A beer taste beverage characterized in that, when 100 ml of the beverage is reacted with 15 ppm of (4Z, 7Z, 10Z, 13Z, 16Z, 19Z)-docosahexaenoic acid in the atmosphere at 25°C for 30 minutes, the concentration of 1,5-octadien-3-one contained in the beverage is 150 ppt or less.