| abstract |
Method of producing a sports drink having an alcohol content of less than about 1.2% by volume, preferably less than 0.5% by volume, comprising the following steps: (i) providing malt and grains optionally without malting; (ii) provide maceration liquor produced from spent grains; (iii) process the malt and the maceration liquor to obtain a must; (iv) ferment the wort using a yeast, preferably maltose negative yeast; (v) optionally, mix with flavor (s) and / or vitamin (s); and (vi) optionally, adding sugar (s), in which the production of maceration liquor produced from spent grains provided in step (ii) comprises extracting and / or solubilizing proteins contained in the spent grains, in that said extraction and / or solubilization of proteins contained in the spent grains comprises (a) mechanical crushing of the spent grains, (b) mixing of the spent grains mechanically decomposed with bracing liquor, (c) enzymatic degradation. |