The present invention addresses the problem of providing a beer taste beverage in which the odor of oxidized soy sauce is suppressed, a method for producing a beer taste beverage, and a method for improving the aroma of a beer taste beverage. The beer taste beverage according to the present invention has an L*a*b* color system a* value of 1.0 or higher and an acetic acid ester content of 2.0 mg/L or higher. The method for producing a beer taste beverage according to the present invention comprises producing a beverage so that the L*a*b* color system a* value is 1.0 or higher and the acetic acid ester content is 2.0 mg/L or higher. The method for improving the aroma of a beer taste beverage according to the present invention is a method for improving the aroma of a beer taste beverage wherein the beer taste beverage is prepared so that the L*a*b* color system a* value is 1.0 or higher and the acetic acid ester content is 2.0 mg/L or higher.
