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Beer flavor and sensory quality are affected by storage time and temperature due to chemical breakdown and aging. This study aimed to investigate the organoleptic properties of temperature-abused, unpasteurized craft beer and analyze the chemical breakdown associated with the process. Sensory tests were performed using a triangle test to determine consumer identification of temperature-abused beer. The chemical tests were conducted to determine the chemical breakdown of the two beer groups: control beer (COB) and temperature-abused beer (TAB). The chemical analysis of the two beer groups showed significant changes in multiple chemical compounds such as ethyl esters, linear aldehydes, and sulphur-compounds; however, the sensory analysis results were not significant even though 39% of participants were able to detect differences. in this study, two factors identified that caused chemical reactions in the TABs were oxidation and live yeast cells. In conclusion, these results can be used by beer producers to ensure a quality product throughout the distribution chain by controlling time and temperature.