Method for producing alcohol-free beer vinegar and beer vinegar beverage through fermentation

The invention provides a method for producing an alcohol-free beer vinegar and an alcohol-free beer vinegar beverage through fermentation. The method comprises the following steps: with barley malt or wort as a raw material, carrying out hybrid-fungus aroma-enhanced beer fermentation by using aroma-producing yeast and beer yeast; and then carrying out hybrid-bacterium acetic acid fermentation by using lactic acid bacteria and Acetobacter rancens so as to obtain the alcohol-free beer vinegar with alcohol content of less than 0.03%. The alcohol-free beer vinegar has soft sour taste and rich aroma and only undergoes simple blending so as to prepare the alcohol-free beer vinegar beverage with rich aroma and agreeable sour and sweet taste. Through hybrid-fungus and hybrid-bacterium fermentation, the composition of organic acid in the beer vinegar can be adjusted, the flavor of the beer vinegar can be improved, and the utilization rate of raw materials can be increased; moreover, lactic acid bacteria produce organi