Abstract: Fate of carbendazim residue during the beer brewing process was determined by the high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The simultaneous determination of carbendazim in different samples (barley, malt, spent grain, agreement wort, finalize wort and beer) were developed. For barley, malt and spent grain samples, the QuEChERS method was used for the pretreatment. 6 g MgSO4 and 1.5 g NaAc were used for the extraction, and 150 mg of MgSO4, 50 mg C18 and 50 mg PSA were used for the purification. Agreement wort, finalize wort and beer samples were directly diluted with deionized water and then purified with C18 solid phase extraction column. The main results are presented as followed: The mean recoveries varied from 72% to 99% and the relative standard deviations (RSD) was less than 9%. The limit of quantitation was 0.01 mg/kg. The residues of carbendazim is 1.99 mg/kg in barley, 2.71 mg/kg in malt, 0.41 mg/kg in spent grain, 1.37 mg/kg in agreement wort, 1.34 mg/kg in finalize wort and 0.12 mg/kg in beer. During saccharification, boiling and fermentation processes, the residue of carbendazim has been reduced with the processing factor 0.51, 0.98 and 0.089, respectively. The removal efficiency of fermentation was the highest.