TO PROVIDED AN ALCOHOL-FREE BEER-LIKE MALT BEVERAGE PREPARED WITHOUT FERMENTATION, HAVING REDUCED OFF-FLAVOR OF THE MALT BEVERAGE, SUPPRESSING NASTY SMELL DERIVED FROM HOP AND RETAINING AN AROMATIC COMPONENT OF HOP, IN A BEER-LIKE MALT BEVERAGE PREPARED FROM WORT ADDED WITH A HOP COMPONENT. [MEANS TO SOLVE THE OBJECT] TO PRODUCE A BEER-LIKE MALT BEVERAGE HAVING REDUCED OFF-FLAVOR AND RETAINING AN AROMATIC COMPONENT OF HOP AND MORE OVER WITH NO ALCOHOL CONTENT, WITHOUT FERMENTATION AS IN THE CONVENTIONAL METHODS FOR PRODUCING ALCOHOL-FREE BEER, BY CONTROLLING THE CONTENT OF A HOP-DERIVED AROMATIC COMPONENT, MYRCENE, α-HUMULENE OR ß-SELINENE IN THE BEER-LIKE MALT BEVERAGE TO A SPECIFIC VALUE WITHOUT FERMENTATION IN A BEER-LIKE MALT BEVERAGE PREPARED FROM WORT ADDED WITH A HOP COMPONENT. IN THE PRESENT INVENTION, A CONTENT OF A HOP-DERIVED AROMATIC COMPONENT IN A BEER-LIKE MALT BEVERAGE IS CONTROLLED BY CONTROLLING THE ADDITION TIMING OR ADDITION AMOUNT OF HOP AND/OR A HOP ESSENTIAL-OIL COMPONENT IN A WORT-BOILING STEP OR THE ADDITION AMOUNT OF A HOP ESSENTIAL-OIL COMPONENT IN A STEP AFTER THE WORT-BOILING STEP.
