This paper describes the utilization of yeast that has a limited ability to ferment maltose for high gravity brewing. High gravity wort was successfully fermented with a sake yeast or a wine yeast using α-glucosidase with the yeast, regardless of the maltose assimilation capability of the yeast used. The finished beer brewed with sake yeast (K-14) in a 100-L pilot-scale batch using α-glucosidase produced a distinctive fruity flavor as found in premium quality sake (ginjyo-shu). This technique may lead to the creation of beers with new taste and aroma profiles.