In order to study the effects of different nitrogen application rates on the quality of waxy and non-waxy wheat and brewing quality, the suitable nitrogen application rate for high yield and high-quality production of wheat for brewing was determined. Mianmai 902 (non-waxy) and Zhongkezinuomai 168 (waxy) were used as the experimental materials in Dayi County, Chengdu City, Sichuan Province, in 2019 and 2020. Six nitrogen application rates (0, 45, 90, 135, 180, and 225 kg hm-2) were set to analyze their effects on the quality of wheat raw grain, brewing quality, and volatile flavor compounds. The results showed that the yield, flour quality rate, and ash content of Mianmai 902 were higher. Zhongkezinuomai 168 had higher hardness, bulk density, protein, and fat content, higher total starch and amylopectin content, lower straight branch ratio, and lower RVA characteristic parameters except that breakdown value was higher than that of Mianmai 902. Increasing nitrogen application rate significantly increased wheat yield, and the yield of both varieties reached the maximum at 225 kg hm-2. Silty rate and bulk density decreased with the increase of nitrogen application rate, while hardness index and protein content increased. Fat and ash content were higher in 135 kg hm-2, the total starch and amylopectin content were higher in 90-135 kg hm-2, peak viscosity and trough viscosity decreased significantly after 135 kg hm-2. The wine yield of the two varieties was higher in the range of 90-135 kg hm-2 nitrogen application, but the inter-annual difference was different. The wine yield of Mianmai 902 was significantly higher than that of Zhongkezinuomai 168 in 2019, and the opposite was true in 2020. We speculated that it was related to the more rain at filling stage in 2020, the decrease of grain hardness index and the increase of silty rate of Zhongkezinuomai 168. The content of total acid and total ester in liquor brewed by Mianmai 902 was not high, and the content of fusel oil was relatively low. Zhongkezinuomai 168 was the opposite, but the fusel content was still in the safe range (≤ 0.2 g 100 mL-1). The total acid content of liquor produced by Mianmai 902 was the highest under the treatment of 90 kg hm-2 in the two years, and the total acid content of Zhongkezinuomai 168 was the highest under the treatment of 135 kg hm-2 in 2020. In terms of total ester and fusel oil, the total ester content of the two varieties was relatively low under 135 kg hm-2 treatment, and the fusel oil content was the lowest under 90 kg hm-2 treatment. Compared with 2019, the contents of total acid and total ester of the two varieties decreased significantly in 2020, which may be related to more precipitation at grain filling stage and the decrease of total starch and amylopectin contents. Zhongkezinuomai 168 had more kinds and quantities of volatile flavor substances, and its overall brewing characteristics were better than that of Mianmai 902. The number of volatile flavor compounds of Mianmai 902 was the highest at 90 kg hm-2, and the comprehensive score was the highest. The number of volatile flavor compounds of Zhongke Zinuomai 168 was the highest at 225 kg hm-2, and the comprehensive score was the highest. Correlation analysis and path analysis showed that total starch content and amylopectin content were significantly positively correlated with the total acid and total ester content. Most starch physicochemical indexes played a positive indirect role in the formation of the total ester through amylose and gelatinization temperature. The results showed that the wine yield of wheat was affected by interannual factors and flour quality rate. Starch content, composition, and gelatinization characteristics had important effects on the formation of total acid and total ester, esters were the main components of volatile flavor substances, greatly affected by variety factors. Under the nitrogen application rate of 90-135 kg hm-2, waxy and non-waxy wheat had better starch content, composition and pasting properties, and more volatile flavor substances in liquor-making, which was suitable for high yield and high quality of liquor-making wheat.