A method for producing a beverage having a beer taste, said method being characterized by adding a hop bract-containing composition having an α acid content of less than 1 wt% in the process for producing the beverage having a beer taste. According to the present invention, by using hop bract, it becomes possible to achieve a good balance between bitterness/hop-derived flavor and a taste which cannot be achieved by conventional production methods. Furthermore, by controlling the timing of the addition of hop bract properly, it becomes also possible to provide a beverage having a beer taste in which desirable properties and strength of flavor and taste are controlled.
