PURPOSE: To efficiently remove polyphenol and obtain a beer excellent in durability without causing turbidity during storage by subjecting malt hulls to dipping treatment with water or hot water, mixing the resultant malt hulls in a saccharified solution of pulverized malt free of hulls and filtering the mixture.

CONSTITUTION: Malts are pulverized and hulls are separated therefrom. The resultant grains are mixed with warm water to provide a saccharified solution. On the other hand, the hulls are dipped in water or hot water at 15-80°C normally for 5-180min to elute polyphenol. The resultant hulls as a filtration aid are mixed with the saccharified solution and filtered. Hop is then added to the resultant wort, which is subsequently boiled and cooled. A yeast is then added to ferment and age the wort. The obtained fermented and aged wort is subsequently filtered to afford beer excellent in durability.