Raw materials used in the production of beer are very important in order to obtain the quality of beer. Yeast is one of the essential ingredients of beer that produces aroma compounds. In homebrewing, ale beers are most often produced using ale yeasts because they carry out fermentation faster at higher temperatures which corresponds to the conditions of homebrewing. Unlike ale beers, lower temperatures and more time are needed to produce lager. Kveik yeasts are traditionally used in homebrewing due to their charachteristics such as fast fermentation rates at higher temperatures, tolerance to ethanol and reduced off flavors. The aim of this paper was to examine the possibilities of lager beer production by using Lutra kveik. The 40 L batch that was produced was divided into two fermenting vessels and inoculated with Lutra yeast. In order to investigate the possibility of producing lager beer at higher temperatures fermentation was carried out at two temperatures (21 °C and 35 °C). Fermentation of beer at 21°C lasted nine days and fermentation at 35 °C lasted two days. After the fermentation, beers were kept at low temperature and were transferred to kegs and carbonated. Analyzes of the physical and chemical charachteristics (pH, alchocol content, color, clarity, polyphenols, bitterness) and sensory analysis were performed. In addition, GC-MS analysis was conducted in order to compare differences between samples.