The beer market have been gaining more and more consumers that seek for differentiated products, with specials textures, aromas and flavors. Inside this market trend, fruit beers are been produced. In this study, it was evaluated the addition effect of passion fruit pulp in three different concentrations (5%, 10% e 15%) and inserting dry hopping on the sensory acceptance and the temporal sensations dominance in Belgian pale ale beers. Among the participating testers in the acceptance test, most of than had between 19 and 24 years old (69.9%) and are female (67.6%), 76.3% usually drank beer at least once a week and 31% had already drank beer added with fruit. In relation to global impression, there was no significant difference between the treatments (p<0.05), all of them got medium scores inside the range of 6 and 7, and more than 70% of the testers reported they liked the beers. However, the samples with higher passion fruit concentrations had better acceptance relation to the ideal passion fruit flavor. According to the temporal dominance test of the sensations, the most relevant conclusion was that the passion fruit flavor was the predominant sensation over time in all analyzed samples, and the interaction between dry hopping and the higher pulps concentrations provided a slight perception of alcoholic flavor and acid taste in the beers. It is concluded that addition of passion fruit pulp to the belgian pale ale beer can be a good alternative to add commercial values both for beer and passion fruit, however, the addition of dry hopping is unnecessary to this product.