To clarify the quality characteristics of brewing wheat，10 brewing and 4 non-brewing wheat varieties were used as materials，to systematically compare the differences in grain physical traits， processing quality， starch content and starch physicochemical properties between the two groups. The results showed that：（1）The brewing wheat had an average grain hardness index of 54.59% and protein content of 9.39%， which were lower than those of non-brewing wheat. The average total starch content was 61.94% and amylopectin content was 72.98%， which were higher than those of non-brewing wheat. The starch physicochemical indexes indicated that the average peak viscosity， breakdown value and solubility of brewing wheat were 5 492 mPa·s， 2 209 mPa·s and 9.77%， respectively， with higher value than those of non-brewing wheat. The average gelatinization temperature was 69.44 ℃ and water separation rate was 40.02%， with lower value than those of non-brewing wheat. Correlation analysis confirmed that grain hardness index was extremely significantly and positively correlated with protein content（P<0.01）， but extremely significantly and negatively correlated with total starch content（P<0.01）， while protein content was extremely significantly and negatively correlated with total starch content（P<0.01）. （2）The 14 varieties were divided into three groups based on cluster analysis. Group Ⅲ contained 8 brewing wheat varieties， which were characterized by high total starch content and low protein content and well adapted to brewing processes. Based on comprehensive analysis， the recommended thresholds for breeding brewing wheat were as follows： protein content≤12%， total starch content≥60%， grain hardness ranging from 45% to 60%， peak viscosity≥5 000 mPa·s， gelatinization temperature≤70 ℃， water separation rate≤40%. These criteria coordinate the saccharification efficiency and fermentation stability during the brewing process， and provide a theoretical reference for the selective breeding of new brewing wheat varieties.