PRODUCTION OF SPARKLING BEER

PROBLEM TO BE SOLVED: To control the flavor of sparkling beer by regulating the amounts of malic acid and succinic acid formed in a fermented liquid obtained after fermentation in a method for producing a sparkling beer from a raw material using malt in an amount smaller than that of a subsidiary raw material. SOLUTION: In a method for producing a sparkling beer by mixing a mash which is obtained by throwing a malt, a subsidiary raw material and warm water to a fermenting pot with a mash which is prepared by adding a malt and warm water to a fermenting tank to give a mash, passing the mash through a filtration process and a boiling process and fermenting, the fermentation temperature is adjusted to 10-14 deg.C and the amount of beer yeast to be added is controlled in the fermentation process to control the contents of malic acid and succinic acid formed after the completion of the fermentation.