Mycotoxins are secondary metabolites of mold and one of the most widespread natural contaminants of raw materials for beer production. They are thermostable compounds that can end up in the final product from raw materials and can affect the sensory profile of beer. Therefore, the goals of this dissertation were to determine the occurrence of mold in raw materials for beer production and to determine the concentration of mycotoxins in raw materials, especially hops, as well as their transfer to final products, using a validated multitoxin method. Using quantitative descriptive analysis (QDA) by an expert panel, determine the sensory profile of the intensity of individual beer descriptors and correlate their influence with the proportion of individual mycotoxins. Based on the obtained data on the share of mycotoxins in craft beer, it will be possible to assess the risk to the health of consumers, as well as to establish legal limits for mycotoxins in beer. Mycological analysis determined the presence of mold in raw materials, and the multitoxin method determined the concentration of mycotoxins, especially in hops. The QDA method established the sensory profile of beer and its correlation with mycotoxin content. Results show a wide spectrum of mycotoxins in raw materials and their transfer into beer. Both negative and positive correlations were found between mycotoxin concentration and sensory scores. The presence of mycotoxins in hops was confirmed for the first time, as important factor for consumer risk assessment. Malt was identified as the main source of contamination.