Abstract: Craft beer has the characteristics of pure taste, freshness and richer nutrition. The batch fermentation dynamic models of craft beer will be established. In order to predict and control the dynamic balance and quantitative relationship during the fermentation of craft beer, three indices of yeast growth, carbohydrate substrate consumption and ethanol production were selected as the objects. The change rules of yeast growth, carbohydrate substrate consumption and ethanol production were studied with fermentation time. The classical empirical models such as DoseResp, SGmpertz, Boltzmann etc. were used to fit the fermentation process data using Origin software. The batch fermentation kinetics model of craft beer was constructed. The results show that the Boltzmann model equation obtained has a good fit for predicting yeast growth and ethanol production. The DoseResp model equation obtained has a good fit for predicting sugar consumption during batch fermentation of craft beer. The Ｒ² values of model equations for predicting yeast growth, ethanol production and sugar consumption are 0.9865, 0.9974 and 0.9992 respectively. The obtained kinetic model of batch fermentation can provide guidance for controlling the batch fermentation process of craft beer.