Abstract:The process of brewing the new reed's health beer which used the flavonoids as main health elements and Ale yeast as strain was employed. A cotton tisanes bag full of pretreated reed leaves was added into the wort in boiling stage， with the addition of 2 % of the volume of the wort. The manufactured reed beer with this tech－ nique showed bright color， slightly reed's grass fragrance， fine and smooth bubble， while the brewing technolo－ gy was simple. The comprehensive evaluation with fuzzy mathematical method showed that reed beer's sensory evaluation was higher than control beer. The alcohol content， acidity and bitter taste value of reed beer reached at 3.7 %， 7.6， 5.2 respectively， conforming to GB 4927-2008. The content of reed's flavonoids was 0.050 mg/ mL， significantly higher than common beers. It could conclude that the addition of reed did not affect the brew， while improving the senses of beer's flavor and increasing the health functions of beer， and all these showed it had a broad market prospects.