eer is for its glycemic index and for alcohol content inappropriate drink for patients with diabetes mellitus. Traditional social habits, however, lead diabetics to drinking the beer and it has negative health effects in these patients. On the other hand, beer contains substances with a beneficial health effect, such as flavionoids, saponins, prebiotics, vitamin B complex and others. Also, for its isotonicity with blood and a suitable pH value the beer is appropriate for supplementation of liquids during physical activities. Therefore, the beer with reduced content of sugar and alcohol could be a desirable functional food not only for diabetics. While there are both low-sugar beers and low-alcohol beers on the market, “non-alcoholic diabetic” is not yet commercially available. In this research we present the method of beer production by vacuum distillation with an alcohol content less than 1.2 vol % and with a maximum of sugar content not more than 0.75 g/100 ml.
Keywords: alcohol; beer; carbohydrates; diabetes; low content.