The present invention provides a process for producing a fermented beer-like effervescent beverage in which generation of an onion-like odor is suppressed by suppressing a content of 2M3MB in the final product. The present invention is a process for producing a fermented beer-like effervescent beverage including a fermentation step of inoculating yeast into a fermentation raw material solution to ferment, wherein a content of 2,3-epoxy-3-methylbutanal in the fermentation raw material solution prior to the inoculation of yeast or in the fermentation solution during the fermentation step is controlled, and is a process for producing a fermented beer-like effervescent beverage including a fermentation step of inoculating yeast into a fermentation raw material solution to ferment, wherein a content of 2,3-epoxy-3-methylbutanal in the fermentation raw material solution prior to the inoculation of yeast or in the fermentation solution during the fermentation step is measured.
