Refined fermented beverage and method for producing the same, including neutral malt beverages, having reduced or negligible levels of organic acids, particularly acetic acid, relative to bright beer and other untreated fermented beverages. The refined fermented beverage is produced using a caustic dosing system to neutralize naturally-present organic acids typically present in untreated fermented beverages and convert them into their respective conjugate bases as salts. The salts of the neutralized organic acids are then removed or separated from the treated fermented beverage to form the refined fermented beverage.