METHOD OF PRODUCING A NEUTRAL TASTING ALCOHOLIC BEVERAGE

A neutral tasting alcoholic beverage prepared by mashing a well modified standard brewers malt, with hops and water at a temperature of 40 DEG C. to 45 DEG C. for a period of time of between 10 to 30 minutes, and thereafter raising the temperature to from 60 DEG C. to 62 DEG C. to obtain a wort. The wort, in an amount of from 2% to 20%, is mixed with a fermentable carbohydrate and water at a temperature of between 80 DEG C. and 90 DEG C. in an amount of from 80% to 98%, to obtain a fermentable solution, which is then cooled to between 14 DEG C. to 20 DEG C., and pitched with brewers yeast. It is then fermented for from 4 to 8 days at from 14 DEG C. to 20 DEG C. and thereafter cooled to 0 DEG C. for from 4 to 7 days, and filtered to obtain the neutral tasting alcoholic beverage.