The aim of this study was to describe the most important and commonly used physico-chemical analyses in brewing, as these analyses enable producers to control the process and all parameters such as alcohol, CO2, color, bitterness, foam, clarity, etc. Through analyses of wort, as well as beer from fermentation and beer from maturation, the process can be monitored, and interventions can be made as needed in a timely manner. By constantly controlling each part of the process, high-quality products that meet consumer requirements are ensured. In addition to other physicochemical analyses, the study elaborates on gas chromatography and spectroscopy. Gas chromatography is employed for compound identification within samples. Given its capability to deliver precise and rapid outcomes, it is deemed one of the pivotal and indispensable analyses across numerous domains, including pharmaceuticals, clinical investigations, and the food industry. Spectroscopy is also used in various fields and in the food industry, and in brewing it plays an important role in quality control and is most often used to determine the colour, bitterness and concentration of polyphenols in beer samples