.

6. The beer-flavored beverage as requested in item 4, wherein the total nitrogen content is between 92 mg / 100 mL and 180 mg / 100 mL.

7. A method for manufacturing a beer-flavored beverage, comprising a fermentation step in which the apparent degree of fermentation is 70.0% or more and the alcohol content is 10.5% (v / v) or more.

8. A beer-flavored beverage having an original extract concentration of 19.2% by mass or more and an alcohol content of 12.5% ​​(v / v) or more.

9. The beer-flavored beverage as requested in item 8, wherein the total polyphenol content is 100 mg / L or more.

10. A method for manufacturing a beer-flavored beverage, comprising a fermentation step in which the alcohol content is 12.5% ​​(v / v) or higher; wherein the concentration of the original extract of the aforementioned beer-flavored beverage is 19.2% by mass or higher.

11. Beer-flavored beverages as described in any of the following requests: 1, 2, 4, 5, 6, 8, and 9, wherein the ingredients do not contain ethanol or ethanol-containing components.

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