The main objective of this research work was to obtain Ale craft beer, using sachapapa as a substitute for barley malt and cocona extract. For this reason, three formulations were made to elaborate the beers modifying the proportions (P1 90% barley-10% sachapapa, P2 80% barley-20% sachapapa and P3 70% barley-30% sachapapa), to all the proportions it was added 30% cocona extract. The products obtained were subjected to a determination of the organoleptic parameters by a certified jury, obtaining the following results: the three formulations P1, P2 and P3, were within the range of 21 to 29 points, defining them as good beers. Likewise, a hedonic test was carried out to compare the attributes (smell, color, taste, appearance and acceptability), through a sensory analysis applied to a population of thirty untrained people. The results obtained from the survey showed a p>0.05 for all the medi...