SUMMARY: Artisanal beer is a cultural product and is discovered by the oldest peoples who have transformed its preparation into something traditional. At national and international level, it has become a good of great commercial interest due to its diversity of taste and appearance. Today, artisanal beers are also produced in mixed crops, using yeasts and bacteria. To this end, the aim of this work is to carry out a literature review, to set out and discuss the stages of production of artisanal mixed fermentation beer and to indicate the quality control analyses used after its production. Thus, the process of producing artisanal beers on mixed and non-mixed crops has been developed in parallel with theoretical benchmarks and research carried out previously. In turn, mixed artisanal beers were found to have unique characteristics, good production and marketing potential to the detriment of traditional artisanal beers, although they needed more care. KEYWORDS: Bio-product, Micro-organisms, Quality control.