Disclosed is a novel means for improving the foam quality, especially the foam stability of a beer taste drink. Specifically, the extract content derived from barley is controlled to 0.1-2% by weight in a beer taste drink.本發明係提供為了改善非發酵無酒精啤酒味飲料中泡沫品質,特別係泡沫安定性之新穎的方法。具體係將非發酵無酒精啤酒味飲料中,來自麥之萃取物的份量調節為0.1~2重量%。