NMR technology was used to detect the hydrogen bond chemical shifts of global system and the major flavor substances to investigate the hydrogen bond system variation of the dilution beer after high gravity brewing in this study. During the dilution process,the hydrogen bond intensity of beer reduced with the dilution ratio increased,which had adverse effects on beer taste and flavor. The NMR technique with suppression of water and ethanol resonances was introduced to detect 6 kinds of organic acids,5 kinds of high alcohol and esters. In the final beer samples,the hydrogen bond building abilities of n-propyl alcohol,isoamylol,isobutanol and citric acid were worse. In contrast,the chemical compounds of pyruvic acid,acetic acid,ethyl acetate and isoamyl acetate could form hydrogen bonds with other compounds more easily. As the increasing of the dilution ratio,the hydrogen bond systems of succinic acid and acetic acid were more easily destroyed. And the hydrogen bond systems of isoamylol,isobutanol and npropyl alcohol were more stable. This study would provide a theoretical support for the further study about the comparison of different dilution technologies.