The flavor of beer is determined by the feedstock, of process and the yeast used, in addition to the compounds produced during fermentation and maturation. The production of modified starch is an alternative used of overcoming the limitations of the native starches and increases the usefulness of this polymer in industrial applications. The objective of the research was evaluate the application of corn and cassava modified starches (phosphatation and oxidation) in the craft beer clarification process. Were elaborated eight beers testing the anionic starches: oxidized corn starch 1%; oxidized corn starch 2%; oxidized cassava starch 1%; oxidized cassava starch 2%; phosphated corn starch low; phosphated corn starch high; phosphated cassava starch low; phosphate cassava starch high. These samples were compared with a beer submitted to the same process using carrageenan gum and with a beer without added clarifier. The samples were submitted to analysis of phenolic compounds, flavonoids, biuret, spectrophotometry, relative viscosity and turbidity. Was realized physicochemical characterization of craft beer samples (pH, real extract, acidity, alcohol content, original extract and real degree of fermentation). The application of modified starches reduced the content of phenolic compounds, flavonoids, proteins, and the relative viscosity during the process. In addition, the clarification was noted in turbidity analysis and spectrophotometry. It can be concluded that some starches stood out, overcoming the results presented by carrageenan gum in the final stage of the process. However, it was noted that the efficiency of these starches occurs from the maturation, different of carrageenan gumthat clarifies mainly in the boiling step. It is suggested that in the phosphatation, the botanical source did not influence, and the highlight samples in clarification were phosphated corn starch low, phosphated corn starch high phosphated cassava starch high. To the oxidation, the sample that showed better performance was oxidized cassava starch 1%.