摘要：The paper highlights the facts about the possibilities of improving the functionality of beer with extracts of thyme (Thymus vulgaris), lemon balm (Melissa officinalis) and mushroom Ganoderma lucidum. It briefly summarizes the most important data about possible positive action of moderate beer consumption and the benefits of beer as a base for developing a variety of products with enhanced functionality. It gives an overview about the mentioned herbs and the mushroom, their use in traditional medicine, chemical composition, pharmacodynamic properties and possible benefits from the brewing point of view. Procedures for extraction of biological material, experimental results of antimicrobial properties, antioxidant capacity and sensory evaluation of beer enriched with these extracts are given. Experimental results indicate that commercially produced and bottled pils beer enriched with tinctures of Thymus vulgaris and Melissa officinalis shows improved antimicrobial and antioxidative properties. Ganoderma is particularly important because of its unique functional properties and sensory compatibility with beer. Products obtained like this could fulfill several goals: developing novel beer types, developing products with health-promoting properties that meet market needs and eventually gain new beer consumers. Alcohol content of such products depends on the type and alcohol content of initial beer.
