The Brazilian market of craft beers has been driven by the constant consumer demand for more varieties and qualities of products that provide different sensory sensations. The strong bitter taste characteristic of a few beers is one of the main attributes that impact on acceptance of these products by consumers. This work aimed to develop a Strong Belgian Ale craft beer with low bitterness (IBU) and evaluate the sensory preference of consumers of different sexes. Physicochemical analyses were performed (Initial and Final Density, Strength, IBU, Total Acidity, pH, Dry Extract, Reducing Sugar, Sugar and Fermentation Degree) and Sensory Analysis (Refusal Test and Purchase Intent). Produced two recipes of beer with difference just in the IBU, with 2.7 for beer Candy and 18 to Inconfis. The alcohol content was of 7.9% v/v for both beer and average values for Total Acidity of 0.150% and 0.153%, pH of 4.296 and 4.446, Initial Density of 1063kg/m³ and 1062kg/m³, Final Density of 1003kg/m³ and 1002kg/m³, Dry Extract of 4.283% and 2.430%, Reducing Sugar of 0.870% and 0.973%, Degree Sugar of 19.006% and 17.300% and Fermentation Degree of 77.463% and 85.950% for beers Candy and Inconfis respectively. The Sensory Tests had average values of overall impression of 6.99 for beer Candy and 6.88 to Inconfis. To purchase intent, 73.58% of women would buy the Candy while 63.83% of men would buy the Inconfis. Both beers were according to the physicochemical parameters found in the literature and meet the different sensory specifications linked to sex and the profile of consumers of craft beers.