The aim of this text, was validation of microbiological quality of homemade beer – presence and infected of lactic acid bacteria with using microbiological analyzer BacTrac 4300. Verified that, product brewed at home are stabile from the viewpoint of microbiology and long store time had no impact of microorganism strength. Good level of microbiological quality in homemade beer, influence to no organoleptic changes during storage. Though observed that long storing lead gushing phenomenon short time after open the bottle – effect of yeast autolysis. Concluded that in home, are possibly preparing well quality beer with unique organoleptic properties, but necessary is basic knowledge of brewing, know how and microbiology rules.

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