This research has focused on the use of malted and unmalted rye to brew a Belgian Pale Ale style craft beer. The objective is to innovate and explore the attributes provided by this cereal, in addition to evaluating the physicochemical (color, pH, acidity, alcohol content and turbidity), microbiological (molds and yeasts) and sensory (flavor, odor, color and texture) parameters. An experimental design with a bifactorial A*B arrangement was applied, with 3 replicates per treatment and 1 control, using the Dunnett test. Regarding the sensory test, the Kruskal Wallis test of contrasts was applied using SPSS Statistics software. Thus, it was found that the addition of malted and unmalted rye significantly influenced the characteristics evaluated in the craft beer, giving rise to a profile typical of a Belgian Pale Ale, with the distinctive touch provided by the rye. The most outstanding treatments in terms of flavor and texture were T5 (80% base malt + malted rye); in terms of odor, T1 (90% base malt + malted rye) stood out, and T4 (85% base malt + unmalted rye) stood out in terms of color.