To investigate the changing law of chemical and sensory characteristics of craft beers under different additions of chrysanthemum (0, 5, 10 and 15 g•L-1) in the main fermentation stage, the basic physicochemical indices, total polyphenol and flavonoid contents, antioxidant activity and sensory indices of craft beers were measured. In addition, the correlation between the indexes determined by Spearman’s correlation analysis. The results showed that with an increase in the amount of chrysanthemum addition, pH, color difference of the craft beer, alcohol content, total polyphenol content, flavonoid content, and antioxidant activity were also significantly increased (P<0.05). In terms of sensory characteristics, the taste of the beer varied with the amount of chrysanthemum addition, with the highest sensory score (76.3 points) obtained at 5 g•L-1 of chrysanthemum. Spearman’s correlation analysis showed that the total polyphenol and flavonoid contents were the primary factors influencing the antioxidant activity and flavor of the craft beer. In summary, the quality and sensory characteristics of the craft beer were superior with improved antioxidant activity by incorporating chrysanthemum at 5~10 g•L-1 during the main fermentation stage. The study may serve as a valuable theoretical and practical reference for the application and functionality of chrysanthemum in craft beer brewing, contributing to the development of diversified beer products.