To provide an extract or other substance that can impart not only bitternessand aromabut also taste elements such as koku and robustness without increasingastringency or harshness,and to provide a beverage having superior koku and robustness.Increasing hop-derived polyphenols, particularly trimeric proanthocyanidinmakes itpossible to provide beverages with koku and robustness without increasingastringency orlingering aftertaste.