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啤酒味飲料中泡沫品質,特別是為了改善泡沫安定性之新穎的方法。具體係將啤酒味飲料中,來自麥之萃取物的量調節為0.1~2重量%。