Abstract: This study aimed to analyze the effects of 10 types of oak chips on the aroma characteristics of strong ale using two descriptive sensory analysis methods, Polarized Projective Mapping (PPM) and Pivot Profile (PP). The results showed that contact with oak chips significantly could enhance the aroma complexity of strong ale and impart typical flavors such as caramel and smoky. Both the type of oak chips and contact time could influence the aroma characteristics of the product. Specifically, sweet oak chips and dark chocolate oak chips mainly enhanced the smoky and caramel attributes, while contact with black spice oak chips and caramel oak chips further accentuated the fruity and whiskey-like notes. The flavor differences were more significant after 4 weeks of contact compared to 2 weeks. Samples in contact with black spice, dark chocolate, and special fruit oak chips developed a new "toasted bread" characteristic. This study provides a scientific basis and data support for the flavor regulation and quality improvement of strong ale.