During the practical workshop titled Quality Control of Beer and Its Connection with Multifunctional Agriculture, participants learned about the basic physico-chemical parameters of beer quality and the analytical techniques used to determine them. In addition, participants were introduced to the importance of these analyses in beer quality control, their influence on the organoleptic properties of the final product, the acceptable values for each parameter, and possible reasons for deviations from the standard. The first part of the workshop covered theoretical foundations, while the second part involved hands-on practical work with actual beer samples brought by the participants themselves.

Special emphasis was placed on the link between beer quality and multifunctional agriculture. Through examples of local raw material use, such as regionally grown barley and hops, participants explored how sustainable agricultural practices contribute to the authenticity, freshness, and traceability of beer. Moreover, the concept of multifunctional agriculture was presented not only as a means of producing raw materials but also as a model for creating added value in rural areas—strengthening local economies, promoting biodiversity, and supporting eco-friendly brewing practices. By connecting agricultural production with brewing technology, participants gained insight into how the implementation of quality standards and circular processes can result in products that are both high in quality and environmentally responsible.