Beer is one of the most consumed beverages in the world, and its popularity has been growing in recent years, especially craft beers, whose numerous styles and types have conquered the market. The present work aims to produce and characterize an American Blonde Ale-style craft beer enriched with Monteverdia ilicifolia (Mart. Ex Reissek) Biral extract. This plant is rich in flavonoids, tannins, and triterpenes, which have antioxidant, healing, and gastric protective properties. The beverage was produced in an artisanal way. In brewing, Agrária and Blumenauer pilsner malts, Cascade T-90 hops, and Saccharomyces cerevisiae Safale US-04, a top-fermenting ale strain, were used. A comparison between the control beer and the extract-added beer reveals intriguing differences. While the color remains similar (10.33 and 9.60 EBC), the bitterness decreases slightly (24.05 and 20.85 IBU) in the infused beer, leading to a smoother beverage. The alcohol content remains close (5.21 and 5.18 ABV), while the final pH drops slightly (4.57 and 4.43). Interestingly, the real extract (5.02 and 4.82 ºPlato) shows a slight decrease with the addition of the vegetable extract, possibly indicating a lighter body. The foam stability (78.99 e 81.48 %) appears to have increased. Total phenolic (365.99 mg GAE/L) and total polyphenolic (248.73 mg GAE/L) contents increased after the addition of the extract, as well as the content of flavonoids’ catechin (25.63 mg/L), epicatechin (15.09 mg/L) and caffeic acid (0.88 mg/L). Similarly, the 2,2 -Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity increased by 40% and 14.71%, and the ferric-reducing antioxidant power improved by 40.36%. The findings indicate that incorporating M. ilicifolia extract can enhance the nutritional profile of the beer. The use of this extract in brewing can promote a healthier beverage and open avenues for innovation in the specialty beer market by enriching the product with bioactive compounds.