A method of producing a heated liquid to be fermented which at least comprises heating at least a portion of a liquid to be fermented to thereby form maltol and furaneol in the liquid to be fermented； a heated liquid to be fermented which is obtained by this method； and a beer taste drink having an enriched taste and a spicy aroma which is produced by using the heated liquid to be fermented as described above. The heating treatment is carried out preferably at 122oC to 141oC for 5 to 90 minutes. It is preferable that the liquid to be fermented has been heated at 30oC to 80oC for 5 minutes or longer before the heating treatment.
