Abstract:The current development status of craft beer，the importance of sensory evaluation in the quality control of craft beer，and the raw materials and adjuncts used in the production of craft beer were overviewed.The methods for determining the volatile flavor components，the impact of adjuncts on the sensory characteristics，and the trace components that affect the aroma of craft beer were summarized.The aim is to provide references for improving and innovating the flavor and function of craft beer and shed new lights on product development.