To provide a method for producing a sparkling alcoholic beverage giving excellent health effect derived from seaweed ingredient and preferably having good balance between taste, flavor, and the like.

This method for producing a sparkling alcoholic beverage comprises using malt as the main material and involves a process for obtaining an extract from seaweeds and also preferably another process for mixing the above extract into a boiling liquid in a related boiling process where hop is added to the boiling liquid during a boiling operation.