Attached to changes in population’s habits, functional foods and moderate beer consumption has been gaining prominence bringing benefits to the body and health. This work aimed to elaborate with probiotic yeast, a wheat beer presenting functional potential, sensory acceptance and adequate physicochemical and microbiological parameters. The yeast Saccharomyces cerevisiae was isolated from crops used in the production of distilled drinks from sugar cane and recognized as potentially probiotic for the capacity of colonization of the gastrointestinal tract and protection against enteropathogen. Microbiological analyses were performed (Total and Thermotolerant Coliforms, Lactic Acid Bacteria/BAL, Salmonella spp. and viability of yeast), physicochemical analysis (pH, Total Acidity, Original and Final Gravity, Alcohol Content, Carbonation, Reducing Sugar, Dry Extract, Color and Bitterness) and sensory analysis (Acceptance Testing and Purchase Intent). The results of the microbiological tests were: Total Coliforms and Thermotolerants < 3 NMP/mL, BAL < 10 CFU/mL and absence of Salmonella/25mL. The final product obtained viable probiotic yeasts equal to 8,87x106 CFU/mL, and may be considered potentially functional if consumed 100 mL/day, according to the current legislation. The beer had average results for pH of 4.32 ± 0.03, Total Acidity of 3.03 ± 0.93 meq/L, Original Gravity of 1060 ± 0,00, Final Gravity of 1020 ± 12,02, Alcohol Content of 5.24 ± 1.10 %v/v, Carbonation of 7.68 ± 1.33 vols, Reducing Sugar of 0.23 ± 0.02%, Dry Extract of 4.14 ± 0.18%, 57.82 EBC color due to quantity of cells in suspension, and Bitterness of 8.10 ± 1.98 IBUs, values that are in accordance with the guideline of the BJCP 2008 for the Weiss style. The sensory acceptance was greater than 85% for all parameters and purchase intent. All tests have shown that it is possible to develop a potentially functional beer while maintaining the characteristics of the product and with excellent sensory acceptance.