The problem addressed by the present invention is to provide a method that is for producing a non-alcoholic beer-flavored malt beverage and that achieves a low ethanol concentration of less than 0.005 vol% even in the case that fermentation is performed for approximately 3-20 days at a temperature of approximately 3-7°C. The solution to the problem is a method that is for producing a non-alcoholic beer-flavored malt beverage and that includes: a step for adding yeast to a wort having a Brix value of 15-50； and a step for fermenting the wort to which the yeast has been added.本發明之課題在於提供一種無酒精啤酒風味麥芽飲料之製造方法，其在溫度約3~7℃下進行約3~20天醱酵之情形時，亦可達成未達0.005體積%之低乙醇濃度。解決課題之手段係一種無酒精啤酒風味麥芽飲料之製造方法，其包括：向Brix值為15~50之麥汁中添加酵母之步驟；及使添加有酵母之麥汁醱酵之步驟。
