Wort-based soft drinks are alternative beverages that imitate the taste and texture of traditional alcoholic beverages such as beer, precisely because they contain wort as the main raw material. Although this type of soft drinks are just getting started on the Croatian market, they are common drinks in Central Europe and the Middle East. The main goal of this research was to produce wort, and then use it for the production of soft drink with the addition of pineapple juice. Wort has been prepared by standard production process using two types of malt, Pale-ale Valley King (EBC (color-9) and another darker barley malt called DRC (EBC (color-280-320). For the purpose of this research, three beverages with different pineapple juice concentrations (10, 20 and 30%) were prepared, in which all of tree beverages were subjected to sensory analysis. The research has shown that the product with 30% pineapple juice has been the most sensory acceptable to consumers. In order to improve the sensory characteristics, one drop (0.05 mL) of mint essential oil was added to the mixture with 30% pineapple juice and carbonated with gaseous \( CO_{2} \). In order to categorize the produced drink as an isotonic drink, an analysis of the nutritional value of the product was carried out, which showed that the produced drink was nutritionally rich, and as such suitable for the consumption by athletes and children. It is necessary to carry out further improvements and research in order to optimize this type of drinks.