The present invention aims to provide a novel process for producing beer or beer-like beverage in which setting of heating conditions with enhanced flexibility can be allowed and in which hop flavor components can be reduced or eliminated. In the step (a), hop together with a solvent of which amount is, per kg of pelletized raw hop, 25 to 100 liters and an additional amount corresponding to evaporation loss thereof is boiled so that 1 to 15 kg of evaporation loss is attained per kg of pelletized raw hop. In the step (b), the hop-treated liquid matter obtained by the preceding step (a) is added to a raw material liquid, and the mixture of the raw material liquid and the hop-treated liquid matter is boiled.
