The aim of work was to determine the influence of Triticale malts and type of fermentation on physicochemical and sensorical features of beers. In laboratory scale, beers with 20, 40 and 100% use of Triticale malt was obtained. It was shown that viscosity of beers increased along with growth of use of Triticale malt. Top fermented beers had higher acidity, two times lower CO₂ content and shorter time of foam stability. During sensory analysis they were evalueted worse than bottom fermented beers. The best beer, irrespective of type of fermentation, was that with 20% of Triticale malt.

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