Honey-based craft beers were obtained in the towns of Katiola, Korhogo, and Ferkessédougou in northern Côte d'Ivoire. This study aims to evaluate the microbiological quality of a craft beer produced by spontaneous fermentation of honey. To this end, research and counts of microorganisms in raw honey and artisanal honey-based beers were carried out in the different study areas. Microbiological analyses revealed that raw honey contains microorganisms. The results reveal a predominance of fermentative yeasts (6.5±1.14 to 8.6±0.01 log CFU/mL) and lactic acid bacteria (4.5±0.5 to 5.1±0.17 log CFU/mL), confirming mixed fermentation and a total absence of anaerobic sulfite-reducing bacteria. Microorganism analysis showed that during beer production, heating the honey-water mixtures to 100°C for 15 minutes completely eliminated coliforms and enterococci in samples from all locations, and when the mixture was left to ferment for 24 hours without the addition of industrial yeast, natural yeasts developed rapidly (up to 6.9± 0.46 log CFU/mL in Nangakaha). These microorganisms are essential for the production of organic acids, giving the drink microbiological stability and acidity, indicating good production hygiene. This traditional beer could be of interest as a local probiotic product.