An effervescent beverage containing a grain degradation product which contains creamy and tasty foam having a refreshing texture and a new texture of a prolonged creamy-foam retention is formed on the effervescent beverage upon drinking, a method for dispensing and a dispenser of such effervescent beverage are disclosed. According to the present invention, there is provided a method for dispensing the effervescent beverage containing a grain degradation product by cooling the effervescent beverage and pouring it into a vessel to serve, wherein foam having a snow-like refreshing texture and a new texture of a prolonged creamy-foam retention is formed on the effervescent beverage, said method comprising: forming a slurry containing the extract-frozen microparticles by cooling and stirring the effervescent beverage, preparing the frozen foam of the effervescent beverage containing the extract-frozen microparticles and fine bubbles by cooling and stirring the slurry and incorporating the outside gas into the slurry, and supplying the prepared frozen foam of the effervescent beverage to the effervescent beverage poured into a vessel as a foam component.本發明提供一種於飲用時，形成有具有清爽之食感且為奶油狀，並且氣泡保持性持續之可口性較高的新食感之氣泡的含穀類分解物之發泡性飲料，並揭示該發泡性飲料之分配方法、及分配器。根據本發明，於將含穀類分解物之發泡性飲料加以冷卻並注出至容器中而提供的含穀類分解物之發泡性飲料之分配方法中，藉由對含穀類分解物之發泡性飲料液進行冷卻及攪拌處理而形成包含萃取物凍結微粒之漿料，並藉由對該漿料進行冷卻、攪拌及外部氣體夾帶處理而製備含有萃取物凍結微粒及微細氣泡的含穀類分解物之發泡性飲料之凍結發泡體，將該製備之含穀類分解物之發泡性飲料之凍結發泡體作為泡沫成分供給於注出至容器中的含穀類分解物之發泡性飲料中，藉此可提供一種形成有具有如雪般清爽之食感且為奶油狀，並且氣泡保持性持續之新食感之氣泡的含穀類分解物之發泡性飲料。
