Beer is prepared by a process involving separately fermenting with yeast a malt wort containing malt extract, and an adjunct sugar solution, separating yeast after fermentation and blending the fermented malt wort and the fermented sugar solution to provide a beer product closely similar in flavor to beer made by fermenting a wort containing malt extract and a sugar adjunct. This process allows the fermentation of solutions having a low content of nitrogenous substances without producing unpleasant flavors, and the process provides substantial savings in capital and operating costs in breweries.