The thesis focuses on beer components with health benefits and methods of determination of these substances. The theoretical part is divided into 5 chapters in which the brewing process is described including the necessary raw materials, the issue of biologically active substances and the methods of their determination are here also outlined. In the last part there are also briefly mentioned volatile substances found in beer. The aim of the experimental part was to determine organic acids, phenolic compounds and 5-MTA in the chosen samples of Czech and German lagers. For the analysis, 5 samples from each country were used. To the analysis was also used beer brewed in the premises of Mendel University in Brno. In this beer were determined the changes in the content of selected substances in 6 stages of the brewing process and in the final product. Beer is a complex matrix, requiring a solid phase extraction (SPE) treatment prior to HPLC analysis.