The aim of the work was to study the influence of the used yeast strain on the analytic and sensoric profile of beer in dependence of the technologic method. A serie of pilot-plant brews was carried out where every brew differed in compliance with the employed yeast strain (the strains Nos. 95. 7. https://www.lightemupsequences.com/flash-sale-Bachelorette-Party-Decorative-Picks-Pack-of-24-mega-choice