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A powdered malt wort product for preparing beverages is produced by fermenting a brewer\s malt wort with a lactic acid producing bacteria such as Streptococcus faecalis and then spray-drying the fermented wort. The resultant powdered fermented wort may be mixed with cocoa or chocolate, plus milk sol

A powdered malt wort product for preparing beverages is produced by fermenting a brewer\s malt wort with a lactic acid producing bacteria such as Streptococcus faecalis and then spray-drying the fermented wort. The resultant powdered fermented wort may be mixed with cocoa or chocolate, plus milk solids and sugar to produce a beverage.

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A powdered malt wort product adapted to be mixed with cocoa or chocolate, plus milk solids and sugar, and then dissolved in water to form a beverage, said product being prepared by a process consisting essentially of inoculating a fermentable brewer\s malt wort having an extract concentration of fro

A powdered malt wort product adapted to be mixed with cocoa or chocolate, plus milk solids and sugar, and then dissolved in water to form a beverage, said product being prepared by a process consisting essentially of inoculating a fermentable brewer\s malt wort having an extract concentration of from 5 to 18%, with a lactic acid producing bacteria consisting of Streptococcus faecalis in an amount effective for fermenting the wort; then fermenting the wort at a temperature of from about 25°C. to about 40°C. to obtain a fermented wort having a pH above 4.0; and then spray-drying the fermented wort to obtain the powdered malt wort product.