eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2025-11-20 13 3 1127 1135 10.12944/CRNFSJ.13.3.6 24327 article Anita Lalić 1 Lidija Nikolić 1 Anđela Šego 1 Kristina Habschied 2 Krešimir Mastanjević 2 Faculty of Agriculture and Food Technology, University of Mostar, Mostar, Bosnia and Herzegovina Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia This research contributes to the understanding of craft wheat beer characteristics and preferences on the market in Bosnia and Herzegovina and, Croatia. For most consumers, general knowledge about the brewing process and health benefits can enhance the desire to purchase specific beers. For example, content of polyphenols, derived from hops and malt can enrich beer flavour and aroma and provide antioxidant benefits. To attract consumers, bitterness has to be balanced to enhances the complexity of a beer style which is especially pronounced in wheat beers. Sensory evaluations provide insights into beer quality and consumer preferences, emphasizing moderation for potential health benefits from compounds such as polyphenols. The aim of this study was to assess the quality of wheat craft beers, examining polyphenol content, bitterness, color, pH, protein levels, and sensory evaluation. The sensory analysis revealed a predominant alignment with the German Weizenbier style among the samples. Sample 7 CRO emerged as the favourite in sensory analysis, rated with 97 points, featuring higher color, and balanced pH, relating with the German Weizenbier style. https://www.foodandnutritionjournal.org/volume13number3/quality-characteristics-of-craft-wheat-beers-in-bosnia-and-herzegovina-and-croatia/ Beer Quality Consumers preferences Polyphenols Wheat Beers Witbier