An alcohol free or low alcohol fermented malt based beverage having an alcohol content of not more than 0.7 vol. %, characterized by a relationship y≧Axb, wherein A=0.25 and b=1.5. The x is the ratio between unfermentable over real extracts, wherein the unfermentable extract is the value of the real extract less the total content of real sugars, which are fructose, maltose, glucose, maltotriose, and saccharose. The y is the ratio between the combined content of maltopentaose, maltohexaose, and maltoheptaose over the total amount of main sugars, wherein the main sugars are fructose, maltose, glucose, saccharose, maltotriose, maltotetraose, maltopentaose, maltohexaose, and maltoheptaose. Also, a method for producing an alcohol free or low alcohol fermented malt based beverage including preparing a wort of fermentability not higher than 29%; and fermenting the prepared wort in a fermentation tank by a cold contact process.
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