Production methods and beer production for soybean peptides of beer

The present invention also by reducing the amount of malt extract, taste is rich, for the purpose of preparation of beer-flavored beer rich in taste. The present invention, in the fermentation raw material, a method for producing beer, wherein a soybean protein was added to hydrolyzed soy peptides at acidic or neutral enzyme from Aspergillus genus to yeast fermentation. As a result, one in which it is possible to produce a beer that is malt extract concentration rich beer flavor even less 9Brix.