PROBLEM TO BE SOLVED: To provide a fermented malt beverage having enhanced hop fragrance and reduced astringency, and a manufacturing method thereof.SOLUTION: The manufacturing method of a fermented malt beverage using hops as raw material includes: subjecting the hops to a first heat treatment in advance under conditions at a temperature of 65°C or higher and lower than 90°C for 1 minute or more and less than 60 minutes; then subjecting to a second heat treatment under conditions at a temperature of 40°C to 55°C for 60 to 180 minutes; and adding the hops to a raw material mixture after completion of all the processes including heating operation in the method and after cooling of the raw material mixture.
