A non-fermented beer-like effervescent beverage according to the present invention is characterized by containing a steviol glycoside and 0.01 to 0.03 g/L of an iso-a acid, and a digestible-carbohydrate content is less than 2.0 g / 100 mL, or a content of steviol glycoside is from 0.01 to 0.08 g/L. A method for producing a non-fermented beer-like effervescent beverage according to the present invention is characterized by using a steviol glycoside as a raw material and adjusting an iso-a acid content in the beverage to 0.01 to 0.03 g/L.
