Abstract: In this paper the possibility to apply the extruded maize grist with germ to making beer was explored. Its so lvent extraction (dry material) ratio is more than that of unextruded maize grist and approximate to that of unextruded rice flour. The unextruded rice flour or maize grist with germ in traditional technological process may be replaced by the extruded maize grist with germ. The quantity of this maize gristused as the beer adjunct is about 8% less than that of unextruded maize grist, the germ of which was removed in traditional technological process. The quantity of barley malt corresponded to this maize grist is about 10 % less than that of traditional technological process.