Results of a research of influence of hop of the Ukrainian selection on indicators of finished beer are given in work. The main physico-chemical parameters of the Ukrainian hop are defined, the brewing technology with its use is developed. For obtaining the comparative characteristic as an example of comparison the light and dark beer made by classical technology was used. Physico-chemical parameters are defined and the organoleptic assessment of all samples of the finished beer, which comparative characteristic indicates an optimality and expediency of use of hop of the Ukrainian producers in technology of beer, is carried out.