The aim of this bachelor’s final project is is to Belgian Dubbel beer production line with productivity of 250000 l per year and beer with cherry juice production line with productivity of 100000 l per year, and to evaluate antioxidant activity of different types of malt by various in vitro assays.To achieve this aim, the main and auxiliary raw materials for Belgian Dubbel beer „Dubbel Classic“ and beer with cherry juice „Dubbel Cherry“ production were selected and described, also sensorial, physical-chemical properties, nutritional and energy value and microbiological parameters of these products were characterized. In addition, main technological operations were identified and occuring physical-chemical, biochemical changes were described. Quality and safety requirements, and calculations for main and auxiliary raw materials, intermediate technological process products, final products and technological equipment were presented. In the research work, antioxidant activity of different types of malt by various in vitro assays was presented and discussed.