Disclosed is a process for producing a fermented malt beverage having a weizen-beer-like fruity flavor using bottom-fermenting yeast that is suitable for a large brewing facility without using any wheat malt that is believed to be the main cause of spewing turbidity. Specifically disclosed is a process for producing a fermented malt beverage, which is characterized by comprising at least a mashing step of preparing a mash using a barley malt as a fermentation raw material and subjecting the mash to a glycosylation treatment to prepare a wort and a fermentation step of seeding bottom-fermenting yeast to the wort to cause the fermentation of the wort, thereby producing a fermented malt beverage containing 3 ppm or more of isoamyl acetate and/or 300 ppb or more of 4VG.
