Abstract:The effects of stirring frequency on the physicochemical，sensory and microbial diversity of the saccharification process were studied for the raw brewed craft beer.In this paper，the stirring frequency was set to 10 minutes，15 minutes，and 30 minutes，and the rest of the process and parameters were unchanged.The diacetyl content，total acid content，the alcohol and real fermentation degree were measured respectively；the sensory quality of beer was evaluated by referring to GB/T4927-2008 color beer sensory requirements，combined with double-blind method.HiSeq 2500 high-throughput sequencing was used to determine the diversity of microbial communities in the samples.The results showed that the stirring frequency had a certain effect on physical and chemical properties of the craft beer，but the difference was not significant wethear it was stirred once every 10 minutes or stirred every 15 minutes.The sensory quality of the craft beer were good，with no significant difference.There were no differences in the microbial species of the three samples，and the contents were different，but the proportion was consistent.the species with high abundance in the samples were Pichia membranifaciens、Saccharomyces cerebisiae、Wickerhamomyces anomalus and so on.The saccharification stirring frequency had an influence on the physical and chemical properties，and had no significant effect on the sensory properties and microbial diversity.Therefore，the stirring frequency could be set to be stirred once every 15 minutes in production.