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Abstract

Beer – is the world's oldest and most widely consumed alcoholic drink; it is the third most popular drink overall, after water and tea. The production of beer is called brewing, which involves the fermentation of starches, mainly derived from cereal grains – most commonly malted barley. Most beer is flavoured with hops, which add bitterness and act as a natural preservative. Beer produced by fermenting wort with yeast, it can be Saccharomyces cerevisiae (top-fermenting yeast) and S. carlsbergensis (bottom-fermenting yeast). The aim of the study was to evaluate sensory properties of beer: taste, odour, extraneous odour. Where made five samples of beer: I var. (control) – beer without additives; II var. – beer with lyophilized raspberries; III var. – beer with lyophilized elder flowers; IV var. – beer with lyophilized peppermint leaves and V var. – beer with chopped wallnuts. The best of sensory properties (taste, odour, extraneous odour and color) was evaluated beer with lyophilized raspberries (II var.). The worst of sensory properties (taste, odour, extraneous odour and color) was evaluated beer with chopped wallnuts (V var.).