Process for producing malt-based drink from malt fractioned by tissue

A process for producing malt-based beverage, in which any components, affecting flavor, foam quality. flavor stability and suspension stability, of the malt based beverage can be regulated by separating driedmalt barley as a rawmaterial for malt-based beverage by tissues. In particular, the process for producing malt-based beverage comprises separating dried malt barley into endsperm, endothelial layer, husk, acrospire, malt rootlets and unseparated part fractions and preparing a starting material of malt-based beverage from each or blend of the thus obtained by-tissue fractions, the each or blend optionally further mixed with wholegrain malt not subjected to fractioning, so that any components, affecting flavor, foam quality, flavor stability and suspension stability, of the malt-based beverage can be regulated.